Safety and health self-inspection report

Safety and health self-examination report sample (selected 5 articles)

Time flies and the work has come to an end. In the process of work, we have seen good things Yes, and you have seen areas that need improvement, you might as well sit down and write a self-examination report. How to write a self-examination report without becoming a formality? Below is a sample safety and health self-inspection report that I compiled for you (selected 5 articles). You are welcome to learn from and refer to it. I hope it will be helpful to you.

Safety and health self-inspection report 1

1. Inspection records:

(1) Student dormitory building

1. Student dormitory The door has no latch.

2. The door to the stairwell on the top floor is unlocked.

The lights in the toilets on the 3rd and 4th floors are not working.

(2) Teaching Building

1. The rear door locks of Class 4 of Grade 8 and Class 3 of Grade 9 are broken.

2. The aluminum alloy window locks of the classrooms on the second and third floors of the teaching building are broken.

(3) Toilets

1. Poor cleanliness.

2. The squatting partition wall of the men's restroom was broken.

(4) Public areas

1. New toilets are under construction, and there is a lot of accumulation in student activity areas.

2. The runway is uneven.

3. There is a big hole at the runway flag.

(5) Teachers’ dormitory building

Fire extinguishers on the 1st and 4th floors have expired.

2. Rectification measures for safety and health hazards

(1) Student dormitory building

1. Remove accumulations.

2. Replace the light bulb.

3. Lock the door for sleeping and eating.

(2) Teaching Building

1. Replace the aluminum alloy window locks.

2. Replace the classroom door lock.

(3) Toilets

1. Supervise students to clean the toilets and remove debris from the toilets.

2. Make warning slogans.

(4) Public areas

1. Post warning signs.

2. Strengthen student safety education.

Through this safety and health inspection, it is not difficult to see some safety hazards that currently exist in our school. We must work together to eliminate hidden dangers and nip them in the bud. We must always keep the safety of teachers and students in mind and keep the alarm bell ringing. Safety and Health Self-Inspection Report 2

After the city’s video and telephone conference on food safety and health inspection work, the Jiangji Town Party Committee and Government attached great importance to this work and made this work the top priority in the near future, strengthening leadership, Strengthen measures and comprehensively carry out special rectification activities for food safety and hygiene. At present, the activities have achieved the expected results and are continuing to deepen. The inspection status is now reported as follows:

1. Main practices

(1) Raise awareness and unify thinking.

As the commercial and trade center of the seven townships in the northeastern part of the county, the town party committee and government fully realize the importance and necessity of carrying out special food safety and hygiene rectification activities. In order to ensure that the special inspection work is carried out in a solid manner, the town party committee and government held a special meeting to conduct research and deployment. In line with the principle of "detailed and detailed, practical and practical, strict and strict", we attach great importance to it, organize it carefully, and carry out this project with all our strength. work, and effectively promote the "three formations": First, form political consciousness. Food safety inspection activities are related to the physical and mental health and life safety of the people in the town, and maintain the happiness of thousands of households. It is not only related to the social stability of the town and the cohesion of the people, but also related to the image and prestige of the party and the government. Therefore, We must not be careless or sloppy, and we must effectively enhance our sense of responsibility and urgency. The second is to form synergy. Food safety involves all aspects of production and life, and runs through the entire economic and social development. It is necessary to form and strengthen the joint efforts of "the government attaches great importance to quality, departments supervise quality, enterprises improve quality, and society pays attention to quality." The third is to build momentum.

Through slogans, blackboard newspapers, radio and other forms of publicity, we will widely publicize the relevant content of food safety inspections, create a momentum for special rectification, and form a good public opinion atmosphere on food safety in which "everyone cares, everyone supports, and everyone participates".

(2) Strengthen leadership and organize carefully.

In order to ensure that the food safety and hygiene inspection activities are effective, the town party committee and government established a team headed by Party Secretary Cao Zhihai, and Comrades Tao Wei, Party Secretary and Deputy Mayor, and Lu Gang, Deputy Mayor, as deputy team members. The food safety inspection leading group is composed of the chief responsible person and the main person in charge of the relevant departments. There are offices under the leadership group. Police stations, industrial and commercial offices, enterprise offices, health centers, food and veterinary stations are member units, establishing a government-led working mechanism with departmental participation and cooperation, effectively integrating departmental responsibilities with special rectification work, and forming a joint force for food safety inspections. A safety inspection and supervision team and a special rectification team have been established to find out the basics and conduct comprehensive registration, forming a work situation of frequent and regular inspections. The main leaders of the leading group regularly listen to reports on the progress of the work, identify problems, study them in time, and solve them in a timely manner. They truly realize that awareness, organization, and measures are in place, which provides organizational guarantee for the smooth development of food safety inspection work.

(3) Highlight key points and comprehensively improve them.

Focusing closely on the purpose that food safety and hygiene work is a popular project, we will conscientiously perform our duties, adhere to the principles of high standards, high quality, and high starting points, and strictly follow the spirit of provincial and municipal video and telephone conferences to supervise XX County Plan requirements, highlight key points, and pay close attention to rectification. On October 18th and 19th, a team led by department-level leaders focused on rural areas and market towns as key areas, and on small workshops and unlicensed black dens as key targets. , corporate merchants conducted a "draw-net" inspection, and successively inspected 24 villages and streets, 89 merchants, and 2 enterprises. For the catering industry, it mainly inspected the application of the "three certificates", internal facilities, whether there are fly-proof facilities and refrigeration facilities, and environmental conditions; for pastry shops, it mainly inspected whether the procurement of raw materials, packaging, and operation rooms meet sanitary conditions; for agricultural trade, Markets mainly check the status of pork, livestock and poultry products and internal management, the setting up of fair scales, and the situation of returning markets, etc.; supermarkets mainly check the status of the "three certificates", whether unqualified and expired products are on the shelves, and whether employees have health certificates, etc. Situation; small businesses and workshops mainly check whether the equipment is safe, whether there are potential safety hazards, whether various certificates and licenses are complete, and the sanitary environment conditions, etc. Conduct on-site inspections on ten major categories of key products including grains, meat, vegetables, dairy products, aquatic products, moon cakes, children's food, and health care products. ***Inspected 2 school canteens, 1 kindergarten canteen, 1 farmer's market, 5 supermarkets, 5 small markets, 5 cake processing and sales shops, 7 restaurants and 2 steamed bun shops. During the inspection, the staff not only inspected the problems existing in the production and operation of food by enterprises and merchants, but also explained food hygiene and safety knowledge to production and operation personnel. If the discovered problems can be rectified on the spot, they will be rectified on the spot. If they cannot be rectified on the spot, they will be ordered to make rectifications within a time limit. Time-limited rectification notices were issued to 2 restaurants, 1 noodle shop, 2 tofu shops, 2 department stores, 1 noodle processing shop, 1 supermarket, 1 inn shop and the town pig slaughterhouse. All rectifications have now been put in place.

2. Existing problems

Through food safety and hygiene inspections, the town’s food production and operation market has been purified, the public’s awareness of food safety and hygiene has been strengthened, and special rectification activities have achieved phased results. . However, some weak links were also found during the inspection, and some problems are still outstanding and need to be solved urgently. Mainly manifested in the following aspects:

First, some people do not have a strong awareness of food safety and hygiene. Many people mistakenly believe that the food sold in stores has been inspected by the state and there will be no problems and can be eaten with confidence; Some people think that "you won't get sick if you don't eat it cleanly" and don't need to pay too much attention to hygiene; some are greedy for cheap and take the initiative to buy some low-quality products.

Second, some food production and processing workshops have poor surrounding environment, with dung piles and garbage dumps right at the door, causing pollution to the production process.

Some production conditions are poor, the production sites are dirty, and the chopping boards used to produce soybean products are full of mold, dust, and dirt; the soybean products left to cool in the open air are covered with dust and flies; some purchased raw materials are mostly substandard products and are stored In dark and humid warehouses, it is easy to get moldy; the slaughterhouse environment is dirty, with sewage all over the floor, and flies flying around; the sales of cooked food, braised vegetables, etc. do not have dust-proof and fly-proof facilities, etc.

Third, some operators are motivated by profit and sell some expired, substandard products, or even fake and shoddy products; some operators do not have a high understanding of food safety and hygiene and believe that the things they sell are not produced by themselves. Yes, it has nothing to do with what happened.

Fourth, food hygiene and safety management is not strong. In the past, only relevant functional departments carried out inspections and rectifications, without joint efforts to form a strong synergy.

3. Next work plan

First, increase publicity efforts, conduct publicity and education to the majority of producers and consumers by convening meetings and printing and distributing food safety and hygiene brochures. Promote and raise the awareness of food safety and hygiene among producers and consumers, consciously develop good food hygiene and safety habits, consciously resist unhealthy food, enhance self-discipline and other-discipline awareness, and enhance food safety and hygiene awareness.

The second is to increase rectification efforts. All unqualified food must be removed from shelves, sealed, and destroyed. If the rectification is not completed within the time limit, the company will be shut down resolutely and corresponding financial penalties will be imposed to ensure that the rectification is in place.

The third is to increase supervision. Take food safety and hygiene inspection as a long-term, operational task, establish a professional team, actively explore the establishment of a long-term mechanism for food safety supervision, establish and improve the food safety information notification, release, analysis and evaluation system, and department joint meeting system and emergency early warning system to keep abreast of food safety trends, improve the ability to deal with sudden and major food safety incidents, and continuously establish a food safety and health supervision mechanism of "mass participation, departmental cooperation, multi-party coordination, and top-down linkage" to ensure that the entire town Food safety and hygiene work develops in a healthy and orderly manner, effectively ensuring the health of the people in the town. Safety and Health Self-Inspection Report 3

In order to respond to the call of the college, and to standardize and improve the student dormitory management system of our branch, improve the level of dormitory management, thereby further beautifying the living environment of students in our branch, and guide students to consciously comply with In accordance with the school dormitory management regulations, to enhance students' awareness of self-discipline and civilization, and strive to create dormitories with a clean and beautiful environment and a civilized and warm atmosphere, our branch launched the "School of Information Engineering Dormitory Safety Inspection and Thorough Investigation Activity".

1. Convene a meeting of all dormitory directors in a timely manner

Since the event started, our branch has promptly arranged for Teacher xxx, who has been responsible for dormitory management, to hold a meeting of dormitory directors, because everyone knows that dormitories are campus culture The window is the place where all students stay the longest during college, and it is also the place where problems are most easily discovered. The dormitory director is the person authorized to have the most influence and voice in this small area. In order to better strengthen the civilized cultivation of students in our branch, enrich the dormitory cultural life of college students, consciously abide by the school dormitory management regulations, enhance self-discipline and safety awareness, and better conduct a thorough inspection of the dormitory safety of the School of Information Engineering It is quite necessary to hold this meeting of dormitory directors for the preliminary publicity and call for the "Activity".

The meeting talked about the construction of dormitory health and safety culture, dormitory health and safety rules and regulations, civilized dormitory scoring standards, and hygienic dormitory scoring standards, all the way to the lessons learned from seniors who did not abide by dormitory-related systems and harmed others and themselves. Quite detailed.

2. The Female Engineering Department and Dormitory Management Department enter the dormitory every night to remind and emphasize

Although a meeting of all dormitory leaders was held, in order to make every student have a deep understanding of the content of this activity and requirements, and to help each student develop good dormitory life safety and hygiene habits more quickly. Our branch female working department and dormitory management department will also enter each dormitory every night to remind and emphasize.

3. Conduct a major inspection of dormitory safety and health

In order to urge students to pay attention to the construction of dormitory safety and health culture and develop good dormitory living habits as soon as possible, during the period from November 5th to 15th , the leaders of our branch led various class counselors, class committees and related student cadres to conduct a thorough investigation of the dormitory of our branch. Generally speaking, the safety and health work in each dormitory of our branch is relatively solid, but there are also individual problems in individual dormitories. For example, some dormitories do not pay attention to opening windows for ventilation, some do not pay attention to locking cabinets and drawers, some do not pay attention to cleaning dead corners, and some do not pull out network cables and chargers, etc.

Through this activity, our branch realized that the safety and health construction of dormitories cannot be ignored, and also saw some deficiencies in the work and some problems existing among students. In the next step, we will improve the dormitory management work. More solid and perfect, so that every student can live and grow in a healthy and happy environment. Safety and Health Self-Inspection Report 4

Since the start of the school year this spring, our school has made meticulous arrangements for safety work. School leaders have repeatedly carried out "checking for hidden dangers and plugging loopholes" in the school's teaching facilities. A major inspection of safety management work. We also inspected the food hygiene work in the school canteen, further implemented the safety first, prevention-oriented policy, prevented the occurrence of safety accidents, made every effort to build a safe campus, and created a good environment for students to grow healthily. Through this stage of safety inspection work, our school has achieved certain results in safety-related work. However, combined with social reality, there are still deficiencies in some places. Here is the self-inspection report material of our school in safety aspects. Make the following report.

1. Carry out organizational learning and strengthen awareness of safety work

At the beginning of this year, the school held a special meeting on administrative safety work, clarified tasks and responsibilities, and carried out a detailed division of labor. Planned the next step of safety work for the school. The school also organized all teachers to hold a safety work meeting. At the meeting, the principal, based on the actual situation of our school, talked about the issues that our school should pay attention to in the current safety work, put forward strict safety work requirements, and put forward "Without safety, there is nothing." "The work slogan requires everyone to fully understand the ideas of "safety above all else" and "children's lives are more important than anything else". It points out that safety work must be deeply rooted in the hearts of the people, and they must perform their duties when they are on duty. Safety work must not be relaxed at all. The school must form Everyone is responsible for campus safety. Everyone thinks about safety at all times and strives to create a good working environment for safety.

2. Existing problems

(1) Safety work

1. Traffic safety has always been the focus of our school’s safety work. After school, teachers cannot In managing students, although teachers repeatedly educate students to comply with traffic safety requirements, some students still run and wear on the road, which can easily cause safety accidents.

2. Itinerant vendors at the school gate are highly mobile and difficult to manage.

(2) School food hygiene and safety

1. The canteen building planning is unreasonable. As the enrollment scale of our school expands year by year, currently, it is far from being able to meet the needs of students for collective dining. The cleaning and processing areas in the canteen are unreasonably divided and need to be improved.

2. Employees’ safety awareness is not strong. First, some employees have low sensitivity and sense of responsibility for food safety, and are careless and careless during food processing and operation. Second, during the operation, some employees did not wear work clothes or were not neatly dressed, and some had long fingernails.

3. Poor management of the canteen after contracting. At present, school canteens are operated by the market and contracted to individuals. Individual contractors are driven by profits and pursue the lowest price when purchasing food raw materials and auxiliary materials, ignoring food hygiene issues. Especially when purchasing edible oils and condiments, most of them are unqualified products in bulk without trademarks; their awareness of purchasing certificates is not strong, resulting in Substandard food found its way into school cafeterias.

4. Food safety publicity is not enough. The school does not carry out regular food safety knowledge education, and most students do not have food safety self-protection knowledge.

3. Carefully inspect and urge rectification

1. We will continue to strengthen safety education and management focusing on traffic safety, strengthen contact with parents, form an educational synergy, and improve traffic safety. The effectiveness of safety education.

2. Continue to strengthen the rectification work of mobile vendors outside the school gate, strictly prohibit students from leaving the school gate during class breaks, strengthen education and management of food hygiene and safety, and educate students not to buy "three noes" foods.

3. Standardize food procurement. Increase the intensity of purchasing certificates so that the purchase of edible oils and condiments in our school canteen must meet national standards.

4. Strengthen training for employees. Strengthen the education and training of employees, enhance professional ethics and conscious awareness of food safety; establish and improve the on-the-job training system for canteen employees, improve the canteen training plan, and at the beginning of each semester, provide employees with information from canteen software and hardware requirements to food procurement, The entire process of acceptance, processing, operation, sales, etc. shall be trained, and those who are not qualified in the training shall be prohibited from taking up their posts, so as to improve the food safety awareness of school canteen employees from the source.

5. Strengthen publicity and education work. Schools should carry out food hygiene and safety education in a timely manner through various forms of publicity such as campus newspapers, lectures, broadcasts, wall charts, etc., increase food safety publicity, and continuously improve the awareness and ability of teachers and students to protect themselves on food safety. Safety and Health Self-Inspection Report 5

In line with a highly responsible attitude toward students, parents, and society, the school strictly follows the requirements of the Development Zone Education Office, and carefully reviews the requirements of the Municipal Education Bureau and Health Bureau documents. , a detailed inspection was conducted on the food safety of the school canteen, and the self-inspection work of the canteen food safety is now reported as follows:

1. Establish a leadership organization and strengthen the awareness of responsibility

In order to strengthen the The safety of students' collective dining and food hygiene ensures the health of teachers and students, further strengthens management awareness, improves management level, and clarifies management responsibilities. The school has established a food hygiene and safety leadership group: the principal is the leader, and teachers are in charge. They implement division of labor and responsibility and implement it at all levels. The leading group conducts regular and irregular inspections on food hygiene and safety in school cafeterias, and promptly rectifies any problems found.

Team leader:

Deputy team leader:

Members:

2. Self-examination situation

In There are currently more than 300 students and more than 50 faculty and staff dining in the school cafeteria. Based on the principle of diligence, thrift and benefiting students, the school does a good job in canteen sales management, regards food safety as the top priority of the school, and formulates and improves various rules and regulations for canteen management.

(1) Hygiene system:

a. Food hygiene:

1. Fresh, hygienic, pollution-free vegetables, meat, rice noodles and other foods should be purchased. It is not allowed to purchase and sell spoiled, spoiled, expired food and food that does not meet hygienic standards.

2. The fly-proof, rodent-proof, dust-proof and anti-corrosion facilities of food should be used normally.

3. Store raw and cooked foods separately, and use knives and cutting boards for cutting raw and cooked foods separately.

4. Before processing, the vegetables must be washed and the food must be cooked to ensure that the food is hygienic and safe.

5. Wash the tableware containing food and disinfect it regularly. Food tongs must be used when selling cooked food, and eating with hands is not allowed.

b. Personal hygiene:

1. Canteen staff must undergo physical examinations in strict accordance with the requirements of their superiors. Only those who meet the requirements can be employed.

2. Pay attention to personal hygiene, wear clean work clothes and hats when working, wash hands frequently, cut nails frequently, bathe and get haircut frequently, wash and change work clothes frequently.

c. Environmental sanitation:

1. Indoor and outdoor environments such as restaurants and kitchens must be cleaned every day according to the scope of the contract to keep them clean and sanitary. Cleaning is required every week to ensure that the "six sides" of the indoor environment are maintained. "Light", the floor is clean, the walls, doors, windows, and ceilings are free of stains, paintings, dust, and spider webs, there is no dirt outside, the water channels are smooth, there is no odor, and there are no sanitary dead corners.

2. Pots, sinks, cooking utensils, tabletops, cutting boards, food cabinets, freezers, etc. must be cleaned frequently and kept clean.

3. The sinks, ditches, and leftovers pools (buckets) around the canteen must be cleaned and swept regularly.

4. Dining tables and chairs should be wiped clean after use. Tableware and containers for cooked food must be washed and disinfected.

5. The storage of food and raw materials should meet the requirements of hygiene, safety and tidiness.

6. If it is discovered that the purchase and sale of diseased, dead, or spoiled meat (including sow pork), rice, noodles and other foods cause harm to human health, the Secretary General shall bear the main responsibility.

7. The purchased food should comply with food hygiene standards. For bulk food, valid certificates and invoices for the food must be provided.

8. The chief clerk should strengthen the investigation and understanding of market conditions, try to find ways to purchase cheap and high-quality items, and try to reduce costs and expenditures. Make as many meals as possible and make multiple varieties, striving to ensure that every student can eat delicious meals.

9. Dispose of leftovers strictly as required.

(2) Dining system

1. Serve meals on time strictly in accordance with the meal times specified by the school. Meals are not allowed to be served in advance or delayed unless there are special circumstances.

2. Be polite to others and do not use crude language.

3. Check the quantity of food in time when the meal is served, and replenish it in time to ensure a sufficient supply.

(3) Food acceptance system

1. All food purchased in the canteen must be inspected and accepted before use. Check the quality. It mainly depends on whether the quality of the food is intact, whether there is contamination or deterioration, whether there are complete manufacturer, trademark, production date and other signs, whether it has passed the shelf life, whether there is a product certificate, etc.; check the quantity. If it can be weighed, it must be weighed. If it is measured in pieces, it must meet the quantity standards.

2. After the acceptance is passed, the acceptance personnel will sign on the purchase invoice. If it is unqualified, timely feedback will be given to the purchasing staff. The purchasing staff must contact the supplier to return the goods. Unqualified food is strictly prohibited from entering the canteen.

3. Food that has not been accepted is strictly prohibited from entering the canteen. During the acceptance process, the acceptance personnel must be strict and conscientious.

4. Canteen staff should strive to improve their operation level according to seasonal changes and local conditions, and strive to diversify dishes and scientific meal preparation. Prices are set in strict accordance with relevant regulations, and canteens are not allowed to increase prices without authorization.

(4) Safety management system:

1. Improve the concept of safe work, conscientiously do fire prevention, anti-theft, and anti-virus work, and lock doors and windows when no one is around. The canteen is on duty at night.

2. Non-staff are prohibited from entering the canteen operating area and storage room, and selling snacks and snacks in the kitchen is not allowed. School staff and students are not allowed to enter the canteen without the permission of the staff, let alone the operation room and raw material room.

3. If employees are found to have suspected infectious diseases, they should report to the school immediately and take relevant measures.

5. The custodian should make a physical account of the canteen in a timely manner and fill in the storage form truthfully. When materials are shipped out of the warehouse, the custodian should fill out the warehouse-out form and require the signature of the recipient. Keep canteen supplies (including tableware, kitchen utensils, various finished products, semi-finished products and raw materials).

6. When working, you must comprehensively check whether water, electricity, gas, stoves, disinfection cabinets, refrigerators, etc. are normal, and deal with problems in a timely manner to prevent safety accidents. After get off work, you should close water, electric gates, oil and gas main valves, doors, windows, etc., and take precautions.

7. Safety regulations and relevant operating specifications must be strictly followed to prevent work-related injuries. It is not allowed to move electrical equipment at will; it is not allowed to change the functions of electrical equipment at will; it is not allowed to install or pull wires and power supplies randomly. Before using electric and electrical equipment, users must first study the equipment instruction manual and master the usage method before operating. If you do not operate according to the above regulations, you will be responsible for the consequences of the accident and personal compensation for equipment damage.

8. Visitors are not allowed in the canteen, and strangers and non-staff members are not allowed to enter or exit at will.

9. Actively prevent and control food poisoning. Once an incident occurs, report it immediately to the school leader and principal, protect the site, and seal up suspicious food so that the cause of the accident can be identified and held accountable.

10. Keep samples for each meal in time. Discreetly sell leftovers.

11. The restaurant should be cleaned promptly by dedicated personnel and kept tidy throughout the day.

(5) In case of violation of school rules and regulations, the Secretary-General shall cooperate with the General Affairs Office and the school to identify the responsibility. Those directly responsible shall be dealt with strictly in accordance with the school rules and regulations. Those who are under the management responsibility of the Secretary-General shall be severely punished. deal with. If a major safety incident occurs, it will be handed over to the judicial authorities for handling.

(6) The school has a suggestion box. The General Affairs Office regularly collects opinions and suggestions from teachers and students on food, hygiene, service attitude, etc., and regularly organizes student representatives to conduct evaluations and check the quality and quantity of meals.

(7) Strictly implement the school’s management system. Administrators should establish and improve the income and expenditure journals and detailed accounts of purchases and expenditures, and report the monthly income and expenditure detailed accounts to the school committee once a month.

3. Existing problems:

1. We also found some existing problems during the inspection process. For example: the cleaning methods of some vegetables do not meet the nutritional and hygienic requirements; when selling food, the health protection measures of the staff are not in place; individual staff do not explain the questions of faculty and students well, which can easily cause misunderstandings.

2. Most of the students come from surrounding rural areas and are relatively young. They are like little emperors or princesses at home. They have weak self-care ability and relatively poor awareness of abiding by school rules and regulations and maintaining hygiene in the restaurant environment.

3. Due to market reasons, the prices of vegetables, meat and other foods are relatively high, making it difficult to satisfy everyone’s taste.

IV. Rectification measures:

1. Establish a responsibility supervision mechanism, constantly improve and update various management systems, and ensure that: the system is on the wall, the responsibilities are assigned to the people, and the implementation is in place. Regular meetings are held for canteen staff to organize and learn food hygiene and safety knowledge to enhance safety awareness and improve management levels.

2 Further standardize internal management. The overall work of the canteen has been institutionalized and standardized. All management links including personnel, procurement, storage, processing, and sales will be refined and implemented.

3. Pay attention to publicity and education, and enhance the awareness of food hygiene and safety among teachers and students. Frequently use morning meetings, class meetings, school meetings, and use campus radio and blackboard newspapers to carry out targeted food hygiene publicity and education to students, and educate students to do three things and three things when buying food: first, be optimistic about the color of the food, and second, smell it. Smell the smell of food, and thirdly, check the production date and shelf life; firstly, do not drink raw water, secondly, do not buy expired food, and thirdly, do not eat moldy and spoiled food. To improve personal hygiene and environmental sanitation, students are required to wash hands frequently, cut nails frequently, change clothes and quilts frequently, and understand the spread and prevention of seasonal germs and viruses. Promote students to develop strong awareness and good habits.

5. Overcome shortcomings and move up a level

Compared with the inspection standards, we found in the self-examination that despite our considerable efforts, there are still some shortcomings in our work. In the future, , the school will take this inspection as an opportunity to further increase the intensity of supervision and continuous improvement, so as to bring the food safety work in the school canteen and even the overall work of the school to a new level. ;