School Canteen Inspection Sample Rectification Report 1

In line with a highly responsible attitude towards students, parents and society, the school strictly complies with the requirements of the Development Zone Education Work Office and conscientiously monitors the municipal In accordance with the requirements of the Education Bureau and Health Bureau documents, a detailed inspection was conducted on the food safety of the school canteen. The self-inspection work of the canteen food safety is now reported as follows:

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

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

Team leader:

Deputy team leader:

Members:

2. Self-examination situation

In There are currently more than 500 students and more than 20 faculty and staff dining in the school cafeteria. Based on the principle of diligence, thrift and benefiting students, the school does a good job in canteen sales management, regards food safety as the top priority of the school, and formulates and improves various rules and regulations for canteen management.

(1) Hygiene system:

a. Food hygiene:

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

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

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

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

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

b. Personal hygiene:

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

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

c. Environmental sanitation:

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

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

3. The sinks, ditches, and leftovers pools (buckets) around the canteen should be cleaned and cleaned frequently.

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

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

6. If it is discovered that the purchase and sale of diseased, dead, or spoiled meat (including sow meat), rice, noodles, and other foods cause harm to human health, the Secretary-General shall bear primary 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 Secretary-General should strengthen the investigation and understanding of market conditions, try to find ways to purchase cheap and high-quality items, and try to reduce costs and expenditures. Make as many meals as possible and make multiple varieties, striving to ensure that every student can eat delicious meals.

9. Dispose of leftovers strictly as required.

(2) Meal system

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

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

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

(3) Food acceptance system

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

2. After the acceptance is passed, the acceptance personnel will sign on the purchase invoice. If it is unqualified, timely feedback will be given to the purchaser. The purchaser 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 diversify dishes and scientifically prepare meals. 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. If employees are found to have suspected infectious diseases, they should report to the school immediately and take relevant measures.

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

5. 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.

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

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

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

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

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

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

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

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

3. Existing problems:

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

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

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

IV. Rectification measures:

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

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

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

5. Overcome shortcomings and move up a level

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

School Canteen Inspection Sample Rectification Report 2

On July 2, 20XX, a group of 5 leaders from the District Food Supervision and Administration Bureau came to our park to inspect the canteen work, allowing our park to promptly discover deficiencies in the canteen management. , we promptly remedied the problems found during the inspection, further improved the canteen health and safety system, and achieved good results. We now report the canteen health and safety rectification work as follows:

1. Determine the leadership organization and strengthen Clarify responsibilities

In response to the problems in the canteen, the leaders of our park attached great importance to this and held a canteen health work meeting on the afternoon of July 2. Solid arrangements were made for the canteen sanitation work and a canteen work leading group was established. The principal is responsible for the health and safety work in the canteen, and truly achieves "leadership, clear requirements, and individual responsibility." Through the implementation of this 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 personnel have been further enhanced.

Canteen health and safety leading group:

Team leader:

Deputy team leader:

Canteen person in charge:

2. Existing problems:

1. The "raw in and cooked out" layout of the canteen's processing flow is not standardized.

2. Food sample containers have no markings.

3. Rectification measures

1. The principal has contacted the engineering team to renovate the canteen after the holiday on July 5, and "improve the canteen processing flow" as required. "Cooked Out" has been rationally laid out and completed on July 31.

2. The food sample container has been labeled.

In short, canteen management is an important part of kindergarten logistics. Canteen health and safety work is a top priority related to the health of children and teachers. Arranging the lives of children and teachers so that they can feel at ease and satisfied is also a good thing for children. An important guarantee for education and teaching work. Therefore, our garden will always put canteen management in an important position in the future. On the basis of more detailed systems and clearer responsibilities, we will further compare standards, improve and improve various systems, so that the canteen management of our park can reach a new level. School cafeteria inspection and sample rectification report 3

Our school has always put food safety and hygiene first, taking food safety as the top priority of school work, paying attention to daily routine and paying attention to details. In accordance with the requirements of the Malong County Education Bureau and the Malong County Food and Drug Administration, and in conjunction with the spirit of national food-related documents, our school, in a highly responsible attitude towards teachers and students, launched a comprehensive and serious self-inspection of our school canteen in September 2019. Self-inspection and rectification, the self-inspection, self-inspection and rectification are now reported as follows:

1. Establish a leadership organization to strengthen the sense of responsibility

In order to strengthen the supervision of teachers and students for collective meals and food Hygienic safety management ensures the health of teachers and students, further strengthens management awareness, improves management level, and clarifies management responsibilities. The school has established a catering working committee: Principal Fan Lifa is the team leader, and the committee implements division of labor and responsibility and implements it at every level. 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 understand the importance of school safety and health work.

2. Improve the hygiene and food management systems and ensure that everyone is responsible.

Establish a sound sanitation management system and accountability system, assign responsibility to each person, and promote food hygiene. Teacher Zhang Guanglin will inspect and supervise the canteen at least once a day, and keep records.

3. Check four levels to prevent food poisoning accidents:

(1) Check purchasing and processing: do a good job of inspection and acceptance when purchasing, and make sure the processing is cooked 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”. Cooking staff must obtain a health certificate and pass food hygiene training before they can work. Staff must wear work clothes when entering the canteen.

(4) Prevent non-staff from entering the kitchen operation room.

IV. Rectification measures

(1) Increase publicity and education to enhance students’ awareness of food hygiene and safety. Schools 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 health supervision in canteen production and processing, and strictly enforce operating procedures.

(3) Completely stop using disposable bowls and chopsticks to prevent the occurrence of 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. Use campus radio, blackboard newspapers, and special lectures to promote health and food safety knowledge, and encourage students to develop good hygienic living habits.

(5) It is required to ensure that the drainage ditch on the kitchen floor is smooth and clear the accumulated water in time.

(6) Store raw and cooked food separately, use separate bowls for raw and cooked food and mark them with the words "raw and cooked". Students may not be provided with overnight or spoiled food. Raw and cooked food should be stored separately in the refrigerator and kept clean. Toxic, harmful items and personal items are not allowed to be stored in the food storage room

(7) A system for requesting tickets, obtaining certificates and registering food and raw materials must be established and improved.

5. Problems

Now the conditions in the canteen of my new school are somewhat poor, especially the house is crowded, making it difficult to carry out work. However, 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. School cafeteria inspection and sample rectification report 4

Our school has conducted a serious and comprehensive investigation of hidden dangers in the campus’ teaching facilities, courtyard walls, toilets, canteens, dormitories, laboratories, people, materials, and technical defenses. We are now investigating and rectifying the situation. As follows:

1. School canteen and dormitory management

(1) Our school conducts strict political review of self-employed personnel and further understands and understands the situation of self-employed personnel. (Implemented)

(2) Our school has used the holidays to complete the internal maintenance of dormitories and canteens (the walls must be clean, and the doors, windows, electric heating, communications, fire protection and other facilities must be in good condition).

(3) The windows on the first floor of the student dormitory should be equipped with protective fences. (Customized and under rectification)

2. Safety management of hazardous chemicals in school laboratories

(1) Formulate a laboratory hazardous chemicals management plan, establish a leadership group and safety management Groups and team members must have a clear division of labor, detailed responsibilities, and implement hazardous chemicals safety responsibilities at all levels (personnel related to laboratory and hazardous chemicals safety and teaching are included in the leadership group and safety management group). (Implemented)

(2) The main leaders of the school pay attention to and participate in management work. The main leaders sign a responsibility letter with the Academic Affairs Office and the Safety Office respectively for the safety management of hazardous chemicals in the laboratory; the Academic Affairs Office and the Safety Office Sign a responsibility letter for the safety management of hazardous chemicals in the laboratory with the laboratory administrator. (Implemented)

(3) Establish and improve various systems for the safety production management of laboratories and hazardous chemicals, strictly review them, bind them into books, and put the main relevant systems on the wall. (Division of responsibilities, laboratory safety management system, hazardous chemicals procurement system, hazardous chemicals management system, hazardous chemicals storage system, hazardous chemicals use system, hazardous chemical waste disposal system, laboratory and hazardous chemicals safety hazard inspection system , safety education and training system, accident liability investigation system, loss and theft prevention system, fire protection system, patrol inspection system, etc. (implemented)

(4) Establish an emergency plan for the safety management of hazardous chemicals in the laboratory, Conduct regular drills and have drill records, pictures and other materials. Implemented

(5) Make a safety education and training system, regularly carry out a series of safety publicity and education for students and experimenters participating in the experiment, and do a special job. Records. (Implemented)

(6) The school safety office conducts regular inspections of hidden dangers in laboratory safety management, and all members of the safety team participate in the inspections and sign the inspection records (Implemented)

(7) The Academic Affairs Office regularly conducts hazard inspections on the safety management of hazardous chemicals, and members of the leadership team participate in the hazard inspections and sign the inspection records (implemented)

(8) The school provides experiments. Staff members must be equipped with lab coats, masks, gloves, emergency kits, etc. (Lab coats have been ordered and are being rectified)

(10) There must be registration records for the entry and exit of laboratory chemicals (the school is mainly responsible for the leadership). , the administrator and the recipient sign respectively, and record the quantity received, time of shipment, quantity returned, date of return, etc.) (Implemented) (1) There must be drug storage records and drugs. Ledger (drug ledger is updated every year according to usage and drug handling requirements) (implemented)

(12) Chemical counters must be equipped, the location meets the requirements, and double lock management (the person in charge of the Academic Affairs Office will hold one Key, the experimenter takes a key) (implemented)

(13) The chemical library must be fully monitored, have fire extinguishers, emergency lights, security doors, and windows must have protective bars and wire screens. Network, one-touch alarm, infrared alarm, ventilation and other facilities. (Security doors, window guardrails, have been ordered and are being rectified. Infrared alarms have been ordered and are being rectified) School canteen inspection sample rectification 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 priority to safety and health work, paying attention to daily routine and details.

In accordance with the spirit of the "Notice on Further Strengthening Food Safety Work in School Canteens" and the arrangements of the District Education Bureau Equipment Center, our school canteen health work leading group has launched a comprehensive and serious self-inspection and self-examination of the school canteen health work. The self-inspection report is as follows:

1. Improve the organization, refine the division of labor, and make targeted rectifications for weak points

Over the years, the school has been focusing on the prevention and control of infectious diseases and student food hygiene. and campus environmental safety work are regarded as the "top priority" of the school's work. The school firmly establishes the guiding ideology of "safety first, health first" and establishes a team with Principal Jin Zhongqi as the first responsible person and Deputy Dai Bin A management team is headed by the principal, and the chief and deputy directors of the General Affairs Office are responsible for the division of labor. The division of labor among management personnel is refined step by step, the responsible entities are clarified, and responsibility certificates are signed at each level. A clear accountability system for who is responsible for problems. The General Affairs Office strengthens process management, promptly rectifies problems when they are discovered, and strives to reduce food safety incidents to zero. In view of the high incidence of infectious diseases in spring, the school organized class teachers and logistics management personnel to conduct morning inspections on day students every day, striving to prevent the spread of infectious diseases on campus. Establish a sound health management system and accountability system, assign responsibilities to each person, do a good job in food hygiene publicity, and the General Affairs Office will conduct inspections and evaluations of canteens to ensure clear rewards and punishments.

2. Strive to institutionalize and regularize food safety management

The school organizes relevant personnel to seriously study the "Food Safety Law" and "Regulations on Hygienic Management of School Canteens and Student Collective Dining" ” as well as the relevant notices and spirit of the higher education administrative department. Carry out food safety publicity activities throughout the school, publicize food safety through blackboard newspapers, campus radio, campus websites, windows, etc., and strive to create a campus atmosphere where everyone pays attention to safety and everyone supervises safety.

Strictly implement the various food hygiene systems formulated by the school and strive to make them routine. Employees must hold health certificates to work. Food raw materials, condiments, food additives, packaged finished foods, chicken, fish, meat, vegetables, etc. distributed by the Runzhou District Equipment Center are inspected by canteen and school logistics personnel before being put into storage. Do not store or use any items that are not fresh, expired, or moldy. Samples of each meal are kept for 48 hours for inspection and stored in a small freezer that has been ordered. Keep no less than 100g of each sample for post-processing, and make detailed records to do a good job of retaining food samples. Leftovers that cannot be sold must be thrown away as garbage and never left for the next meal. Do a good job in preventing flies and rats. The operation rooms are all equipped with screen doors, and the drains are equipped with anti-rat nets. Do not leave leftover food, do not spill rice grains on the ground, do not attract small animals to enter, and keep screen doors and windows closed during operation.

3. 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 together canteen and logistics staff to study together many times. Regarding safety and hygiene knowledge, staff are required to standardize operations and abide by the hygiene management system, so that canteen and logistics staff can master the basic requirements of food hygiene and safety, develop good personal hygiene habits, and wear clean work clothes and hats during work. , wash hands frequently and cut nails, do not wear slippers, and staff are not allowed to smoke, spit and litter in the canteen. Actively cooperate with the Food and Drug Supervision Department and the Quality and Technical Supervision Bureau in the inspection of the hygiene and equipment of our school canteen, humbly listen to the valuable suggestions put forward by experts, and make timely rectifications to eliminate possible safety hazards.

4. Increase publicity and education to enhance students’ awareness of food hygiene and safety

School clinics and canteens should increase awareness through classroom education, blackboard newspapers, knowledge lectures and other forms We should strengthen education to make food hygiene and safety knowledge deeply rooted in the hearts of the people, consciously resist counterfeit,

shoddy products, and 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 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.

5. The district equipment center invested money to improve the canteen environment and equipment

The equipment center purchased stainless steel tableware, kitchen utensils, insulated buckets, food delivery trucks, soup buckets, cupboards, and boilers Equipment etc. The canteen environment is clean and tidy, the warehouse, rough processing room and operation room are separated, 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 is stacked off the floor in the warehouse.

6. Safety precautions, alarm bells ringing

In order to effectively control the occurrence of food poisoning incidents in schools and monitor various accident hazards, the equipment center installed 4 surveillance cameras in the school canteen There is a camera, 1 operation room, 1 food preparation room, and 2 hospital rooms to ensure the health and safety of teachers, students and staff of the school.

The school security team prevents all non-staff members from entering the canteen. Non-canteen staff are not allowed to enter without the company of relevant school personnel, effectively preventing the occurrence of poisoning incidents.

7. Problems

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

(2) Employees in school canteens are temporary workers with low wages and lack of security.

Through the inspection, we believe that the food safety work in our school’s canteen is on a normal, orderly and healthy track, and basically meets the requirements of superior leaders and the spirit of relevant documents. In the future, we will further take effective measures to push our school's food safety management work unrelentingly to a new and higher level. Create a learning and living environment where students are satisfied, parents are assured, peers are admired, and leaders are recognized.