Time is passing by and never stops. A period of work is over. Looking back on the work during this period of time, there are gains and losses. Take action immediately and write a self-examination report. So how to write a detailed self-inspection report? The following is a summary of the school canteen safety self-inspection work that I compiled for you. I hope it will be helpful to everyone.
Summary of school canteen safety self-examination work 1
According to the spirit of superior documents, in order to comprehensively strengthen the food safety management of school canteens, improve safety and health awareness, and create a good and harmonious campus environment, In order to effectively protect the health rights of teachers and students and strictly prevent food poisoning incidents, Principal Pan of our school made comprehensive arrangements for the food safety management in the school canteen, and the General Affairs Office quickly launched food safety rectification work in the school canteen. Through comprehensive and careful self-examination and food safety rectification work, the food safety work in the school canteen has been further strengthened. The self-inspection and food safety rectification work is now reported 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 committee headed by the principal. On the basis of the work leading group, responsibilities were once again clarified 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, managed, and protected, so that parents can safely leave their children in our hands. .
2. Improve the sanitation and food management system, and ensure that responsibilities are assigned to everyone
Establish a sound sanitation management system and accountability system, assign responsibilities to everyone, and do a good job in food hygiene publicity. The canteen staff should do a good job of cleaning the canteen once a week to ensure that the canteen is clean, ventilated, dust-free, and harmful. In accordance with the Food Hygiene Law, establish and improve food hygiene and safety management systems such as the "Personal Hygiene System for Canteen Staff", "Canteen Management Measures", and "Health Inspection Reward and Punishment System". At the same time, we have formulated and implemented a job responsibility system, formulated an emergency response plan for emergencies such as mass food poisoning, and established a reporting system for food poisoning and infectious disease epidemics, so that the school's food hygiene and safety management work has rules and evidence to follow. .
Secondly, clarify responsibilities. Clarify the responsibilities of the school's legal representative in food hygiene work, and effectively implement the management mechanism in which the legal representative takes overall responsibility and the leaders in charge are responsible for specific tasks. Responsibility certificates are signed at all levels to ensure that the responsibility for food hygiene and safety management is assigned to each person, and the work is carried out horizontally and vertically. Hygiene supervision has also been strengthened in canteen production and processing, operating procedures have been strictly enforced, and supervision has been intensified.
3. The interior of the kitchen should be well arranged and items should be placed neatly and cleanly.
Strengthened security checks on various devices. 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.
4. Increase publicity and education efforts 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. Through health education, the school warns students not to eat moldy food, not to buy three-no products, not to drink raw or cold water, and educates students to enhance their awareness of self-protection. Use campus broadcasts and special lectures to promote health and food safety knowledge, and encourage students to develop good hygiene habits. Increase the monitoring of food stalls around schools and prohibit students from eating at unlicensed stalls or purchasing non-staple food, drinks and other commodities.
5. The school has strengthened the training and physical examination of canteen employees.
The school has strengthened the training and physical examination of canteen employees, issued "Health Certificates", and popularized food hygiene. Laws, regulations and relevant hygiene knowledge to ensure food safety in school cafeterias. Implemented the "Measures for Training and Management of Food Safety Managers in Catering Service Units" of the State Food and Drug Administration, formulated a training plan in accordance with the requirements of the "Training Outline for Food Safety Managers of Catering Service Units", learned catering safety knowledge and improved the ability to standardize operations , and organize training materials and record training status. Through health knowledge training for employees four times a year, the hygiene awareness and self-protection capabilities of canteen employees are improved to prevent problems before they occur.
6. Strictly control food procurement, storage and tableware disinfection
Our school always strictly adheres to the purchase of food at designated points, keeps good ledger records for warehouse purchases, and always strictly adheres to food procurement requirements. According to the certification system, do not buy spoiled food, wild fungi, beans and other food that may be poisonous. Tableware should be disinfected during meals, and tables should be disinfected after each use. Raw and cooked food should be strictly classified and stored on separate shelves, partitions, and off the ground. Food that has deteriorated or has exceeded its shelf life should be inspected regularly and processed in a timely manner. Students will not be allowed to eat leftovers from every other meal, and students will not be allowed to eat unprocessed food. It is prohibited to store toxic, harmful items and personal belongings in food storage places. Refrigeration equipment used to preserve food, labeled. Knives, piers, boards, buckets, basins, baskets, rags and other tools and containers used for raw materials, semi-finished products and finished products are clearly marked, so they can be used separately, stored in the correct position, washed after use, and kept clean.
The detergents and disinfectants used in tableware meet hygienic standards. There are fixed storage cabinets for washing and disinfectants and they are clearly marked.
In the future work, our school will continue to adhere to the comprehensive study and implementation of the "Food Safety Law" to establish the idea of ??safety first, improve the food hygiene and safety system, and ensure that all employees are certified, all for the sake of children, For the sake of everything for the children, we must do a good job in food, sanitation, and safety in our school to provide guarantee for education and teaching.
In short, as long as we persist in doing the above-mentioned things, we can prevent the occurrence of food poisoning accidents. We will also make persistent efforts in the rest of this semester to do a better job in canteen safety. .
Summary 2 of the school canteen safety self-inspection work
Our school has always given top priority to food safety and hygiene for a long time, making food safety the top priority of the school’s work. Pay attention to daily routine and pay attention to details. According to the requirements of the District Education Bureau, combined with the spirit of national food-related documents, our school has a highly responsible attitude towards teachers and students. Our school’s canteen sanitation work leading group has launched a comprehensive and serious self-examination of the school’s canteen sanitation work. The self-inspection and self-inspection report is now as follows:
1. Establish a leadership organization and strengthen the sense of responsibility
In order to strengthen the safety of teachers’ collective dining and food hygiene, and ensure the health of teachers and students , further strengthen management awareness, improve management level, and clarify management responsibilities. The school has established a food hygiene and safety leadership group: Principal Lu Yingshe is the group leader, who implements division of labor and responsibilities and implements 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.
At the beginning of each school year, the school holds a special canteen sanitation work meeting to clarify responsibilities and specific division of labor, and formulate plans and clarify responsibilities for each specific safety work. At the same time, a meeting of school faculty and support staff was held to study the documents issued by superiors, requiring school support staff to improve their awareness of canteen hygiene, enhance their common sense of canteen hygiene, and truly realize the importance of school safety and health.
2. Ensure that catering employees are certified to work.
3. Improve the hygiene and food management systems and ensure that everyone is responsible. Establish a sound health management system and accountability system, assign responsibility to each person, and promote food hygiene. The chairman of the trade union, Comrade Feng Mei, will inspect the canteen once a week to ensure clear rewards and punishments.
4. Check the four checkpoints to prevent food poisoning accidents:
(1) Check the procurement and processing: do the inspection and acceptance of the procurement, and ensure that the processing is done Cook thoroughly and do a good job of retaining food samples.
(2) Turn off “disinfection”. All tableware and utensils are sterilized at high temperatures.
(3) Take good care of “personal hygiene”. Employees must obtain a health certificate and pass food hygiene training before they can work. Staff must observe the "three whites" when entering the canteen.
(4) Prevent non-staff from entering the kitchen operation room.
5. Implement a quantitative and hierarchical management system and adhere to the standardized management of school canteens according to the standards of quantitative and hierarchical management.
6. Rectification measures
In order to effectively control the occurrence of food poisoning incidents in schools, monitor various accident hazards and effectively protect the health and safety of school teachers and employees. 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 clinics and canteens should increase education through various forms such as classroom education, 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 management, strengthen hygiene supervision in canteen production and processing, and strictly enforce operating procedures.
(3) Completely stop using disposable bowls, chopsticks and plastic bags to prevent white pollution and food-borne diseases.
(4) 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. The third is to use campus radio, blackboard newspapers, and special lectures to promote health and food safety knowledge and encourage students to develop good hygienic living habits. Increase the monitoring of food stalls around schools and prohibit students from eating at unlicensed stalls or purchasing non-staple food, drinks and other commodities.
7. Problems
(1) Due to funding reasons, the standard of supporting facilities in the school canteen is not high.
(2) The kitchen room is not equipped with a sand door and some window locks are damaged
8. Rectification time
Install a sand door in the kitchen room and replace the window locks at the end of May .
In short, we must persist in doing the above-mentioned things, resolutely put an end to the occurrence of food poisoning accidents, and make persistent efforts to do a better job in canteen hygiene.
Summary 3 of the school canteen safety self-inspection work
The school has a highly responsible attitude towards students, parents and society, and strictly follows the work requirements of superiors to conduct food safety inspections in the school canteen. After a detailed inspection, the canteen food safety self-inspection work is now reported as follows:
1. Establish a leadership organization to strengthen the awareness of responsibility
In order to strengthen the supervision of students’ collective dining and food hygiene Safety, ensuring the health of teachers and students, further strengthening management awareness, improving management levels, and clarifying management responsibilities. The school has established a food hygiene and safety leadership group: Principal Zhou is the leader, Principal Zhang is the deputy leader, and the members are the life committee members of each class. 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: Life committee members of each class
2. Self-examination situation
Those who eat in the school cafeteria: There are currently about 400 students. 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. The purchase and sale of spoiled, spoiled, expired food and food that does not meet hygienic standards is prohibited.
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. The tableware containing food should be washed and disinfected 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 within the scope of the contract to keep them clean and sanitary. They must be cleaned every week to ensure that all six sides of the room are bright. , 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. 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 cleanliness.
6. If it is discovered that the purchase and sale of diseased, dead, spoiled meat (including sow pork), rice, noodles and other foods cause harm to human health, the person in charge of the canteen 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 person in charge of the canteen should strengthen the investigation and understanding of the market conditions, try to find ways to purchase cheap and high-quality items, and try to reduce costs and expenditures. Eat as much as possible for each meal 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 in strict 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. To 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 operational level according to seasonal changes and local conditions, and strive to achieve diversified dishes and scientific meal preparation. Prices are set in strict accordance with relevant regulations, and canteens are not allowed to raise 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. Employees who are found to have suspected infectious diseases should report to the school immediately and take relevant measures.
4. 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.
5. 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 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 scene, and seal up suspicious food so that the cause of the accident can be identified and held accountable.
10. Keep samples in time for each meal. The sale of leftovers is strictly prohibited.
11. The restaurant is cleaned promptly by dedicated personnel and kept clean throughout the day.
(5) In case of violation of school rules and regulations, the person in charge of the canteen must 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. If a major safety incident occurs, it will be handed over to the judicial authorities for handling.
(6) Strictly implement the school’s management system.
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 are from surrounding rural areas and are relatively young. They have relatively poor awareness of abiding by school rules and regulations and maintaining hygiene in the restaurant environment.
3. Due to market reasons, it is difficult for vegetables, meat and other foods to satisfy everyone’s taste.
4. Overcome shortcomings and move up a level
Comparing the inspection standards, we found in the self-examination that although we have made 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.
Summary 4 of the school canteen safety self-inspection work
Our school promptly held a school food hygiene work meeting, made special arrangements for school food hygiene work, and widely publicized common food hygiene issues in various forms. Food poisoning and its prevention knowledge, taking the responsibility of school food hygiene and safety as a priority, ensuring that every student can grow up healthily is the focus of the work, strengthening the food hygiene and safety awareness of teachers and students, and creating a food hygiene and safety by my side. strong atmosphere. The self-examination report on our school’s food safety, infectious disease prevention and control and other work is now as follows:
1. Strengthen organizational leadership and pay attention to food safety.
1. Establish a food safety leadership group headed by Principal Liu, with a strong sense of political responsibility, pay close attention to the school's food hygiene and safety work, implement the top leader's personal grasp, and the leaders in charge of specific tasks. The first level is responsible for the first level, and the food hygiene and safety responsibility system is implemented at all levels. Strictly comply with the requirements of the "Food Hygiene Law" and "Regulations on the Hygiene Management of School Canteens and Student Collective Dining", which has improved the political awareness, legal awareness, normative awareness, and responsibility awareness of teachers, students, and canteen staff, strict requirements, and strict prevention of rigid compliance. , to prevent food poisoning accidents from happening.
2. Strengthen publicity. The school uses campus radio to promote food safety knowledge among teachers and students in the school, and carefully organizes teachers, students and food practitioners to learn the laws, regulations and related documents on food hygiene, thereby enhancing the It raises employees' awareness of food safety concerns, conscientiously performs their job responsibilities, and strengthens the importance and necessity of food hygiene and safety. Use strict requirements, strict management, and strict supervision to restrain the behavior of employees and ensure the physical and mental health of teachers and students.
2. Implement it in place and comprehensively inspect food hygiene and safety work
1. As soon as the school term starts, the school organizes all employees to go to the hospital for a comprehensive health examination and apply for a health certificate. All employees are certified.
2. The leadership team carefully inspected the canteen of our school. "Three Nos" products are strictly prohibited from entering the campus. In accordance with the requirements of the "Food Hygiene Law", the food hygiene in the school cafeteria is strictly controlled in terms of purchasing, washing and cooking.
Strictly follow the standardized operating procedures and operate in the prescribed area. When preparing meals, you must wear masks, gloves and hats to avoid direct contact with tableware and food with your hands to prevent cross-contamination. During this investigation, no expired, spoiled, or moldy food was found.
3. Convene a meeting with relevant personnel in a timely manner after the inspection, and require rectification to be completed on the next day regarding poor hygiene and irregular clothing of employees found during the inspection. After the meeting, the school re-established the rules and regulations, and re-formulated the food purchasing hygiene system, food storage hygiene system, food hygiene management system, dietary hygiene system, and personal hygiene system, and reiterated the health accountability system to strictly prevent the occurrence of food poisoning accidents. The emergency response plan for food poisoning has been revised.
4. Strengthen supervision of food hygiene. The school leaders in charge insist on going to the site every day to check food hygiene, understand the health status of staff, deal with problems in a timely manner without leaving any hidden dangers, and continue to implement the 48-hour sample retention system.
3. Correct existing problems in a timely manner.
All issues found during the inspection including untidy hygiene, irregular clothing of employees and imperfect systems were required to be rectified the next day.
Food hygiene work in schools is routine work. Although we have done a lot of prevention and control work and achieved certain results, we must still sound the alarm and tighten the string of food safety work. Work hard and make unremitting efforts to build a harmonious and safe campus!
Summary of school cafeteria safety self-inspection work 5
According to the Municipal Education Bureau's "About Carrying out Food Safety Control in School Cafeterias to Prevent Food Poisoning Incidents" According to the spirit of the document "Emergency Notice of Occurrence" No. 127 of Danjiaoban [20__], in order to effectively do a good job in food hygiene and safety in school cafeterias in our town, the Central School has made careful arrangements and arrangements, and conducted a thorough inspection of all school cafeterias in the town. The problems discovered during the inspection were rectified in a timely manner, and the canteen health and safety system was further improved, achieving good results. The self-inspection of food hygiene and safety in the canteen is now reported as follows:
1. Establishing a leading organization , clarify responsibilities
In order to strengthen the management of student collective dining and food hygiene safety work, ensure the health of teachers and students, further strengthen management awareness, improve management levels, and clarify 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, 20__ , made specific arrangements for the canteen health and safety self-inspection work, and established a 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 staff, 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 sanitation 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 the safety inspection of various equipment. Now, the safety conditions of various cooking machines, 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 in 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 a timely manner
2. The overall quality of the cooking staff in the canteen 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 knowledge 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 been continuously improved. 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.