1. Report on self-inspection and rectification of school nutritious meals
Since the implementation of the nutrition meal improvement plan, teachers of all schools in Niujie Town have been working under the principle of "public welfare", "service" and "safety" under the unified leadership of the central school. In order to ensure the safe implementation of the "nutritious meal project" in the town, the central school strictly implements relevant systems, strictly implements safety responsibilities, and conducts serious self-examination and self-correction regularly or irregularly. In order to implement the spirit of the "video conference on the safety of nutritious meals in Yiliang County" held by the County Education Bureau on April 13, 20xx, the special rectification of food safety in the canteen of our school is now notified as follows: 1. Establish a leading organization and strengthen the sense of responsibility.
In order to strengthen students' collective dining safety and food hygiene, ensure students' health, further strengthen management awareness, improve management level and clarify management responsibilities, the central school established a leading group for food hygiene and safety in canteens.
The leading group has an office in Niujie Town Central School, with Gao Daoyin, the vice president in charge of this work, as the director of the office. Members of the office are composed of Xiao Shang Kun, Xin Li, Xia Hongqi and Huang Xunsha, who are responsible for guiding and supervising the pilot work of nutrition improvement for primary school students in the town. According to the actual situation of the school, each school has set up a corresponding leading group for food hygiene management in canteens, which is responsible for food safety supervision in school canteens.
Second, the self-examination situation
There are 15 complete primary schools and two single primary schools in the town, with 17 meals and 4006 students. Canteen is managed by each school, and a unified school feeding mode is implemented. On Mondays, Wednesdays and Fridays, students are provided with three fried dishes and one soup, and they should eat meat. On Tuesdays and Thursdays, students are provided with two fried dishes and a soup. The central school regularly or irregularly inspects the canteen to ensure the quality and quantity of meals. In order to standardize the work flow of each school, the central school has also formulated the food processing flow and reimbursement flow, requiring all schools to operate in strict accordance with the flow to ensure the orderly development of nutritious meals. According to the actual situation of the school, schools should adjust measures to local conditions, do a good job in the management of canteen meals, strictly control the responsibility for food safety, and formulate and improve various systems for canteen management in line with the principle of thrift and extravagance.
(1) catering system
1, eat on time in strict accordance with the school meal time, and it is not allowed to advance or delay without special circumstances.
2. When dining, each school should formulate corresponding dining system according to its own reality.
3. All teachers are involved in the management of nutritious meals to ensure that students eat well and satisfy parents and society.
(2), the acceptance system
1. All foods purchased every day must be experienced before use. The first is to check the quality. Mainly depends on whether the food quality is intact, whether there is pollution and deterioration, 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. The second is consideration. If you can weigh it, you must weigh it, and whether it meets the quantity standard is calculated by piece.
2, after the acceptance, warehousing preservation. Unqualified food is strictly prohibited from entering the school.
3, without the acceptance of food is strictly prohibited to enter the school, in the process of acceptance, acceptance personnel must be strict and serious.
(3) Health system
The school canteen strictly implements the national food hygiene law, has various hygiene and safety systems and measures, and has formulated an emergency plan for hygienic food safety. Employees can consciously take up their posts and operate as required, and other health measures and rules and regulations can be put in place. Do a good job in purchasing acceptance, do a good job in cooking and keep food samples. Strictly control food procurement. We will purchase food from all catering outlets in the school in a unified way, and ask suppliers for copies of two certificates (business license and hygiene license) and quality inspection reports. The import and export procedures are complete and the books are consistent. This work is carried out under the supervision and management of the school food management Committee.
(4), sample retention system
The interval between food processing and consumption shall not exceed 2 hours. Samples must be kept for each meal, and the samples must be kept by a special person. Each variety must be no less than 100g, and the samples must be kept for 48 hours and recorded.
(5), morning inspection system
1, 15 Minutes before going to work every day, the canteen administrator is responsible for the morning inspection of the canteen staff, and they will take up their posts after passing the examination;
2. If there is any doubt about the morning check-up, the canteen administrator shall immediately inform him to leave his post and go to the hospital for further inspection;
3. The staff who have temporarily left their posts due to illness should hold relevant hospital certificates if they need to re-mount their posts;
4. The canteen administrator can reward the staff who are temporarily unable to take up their posts due to certain diseases.
(vi) Financial system
In order to establish and improve the school's financial system and make the details of income and expenditure transparent, each school has arranged two teachers to manage the school's nutritious meal funds, one in charge of money and the other in charge of accounts, which are summarized once a week and publicized to the teachers and students of the whole school. The balance of standardized use of school canteens is only used to improve students' meals and canteen facilities and equipment, and shall not be used or used in disguised form for the school to distribute employee benefits or other expenses. At the end of each time, the financial personnel will also send all kinds of account books to the central school for the competent leaders to review every month. The work of financial personnel is also supervised and managed by the Food Management Committee.
Third, there are problems.
At present, the sanitary conditions of three schools in Guo Hua, Pingguo and Xiaogan in this town can meet the basic national standards, and the rest schools need to be improved; The management of canteens in some schools is not standardized enough, and the quality of employees needs to be further improved; In some schools, the main leaders and managers have insufficient understanding of the importance of food, have a weak sense of safety, fail to fulfill the legal responsibility of the first person responsible for food safety, and finally put the previous health supervision opinions in place; Usually check the form and effect.
2. School nutrition meal self-examination and rectification report
In order to conscientiously implement the opinions of the General Office of the State Council on the implementation of the nutrition improvement plan for rural compulsory education students and the spirit of the meeting of the central, provincial and municipal nutrition improvement plan for rural compulsory education students, as well as the spirit of the working meeting of the xx County Education Bureau, combined with the actual situation of the school, our school earnestly implements the work of improving students' nutritious meals and improving their nutritional level. The implementation of nutritious meals in our school is reported as follows: 1. Hardware facilities are complete and funds are in place.
Since the implementation of the nutritious meal project, the superior leaders and schools have attached great importance to the construction of canteens, and in the case of very tight funds, they still spare some funds to maintain canteens. There are grain and oil storage room, vegetable storage room, dry and miscellaneous seasoning storage room, operation room, dining room, office, dressing room and so on. Fire prevention, anti-theft, anti-virus, anti-rat, anti-dust, anti-fly, anti-cockroach, moisture-proof facilities are complete. The dining room is equipped with 80 tables for 8 people and 40 tables for 4 people, which can accommodate 800 people at the same time. The restaurant is clean and hygienic, providing a comfortable, warm, safe and hygienic dining place for students.
Second, strengthen organizational leadership.
Set up a nutrition meal leading group with the school principal as the leader, the leaders in charge as the deputy leader, other administrative leaders of the school and the class teacher as members, and a comprehensive office under the leading group is responsible for the specific office. The school has made a feasible plan, which has laid a solid foundation for the improvement of students' nutritious meals through careful preparation, arrangement and arrangement.
Third, students spend by credit card, have a balanced diet, and mix meat and vegetables.
The dining mode of students' nutritious meals in our school adopts the school canteen to provide meals, and scientifically formulates students' nutritious diet recipes. The "Nutrition Meal Project" is all used to buy raw materials for students according to the daily 3 yuan subsidy for each student (raw materials can only be: meat, eggs, vegetable oil, vegetables, etc. ), which is reasonably matched with the nutritional standard of 3.00 yuan per student per day. At least raw 1 two meats 1 eggs are provided for each meal, and nutritious soup is provided free of charge according to students' respective needs.
Fourth, the use of funds for nutritious meals.
In this issue, students in our school 1462 enjoy the subsidy fee for nutritious meals. According to the actual situation of running a school, the school provides students with lunch and breakfast as a supplement, and arranges students to have centralized meals according to the admission time of resident students and non-resident students. According to the specific situation of the school, all schools in the three districts provide lunch. Students don't go home to eat after school in the morning, but eat at school. Three dishes and one soup for each meal, and a meat dish. Strictly implement the spirit of the State Council 20xx54 document, and strictly implement the management and reimbursement system of the school finance bureau. The school accounts for the funds allocated by the state for students' nutritious meals, all of which are used to buy food for students.
Five, strict financial system, strengthen the management of raw material procurement and food safety supervision.
1. The procurement of raw materials for the student canteen in our school is the responsibility of a special person, and the purchased materials must meet the food hygiene and safety standards. Bulk raw materials are purchased by the government in the "four systems" (namely, unified recruitment, unified purchase, unified distribution and unified delivery), and the requirements for certificates and tickets are strict. It is strictly forbidden to buy food with unknown origin, corruption, expired deterioration and incomplete labels. Fill in the registration form of food and raw materials purchase ledger in Qili primary school student canteen truthfully.
2. After the purchased raw materials arrive at the school, the special person shall be responsible for the acceptance, storage and safekeeping of the warehouse materials, carefully register and put them in storage, use the raw materials according to the principle of "first in, first out", make an inventory of the warehouse materials regularly, and remove the deteriorated, damaged and expired items immediately if found.
3, students' nutrition meal funds strictly implement the school finance bureau management and reimbursement system. Settle the income and expenses according to the facts every day, with clear accounts, announce the income and expenses regularly every week, and take the initiative to accept the supervision of teachers, students and parents.
Six, strengthen the management of food processing, positioning storage, sampling and sample retention of students' nutritious meals.
The food processing raw materials for students' nutritious meals in our school adhere to the principle of "one selection, two washing and three cutting", and on the basis of meeting the quality standards, fully consider the nutritional needs of students, scientifically and reasonably match recipes and store them at fixed points. Food should be kept below 10℃ for no more than 2 hours after cooking and before selling, and the temperature should be higher than 40℃ when selling. Every meal, each kind of food exceeding100g must be put into sterilized tableware, cooled and sealed, labeled on the outside, put in the refrigerator for 48 hours, and truthfully fill in the food sample retention registration form of Qili Primary School.
Seven, strengthen the construction of students' nutritious meal system, and create a civilized dining order in restaurants.
1. Our school has strengthened ideological education and professional ethics education for employees in canteens, and established a leading group and a supervision group for students' nutrition improvement. We have formulated the Implementation Plan for Students' Nutritional Meal Project, Measures for the Management of Students' Nutritional Meal Funds, the System of Keeping Samples for Food Trial in Canteen, the System of Food Purchase Registration, the System of Disinfection of Tableware and Cookware in Canteen, the System of Training for Employees in Canteen, the System of Health Examination for Food Employees, the System of Food Hygiene and Safety Management, the System of Food Safety Responsibility and the System of Food Hygiene Responsibility Investigation.
2. The leader is on duty to ensure the orderly canteen. In order to create a good order for students to eat in the canteen, so that students can eat in a civilized way and not pour their meals indiscriminately, every day when students eat, a service group composed of two administrative leaders and six life guidance teachers is on duty in the canteen, all of whom are conscientious and have no complaints. They all regard serving students and schools as a pleasure.
Eight, the effect of implementing nutritious meals for students
Since the implementation of the student nutritious meal project in our school, it has been well received by teachers, students and society, and it is a popular project.
1, the implementation of nutritious meals for students has put an end to the problem of students going out to buy snacks and reduced the economic burden of families to some extent.
2. The implementation of students' nutritious meals enhances students' physique, and enables students to form a good habit of paying attention to hygiene and consciously queuing for meals. The school conducted many questionnaire surveys on the implementation of nutritious meals, and the student satisfaction rate reached 96%.
3. Implementing nutritious meals for students has harmonized the relationship between teachers and students. Students' nutritious meals increase the extracurricular contact and communication between teachers and students, strengthen mutual communication, enhance the friendship between teachers and students, and lay the foundation for building a harmonious campus.
Children are the future and hope of the motherland. Caring for children, educating children and making them grow up healthily are our common wishes. The healthy growth of children depends not only on training and education, but also on scientific diet and nutrition. Our school will stick to love, responsibility and dedication for a long time, do every job with patience and care, ensure the healthy development of school logistics management with confidence and determination, and run a canteen that students, parents and society are satisfied with.
3. School nutrition meal self-examination and rectification report
In order to ensure the safe and smooth implementation of the "nutritious meal project", our school has seriously carried out the self-inspection work of nutritious meal project management. Now the self-inspection report on the implementation of the "nutritious meal project" in our school is as follows. First, the management mechanism of the "nutritious meal project" has been improved.
1. Our school has set up a leading group for student nutrition meal project and a food safety supervision group for student nutrition meal project, fulfilling the responsibilities of food receiving and dispatching personnel and warehouse management personnel for student nutrition meal project, and decomposing the safety supervision responsibility of each link to people.
2. Our school has established three management systems: custody system, meal distribution system and accountability system.
3. The school has set up a special warehouse for nutritious meal projects, which conducts weekly self-examination on the implementation of the management system of nutritious meal projects, the hygiene supervision of egg and milk food, and the use of students' collection, and timely corrects the existing problems such as untimely signature and early signature.
Two, strengthen the process management of "nutritious meal project".
1. Our students' egg and milk food is purchased by Qufu City through unified bidding, unified distribution and unified price. The supplier delivers goods regularly and quantitatively, and delivers them to the school by special car twice a week. The school implements special personnel management.
2. The school has arranged management personnel to check and keep the distributed food and raw materials, and the records of food and raw materials in and out of the warehouse and the licensing materials are complete and detailed. The delivered eggs are guaranteed to be eaten for a short time, not stored for a long time, and are first in first out.
3, the implementation of the class teacher to accompany meals and eggs, bread, biscuits to conduct a comprehensive inspection system, found that expired, spoiled, damaged food in a timely manner off the shelf, replacement.
4. The person in charge of the "nutritious meal project" visits each class every day during the nutritious meal to check the consumption of students and the consumption records of the class teacher.
Three, strengthen quality supervision, strict accountability.
Quality supervision team and safety team must ensure good quality. Anyone who causes food-borne diseases due to the distribution of food that does not meet the national hygiene, safety and quality standards shall be held accountable. If collective health incidents or serious consequences are caused by poor management or dereliction of duty, the responsibility of the corresponding responsible person should be investigated at different levels.
4. School nutrition meal self-examination and rectification report
In order to fully implement the spirit of the instructions of the superior on the "Student Nutrition Improvement Plan", further strengthen the safety management and standardize the operation of the student nutrition improvement plan, according to the relevant requirements of the Education and Sports Bureau, our campus conducted a process drill and officially launched the "Student Nutrition Improvement Plan" on xx. The implementation is now reported as follows: 1. Basic situation of the school.
There are xx classes and xx students in grade 1-6 in our school district, among which 1 is allergic to milk and eggs, and X is allergic to milk.
Second, hardware facilities.
In order to ensure the smooth progress of the students' nutrition improvement plan, the school has arranged two special rooms, the nutrition meal storage room and the nutrition meal processing room, and installed anti-theft, alarm and monitoring facilities. Special egg and milk processing equipment was purchased.
Three. System and system construction
The school has set up a leading group for the implementation of the "Student Nutrition Improvement Plan" headed by the principal. The general manager and head teacher of each school are the heads of classes. Members have a clear division of labor, and the responsibility lies with people.
The school has established and improved the rules and regulations of the "Student Nutrition Improvement Plan" and posted them on the wall for the relevant person in charge to learn more.
The school has signed a letter of responsibility for safety objectives with relevant personnel, and a special person is responsible for the acceptance and distribution of eggs and milk. The headmaster guides and supervises every day and reports problems in time.
Four, careful organization, timely distribution of nutritious meals.
(1) Acceptance, warehousing and customs clearance. Arrange a special person to be responsible for the acceptance of egg milk and carefully inspect the goods. Every time the egg milk sent by the supplier must be carefully checked and accepted by the egg milk manager, check whether the production date and shelf life of the milk are consistent with the quarantine report, and carefully check whether the packaging of the bagged milk is sealed, damaged, wrinkled and scratched, and smell it with your nose. Carefully check the quarantine report and packaging of eggs, check the quality of eggs, whether they meet the average grams required by the contract, whether they are contaminated, and check whether they are expired or deteriorated by means of flashlight irradiation and shaking. Refused to sign the school's "nutritious meal" self-inspection report on unqualified food.
(2) Sample retention: samples of eggs and milk are retained to ensure safety.
(3) Processing customs clearance: pre-job training for enterprise personnel, with certificates. The processing personnel are required to operate and process in strict accordance with the operation flow specifications.
(4) Distribution: Each class arranges a special person to be responsible for the distribution of eggs and milk. The school collects information in time and makes statistics on the number of students with nutritious meals, the distribution and registration of nutritious meals, and the students' diet.
(5) Recycling and cleaning: Each class is required to sort and recycle the nutritious meal garbage and store it in the designated school.
(6) close the insurance. Establish qualified egg and milk ledger. The school has a special food storage room temporarily, which can always keep the room clean and well ventilated to prevent mice, mosquitoes and flies and food poisoning. Once the supplier delivers the goods, it will be delivered in time. Food does not have a long storage time, so it is necessary to register the distribution.
(7) Close the distribution. The consumption of egg milk is collected by the head teacher of each class to the canteen and storage room for signature, and then distributed to the students of this class by the head teacher, and the students must sign when collecting it.
(8) Bring good food. After the class teacher handed the egg milk to the students, he asked the students to eat it uniformly on the spot. They were not allowed to put it there and eat it later. They were not allowed to take it home after it was put away to prevent food poisoning.
(9) Leave the beautiful things behind. Each class teacher keeps abreast of the situation of students after eating eggs and milk, and the class establishes an information officer reporting system. If students have abnormal reactions after eating egg milk, they should report to the school as soon as possible, and the school will take corresponding emergency measures according to the severity of the accident to control the expansion and aggravation of the accident as soon as possible.
Five, strengthen the "nutritious meal" fund management school to "nutritious meal" self-inspection report by default.
The cost of "nutritious meals" allocated by special funds at higher levels shall be managed by special accounts, so as to be earmarked, and shall not be misappropriated and used for the supply of "nutritious meals", and never use a penny. Guaranteed sufficient funds for "nutritious meals".
VI. Main Problems and Suggestions
The variety of food is single; Small quantity; It is suggested that if some fruits are added to the nutritious meal, more nutrition can be supplemented. At present, the supplier has no storage room and refrigeration equipment equipped with egg milk; No samples were distributed: once students have food safety problems, the supplier takes full responsibility.
Seven, regular and irregular improvement work.
The school regularly and irregularly checks the implementation of the "Student Nutrition Improvement Plan" system and the distribution and consumption of eggs and milk, and timely corrects the existing problems to ensure the safe and orderly development of the work.
5. Self-inspection and rectification report of school nutritious meals
In order to comprehensively and conscientiously implement the important instructions of the State Council and the provincial, municipal and district governments on carrying out the "nutritious meal project" among primary and secondary school students, after the meeting of "nutritious meal project" was held by the superior, our school responded positively and immediately took action to hold relevant meetings to study and deploy specific work. Since the implementation of the "Nutritional Meal Project" in March of 20xx, the "Nutritional Meal Project" in our school has been carried out smoothly and orderly. In order to ensure the implementation safety and students' health, according to the relevant requirements, our school organized personnel to conduct a comprehensive self-inspection on the implementation safety of the "nutritious meal project", and now the results of the self-inspection are reported as follows: 1. The school has set up a leading group for the implementation of the "nutritious meal project" headed by the principal, which is composed of the school Committee and the class teacher. The division of labor is clear and the responsibility lies with people.
Second, strengthen policy propaganda to make this policy of bereavement deeply rooted in the hearts of the people. After the introduction of this policy, we first conveyed the spirit of the documents of provinces, cities and counties at the teachers' meeting and asked teachers to do a good job in propaganda in the class. The school uses publicity columns, parent-teacher conferences, class leaders' meetings and blackboard newspapers to publicize and let students and parents know the policy. Through vigorous publicity, the people are willing to implement the policy, and parents consciously bear the expenses of their parents. The people are very grateful to the party and the government for their policy of benefiting the people.
Third, the school has established and improved various rules and regulations for the management of the "nutritious meal project", closely linked the relevant systems with the responsible person, and required the responsible person to keep the system in mind and post it on the wall.
4. The school signed a safety responsibility objective with all relevant personnel, and arranged special personnel to be responsible for safety supervision from the aspects of procurement, storage, processing and sample retention. The leader on duty and the leader on duty give guidance and supervision every day, and the teacher on duty records and verifies the nutritious meals in detail every morning, and reports the problems found and students with adverse reactions in time.
Five, the school regularly check the implementation of the "nutritious meal project" management system and food hygiene supervision, and timely rectify the existing problems.
Six, strengthen the management of "nutritious meals" funds, so that the party and the people can rest assured. The school implements special account management for the allocation of special funds for "nutritious meals" at the higher level, so that the funds are used exclusively for the supply of "nutritious meals" and never spend a penny to ensure that "nutritious meals" are adequately funded.
Seven, the main problem:
1, the quality of vegetables needs to be improved, and the preservation of vegetables needs to be further strengthened.
2. The operating skills of canteen staff need to be strengthened.