Model essay on the reform scheme of canteen 1

xx Central School:

According to the requirements of the Health Bureau to inspect the reform of canteen and related facilities, there are some simple facilities and equipment in our canteen, which specifically require our school to do the following practical things:

First, separate the operating room of the existing canteen from the firewood bin, set up an independent pantry, and add temperature control and disinfection equipment.

second, doors and windows need to be equipped with screen doors and screens to prevent flies and rats.

Third, the roughing pool should have special cleaning pools for animals, plants and aquatic products, and they should not be mixed.

fourth, do a good job in pre-job training for canteen employees, and hold health certificates and job training certificates 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 should be reported to the higher authorities for inspection and acceptance, and the school district leaders should be asked to make arrangements as appropriate.

Applicant:

Date of application:

Model essay on canteen improvement scheme 2

With a highly responsible attitude towards students, parents and society, the school conducted a detailed inspection on the food safety of the school canteen in strict accordance with the requirements of the Education Office of the Development Zone and the documents of the Municipal Education Bureau and the Health Bureau. The self-inspection of food safety in canteens is now reported as follows:

1. Establish a leading organization and strengthen the sense of responsibility

In order to strengthen the safety of students' collective dining and food hygiene, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. The school has set up a leading group for food hygiene and safety: the principal is the leader, the teacher is in charge, the division of labor is responsible, and it is implemented at all levels. The leading group will inspect the food hygiene and safety of the school canteen in a regular and irregular way, and make timely rectification when problems are found.

Team leader: Li Caiying

Deputy Team Leader: Xu Yulin

Member: Zhang Gelan, Li Huizhen, Huangyu

II. Self-examination

Dining in the school cafeteria: There are more than 511 students and more than 21 faculty members. Based on the principle of thrift and benefiting students, the school does a good job in canteen sales management, takes food safety as the top priority of school work, and formulates and improves various rules and regulations for canteen management.

(1) Hygiene system:

A. Food hygiene:

1. Fresh, hygienic and pollution-free foods such as vegetables, meat, rice and noodles should be purchased, and corrupt, spoiled and expired foods and foods that do not meet hygiene standards should not be purchased and sold.

2. The fly-proof, rat-proof, dust-proof and anti-corrosion facilities for food should be used normally.

3. Raw and cooked foods should be stored separately, and knives and chopping boards for cutting raw and cooked foods should be used separately.

4. Before processing, the vegetables must be washed and the food cooked to ensure the hygiene and safety of the food.

5. Wash the tableware containing food and disinfect it regularly. You must use food clips when selling cooked food, and you are not allowed to eat by hand at will.

B. Personal hygiene:

1. The canteen staff should have a physical examination in strict accordance with the requirements of their superiors, and only those who meet the requirements can take up their posts.

2. Pay attention to personal hygiene, wear clean work clothes and hats at work, wash hands frequently, cut nails frequently, take a bath and have a haircut frequently, wash frequently and change work clothes and hats frequently.

C. Environmental sanitation:

1. The indoor and outdoor environments such as restaurants and kitchens must be cleaned every day according to the contract scope, and kept clean and hygienic. The floor is clean, and the walls, doors, windows and ceilings are free of stains, graffiti, dust, cobwebs, outdoor dirt, ditches are smooth, odorless and sanitary corners.

2. Cookware, pool, cooking utensils, countertops, chopping boards, food cabinets, freezers, etc. must be cleaned frequently and kept clean.

3. The sinks, ditches and leftover food pools (barrels) around the canteen should be cleaned and cleaned frequently.

4. Clean the dining tables and chairs after use. Tableware and containers for cooked food should be washed and disinfected.

5. The storage of food and raw materials should meet the requirements of hygiene, safety and neatness.

6. if it is found that purchasing and selling sick, dead and spoiled meat (including mother pork) rice noodles and other foods have caused harm to human health, the purser shall be mainly responsible.

7. The purchased food should meet the food hygiene standards, and the valid license and invoice of the food must be provided for bulk food.

8. The purser should strengthen the investigation and understanding of market conditions, try his best to find ways to purchase cheap and good quality goods, and try his best to reduce costs and expenses. Make as many varieties as possible for each meal, so that every student can eat delicious meals.

9, the leftovers, in strict accordance with the requirements for processing.

(2) Dining system

1. Eat meals on time in strict accordance with the dining time stipulated by the school, and do not advance or postpone the meal time without special circumstances.

2. Be polite and don't use rude language.

3. Check the number of meals in time when starting meals, and replenish them in time to ensure adequate supply.

(3) food acceptance system

1. Any food purchased into the canteen must be accepted before use. Check the quality. Mainly depends on whether the quality of food is intact, whether there is pollution and deterioration, whether there are complete signs such as manufacturers, trademarks, production dates, whether the shelf life has passed, and whether there is a product certificate, etc. Test quantity. If it can be weighed, it must be weighed, and whether it meets the quantity standard by piece.

2. After the acceptance, the inspector will sign the purchase invoice; if it is unqualified, it will be fed back to the purchaser in time. The purchaser must contact the supplier to return the goods, and it is forbidden for unqualified food to enter the canteen.

3. Unaccepted food is forbidden to enter the canteen. During the acceptance process, the inspectors must be strict and earnest.

4. The canteen staff should strive to improve their operation level according to the seasonal changes and local conditions, and strive to make dishes diversified and meals scientific. Prices are set in strict accordance with relevant regulations, and canteens are not allowed to raise prices without authorization.

(4) Safety management system:

1. Improve the concept of safe operation, do a good job in fire prevention, anti-theft and anti-virus, and lock doors and windows when no one is there. The canteen is on duty at night.

2. Non-working personnel are forbidden to enter the operating place and storage room of the canteen, and snacks and snacks are not allowed to be sold in the kitchen. School staff and students are not allowed to enter the canteen without the permission of the staff, let alone the operation room and raw material room.

3. Those who find that employees have suspicious infectious diseases should immediately report to the school and take relevant measures.

4. The keeper should make a good account of the canteen in time and fill in the receipt form truthfully. When the materials are delivered out of the warehouse, the keeper should fill out the delivery form and ask the recipient to sign it. Take good care of canteen materials (including tableware, kitchen utensils, all kinds of finished products, semi-finished products and raw materials).

5. Check whether the water, electricity, gas, stoves, disinfection cabinets, refrigerators, etc. are normal when going to work, and handle the problems in time to prevent safety accidents. Turn off the water, switch, main valve of oil and gas, doors and windows after work, and take precautions.

6, must strictly abide by the safety practices and related operating norms, to prevent industrial accidents. Do not move electrical equipment at will; Do not change the function of electrical appliances at will; Do not mess with or pull wires or power supplies. Before using electric electrical equipment, users must first learn the instruction manual of the equipment and master the use method before operating. If you don't follow the above regulations, you will bear the consequences of the accident and pay personal compensation for the equipment damage.

7. visitors are not allowed in the canteen, and strangers and non-staff are not allowed to enter and leave at will.

8. Actively prevent and control food poisoning. Once it happens, immediately report to the leaders in charge of the school and the principal, and protect the scene and seal up suspicious food, so as to find out the cause of the accident and investigate the responsibility.

9. Keep samples in time for every meal. Strictly sell leftovers.

11. The dining room shall be cleaned in time by special personnel and kept clean all day.

(5) In case of violation of the school rules and regulations, the purser should cooperate with the General Affairs Office and the school to find out the responsibility, and the person directly responsible should be dealt with in strict accordance with the school rules and regulations, and the management responsibility of the purser should be aggravated. In case of major safety accidents, they shall be handed over to judicial organs for handling.

(6) The school has a suggestion box, and the General Affairs Office regularly collects teachers and students' opinions and suggestions on food, hygiene and service attitude, and regularly organizes student representatives to evaluate and check the quality and quantity of food.

(7) strictly implement the school management system. Administrators should establish and improve the daily account of income and expenditure and the subsidiary ledger of procurement and expenditure, and report the subsidiary ledger of income and expenditure of the current month to the school Committee once a month.

3. Existing problems:

1. We also found some problems during the inspection. For example, some vegetable cleaning methods do not meet the requirements of nutrition and hygiene; When selling food, the health protection measures of the staff are not in place; Individual staff members fail to explain the questions of faculty and students, which is easy to cause misunderstanding.

2. Most of the students come from the surrounding countryside, and they are young. They are little emperors and little princesses at home, and their self-care ability is weak. They are relatively poor in observing school rules and regulations and maintaining the environmental sanitation of restaurants.

3. Due to the market, the prices of vegetables, meat and other foods are high, which is difficult to satisfy everyone's taste.

Fourth, rectification measures:

1. Establish a responsibility supervision mechanism and constantly improve and update various management systems, so as to ensure that the system is on the wall, the responsibility is assigned to people, and it is put in place. Hold regular meetings of canteen staff, and often organize to learn knowledge about food hygiene and safety, so as to enhance safety awareness and improve management level.

2. Further standardize internal management. The overall work of the canteen has been institutionalized and standardized. All management links, such as personnel, procurement, storage, processing and sale, are refined and implemented.

3. Pay attention to publicity and education, and enhance the awareness of food hygiene and safety of teachers and students. We often use morning meetings, class meetings, school meetings, campus radio and blackboard newspapers to educate students on food hygiene, and educate them to do three dos and three noes when buying food: first, we should be optimistic about the color of food, second, we should smell the smell of food, and third, we should see the production date and shelf life clearly; First, don't drink raw water, second, don't buy expired food, and third, don't eat moldy and spoiled food. To improve personal hygiene and environmental hygiene, students are required to wash their hands frequently, cut their nails frequently, change clothes and quilts frequently, and understand the spread and prevention of seasonal germs and viruses. Promote students to develop strong consciousness and good habits.

V. Overcoming shortcomings and going to a higher level

According to the inspection standards, we found that despite our considerable efforts, there are still some shortcomings in our work. In the future, the school will take this inspection as an opportunity to further strengthen supervision and continuous improvement, so that the food safety work in the school canteen and even the overall work of the school will reach a new level.

model essay 3 on the rectification scheme of the canteen

The Health Bureau conducted an all-round inspection of the canteen in our park on October 6th, 21XX, and put forward corresponding rectification regulations in view of the present situation of our park. At the same time, under the guidance of the inspectors, the people in charge of our park were deeply aware of their own shortcomings and the great harm of their responsibilities, and made clear the contents of their work. For the health of children and workers, our park is now working out according to the actual situation.

First, a meeting of leaders, supervisors, cooks and purchasers was held

to report the inspection results, and made a profound self-inspection, once again defined the responsibilities of each post, emphasized the scope of work and the responsibilities to be performed, required the contents to be rectified to be implemented as soon as possible, and specified the implementation process after specific implementation. All staff members should follow the specified requirements to form routine work.

second, each post will immediately rectify, implement and report to the director according to their respective work contents, and then the director will immediately implement the specific implementation and assessment rules for future work and uniformly implement them.

1. When the catering hygiene license expires, we will go to the Health Bureau immediately, and the director will supervise it.

2. The samples of kindergarten meals should be kept for 48 hours, and the amount should not be less than 111 grams. According to each meal, the date, time and name of the meal should be marked on the sample storage container, and the food should be sealed with plastic wrap to ensure the original state of the food.

3. In the vegetable storage place in the rough machining room, partition boards should be made off the ground and on the wall to ensure that the vegetables do not touch the ground or lean against the wall, and the vegetables should be stored in an orderly manner. The partition boards should be aired every Friday, and the rough machining room should be ventilated daily to prevent the vegetables from deteriorating.

4. All purchased foods should be posted on the ledger after inspection. It is required to fill in the contents of the superior form item by item, and copy the purchased invoices and post them on the corresponding ledger page number to further improve the ledger.

Food safety is the most important safety work of educational institutions. Our park will make great efforts to improve the supervision of higher authorities and its own work reflection and implementation, so as to make the canteen work standardized, rational and safe.

model essay 4 on the improvement scheme of canteen

According to the notice in the document, our park has made a comprehensive investigation on the environment, fire fighting, food, sanitation and epidemic prevention, and natural disaster prevention, and combined with the actual situation of our park, now we report the self-examination and self-correction of our park as follows:

1. Fire safety

All the fire extinguishers are equipped with fire extinguishers, emergency lights and evacuation signs, which meet the prescribed standards.

II. Food Safety and Hygiene and Epidemic Prevention

Strengthen the management of kindergarten canteens and food hygiene, adhere to the food procurement system, prohibit irrelevant personnel from entering the kitchen, check the incoming goods properly, put an end to food poisoning accidents, and keep records of samples.

Insist on prevention first, pay attention to creating a clean and hygienic living environment for children, and cultivate a good life for children. Hygienic habits ensure that each child is disinfected with one towel and one cup every day, and tableware is disinfected with one use. Pay attention to the daily morning and afternoon check-up and the whole-day child health observation system, earnestly do a good job of touching, seeing, asking and checking, promptly handle any abnormal situation of children, and strictly control the health check-up of freshmen entering the park.

3. Prevention of natural disasters

Every semester, our garden leads children to carry out earthquake and fire drills, and explains to them the knowledge and skills education on how to prevent and reduce disasters.

iv. Public security in kindergartens

There are part-time security guards in our park, who ask the outsiders in detail and make a good registration record of the guards, insist on prevention first, and strengthen the patrol on duty to ensure safety without leaving hidden dangers.

Safety work is the top priority of kindergarten, which is an important work for social stability and family happiness. Only when everything is safe can the following work be carried out normally.

The responsibility of safety work is more important than Mount Tai. In the future, our park will persist in its efforts to do a good job in all aspects of kindergarten safety, and regularly inspect the environment, fire protection, water and electricity, canteen, etc. If any safety hazards are found, they will be handled in time to nip them in the bud and let young children.