First, separate the operating room of the existing canteen from the firewood bin, set up an independent tea room, and increase temperature control and disinfection equipment.
Second, doors and windows need screen doors and screens to prevent flies and mice.
Three, rough processing pool should have a special animal, plant and aquatic products cleaning pool, can not be mixed.
Four, do a good job in the canteen employees pre-service training, and hold a health certificate and job training certificate before taking up their posts.
Five, the establishment of health management, food procurement, personnel acceptance and other related systems.
After the rectification of the above matters is completed, it shall be reported to the higher authorities for inspection and acceptance, and the school district leaders shall make arrangements as appropriate.
Report on improving the service guarantee of school canteen. Xx month xx day, xx Health Supervision Office came to our school for sampling inspection of tableware, and detected two cooked food pots on the first floor, three spoons on the second floor and two square pots on the third floor respectively. The test results show that two cooked food pots on the first floor are qualified, three spoons on the second floor and two square pots on the third floor are unqualified. On xx, xx, xx Health Supervision Office came to our school to report the test results and asked our school to rectify.
For the unqualified tableware sampling, our school carried out self-examination and rectification.
(1) self-check is as follows:
1. canteen on the first floor: disinfection work is well carried out and self-inspection is qualified.
2. Dining room on the second floor: seriously carry out disinfection work and disinfect all kinds of tableware in strict accordance with the requirements.
3. Dining room on the third floor: Disinfection works normally. After investigation with the staff, it was found that the square pots of cooked food in the canteen on the third floor were idle, and all of them were filled with big round pots. During the sampling inspection, the canteen staff did not explain the situation to the staff in the supervision room in time, which led to the unqualified square basin.
(II) The rectification situation is as follows:
School leaders and related staff carefully studied the rectification notice of the Health Supervision Office, and held a canteen work meeting to find out problems, sum up experiences and lessons, arrange rectification plans, strictly control the responsible persons, and properly handle all food operation gates (food procurement gate, food storage gate, food operation gate, tableware disinfection gate, food safety gate, etc.) to ensure food safety and hygiene. In response to this incident, the canteens were disinfected as follows:
1, canteen on the first floor:
(1) Continue to pay special attention to the disinfection work, and the responsibility lies with people, ensuring the disinfection of all tableware such as cooked food pots, soup pots, spoons, spoons, plates and chopsticks, and ensuring the disinfection quality;
(2) The storage cabinets in the cooked food room and disinfection room shall be clean, sanitary and free of sundries;
(3) Tableware should be disinfected in time and properly preserved after disinfection;
(4) Strictly abide by the operating specifications of cooked food operation.
2. The canteen on the second floor:
(1) Clean and disinfect in time every day, and the responsibility lies with people, ensuring the disinfection of all kinds of tableware, ensuring that there is no omission and ensuring the disinfection quality;
(2) The storage cabinets in the cooked food room and disinfection room shall be clean, sanitary and free of sundries;
(3) Tableware should be disinfected in time and properly preserved after disinfection;
(4) Strictly abide by the operating specifications of cooked food operation.
3, the third floor canteen:
(1) Move the idle cooked food basin into the warehouse in time to ensure that there are no sundries in the cooked food room;
(2) Continue to pay special attention to the disinfection work, and the responsibility lies with people, ensuring all tableware such as cooked food pots, soup pots, rice spoons, plates and chopsticks. Disinfect to ensure that there are no omissions and ensure the quality of disinfection;
(3) The storage cabinets in the cooked food room and disinfection room shall be clean, sanitary and free of sundries;
(4) Tableware should be disinfected in time and properly preserved after disinfection;
(5) Strictly abide by the operation specifications when operating cooked food.
Report on improving the service guarantee of school canteen 3. Current situation of canteen:
1, the main problem in the canteen is the quality of the food, but the standard for judging the quality (mainly color, fragrance, taste and hygiene) is that the food is wasted.
2. Food hygiene is not good enough, which is reflected in the storage of ingredients, the environmental hygiene of kitchens, warehouses and restaurants, and the personal hygiene of chefs.
Food safety is also the primary consideration. After the meal time, the canteen can't be completely closed, which is unsafe for the food and ingredients stored in the kitchen. I am worried that someone will tamper with it and cause the diners to feel unwell. The cleaning of ingredients is not up to standard In summer, vegetables and other ingredients contain too many pesticides, which need to be washed repeatedly to ensure the hygiene of the entrance and ensure that diners can eat healthy food.
4, food storage, refrigerated food directly into the refrigerator and freezer. It is not conducive to freezing and cleaning when eating. After a large amount of food is materialized, if the unused part is divided and then enters the freezer, it will cause waste.
5. Due to the limitations brought by eating meal tickets, the purpose of setting meal tickets is to avoid waste and facilitate the statistics of the number of people eating.
It causes inconvenience and dissatisfaction among workshop workers, and leads to people who don't have tickets are very busy, may not have enough to eat, and don't want to throw them away after eating. With tickets, they don't have to eat instant noodles in the dormitory.
The company provides food and accommodation for employees free of charge. Although it is not cost-free, the company does not deduct everyone from the diet. Since we spent money, everyone didn't eat well, which is waste, which requires rectification of kitchen work.
Second, the canteen existing staffing and salary level (***6 people, the monthly salary is expected to be 17700 yuan including insurance).
There are 3 people in the wok (responsible for making breakfast, lunch and supper), and 1 person has been standardized to 3,500 yuan/month, and 1 person has been standardized to 3,500 yuan, and 1 person has not earned 2,700 yuan. 2 chefs (responsible for cleaning the kitchen and canteen of Hanzao, washing vegetables, picking vegetables, side dishes and cooking, 1 person, 20xx years, 1 month, expected salary 1800 yuan, 1 person salary 1500 yuan).
There is a food delivery worker 1 person in the workshop (responsible for the delivery of lunch and supper, the removal of garbage in the canteen, the maintenance of the food delivery truck and the sanitary cleaning), and the salary is 1.500 yuan.
Third, the rectification plan
1. First of all, the sanitation of the kitchen and dining room should be rectified, the items in the kitchen should be rearranged, the ground should be cleaned, and the small utensils of ingredients should not be placed for a long time. All items should be put on shelves and cabinets, and tools and appliances should be cleaned regularly every day (10 once a day, once every five days in summer). The kitchen operation room does not store any ingredients and finished products after meal time.
The purchased ingredients need to be cleaned and decomposed for the first time before storage, and stored in bags in refrigerators and freezers. After the meat is purchased, it should be bagged according to the amount of each meal after the initial washing, which can prevent the food from being stale due to repeated melting. Other vegetables and other ingredients should also be preserved after preliminary inspection after purchase. When necessary, the ingredients shall be cleaned according to the operation procedures, and the administrative department shall conduct spot checks at any time.
2. The dishes cooked in the kitchen, even the big pot of rice, should be carefully cooked and cut into small pieces. (Slices, shreds and small pieces of diced meat are the main ingredients, and the vegetables are cut and shredded according to the shape of the vegetables. The cutting method of ingredients determines the consumption and taste of ingredients. Large pots of food are not easy to cook, small pieces are cooked quickly, easy to taste, and can save ingredients. (The amount of savings will be determined by data collection in the canteen after 18 days-15 days).
The entrance of the restaurant in the kitchen is closed. The Chinese restaurants in the second and third districts are open from 8: 00 am to 265438+ 0: 00 pm. When there is no staff in the kitchen, whether the doors and windows of the workshop and dining room are locked, turn off the power and gas, take care of the ingredients and seasonings, and clean up the environment.
4, the chef's personal hygiene standards, irregular administrative inspection. Whether the clothes are clean, whether the hair is clean, whether the body smells, whether the fingernails are clean, etc.
5, the implementation of the meal ticket In order to reduce waste, waste or not is manifested in the amount of leftovers in the slop bucket, and the kitchen chef is arranged to pay attention to waste. Administrative supervision is helpful to improve the quality of dishes. If the dishes taste good, the waste will be reduced. Vigorously cultivate and implement the spirit of saving, advocate eating less and eating more meals. I don't know if I like it or not, but I can fight less first and then fight when I am full to ensure that employees eat well and are full. The food delivered to the workshop is the same as that delivered to the workshop. The food delivery staff should observe everyone's leftovers, eating situation and fragrance, and take the initiative to ask whether to add meals. Avoid employees who eat a lot, because there is no meal ticket and they are not full.
6, strengthen the quality training of all employees. Formulate detailed employee behavior norms (use and behavior of dormitories, canteens, public recreation rooms, jobs, public toilets and shower rooms), and concentrate on training and learning in team workshops.
With the improvement of employees' quality, the company's internal meal ticket system can be cancelled. For foreigners to eat, the amount of tickets purchased in the morning, noon and evening is different, and the purchase cost of meal tickets should be increased. Write the time on the meal ticket. Avoid over-planning meals, resulting in insufficient meals. Foreign diners (personality refers to the construction project staying in the company for a necessary period of time, should inform the start time and end time of dining, and the approximate number of people dining every day. The kitchen can make the quantity of ingredients more reasonable. )
7. All formally employed kitchen employees must have a physical examination. Those who pass the medical examination shall be retained, and those who fail shall be dismissed.
Fourth, the staffing plan
Add 1 woks and 1 pastry chefs to the existing staff. 1 chef. In order to improve the quality of kitchen work and dishes, at present, chefs and chefs have no rest time, and the workload is too heavy to rest. The number of chefs is not enough, the cleaning and selection of ingredients are not in place, and there are many impurities in food, which cannot guarantee food safety. Increasing the number of pastry chefs can reduce the number of takeaways. The amount of steamed bread ordered every month is almost the salary of a pastry chef for one month. A pastry chef can also cook other foods, so it is more cost-effective to hire a pastry chef.
On April 26th, the Health Supervision Office inspected our school and found that there were potential safety hazards in the management of our canteen. The main problems are summarized as follows:
1, canteen hygiene management is not standardized, the surrounding environment is poor, the sense of responsibility is not strong enough, and management is not strong enough.
2. Individual function rooms failed to prevent rats and flies. 3. The establishment of the ledger is not perfect, and the food purchase claim is not complete.
4. The food samples were not marked with the product name as required, and the sample retention was small.
5. Refrigeration and freezing equipment is not clean enough, defrosting is not timely, and raw and cooked foods are not stored separately.
Compared with the problems found by the county health supervisor in the feedback of food inspection in the canteen of our hospital on March 26th, xxxx, the leaders of our school attached great importance to them, organized relevant personnel to hold on-site feedback meeting in time in a highly responsible attitude towards students, parents and society, and rectified the problems found in the inspection in time. The rectification situation is now reported as follows:
I. Time limit for rectification:
Before April 15, xxxx.
Two. Rectification target
1, standardize canteen management, formulate and improve a series of canteen food hygiene management systems, formulate rectification measures, and clarify the responsible person.
2. According to the requirements of health supervision, some functional rooms in the student canteen of our school were rearranged to meet the corresponding requirements.
3. Enhance students' health awareness, ensure the health of teachers and students, and put an end to school food poisoning or other food-borne diseases.
4. Strengthen system supervision and management, optimize the canteen environment and eliminate potential safety hazards.
Three. Rectification measures:
1. Establish a leading group for health and safety management of school canteens, with the principal as the first responsible person and the vice principal and the director in charge of canteen hygiene as the main responsible persons.
2. According to the requirements of "Food Hygiene Law of People's Republic of China (PRC)" and "Food Hygiene Law of China", combined with the working characteristics of canteens in our school, a series of food hygiene management systems in Bao Zhong Middle School were formulated and improved, including canteen management system, canteen hygiene system, canteen hygiene inspection system, canteen food sample retention system, canteen food rough processing management system, canteen cooking processing management system, canteen warehouse management system, canteen food additive use and management system, canteen catering management system and student canteen food poisoning prevention system. Ensure that the procurement, visa, acceptance, storage, processing, sales, personal and public health of raw materials (finished products) and drinking water are strictly in accordance with the rules, eliminate health and safety hazards and put an end to all accidents.
3, the school student union set up a health inspection and supervision team, management canteen teachers and students on duty in the canteen, to participate in the school canteen health and safety management.
4. Adjust and improve the facilities and equipment of each function room, install gauze in the dining room to facilitate ventilation and fly prevention, and install gauze in the sewer between the cooking room and the cutting room to prevent rats and flies.
5. Strengthen the cleaning of refrigeration equipment, defrost in time, and store raw and cooked separately to prevent cross infection of germs. 6, strengthen the management and supervision of grain purchase, storage and processing, do a good job in the ticket work of grain purchase, and establish a ledger. Strictly control the purchase of good vegetables, so as to achieve fixed-point personnel. It is forbidden to purchase foods that are harmful to human health, such as corruption, mildew, moth-eaten, and filth. And it is strictly forbidden to use plastic barrels of sauerkraut.
7. Keep a sufficient number of food samples in cold storage for 48 hours, mark the food name and handlers, and make records.
The report on the rectification of service guarantee of school canteen 5 is to strengthen school management, improve safety and health awareness and create a good and harmonious campus environment. The school has long put safety and health work in the first place, paying attention to peacetime and details. According to the spirit of the Notice on Further Strengthening Food Safety in School Canteen and the arrangement of the Equipment Center of the District Education Bureau, the leading group of our school canteen hygiene conducted a comprehensive and serious self-examination, and now the self-examination situation is notified as follows:
First, improve the organization, refine the division of labor, and carry out targeted rectification for weak points.
Over the years, the school has always attached importance to the prevention and control of infectious diseases, students' food hygiene and campus environmental safety. The school firmly established the guiding ideology of "safety first, health first", and established a management team with President Jin Zhongqi as the first responsible person, Vice President Dai Bin as the administrative person in charge, and the director and deputy director of the General Affairs Department responsible for the division of labor. The division of labor of managers is detailed at different levels, the main body of responsibility is clearly defined, and responsibility forms are signed at different levels. Clarify who is responsible for the issue of accountability. The General Affairs Department strengthens process management, corrects problems in time when found, and strives to reduce food safety incidents to zero. In view of the high incidence of infectious diseases in spring, the school organizes class teachers and logistics management personnel to conduct a morning check-up on day-to-day students every day, in an effort to prevent infectious diseases from spreading on campus. Establish and improve the health management system and accountability system, the responsibility should be implemented to people, do a good job in food hygiene publicity, and the general affairs department should do a good job in the inspection and appraisal of canteens, so that rewards and punishments are clear.
Two, efforts to make food safety management institutionalized and routine.
The school organized relevant personnel to seriously study the Food Safety Law, Regulations on Hygienic Management of School Canteen and Students' Collective Dining, and the relevant notices and spirits of the higher education administrative departments. Carry out food safety publicity activities throughout the school, and publicize food safety through blackboard newspaper, campus radio, campus network, window and other forms. Strive to form a campus atmosphere in which everyone stresses safety and everyone supervises safety.
Strictly implement the various food hygiene systems formulated by the school and strive to be routine. Employees must hold health certificates. Food raw materials, condiments, food additives, packaged food, chicken, fish, meat and vegetables distributed by Runzhou Equipment Center shall be inspected by the canteen and school logistics personnel before storage. Any stale, expired and moldy food should be used out of the library. Every meal should be kept for 48 hours for inspection and kept in the existing freezer. Each post-processing sample shall be no less than 100g, and detailed records shall be made, and food samples shall be kept well. All the leftovers that can't be sold must be removed as garbage and never left for the next meal. Do a good job in preventing flies and rats. The operation room is equipped with a screen door, and the exit is equipped with a rat net. Without leftover food, rice grains will not be spilled on the ground, and small animals will not be lured in. Screen doors and screens should be closed properly during operation.
Third, strengthen the management of school canteens and logistics personnel and do a good job in health knowledge training.
At the beginning of the new semester, the principal's office and the logistics staff have called the canteen and the logistics staff to learn safety and hygiene knowledge for many times, asking them to standardize the operation and abide by the hygiene management system, so that the canteen and the logistics staff can master the basic requirements of food hygiene and safety and develop good personal hygiene habits. Wear clean work clothes, wash your hands and cut your nails frequently, don't wear slippers, and don't smoke, spit or litter in the canteen. Actively cooperate with the food and drug supervision department and the Bureau of Quality and Technical Supervision to inspect the hygiene and equipment of our canteen, listen to the valuable suggestions put forward by experts with an open mind, make timely rectification and eliminate possible safety hazards.
Fourth, strengthen publicity and education to improve students' awareness of food hygiene and safety.
School clinics and canteens should strengthen education through classroom education, blackboard newspapers, knowledge lectures and other forms, so that the knowledge of food hygiene and safety is deeply rooted in the hearts of the people and consciously resist counterfeiting.
Fake and shoddy products, safeguard their own health. At the same time, it also allows canteen staff to consciously operate in accordance with the Food Hygiene Law. Through health education, the school warns students not to eat moldy food, not to buy three-no products, not to drink raw water and cold water, and to educate students to enhance their awareness of self-protection. Use campus radio, blackboard newspaper and special lectures to publicize health and food safety knowledge and advocate students to develop good health habits. Strengthen the monitoring of food stalls around the school, and prohibit students from eating at unlicensed stalls or buying non-staple food, drinks and other commodities.
Five, the district equipment center invested funds to improve the canteen environment and equipment.
The equipment center purchased stainless steel tableware, kitchen utensils, heating barrels, food delivery vehicles, soup barrels, cupboards, boiler equipment, etc. The canteen environment is clean, the warehouse, roughing room and operation room are isolated, the raw and cooked food in the processing room are separated, the meat and vegetables are separated, the containers and tools for processing raw and cooked food are separated, the food is stored in categories, and the food stacked in the warehouse is separated from the ground.
Six, safety, alarm bells ringing.
In order to effectively control the occurrence of food poisoning incidents in schools and do a good job in monitoring all kinds of accidents, the Equipment Center installed four monitoring cameras for the school canteen, including 1 in the operation room, 1 in the food preparation room and two in the hospital, which effectively guaranteed the health and safety of teachers, students and employees in the school.
The school security team put an end to all non-staff members entering the canteen. Without the company of relevant school personnel, non-canteen staff are not allowed to enter, effectively preventing the occurrence of poisoning incidents.
Seven. existing problems
(1) Due to the space and funds, the standard of supporting facilities in school canteens is not high.
(2) The staff in the school canteen are all temporary workers, with low wages and insufficient peace of mind.
Through inspection, we believe that the food safety work in our school canteen is on the track of normal, orderly and healthy operation, which basically meets the requirements of superior leaders and the spirit of relevant documents. In the future, we will take further effective measures to ensure food safety management in schools.
Continue to push to a new and higher level. Create a learning and living environment where students are satisfied, parents are assured, peers admire and leaders recognize.
Report on the rectification of school canteen service guarantee. In September of 6 xx, your company organized personnel to inspect the food safety and hygiene in our canteen, and put forward corresponding requirements and hopes. Here, I sincerely thank you for your concern and support for our work.
After listening to your 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 the canteen of our school and referring to the problems existing in other schools, we conducted a comprehensive analysis and serious rectification:
First, further strengthen the principal responsibility system with the principal as the first responsible person, strengthen the school food hygiene management, further clarify the responsible person of school canteen hygiene management supervision, establish and improve the supervision and management and regular inspection system, increase inspection efforts, and improve facilities and equipment.
The second is to further improve the system of purchasing, checking, obtaining certificates and tickets 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.
The third is to 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 purchase of edible lard was returned, and the qualified product "Yuanbao Brand" was used for catering soybean oil.
Fourth, increase capital investment, improve storage facilities, install warehouse exhaust fans, and plan to renovate underground buildings in the near future. At the same time, the warehouse keeper is required to strengthen warehouse management, make reasonable arrangements and check regularly to ensure the quality of 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.
Six, strengthen the management of additives, do not use non-edible substances to process food.
7. Further standardize the treatment of kitchen waste oil, sign a Water Treatment Agreement with swill collectors, arrange the personnel on duty to register the water treatment situation, and follow up at any time.
Eight, for other good work, such as environmental sanitation, food safety early warning, food samples, toxicity testing, disinfection records, health management, health permits, etc. We will improve and strengthen it together.
Thank you again for your concern and support, and welcome relevant departments to supervise and guide our food safety work at any time!
Report on the rectification of school canteen service guarantee 7 Our school has conducted a serious and comprehensive investigation of hidden dangers in teaching facilities, campus walls, toilets, canteens, dormitories, laboratories, etc. The rectification situation is as follows:
First, the management of school canteens and dormitories
(1) Our school conducts strict political examination on self-employed people to further understand and master the situation of self-employed people. (Implemented)
(2) During the holiday, our school has done a good job in maintaining the interior of the dormitory and canteen (the walls should be clean, and the doors and windows, electric heating, communication, fire fighting and other facilities should be in good condition).
(3) The windows on the first floor of the student dormitory should be fenced. (customized, being rectified)
Second, the safety management of hazardous chemicals in school laboratories
(1) Formulate a management plan for hazardous chemicals in the laboratory, and set up a leading group and a safety management team, with clear division of responsibilities among team members and detailed responsibilities, and implement the safety responsibilities for hazardous chemicals at different levels (the personnel related to the safety and teaching of hazardous chemicals in the laboratory are included in the leading group and the safety management team). (Implemented)
(2) The main leaders of the school attach importance to and participate in the management work, and the main leaders sign the responsibility book for the safety management of hazardous chemicals in the laboratory with the Academic Affairs Office and the Security Office respectively; The academic affairs office, the security office and the laboratory administrator signed the responsibility book for the safety management of hazardous chemicals in the laboratory respectively. (Implemented)
(3) Establish and improve various systems of laboratory and hazardous chemicals safety production management, strictly review and bind them into a book, and the main related systems should be put on the wall. (Division of responsibilities, laboratory safety management system, hazardous chemicals procurement system, hazardous chemicals management system, hazardous chemicals storage system, hazardous chemicals use system, hazardous chemicals waste disposal system, laboratory and hazardous chemicals safety hidden danger investigation system, safety education and training system, accident accountability system, loss prevention and theft prevention system, fire protection system, patrol inspection system, etc.). (Implemented)
(4) Establish an emergency plan for the safety management of hazardous chemicals in the laboratory, and conduct drills regularly, with records, pictures and other materials. carry out
(5) Do a good job in safety education and training system, conduct a series of safety publicity and education for students and experimenters participating in the experiment on a regular basis, and make special records. (Implemented)
(6) The school safety office regularly conducts hidden dangers investigation of laboratory safety management, and all members of the safety team participate in hidden dangers investigation and sign the investigation records. (Implemented)
(7) The Academic Affairs Office regularly conducts hidden dangers investigation of hazardous chemicals safety management, and members of the leading group participate in hidden dangers investigation and sign the investigation records. (Implemented)
(8) The school should equip the experimenters with lab clothes, masks, gloves and first-aid medicine boxes. (The lab clothes have been ordered and are being rectified.)
(10) There should be a registration record for the chemicals in and out of the laboratory (the school is mainly responsible for the leaders, administrators and recipients to sign separately, and record the number of recipients, distribution time, returned quantity and date of return, etc. ) (implemented).
(1) There should be drug storage records and drug ledger (updated annually according to the requirements of use and drug treatment) (implemented).
(12) chemistry counter should be equipped, the position meets the requirements, and it should be managed by double locks (the head of the academic affairs office takes a key and the experimenter takes a key) (implemented).
(13) The monitoring of the chemical warehouse should be fully covered, and there should be fire extinguishers, emergency indicators, security doors, windows with fences and barbed wire, one-button alarm, infrared alarm, ventilation and other facilities. (Security door, window fence, customized, under rectification. Infrared alarm has been ordered and is being rectified)