Self-inspection and rectification report on catering waste in school canteen

Report on self-inspection and rectification of dining waste in school canteens (5 general articles)

Inadvertently, a period of work has ended. Looking back on the existing work problems during this period, the self-inspection report should also keep up with the pace of time. So, have you mastered the format of the self-inspection report? The following is the self-inspection and rectification report (5 articles in general) I collected for you. Welcome to read it. I hope you will like it.

report on self-inspection and rectification of food waste in school canteen 1

our school has always put food safety and hygiene first, and put food safety as the top priority of school work, paying attention to peacetime and paying attention to 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 carried out a comprehensive and serious self-inspection and rectification of our canteen in September of 2xxx, and now the self-inspection and rectification are reported as follows:

1. Establish a leading body to strengthen the sense of responsibility

In order to strengthen the safety management of collective dining and food hygiene for teachers and students, and further strengthen the 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 implemented at different levels. The leading group will inspect the food hygiene and safety of the school canteen in a regular and irregular way, and make timely rectification when problems are found.

At the beginning of each school year, the school holds a meeting on canteen hygiene work, which clarifies the responsibilities and specific division of labor, and makes plans for specific safety work to clarify the responsibilities. At the same time, a meeting of school staff and logistics personnel was held to learn the documents issued by superiors, requiring school logistics personnel to improve their awareness of canteen hygiene, enhance their common sense of canteen hygiene, and earnestly realize the importance of school safety and hygiene.

second, train the cooking substitute and hold relevant certificates.

third, improve the health and food management system, so that the responsibility lies with people.

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

Fourth, control the four customs to prevent food poisoning accidents:

(1) Control the procurement and processing: check and accept the procurement, cook and cook the processing thoroughly, and keep the food samples.

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

(3) Good personal hygiene. Cooking agents must obtain health certificates and pass food hygiene training before taking up their posts, and staff members must wear work clothes when entering the canteen.

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

5. Strictly manage nutritious meals.

Do a good job in the management of the receipt and processing of nutritious meals according to the requirements of the old county central school.

VI. Establish the system of principal's accompanying meals.

VII. Establish a school meal committee, which is responsible for collecting and reflecting teachers' and students' opinions and suggestions on the school canteen, and inspecting and supervising the school canteen regularly and irregularly.

VIII. Rectification measures

(1) Intensify 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 makes the canteen staff consciously operate in accordance with the Food Hygiene Law.

(2) Strengthen management, strengthen hygiene supervision and strict operating procedures in canteen production and processing.

(3) completely 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, buy three-no products and drink raw water and cold water, and educates students to enhance their self-protection awareness. Use campus radio, blackboard newspaper and special lectures to publicize health and food safety knowledge and advocate students to develop good hygienic living habits.

(5) It is required to ensure the smooth drainage of the kitchen floor and clean up the accumulated water in time.

(6) raw and cooked food shall be stored separately, and raw and cooked food basins 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. Poisonous and harmful articles and personal articles shall not be stored in the food storage room

(7), and the system of obtaining tickets, certificates and registration for the purchase and purchase of food and raw materials must be established and improved.

VIII. Problems

At present, the conditions of the canteen in my new school are somewhat poor, especially the house is crowded, which makes it difficult to carry out work. However, we should persist in doing the above, resolutely put an end to food poisoning accidents, make persistent efforts, and do a better job in canteen hygiene. Self-inspection and rectification report on dining waste in school canteens 2

According to the spirit of documentsNo. [2xx]36 of the county people's government andNo. [2xx]11 of Ying Jiao Fa and the safety work instructions of leaders at all levels, and combined with the specific reality of our school, our school has taken various forms to pay close attention to food safety, extensively carried out food hygiene and safety education activities, learned relevant knowledge of food hygiene and safety, improved the safety awareness and ability of teachers and students in the school to distinguish qualified foods, and laid a solid foundation for ensuring the life safety of teachers and students in our school.

on March 31st, 2xx, according to the instructions of the superior, our school carried out a dragnet-type investigation and rectification work on food hygiene and safety in the second small area of Daihe. Participants in this safety investigation and rectification work are: the principal of the school, the vice principal, the person in charge of food hygiene and xxxxx, a member of the safety team. In line with the attitude of attaching great importance to school safety work and being serious and responsible for safety work, we conducted a thorough investigation and rectification, found a problem and responded to a problem, and strived to solve a problem.

The problems found in this food hygiene and safety inspection and the rectification suggestions are as follows:

1. The cleanliness of school canteens, small shops and school stalls is poor, and the food is stored in disorder, which requires orderly storage and meets the national standards;

2. Some food purchases have no records, and some records are not standardized. We can't see the place of purchase and the food situation, so we need to obtain certificates and set up an account according to regulations;

3. The uncooked and cooked food in the school canteen is unqualified, so it should be stored separately and kept in cold storage;

4. The food trial compensation system and sample retention system have not been well adhered to, so they should be adhered to according to the training requirements;

5. Students are free to enter and leave the operating room of the school canteen, the small shops and the storage places of the school stalls. Students are strictly forbidden to enter and leave privately to prevent poisoning incidents;

6. expired, deteriorated, food and three-no products shall not be sold;

7. There is a stall in the school that has no hygiene license, business license and employee health certificate. It is recommended to handle it immediately. If it cannot be completed before April 5, 2xx, please ask the relevant departments to investigate and deal with it according to the law;

8. There are quality problems in school drinking water. It is suggested that leaders at all levels report this situation to relevant departments, conduct sampling tests, and rectify unqualified drinking water to ensure the safety of drinking water for all teachers and students in the school;

9. There are some small stalls selling students' snacks and meals around the campus, which brings great difficulties to the food hygiene and safety management of the school. I hope to rectify the surrounding environment of the school.

I implore leaders at all levels to help the rectification of potential safety hazards in No.2 Primary School. Self-inspection and rectification report on dining waste in school canteen 3

In order to strengthen school management, improve safety and health awareness and create a good and harmonious campus environment. The school has long put safety and health work in the first place, paying attention to peacetime and paying attention to details. According to the spirit of the Notice on Further Strengthening Food Safety in School Canteen and the arrangement of the equipment center of the District Education Bureau, the leading group of canteen hygiene in our school has carried out a comprehensive and serious self-inspection on the canteen hygiene in our school. Now the self-inspection and self-inspection situation is reported as follows:

1. Improve the organization, refine the division of labor, and rectify the weak points in a targeted manner

Over the years, The school has always regarded the prevention and control of infectious diseases, students' food hygiene and campus environmental safety as the "top priority" of school work. The school firmly established the guiding ideology of "safety first, health first" and established a management team with President Jin Zhongqi as the first responsible person, Vice President Dai Bin in charge, and the director and deputy director of the General Affairs Department in charge of the division of labor. The division of labor of management personnel is refined layer by layer, the main body of responsibility is clearly defined, and responsibility forms are signed layer by layer. Clear who is responsible for the problem of accountability system. The General Affairs Department strengthens process management, corrects problems in time when found, and strives to reduce food safety incidents to zero. In view of the high incidence of infectious diseases in spring, the school organizes class teachers and logistics management personnel to conduct a morning check-up on day-to-day students every day, striving to prevent the spread of infectious diseases on campus. Establish and improve the health management system and accountability system, the responsibility should be assigned to people, do a good job in food hygiene publicity, and the General Affairs Department should do a good job in the inspection and appraisal of the canteen, so that rewards and punishments are clear.

2. Make efforts to institutionalize and regularize food safety management

The school organizes relevant personnel to seriously study the Food Safety Law, the Hygienic Management Regulations for School Dining Rooms and Students' Group Dining, and the relevant notices and spirits of the higher education administrative departments. Carry out food safety publicity activities in the whole school, publicize food safety in the form of blackboard newspaper, campus radio, campus network, window, etc., and 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 be routine. Employees must hold health certificates. Food raw materials, condiments, food additives, packaged food, chicken, fish, meat and vegetables distributed by Runzhou Equipment Center shall be inspected by the canteen and school logistics personnel before storage. Any stale, expired and moldy food shall be put out of storage and used. Every meal should be kept for 48 hours for inspection and stored in the existing freezer. After each sample is not less than 1g, treat the samples, make detailed records and do a good job of food sample retention. All the leftovers that can't be sold out must be removed as garbage and never left for the next meal. Do a good job in preventing flies and rats. The operation rooms are equipped with screen doors, and the outlets are equipped with rat-proof nets. No leftover food, rice grains will not spill on the ground, no small animals will be lured in, and the screen door and window should be closed properly during operation.

Third, strengthen the management of school canteens and logistics staff, and do a good job in health knowledge training

At the beginning of the new semester, the principal's office and logistics staff have called the canteen and logistics staff together for many times to learn about safety and health, requiring the staff to standardize their operations and abide by the health management system, so that the canteen and logistics staff can master the basic requirements of food hygiene and safety, develop good personal hygiene habits, wear clean work clothes and wash their hands frequently during work. Actively cooperate with the food and drug supervision department and the Bureau of Quality and Technical Supervision to inspect the hygiene and equipment of our school canteen, humbly listen to the valuable suggestions put forward by experts, make timely rectification, and eliminate possible safety hazards.

Fourth, strengthen publicity and education to enhance students' awareness of food hygiene and safety

School clinics and canteens should strengthen education through classroom education, blackboard newspaper, knowledge lectures and other forms, so that the knowledge of food hygiene and safety 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 makes the canteen staff consciously operate in accordance with the Food Hygiene Law. 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 hygienic living 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.

v. the district equipment center invested funds to improve the canteen environment and equipment

the equipment center purchased stainless steel tableware, kitchen utensils, heating barrels, food delivery vehicles, soup barrels, cupboards, boiler equipment, etc. The canteen environment is clean and tidy, the warehouse, roughing room and operation room are isolated, raw and cooked food are separated in the processing room, meat and vegetarian food are separated, containers and tools for processing raw and cooked food are separated, food is stored in categories, and food piled in the warehouse is separated from the ground.

VI. Safety precautions, alarm bells ringing

In order to effectively control the occurrence of food poisoning incidents in schools and monitor all kinds of hidden dangers of accidents, the equipment center installed four surveillance cameras for the school canteen, one in the operation room, one in the preparation room and two in the courtyard to effectively protect the health and safety of teachers, students and employees in the school.

The school security team put an end to all non-staff members entering the canteen. Without the company of relevant school personnel, non-canteen staff are not allowed to enter, effectively preventing the occurrence of poisoning incidents.

VII. Problems

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

(2) The employees in school canteens are all temporary workers, with low wages and insufficient peace of mind.

through inspection, we believe that the food safety work in the canteen of our school is on the track of normal, orderly and healthy operation, which basically meets the requirements of the superior leaders and the spirit of relevant documents. In the future, we will take further effective measures to continuously push the food safety management of our school to a new and higher level. Create a learning and living environment where students are satisfied, parents are assured, peers admire and leaders recognize. Self-inspection and rectification report on dining waste in school canteens 4

With a highly responsible attitude towards students, parents and society, the school conducted a detailed inspection on food safety in school canteens in strict accordance with the requirements of the Education Office of the Development Zone and the documents of the Municipal Education Bureau and the Health Bureau. Now the self-inspection report on food safety in school canteens is as follows:

1. Set up a leading body to strengthen the sense of responsibility

In order to strengthen the safety of students' collective dining and food hygiene. The school has set up a leading group for food hygiene and safety: the principal is the leader, the teacher is in charge, the division of labor is responsible, and it is implemented at all levels. The leading group will inspect the food hygiene and safety of the school canteen in a regular and irregular way, and make timely rectification when problems are found.

group leader:

deputy head:

members:

ii. self-examination

there are more than 5 students and more than 2 faculty members dining in the school cafeteria. Based on the principle of thrift and benefiting students, the school does a good job in canteen sales management, takes food safety as the top priority of school work, and formulates and improves various rules and regulations for canteen management.

(1) Hygiene system:

A. Food hygiene:

1. Fresh, hygienic and pollution-free foods such as vegetables, meat, rice and noodles should be purchased, and corrupt, spoiled and expired foods and foods that do not meet hygiene standards should not be purchased and sold.

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

3. Store raw and cooked foods separately and cut them raw.