Self-inspection report of canteen staff 1
Time flies, it has been the end of recent years, and another year has passed in a blink of an eye. Looking back on every day in the past, as a canteen worker, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses and do a better job in the future, we will check the work in the past year as follows:
I. Work attitude
Since the beginning of this year, we have taken serving all kinds of life in an all-round way as the annual goal, adhered to the people-oriented principle, cared about the lives of workers, and earnestly grasped the important link of doing good deeds and doing practical things for the broad masses of cadres and workers, so as to make the staff canteen truly a satisfactory place for cadres and workers. Personality is to insist on educating employees on "life service is no small matter" and "it is our duty to do a good job in employee reception service" according to the actual situation of the unit, so that everyone can realize the importance of doing their job well ideologically and consciously devote themselves to various service jobs. Since the beginning of this year, all employees in the canteen have been able to do their jobs wholeheartedly, which has been well received by leaders and employees.
Second, the quality of service.
The work of the staff canteen often deals with cadres and workers, involving some specific problems such as eating and drinking, which is considered as "thankless work". In this case, we don't regret that although we have done a lot of work, we have not been recognized by everyone, but we have tried our best to do all kinds of services. Since the beginning of this year, we have lived up to the expectations of leaders and cadres and workers. Leaders set an example, strengthen management in all aspects, and constantly create good service conditions for everyone, laying a good foundation for gradually moving towards standardized management and quality service. While doing a good job in various management, we have also done a lot of work in changing business model, changing service attitude and improving service quality. We always adhere to the people-oriented service concept and adopt various service methods to bring convenience to cadres and workers as much as possible.
Third, the kind of food.
In terms of dining, we should not stop at the general level of letting cadres and employees only eat enough, but work hard on service attitude and food quality in strict accordance with the requirements of superior leaders. At present, the staff canteen provides three meals a day, with more than six kinds of staple food and four kinds of non-staple food. Each meal is served with two kinds of meat and two kinds of vegetables, and the soup is palatable. In order to do this work well, the management, service and cooks of the staff canteen are all of one mind, and strive to bring satisfaction and quality service to the cadres and workers wholeheartedly. The staff canteen has also developed weekly recipes and recipes, which are published for everyone's supervision and understanding.
Fourth, health status.
We do a good job in food safety and hygiene seriously and responsibly. Life service is complicated, and the most fundamental job requirement is to be responsible for the life, health and safety of cadres and workers. Therefore, we must conscientiously implement the Food Hygiene Law, take strengthening food hygiene management and comprehensive service management according to law as the top priority, put it on the important management agenda, earnestly put the responsibility on people, pay close attention to reality and achieve results.
Verb (abbreviation of verb) personnel coordination
Coordination is an important task that runs through all aspects of work, and both transactions and services contain information about work coordination. First of all, we should coordinate the relationship between the superior and the subordinate, respect the superior but not blindly follow, serve the superior without giving in and not violating the principle. We must be sincere and friendly, and we must not deceive our superiors and delude our subordinates, nor can we deceive our superiors and delude our subordinates. Secondly, we should coordinate internal and external relations, seek support and cooperation from the outside, and seek unity and progress from the inside. External coordination focuses on mutual cooperation, seeking common ground while reserving differences, avoiding conflicts and creating a good environment for law enforcement cooperation. Internal coordination is mainly to coordinate the relationship between leaders and cadres, cadres and cadres, oilfield companies and secondary units, and affiliated enterprises. On the basis of respecting the business authority, we should resolve the crux, narrow the contradiction, unite and cooperate, give full play to the overall efficiency and achieve the purpose of coordination. Third, coordination must pay attention to methods. We should seek truth from facts and proceed from reality. In order to prevent generalizations, trees can't see the forest. We should proceed from the desire of unity to coordinate issues and seek common ground while reserving differences. We must strictly observe justice, be impartial, and be sincere and fair. Don't look at and deal with coordination work from personal feelings or local interests.
The next work plan of intransitive verbs
First, we should further understand the importance and necessity of doing a good job in comprehensive life service. Strengthening life service is an important measure for our company to implement Scientific Outlook on Development, adhere to people-oriented, care about the lives of cadres and workers, and do good deeds and practical things for cadres and workers. Caring for the life service of cadres and workers is actually a political issue and a mass viewpoint. Therefore, we should deepen and improve our ideological understanding, turn our ideological understanding into concrete actions, do everything possible to create good conditions, further run the staff canteen to facilitate the dining of cadres and workers, and make our due contribution to the sustainable development of the company. Second, we must constantly strengthen management and do a good job in improving services. The next step is to focus on one center, highlight the principle of "two actions", realize three changes and achieve four satisfaction rates. Focusing on one center is to closely focus on the company's work objectives, closely combine life service with the overall development of the company, stabilize people's hearts with high-quality services, win people's hearts with satisfactory services, and thus achieve the purpose of cohesion and promotion of development. Highlighting the principle of "two acts" means striving to serve cadres and workers, and doing good deeds and practical things for cadres and workers. Through our efforts, life service has truly become a bridge and link between company leaders and cadres and workers. To realize the three transformations is to realize the transformation of thinking mode, management mode and work style, take the satisfaction of cadres and workers as the standard to test our management work, and constantly push all the work to a higher level. Achieving four satisfaction rates means that through our efforts, the service satisfaction rate of the staff canteen has been greatly improved, and the social benefits and economic income of life service have reached a "win-win" practical effect. Of course, although some achievements have been made this year, there is still a necessary distance from the requirements of superior leaders and the expectations of cadres and workers. Personality is that under the new situation of rapid development of the company, our work rhythm is not big enough. These all need to be continuously improved in the future. In short, the canteen work is gradually moving towards normalization, standardization and high quality, and the canteen staff are also making continuous efforts, and gradually formed a team that is dedicated, pragmatic and dedicated, and dedicated to career development.
Self-inspection report of canteen staff II
In recent years, the canteen work in our school adheres to the principles of "public welfare", "service" and "safety", and pays attention to peacetime and details, which has played an important role in "running a school that people are satisfied with". In order to strengthen school management, standardize business service behavior and protect students' rights and interests. In order to further improve the construction and management level of our school's canteen and ensure the health of teachers and students, combined with our school's reality, we conducted a comprehensive and serious self-examination of our school's canteen work. The self-inspection is now reported as follows:
First, leaders attach importance to it and make careful arrangements.
At the beginning of each semester, the school will hold a canteen work meeting, clarify the responsibilities and specific division of labor, set up a leading group of the school food management Committee headed by the principal, coordinate all the work, make plans for all the specific work, clarify the responsibilities, and make the overall work of the canteen institutionalized and standardized. Convene special meetings on canteen work regularly, study superior documents, and study the implementation measures at each stage. The school logistics staff are required to comprehensively improve the health and safety awareness of the canteen and enhance the common sense of hygiene in the canteen. The General Affairs Department is responsible for the specific implementation, and all management links such as personnel, equipment, procurement, warehousing, processing and sales have been refined and implemented. School leaders and teachers on duty take turns to check the student canteen every day, find problems at any time, give timely guidance and make immediate improvements.
Second, the facilities in place operating procedures
Various facilities are in good safety condition. All kinds of equipment, electrical equipment, fire-fighting equipment, circuits, switch sockets and warehouses equipped in the canteen are in good safety condition, with standardized management and clear operation procedures.
Third, the measures are sound and put in place.
In order to standardize the management of canteens, the school has issued a series of effective management systems, such as Food Safety Self-inspection System of Pingyu No.9 Middle School, Staff Appointment System of Pingyu No.9 Middle School and Pingyu No.9 Middle School 1.
Food procurement system in middle school canteen, etc. This series of systems is not superficial, but practical and meticulous, which effectively promotes the institutionalization and standardization of canteen work.
Fourth, ensure effective health supervision.
Food safety and hygiene is the top priority of canteen work. In order to ensure that food poisoning incidents do not occur, we mainly take the following measures:
1. Strictly implement the national food hygiene law, with various health and safety systems and measures, inspection, record and emergency measures. Staff can consciously take up their posts and operate as required to ensure "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". At the same time, prevent non-staff from entering the kitchen.
2. Do a good job in purchasing and acceptance, do a good job in cooking and keep food samples. Strictly control the incoming goods, we purchase them in a unified way, and require copies of three certificates (business license, hygiene license and production license) and quality inspection reports for the purchased food. The import and export procedures are complete, the books are consistent, and the person in charge is responsible.
3. After each meal, all tableware and utensils are sterilized by high-temperature steam, which is healthy and hygienic.
4. Establish various safety and health systems and import and export bidding, inspection, acceptance, registration and signature systems, regularly publish market raw material prices, and conduct single-plate accounting.
5. Establish a mass supervision mechanism to ensure food safety and hygiene. All departments hold regular meetings to supervise the canteen, focusing on charging standards, cost and profit control, food quality and expenditure structure.
Fifth, ensure that food is people-oriented.
In order to safeguard the legitimate interests and physical and mental health of teachers and students, our school adheres to the principle of "public welfare" and makes a separate accounting of the canteen cost according to the requirements of "non-profit", aiming at ensuring the balance of daily operating funds in the canteen and reasonably determining the food price.
1. Carefully check and improve one by one according to the standards of the Provincial Department of Education and the Municipal Education Bureau.
2. According to the requirements of the school, the General Affairs Department will organize personnel to inspect and assess the canteen work regularly and irregularly, with the emphasis on the price, quality and quantity of meals and dishes.
3. Ensure the quantity and quality of meals, and strive to achieve a reasonable mix of meat and vegetables and rich varieties to meet the needs of students' healthy growth.
Six, teachers and students * * * to build a civilized canteen.
1. Fully mobilize students' enthusiasm, form a system of contacting students, discuss and communicate with student representatives regularly and irregularly, listen to opinions, and make feedback, measures and improvements.
2. Provide students with financial difficulties with "intimate nutritious meals" to solve their worries and help them study with peace of mind.
3. The school arranges teachers to lead the team, manage meals during meal time every day, and urge students to have civilized meals.
4. The canteen staff should have physical examination and health training every year, hold relevant certificates as required, provide warm service and use civilized language to make the service procedural and standardized. Usually actively cooperate with and take the initiative to accept the supervision and guidance of the health administrative department.
5. Establish a canteen menu disclosure system, and submit the menu to the General Affairs Office in advance every week.
Seven, the existing problems and improvement measures
1. Due to insufficient funds, the standard of supporting facilities in canteens can't reach a higher quantitative grade standard, the area of school canteens can't meet the requirement of 0.5 square meters per capita, and the dining environment for teachers and students needs to be improved.
2. Strengthen publicity and education to improve students' awareness of food hygiene and safety. It is necessary to strengthen education through campus broadcasting, classroom education, blackboard newspapers, knowledge lectures and other forms, so that the knowledge of food hygiene and safety is deeply rooted in the hearts of the people, 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.
3. Advocate economy, oppose waste, require students to take good care of public property and food, and educate students to develop good dining habits.
Self-inspection report of canteen staff 3
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. The leading group of canteen hygiene in our school conducted a comprehensive and serious self-examination of canteen hygiene in our school. The self-examination and self-correction are now reported as follows:
1. School leaders attach importance to canteen hygiene, set up leading institutions and strengthen their 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 established a food hygiene and safety leading group, with the principal as the leader, affairs and educational affairs as the deputy heads, and teachers as members. Responsible for division of labor, layer by layer implementation. 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, ensure that catering employees hold relevant certificates. Health examination and professional training for canteen staff every semester.
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 are not allowed to work in the canteen. Employees must obtain health certificates and pass food hygiene training before taking up their posts.
(4), put an end to non-staff into the kitchen, put an end to poisoning.
Five, the implementation of quantitative classification management system, adhere to the standardized management of school canteens according to quantitative classification management standards.
Rectification measures for intransitive verbs:
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. Schools should strengthen education through classroom education, blackboard newspaper, knowledge lectures and other forms, so that the knowledge of food hygiene and safety is deeply rooted in the hearts of the people, 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 health habits. Strengthen the monitoring of food stalls around the school, and prohibit students from eating at unlicensed stalls or buying non-staple food, drinks and other commodities.
Seven, the existing problems:
(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 must make persistent efforts in our future work to make the canteen more hygienic.
Canteen staff self-inspection report 4
First, strengthen the inspection and supervision of key parts to ensure the food hygiene and safety of teachers and students.
The school conducts routine inspections on three meals a day, mainly including fixed-point procurement and evidence collection, food sample retention, separation of raw and cooked food, cleaning and disinfection of utensils and tableware, etc. The leaders on duty also go to the canteen for inspection and supervision every day, and make inspection records to ensure that the food is not polluted. And adjust the unreasonable kitchen interior layout in time. One is a steaming room, one is a vegetable processing room, and the third is a cooking room. Strengthen the environmental sanitation of the canteen, organize student cadres to inspect and evaluate the canteen, and publish the inspection results throughout the school.
Two, strengthen publicity and education, the whole school teachers and students to participate in food hygiene and safety supervision.
In order to effectively carry out food safety education for teachers and students in the whole school and ensure the effectiveness of food safety education. Through strong publicity and education, the school has made all teachers and students have a deeper understanding of the importance of food safety and learned some basic food safety knowledge.
Three, four levels, 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-working personnel into the kitchen, to ensure no poisoning phenomenon.
Four, the implementation of quantitative classification management system, adhere to the standardized management of school canteens according to quantitative classification management standards.
The reception, storage and management of school meals are the specific responsibility of the school general affairs director. The General Affairs Department signs a contract with the supplier to specify the delivery time and quantity, strictly inspect the food, and prevent contaminated, spoiled and expired food from flowing into the campus. Ensure that the food is delivered to the school on time, with good quality and quantity, and the general affairs department should send special personnel to register the material supply and receipt. The general affairs department should set up a special storage room and equip it with a freezer to ensure that the food is clean and hygienic, free from pollution and deterioration. The storage room should keep samples of each batch of food delivered, and the sample retention time should not be less than 3 days for future investigation. Students' stoves must be carefully processed to deliver meals, ensure hygiene and ensure that nutrients are not lost. The person in charge of egg and milk should check the food stored in the storage room every day and destroy it in time if it is found that the expired food is moldy. The person in charge of egg and milk must record the food processing of the day and the storage and disposal of the remaining egg and milk. The General Affairs Office standardizes the procedures for distributing food. At a fixed time every day, the custodians distribute the custard to the students' stoves. The student stove treats the egg milk before the students receive it, and puts the egg milk into the box. After each class's life Committee counts it correctly, it will sign for it by class. Each class distributes eggs and milk to students under the organization of the head teacher, and students must sign their names. Every week, each class teacher should sign the registration form for students to receive eggs and milk for one week and submit it to the General Affairs Office. The egg and milk supervisor must collect the monthly egg and milk distribution registration ledger into a book and file it for inspection and audit. The Political and Educational Affairs Office cooperated with the class teacher to publicize and educate the students on food hygiene knowledge, and handled and prevented food poisoning incidents according to the emergency plan for students to eat eggs and milk in County No.3 Middle School.
Problems with verbs (abbreviation of verb);
(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.
Rectification measures for intransitive verbs:
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) Stop using disposable bowls, chopsticks and plastic bags to prevent white pollution and food-borne diseases.
(4) 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.
(5), the use of campus radio, blackboard newspaper, lectures, to carry out health and food safety knowledge propaganda, advocate students to develop good health habits. Educate students not to eat at unlicensed stalls or buy non-staple food, drinks and other commodities.
In short, school safety is no small matter. We should make persistent efforts to achieve the above points, make persistent efforts in food safety, do a better job in canteen hygiene, and put an end to food poisoning accidents in our school.
At present, students' food safety has become the responsibility of families, schools and society. The following is the self-inspection report of the school canteen that I compiled. I hope everyone can help!
Self-inspection report of canteen staff 5
In a highly responsible attitude towards students, parents and society, and in strict accordance with the work requirements of superiors, the food safety in school canteens was carefully inspected. 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 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 has set up a leading group for food hygiene and safety: President Zhou is the leader, President Zhang is the deputy leader, and members are the life members of each class. 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.
Team leader:
Deputy team leader:
Members: Life Committee members of each class.
Second, the self-examination situation
Dining in the school cafeteria: about 400 students. 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, and formulates and improves various rules and regulations for canteen management.
(1) Health system:
First, food hygiene:
1. Fresh, hygienic and pollution-free foods such as vegetables, meat, rice and noodles shall be purchased, and foods that are spoiled, expired and do not meet the hygiene standards shall not be purchased and sold.
2. Food facilities for preventing flies, rats, dust and corrosion should be used normally.
3, raw and cooked food stored separately, cut raw and cooked food knife and chopping board used separately.
Before processing, food must be washed and cooked to ensure the hygiene and safety of food.
5. Clean the tableware containing food and disinfect it regularly. When selling cooked food, you must use a dish clip, and you are not allowed to eat it by hand at will.
B, personal hygiene:
1. The canteen staff should have a physical examination in strict accordance with the requirements of their superiors, and only those who meet the requirements can take up their posts.
2. Pay attention to personal hygiene, wear clean work clothes and work caps when going to work, wash your hands frequently, cut your nails frequently, take a shower and have a haircut frequently, wash your hands frequently, and change your work clothes and work caps frequently.
C. Environmental health:
1. The indoor and outdoor environment such as dining room and kitchen must be cleaned every day according to the contract scope and kept clean and hygienic. The floor should be clean, and the walls, doors, windows and ceilings should be free of stains, paint, dust, cobwebs, outdoor dirt, unblocked ditches, peculiar smell and sanitary dead ends.
2 cookers, pools, cookers, countertops, chopping boards, food cabinets, freezers, etc. Must be cleaned frequently and kept clean.
3, the canteen around the sink, ditch, leftovers pool (barrel) should be cleaned and cleaned frequently.
4. Tableware and containers for cooked food should be washed and disinfected.
5. The storage of food and raw materials shall meet the requirements of hygiene, safety and neatness.
6, found that the purchase and sale of sick, spoiled meat (including mother pork) rice noodles and other foods, causing harm to human health, the person in charge of the canteen is mainly responsible.
7. The purchased food shall meet the food hygiene standards, and valid licenses and invoices for bulk food must be provided.
8. The person in charge of the canteen should strengthen the investigation and understanding of the market, try every means to purchase cheap and good quality goods, and try to reduce costs and expenses. Make as many varieties as possible for each meal, so that every student can have a delicious meal.
9, leftovers, in strict accordance with the requirements for processing.
(2), catering system
1. Dinner should be served on time in strict accordance with the meal time stipulated by the school, and it is not allowed to advance or postpone the meal time without special circumstances.
Be polite and don't use rude language.
3. Check the number of meals in time when starting meals, and replenish them in time to ensure adequate supply.
(3), food acceptance system
1. All food purchased in the canteen must be accepted before use. Check the quality, mainly depends on whether the food quality is intact, pollution-free, whether there is a complete manufacturer, trademark, production date and other signs, whether the shelf life has passed, whether there is a product certificate, etc. Number of tests. If you can weigh it, you must weigh it, and whether it meets the quantity standard is calculated by piece.
2. After acceptance, the inspector shall sign the purchase invoice. Unqualified, it shall timely feedback to the purchaser. The purchaser must contact the supplier to return the goods and prohibit unqualified food from entering the canteen.
3. Unaccepted food is forbidden to enter the canteen. When accepting, the inspectors must be strict and serious.
4, canteen staff should be based on seasonal changes and local conditions, and strive to improve the level of operation, and strive to achieve diversification of dishes and scientific catering. Prices are set in strict accordance with relevant regulations, and canteens are not allowed to raise prices without authorization.
(4), safety management system:
1, improve the concept of safe operation, do a good job of fire prevention, theft prevention and gas protection, and lock doors and windows when no one is around. The canteen is on duty at night.
2. Non-working personnel are forbidden to enter the operating place and storage room of the canteen, and snacks and snacks are not allowed to be sold in the kitchen. Without the permission of the staff, school staff and students are not allowed to enter the canteen, let alone the operation room and raw material room.
3, found that employees have suspicious infectious diseases should immediately report to the school, take relevant measures.
4. Check whether water, electricity, gas, stoves, disinfection cabinets and refrigerators are normal. Work normally, deal with problems in time to prevent safety accidents. Turn off the water, switch, main oil and gas valve, doors and windows after work, and take preventive measures.
5, must strictly abide by the safety operation procedures and related operating norms, to prevent industrial accidents. Do not move electrical equipment at will; Don't change the function of electrical appliances at will; Don't pull wires or power. Before using electrical equipment, users must first learn the instruction manual of the equipment and master the use method before operating. If you do not comply with the above regulations, you will bear the consequences of the accident and pay personal compensation for the equipment damage.
8. Visitors are not allowed to enter the canteen, and strangers and non-staff are not allowed to enter and leave at will.
9, actively prevent and control food poisoning, once the situation happens, immediately report to the school leaders and principals, and protect the scene, sealed suspicious food, in order to find out the cause of the accident, shall be investigated for responsibility.
10, keep samples in time for each meal. It is strictly forbidden to sell leftovers.
1 1. The canteen should be cleaned in time by special personnel and kept clean all day.
(5) In case of violation of the school rules and regulations, the person in charge of the canteen shall cooperate with the general affairs department and the school to find out the responsibility, and the person directly responsible shall be dealt with in strict accordance with the school rules and regulations. In case of a major safety accident, it shall be handed over to judicial organs for handling.
(6) Strictly implement the management system of the school.
Third, the existing problems:
1. We also found some problems 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. Their awareness of observing school rules and regulations and maintaining the environmental sanitation of restaurants is relatively poor.
Due to market reasons, it is difficult for vegetables, meat and other foods to satisfy everyone's taste.
Fourth, overcome shortcomings and go up the stairs.
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.
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