# Report # Introduction The school has started, but the epidemic situation is still not very stable. The prevention and control of the school epidemic situation should still be strictly grasped. In the school canteen, the inspection and safety guarantee of ingredients should also be done well, and there should be no mistakes. The following is a self-inspection report on the work of school canteens during the epidemic period. Welcome to read it!

1. Self-inspection report on the work of school canteens during the epidemic

(1) Strengthening the education and training of canteen staff

Through various forms such as "a letter" and "a proposal", the knowledge of prevention and control of infectious diseases such as novel coronavirus infection will be publicized in a targeted manner, health tips and medical guidance will be issued, which will scientifically guide staff to correctly understand and prevent diseases, guide canteen staff to standardize prevention and control behaviors, and improve their awareness and ability of self-prevention. Do personal protection, reduce unnecessary going out during the epidemic, wear masks regularly, and try to avoid taking public transportation, not attending parties, and not going to crowded public places.

educate all the staff in the canteen about the biological characteristics, infectivity, harmfulness, transmission mode, transmission route and prevention and control knowledge of novel coronavirus, and ask them to learn and master the relevant knowledge of epidemic prevention and control, and organize post assessment.

(II) Formulate emergency plans for epidemic prevention and control

1. Formulate isolation and emergency treatment measures for employees with symptoms such as fever, fatigue, dry cough or dyspnea, isolation measures and contact with designated hospitals for emergency transportation. 2. Formulate emergency response plans for suspected cases and suspected food safety accidents found during dining.

3. Formulate the emergency response plan for teachers, students or parents' complaints and reports on school catering safety.

4. Organize emergency drills according to the plan to ensure that the management and employees are familiar with the disposal process.

(3) Inform employees of the time of returning to work in advance

1. After the school start time is defined by the superior, the time of returning to school will be 14 days before the students return to school, and then the specific time of returning to work will be notified to every employee through WeChat platform, telephone and SMS.

2. Before returning to work, it is necessary to keep track of the employees' physical health and the track of going out, and fully grasp the travel place, whether they have taken public transportation, whether they are in good health, whether they have had close contact with fever patients and whether they have been exposed to wild animals before returning to work.

3. explain the matters needing attention on the way back to work. If you choose to take public transportation, choose a window position in the car as far as possible; On the way, especially in the car, avoid taking off the mask to eat as much as possible; Minimize contact with others on the way and keep a distance of more than one meter.

4. Employees from areas with severe epidemic situation will not return to their posts temporarily.

(4) Strictly check the epidemic situation of returned employees

1. Establish a "roster" of returned employees, implement "one person, one file" management of health status, designate a special person to be responsible for checking and confirming with the cadres in the community (village) where the employees are located, and comprehensively check whether they contact the returnees from other provinces and key epidemic areas.

2. Strictly implement the system of isolated observation for 14 days, and all canteen employees will be concentrated in the dormitory of logistics staff, and unified and closed management will be implemented, and they can only take up their posts after being confirmed to be healthy.

3. Assign a special person to distribute the prevention and control materials needed by employees in time to ensure the adequate supply of masks, thermometers, disinfectant and work clothes.

(5) Reserve prevention and control materials and ingredients

1. Strictly meet the needs of epidemic prevention, provide masks, gloves, hats, hand sanitizers, thermometers, disinfection medicines and other materials needed for epidemic prevention and control that match the number of employees in the canteen.

2. Set up an independent isolation room, and purchase emergency equipment such as protective clothing, goggles and medical equipment, so as to prepare for emergency isolation of teachers, students and employees.

3. Provide tableware, tableware cleaning and disinfection facilities and cleaning facilities that match the food supply, and thoroughly clean and disinfect all tableware before school starts.

4. Equipped with adequate hand washing and disinfection facilities, and posted the identification of hand washing and disinfection methods. The detergents and disinfectants used shall meet the relevant standards and requirements.

5. Make a thorough inventory of the food raw materials and food additives in stock. If it is found that they have exceeded the shelf life, have not been stored according to the preservation conditions, or have abnormal sensory properties such as mildew and deterioration, they should be destroyed in accordance with relevant regulations.

6. conduct a comprehensive inspection and maintenance of facilities and equipment such as refrigeration and water supply in the canteen to ensure the safety of water use in the canteen and the normal operation of facilities and equipment.

(6) Do a good job in sanitation and epidemic prevention in canteens

1. Carry out disinfection and epidemic prevention in canteens in an all-round way, and thoroughly clean and disinfect food processing areas and dining places, including walls and floors, facilities and equipment, operation desks, door handles, faucets, air conditioners, ventilation equipment and air outlets, and make disinfection records.

2. in order to reduce the density of people in the dining place and prevent cross-contamination, the temporary dining place that meets the sanitary conditions should be transformed as appropriate, and a simple separation device should be set up in the dining place.

3. Publicize epidemic prevention guidelines in restaurants and other places to guide teachers and students to take scientific precautions and respond rationally, and enhance their understanding of safe dining environment and scientific dining methods.

2. Self-inspection report on school canteen work during the epidemic period

Our catering service company actively responded to the call of the Party and the state, implemented the requirements of XXX Middle School Epidemic Prevention and Control Work Plan, acted quickly according to the school's decision on epidemic prevention and control, launched an emergency plan, and set up a COVID-19 prevention and control working group. All managers and employees in the canteen took action in succession to do a good job in defense against the epidemic.

before the start of school, all employees in the canteen should be thoroughly investigated and a health ledger should be established, so as to accurately grasp that every employee must punch in for 14 consecutive days after returning to work to ensure their health.

1. Health management. School canteens should establish and implement the health management system for employees. Before rework, it is necessary to organize the health examination of the food safety administrators and employees in the canteen, and obtain the health certificate before they can take up their posts, and establish health files. At the same time, in a prominent position in the school canteen for unified publicity.

2. personnel management. Strengthen management and self-prevention awareness of employees. Timely release epidemic prevention and control information, self-protection measures, epidemic prevention and control related knowledge and post prevention and control related requirements in the form of WeChat group and nailing work group, so that employees can master epidemic prevention and control knowledge and self-protection skills in time.

3. Temperature measurement management. Strictly implement the real-name morning check-up system and the system of taking body temperature. The staff in the canteen take a temperature test every morning and afternoon (before each meal) and establish a file. Yeah, the temperature is over 37. 3℃ or fatigue, cough and other symptoms, as well as diseases that hinder food safety, promptly urge to go to the hospital for treatment, until the cause is found out and the disease is cured, before re-employment.

4. Wear a mask. Students, faculty and staff who enter the canteen are required to wear masks and eat according to regulations. Requirements for work clothes and masks. Strengthen the management of secondary dressing change, and the work clothes of rice sellers should be changed every day, washed intensively and disinfected at high temperature. During work, employees must wear masks all the time. During the epidemic, they are not allowed to wear PE open transparent masks, and the masks are not allowed to be reused and replaced regularly.

5. The kitchen is fully enclosed. The kitchen in the canteen is strictly closed (the access control system is improved), and people who are not in the canteen are not allowed to enter the kitchen. When the relevant personnel in the canteen management department need to enter the kitchen because of work, they should be tested for their body temperature, wear masks and work clothes, and make records.

6. Personal belongings management. Personal belongings are not allowed to be brought into the kitchen, and mobile phones should be disinfected after entering the kitchen.

7. Ventilation management between functional rooms. The kitchen should open the window regularly to keep the air circulating.

8. Intelligent supervision. Give full play to the supervisory role of electronic monitoring and intelligent management system in the standardized operation of cooking managers to prevent and control the epidemic situation, and timely supervise and rectify the situation.

3. Self-inspection report on the work of school canteens during the epidemic period

At present, it is the key stage to do a good job in the prevention and control of pneumonia infected in novel coronavirus. In order to ensure the health and life safety of school students and the normal attendance of students, the school trade union strengthens the daily management of staff canteens and makes every effort to ensure the dining safety of staff during the epidemic period.

according to the requirements of the conference on epidemic prevention and control of the Party branch of the school, the school will quickly formulate the Management Plan for Epidemic Prevention and Control in Student Dining Rooms, and set up a leading group for epidemic prevention and control in school canteens, strictly implementing the "six" enhancements.

1. Strengthen the health management of employees. Before returning to work, accurately check the health and travel status of canteen workers and managers, and strictly implement morning check-up and temperature monitoring after returning to work.

second, strengthen the source control of ingredients, strictly implement food incoming inspection, obtaining certificates and tickets, accounting records, disinfection, sample retention, etc., and the ingredients suppliers distribute according to the supply demand to ensure the quality of the delivered ingredients.

Third, strengthen personal protection and disinfection. All canteen staff should wear disposable masks and gloves and change them in time. Before and after preparing food, they should strictly clean and disinfect their hands.

fourth, strengthen the management of canteens. Clean and disinfect the canteen regularly every day. During the meal, open the window to keep the air circulating, update the floor mats and add sterilized floor mats. In order to prevent cross-infection in centralized dining, bring your own tableware to eat.

5. Strengthen the risk of dining. In order to effectively cut off the transmission route of the virus, the canteen takes turns and eats in a decentralized way.

6. Strengthen service guarantee, reasonably mix simple meals, purchase barreled noodles, salted eggs, ham sausage, biscuits, hand-torn bread and apples in advance, and provide fried rice with eggs, shredded pork noodles and other foods the next day, so as to effectively ensure the health and nutrition of employees' meals.

The canteen trade union will continue to do a solid, detailed and proper job in epidemic prevention and control, and resolutely win the sniper battle for epidemic prevention and control.