In the case of unknown things, we must investigate the situation clearly, study the obtained materials in detail, and finally form an investigation report. In order to make you no longer have a headache for writing the investigation report, the following is the investigation report on the management of the unit canteen that I compiled for you. Welcome everyone to refer to it, I hope it will help you.
Investigation report on the management of unit canteens 1 In recent years, food safety has been paid more and more attention by the party, government and all walks of life, especially the food safety work in schools. The education department has introduced a number of measures to increase the transformation and investment in school canteens. The city's food and drug supervision system has always regarded school food safety supervision as the top priority of food safety supervision, and it is necessary to carry out more than two special inspections on schools every year. And by promoting the "Bright Kitchen" project, campus food safety liability insurance, establishing a quick inspection room, signing a target responsibility letter and other measures, the software and hardware conditions of school canteens have been greatly improved, the dining conditions of students have been significantly improved, and the achievements in food safety in canteens are obvious to all.
Since the beginning of this year, the US Food and Drug Administration has organized relevant personnel to conduct a special investigation on school canteens in the city through on-the-spot inspection, random inquiry and listening to reports. The survey is analyzed as follows.
I. Basic information
There are 836 school canteens of all levels and types in the city, including 326 kindergartens, 466 compulsory education canteens, 4/kloc-0 canteens in high schools and 3 canteens in colleges and universities, with 387,945 students and about 280,000 diners.
Second, the school canteen risk analysis
(1) The infrastructure is not perfect. First, the hardware investment in the school canteen is insufficient. The infrastructure construction of canteens in primary and secondary schools and large private schools in the central city is relatively complete, but the conditions of canteens in private kindergartens in rural schools are generally simple, the kitchen area is small, the houses are dilapidated, and facilities such as smoke exhaust, exhaust and drainage and "three defenses" facilities such as rat prevention, fly prevention and dust prevention are not in place. Second, the layout of the canteen is unreasonable. Some school canteens are not designed according to the standard, and the layout has not been audited by relevant functional departments, resulting in unreasonable layout and imperfect functional support. Third, the equipment is generally backward. Some school canteens are not equipped with basic tableware disinfection equipment, and even if they are equipped with simple disinfection cabinets, they are basically not used for inspection. Some schools don't even buy sample storage cabinets, and the process is unreasonable. Raw and cooked mixed, regardless of hot and cold, there is a great food safety hazard.
(2) The implementation of the main responsibility is not in place. Some schools have a weak sense of main responsibility and pay insufficient attention to food safety. The food safety knowledge training of canteen employees is a mere formality, and even pre-job training is not carried out. Some canteen employees know nothing about food safety knowledge when sampling, and their awareness of food safety needs to be improved urgently. There are also some employees who are highly mobile and did not take part in the health examination before taking up their posts, and there is a phenomenon that they get on the bus first and then make up the tickets. Some schools still operate without a license, some school canteens are contracted out, and some even subcontract them layer by layer, which has many disadvantages and increases food safety risks.
(3) The school management mechanism is not perfect. The management system of school canteens is not perfect, and some even have not established relevant systems. Although some systems have been established, they have not been well implemented according to the regulations. The specific performance is that the purchasing ledger is not perfect, and it is impossible to register the purchased food and raw materials in a timely and comprehensive manner; Food sample retention work is also not standardized; Disinfection of tableware used by students in the canteen is not fully implemented in accordance with the provisions of "one cleaning, two washing, three disinfection and four cleaning". These situations show that there are still loopholes in the management of school canteens and many food safety hazards.
(4) The grass-roots supervision ability is limited. First, the regulatory power is insufficient. At present, although there are food and drug supervision stations in towns, streets or districts, there is a serious shortage of supervisors, and the supervision power does not match the requirements of the number and frequency of supervised objects, which may lead to the risk of being held accountable for poor supervision. Second, the regulatory capacity is insufficient. Some supervisors are particularly inadequate in mastering food safety knowledge, laws and regulations, and their inspection efforts are not high. They have a vague understanding of what and how food safety supervision should be supervised. They are in a passive state of supervision, and supervision is formal.
Three. Measures and suggestions
(1) Attach great importance to and improve infrastructure construction. The government and relevant departments should fully understand the importance and urgency of food safety in school canteens, take the construction of school canteens as the most basic and priority infrastructure construction project, increase investment, make necessary investment in the infrastructure construction, large-scale equipment purchase and maintenance of student canteens, and fully implement the "bright kitchen" project. At the same time, carry out the action of "revitalizing A and destroying C" in school canteens, transform old canteens in a planned and step-by-step manner, realize "three modernizations" (porcelain, tempering and lighting) as soon as possible, and improve the hardware level of school canteens. When building, rebuilding or expanding school canteens, take the initiative to communicate with the food and drug supervision and management departments to ensure that the canteens are fully functional, with reasonable layout and perfect facilities, and fundamentally change the unreasonable layout of school canteens.
(2) Strengthen management and implement the main responsibility of the school. First, urge schools to take the main responsibility, carry out self-inspection and evaluation of food safety in school canteens, establish a self-inspection system in accordance with the requirements of the new Food Safety Law, and regularly inspect and evaluate the food safety situation in schools. The second is to strengthen the internal management of canteens, strictly control the procurement of food and raw materials, strengthen the control of food processing, establish a strict food sample retention system, strictly implement the cleaning and disinfection system, and strengthen the health management of employees in school canteens. Third, the education and sports departments should strengthen the administrative responsibility of food safety in school canteens, strengthen the responsibility and target assessment of food safety in school canteens, and effectively put an end to unlicensed operation and outsourcing of school canteens in the compulsory education stage.
(3) Strengthen training and raise awareness of food safety. First, strengthen the publicity of food safety knowledge, take the "National Food Safety Publicity Month" as an opportunity, vigorously carry out the activities of "entering the campus" of food safety knowledge, and improve the food safety awareness of schools and students. The second is to strengthen the training of school leaders and food safety administrators, establish supervision, sampling and publicity systems in accordance with the new Food Safety Law, and promote the implementation of food safety responsibilities and systems at different levels. The third is to strengthen skills training, fully implement the "four responsibilities and two responsibilities", constantly improve the emergency system and working mechanism, enhance the team's ability, and make accurate judgments, strong organization, rapid response and efficient disposal in the face of sudden major food safety incidents, and minimize losses.
(D) Enrich the strength and improve the law enforcement level of catering. The first is to increase investment. It is necessary to increase financial investment in catering safety and solve problems such as law enforcement vehicles, rapid detection equipment, evidence collection tools and information equipment. The second is to improve the team, fully equipped with strong supervision and law enforcement personnel, especially to quickly add young people with good professional quality and strong sense of responsibility to the law enforcement team to provide a strong backing for ensuring the safety of school catering. The third is to strengthen the training of supervisors. According to the Outline of Food Safety Publicity and Education in the State Council and the relevant requirements of provinces and cities, the supervisors are trained in laws, regulations and professional knowledge in a planned way to effectively improve their professional level.
Investigation Report on Management of Unit Canteen 2 I. Investigation Process
As the saying goes, the king takes the people as the sky and the people take food as the sky. As a leading independent lubricant enterprise in China, our company has thousands of employees, and its products and services enjoy a high reputation in the market. Although the function of canteen in the company seems small, it is closely related to employees' mood and working attitude, and even related to whether our company can provide better products for customers and successfully achieve business goals. This research report deeply combs the management mode and existing problems of our canteen, and puts forward practical rectification measures to help our canteen improve its operation efficiency and let employees enjoy more delicious, healthy and cheap working meals, which has important practical significance.
In the course of this investigation, I collected specific information about canteen operation through long-term investigation of canteen headquarters, regular consultation with external suppliers and summary analysis of our financial statements, and put forward specific improvement suggestions in combination with my work practice.
Second, the basic situation of canteen operation
Our canteen mainly serves the internal staff, but also provides customers with meals for the audit department, purchasing department, general manager's office, channel department and other company departments, which can basically meet our internal catering needs. 20xx65438+10-June, the total income of our canteen was 496,307.8 yuan, the total expenditure was 484,625.5 yuan, the profit was 1 1628.3 yuan, the gross profit margin was 2.4%, and the monthly profit and loss rate was less than 1000 yuan.
At present, our company has established a relatively complete canteen management system, material procurement system, inventory system and cash receipt and payment management system, and the procedures for recording, checking and approving payment of material procurement are relatively sound, except for some details, and the overall implementation of the system is better. As for the most important procurement link of canteen operation, it mainly includes four modes: small-scale procurement of seasonings, fixed-point procurement of staple foods, equipment agreement procurement and random procurement of fresh vegetables, which are relatively reasonable.
Three. Problems in canteen management
Although the canteen management system of our company has been well implemented in general, there are still some problems that cannot be ignored in details, including lax supplier qualification examination, lack of acceptance procedures for ingredients, relatively single canteen dishes, serious shoddy phenomenon, and lack of consumption statistics standards.
1. The supplier qualification examination is not strict.
During the investigation, I found that the purchasing staff in the canteen did not strictly examine the qualifications of suppliers, and some condiments and frozen products lacked effective safety qualification reports, even "three no products" without production date, production place and production hygiene license. For example, the "Tengfei sesame oil" bought in the canteen now proved to be a product blended with sesame oil essence through investigation and evidence collection. Not only is the flavor and taste relatively lacking, but excessive chemical additives in it are more likely to cause damage to employees' health, which poses serious food safety hazards. Other ingredients are being further examined, and it is more likely to find more supplier problems.
2. Lack of food inspection procedures
Through the analysis of the purchasing process of ingredients, I found that our canteen lacked the implementation of the acceptance of ingredients. According to the relevant management regulations of the company's canteen, the supplier, the purchaser and the canteen should each send a representative when accepting the ingredients, and the three parties should communicate and negotiate reasonably to jointly accept the ingredients. However, in practice, buyers who shoulder important responsibilities basically do not participate in the food acceptance process, but are unilaterally signed and confirmed by the canteen. The purchaser decides the supplier and quantity of the canteen, and has a high voice, which has a strong binding effect on the supplier. Therefore, even if the canteen finds that there are problems in the quality and quantity of ingredients during acceptance, it can't take corresponding punishment measures for suppliers, and it is difficult to effectively control the quality of ingredients.
3. The dishes in the canteen are relatively simple.
The problem of relatively single dishes in our canteen is more serious, which is manifested in the fact that the dishes are unchanged for a long time, and the chefs in the canteen lack the motivation to innovate dishes, which leads to the serious monotony of employees' recipes. Even if there are fresh fruits and vegetables with lower price and better flavor in the market, the canteen is not willing to dynamically adjust the menu according to the season, but prefers to choose "frozen vegetables and frozen meat" which are common all year round. Undoubtedly, it is difficult for a single dish to meet the diverse catering needs of our employees, which makes eating in the canteen a hasty move to cope with the stomach, which greatly damages the work pleasure of our employees and reduces their production efficiency.
4. The phenomenon of shoddy is serious.
From the company's point of view, the ideal operating state of the canteen is not to lose money, but also to provide high-quality catering services for employees as much as possible, which brings great cost pressure to the purchasing department. During the investigation, it was found that in order to control the cost, the procurement staff of our company suppressed the supplier's quotation too seriously, which objectively reduced the procurement cost of the canteen, but also "forced" the supplier to shoddy the ingredients. Usually, inferior ingredients have a high proportion of mildew, poor taste and flavor, and are more likely to cause mass food poisoning incidents due to excessive bacteria and additives.
5. Lack of consumption statistics standards
At present, our canteen has not yet established a sound statistical system for food consumption, and there is no exact standard and basis for the procurement of all kinds of food, which is more based on the working experience of procurement personnel. However, the manpower is sometimes poor, and it is inevitable that there will be omissions in purchasing only by employees' work experience. In the canteen, there are often cases where some ingredients are accumulated for a long time, which leads to decay and deterioration, or some ingredients are consumed too quickly and need urgent replenishment. This is obviously not conducive to the procurement cost control of our canteen and the improvement of the service quality of the canteen.
Fourth, the management and operation of the canteen to improve the strategy
In view of the problems found in the management of our canteen in the investigation, I envisage the following ways to improve it:
1. Develop uniform procurement standards.
In order to solve the problem of lax supplier qualification examination in our company's canteen procurement, we can solve it by formulating unified procurement standards. Specifically, for different packaging, such as vacuum, bags, bulk and different types of food, such as staple food, meat, vegetables, condiments and so on. The canteen manager should speed up the definition of the corresponding procurement standards, compile them into a book and print them out for the procurement staff to implement. So as to purchase high-quality ingredients that meet the inspection and quarantine standards of agricultural products, production date, production site and complete production hygiene license.
2. Strengthen the implementation of management system.
It is necessary to strengthen the implementation of our canteen management system and increase the additional link of purchasing personnel's on-site signature. The supplier sends the ingredients to the canteen, and after the canteen representative and the purchasing person in charge have finished the inspection, both parties can jointly sign the acceptance record. In order to prevent the buyer from signing again afterwards, it is necessary to take photos of the acceptance link for the later canteen supervision and management team to check.
3. Improve the evaluation and incentive system.
The main reason for the relatively single dishes in the canteen is the lack of effective evaluation and incentive means, and the lack of motivation for innovation and change in the canteen. I imagine that the change rate of dishes and employee satisfaction can be regarded as the key indicators of canteen performance evaluation, and linked with the salary and bonus of canteen staff, so as to effectively drive canteen staff to actively develop new dishes, solve the problem of too single menu and better serve our employees.
4. Set the purchase price threshold
It is undoubtedly unreasonable to excessively depress the price of ingredients when purchasing canteens. It is necessary to set a reasonable purchase price threshold and seek a balance between the purchase price and the quality of ingredients. Buyers need to comprehensively calculate the reasonable purchase price range according to the quotation of the farmer's website, the reference price of the farmer's market and the supplier's quotation, and "bargain" with reference to this range. The finance department of our company should also list the slight loss of the canteen as an acceptable range, so as not to put too much pressure on the procurement cost of the canteen.
5. Establish and improve statistical means.
The lack of statistical standards for food consumption makes some food raw materials overstock or even deteriorate. Therefore, it is absolutely necessary to establish and improve statistical means. The financial staff in the canteen can regularly collect the relevant data such as the purchase quantity, consumption, inventory and loss of food, and calculate the optimal purchase batch and quantity of food by using the statistical means such as the optimal order model and the law of large numbers, so as to guide the procurement practice of the canteen and reduce the procurement cost.
Investigation report on the management of unit canteen 3. The school canteen is a gathering place for students to eat. The sanitary condition of canteen and its food is directly related to students' physical and mental health, life safety and social stability. In recent years, governments at all levels and administrative departments of health and education in our district have made great efforts in the construction of school canteens and the hygiene and safety of canteens, and achieved certain results, which ensured the quality of life of students to a certain extent and effectively prevented the occurrence of accidents such as food poisoning among students. However, due to poor basic conditions, insufficient capital investment and unsatisfactory management system, there are still some health and safety hazards in school canteens. Recently, representatives of Baofeng Town People's Congress conducted an investigation on the current situation of running canteens in schools. The survey results are reported as follows:
There is a problem:
First, there is a phenomenon of "two lightness" in schools. Due to the lack of ideological understanding, there are some problems in the management of school canteens, such as ignoring health management and infrastructure investment. The specific manifestations are: some school canteens are small in scale, unreasonable in functional layout, lack of rooms, simple in facilities, indistinguishable from raw and cooked, and seriously cross-polluted, which makes it difficult to ensure food hygiene and safety.
Second, the awareness of health law is weak. There are many food supervision points, but supervision is not in place. The school canteen illegally engages in food business activities without obtaining a valid health license, and the employees have not obtained a health certificate.
Third, the location is unreasonable and the functions are not partitioned. The location, design and function of newly built, expanded and rebuilt canteens are not reasonable, which leads to some newly built canteens not meeting the hygiene requirements.
Fourth, food procurement is not strictly controlled. When purchasing bulk food, they did not ask the production enterprises or wholesalers for inspection certificates and other relevant documents, did not establish food purchase and sale accounts according to regulations, did not sign safety responsibility agreements with food suppliers, and some purchased foods and raw materials that did not meet hygiene requirements or standards, such as "three noes" products.
Fifth, there is no unified inspection equipment and measures in school canteens. When in doubt, it is impossible to conduct on-site inspection nearby, and it is difficult to effectively guarantee food safety.
Sixth, lack of professional knowledge, lack of good hygiene habits, lack of nutrition. Students are in the stage of growth and development, and their nutritional needs are high. The quality of canteen staff plays a key role in children's diet health. However, judging from the staff structure of school canteens, the staff are generally 50-60 years old, mostly from rural areas, with a low level of education. They have not received formal technical training and basic knowledge training before taking up their posts, and they know little about the nutritional collocation of dishes. At the same time, there are problems such as poor personal hygiene habits and irregular operation.
Seventh, the management of temporary workers' labor relations in school canteens is not standardized, leaving hidden dangers. The employees in the school canteen are basically temporary workers, and the short-term contract management is implemented, and the salary is relatively low. It is common for them not to pay five insurances and one gold according to the labor law, and because of economic interests and their own needs, they are highly mobile. Because of its temporality and long time, problems such as asking for severance pay will follow.
Eighth, financial subsidies for meals are suspected of "black-box operation". Students' "nutritious meals" and "poor meals" have project funds subsidized by higher authorities and funds subsidized by the same level. If there is a project fund, it must be audited, open and fair, and accept social supervision. Some school canteens lack an effective supervision mechanism, the accounts are not standardized, the income and expenditure are not open, and the financial management is chaotic. It is inevitable that there will be suspicion of "black-box operation".
Nine is the problem of unclear responsibility. Schools are places where students enrich their inner qualities and improve their quality. Education is a public welfare undertaking, and the responsibility of schools is to teach and educate people, not to make profits. Therefore, all profit-making activities should be carried out during college dropout. Running canteens and shops are social services and should not be undertaken by schools, but should be purchased. However, the reality is that some profit-oriented restaurants and shops (supermarkets) are opened in schools, and even some schools prohibit students from buying outside the school in the name of closed management, safety and hygiene, forming a virtual monopoly.
Ten, environmental pollution is inevitable. Because the school canteen is very close to the classroom, cooking begins at about 1 1 in the morning, and the oil smoke has an impact on students' study; The garbage in the canteen is also difficult to deal with. Without centralized and unified treatment, it is difficult to ensure that the environment is not polluted.
To sum up, it is the lack of health and safety awareness, the weak concept of health legal system and the limited health management measures. To this end, we suggest:
First, public bidding for school student meals. Unify the purchase of services from the society, gather regulatory advantages, and ensure food safety. Set up a leading group for the supervision of student meals, which is attended by the Education Commission, the National Development and Reform Commission, the Health Planning Commission, the Industrial and Commercial Bureau and the Food and Drug Administration, and is responsible for the unified organization, leadership, approval and inspection of school students' meals. When necessary, introduce qualified social catering enterprises to participate in the operation. Catering enterprises to enter the school student dining business to implement public bidding. Accept social supervision. It can solve many problems that appear at present.
The second is to facilitate the supervision of food from both the source and the product. If we provide services for enterprises that introduce student meals, the Food and Drug Administration can avoid the harm of food safety as long as it supervises the activities of enterprises. Quality optimization will adopt internet plus, enterprises and farmers: the vegetables and food provided by farmers in the fields and on the dining table will be recorded one by one. Through the supply of enterprise orders, we can solve the problems of agricultural park construction orders and farmers' income in drinking water source protection areas at the same time
Thirdly, the enterprise management of students' dining can solve many problems brought by running canteens in schools at present. There is a certain supplement to the school education funds (the income obtained after bidding). It can generate certain tax revenue for the government. At the same time, it can reduce environmental pollution, prevent food safety from being accused, and more importantly, prevent corruption.
;