Food safety and self-inspection report 1

According to the Notice of xx on Special Supervision of Rural Food Safety Management issued, our town quickly organized and implemented it, attached great importance to it, carefully organized it, divided its responsibilities, defined the time limit, and carefully conducted self-examination in combination with the actual food safety work in our town. The relevant information is hereby notified as follows:

First, attach great importance to and strengthen leadership.

After receiving the notice, xx Town immediately organized the responsible comrades of the cadres above the community, the market supervision office, the veterinary station, the agricultural comprehensive service center and other departments to hold a special meeting to strengthen their ideological understanding and take effective measures to implement it quickly. In order to strengthen the leadership of rural food safety work and ensure the smooth development of all work, our town has set up a special working group to implement the responsibility of territorial management to all communities to ensure that the whole construction work is organized, planned and planned.

Two, extensive publicity, the establishment of archives.

Closely around the actual work, innovative ideas, multi-faceted, multi-angle food safety publicity. Take the countryside with the countryside, realize the overall development, and establish the corresponding working system and pollution source files. Review the establishment, training, appointment and award of the coordinator's file to ensure that the file materials are complete. In the early stage of each natural village, 2 fixed slogans were drawn in a prominent position in the village, 2 publicity banners were made, and 4 fixed publicity pages were hung; A total of 33 food safety knowledge publicity pages, gridded display boards 1 blocks and 20 warning light box slogans were set up, creating a good atmosphere for the whole society to care for and support food supervision.

Third, highlight key points and implement measures.

Convene relevant enterprises and units to hold seminars and training courses to raise awareness of food safety and make rural food safety work a conscious action. On the one hand, check the problems existing in the food production and operation of enterprises, on the other hand, explain the knowledge of food hygiene and safety to the production and operation personnel, and at the same time publicize and educate some personnel to continuously improve their awareness of food safety and hygiene. If the problems found can be rectified on the spot, they will be rectified on the spot, and if they cannot be rectified on the spot, they will be ordered to rectify within a time limit.

Although the preliminary work has been carried out in an all-round way, there are still problems to be solved, such as lack of food and product testing equipment, wide supervision of food enterprises and insufficient supervision personnel. In the next step, we will further clarify the responsibilities of food safety supervision of various departments, rationalize the supervision functions, improve the comprehensive coordination and law enforcement linkage mechanism, conscientiously sum up the experience of food safety work, and further find out the weak links in supervision work.

Food safety and self-inspection report II

In accordance with the spirit of the meeting, our park conducted a self-inspection on food hygiene in the park, and the self-inspection situation is now notified as follows.

There is a children's canteen in our park. There are 430 children dining in the park and 3 full-time staff in the canteen. Food procurement is concurrently held by the leaders of the park. The food processing site covers an area of 100 square meter, and children have meals in the classroom.

Our garden has made the following achievements in food hygiene:

First, learn food hygiene laws and regulations, strengthen food hygiene and safety awareness, so that every faculty member is aware of the importance of food hygiene and safety, and prevent problems before they happen.

Second, instill food hygiene knowledge into children in daily education and teaching, and cultivate children's good hygiene habits.

Third, establish and improve the rules and regulations of food hygiene, from food processing to children's meals.

Four, the documents are complete and valid, the children's canteen has a "health permit", and the employees have a "health certificate".

Five, food procurement strictly control the entrance, all the food that can be purchased at a fixed point shall be purchased at a fixed point, and the food that cannot be purchased at a fixed point shall be strictly and carefully checked and the source shall be asked. Don't buy spoiled food, wild mushrooms, green beans and other easily poisoned foods for children to eat.

Six, food storage and tableware disinfection tools, food processing tools are complete, tableware to achieve meal disinfection, classroom and kitchen floor regular cleaning and disinfection every day, food processors have to wash.

Seven, kitchen hygiene daily regular cleaning, at the same time keep clean at any time.

Eight, raw and cooked foods are classified and stored, leftovers after meals are not given to children, and unprocessed foods are not given to children.

Nine, in addition to the four pests work found at any time.

Kindergarten conducted an in-depth inspection of the sanitary situation of the canteen, completely eliminated the sanitary corner, and timely handled and updated all kinds of unsanitary hidden dangers and habits. Kitchen staff conscientiously study and strictly implement the provisions of the Food Hygiene Law and other documents, strengthen the management of food procurement, supply and processing, and ensure that the purchased food and raw materials are hygienic and safe, in line with national food hygiene requirements. Places where food and raw materials are stored shall be managed by special personnel, and indirect staff shall not approach them; Strictly implement the system of separating raw food from cooked food and processing, and strictly implement the system of preparing meals on the same day to prevent overnight meals from damaging children's health. Eliminate rats and cockroaches in kindergartens, remove all kinds of parasites and prevent all kinds of infectious diseases. Fly-killing drugs should be properly kept by special personnel and stored separately, and the system of drug use, cleaning and management should be strictly implemented.

Over the years, under the leadership and supervision of the health department and the education management department, our garden has processed children's food in strict accordance with the norms, guided children to eat food correctly, and strictly controlled the disinfection of tableware, drinking utensils, food processing places and children's dining places. There have been no incidents of children's food poisoning and epidemic of infectious diseases in the park, which should be maintained by our park.

We also have a special food warehouse, a special food processing workshop, and some food tools need to be added constantly. These problems are constantly improving. Under the guidance of the health department, I believe that our park will do better and better in food safety and hygiene in the future.

Food safety and self-inspection report 3

In a highly responsible attitude towards students, parents and the society, our central school conducted a detailed inspection of the food safety in the canteen of our central school in strict accordance with the requirements of the higher authorities on the food safety work in the canteen and the emergency notice requirements of the Fengqing County Education Bureau on the special inspection of the food safety work in the canteen. Now the canteen food safety self-inspection work report is as follows:

First, establish a leading body and strengthen the sense of responsibility.

In order to strengthen the collective dining safety and food hygiene of students in our central school, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. Our central school has set up a food hygiene and safety leading group: the principal is the leader, the general affairs director is in charge, and the study leader is responsible for the division of labor and implementation at different levels. The leading group will regularly and irregularly inspect the food hygiene and safety in the school canteen, and make timely rectification when problems are found.

Second, the self-examination situation

(1) The school establishes a responsibility system for food safety in canteens with the principal as the first responsible person, and the leaders of each school are full-time and part-time food safety administrators.

(two) to establish and improve the canteen food safety management system.

1. Dining in the school canteen: 934 students and 42 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, formulates and improves various rules and regulations for canteen management, hangs them in dining places in canteens, and complies with them as required.

2. In case of violation of the school rules and regulations, the canteen administrator should cooperate with the General Affairs Office and the school to find out the responsibility, and deal with the person directly responsible in strict accordance with the school rules and regulations, thus aggravating the management responsibility of the General Affairs Office. In case of a major safety accident, it shall be handed over to judicial organs for handling.

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

4. Strictly implement the school management system. The administrator should establish and improve the daily report of income and expenditure and the subsidiary ledger of procurement expenditure, and report the subsidiary ledger of income and expenditure of the current month to the school food Committee once a month.

(3) All certificates are complete and valid. All canteens in the school should handle catering service licenses and health training certificates for employees according to regulations. Certificates are complete and valid, and canteen employees should wear all kinds of clothes and hats as required.

(four) there is no illegal purchase, processing and eating of all kinds of prohibited food in the school canteen. The school canteen does not process cold meat and cold dishes; Do not process potatoes, wild mushrooms, wild vegetables and so on. Sprouting from beans (mung beans) to green; Do not buy, store or use nitrite; Don't process and eat thin and cold meals overnight.

(five) school canteens should conscientiously implement the food sample retention system, the number of samples to meet the prescribed standards, the time reached 48 hours.

(6) The environmental sanitation, processing operation, raw material storage, canteen utensils and equipment, food containers and packaging materials, sanitary facilities, tableware, food utensils and containers for direct consumption of food in school canteens meet the requirements.

(7) The school canteen shall strictly implement the systems of incoming goods inspection, licensing and ticketing, and warehousing registration, and the relevant ledgers shall be sound. Edible oil, rice, flour, spices and other bulk foods are purchased through bidding.

(eight) at the beginning of each semester, the school canteen is required to conduct food safety management training for canteen managers and employees, and conduct food safety publicity and education for students every month.

Third, the existing problems

1. Some problems were also found in 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 can't explain the questions of faculty and students clearly, which is easy to cause misunderstanding.

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

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

Fourth, the rectification measures

1. Establish a responsibility supervision mechanism, constantly improve and update various management systems, so as to achieve: the system is on the wall, the responsibility lies with people, and it is put in place. Often hold canteen staff meetings, organize and learn food hygiene and safety knowledge, enhance safety awareness and improve management level.

2. Further standardize internal management. Make the overall work of the school canteen systematic and standardized. Personnel, procurement, warehousing, processing, sales and other management links have been implemented in detail.

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 broadcasts, blackboard newspapers, etc. to educate students on food hygiene, and educate them to do three things when buying food: first, look at the color of food, second, smell the smell of food, and third, see the date of production and shelf life clearly; One is not to drink raw water, the other is not to buy expired food, and the third is not to 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.

Fifth, overcome the shortcomings and move on to the next step.

According to the inspection standards, we found that although we have made 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 constantly improve management measures, so that the food safety work in school canteens will reach a new level.

Food safety and self-inspection report 4

According to the spirit of documentNo. [20xx] 127 of the Municipal Education Bureau, in order to do a good job in the food hygiene and safety of school canteens in our town, the central school made careful arrangements, conducted a comprehensive inspection of all school canteens in the town, rectified the problems found in time, further improved the health and safety system of canteens, and achieved good results.

First, set up a leading body and clarify responsibilities.

In order to strengthen the management of students' collective dining and food hygiene and safety, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. The central school set up a canteen food hygiene and safety inspection team: leader: Dong, deputy leader: Chen Yongyi, members:, Pan Yaozhong, Zhang Hui,, Zhou Jun, Geng, and Chen Qifu.

Second, check the situation.

On 20xx 1 65438+1October1,the school held a special meeting on the health and safety of canteens, made specific arrangements for the self-inspection of canteens, and established a leading group on the health and safety of canteens in schools. Truly achieve leadership package, clear requirements, responsibility to people, responsibility to people. 1 1.0 1.03 led by the principal of the central school, with the active participation and cooperation of the principal and canteen management personnel, a comprehensive inspection was carried out on the canteens and canteens of all schools, especially in the aspects of food hygiene, personal hygiene of catering personnel, drinking water hygiene, environmental sanitation, infectious disease prevention and management, and electricity safety in canteens. Timely rectification after investigation, formulate detailed rectification measures, further improve various rules and regulations, solve existing problems in time, report temporary difficulties to superiors in time, and take effective measures to eliminate hidden dangers. The Central School organized relevant personnel to review and rectify on June 7th 165438. The development of self-inspection further clarified the responsibilities of relevant personnel, raised awareness, and further enhanced the legal awareness and responsibility awareness of canteen managers and canteen staff.

Third, take measures.

1, improve the sanitary facilities in the canteen. The school invested funds and purchased a number of canteen facilities and equipment, which further improved the sanitary facilities of the canteen. At present, the canteen has complete functions, complete facilities such as fly prevention, dust prevention and rat prevention, and the layout of each processing zone is reasonable, and the surrounding environment is clean and beautiful.

2. Further standardize management. First, improve the organization. At the beginning of the semester, the central school set up a leading group for food hygiene management, and identified a staff member of the central school as a full-time administrator, who was responsible for the supervision, management and inspection of the canteens of all schools. The leading group for food hygiene management regularly and irregularly conducts hygiene inspection on the canteen, and promptly urges rectification when problems are found. The second is to standardize management. The canteen management system was further improved. Each school has formulated the Detailed Rules for the Management of School Canteen Service, and revised and improved the Measures for the Assessment and Management of School Canteen, so as to institutionalize and standardize the overall work of the canteen. Personnel, transfer-in, equipment, procurement, warehousing, processing, sales and other management links have been refined and implemented.

3. The management of grain procurement, storage and processing was further strengthened. All schools purchase food in strict accordance with the requirements of the Food Hygiene Law, and all uniformly purchased foods (including rice, flour, meat, edible oil, variety seasoning, diesel oil, etc.). ) have passed strict inspection and inspection, and obtained certificates according to state regulations. For vegetables and poultry purchased by various schools, the way of contracted fixed-point supply shall be implemented, and supply quality guarantee letters shall be signed with fixed stalls and vegetable farmers in the market to ensure food hygiene and safety and preferential prices. Food is stored in strict accordance with the principles of classification, shelving, zoning and leaving the ground. The processing procedure is reasonable, raw and cooked ingredients are separated, and the cleaning and disinfection system is strictly implemented.

4. Strengthen the canteen license management. The canteen staff of each school should have a physical examination every year, and they should be trained in health knowledge every year, and everyone is required to apply for two certificates.

5, production site layout, functional zoning, production process conform to the hygiene requirements, complete sanitary facilities. It is better to have smoke and dust removal facilities in the cooking room. The functional partition is reasonable, and the roughing room, cooking room, catering room, cooked food room and decontamination room are set up independently. The preparation room for cooked food or directly imported food is provided with a pre-entry room. There are hand washing and disinfection facilities, the workplace is clean and the measures are perfect.

6, strengthen the safety inspection of all kinds of equipment. At present, all kinds of cooking machinery, electrical equipment, fire-fighting equipment, circuits, switch sockets and warehouses attached to school canteens are in good safety condition, with standardized management and clear operation procedures. The central school conducts a thorough investigation on the canteen safety once a month, checks the canteen safety in combination with the usual inspection, and promptly urges the problem to be rectified to ensure the food safety of teachers and students in the town.

Fourth, the existing problems

1, individual school canteen management system is not in place. The purchase acceptance record is incomplete and the supplier information is not updated in time.

2. The overall quality of canteen cooks needs to be improved, and the sense of responsibility and food safety needs to be enhanced.

Verb (abbreviation of verb) rectification measures

Establish a responsibility supervision mechanism, constantly improve and update various management systems, so as to achieve: the system is on the wall, the responsibility lies with people, and it is put in place. Hold regular meetings of cooking managers and logistics managers, often learn food hygiene and safety knowledge, enhance safety awareness and improve management level.

After a series of positive and effective work, the food hygiene situation in schools has been continuously improved. In the future, we will further improve our understanding of the important position of school food, drinking water and food hygiene in school education. Conscientiously implement the spirit of the school safety education conference of the Municipal Education Bureau, strengthen the management of school food hygiene in accordance with the requirements of the Food Hygiene Law, the School Hygiene Regulations and the School Canteen Management Regulations, further grasp and implement school safety education, optimize the school education environment, and make new contributions to the healthy development of education in our town.

Food safety and self-inspection report 5

According to the notification requirements of the post-management center of xx Education Bureau, in order to effectively ensure the food safety of teachers and students, our school recently carried out the self-inspection of school food safety in accordance with the requirements of relevant documents.

First, check the food and beverage recipes.

Check whether this week's recipes contain foods and raw materials that are strictly prohibited from purchasing:

1 .green beans 2. All kinds of beans 3. Fresh daylily 4. Bitter almond, bamboo shoots and their products, cassava and cassava products 5. Wild mushrooms 6. Bitter gourd 7. Leek 8. Puffer 9. Poisonous mushrooms.

Check this week's recipes for homemade soybean milk, cold meat, pickles, and directly imported lettuce (side dishes are not allowed). After investigation, there is no such food in this week's diet.

Second, the catering self-examination

Check the food samples sent to the school every day, check whether the food is consistent with the recipe, and whether there are various prohibited foods and raw materials in the food. As of the date of submitting the self-inspection report, no problems were found.

Third, communicate with catering enterprises and convey the notification requirements of the later management center of the bureau.

After receiving the notice from the postal management center, immediately contact the catering enterprises, convey the notice requirements of the postal management center, and ask the catering enterprises to do the following three things.

(1) Foods and raw materials prohibited from purchasing:

1. Germinated green potato 2. Green beans 3. All kinds of beans 4. Fresh daylily 5. Bitter almond, bamboo shoots and their products, cassava and cassava products 6. Bulk edible oil. Wild mushrooms. Bitter gourd 9. Leek 10. Pufferfish 165438+

(two) it is forbidden to process soybean milk, cold meat and cold salad and pickles, and it is not allowed to provide lettuce food directly imported (side dishes are not allowed).

(3) It is forbidden to use rotten food and raw materials.

Fourth, do a good job in the inspection of catering enterprises

Contact catering enterprises recently and conduct on-site inspection in catering enterprises to check whether catering foods and raw materials meet relevant requirements and whether prohibited foods and raw materials are used.