Special Inspection and Rectification Report of Kindergarten Canteen 1

The Health Bureau conducted a comprehensive inspection of our kindergarten canteen on November 6, 20xx, and proposed corresponding measures based on the current situation of our kindergarten. rectify the regulations. At the same time, under the guidance of the inspectors, the staff in charge of our kindergarten have a deep understanding of their own shortcomings, the seriousness of their responsibilities and the dangers of their shortcomings. They have also clarified the content of their work. For the health of our children and employees, our kindergarten A rectification plan has been formulated based on the actual situation.

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

The inspection results were notified, and an in-depth self-examination was conducted, which once again clarified the responsibilities of each position. , emphasizing the scope of work and responsibilities that should be performed, requiring the content to be rectified to be implemented as quickly as possible, specifying the implementation process after specific implementation, and all staff must perform according to the specified requirements to form a routine work.

2. Each post will immediately rectify, implement and report to the principal according to their respective work content, and then the principal will immediately implement the specific implementation and assessment rules for future work and implement them uniformly.

1. When the catering hygiene license expires, we will immediately go to the Health Bureau to apply for it under the supervision of the principal.

2. Keep samples of kindergarten meals for 48 hours, and keep the amount no less than 100 grams. Mark the date, time, and meal name on the sample container according to each meal, and seal it with plastic wrap to ensure Food as it is.

3. In the vegetable storage area in the rough processing room, isolation boards should be made off the ground and walls to ensure that the vegetables do not touch the ground or against the wall. The vegetables should be stored in an orderly manner. The isolation boards should be Drying is done every Friday, and the rough processing room should be ventilated every day to prevent the vegetables from deteriorating.

4. All purchased food must be entered into the ledger after inspection. It is required to fill in the form item by item according to the content of the superior form, and copy the purchased invoice and post it on the corresponding ledger page. , further improve the ledger.

Food safety is the top priority of educational institutions. Our park will vigorously improve through the supervision of superior departments and its own work reflection and implementation, so as to formalize, rationalize and make canteen work safer. . Kindergarten Canteen Special Inspection and Rectification Report 2

On July 2, 20xx, a team of 5 leaders from the District Food Supervision and Administration Bureau came to our kindergarten to conduct an inspection of the canteen work, allowing our kindergarten to promptly discover the deficiencies in the canteen management. We promptly remedied the problems found during the inspection, further improved the canteen health and safety system, and achieved good results. We now report the canteen health and safety rectification work as follows:

1. Determine the leadership organization and strengthen clarity Responsibility

In response to the problems in the canteen, the leaders of our park attached great importance to this and held a canteen health work meeting on the afternoon of July 2. Solid arrangements were made for the canteen sanitation work and a canteen work leading group was established. The principal is responsible for the health and safety work in the canteen, and truly achieves "leadership, clear requirements, and individual responsibility." Through the implementation of this work, the responsibilities of relevant personnel have been further clarified, awareness has been raised, and the legal awareness and responsibility awareness of canteen managers and canteen personnel have been further enhanced.

Canteen health and safety leading group:

Team leader: xxx

Deputy team leader: xxx

Canteen person in charge: xxx < /p>

2. Existing problems:

1. The "raw in and cooked out" layout of the canteen's processing flow is not standardized.

2. Food sample containers have no markings.

3. Rectification measures

1. The principal has contacted the engineering team to renovate the canteen after the holiday on July 5, and "improve the canteen processing flow" as required. "Cooked Out" has been rationally laid out and completed on July 31.

2. The food sample container has been labeled.

In short, canteen management is an important part of kindergarten logistics. Canteen health and safety work is a top priority related to the health of children and teachers. Arranging the lives of children and teachers so that they can feel at ease and satisfied is also a good thing for children. An important guarantee for education and teaching work. Therefore, our garden will always put canteen management in an important position in the future. On the basis of more detailed systems and clearer responsibilities, we will further compare standards, improve and improve various systems, so that the canteen management of our park can reach a new level. Kindergarten Canteen Special Inspection and Rectification Report 3

According to the notice of Zhaoyang District Education Bureau (20xx) Document No. 68, our kindergarten has combined with the kindergarten environment, fire protection, food, sanitation and epidemic prevention, and natural disaster prevention, etc. The actual situation of our park in all aspects has been comprehensively investigated, and the self-inspection and self-correction situation of our park is now reported as follows:

1. Fire safety

Equipped with fire extinguishers and emergency lighting Equipment such as fire extinguishers and evacuation instructions and signs must meet the prescribed standards. All faculty and staff will operate and use fire extinguishers.

2. Food Safety, Hygiene and Epidemic Prevention

Strengthen the management of kindergarten canteens and food hygiene, adhere to the food procurement system, prohibit unrelated personnel from entering the kitchen, control the purchase of goods, and eliminate the three no-goods foods Enter, strictly prevent the occurrence of food poisoning accidents, and keep records such as sample retention.

Adhere to prevention first, pay attention to creating a clean and hygienic living environment for children, and cultivate children to live a good life. Hygiene habits should ensure that each child disinfects a towel and a cup every day, and disinfects tableware after use. , pay attention to the daily morning and afternoon check-ups and the all-day child health observation system, carefully carry out one-touch, two-look, three-question and four-check, promptly deal with any abnormalities in children, and strictly control the health check-up of new students entering the kindergarten.

3. Natural disaster prevention

Our kindergarten leads children to conduct earthquake and fire drills every semester, and explains to children how to prevent and mitigate disasters with knowledge and skills.

4. Kindergarten Public Security

Our kindergarten has part-time security guards who inquire in detail about outsiders and make good guard registration records. We insist on giving priority to prevention and strengthen on-duty inspections to ensure safety. Leave hidden dangers.

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

The responsibility for safety work is more important than Mount Tai. In the future work, our kindergarten will continue to work hard to do a good job in safety work in all aspects of the kindergarten, and conduct regular inspections of the environment, fire protection, water and electricity, canteen, etc. , if safety hazards are discovered, deal with them in a timely manner, so that safety hazards can be nipped in the bud, and children can grow up in safety, health, and happiness.

Problems in kindergartens:

1. There is no full-time security guard, and full-time security guards should be improved as soon as possible.

2. The work has been completed, but the trace data is not perfect. It should be completed as soon as possible. Kindergarten Canteen Special Inspection and Rectification Report 4

On December 10, 20xx, the Yuncheng Food and Drug Administration Salt Lake District Branch came to our school to conduct routine inspections of the canteen, including food safety management systems and food raw material procurement. Process, food sample retention and inventory status. During the inspection process, our school’s food safety management system and food safety accident emergency plan basically met the requirements, and food samples were also very standardized. However, the work of obtaining certificates and invoices for the purchase of food raw materials was still lacking. Food raw materials in the warehouse were classified and put on shelves. Storage and ventilation are also not done well. For this reason, the Salt Lake District Branch of the Yuncheng Food and Drug Administration immediately announced the test results to our school and required our school cafeteria to make rectifications.

Our school has conducted self-examination and rectification on the unqualified conditions of canteen staff’s work with certificates, purchasing certificates, invoices and inventory.

(1) The self-examination situation is as follows:

1. When purchasing food raw materials, some food raw materials that they think do not need to ask for certificates or tickets do not ask for certificates or tickets. .

2. The warehouse is located close to the canteen, and ventilation and ventilation are not considered.

3. Staff members should obtain certificates before starting work.

4. Samples should be kept at a special counter.

5. The cleaning pool is not enough, there are no signs, and there is no distinction in use.

(2) The rectification situation is as follows:

School leaders and relevant staff carefully studied the rectification notice from the Food and Drug Administration and held working meetings to investigate the problems. , sum up experience and lessons, arrange rectification plans, assign strict responsibilities to people, and control all food operation stages (food procurement, food storage, food operation, food safety, etc.) to ensure food safety and hygiene. In response to this incident, our school cafeteria has rectified food purchasing, food storage and routine work as follows:

1. Food procurement:

(1) Food entering the school cafeteria, We must know the roots and sources, and prove each object.

(2) For agricultural products without certificates, be sure to ask about the source, record the time of purchase and who the seller is.

(3) Items without a certificate, ticket or registration are not allowed to enter the school cafeteria.

2. Food storage:

(1) Food raw materials purchased in the school canteen must be classified and stored off the floor.

(2) The warehouse is arranged in a place with good ventilation and air permeability.

(3) The warehouse must be disinfected at any time, and any spoiled food must be checked at any time. Once found, it must be disposed of as waste immediately.

(4) Keep food samples and record them well.

(5) Do a good job in disinfecting tableware, disinfect after each meal, and carefully record disinfection records.

(6) Do a good job in kitchen waste disposal and register it.

(7) Ensure that the kitchen range hood is working properly, clean it regularly and keep it in normal use.

(8) A cleaning pool has been added and marked for differentiated use.

3. Routine work:

(1) Continuously improve the food safety management system.

(2) Control food purchasing, food storage, and food handling. The responsibility is placed on the person, and if a problem is discovered, it will be investigated to the end.

(3) Do a good job in environmental sanitation of the canteen and keep the canteen clean and tidy at all times.

(4) Strictly abide by operating regulations when handling cooked food.

Kindergarten Canteen Special Inspection and Rectification Report 5

On September 12, 20xx, Liling City Food Safety Office, Food and Drug Administration, Municipal Health Bureau, Municipal Administration for Industry and Commerce, Municipal Education Bureau and other units came to our kindergarten Conducted routine comprehensive inspections on safety and health. He also put forward some opinions on the safety and health of our park. Our park took corrective measures in a timely manner, held a safety and health work meeting and quickly implemented various details, and formulated and improved various systems. The rectification situation is now reported as follows:

1. After receiving the rectification notice, our kindergarten immediately held a collective meeting of kindergarten teachers to require teachers to increase their awareness of safety responsibilities and strengthen safety and health knowledge education.

2. Investigation and rectification of sanitation work, fire protection work and children’s food safety

1. In terms of sanitation work, our kindergarten has comprehensively improved the toilets in the kindergarten. To make it convenient and hygienic for children to go to the toilet, the distance between the kitchen and bathroom has been rectified according to the requirements of the inspection department, and the kitchen is ensured to be clean, tidy and hygienic, so that children can eat safe food.

2. In terms of fire safety work, the park has added fire extinguishers that meet the requirements as required, and educates teachers to take precautions in safety work to ensure the safety of children.

3. The retention of food samples should be more standardized, timely records should be maintained every day, and managed by a dedicated person in charge. Kindergarten Canteen Special Inspection and Rectification Report 6

Our school has always put food safety and hygiene first, taking food safety as the top priority of school work, paying attention to routine and paying attention to details. According to the requirements of the Malong County Education Bureau and the Malong County Food and Drug Administration, combined with the spirit of national food-related documents, our school carried out a comprehensive and serious self-control of our school canteen in September 20xx in line with a highly responsible attitude towards teachers and students. Self-inspection and rectification, the self-inspection, self-inspection and rectification are now reported as follows:

1. Establish a leadership organization to strengthen the sense of responsibility

In order to strengthen the supervision of teachers and students for collective meals and food Hygienic safety management ensures the health of teachers and students, further strengthens management awareness, improves management level, and clarifies management responsibilities. The school has established a catering working committee: Principal Fan Lifa is the team leader, and the committee implements division of labor and responsibility and implements it at every level. The leading group conducts regular and irregular inspections on food hygiene and safety in school cafeterias, and promptly rectifies any problems found.

At the beginning of each school year, the school holds a special canteen sanitation work meeting to clarify responsibilities and specific division of labor, and formulate plans and clarify responsibilities for each specific safety work. At the same time, a meeting of school faculty and support staff was held to study documents issued by superiors, requiring school support staff to improve their awareness of canteen hygiene, enhance their common sense of canteen hygiene, and truly realize the importance of school safety and health work.

2. Provide training for cooking substitutes and hold certificates to work.

3. Improve the hygiene and food management systems and ensure that everyone is responsible.

Establish a sound sanitation management system and accountability system, assign responsibility to each person, and promote food hygiene. Teacher Zhang Guanglin will inspect and supervise the canteen at least once a day, and keep records.

IV. Check four levels to prevent food poisoning accidents:

(1) Check purchasing and processing: Do a good job of inspection and acceptance when purchasing, and make sure the processing is cooked Cook thoroughly and do a good job of retaining food samples.

(2) Turn off “disinfection”. All tableware and utensils are sterilized at high temperatures.

(3) Take good care of “personal hygiene”. Cooking staff must obtain a health certificate and pass food hygiene training before they can work. Staff must wear work clothes when entering the canteen.

(4) Prevent non-staff from entering the kitchen operation room.

5. Strictly manage nutritious meals. Effectively carry out management work such as signing for and handing over for processing nutritious meal foods in accordance with the requirements of Jiuxian Central School.

6. Establish a system of dining with the principal.

7. Establish a school meal committee, which is responsible for collecting and reflecting the opinions and suggestions of teachers and students on the school canteen, and inspecting and supervising the school canteen regularly and irregularly.

8. Rectification measures

(1) Increase publicity and education to enhance students’ awareness of food hygiene and safety. Schools and canteens should increase education through various forms such as classroom education, blackboard newspapers, and knowledge lectures, so that the knowledge of food hygiene and safety can be deeply rooted in the hearts of the people, and they should consciously resist counterfeit and shoddy products to safeguard their own health. At the same time, the canteen staff are also encouraged to consciously operate in accordance with the Food Hygiene Law.

(2) Strengthen management, strengthen health supervision in canteen production and processing, and strictly enforce operating procedures.

(3) Completely stop using disposable bowls and chopsticks to prevent the occurrence of food-borne diseases.

(4) Through health education, schools warn students not to eat moldy food, not to buy three-no products, not to drink raw or cold water, and educate students to enhance their awareness of self-protection. Use campus radio, blackboard newspapers, and special lectures to promote health and food safety knowledge, and encourage students to develop good hygiene habits.

(5) It is required to ensure that the drainage ditch on the kitchen floor is smooth and clear the accumulated water in time.

(6) Store raw and cooked food separately, use separate bowls for raw and cooked food and mark them with the words "raw and cooked".

Students may not be provided with overnight or spoiled food. Raw and cooked food should be stored separately in the refrigerator and kept clean. Toxic, harmful items and personal items are not allowed to be stored in the food storage room

(7) A system for requesting tickets, obtaining certificates and registering food and raw materials must be established and improved.

8. Problems

Now the conditions in the canteen of my new school are somewhat poor, especially the house is crowded, making it difficult to work. However, we must persist in doing the above-mentioned things, resolutely put an end to the occurrence of food poisoning accidents, and make persistent efforts to do a better job in canteen hygiene.