Summary of the self-inspection report of the school canteen 1 Time flies, and 20xx years will soon pass. Looking back on the canteen management in our school over the past year, with the care and support of the superior leaders, the canteen work has made great progress, which is summarized as follows.
First, the basic situation.
Our school has three canteens, a student canteen, a teacher canteen and a kindergarten canteen. A total of four temporary chefs were recruited, including one kindergarten canteen, one staff canteen, two student canteens and one full-time student canteen. Every day, there are boarders 152, student canteens 160, staff canteens/20 and kindergarten canteens 128.
Second, the current situation of canteen management.
1. At the beginning of the year, the general office formulated various management systems, such as management responsibilities, canteen staff responsibilities, sanitation and disinfection systems, food procurement and storage systems, etc. , respectively, reported to the school committee and the school union for approval, and then posted on the walls of the canteen and storage room respectively. Elect two canteen managers to manage the daily affairs of the canteen, one is responsible for the management of the student canteen and the staff canteen, and the other is responsible for the management of the kindergarten canteen. The general affairs office will go to various canteens and tea rooms to check the work more than twice a week. If problems are found, the relevant personnel will be held accountable and improved in time.
2. The manager's responsibility.
The administrator of the student canteen is responsible for collecting students' rice, sending rice and vegetables to the student canteen and the teacher canteen, registering in and out of the ledger, and supervising the work of canteen operators. Go to Huitong with the school administrator every Sunday, buy vegetables, utensils and other foods in the third canteen, and take charge of food storage, check the hygiene of the canteen, and buy firewood in the third canteen.
Kindergarten canteen management personnel are responsible for the custody of meals, vegetables, vegetables, canteen hygiene, registration of the number of people eating.
3. Procurement and storage of raw materials.
Every Sunday, four administrators and student canteen administrators take turns to the county seat to purchase raw materials such as vegetables, meat, oil and seasonings, witness each other, supervise the quality, and try their best to purchase fresh and high-quality raw materials in line with the principle of breaking even and not earning. Back to school, all kinds of raw materials are classified and kept, and the raw materials in each canteen are separated, so remember the warehousing account. While purchasing raw materials, do a good job in obtaining licenses, especially oil food and meat food. Store food separately, away from the ground and walls. Meat and perishable foods must be stored in the refrigerator or freezer.
4. The canteen staff are required to hold a health certificate, have a high level of cooking, dress neatly, pay attention to hygiene, always keep the operation room clean and tidy, be friendly to students, have a sense of serving teachers and students, have a hard-working dedication, and have the excellent quality of diligence and thrift.
5. Listen to the inspection opinions of the county CDC and SFDA leaders, and implement and improve them as much as possible. After the beginning of each semester and the end of the long holiday, the tableware and utensils in the canteen are disinfected and the canteen facilities are cleaned. Regular inspection and maintenance of rat and fly prevention facilities. Timely and properly dispose of canteen garbage.
6. Listen to the feedback from teachers, students and parents on the canteen work. The General Affairs Department regularly organizes canteen managers and staff, trade union representatives and student representatives to hold food quality hearings, sum up experiences and lessons in time, improve management and improve work and service attitudes.
7. At the beginning of each semester, organize canteen managers and employees to learn the management system, and sign employment contracts and safety liability forms with canteen employees to prevent safety accidents.
Third, shortcomings.
There are still many loopholes in the management of 1. The management system needs to be further improved.
2. Ignoring the ideological management of canteen staff, the collective consciousness and service consciousness need to be further strengthened.
3. If the canteen facilities are not up to standard, we should continue to invest money to improve the facilities.
4. The hygiene of canteen is not ideal, and the hygiene management needs to be strengthened.
Summary of self-inspection report of school canteen 2 1. Really establish the principal responsibility system.
Since the autumn of xx, President Jiao has been in charge of the canteen work, and stipulated that the principal's inspection contents are as follows:
(1), regularly check and supervise the disinfection of pools, sinks and special tableware.
(2), regularly check the canteen staff personal hygiene, workshop, warehouse hygiene.
(3) Regularly check the purchase vouchers of vegetables, non-staple food and meat.
(4), at any time to check whether the staff according to the operating procedures for processing.
(5) Regularly check whether there are samples for each meal.
⑥ Hold canteen staff meetings regularly.
The principal in charge should always go deep into the canteen, never let go of any clues that are not conducive to health, find problems, solve them in time, and nip hidden dangers in the bud.
Two, strengthen the health knowledge training of canteen employees.
The school will use 2 hours a week to train all employees with health certificates in the canteen. The training content is as follows:
(1), the main significance of canteen work.
(2), canteen staff related health knowledge.
(3), according to the processing procedure of practical activities.
Through training, all the staff can make it clear that all their work involves the health and life safety of teachers and students, so as to develop conscious hygiene habits and procedures according to hygiene requirements.
Three, increase facilities and equipment, obvious signs, reasonable layout.
In order to further strengthen health management, the school purchased a special disinfection cabinet and refrigerator, and reformed the original washing pool so that vegetables and meat can be washed separately. Canteen waste and containers should be covered, cleaned and disinfected in time, and processing facilities should be arranged reasonably to effectively avoid the mixing of raw materials, semi-finished products and finished products. Add pipes and all kinds of electrical appliances to the cooking place in the kitchen and mark them.
Four, adhere to the purchase (meat, non-staple food) to have inspection certificate and inspection list system, especially for meat, edible oil inspection registration every time, cut off the way of fake and unqualified products into the workshop from the source.
Five, the establishment of professional locker rooms, cabinets, adhere to the daily disinfection, cleaning system every other day, canteen employees must wear work clothes into the processing room.
The above work has been done by Comrade Shun, director of logistics, and will be implemented in stages. /kloc-completed on October 20th, and accepted by the temporary inspection team in the school canteen.
In order to ensure the food safety of all teachers and students in our school canteen, according to the relevant requirements of the Notice on the Implementation Plan of Special Food Safety Inspection in School Canteen in Autumn of 20xx issued by Yaodu District of the US Food and Drug Administration, our school conducted a comprehensive self-examination and self-correction on the food safety in the canteen before the start of school, and now the self-examination situation is reported as follows:
First, the basic situation:
Our garden is a private kindergarten, located in Faye Wong Lane, South Pingyang Street. At present, there are 150 children and 2 1 faculty. The canteen in the park now holds a valid food business license issued by the higher authorities, and its business scope is consistent with the permitted scope. In order to strengthen the management of school canteens, our park has set up a canteen safety management team with Director Fan as the first responsible person to strengthen the supervision and inspection of canteen safety at ordinary times to ensure the safety of our canteen.
Second, environmental sanitation.
The layout of facilities and equipment in the dining hall of our park is reasonable, with independent food raw material storage points, food processing operation rooms, meal preparation rooms and restaurants. The layout of each operation room basically meets the specified standards, and the walls and floors are made of materials that meet the requirements of fire prevention, moisture prevention and cleanability. Equipped with adequate lighting, ventilation, smoke exhaust devices, effective fly-proof, dust-proof and rat-proof facilities and equipment, sewage discharge and waste storage basically meet the hygiene requirements. Equipped with special refrigeration, washing and disinfection facilities.
The environment inside and outside the canteen is clean and tidy, and the sanitary condition is good. For many years, the leaders of our garden and the person in charge of the canteen have regarded the cleanliness of the canteen as the most important task. First, there are clear requirements for the environment and tableware hygiene, and the hygiene contract is implemented, and the person in charge is responsible for it, so that the restaurant environment is clean and tidy, and all tableware is cleaned and disinfected. Second, strictly follow the requirements of the Food Safety Law, and do not purchase, process or distribute spoiled food. The third is the combination of regular and irregular inspections. The comprehensive office is inspected regularly every day, and the director's office is not regularly checked, and the rectification is insufficient within a time limit. Four, work in strict accordance with the hygiene management system of our canteen, canteen administrator supervision and implementation, to ensure food hygiene and safety, put an end to all incidents harmful to teachers and students.
Third, the health certificate
There are two employees in our canteen, both of whom have qualified and valid health certificates.
Fourth, the management of claiming certificates and tickets.
There are specialized purchasing personnel in our park. In practical work, strictly implement the system of claiming certificates and tickets, purchase food and raw materials, food additives and food-related products for incoming inspection, claim certificates and tickets, and fill in various accounts carefully.
Five, processing and production
In terms of food processing and production, our garden does not use foods that affect food safety, such as expiration date, corruption and deterioration. It requires raw materials to be thoroughly cleaned, raw and cooked separately in the process of processing and production, and there is no cross-pollution. All food should be cooked, thoroughly cooked, with sample retention equipment. The sample retention equipment operates normally and the sample retention meets the requirements.
Six, cleaning and disinfection
Our canteen is equipped with effective washing and disinfection facilities, the number of which meets the actual needs; There are special tableware cleaning facilities, and the disinfection pool is not mixed with other pools. At present, the biase cleaning agent used meets the food safety standards, and the disinfection personnel can master the basic disinfection knowledge, and the disinfection effect of tableware meets the relevant requirements.
Seven, the use of food additives
At present, the food additive used in our garden is edible alkaline noodles. In daily use, it meets the requirements of special purchase, special storage, special collection, special registration and special counter storage.
Eight. Existing problems and solutions
In this inspection, we found that some tableware was out of date, and now it has all been abandoned and replaced with new ones.
Through the inspection at the beginning of the semester, we believe that the food safety work in our canteen is on the track of normal, orderly and healthy operation, which basically meets the requirements of superior leaders and the spirit of relevant documents. In the future, we will take further effective measures to continuously push the food safety management of our school to a new and higher level. Create a learning and living environment in which children are satisfied, parents are assured and leaders approve.
Summary of self-inspection report of school canteen 4. In accordance with the spirit of the document of the County Education Bureau, in order to further strengthen the food safety supervision in schools, our school conducted an in-depth inspection on the food safety and hygiene status of school canteens on 20xx65438+1October 7, and the inspection situation is summarized as follows:
Mazhuang Central School has 8 primary schools and 7 kindergartens. There are no canteens and canteens in primary schools. School drinking water comes from tap water in Mazhuang Waterworks or the village street where the school is located, and the water quality meets the requirements of drinking water. At the same time, the school often conducts food safety education for students in the form of meetings or class meetings, warning students not to buy "three noes" food, and not to eat expired and spoiled food to prevent eating by mistake.
All seven kindergartens have canteens, which are equipped with refrigerators, disinfection cabinets, range hoods or exhaust fans. The system is relatively complete, the operation room is clean and tidy, and the food is managed by special personnel. All food is kept for one day, and the main and non-staple foods provided to children are purchased at designated places. Cooking oil is not used, tableware is disinfected regularly and no food additives are consumed. Drinking water is boiled water provided by kindergartens or water provided by children, and some employees have health certificates. Existing problems:
1. Some employees have no health certificates. Rectification measures: those without health certificate should go to the health and epidemic prevention department in time.
2. The system of food hygiene is not perfect, and corrective measures: improve various systems and measures in time.
3. Tableware is not placed neatly, and the stove is not cleaned. Rectification measures: strengthen management.
4. The operator did not wear a mask and disposable gloves. Rectification measures: buy and wear in time.
xxx
Xx，xx，XX，XX
Summary of self-inspection report on school canteens 5 In order to implement the spirit of the documents of Changchun Food and Drug Administration and Changchun Education Bureau, the school canteen hygiene leading group conducted a comprehensive and serious self-inspection on food hygiene and safety in school canteens on June 5+1October 65+1October 65 +0. The self-inspection report is as follows:
First, establish a leading body and strengthen the sense of responsibility.
In order to strengthen students' collective dining safety and food hygiene, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. The school was established to implement the division of labor and implement it layer by layer. 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.
Leading group for food hygiene and safety:
Team leader: xx, deputy team leader: xx
Member: xx
Second, the content of self-examination:
This self-inspection includes the hygiene license; Employee health and training certificate; Health rules and regulations and management personnel; Ask for tickets and certificates; Personal hygiene of employees; Requirements for food utensils; Food-related requirements; Hygienic requirements for food purchase channels; Food storage requirements; Internal and external environment of canteen; Requirements for food processing places; Whether the use of food additives is standardized.
Third, the self-inspection process:
In the self-examination, with a highly responsible attitude towards the teachers and students of the whole school, we carefully inspected the hygiene, quality, facilities, equipment and processing of the canteen.
1. Our school obtained the Catering Service License issued by the county US Food and Drug Administration on April 18, 20xx, and it is valid until April 17, 20xx.
2. The school has established various management systems for canteens, which are perfect. Yang Zhao Xili, director of general affairs, is responsible for the food safety in the canteen, and the school conducts a safety inspection on the canteen regularly every month.
3. There are 4 school canteen and logistics service personnel, all of whom take part in physical examination and take up their posts with health certificates, which are within the validity period.
4, the school's raw material procurement has adopted fixed-point procurement, and there are raw materials to claim certificates.
There are enough food samples for three meals a day in the canteen.
6, school tableware and canteen supplies are daily cleaning and disinfection.
7. Food samples used in schools are stored in special counters and managed by special personnel.
8. The school does not process cold dishes.
Fourth, the existing problems:
1. The rat catching facilities in the canteen are not perfect.
2. Found a few flies.
Verb (abbreviation of verb) rectification measures:
In view of the problems existing in the above inspection, the school ordered the General Affairs Office to strengthen management immediately to better serve the school education and teaching. Compared with the inspection standards, we found that despite our considerable efforts, there are still some shortcomings in our work. In the future, the school will take this inspection as an opportunity to further strengthen supervision and continuous improvement, so that the food safety work in school canteens and even the overall work of the school will reach a new level.
Summary of self-inspection report of school canteen 6 In order to further promote the food safety management of our school canteen, deepen the connotation of food safety management of our school canteen, control food safety risks and effectively ensure food safety of our school, according to the requirements of food safety supervision of the Municipal Education Commission and the US Food and Drug Administration, the leading group for health work of our school canteen conducted a comprehensive and serious self-inspection, and now the self-inspection report is as follows:
First, school leaders attach importance to canteen hygiene.
At the beginning of each academic year, the school held a meeting on canteen hygiene work, defined the responsibilities and specific division of labor, and set up a school canteen safety work leading group headed by the principal to plan the specific safety work and clarify the responsibilities. At the same time, a meeting of school staff and logistics personnel was held to learn the documents issued by superiors, and the school logistics personnel were required to improve the hygiene awareness of the canteen, enhance the common sense of hygiene in the canteen, and earnestly realize the importance of students' safety and hygiene work.
Second, ensure that the workplace environment is clean and harmless, so that items are placed neatly. Make sure that every employee has a certificate and do a good job in employee training. Strictly check the acceptance of incoming goods, so as to store vegetables in different regions. Ensure that the dishes are cooked and thoroughly cooked, so as to have a quantitative and regular meal. Ensure that students have a pleasant meal and do a good job in cleaning the restaurant. Ensure the cleanliness and disinfection of tableware and utensils. Do a good job in the classified delivery, collection, transportation and disposal of kitchen waste.
Three, improve the health and food management system, so that the responsibility to people. Establish and improve the health management system and the accountability system, and put the responsibility on people, and do a good job in food hygiene publicity.
Four, four, put an end to food poisoning accidents:
(1). Ensure purchasing and processing: do a good job in purchasing acceptance, cooking and cooking, and keep food samples.
(2) Turn off "disinfection". All tableware and utensils are sterilized by high-temperature steam.
(3), the "personal hygiene". Employees who feel unwell can't work in the canteen. Employees must obtain health certificates and pass food hygiene training before taking up their posts. When entering the canteen, the staff must be "three whites".
(4), put an end to non-staff into the kitchen, to ensure the occurrence of dangerous factors.
Five, the implementation of quantitative classification management system, adhere to the standardized management of school canteens according to quantitative classification management standards.
7 provincial education department school canteen self-inspection report summary:
According to the requirements of the document "Notice on Further Improving the Work of College Students' Dining Rooms in the New Period", our school made a serious self-examination according to the spirit of the document, and now the self-examination situation is reported as follows:
First, the basic situation of the student canteen
The number of students in our school keeps at 3500-4000 all the year round, and there are living service centers and secondary living service centers 1 student, with a total construction area of about 7300 square meters. There are 4 student canteens, including 3 Chinese canteens, which are operated by 3 socialized catering companies. Xx has 1 canteen, which is run by the school.
Second, the daily management of the school.
1. Improve the organization, refine the division of labor, clarify responsibilities, and put supervision in place.
Over the years, our school has always attached great importance to canteen food safety, infectious disease prevention and control, student food hygiene and campus environmental safety. The school has firmly established the guiding ideology of "safety first, health first" and established a capable management team. The division of labor of managers is detailed at different levels, the main body of responsibility is clear, and the responsibility forms are signed at different levels. Clarify the accountability system of "who is responsible for the problem". The General Affairs Department has formulated a supervision system, strengthened process management, rectified problems in time, and strived to reduce food safety incidents in canteens to zero.
In order to do a better job, at the beginning of each semester, we specially hold a meeting on food safety in canteens and a meeting of heads of socialized business units to learn the documents issued by superiors, find out the gaps by comparing the documents, enhance the awareness of food safety work of employees in various business units, enhance the common sense of canteen hygiene, and truly realize the importance of students' safety and hygiene work.
2. Strive to realize the institutionalization and standardization of food safety management in canteens.
The school organizes relevant personnel to seriously study the Food Safety Law, the rules and regulations of the school canteen and the punishment measures, as well as the relevant notices and spirit of the higher education administrative department. Carry out food safety publicity activities throughout the school, publicize food safety in the form of blackboard newspapers and billboards, and strive to form a campus atmosphere of "everyone stresses safety and everyone supervises safety". Strictly implement the various food hygiene systems formulated by the school and strive to achieve daily management. Usually, when purchasing goods, the canteen is strictly required to purchase, obtain vouchers and register. Used food raw materials, condiments, food additives, packaged food, chicken, fish, meat, vegetables, etc. Inspection should be conducted before storage, and all stale, expired and moldy products should be used out of the warehouse. Do a good job of daily food sample retention and tableware disinfection, and make detailed records. Strengthen the storage management of raw materials and semi-finished products, and require standardized storage and safe and hygienic operation.
3. Strengthen the management of canteen employees in our school and do a good job in health knowledge training.
The general affairs office of the school regularly calls canteen staff to learn safety and hygiene knowledge, and requires staff to standardize operations and master the basic requirements of food hygiene and safety. Actively cooperate with the food and drug supervision department and the Bureau of Quality and Technical Supervision to inspect the hygiene and equipment of our canteen, listen to the valuable suggestions put forward by experts with an open mind, make timely rectification and eliminate possible safety hazards.
4. Squeeze out funds to improve the production equipment of canteens and strengthen the investment in student canteens. In 20xx, the school raised 654.38 million yuan to build a new life service sub-center, which greatly improved the dining environment of students. In 20xx, our school completed the project of "Bright Kitchen and Bright Stove" through bidding and purchasing. In 20xx, our school replaced the smoke exhaust equipment in the life service center with an investment of 10 million yuan through bidding.
Third, the main problems
1. The proportion of "students" and "particularly tasty". Although the overall window proportion of "special flavor" in the student canteen of our school meets the requirements of the document below 33%, it is also found in the self-examination process that the window proportion of 1 student canteen "special flavor" exceeds 33%;
2. Fire prevention and fire safety are not paid enough attention. Individual restaurants use and store liquefied petroleum gas tanks;
3. The school is short of funds, and some equipment has been used for a long time, which is in urgent need of maintenance or replacement.
IV. Rectification measures and progress
1. For the problem that the proportion of "special flavor" windows in 1 student canteen exceeds the standard, the school has asked the business unit to make rectification within a time limit, and some "special flavor" windows must be adjusted before the start of next semester;
2. Require all student canteen business units to thoroughly investigate the fire control facilities. For expired fire extinguishers, the school will replace them uniformly. Liquefied petroleum gas tanks are strictly prohibited in all restaurants.
3. Continue to actively raise funds and do a good job in equipment maintenance.
Summary of self-inspection report of school canteen 8 In order to strengthen school management, improve safety and health awareness and create a good and harmonious campus environment. The school has long put safety and health work in the first place, paying attention to peacetime and details.
First, school leaders attach importance to canteen hygiene.
At the beginning of each academic year, the school held a meeting on canteen hygiene work, defined the responsibilities and specific division of labor, and set up a school canteen safety work leading group headed by the principal to plan the specific safety work and clarify the responsibilities. At the same time, a meeting of school staff and logistics personnel was held to learn the documents issued by the superiors, and the school logistics personnel were required to improve the hygiene awareness and common sense of the canteen, to realize the importance of students' safety and hygiene work, to ensure that their children were well educated, managed and protected, and to let parents safely hand over their children to us.
Second, ensure that catering employees have certificates.
Three, improve the health and food management system, so that the responsibility to people.
Establish and improve the health management system and the accountability system, and put the responsibility on people, and do a good job in food hygiene publicity.
Four, four, put an end to food poisoning accidents:
(1). Ensure purchasing and processing: do a good job in purchasing acceptance, cooking and cooking, and keep food samples.
(2) Turn off disinfection. All tableware and utensils are sterilized by high-temperature steam.
(3) Good personal hygiene. Employees who feel unwell can't work in the canteen. Employees must obtain health certificates and pass food hygiene training before taking up their posts. When entering the canteen, the staff must be "three whites".
(4), put an end to non-working personnel into the kitchen, to ensure no poisoning phenomenon.
Verb (abbreviation of verb) rectification measures
In order to effectively control the occurrence of food poisoning in schools, do a good job in monitoring all kinds of hidden dangers of accidents, and effectively protect the health and life safety of teachers, students and employees in schools. We focus on the following aspects to solve:
(1), strengthen publicity and education to enhance students' awareness of food hygiene and safety. School health centers and canteens should strengthen education through classroom education, blackboard newspapers, knowledge lectures and other forms, so that food hygiene and safety knowledge can be deeply rooted in people's hearts, consciously resist counterfeit and shoddy products, and safeguard their own health. At the same time, it also allows canteen staff to consciously operate in accordance with the Food Hygiene Law.
(2) Strengthen management to prevent food from flowing into the school from the mobile stalls at the school gate;
The production and processing of canteens should be supervised and strictly operated. Increase rewards and punishments.
(3) Through health education, the school warns students not to eat moldy food, not to buy three-no products, and not to drink raw water and cold water, and educates students to enhance their awareness of self-protection. Third, the use of campus radio, blackboard newspaper, special lectures, to carry out health and food safety knowledge publicity, and advocate students to develop good and healthy living habits.
Problems in intransitive verbs
(1). Due to financial reasons, the standard of supporting facilities in school canteens is not high.
(2) The staff in the school canteen are all temporary workers, with low wages and insufficient peace of mind.
In a word, only by persistently doing the above points can we put an end to food poisoning accidents. We will make persistent efforts to do a better job in canteen hygiene this semester.
Summary of the self-inspection report of the school canteen 9 According to the spirit of the document of the county education bureau, the self-inspection of the management and use of funds in our school canteen is as follows:
First, the school canteen business model.
The canteen work in our school adheres to the principles of "public welfare", "non-profit", "service" and "safety", and is operated by the school itself to serve teachers and students. The canteen has set up a dietary committee composed of students, parents, teachers and other members to supervise the fees and dishes in the school canteen, publicize the canteen recipes and nutritional ingredients every week, ensure the quality of meals for teachers and students, and effectively reflect the "non-profit". According to the principle of voluntariness, students can choose whether to eat in school according to their own situation, register in advance, and make up for more. At the same time, teachers and students in our school have meals in the same canteen. Teachers and students have meals and vegetables, and teachers' meals are settled according to the facts every month. The school administrative account pays teachers' working meals to ensure the interests of students.
Second, the revenue and expenditure management of school canteens.
The school canteen regulates the revenue and expenditure management in strict accordance with the requirements of superiors. Students' meals, teachers' meals, leaders' income on duty and other expenses. According to the facts, it is recorded in the income, and the expenses related to students' and teachers' lunches are included in the expenditure, which is publicized to teachers and students every month. Never charge fees in violation of regulations, and never set up a "small treasury" through the school canteen to distribute the welfare, bonuses, subsidies and non-canteen business services of school staff with canteen funds.
Third, the financial management of school canteens.
Starting from the fall semester of 20xx, Comrade Hu Fengxi is responsible for the special account of the school canteen, and Comrade Chloe Wang is responsible for the cash storage, and a special account for the special funds of the school canteen is set up for detailed accounting. The school will pay the salary of the chef hired by the canteen from the income of the canteen. The canteen managers are all school teachers, but they don't pay in the canteen.
Fourth, the procurement mode of school canteen materials.
Before the fall of 20xx, the school's material procurement was determined by the representatives of the school and the Food Supervision Committee. Since the autumn of 20xx, after the bulk material procurement of the school is determined by bidding, the school determines the bulk material supplier of the canteen through negotiation between the teachers' congress and the representatives of the Food Supervision Committee. The person in charge of the canteen is responsible for purchasing, the teacher on duty is responsible for acceptance, and the financial staff of the canteen is responsible for checkout. In addition to a small number of canteen items purchased temporarily on the street, formal bills are provided for the purchase and checkout of school canteens.
Verb (abbreviation for verb) This check:
The leaders of the county bureau and the school management Committee conducted a comprehensive inspection of the nutrition canteen in our school, and the problems that need to be rectified now are as follows:
(1) There are no public pictures in the menu sample.
(2) Workers' health certificates are not publicized.
(3) No unit of measurement is issued in the invoice.
(4) The account book setting is incomplete
(5) The internal control mechanism is not perfect.
Our school actively held a meeting of the Dietary Committee, and in view of the existing problems, listed the rectification plan in time and made rectification within a time limit.
Summary of self-inspection report of school canteen 10 class: 4 classes [3]
Team members:, Qin Shengkai,, Wei.
cause
Recently, the breakfast bowls and chopsticks in our school canteen are always on the table, leaving us no place to put them. So, I investigated this matter.
survey
40% people in our school are vermicelli in the morning [10% didn't order breakfast]. After eating vermicelli, I took a look. There are six tables for every ten tables, with plates and chopsticks on them.
analyse
These people don't take away the dishes and chopsticks because they are lazy and slow to eat powder, so they don't hurry to put them in the designated place until the bell rings. Let the aunt in the canteen help them do "after-sales".
conclusion
1. Some people are lazy and feel relaxed without collecting bowls and chopsticks, but they keep the aunt in the canteen busy.
Some people talk to their classmates while eating, and don't leave until the bell rings. In order to get to the classroom quickly without being criticized by the teacher, they left without finishing.
suggestion
Schools should strengthen the inspection of the canteen, and write down those who don't accept bowls and waste them. And punish by deducting points, don't let the praise of leaving bowls and chopsticks, and punish those left by the whole school.