Food safety self-inspection report

2021 Food Safety Self-Inspection Report (Selected 5 Articles)

Time flies, and the hard work has come to an end. The work that has existed for some time in the past The problem is worth summarizing. To this end, you must make a summary and write a self-examination report. So, have you mastered the format of the self-examination report? The following is the 2021 food safety self-inspection report (selected 5 articles) that I carefully compiled. It is for reference only. I hope it can help everyone.

Food safety self-examination report 1

In order to conscientiously implement the central school health work regulations and prevent the occurrence of food poisoning and other sudden food hygiene and safety incidents among school students, our school adheres to the spirit of In order to ensure the health and life safety of teachers and students, a self-examination was conducted on September 19th in the school cafeteria, shops around the school, drinking water, students’ own food, etc. The situation report is as follows:

1. Establish a school food safety leadership group

Team leader: Chen Fazhen (principal)

Deputy team leader: He Wenlong (teaching director)

Members: Head teachers of each class

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2. Work Measures

Our school’s food hygiene and safety work is under the correct guidance of the superior department, with the great attention and strong support of the school committee, and with the vigorous cooperation of relevant departments and the school Thanks to the joint efforts of all parties, school food hygiene and safety work is progressing smoothly, and school food safety accidents have been effectively contained. So far, there has been no school food hygiene and safety accident in the school. Our main methods are:

1. The school’s food hygiene and safety work management organization is sound. The school has established a "Logistics Safety Management Leading Group" to implement a target responsibility system. The principal of the school is responsible for specific tasks, and relevant personnel cooperate with them. Relevant systems and responsibilities have been formulated, and there are regular inspections.

2. Strengthen food hygiene and safety education in schools. The school includes health education and food hygiene and safety education in daily teaching content, strengthens students' food hygiene and safety knowledge education, enhances students' food hygiene and safety awareness and self-protection awareness, and gradually cultivates students to develop a "six musts and six don'ts" personal food Hygiene habits.

3. Further standardize the operating behavior of stores around the school. We will actively cooperate with relevant departments to resolutely clamp down on illegally operating small stalls without health permits or business licenses at the school gate. At the same time, educate the majority of students not to eat snacks, not to eat "three noes" foods, and to develop good food hygiene habits.

3. The focus of food hygiene work in the future

Effectively strengthen school food hygiene and safety work, prevent the occurrence of school food hygiene and safety incidents, and ensure the physical and life safety of the majority of students in the future. In our work, we plan to:

1. Further increase the publicity of food hygiene and safety knowledge, improve the school’s food hygiene and safety responsibility awareness and the majority of students’ food hygiene knowledge and self-protection abilities.

2. Increase the frequency of daily inspections and supervision of school food hygiene and safety work, timely identify potential food hygiene and safety hazards, firmly establish the awareness of "safety first", serve teachers and students, ensure health, and strive to create a safe and healthy school A good food hygiene environment continues to build a satisfactory and harmonious campus for the people.

3. Continue to actively cooperate with relevant departments to consolidate the results achieved in school food hygiene and safety work, and jointly create a good atmosphere for school food hygiene and safety. Food safety self-inspection report 2

According to the notice requirements of the xx Education Bureau Post-management Center, in order to effectively ensure the food safety of teachers and students, our school has recently carried out school food safety self-inspection work in accordance with relevant document requirements. .

1. Check the meal recipes

Check whether this week’s recipes contain foods and raw materials that are strictly prohibited from being purchased:

1. Green beans

2. Various beans

3. Fresh daylilies

4. Bitter almonds, bamboo shoots and their products, cassava and cassava products

5. Wild mushrooms

6. Bitter gourd (gourd)

7. Chives

8. Puffer fish

9. Toadstool

Check whether there are self-processed soy milk, cold meat salads, pickles, and direct-to-eat lettuce foods in this week's recipes (side dishes are not allowed). After checking, this week's recipes do not contain the above foods.

2. Self-inspection of catering

Check the catering samples sent to the school every day to check whether the catering is consistent with the recipe and whether there are various foods and raw materials that are strictly prohibited. As of the date of submission of the self-examination report, no problems were found.

3. Communicate with the catering company and convey the notice and requirements of the post-bureau management center

After receiving the notice from the post-bureau management center, immediately contact the catering company and convey the notice and requirements of the post-bureau management center. Catering companies are required to do the following three things

(1) Foods and raw materials that they are strictly prohibited from purchasing:

1. Sprouted and green potatoes

2. French beans

3. Various beans

4. Fresh day lily

5. Bitter almonds, bamboo shoots and their products, cassava and cassava products

　6. Bulk edible oil

　7. Wild mushrooms

　8. Bitter gourd (gourd)

　9. Leek

10. Pufferfish

11. Toadstool

(2) It is prohibited to process soy milk, cold meat salads, pickles, and direct-to-eat lettuce food (side dishes are not allowed either)

(3) It is prohibited to use rotten food and raw materials

IV. Do a good job in inspecting catering companies

Recently, contact the catering companies and conduct on-site inspections at the catering companies , check whether catering foods and raw materials meet relevant requirements, and check whether they use prohibited foods and raw materials. Food Safety Self-Inspection Report 3

According to the spirit of Yujiaofa No. 2xx64 document, our school organized a school inspection and rectification leading group led by the principal and attended by the general affairs director in charge of logistics. On March 10, 20xx A comprehensive investigation and rectification of food safety in our school was carried out today, and certain results were achieved. The report based on the investigation is as follows:

1. Institutional and system construction

1. Our school’s nutritional meal leading group is sound and has formulated an implementation plan for the nutrition improvement plan and various work management systems. , with operating procedures for food raw material procurement and acceptance, freshness preservation, processing, distribution, consumption, safety, sample retention, waste recycling, etc.

2. The school signed a food safety target responsibility letter with the nutritious meal management personnel and class teachers.

2. Food Safety Management

1. Our school’s nutritious meal managers hold “Health Certificates” and have also learned about food safety, food safety laws, regulations, rules, standards, etc. Knowledge.

2. The school’s food raw material purchases must be truthfully recorded and related sales receipts must be kept.

3. The school regularly cleans food processing, storage, display facilities, equipment, tableware, etc. to ensure hygiene and tidiness.

4. The school does not engage in illegal processing and other behaviors, and samples of the food consumed are kept according to standards every day.

5. The school has a dedicated storage room, and the storage equipment can basically ensure the safety and hygiene of food storage. There are dedicated personnel to manage the relevant systems, and there are dedicated personnel to register the food in and out of the warehouse.

3. School Management

1. Schools often educate students on safety and self-protection when eating nutritious meals.

There is no waste when students use nutritious meals. Our school designates each class teacher as the nutritional meal observer for the class and is responsible for organizing meals for the students in the class.

2. The school has formulated an emergency plan for nutritional meal safety accidents and strictly stipulated the accident reporting system. Each time the school purchases food raw materials, there are records of entry and exit.

4. Food safety around campus

1. According to this investigation and statistics, there are no sales stalls or "small dining tables" around our campus.

2. After on-site inspection, there are no safety hazards in the nutritious meals in our school.

5. The focus of food hygiene work in the future

Effectively strengthen school food hygiene and safety work, prevent the occurrence of school food hygiene and safety incidents, and ensure the physical and life safety of the majority of students in the future. In our work, we plan to:

1. Further increase the publicity of food hygiene and safety knowledge, improve the school's food hygiene and safety responsibility awareness and the majority of students' food hygiene knowledge and self-protection ability.

2. Increase the frequency of daily inspections and supervision of school food hygiene and safety work, timely identify potential food hygiene and safety hazards, firmly establish the awareness of "safety first", serve teachers and students, ensure health, and strive to create a safe and healthy school A good food hygiene environment will continue to build a harmonious campus that satisfies the people.

3. Continue to actively cooperate with relevant departments to consolidate the results of the school’s food hygiene and safety work, jointly create a good atmosphere for school food hygiene and safety, and make greater contributions to building a harmonious campus. Food Safety Self-Inspection Report 4

According to the requirements of Document No. xx, we carefully conducted self-examination according to the provincial food safety work assessment and evaluation plan. In XX, the party committee and government leaders of our township attached great importance to the implementation, and effectively implemented the food safety supervision within the jurisdiction of our township, ensuring that no food safety accidents occurred in our township. We now report on the self-examination of food safety work in our township as follows:

1. Leaders pay attention to and implement supervision responsibilities

Our township has established a team with the leader in charge as the team leader, the police station, comprehensive A food safety leading group composed of personnel from governance, health and other departments. The leading group is responsible for inspecting all food processing, retail stores, and restaurants within the jurisdiction, urging them to keep food purchase orders in categories on a monthly basis, and strictly control food processing, circulation, and consumption. At the same time, food safety responsibility letters were signed with each village to implement the responsibility of village cadres to supervise the slaughtering of livestock and poultry and the processing of agricultural products in the village. A food safety information officer is set up in each village to ensure that food safety-related information is known as soon as possible.

2. Extensive publicity to improve people’s food safety awareness

In XX, with the theme of “Building an Integrity Home and Building Food Safety Together”, we posted promotional slogans, Distribute publicity materials and other methods to widely publicize food safety knowledge, firmly establish the people's food safety awareness, and improve the people's self-protection ability.

3. Cooperate with departments to carry out food safety inspections in a solid manner

Regularly and irregularly work with the police station, comprehensive management office, Chengjiang Industrial and Commercial Branch, health center, safety production management office and other related functions The department conducts in-depth and detailed inspections of key areas such as food processing sites, supermarkets, markets, catering services, schools and surrounding stores within its jurisdiction.

1. Strictly crack down on unlicensed and illegal food operations and processing shops that use additives. An inspection of shops and catering services across the township found no businesses operating without licenses. No illegal use of additives was found in various braised products and cooked food processing shops.

2. Strengthen inspections of "three noes" foods in stores. Staff from the Lianhe xx Industrial and Commercial Branch of our township and the township police station focused on inspecting the stores around the school and seized more than 300 pieces of "three noes" food in more than ten categories, eliminating food safety hazards in a timely manner.

3. Ensure environmental sanitation is maintained. During inspection, if sanitary conditions are not up to standard, rectification will be ordered on the spot.

4. Strengthen food safety in canteens in crowded places such as schools and construction sites.

Our township organizes relevant departments such as education, health centers, and police stations to conduct safety inspections on canteens in primary and secondary schools, kindergartens, and construction sites. The canteens are required to be clean and hygienic, and the health management system is improved to ensure the health of students and the public. Food Safety Self-Inspection Report 5

In order to strengthen school management, improve safety and health awareness, and create a good and harmonious campus environment. The school has long given top priority to safety and health work, ensuring peace of mind and paying attention to details. Further strengthen the notification spirit of school canteen management, in order to ensure the physical and mental health of teachers and students in the school, stabilize the normal teaching order, and strictly prevent the occurrence of food poisoning accidents. Our school canteen sanitation work leading group has carried out a comprehensive and serious self-inspection and self-examination of the school's canteen sanitation work. The self-inspection and self-inspection report is now as follows:

1. School leaders attach great importance to canteen sanitation work

At the beginning of this semester, the school established a school canteen safety leadership group headed by the principal to formulate plans and clarify responsibilities for each specific safety work. At the same time, school logistics staff are required to raise their awareness of canteen hygiene, enhance their common sense of canteen hygiene, truly understand the importance of student safety and hygiene, ensure that children are well educated, well managed, and well protected, so that parents can safely leave their children in our hands. .

2. Improve the hygiene and food management systems and ensure that everyone is responsible. Establish a sound sanitation management system and accountability system. Responsibilities should be assigned to individuals. Food hygiene promotion should be done well. Canteen staff should do a weekly sanitation cleaning of the canteen to ensure that the canteen is clean, ventilated, dust-free, and harmful.

3. Adjust the internal layout of the kitchen to ensure that items are placed neatly and cleanly. Safety inspections of various equipment have been strengthened. The safety conditions of the cooking machinery, electrical equipment, circuits, switches and sockets attached to the canteen are relatively good, the management is relatively standardized and in place, and the operating procedures are clear. However, the safety of the warehouse is poor and it is a temporary building, which makes cleaning difficult.

4. Main existing problems

1. Due to funding reasons, the standard of supporting facilities in the school canteen is not high. The school canteen facilities and equipment are crude and unsupported.

5. Rectification measures

In order to effectively and effectively protect the health and safety of teachers, students and employees of the school. We focus on solving the problem from the following aspects:

(1) Increase publicity and education to enhance students’ awareness of food hygiene and safety. School cafeterias should increase educational efforts through various forms such as blackboard newspapers and knowledge lectures, so that the knowledge of food hygiene and safety can be deeply rooted in the hearts of the people, and they should consciously resist counterfeit and shoddy products to safeguard their own health. At the same time, the canteen staff are also encouraged to consciously operate in accordance with the Food Hygiene Law.

(2) Strengthen hygiene supervision in canteen production and processing, strictly enforce operating procedures, and increase supervision.

(3) Through health education, schools warn students not to eat moldy food, not to buy three-no products, not to drink raw or cold water, and educate students to enhance their awareness of self-protection.

In short, we must persist in doing the above-mentioned things to prevent the occurrence of food poisoning accidents. We must continue to work hard this semester to do a better job in canteen safety.