The contents of the weekly food safety inspection report include organization and leadership, inspection contents, existing problems and rectification measures.

in order to effectively strengthen the food safety of school canteens in autumn, ensure the healthy diet of teachers and students in our jurisdiction, and prevent food safety accidents, according to the requirements of the notice of xx County Food Safety Committee Office and xx County Market Supervision Administration on carrying out special food safety inspections in school canteens and around campus in autumn of 21xx.

in combination with the actual situation in my hometown, from September 6th to September 8th, we conducted a comprehensive and special inspection on the food safety in the school canteen and around the campus. The inspection situation is now reported as follows:

1. Organizational leaders

A special inspection team led by xx, the deputy head in charge, and composed of staff from the safety office, market supervision and management station, traffic control station and animal husbandry station.

ii. inspection contents

the inspection team focused on the safety management of school canteens, catering license, canteen environment and environmental sanitation, health examination and training of catering employees, implementation of the system of obtaining certificates and tickets, cleaning and disinfection, food processing operation management and management of food circulation stores around campus.

Third, the existing problems

1. The canteen is not complete enough in the procurement process.

2. The record of the purchase account is unknown, and the sample retention record is incomplete, imperfect and irregular.

3. The raw materials of vegetables and dry food in the storage room are piled up irregularly.

4. Employees are not wearing hats and masks.

5. The health certificates of employees are not uniform.

6. There are a few expired foods in food stores around the campus.

IV. Rectification measures

1. Establish and improve the school's management system for canteens, clarify the responsibilities of managers, regularly train employees in canteens, improve their safety awareness and take measures to deal with food safety.

2. Implement the system of claiming certificates and tickets. Strictly control the purchase channels. When purchasing food and raw materials, food additives and food-related products in school canteens, ask for food purchase invoices in time.

3. Strengthen the management of food samples. In strict accordance with the requirements of each meal, the sample should be kept for at least 48 hours.

4. Vegetables and dry and miscellaneous raw materials in the canteen storage room shall be stored in a classified manner and stacked in an orderly manner, so as to improve the sanitary conditions of the canteen and strengthen the level of food hygiene management.

Contents of food safety inspection

1. Provisions on the limits of pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metal residues, pollutants, epidemic situation and other substances harmful to human health in food and food-related products.

2. Variety, application scope and specific dosage of food additives.

3. Requirements for labels, labels and instructions related to food safety and nutrition.

4. Hygienic requirements in the process of food production and operation.

5. Quality requirements related to food safety.

6, food safety inspection methods and procedures, etc.