Summary and Selection of Self-inspection Report of Kindergarten Canteen in 2022 (5 articles)

Generally speaking, only practice can overcome the mistakes of experience. When a task is coming to an end, it is essential to write a report. When writing a report, you should stick to the topic, remember to deviate from the topic and make a long speech. Are you not sure how to write the report? To this end, I have carefully arranged the following contents: Summary of the self-inspection report of the kindergarten canteen in 2022, for reference only. Welcome to read this article.

Summary of self-inspection report of kindergarten canteen in 2022 1 1. Basic information:

There are 12 13 school canteens in the city, including 22 university canteens, 90 higher vocational canteens, 472 primary and secondary school canteens and 430 kindergarten canteens, all of which hold valid food hygiene licenses or catering service licenses. Health certificate holding rate 100%. ***82 1 households run their own canteens, accounting for 67.7% of the total, and 392 households are contracted to operate, accounting for 32.3% of the total. There are 33 primary and secondary schools that can only solve the dining problems of some teachers and students due to the limitation of the size of school canteens, and they also need to buy lunch boxes to solve the dining problems of teachers and students.

Second, the self-examination situation

Schools of all levels and types in the city conduct self-examination and scoring according to the Self-examination Form for the Special Renovation of Food Safety in School Canteen, and conduct self-examination from six aspects: school food safety management, catering service license, obtaining certificates and tickets, processing and making hygiene and health certificates, and using food additives. The main problems focus on the implementation of the system of claiming certificates and tickets, the management of food processing and production and the use of food additives. In some schools, the food raw material processing and cleaning pools are mixed with tableware cleaning and disinfection pools, the registration of food raw materials procurement is incomplete, the quantity and specifications of food samples do not meet the requirements, and food additives are not registered and used, so the special person is responsible for it and the counters keep it.

Third, the rectification situation

Through self-examination, the outstanding problems and weak links in school canteens have been found out and seriously rectified. The food safety situation in school canteens has improved significantly. If a school finds problems such as poor hygiene in the canteen, incomplete procurement registration and inadequate tableware disinfection during self-inspection, it shall notify the contracting business unit to make corrections within a time limit, or cancel the contracting business qualification of the unit and urge the contracting business unit to implement food safety requirements. Some schools will use the summer vacation to transform the canteens, replace and increase facilities, and ensure the food safety of school canteens from the hardware.

Summary of self-inspection report of kindergarten canteen in 2022 2 Dear Party branch:

In order to strengthen school management, further improve the construction and management level of primary and secondary school canteens in our county, prevent food-borne diseases such as school food poisoning, and ensure the health of teachers and students, the school has long put safety and health work in the first place, paying attention to peacetime and paying attention to details. Since the beginning of this semester, according to the Food Hygiene Law, School Hygiene Regulations, Guidelines for Quantitative Classification of Food Hygiene Supervision, Regulations on Hygiene Management of School Canteen and School Group Dining, Interim Provisions on Administrative Responsibility Investigation of School Food Poisoning Accidents and other laws and regulations, combined with the actual situation of our school, the leading group of our school's canteen hygiene work has carried out a comprehensive and serious self-examination of the school canteen hygiene work. Judging from the self-examination, it basically reached the third-class school canteen standard.

First, school leaders attach importance to canteen hygiene.

At the beginning of each school year, the school will hold a canteen hygiene work meeting to clarify 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 hygiene knowledge of the canteen, and make the overall work of the canteen institutionalized and standardized. Personnel, transfer-in, equipment, procurement, warehousing, processing, sales and other management links have been refined and implemented. Conscientiously understand the importance of students' safety and health work, ensure that children are well educated, managed and protected, and let parents trust their children to us.

Second, ensure that catering employees hold relevant certificates.

The canteen employees have complete licenses, which are legal and valid. Employees have physical examination, health training and "two certificates" every year. We actively cooperate at ordinary times and take the initiative to accept the supervision and guidance of the health administrative department. We have done a good job in this regard.

Three, improve the health and food management system, so that the responsibility to people.

Establish and improve the health management system and accountability system, the responsibility lies with people, do a good job in food hygiene publicity, health teachers should do a good job in weekly inspection and evaluation of canteens, and make rewards and punishments clear.

Fourth, adjust the internal layout of the kitchen.

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.

Five, four, put an end to the occurrence of food poisoning accidents:

(1) Ensure purchasing and processing: do a good job in purchasing acceptance, cooking and keeping food samples.

(2) Turn off "disinfection". All tableware and utensils are sterilized by high-temperature steam.

(3) Turn off "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 entering the kitchen to ensure the occurrence of poisoning incidents.

Six, the implementation of quantitative classification management system, adhere to the standardized management of school canteens according to quantitative classification management standards.

Seven. measures for rectification and reform

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) It is completely forbidden to use 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. 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. existing problems

(1) Due to financial reasons, the standard of supporting facilities in school canteens can't reach a higher quantitative grade standard, and the area of school canteens can't meet the requirement of 0.5 square meters per capita. There is no intelligent RF automatic rice selling system in the canteen, and there is no rice cooker in the rice selling room.

(2) The number of boarding students in school is relatively small, which makes the operators of school canteens unable to get higher remuneration, which affects the enthusiasm of workers to some extent. Usually, staff sometimes forget to wear work clothes and work hats.

(3) School drinking water has not been tested by higher authorities, resulting in no certificate.

(4) The school canteen did not strictly implement the "four-set" method, which also affected the score.

In short, in order to reach a higher quantitative grade standard, we need to make persistent efforts and make joint efforts to make the canteen hygiene better in the future.

Summary of the self-inspection report of kindergarten canteens in 2022 3 Yuanda University does a good job in canteen sales management based on the principle of diligence and thrift, so as to benefit students. The school has always put food safety and hygiene in the first place, taking food safety as the top priority of school work, paying attention to peacetime and details. According to the requirements of Xiaonan District Education Bureau, combined with the spirit of the document "Emergency Notice on Quickly Doing a Good Job in Food Safety in School Canteen to Prevent Food Poisoning" jointly issued by the State Food and Drug Administration of the United States and the Ministry of Education (Food and Drug Administration 20xx 159), the school conducted a comprehensive and serious self-examination on the hygiene work of our school canteen in a highly responsible attitude towards students, parents and society. 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 has set up a leading group for food hygiene and safety: the principal is the leader, and the division of labor is responsible for the implementation at all levels. The leading group will regularly and irregularly inspect the food hygiene and safety in the school canteen, and make timely rectification when problems are found.

At the beginning of each academic year, the school holds a canteen hygiene work meeting to clarify responsibilities and specific division of labor, make plans for specific safety work, and clarify 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 hold relevant 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 at high temperature. Use chemical reagents as little as possible for disinfection.

(3), the "personal hygiene". Employees who feel unwell are not allowed to enter the canteen.

Work, employees must obtain health certificates and pass food hygiene training before taking up their posts.

(4), put an end to non-working personnel into the kitchen, to ensure no poisoning phenomenon.

Five, the implementation of quantitative classification management system, adhere to the standardized management of school canteens according to quantitative classification management standards.

Rectification measures of 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) 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. existing problems

(1). Due to financial reasons, the standard of supporting facilities in school canteens is not high.

(2) There are teachers in the school canteen who have just engaged in catering and have not adapted yet.

(3) School food samples can't be adhered to.

In short, in order to put an end to food poisoning accidents, the above items must be persevered, and we will make persistent efforts this semester.

Make persistent efforts to make the canteen more hygienic.

Summary of self-inspection report of kindergarten canteen in 2022 4 Our school has always put food safety and hygiene in the first place, taking food safety as the top priority of school work, paying attention to peacetime and details. According to the requirements of Malong County Education Bureau and Malong County Food and Drug Administration, combined with the spirit of national food-related documents, our school conducted a comprehensive and serious self-inspection and rectification of our canteen in September 20xx, and now the self-inspection and rectification situation is reported as follows:

Establish a leading group and strengthen the sense of responsibility.

In order to strengthen the management of collective dining and food hygiene and safety of teachers and students, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. The school has set up a food working committee, with President Fan Lifa as the team leader, who is responsible for the division of labor and implements it at different levels. The leading group will regularly and irregularly inspect the food hygiene and safety in the school canteen, and make timely rectification when problems are found.

At the beginning of each academic year, the school holds a canteen hygiene work meeting to clarify responsibilities and specific division of labor, make plans for specific safety work, and clarify responsibilities. At the same time, a meeting of school staff and logistics personnel was held to learn the documents issued by the superior, 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 school safety and hygiene.

First, the generation of cooking personnel training, certificates.

Two, improve the health and food management system, so that the responsibility to people.

Establish and improve the health management system and accountability system, the responsibility should be given to people, and do a good job in food hygiene publicity. Teacher Zhang Guanglin will inspect and supervise the canteen at least once a day and make records.

Three, four, put an end to the occurrence of food poisoning accidents:

(1) Ensure purchasing and processing: do a good job in purchasing acceptance, cooking and keeping food samples.

(2) Turn off "disinfection". All tableware and utensils are sterilized at high temperature.

(3) Turn off "personal hygiene". Cooks must obtain health certificates and pass food hygiene training before taking up their posts, and staff must wear work clothes when entering the canteen.

(4) Put an end to non-working personnel entering the cooking room.

Fourth, strict management of nutritious meals. According to the requirements of the old county central school, we should conscientiously do a good job in the collection and processing management of nutritious meals.

Five, the establishment of the principal to accompany the meal system.

Six, the establishment of school meals committee, responsible for collecting and reflecting the opinions and suggestions of teachers and students on the school canteen, regular and irregular inspection and supervision of the school canteen.

Seven. measures for rectification and reform

(1) Strengthen publicity and education to enhance students' awareness of food hygiene and safety. Schools and canteens 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, health supervision, and strict operating procedures for canteen production and processing.

(3) Stop using disposable bowls and chopsticks to prevent the occurrence of 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. Use campus radio, blackboard newspaper and special lectures to publicize health and food safety knowledge and advocate students to develop good health habits.

(5) Ensure the smooth drainage of the kitchen floor and clear the accumulated water in time.

(6) Raw and cooked food shall be stored separately, and raw and cooked food pots shall be used separately and marked with the words raw and cooked. Students are not allowed to provide overnight or spoiled food. Raw and cooked food should be stored separately and kept clean in the refrigerator. The food storeroom shall not store toxic and harmful articles and personal articles.

(7), must establish and improve the food and raw materials purchase ticket, card and registration system.

Eight, the existing problems

At present, the canteen conditions in my new school are somewhat poor, especially the house is crowded, which makes it difficult to carry out the work. However, we must persist in the above points, resolutely put an end to food poisoning accidents, make persistent efforts, and do a better job in canteen hygiene.

Summary of Self-inspection Report of Kindergarten Canteen in 2022 5 In order to further strengthen the food safety work in our school and improve the management level of food hygiene and safety, according to the document 201May 2 16, the emergency notice of the Office of Organizational Establishment Committee of Admiralty County Committee 20x9 1, the Office of zhijin county People's Government of Admiralty County Committee Office on effectively strengthening food and drug safety supervision and the instructions of the main leaders of Qimo Township, our school has formulated this time according to the requirements of superiors.

First, the basic situation of the school.

Our school is a rural junior middle school, located in the urban-rural fringe, about 8 kilometers away from the county seat. At present, there are 1 1 classes in the school, with 543 students, 230 boarders and 34 teachers. The school implements semi-closed management and employs two security guards (police assistants). The teaching building, dormitory area, canteen, doorman and other places of the school are all equipped with infrared electronic monitoring systems, which effectively guarantees the safety of the campus.

Second, the main work and measures

1. Improve the organization and refine the division of labor. Our school has always attached great importance to safety work, especially food hygiene and safety work. The school has set up a food safety leading group, with principal Jiayi Wang as the team leader, Li Feng and Yang Xiaogang as the deputy team leaders, Han Dejun (general affairs director), Luo Ji (safety information officer), (school police coordinator, warehouse keeper), Wang Yingfeng (canteen chef), class teacher and parents as the team members, and established the school food safety responsibility system and accountability system.

2, strengthen leadership, clear responsibility.

The school has always attached importance to food hygiene and safety, prevention and control of infectious diseases, students' food hygiene and campus environmental safety, firmly established the guiding ideology of "safety first, health first", and established a management team with principal Jiayi Wang as the first responsible person, vice president Li Feng as the responsible person, Luo Ji Safety Information Officer as the responsible person, and general affairs director as the responsible person for raw material procurement. The division of labor of management personnel is detailed and clear. A supervision system for school administrators, parents of students and student cadres has been formulated. Strengthen process management, find problems and make timely rectification, and strive to reduce food safety incidents to zero.

3. Organizational learning and refined management.

In view of the high incidence of infectious diseases in spring, the school organizes class teachers and subject teachers to conduct morning check-ups for day students and boarders every day to prevent infectious diseases from spreading on campus. Put an end to the "four noes" food for teachers and students entering the school. Strive to make food safety management institutionalized, routine and standardized. The school organized relevant personnel to seriously study the Food Safety Law of People's Republic of China (PRC), the Food Hygiene Law of People's Republic of China (PRC), the Hygienic Management Regulations for School Dining Rooms and Students' Collective Dining and the higher education administrative departments.

Notice and spirit. Carry out food safety publicity and education activities throughout the school, and educate students on food hygiene and safety in the form of school meetings and class meetings. Strive to form a campus atmosphere in which everyone stresses safety and everyone supervises safety.

Strictly implement various food hygiene systems formulated by the school and strive to achieve standardized management. Employees must hold health certificates, and they are strictly required to purchase, collect tickets, register and make ledgers when purchasing goods at ordinary times. Used food raw materials, condiments, food additives, packaged food, chicken, fish, meat, vegetables, etc. should be inspected by the canteen warehouse keeper and the school general affairs director before storage, and all stale, expired and moldy foods should be used out of the warehouse. Every meal should be kept for inspection and recorded in detail. All the leftovers must be disposed of as garbage and never left for the next meal. Put an end to the "four noes" food entering schools and flowing to students. If it is deteriorated or expired, it must be destroyed in time and recorded.

4. Strengthen education and cooperate with 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 the strong publicity and education work and the requirements of the school meeting, the teachers and students of the whole school have a deeper understanding of the importance of food safety, and also understand and master some basic food safety common sense. A food safety supervision team composed of school leaders, class teachers, teachers' representatives, parents and students' representatives was set up, and a suggestion box was set up.

5. Strengthen key work to ensure the safety of teachers and students.

Strengthen canteen management. Our school conscientiously implements the Food Hygiene Law of People's Republic of China (PRC), the Regulations of Guizhou Province on Food Hygiene Management and the documents of Zhijin County Committee and zhijin county People's Government on food hygiene and safety, and complies with the requirements of zhijin county Education Bureau, zhijin county Health Bureau and Qimo Township People's Government of zhijin county. The canteen management system is complete, and the canteen hygiene and safety management in our school is scientific. Obtain a valid catering service license, strengthen the health management of canteen employees, and require them to go to county-level hospitals for health examination and obtain health certificates. Comrade Luo Heng is a member in charge of the canteen, responsible for the daily management of the canteen. Comrade Han Dejun is responsible for daily procurement and has established various ledgers. Raw material procurement strictly implements the system of claiming certificates and tickets, and the warehouse is separated from dry and wet, with two locks. In and out of the goods, we must register. Warehouse, roughing room, finishing room, washing and cutting room and cutting room are clearly marked and have corresponding management systems; Strict disinfection, cleaning and food sample retention. The health and safety management system of canteen has been formulated, and the canteen staff are strictly required to wear clothes and hold certificates. Employees in the canteen are required to hold relevant certificates, and the leaders in charge of the school can check the work of employees in the canteen at any time to understand the internal situation of the canteen. The school implements strict food procurement procedures, and the canteen implements fixed-point procurement of grain, oil, meat, eggs and vegetables to ensure food safety. Further strengthen the education and training of employees' safety, hygiene, catering quality and service awareness, establish a good image, and provide better services for teachers, students and employees of the whole school.

Three, improve the equipment, standardize the operation safety and health.

The school has strengthened its investment in the student canteen. In order to improve the canteen environment, the school invested a lot of money to improve the hardware conditions of the student canteen. Stainless steel tableware, kitchen utensils, heating and selling cabinets, disinfection cabinets, cleaning cabinets, freezers to prevent food deterioration, food sample storage cabinets, and ultraviolet germicidal lamps. Wash all tableware and kitchen utensils after each meal is disinfected. The canteen environment is relatively clean and tidy, and there are garbage containers with lids. The warehouse, roughing room and operation room are isolated, the raw and cooked food in the processing room are separated, the meat and vegetables are separated, the containers and tools for processing raw and cooked food are separated, and the food is classified and stored. The warehouse is separated from the ground, and food additives are strictly used.

Through self-examination, it is found that the garbage, slops and meals left by students are not properly disposed, and the disposal account is not perfect. The school is undergoing rectification. Although the food safety work in our canteen runs normally, orderly and healthily, which basically meets the requirements of superior leaders and the spirit of relevant documents, we cannot relax our vigilance. We will take further effective measures to improve various rules and regulations and continue to promote food safety management in our school. Create a learning, living and dining environment that satisfies students, reassures parents, envies peers and is recognized by leaders.