Self-examination report on health creation work

#report# Introduction A self-examination report is a self-examination report style in which a unit or department examines the problems existing in the execution of a certain work within a certain period of time. The following is a self-examination report on health creation work compiled by Kao.com. Welcome to read!

Self-examination report on the sanitation work of the bureau

With the great attention of the bureau leaders, the sanitation work of our bureau strictly follows the overall requirements of the county sanitation office and raises awareness through publicity , grasping the organization's implementation of responsibilities, taking measures to beautify the environment, promoting the effective development of sanitation work, and achieving good results. The bureau's sanitation work is now reported as follows:

1. Leaders pay attention to it and work hard. Implementation

Health creation work is one of the important contents of our bureau. Bureau leaders attach great importance to health creation work and put health creation work on the important agenda of the bureau. Our bureau formulated an implementation plan and arrangement for sanitation work, held an overall staff mobilization meeting for sanitation work, and researched, deployed, and assessed health work together with unit economic and business work. In order to make the sanitation work in our bureau focused, responsible, solid and effective, our bureau has established a sanitation work leading group headed by the director, under the guidance of the sanitation work supervision group, and has improved the sanitation work supervision group In the sanitation management system, a sanitation duty system is implemented every day, and a dedicated person is responsible for it. A general cleaning is carried out once a week, and a sanitation evaluation is carried out once a month, so that the sanitation work can be followed, rules and regulations can be followed, and there is evidence to rely on. The overall situation has formed a management situation in which the main leaders personally grasp the situation, the leaders in charge of specific tasks, and all specific departments work together to effectively promote the steady development of health creation work.

2. Strengthen publicity and education and create a health-creating atmosphere

1. Organize cadres and employees to carry out extensive publicity and education activities on patriotic health, so as to improve employees’ knowledge of urban health, health care, and disease prevention Awareness rates have improved even further.

2. Use meetings, bulletin boards, distribution of hygiene and health knowledge promotional materials, etc. to promote various hygiene tips to cadres and employees, help them develop good hygiene habits, and make all cadres and employees have an awareness of creating hygiene I have a deeper understanding of work and consciously participate in activities.

3. Do a good job in tobacco control and establish a tobacco control system

Our bureau strengthens publicity through meetings, bulletin boards, slogans, etc., to raise awareness of tobacco control, and actively carries out "no tobacco control" Tobacco Control Office" was established to strengthen tobacco control management and supervision; through continuous summarization of work experience, a long-term management mechanism for tobacco control work was established, which effectively promoted the tobacco control work of our bureau and played a positive role in promoting the health creation work of our bureau.

IV. Increase investment in sanitation and effectively reduce the density of “four pests”

Part 2 Self-examination report on sanitation work

In order to ensure food hygiene, prevent food The harm of pollution and harmful factors to the human body ensures the health of the people in the jurisdiction. According to the "Food Hygiene Law of the People's Republic of China", our institute strictly follows the national sanitary city standards and further strengthens regular, standardized and institutionalized management. With continuous efforts to increase supervision and law enforcement, the overall level of food hygiene in our district has steadily improved. We now report on the food hygiene work carried out by our institute in the past two years as follows:

1. Basic situation

(1) Health supervision system

As the country has once again implemented The health law enforcement system was adjusted. In March XX, XX, our district established the XX District Health Supervision Office, which was entrusted by the XX District Health Bureau to perform the XX District health law enforcement supervision functions from XX, XX, XX.

(2) Basic information of the unit

Our institute is an xx-level public institution. The funding is in the form of full financial appropriation. The staff is xx. There are currently xx employees with average age. xx years old, xx people have a college degree and xx people have a bachelor's degree.

(3) Basic situation of catering units

As of xx, xx, xx, there are xx restaurants in *** in Jiancheng District of our district (including xx school canteens); food There are ***xx people working in the industry.

2. Implementation of established indicators and health supervision and management measures

Our institute strictly complies with the "Food Hygiene Law of the People's Republic of China" and "Catering Industry and Group Dining Distribution Units" In accordance with the requirements of laws, regulations, rules and standards such as "Hygienic Standards" and "General Hygienic Standards for Food Enterprises", we have effectively controlled the access to health licenses, continuously strengthened dynamic monitoring of the food market, and actively explored new measures for daily supervision. The level of food hygiene management has been remarkable. The overall situation of food hygiene has been significantly improved.

(1) Strengthen publicity and training and improve the hygiene awareness of employees

To meet the national hygiene standards and requirements, food hygiene requires not only perfect hardware facilities, but also good public health health knowledge and create awareness. Therefore, it is an important basic task to improve the hygiene knowledge and hygiene awareness of employees in the food hygiene industry.

First of all, focus on publicity work, hold food hygiene supervision and management work meetings every year, and conscientiously implement laws, regulations and relevant standards and requirements.

Secondly, food hygiene knowledge training courses are held from time to time, and the health managers of each unit are organized to carefully study relevant laws, regulations, and hygiene knowledge. In the past two years, xx and xx people have been trained respectively, with a pass rate of xx; and supervision of each unit has been carried out. The unit strengthens employee training. The training content includes health regulations, creation standards, health knowledge and disinfection methods, etc. The employee training rate reaches xx. Third, in daily supervision and inspection, focus on supervision and inspection of health-creation content, provide timely guidance and supervise corrections when problems are discovered. At present, employees in food production and operation units in our district can basically correctly grasp the relevant hygiene requirements and can consciously do a good job in hygiene management in accordance with relevant regulations.

(2) Strictly control the health administrative licensing

Our institute strictly complies with the "Administrative Licensing Law of the People's Republic of China", the "Food Hygiene Law of the People's Republic of China" and the founding national The relevant provisions of the Sanitary City have strengthened the issuance of health licenses for food production and operation and on-site health supervision. For food production and operation units that apply for certificates, they are checked at all levels from document review to on-site health supervision, and health licenses are strictly issued to ensure food hygiene and safety in our district. The food hygiene license holding rate of food production and operation units in the jurisdiction is xx. In the past two years, food hygiene practitioners in the jurisdiction have applied for xx and xx health certificates respectively, with a health certificate holding rate of xx0, and xx people with occupational contraindications have been transferred away, with a transfer rate of xx.

(3) Focus on the quantitative and hierarchical management of food hygiene supervision

Our institute has always regarded the quantitative and hierarchical management of food production and operation units as an important means of long-term management. Through quantitative Determine the corresponding frequency of supervision and inspection, strengthen supervision and management work, thereby improving the food hygiene and safety awareness of food production and operation units, especially the persons in charge of catering units, and ensuring food hygiene and safety in our district. As of the end of XX, our institute has included all food production and business units in Jiancheng District under its jurisdiction into quantitative and hierarchical management, and the food quantitative and hierarchical management rate of food production and business units in the jurisdiction is xx.

(4) Strengthen the daily supervision of food hygiene

Our firm strengthens the daily supervision of food hygiene, in accordance with the "Food Hygiene Law of the People's Republic of China" and "Group Distribution in the Catering Industry" "Unit Health Standards" and other laws and regulations, as well as the spirit of the document "xxxxxx" of the xx District Mass Entrepreneurship and Entrepreneurship Headquarters of xx City, strictly require the hardware transformation and software specifications of the catering industry in the jurisdiction. In the past two years, xx people have been dispatched to inspect xx households. Times, xx households were warned against food production and operation units that violated relevant laws and regulations, fined xx households with a total amount of XX yuan, confiscated xx kilograms of unqualified food, and banned xx households of unlicensed food production and operation units.

(5) Actively carry out special rectification work for small restaurants

Since xx, xx, in accordance with the requirements of xx City to create a national sanitary city, we have targeted the poor sanitary conditions of small restaurants in our district. , poor equipment, low-quality employees and other issues, our institute jointly organized a special rectification activity with the district industry and commerce, environmental protection, and district sub-district offices. Through effective rectification, some of the original imperfect infrastructures were quickly improved, and some management was not standardized enough. has been further standardized, and the health outlook has been significantly improved.

(6) Do a good job in food hygiene testing

In the past two years, xx types of various foods have been tested, with a pass rate of xx. The pass rate of tableware sampling inspection in xx and xx was xx and xx respectively, and the pass rate showed an upward trend.

(7) Actively and properly handle food poisoning incidents

In order to implement the prevention-oriented approach, promptly handle and control food contamination and food poisoning incidents to ensure that food contamination and food poisoning incidents occur Afterwards, all health supervision work is carried out efficiently and orderly to protect the health and life safety of the people and maintain normal social order. Our institute has formulated the "Emergency Response Plan for Food Contamination and Food Poisoning Incidents of the xx District Health Supervision Institute of xx City" . There were xx food poisoning incidents in xx. In order to cause this, no food poisoning or food-borne illness incidents occurred in our district in xx. In the past two years, the occurrence of food poisoning incidents in our district has shown a downward trend.

3. Highlights of sanitation work in the catering industry

(1) Hygiene supervision information disclosure system

In order to introduce a social supervision mechanism and supervise operators’ awareness of law-abiding operations and self-discipline awareness, strengthen consumers' awareness of rights protection, make health supervision work more transparent, create a clear and safe dining and consumption environment for consumers, and promote food hygiene supervision in our district to a new level. Our district's Jiancheng District xx catering units have implemented a health supervision information disclosure system and the establishment rate is xx.

The food hygiene supervision information bulletin board uniformly produced by our institute publicizes food hygiene licenses, health certificates of employees, basic requirements for food hygiene, responsibilities of food hygiene administrators, shop owners, and food hygiene and safety management organizations. Organization chart, reporting and complaint hotline, daily health supervision information, bulk purchase certificate request information, etc.

The health supervision information bulletin board closely links health supervision agencies, business units, and consumers. Our office uses it to show its work to the society and establish a good health law enforcement supervision image of "only those who are promising will have a position, and only those who have a position will have authority"; operators use it to strengthen their awareness of law-abiding operations and constantly remind themselves to do a good job in various health work; consumers can use it to understand the health status and health supervision work of business units and protect their legitimate rights and interests.

(2) Catering units have introduced three ledgers

In my jurisdiction, xx catering units in Jiancheng District have introduced three ledgers: the health administrator’s log and the raw material purchase certificate registration book , Food sample record book, establishment rate xx. The hygiene administrator's log is used by the food hygiene administrator of the catering unit to conduct self-examination on the hygiene of the food processing process of the catering unit and the hygiene management of employees, so as to discover and solve problems in a timely manner and prevent the occurrence of food poisoning accidents. The raw material purchase certificate registration book is mainly used for the purchase certificate and source registration of food raw materials purchased by catering units. It can prevent the purchase of unqualified food raw materials and the expiration of food raw materials in the warehouse. Food sample record books are mainly used in school canteens, kindergarten canteens, unit staff canteens and large catering units. They can play a key role in tracking down suspicious food when food poisoning occurs after concentrated meals.

IV. Actively explore long-term management mechanisms

Three self-examination reports on health creation and hygiene work

1. School safety work

( 1) Safety system

Our school has established and improved various safety work systems, established and improved various emergency plans, and carried out drills carefully. (Qualified)

(2) School building safety

1. Carry out in-depth investigation of school building safety. (Qualified)

2. Take effective measures to ensure the safety of teachers and students.

(Qualified)

(3) Prevention and control of infectious diseases

1. The school has a sound management system for infectious disease epidemics, clear responsibilities, sensitive monitoring, smooth information reporting channels, and standardized procedures. (Qualified)

2. According to the requirements of superiors, morning inspection work is carried out in a standardized manner, and morning inspection data is registered and saved in a standardized manner. (Qualified)

3. There is a dedicated person to report the epidemic. (Qualified)

4. Take prevention and control measures in advance for common infectious diseases in schools to strictly prevent the outbreak of various infectious diseases in schools. (Qualified)

5. The school actively cooperates with the township health center to conduct physical examinations for students. (Qualified)

6. The school has signed a responsibility letter for AIDS prevention and control work goals at all levels and actively carried out publicity work. (Qualified)

(4) Fire safety

1. Equip fire-fighting facilities as required, and regularly inspect, repair and maintain fire extinguishers. (Qualified)

2. The lighting facilities in the corridor are complete and meet the requirements, and there are fire-fighting lights. (Qualified)

3. Do a good job in drought relief, education and fire prevention work in the dry season. (Qualified)

4. The wires and circuits are standardized and there is no tampering. (Qualified)

5. Strengthen the management of dormitory students, and strictly prohibit students from smoking, using matches, lighters, candles and other open flames. (Qualified)

6. Adhere to the fire safety hazard investigation system. (Qualified)

(5) Food and drinking water hygiene and safety

1. The purchase of bulk food complies with regulations. (Qualified)

2. Canteen employees hold health certificates and the canteen has a health license. (Qualified)

3. The canteen insists on retaining samples and carefully records the retention of samples. (Qualified)

4. Take effective measures to prevent food poisoning accidents in school cafeterias and ensure the food safety of teachers and students. (Qualified)

(6) Traffic safety

1. Schools should strengthen vehicle safety education for students. (Qualified)

2. The school strictly prohibits primary school students from riding bicycles to school. (Qualified)

(7) Inspection of steam and water boilers. (Qualified)

Regularly and irregularly inspect and repair the school’s steam and water boilers. (Qualified)

(8) Safety education and publicity

The school has a fixed publicity window, carries out various forms of safety education, and carefully carries out various emergency plans.

(9) Safety information submission

1. The school adheres to a monthly reporting system for safety work information and a timely reporting system for important information. (Qualified)

2. There is a dedicated person responsible for information submission. (Qualified)

2. Health creation work

1. The school has a contact person for health creation work and reports the information on health creation work on time. (Qualified)

2. The school has established a health work file. (Qualified)

3. Campus greening and beautification work

School leaders attach great importance to campus greening and beautification work, formulate school greening and beautification policies, practice strict economy, pay attention to practical results, and actively and steadily promote campus greening and beautification work. Work. (Qualified)