The rectification report is as follows:

In September, 21xx, your company organized personnel to inspect the food safety and hygiene work in our school, and put forward corresponding requirements and hopes. Here, I sincerely thank you for your concern and support for our school's work.

After listening to your's opinions with an open mind, the school leaders and canteen managers attached great importance to it and specially held a canteen management meeting. In view of the problems existing in our school canteen and referring to those existing in other schools, they made a comprehensive analysis and serious rectification:

First, further strengthen the principal's responsibility system with the principal as the first responsible person, strengthen the school food hygiene management, further clarify the special person responsible for the hygiene management and supervision of the school canteen, establish a comprehensive supervision and management system, and increase inspection efforts.

second, further improve the system of purchasing inspection and ticket-claiming and certificate-claiming for food, food raw materials, food additives and related products, improve supplier files, implement fixed-point procurement, sign purchase and sale contracts, and establish and improve various ledgers.

third, organize personnel to thoroughly investigate the original goods, clean up the "three noes" and expired products, resolutely destroy unqualified products, and repel products with lax inspection and quarantine or incomplete procedures. For example, the original purchased edible lard is returned, and the qualified brand-name product "Yuanbao brand" catering soybean oil is used instead.

fourth, increase capital investment, improve storage facilities, install warehouse exhaust fans, and plan to refit the underground building in the near future. At the same time, the warehouse keeper is required to strengthen the warehouse management, arrange it reasonably and check it regularly to ensure the quality of the goods.

5. improve disinfection facilities, strengthen disinfection management, add tableware cleaning cabinets, further strengthen the cleaning and disinfection management of places, cookers and tableware, and arrange personnel to supervise the cleaning and disinfection work throughout the process.

6. Strengthen the management of additives, and do not use non-edible substances to process food.

VII. Further standardize the treatment of kitchen waste oil, sign the "Water Treatment Agreement" with the swill collectors, arrange the personnel on duty to register the water treatment, and follow up at any time.

VIII. We will improve and strengthen other well-done work, such as environmental sanitation, food safety early warning, food sample retention, toxicity testing, disinfection and recording, health management, health permit, etc.

Thank you again for your concern and support, and welcome the relevant departments to supervise and guide our food safety work at any time!

Precautions for rectification report

First of all, make clear the theme, that is, point out the rectification objectives and implementation effects. The second is to provide background information and relevant data to show the specific situation of rectification and implementation. Then it is necessary to analyze the causes of the problems and explain the applicability and feasibility of the rectification plan. Then it is necessary to introduce in detail the specific operation steps, implementation time and personnel of the rectification, and explain the practicality and effectiveness of the rectification measures.

finally, it is necessary to put forward future opinions and suggestions to show the continuity and sustainability of the rectification work. In short, writing the report on the implementation of rectification should be clear and accurate, and at the same time, combining with the actual situation, highlight the problem solving and progress, so that readers can have a clear understanding of the rectification work.