Self-inspection report on school canteen work during the epidemic

#report# Introduction The school has now opened, but the epidemic situation is not yet very stable. The school epidemic prevention and control work must still be strictly carried out. In the school cafeteria, food inspection and safety assurance work must also be done. Okay, there can be no mistakes. The following is a self-examination report on school canteen work during the epidemic compiled by None. Welcome to read it!

1. Self-examination report on school canteen work during the epidemic

(1) Strengthen education and training for canteen staff

Pass a "letter" and "proposal" In various forms, we carry out targeted propaganda on the prevention and control of infectious diseases such as new coronavirus infection, publish health tips and medical guidance, scientifically guide staff to correctly understand and prevent diseases, guide canteen employees to standardize prevention and control behaviors, and improve their awareness of prevention and control. Control your awareness and ability, take personal protection, reduce unnecessary outings during the epidemic, wear masks regularly, try to avoid taking public transportation, not attending gatherings, and not participating in crowded public places.

Educate all canteen staff on the biological characteristics, infectivity, hazards, transmission methods, transmission routes and prevention and control knowledge of the new coronavirus. Employees are required to learn and master relevant epidemic prevention and control knowledge and organize On-the-job assessment.

(2) Formulate an emergency plan for epidemic prevention and control

1. Formulate isolation and emergency response measures, isolation measures and emergency transportation in case of employee symptoms such as fever, fatigue, dry cough or difficulty breathing. Plans for contacting designated hospitals along the route for medical treatment. 2. Develop emergency response plans for suspected cases and suspected food safety incidents discovered during dining.

3. Develop an emergency response plan for complaints and reports from teachers, students or parents regarding school catering safety and public opinion emergencies.

4. Organize emergency drills according to plans and plans to ensure that management and employees are familiar with the disposal process.

(3) Inform employees in advance of the time to return to work

1. After the superiors clarify the start time of school, the time for employees to return to school will be 14 days before students return to school. At that time, employees will be notified through the WeChat platform, The specific return time will be notified to each employee through various methods such as phone calls and text messages.

2. Before returning to work, it is necessary to continuously track and record the physical health status and outing activities of employees, and fully understand where employees travel before returning to work, whether they have taken public transportation, whether their physical condition is good, Whether you have had close contact with fever patients, whether you have been in contact with wild animals, etc.

3. Please note the precautions on the way back to work. If you choose to take public transportation, try to choose a window seat in the car; on the way, especially in the car, try to avoid taking Wear a mask when eating; minimize contact with others while on the road and keep a distance of more than one meter.

4. Employees from areas with severe epidemics will not return to work for the time being.

(4) Strictly check the epidemic situation of returning employees

1. Establish a "roster" of returning employees, implement "one person, one file" management of health conditions, and designate a dedicated person to be responsible for communicating with employees where they are. Community (village) cadres will verify and confirm, and comprehensively investigate whether they have been in contact with people returning from other provinces and key epidemic areas.

2. Strictly implement the 14-day isolation and observation system. All canteen employees are concentrated in the logistics staff dormitory, and unified closed management is implemented. They can only work after being confirmed to be healthy.

3. Designate a dedicated person to promptly distribute the prevention and control materials needed by employees to ensure adequate supply of masks, thermometers, disinfectants, work clothes and other related prevention and control materials.

(5) Reserve prevention and control materials and ingredients

1. Strictly follow epidemic prevention needs and equip them with masks, gloves, hats, hand sanitizer, thermometers, etc. that match the number of canteen employees. Disinfection medicines and equipment and other supplies needed for epidemic prevention and control.

2. Set up independent isolation rooms, purchase emergency equipment such as protective clothing, goggles, and medical equipment, and prepare for emergency isolation of teachers, students, and employees.

3. Equipped with tableware, tableware cleaning and disinfection facilities and cleaning facilities that match the amount of food served, and thoroughly clean and disinfect all tableware before the start of school.

4. Equip adequate hand washing and disinfection facilities and post signs of hand washing and disinfection methods. The detergents and disinfectants used should comply with relevant standards and requirements.

5. Conduct a thorough inventory of food raw materials, food additives, etc. in stock. If it is found that the shelf life has exceeded, has not been stored according to storage conditions, or has abnormal sensory properties such as mildew, deterioration, etc., it must be destroyed in accordance with relevant regulations.

6. Conduct a comprehensive inspection and maintenance of the canteen’s refrigeration, freezing, water supply and other facilities and equipment to ensure the canteen’s water safety and normal operation of facilities and equipment.

(6) Do a good job in canteen sanitation and epidemic prevention

1. Comprehensively carry out canteen disinfection and epidemic prevention, and conduct thorough and standardized cleaning and disinfection of food processing areas and dining places, including walls, floors, facilities and equipment , operating desks, door handles, faucets, air conditioners, ventilation equipment and exhaust outlets, etc., and keep disinfection records.

2. In order to reduce the density of people in dining places and prevent cross-contamination, temporary dining places that meet sanitary conditions should be renovated as appropriate, and simple separation devices should be installed in the dining places.

3. Post epidemic prevention publicity guidelines widely in restaurants and other places to guide teachers and students in scientific prevention and rational response, and enhance their understanding of safe dining environments and scientific dining methods.

2. Self-examination report on school canteen work during the epidemic

Our catering service company actively responded to the call of the party and the country, implemented the requirements of the "XXX Middle School Epidemic Prevention and Control Work Plan", and in accordance with The school took quick action in making decisions and arrangements to prevent and control the epidemic, activated an emergency plan, and established a COVID-19 prevention and control working group. All managers and employees in the canteen took action to prepare for the epidemic.

Before the start of school, all canteen employees must be comprehensively checked and a health ledger must be established to accurately understand the 14 consecutive days of health check-in required for each employee to return to work to ensure their physical health.

1. Health management. School canteens should establish and implement a health management system for employees. Before returning to work, it is necessary to organize a health check for canteen food safety managers and employees, obtain health certificates before starting work, and establish health files. At the same time, a unified announcement will be made in a prominent position in the school cafeteria.

2. Personnel management. Strengthen the self-prevention and control awareness of management and employees. Timely release of epidemic prevention and control information, self-protection measures, epidemic prevention and control-related knowledge, and on-the-job prevention and control-related requirements through WeChat groups, DingTalk work groups, etc., so that employees can master epidemic prevention and control knowledge and self-protection skills in a timely manner.

3. Temperature measurement management. Strictly implement the real-name morning inspection system and temperature measurement on-duty system. Canteen employees will have their temperatures checked once a day in the morning and afternoon (before each meal) and a file will be created. Those whose body temperature exceeds 37.3°C or who develop symptoms such as fatigue and cough, as well as those who have symptoms that may hinder food safety, should be promptly urged to go to the hospital for treatment. Only after the cause is identified and the symptoms are cured can they return to work.

4. Wear a mask. Students, faculty and staff and other diners who enter the canteen are required to wear masks and eat according to regulations. Work clothes and masks required. Strengthen secondary changing management. The work clothes of food sellers should be changed every day, washed and disinfected at high temperatures. During work, employees must wear masks at all times. During the epidemic, open and transparent masks made of PE are not allowed. Masks must not be reused and must be replaced regularly.

5. The kitchen is fully closed and managed. The back kitchen of the canteen strictly implements fully closed management (the access control system is improved). Non-canteen personnel are not allowed to enter the back kitchen. When relevant personnel of the canteen management department need to enter the back kitchen for work, they must have their body temperature checked, wear masks, and work clothes, and do the following: Good record.

6. Personal belongings management. Personal belongings are not allowed to be brought into the kitchen, and mobile phones must be disinfected before entering the kitchen.

7. Ventilation management between functional rooms. The kitchen windows should be opened regularly to maintain air circulation.

8. Intelligent supervision. Give full play to the supervisory role of the electronic monitoring and intelligent management system in standardizing the operations of cooking staff to prevent and control the epidemic, and promptly supervise and make rectifications in place.

3. Self-examination report on school canteen work during the epidemic

Currently, it is at a critical stage to prevent and control the pneumonia epidemic caused by the new coronavirus infection. In order to protect the health of school students and life safety, students go to school normally, and the school trade union strengthens the daily management of the staff canteen and makes every effort to ensure the safety of employees during the epidemic.

According to the requirements of the school party branch’s epidemic prevention and control work meeting, the school will quickly formulate the "Student Canteen Epidemic Prevention and Control Management Plan" and establish a school canteen epidemic prevention and control leading group to strictly implement the "six" strengthen.

1. Strengthen employee health management. Before resuming work, accurately monitor the physical and travel conditions of canteen workers and managers, and strictly implement morning inspections and temperature monitoring after resumption of work.

2. Strengthen the source control of food ingredients, strictly implement food incoming inspection, certificate and invoice request, ledger record, disinfection, sample retention, etc. Food suppliers will distribute according to supply demand to ensure the quality of food delivered. .

3. Strengthen personal protection and disinfection. All canteen staff must wear disposable masks and disposable gloves and change them in time. They must strictly clean and disinfect their hands before and after preparing food.

4. Strengthen the management of canteens and restaurants. The canteen will be fully cleaned and disinfected regularly every day. During meals, windows will be opened to maintain air circulation, floor mats will be updated and disinfected floor mats will be purchased. To prevent cross-infection when dining together, bring your own tableware.

5. Strengthen dining risks. In order to effectively cut off the transmission route of the virus, the canteen adopts a rotating and dispersed dining method.

6. Strengthen service guarantee work, reasonably match simple meals, purchase barrel noodles, braised eggs, ham sausages, biscuits, hand-shredded bread, apples, etc. in advance, and provide egg fried rice, shredded pork noodles, etc. the next day Food, effectively ensuring the health and nutrition of corporate employees’ meals.

The canteen trade union will continue to make the epidemic prevention and control work practical, detailed and complete, and resolutely win the sniper war of epidemic prevention and control.