Complete sample food safety self-inspection report templates (selected 6 articles)

?Recently, food safety issues have attracted everyone's attention. In order to make everyone aware of food safety, we have started a food safety self-examination activity. The following is a "Complete Sample Food Safety Self-Inspection Report Template (Selected 6)" that I have carefully compiled for you. It is for reference only. You are welcome to read it. A complete collection of food safety self-inspection report templates (selected 6 articles) Part 1

County Food Safety Committee:

According to the provincial, municipal and county "Special Rural Food Safety Rectification Activities" According to the requirements of the Plan, we have implemented the spirit of the food safety conferences at the provincial, municipal and county levels, combined with the actual situation of our unit, and conscientiously carried out self-examination and self-correction activities. We now report on the progress of this work as follows:

?1 , attach great importance to and implement responsibilities

After the county special meeting on March 20, the bureau leaders attached great importance to it and immediately organized a meeting with relevant personnel to require all staff to fully realize the importance of rural food safety and necessity. Enhance the awareness of the overall situation and responsibility, make this event a top priority, and pay close attention to it. At the meeting, work tasks were clarified, responsibilities were assigned to people, and the situation and existing weak links of salt safety work in our county were carefully analyzed. Careful arrangements were made for the specific work, and sufficient work was done to ensure the smooth development of some activities. Prepare.

? 2. Establish key points and increase self-inspection and market inspection

?1. Starting from March 23, the director and the salt administration leader will lead the quality inspection, salt management Government staff conducted random inspections on the quality of salt products in the unit's warehouse and found no unsafe factors. On March 24, he led the staff to inspect the franchised outlets in various towns and villages, and provided reasonable guidance on the warehouses, salt product stacking, and in-store salt product display in each store. It was required that they must not be mixed with items that may easily cause changes in the quality of salt products, and eliminate salt In order to identify product safety hazards, 35 specialty stores were inspected and no safety hazards were found.

?2. From March 26th to March 27th, we conducted inspections on factories and mines that use industrial salt such as Datang Power Plant, Tingnan Coal Mine, Hujiahe Coal Mine, Tongda Juice Factory, Gaojiapo Coal Mine, etc. Conduct inspections, clarify the purpose, and require staff to strictly manage industrial salt and resolutely not provide industrial salt to others for eating or making pickles. At the same time, strict and detailed inspections will be conducted on the employees, restaurants and migrant workers' canteens of these units, and staff will be guided to reasonably store and correctly use qualified salt products.

?3. From March 28th to April 2nd, the team led by the main leaders went deep into the remote mountainous countryside of our county to inspect small shops and canteens, and comprehensively inspected all types of shops, There are more than 180 stalls and there are no problems. At the same time, we also carried out door-to-door spot checks on the edible salt situation in people’s homes. A total of 328 households were randomly inspected, and no substandard salt products were found. We also inspected the edible salt situation in food processing workshops around the county. We inspected 9 households, all of which were Qualified salt.

?3. Strengthen the quality inspection of salt to ensure reasonable inventory

?We conduct random inspections of the quality of various salt products and newly imported salt products in the warehouse at any time, and resolutely ensure that unqualified salt The products will not be put into the warehouse, and the edible salt with quality problems will not flow into the market, so as to ensure the safety of edible salt for the general public, protect the health of the people, and prevent the occurrence of all salt safety accidents. Members of the rural food safety team must stick to their posts and assume their respective responsibilities. If signs of unsafe accidents are discovered, they should be reported to each level in a timely manner and handled promptly. Those responsible for problems arising in this work will be dealt with seriously by the bureau and will not be tolerated. A complete collection of food safety self-inspection report templates (selected 6 articles) Part 2

? Our school can conscientiously implement the "Food Hygiene Law of the People's Republic of China", "School Hygiene Work Regulations", etc. Laws and regulations, guided by the "Gansu Province Rural Compulsory Education Students Nutrition Improvement Plan Food Safety Management Measures" and the "Jingyuan County Notice on Strengthening Rural Compulsory Education Students Nutrition Improvement Plan Food Safety Management Work", prevent and eliminate school students' food safety Poisoning and other sudden food hygiene and safety incidents occur to ensure the health and life safety of school students. In daily work, the school always regards the school food hygiene and safety work as the focus of its work, and makes unremitting efforts to keep the alarm bells ringing. Self-examinations were conducted on stores, drinking water, students’ own food, and nutritious dining rooms around our school to ensure that our school’s food hygiene and safety work is carried out in a solid and effective manner.

The specific situation is summarized as follows:

?1. A food safety leading group was established

?Team leader: Chang Juquan

?Deputy leader: Wan Xue Yanding Xiuyun

?Members: Huang Jinqiang, Wang Yuxia, Zhang Aimin, Jin Yurong, Zhang Jianli, Huang Xiaoping, Yu Jianru, Huang Xiaoxian, Wei Ruili

?2. Basic situation

?*** in the whole school 9 teaching classes with 271 students. The school has a dedicated nutritional dining room.

?3. Work measures

?Our school’s food hygiene and safety work is under the correct guidance of the superior department, with the strong support of relevant departments and the joint efforts of the school , school food hygiene and safety work is progressing smoothly, and school food safety incidents 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 "Food Safety Management Leading Group" to implement a target responsibility system. The vice president in charge is responsible for specific tasks, and relevant personnel cooperate with each other to formulate relevant systems and responsibilities.

?2. Strengthen food hygiene and safety education in schools. The school includes health education and food hygiene and safety education in daily teaching content. It strengthens students’ food hygiene and safety knowledge education through various forms such as Mandarin speeches, safety education conferences, and food safety class meetings, and enhances students’ food hygiene and safety awareness and Self-protection awareness and gradually cultivate students to develop good personal food hygiene habits.

?3. Strengthen the management of nutritious meals. The school strictly follows the arrangements of superiors and attaches great importance to the school's nutritious meal management. It implements a fixed-point responsibility system for managers and head teachers. Early reading teachers follow the meal system on time, and do a good job in daily distribution and safe consumption of nutritious meals.

?4. Direction of future efforts

?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 number of daily inspections and supervision of school food hygiene and safety work, promptly identify potential food hygiene and safety hazards, firmly establish the awareness of "safety first", serve teachers and students, ensure health, and strive to create school safety , good food hygiene environment, and continuously build a satisfactory and harmonious campus for the people.

?3. Continue to actively cooperate with relevant departments to consolidate the results of school food hygiene and safety work, jointly create a good atmosphere for school food hygiene and safety, and make greater contributions to building harmonious bilingualism.

?In short, school food safety work is an important part of safety work and cannot be sloppy at all. Our school will continue to improve food safety working methods and continuously strengthen food safety management in future work. , and strive to ensure that our school is foolproof in terms of food safety work. Work to the next level. A complete collection of food safety self-inspection report templates (selected 6 articles) Part 3

?According to the spirit of relevant documents of the County Education Bureau, in order to do a good job in school food hygiene work, our school has carefully arranged and implemented it in a down-to-earth manner, and established The canteen health and safety self-inspection leading group, with principal Li Guangwei as the team leader and the party branch secretary as the deputy leader, with the participation of the vice principal, general affairs director, and head teachers of each class, conducted a thorough inspection of our school canteen and identified the problems found during the inspection. Timely remediation was carried out to further improve the canteen health and safety system and achieve good results. The canteen health and safety self-inspection work is now reported as follows:

?1. Establish a leadership organization and clarify responsibilities

?In order to strengthen the safety of students' collective dining and food hygiene, ensure that food hygiene is qualified, and ensure the health of teachers and students, further strengthen management awareness, improve management levels, and clarify management responsibilities.

A leading group for collective dining and food hygiene and safety work has been specially established:

?2. Self-examination time

?May 18 to April 21, 20xx

?3. Inspection status

?Carry out a comprehensive inspection of the school canteen, especially on food hygiene, personal hygiene of catering staff, drinking water hygiene, environmental sanitation, prevention and management of infectious diseases, and electricity safety in the canteen A comprehensive and detailed investigation was conducted. After the investigation, rectifications were carried out in a timely manner, detailed rectification measures were formulated, various rules and regulations were further improved, problems that could be solved were promptly and thoroughly solved, temporary difficulties were reported to higher authorities in a timely manner, and effective measures were taken to eliminate hidden dangers. Through the implementation of self-examination work, the responsibilities of relevant personnel have been further clarified, awareness has been raised, and the legal awareness and responsibility awareness of canteen managers and canteen contractors have been further enhanced.

?4. Take measures:

?1. Improve the sanitary facilities in the canteen. The sanitation facilities in the canteen have been further improved. The cooking equipment has been updated and renovated, the equipment and facilities of the canteen are basically sound, the layout of each processing area is reasonable, and the environment is neat and clean.

?2. Further standardize internal management. The first is to improve the organization, conduct regular and irregular sanitation inspections in the canteen, and promptly urge rectification when problems are found; the second is to standardize management. The canteen management system has been further improved and the overall work of the canteen has been institutionalized and standardized. All management links including personnel, transfer, equipment, procurement, storage, processing, sales, etc. have been refined and implemented.

?3. Further strengthen the management of food procurement, storage and processing. Food procurement is carried out in strict accordance with the requirements of the "Food Safety Law". All uniformly purchased foods (including rice, flour, meat, cooking oil, types of seasonings, etc.) are strictly inspected and certified in accordance with national regulations. The processing procedures are relatively reasonable, raw and cooked food, meat and vegetables are separated, and the cleaning and disinfection system is strictly implemented.

?4. Strengthen canteen license management. Canteen staff undergo physical examinations every year, receive training on hygiene knowledge, and must hold certificates to work.

?5. Corrective measures:

?1. Conduct harmless disinfection of the canteen regularly;

?2. Supervise canteen operators to bathe and change frequently Wear clothes and develop good hygiene habits.

?3. Strengthen safety supervision during student dining every day;

?4. Frequently clean the environmental sanitation of the operating rooms and restaurants, and conduct regular disinfection; Sample food safety self-inspection report template Encyclopedia (selected 6 articles) Chapter 4

?According to the spirit of the document No. 127 of the Municipal Education Bureau on Carrying out Food Safety Improvements in School Canteens to Prevent Food Poisoning Incidents, Danjiaoban [20xx] In order to do a good job in food hygiene and safety in school cafeterias in our town, the Central School made careful arrangements and arrangements, conducted a thorough inspection of all school cafeterias in the town, rectified the problems found in a timely manner, and further improved the hygiene and safety of the cafeteria. The system has achieved good results. The self-inspection of food hygiene and safety in the canteen is now reported as follows:

?1. Establish a leadership organization and clarify responsibilities

?In order to strengthen the collective responsibility for students The management of dining and food hygiene safety work ensures the health of teachers and students, further strengthens management awareness, improves management level, and clarifies management responsibilities. The Central School has established a canteen food hygiene and safety inspection team: Team leader: Dong Tianping, Deputy Team Leader: Chen Yongyi, members: Lu Chun, Pan Yaozhong, Zhang Hui, Li Mingjun, Zhou Jun, Geng Zhuhua, Li Guangcheng, Chen Qifu

?2. Inspection situation

?The school held a special meeting on canteen health and safety work attended by the principal on November 1, 20xx, and made specific arrangements for the self-inspection of canteen health and safety and established Formed the school canteen health and safety leading group. We have truly achieved leadership responsibility, clear requirements, everyone's responsibility, and everyone's responsibility. On November 1st and 3rd, the principal of the central school took the lead. The heads of each school and the canteen management staff actively participated and cooperated to conduct a comprehensive inspection of the canteens and canteens of each school, especially on food hygiene, personal hygiene of catering personnel, and drinking water. A comprehensive and detailed investigation was conducted on hygiene, environmental sanitation, infectious disease prevention and management status, and the safety of electricity in the canteen.

After the investigation is completed, rectification will be carried out in a timely manner, detailed rectification and improvement measures will be formulated, various rules and regulations will be further improved, existing problems will be solved in a timely manner, temporary difficulties will be reported to superior departments in a timely manner, and effective measures will be taken to eliminate hidden dangers. The central school organized relevant personnel to review the rectification situation on November 7. The implementation of self-examination work has further clarified the responsibilities of relevant personnel, raised awareness, and further enhanced the legal awareness and responsibility awareness of canteen managers and canteen staff.

?3. Take measures

?1. Improve the sanitary facilities in the canteen. Each school invested funds to purchase a batch of canteen facilities and equipment to further improve the sanitary facilities in the canteen. At present, the canteen is fully functional, has complete fly-proof, dust-proof, rodent-proof and other facilities, the processing areas are reasonably laid out, and the surrounding environment is clean and beautiful.

?2. Further standardize management. The first is to improve the organization. At the beginning of the school year, the central school established a food hygiene management leading group and designated a central school staff member as a full-time administrator to be responsible for the supervision, management, and inspection of each school's canteen. The food hygiene management leading group conducts regular and irregular hygiene inspections in the canteen, and promptly urges rectification of problems found. The second is to standardize management. The canteen management system has been further improved. Each school has formulated the "School Canteen Service Management Rules" and revised and improved the "School Canteen Assessment Management Measures" to institutionalize and standardize the overall work of the canteen. All management links including personnel, transfer, equipment, procurement, storage, processing, sales, etc. have been refined and implemented.

?3. Further strengthen the management of food procurement, storage and processing. All schools purchase food in strict accordance with the requirements of the Food Hygiene Law. All foods purchased uniformly (including rice, flour, meat, cooking oil, types of seasonings, diesel, etc.) undergo strict inspections and are carried out in accordance with national regulations. Ask for evidence. For the vegetables and poultry purchased by each school, we implement the method of signing contracts and supplying them at fixed points. We sign "Supply Quality Guarantee" with fixed stalls and vegetable farmers in the market to ensure food hygiene and safety and preferential prices. Food storage must strictly follow the principles of classification, shelves, partitions, and off the floor. The processing procedures are relatively reasonable, raw, cooked and vegetarian are separated, and the cleaning and disinfection system is strictly implemented.

?4. Strengthen canteen license management. All canteen staff in each school undergo physical examinations every year, receive health knowledge training every year, and ensure that everyone obtains two certificates.

?5. The layout, functional zoning, and production process of the production site comply with sanitary requirements, and the sanitary facilities are complete. The cooking room has smoke and dust removal facilities, which is better for smoke and dust removal. The functional partitions are reasonable, and the rough processing room, cooking room, catering room, cooked food room, and washing room are set up independently. The processing and preparation room for cooked food or direct-to-eat food is equipped with a pre-entry room. There are hand washing and disinfection facilities, the production site is sanitary, and the measures are complete.

?6. Strengthened safety inspections of various equipment. Now, the safety conditions of various cooking machinery, electrical equipment, fire-fighting equipment, circuits, switches and sockets, and various warehouses attached to each school canteen are relatively good, the management is relatively standardized and in place, and the operating procedures are clear. The central school conducts a thorough inspection of the safety situation of the canteen every month, conducts spot checks on the safety of the canteen in conjunction with daily inspections, and promptly supervises and rectifies any problems that arise, ensuring the food safety of teachers and students in the town.

?4. Existing problems

?1. The canteen management system of some schools is not implemented in place. The purchase acceptance record is incomplete and the supplier information is not updated in time

?2. The overall quality of the canteen's cooking staff needs to be improved, and the awareness of responsibility and food safety needs to be enhanced.

?5. Rectification measures

?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. Regularly hold meetings with kitchen staff and logistics managers to regularly learn about food hygiene and safety, enhance safety awareness, and improve management levels.

?After a series of active and effective work, school food hygiene work has continued to improve. In the future, we will further enhance the understanding of the important position of school food, drinking water and food hygiene work in school education.

Conscientiously implement the spirit of the Municipal Education Bureau's meeting on school safety education, and in accordance with the requirements of the "Food Hygiene Law", "School Hygiene Work Regulations", and "School Canteen Management Regulations", effectively strengthen the management of school food hygiene work, and further improve the school's food hygiene work We must pay close attention to safety education work, do a good job, and implement it, optimize the school education environment, and make new contributions to the healthy development of education in our town. A complete collection of food safety self-inspection report templates (selected 6 articles) Part 5

? According to the requirements of document No. xx, carefully conduct 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 and implement supervision responsibilities

?Our township has established a police station with the leader in charge as the team leader and the police station A food safety leading group composed of personnel from , comprehensive management, 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 honest home and building food safety together”, our township promoted it through posters Use slogans, distribute promotional 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, production safety management office, etc. Relevant functional departments conducted in-depth and detailed inspections of key areas such as food processing sites, supermarkets, markets, catering services, schools and surrounding stores within their 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 the processing shops of various braised products and cooked food.

?2. Strengthen inspections of "three noes" foods in stores. Staff from the Industrial and Commercial Branch of the Lianhe County 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 kept clean and hygienic, and the health management system is improved to ensure the health of students and the public. A complete collection of food safety self-inspection report templates (selected 6 articles) Part 6

?Food and Drug Administration:

?From the initial organization of production, our company has always strictly followed the food safety regulations We must adhere to the requirements of the Safety Law step by step and take every step of development firmly. During the establishment and development of the company, it has received a lot of selfless help from the Yunyang County Food and Drug Administration of Chongqing. The company has always had a clear direction and the right path. The quality of our company's products has always been guaranteed, and there have been no quality incidents.

?For a long time, our company has strictly followed the requirements for food production and processing enterprises to implement the main responsibility for quality and safety. Our company has established a quality and safety management team, headed by the legal person Zhou Wenfu, and the team members are the quality managers and quality inspection personnel, production and processing personnel, according to their respective division of labor, from the changes in enterprise qualifications, the implementation of procurement inspections, production process control, food factory inspection, management of unqualified products, food labeling and labeling, food sales desk Conduct self-examination one by one in 10 aspects including account record status. According to the company's self-inspection, the company feels that it has done well in all aspects and basically meets the requirements of food safety. Any slight discrepancies were rectified in a timely manner.

At this stage, enterprises can basically achieve systematic management and organize purchase, production and sales according to standard requirements. The current situation that the company can achieve is reported as follows:

?1. Enterprise qualifications: The company name is ************, and the factory address is ********* ****. The production license number is **************, the business license is: ***************; the organization code is: ******** ***. All certificates are valid.

? 2. Implementation of procurement inspection: All the raw materials and food additives that our factory mainly purchases are purchased from legally qualified enterprises, and relevant enterprise qualification certificates are required when purchasing. The food additives used in the production process strictly comply with the requirements of GB2760, and detailed raw and auxiliary material verification records and purchase ledgers are made.

? 3. Production process control: Our company arranges dedicated personnel to clean the factory area every day to keep the factory environment neat and clean. Regularly clean and disinfect production sites, equipment, and warehouses.

?Maintain the hygiene of all facilities, equipment, and environments that come into contact with products during processing to eliminate any possibility of contamination. Regularly maintain equipment and facilities, and clean and disinfect relevant facilities and equipment before and after the production of each batch of products. Production personnel's personal hygiene, cleanliness of work clothes and hats, and shift inspections. After the staff change into special work clothes, they enter the production workshop through the dedicated personnel channel. The raw materials that pass the acceptance inspection enter the production equipment through the dedicated channel for raw materials. From raw materials to finished products and finished product warehouses, independent spaces are maintained, and there is no cross-contamination of people and logistics.

? 4. Implementation of food factory inspection: Our factory is equipped with rack balance, analytical balance, electric drying oven, water bath, polarimeter, spectrophotometer, pH meter, ultra-clean workbench, desktop Inspection equipment such as incubators, microscopes, and steam pressure sterilizers are equipped with inspection auxiliary equipment and chemical reagents, and laboratory measurement comparisons are in compliance with relevant regulations. The inspectors have been trained by the Chongqing Food and Drug Administration and obtained qualified inspection qualification certificates. In accordance with national standards, each batch of products produced in each unit shall be inspected, the original inspection records and product factory inspection reports shall be retained for future reference, and samples of each batch of products leaving the factory shall be retained and registered.

? 5. Management of substandard products and unsafe food recall records: All raw materials required for our company’s production are purchased from legal and formal channels, and relevant certificates are required. Production is organized in strict accordance with the product production process and the requirements of the Food Hygiene Law, and no unqualified raw materials are purchased or unsafe food is produced.

? 6. Food labeling: The name, specification, net content, production date, product standard code, as well as the name of the producer, are printed on the packaging of each unit product produced by our factory in accordance with relevant regulations. Address, contact information, production license number and QS logo, as well as the name of the food additives used, the storage method and shelf life of the product and other related information.

? 7. Food sales ledger records: Our company has established a food sales ledger, recording product name, quantity, production date, sales date, inspection certificate number, production batch number and purchase. Relevant information about the purchaser, including the purchaser’s name, address, sales place, etc.

8. Implementation of product standards: Enterprises actively and strictly implement national standards and corporate standards for each product.

?Enterprise standards. For example: the enterprise standard for protein drinks is *******, and other beverages are: ********; etc. The status of all standards is currently valid.

?9. Enterprise personnel training and physical examination: All production-related personnel of our company have participated in physical examinations, obtained food business licenses (health certificates), and regularly participated in food laws and regulations organized by the enterprise, Food safety knowledge and food technology knowledge training.

?10. Enterprise after-sales service and product safety warning and risk assessment: Our company’s main consumers are repeat customers. So far, we have not received any consumer complaints. Our factory has established a consumer complaint registration book and formulated corresponding handling systems and response mechanisms to ensure that once consumer complaints occur, we can respond in a timely manner and strive to protect the rights and interests of consumers.

?After the company passed this strict self-examination, our company made a solemn commitment to the society: our company will strictly abide by relevant national laws and regulations, ensure that product quality meets national quality standards, and conscientiously fulfill food quality requirements Safety is the criterion for our company to serve the society. Our company will assume the quality responsibility of the company's products in accordance with the law, actively cooperate with relevant management departments in product quality supervision, inspection and daily supervision, and actively accept the supervision of government functional departments, consumers and all walks of life. After this self-inspection, our company basically complies with the requirements for food production enterprises to implement quality and safety main responsibilities, improves quality and safety awareness, and eliminates quality and safety hazards. On this basis, our company has established a long-term mechanism for quality and safety assurance, laying a solid foundation for the long-term and continuous production of high-quality products.

?This is reported

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