Self-examination report on the implementation of the student nutrition improvement plan
In the first half of 20xx, the city's student nutrition improvement plan work took the opportunity of the "Two Studies and One Action" learning and education activities to Focusing on improving students' nutrition and health, taking the promotion of school cafeteria meals as a breakthrough, and ensuring the quality and safety of nutritious food as a starting point, comprehensively implement the student nutrition improvement plan policy, in accordance with the "government-led, department-coordinated, education-led, school-implemented" Working ideas, focusing on management and implementation, the implementation of student nutrition improvement policies to benefit the people have been implemented in place and achieved significant results. Our city was the first in the province to achieve full coverage of nutrition improvement for rural compulsory students, and the first to achieve the goal of “making students eat nutritious and safe foods” proposed by Vice Premier Liu Yandong, which has won widespread praise from the general public and parents of students. The relevant situation is now reported as follows:
1. Basic situation
The counties and cities in Weinan City are not national contiguous poverty-stricken areas, and the improvement of student nutrition is not within the scope of national pilot projects, but belongs to Shaanxi Province. Local pilot counties. The city's students' nutrition and health improvement program has been merged from the Shaanxi "Egg and Milk Project" into the current national "Nutritional Improvement" plan. This year, the city has 337,700 students enjoying nutritional improvement in rural compulsory education. The standard is 4 yuan per student per day for 100 days per semester in Shaanxi Province. The subsidy funds are borne by the provincial, municipal and county finances, with a total investment of 230 million yuan. For the improvement of student nutrition, the provincial government allocated 83.14 million yuan, the municipal government provided 25.5 million yuan, and the county government provided 130 million yuan. Through implementation, the nutritional improvement of rural compulsory education students in the city has reached full coverage. Among them, 9 counties and cities including Tongguan, Huaxian, Hancheng, Heyang, Chengcheng, Dali, Baishui, Gaoxin, and Jingkai have reached the stage of compulsory education. All students are covered.
2. Key tasks
The construction of school canteens, meal supply models, nutritious food, and standardized management in the city’s compulsory education stage constitute a new framework for improving student nutrition and form a new normal.
First, in accordance with national policy requirements, all school canteens in the city’s compulsory education stage that were originally operated under a contracting model have been returned to schools for independent operation. School canteen management adheres to the principles of public welfare and non-profit to implement student meals. , the school canteen is independently managed by the school and supervised by the food and drug supervision department to form a long-term management mechanism.
Second, the number of new school canteens has been increasing year by year, and the conditions of school canteens have been continuously improved. The three dining modes of mainly providing meals, supplementing meals, and secondary catering have formed a new meal supply mechanism to improve student nutrition.
Third, based on the national guideline on the nutritional needs of students in the northwest region, the nutritional needs of students are enriched with the "five major categories" of foods: eggs, milk, meat, vegetables, fruits and rice, noodles and oils.
Fourth, the student nutrition improvement plan implements standardized management in accordance with the national "five supporting" policies and the new "Food Safety Law", focusing on promoting the implementation of the "Shaanxi Province School Canteen Food Safety Supervision and Management Interim Measures" , and implemented the management model of "four unifications, four disclosures, and five strengthenings" (i.e. unified bidding, unified procurement, unified distribution, and unified transportation). Public implementation of student numbers, public student nutrition recipes, public subsidy funds, and public reporting hotlines. Strengthening food Safety management, strengthening food procurement management, strengthening fund safety management, strengthening school canteen management), achieving the "double safety" of student nutrition, improving food quality, and fund management. So far, there has been no food safety accident and no violations of regulations or disciplines in the city. , achieving the goal of nutrition and safety, the student nutrition improvement plan has been steadily advanced and implemented smoothly.
3. Existing problems
1. The implementation of student nutrition improvement plans in counties and cities has a wide scope and involves a large number of students. It is a key task of poverty alleviation through education. At present, the main work of the student nutrition improvement plan is carried out by the work-study offices of the education departments of each county and city. However, the working institutions, staff and working funds cannot fully meet the requirements of the current poverty alleviation work. The people's governments of each county and city need to further strengthen manpower. , Strengthen financial security, and attach great importance to the implementation of this policy and livelihood project that benefits the people.
2. At present, almost the majority of employees in school cafeterias during the compulsory education stage are employed personnel. According to statistics, the city employs more than 3,200 people to prepare nutritious meals for students, and their salaries are all borne by school funds. There are no special funds. It is difficult to support the improvement of the training and labor remuneration of cooking personnel to fully meet the improvement of students' nutrition. However, some cities and counties in other places have allocated 1 yuan per day from the local finance department to students to ensure that students eat nutritious meals.
3. The conditions of some school canteens cannot meet the dining needs of students. There are problems such as small canteens and poor facilities. According to the Shaanxi Provincial School Canteen Standards, there are still large gaps and safety hazards. Some urban schools do not have canteens. It is difficult to promote the implementation of nutritious meals for students in urban schools, and special funds are needed to improve the dining conditions in school cafeterias.
4. The city has achieved full coverage of nutrition improvement for students in compulsory education. Except for Weinan urban area (national policy stipulates that urban students can be postponed or implemented based on financial resources), students in Pucheng, Fuping, and Huayin urban areas should Full implementation, but due to the large number of students in urban schools and lack of canteen conditions, greater financial resources are needed to support and ensure full coverage of the compulsory section.
IV. Future work ideas
In the work to improve student nutrition in the second half of the year, we will follow the "improving the level of standardized and refined management" emphasized by Liu Yandong, Vice Premier of the State Council, when he visited Ningxia in April. , increase supervision, evaluation and information disclosure, strictly adhere to the 'two safety' bottom lines of food and funds, accurately implement nutritious meal subsidies, and ensure students' 'safety on the tip of their tongues'" in the spirit of the instructions, seriously consider and study the problems existing in the student nutrition improvement plan , adopt effective measures and methods, strengthen management, promote implementation, and mainly do a good job in five aspects.
First, strengthen the "three" responsible entities of county-level governments, regulatory responsibilities of functional departments, and school implementation responsibilities, and promote the implementation of nutritious meals.
The second is to promote the "three meal supply mechanisms" with school canteens as the main meal, corporate catering as the supplement, and the extra meal mode as the second, to expand the scope of nutritious meals.
The third is to continue to implement the "four unification, four openness and five strengthening" management model, comprehensively carry out standardization, standardization and information management, and promote the improvement of student nutrition to a new level.
The fourth is to use the real-name information system, the nutritional meal bi-monthly report information system, the nutritional meal network platform and the "four" network platforms of Weinan Education Network to accurately implement student nutrition improvement work.
The fifth is to focus on learning and education, promote the improvement of students’ food safety awareness, focus on training and system, promote the improvement of students’ ability to work on nutritious meals, focus on management and implementation, promote the smooth implementation of student nutritious meals, and focus on poverty alleviation. To eradicate poverty, promote a balanced improvement in the nutrition of urban and rural students, and use the "four grasps and four promotions" measures to ensure that students eat nutritious and safe foods.
Part 2 Self-examination Report on the Implementation of the Student Nutrition Improvement Plan
In order to further promote the implementation of the nutrition improvement plan for rural compulsory education students in our county, fully play the role of student nutrition improvement and effectively ensure Our school has set up a self-inspection team to ensure the safety of meals provided by the nutrition improvement plan for rural compulsory education students. The self-inspection status of the self-inspection team is explained below.
1. Basic situation
Our school *** has six teaching classes with 130 students. There are 8 teaching staff.
2. Self-examination content
1. System implementation and data construction.
Whether our school strictly implements the principal responsibility system and establishes a dedicated safety work organization in accordance with the principle of "local management" to be responsible for the supervision of school food safety in the school district. The organizational structure is relatively complete, and a sound job responsibility system and accountability system have been established. All rules, regulations and emergency plans are standardized and complete, and they are standardized and posted on the wall. Earnestly implement the nutritional meal publicity system and publish information on nutritious meals on a regular basis. Carefully carry out student nutrition monitoring and evaluation work. Every job leaves a paper trail. All kinds of information are neatly bound and stored in special boxes and counters. At the beginning of the school year, extensive publicity and education work was carried out.
2. Food warehouse construction and management.
Our school’s nutritious meal warehouse is stored in a dedicated room. The size of the warehouse basically meets the standards. There are double windows at the front and rear of the storage warehouse, which has good ventilation performance. The roof of the warehouse has been suspended with boards, the walls have been painted with white cement, and the floor has been covered with floor leather. The internal facilities of the warehouse are arranged according to the unified arrangement of superiors, and are equipped with a wall-mounted air conditioner, which has been put into use. Install a wet and dry thermometer in the warehouse to ensure that the room temperature is below 25°C. Our school's nutritious meal warehouse does not have food storage racks due to limited conditions. Food is divided into storage buckets and nutritious meal foods can be stored off the ground in a standardized manner. The school requires nutritious meal practitioners to distribute food in accordance with the principle of first in, first out. Our school's nutritional meal warehouse can provide "five prevention" facilities such as rodent prevention, fly prevention, fire prevention, theft prevention, and vandal prevention. All facilities and equipment in the warehouse can operate and be used normally.
3. The professional quality of nutritious meal practitioners.
Our school can strictly implement the health management system and food safety management system for nutritious meal employees. Since our school is a village primary school, it has a shortage of staff and no full-time practitioners. Only part-time practitioners. Therefore, there are no health examination files and business training files. Employees do not have valid health examination certificates and food safety knowledge training certificates. Practitioners can master the basic knowledge of nutritious meals. Employees do not wear specific work clothes and work caps during working hours. Employees must pay attention to hygiene and avoid leaving long nails to ensure that nutritious meals can be distributed safely and hygienically.
4. Management of student nutrition between classes.
The delivery of nutritious meals for students in our school is arranged by the central school, and a dedicated person is responsible for following the vehicle to the school. Therefore, it can ensure the safe delivery of nutritious meals for students. The number of deliveries is once or twice a week. On Tuesdays and Thursdays of the third and fifth weeks, two days of goods are delivered each time. The delivery of nutritious meals for students is relatively scientific. After the nutritious meals are safely delivered to the school, our school employees will personally check, sign and store them in the warehouse, strictly perform the acceptance procedures, and obtain necessary product quality inspection reports. We refuse to sign for food with abnormal packaging and substandard quality. Our school is able to achieve dedicated management, dedicated storage, dedicated equipment, and clear identification. The storage conditions of nutrition recess meals basically meet hygienic standards. When distributing nutrition meals between classes, we will perform on-site signature and collection procedures. There are also full-time management personnel to guide students in scientific dining. Our school requires students to wash their hands and do a good job of cleaning before and after distributing nutritious meals every day.
Educate students not to leave meals, not to abandon meals, and to ensure that there are no safety hazards.
5. Management of lunch canteen meals.
Our school is a rural primary school. There is no canteen for students to eat in the school, so there are no safety risks.
6. Management and use of special funds.
Our school can ensure that special funds are used exclusively. A real-name sign-in system is implemented, and the class teacher will supervise students on-site to complete the sign-in procedures before distributing nutritious meals every day. Strictly guard against fraudulent withdrawal of funds. Grant funds are sufficient to provide food for students. Our school's nutritious meals are purchased through centralized bidding by the County Education Bureau. Our school has signed food raw material supply agreements with farmers, which reduces the cost of food raw material procurement. The school regularly discloses the distribution of nutritious meals and student signatures to parents and the public, and accepts public supervision.
Part 3 Self-examination Report on the Implementation of the Student Nutrition Improvement Plan
In order to understand the progress of school canteen construction in various places, urge all localities to standardize the implementation of canteen construction, speed up the pace of canteen construction, and improve student dining as soon as possible conditions and meet the requirements for the implementation of the nutrition improvement plan. According to the requirements of the National Student Nutrition Office's "Notice on Inspecting the Implementation of the Canteen Construction Project of the Rural Compulsory Education Students' Nutrition Improvement Plan" (National Student Nutrition Office Letter [20xx] No. 10), the decision was made To inspect the implementation of canteen construction projects across the province, the relevant matters are hereby notified as follows:
1. Scope of Inspection
Fund projects have been issued in 20xx-20xx and construction in 20xx-20xx Planning projects.
2. Inspection content
1. The arrangements for the construction of canteens in the national pilot areas and whether the canteen construction tasks in the national pilot areas can be completed in 20xx.
2. Local capital investment, check the internal supporting equipment and equipment in the canteen.
3. Whether provincial funds have been released to counties from 20xx to mid-20xx, and the progress of fund payment.
4. Is there any canteen funds that have been diverted to other construction projects? If so, explain the arrangements, reasons and decision-making process.
5. Project construction implementation status (including basic construction procedures, progress, quality status, on-site management status of projects under construction, etc.).
6. The establishment and operation of the supervision and inspection mechanism, as well as basic work such as information submission, project files, and signboard setting.
7. The work experience, innovative practices and typical cases of canteen construction in various cities and counties.
3. Inspection methods and work arrangements
Combination of self-inspection and key inspection. The self-examination work will be organized by each city (district), and each county or district will be fully completed by the end of August 20xx. Key inspections are divided into provincial key inspections and national key inspections. Provincial key inspections will be randomly scheduled starting in mid-August. The national key inspections are organized by the National Student Nutrition Office and are conducted selectively from August to October. Key inspections are carried out by random inspections in project counties, with 8-10 schools in each county being randomly inspected.
IV. Relevant Requirements
1. All cities (districts) are requested to attach great importance to the inspection work, compare the inspection content and relevant document requirements, carefully conduct self-examination, identify problems, and implement timely rectifications .
2. All cities (districts) are requested to make relevant preparations in advance according to the requirements of this notice and submit self-inspection reports before the end of August.
3. During the inspection period, in accordance with the central government’s strict "eight regulations" on economy, we should be simple and obedient, do not organize greetings and farewells for teachers and students, and do not provide receptions beyond the standard. The principle of being able to eat in the school canteen is to arrange to eat in the school canteen.
Part 4 Self-examination Report on the Implementation of the Student Nutrition Improvement Plan
In order to conscientiously implement the provincial and municipal "Rural Compulsory Education Student Nutrition Improvement Plan", enhance students' physical fitness, promote reasonable diet, and improve Students' nutritional status and continuous improvement of students' health level. According to the "Notice on Carrying out Self-examination of Nutritional Meal Funds" from the xxx Provincial Audit Office, our school has seriously carried out self-examination work. The implementation status of our school’s student nutrition improvement plan is now reported as follows:
1. Basic situation
Our school merged from xxx central primary school and xxx junior high school into a nine-year consistent school. When the school started in the spring of 20xx, we moved into the new campus.
In the spring of 20xx, our school had 407 students, including 300 in primary school and 107 in junior high school. There are 220 boarding students, 187 non-boarding students and 33 teachers.
In the autumn of 20xx, our school had 457 students, including 339 in primary school and 118 in junior high school. There are 297 boarding students, 160 non-boarding students and 33 teachers.
In the spring of 20xx, our school had 457 students, including 339 in primary school and 118 in junior high school. There are 291 boarding students, 166 non-boarding students and 34 teachers.
In the autumn of 20xx, our school had 360 students, including 242 in primary school and 118 in junior high school. There are 300 boarding students, 60 non-boarding students and 34 teachers.
2. Leadership attaches great importance and the organization is sound
Our school leaders attach great importance to the nutrition improvement plan.
At the beginning of the school year, the school carefully formulated the "Implementation Plan for the Nutrition Improvement Plan". In order to implement the student nutrition improvement plan, the school established a team with Principal Lu Zhibin as the team leader, Vice Principal in charge of logistics Chen Changgui as the deputy team leader, and the school committee A work leadership group with other members and the head teacher as members. At the same time, the student nutrition plan should be regarded as an important part of the school's work, and the management of the student nutrition improvement plan should be effectively done, and the safety supervision responsibilities of each link should be assigned to individuals to ensure the normal and orderly implementation of the nutrition improvement plan.
3. Complete system and implementation of responsibilities
In order to gradually institutionalize, standardize and scientific the management of student nutrition improvement plan, the school has formulated the "Canteen Safety Management System", " "Hygiene training system for employees", "Inbound and outbound management system", "Warehouse management system", "Processing management system", "Distribution system", "Food sample retention system", "Class teacher following meal system", "Health emergencies" "Reporting System", "Food Hygiene and Safety Management System", "Information Reporting System" and "School Food Poisoning Emergency Response Plan" and other management systems have improved the three types of accounts for nutritious meal sample retention, class teacher collection and student meals, and standardized nutrition. Meal operation, processing, distribution and consumption process.
Conduct self-examination every week on the implementation of the management system of the nutritious meal project, food hygiene supervision, and students' collection and use, and promptly rectify existing problems.
Part 5 Self-examination Report on the Implementation of the Student Nutrition Improvement Plan
In order to conscientiously implement the "Provincial Implementation Plan for the Nutrition Improvement Plan for Rural Compulsory Education Students" and the "Rural Compulsory Education Students Nutrition Improvement Plan" Implementation Plan", enhance students' physical fitness, promote reasonable meals, improve students' nutritional status, and continuously improve students' health levels. According to relevant requirements, the self-examination status of the implementation of our school's student nutrition improvement plan is now reported as follows:
1. Establish and improve the organizational structure and clarify the division of responsibilities
In order to fully implement the "Nutritional Improvement Plan for Rural Compulsory Education Students", the implementation method of the nutrition improvement plan has been formulated based on the actual situation of the school to ensure that it is organized and effective. Leader, carry out various tasks according to procedures, and specially set up a leading group for the "Rural Compulsory Education Students Nutrition Improvement Plan":
(1) Establish a leading group leader: Principal)
Deputy Team Leader: (Director of Education)
Nutrition Officer: (Director of General Affairs)
Members:
(2) Division of Work
1. The principal takes charge personally, the nutrition specialist takes specific responsibility, and the head teacher implements the plan.
2. Responsible supervision:
Responsibilities: Carry out follow-up inspections, supervise the entire process of nutritional meal implementation, coordinate and correct problems in a timely manner, and assist in investigating and handling violations of regulations and disciplines in the nutrition improvement plan .
3. Food quality supervision registration:
Responsibilities: Responsible for supervising and inspecting food hygiene, storage room hygiene, nutritious meal quality, etc., and solving problems in a timely manner. Strictly follow the hygiene regulations and food sample retention system to take samples on time. Each sample will be kept for 72 hours for inspection. Sample retention vessels must be cleaned and disinfected in a timely manner.
4. Food storage, preservation and distribution:
Responsibilities: Provide students with nutritious meals that meet stipulated requirements according to requirements, standards and on time.
5. Food reception and recycling: head teacher of each class.
Responsibilities: Responsible for the daily management of the class's "Student Nutritious Meal Project", responsible for the distribution of food, real-name registration of students and the number of meals, reporting on time, verification and signature by the nutrition specialist. Supervise students to use the quantity at the specified time and place, prevent students from abandoning, exchanging meals, and leaving meals. Resolutely recycle and destroy unfinished food one by one, and dispose of food waste in a timely manner.
6. Archives and information:
Responsibilities: Responsible for drafting relevant plans and systems and formulating related forms, timely collecting and reporting relevant information required by superiors, organizing various materials in a timely manner, Archive and save.
2. Take multiple measures to solidly advance the implementation of the work
1. Strengthen supervision. Establish a real-name student archives and implement dynamic management. The list of families of students receiving nutrition and the distribution of nutrition will be made public. The school has also established a supervision group composed of teachers, students and parent representatives to supervise the implementation of nutrition.
2. Improve the management system and implement the work responsibility system. In order to gradually institutionalize and standardize the nutrition management work of our school. Our school has formulated the "Food Inspection and Storage System", "Food Storage and Custody System", "Food Distribution and Eating System", "Food Safety Management System", "Food Safety Accident Emergency Plan", and "Student Real-name Information Management System" , "School Health Education System", "Student Nutrition Improvement Plan Work Management Regulations". At the same time, the job responsibilities of managers are formulated and work responsibility certificates are signed at all levels.
3. Do a good job in publicity and education. Publicity and education on nutrition and health must gain social understanding and support for nutritious meals.
Nutritious meals are a new thing. During the entire process of implementing the nutritious meal plan, the school has unremittingly carried out nutrition and health publicity and education, through issuing "a letter to parents of students", school meetings, theme class meetings and blackboard newspapers, etc. The form vigorously publicizes the importance and far-reaching influence of providing nutritious meals, making it a household name and deeply rooted in the hearts of the people.
4. Strengthen safety awareness and ensure food hygiene and safety. Maintaining good hygiene and safety to prevent food poisoning incidents is the minimum requirement for nutritious meals and the key to its continued normal development. Our school attaches great importance to food hygiene and safety. We have cooperated with the village health center to increase the intensity and density of school food hygiene and safety inspections. Based on the different characteristics of each season and the hygiene problems that are prone to occur, we promptly put forward targeted work requirements to further improve students' The safety of dining in schools improves the management level of school food safety, thereby ensuring the smooth implementation of the nutritious meal project.
5. Organize carefully and distribute nutritious meals in a timely manner. The school implements dedicated management and distribution. Carry out signing, storage, distribution, sample retention, information collection, and food trace materials.
6. Establish and improve the emergency plan for student food safety accidents, and no student food safety accidents occur.
3. Existing difficulties and problems
1. Meal supply management needs to be further strengthened, and the management system needs to be further improved.
2. The venue, equipment and facilities cannot meet the needs. The school does not have a cafeteria. Now students eat in the classroom. Hygiene is not up to standard and there are safety risks. 3. Funds are very tight. Due to the small number of students in our school, there is not much public funding per student, which can only maintain the daily operation of the school. The school cannot solve the problem of refrigerators, disinfection cabinets, sample storage cabinets and other equipment for food storage, and there are safety hazards in food storage.
IV. Next-step work plan
1. Enrich management capabilities, strengthen work supervision, and standardize meal service workflow.
2. Improve various rules and regulations for the implementation of the student nutritional meal improvement plan to ensure standardized management.
3. Strengthen personnel training, strengthen management, and better implement the nutritional meal improvement plan.