On March 24th, 20 10, the US Food and Drug Administration in Mile came to our school to inspect the daily work of the canteen, including the food safety management system, the procurement process of food raw materials, food samples and inventory. During the inspection, our school's food safety management system and emergency plan for food safety accidents basically meet the requirements, and the food samples are also very standardized. However, the work of obtaining evidence and obtaining tickets for the purchase of food raw materials is still lacking. The food raw materials in the warehouse are classified and stored on shelves to keep ventilation. Therefore, Maitreya Food and Drug Administration immediately announced the test results to the working group of our school canteen, and asked our school canteen to carry out rectification.
Our school carried out self-examination and rectification for the unqualified purchase of certificates, tickets and inventory in the canteen.
(1) self-check is as follows:
1. When purchasing food raw materials, some food raw materials that think they don't need licenses and tickets don't need licenses and tickets.
2. The warehouse is located near the canteen, so ventilation is not considered.
(II) The rectification situation is as follows:
School leaders and relevant staff have carefully studied the rectification notice issued by the Food and Drug Administration, held a canteen work meeting, investigated problems, summed up experiences and lessons, arranged rectification plans, strictly assigned responsibilities to people, and handled all food operations (food procurement, food storage, food management, food safety, etc.) to ensure food safety and hygiene. In response to this incident, the canteen of our school has made the following rectification on food procurement, food storage and daily work:
1, food procurement:
(1) The food that enters the school cafeteria must be well understood, and one thing has one certificate.
(2) For agricultural products without certificate, be sure to ask the source clearly, remember the purchase time and who the seller is.
(3) Items that have not received a certificate, ticket or registration are not allowed to enter the school canteen.
2. Food storage:
(1) The food raw materials purchased in the school canteen must be classified and stored on shelves off the ground.
(2) The warehouse should be arranged in a well-ventilated place.
(3) The warehouse should be disinfected at any time, and check for spoiled food at any time. Once found, it should be treated as waste immediately.
3. Daily work:
(1) Continuously improve the food safety management system.
(2) Do a good job in food procurement, food storage and food operation. The responsibility lies with people. If you find a problem, you should check it out.
(3) Pay special attention to the sanitation of the canteen and keep it clean at any time.
(4) Strictly abide by the operating specifications of cooked food operation.
Xxxx primary school
20xx year x month x day
Model canteen rectification report Article 2 The health supervision department came to our garden to inspect the canteen work on X, X, X, so that our garden could find out the shortcomings in the canteen management in time, remedy the problems found in time, further improve the canteen health and safety system, and achieved good results. Now the canteen hygiene and safety rectification work report is as follows:
The first is to determine the leading institutions and strengthen clear responsibilities.
In view of the problems existing in the canteen, the leaders of the group reiterated this point very much, and held an emergency meeting on the hygiene work of the canteen on X, made solid arrangements for the hygiene work of the canteen, and set up a leading group for the canteen work. The director of the school is in charge of the health and safety work in the canteen, and has truly achieved the goal of "leaders have guarantees, clear requirements, responsibilities are implemented, and responsibilities are assigned to people". It is scheduled that X to X will be led by the director of the park, and with the active participation and cooperation of health care doctors, canteen managers and other personnel, a comprehensive inspection will be carried out in strict accordance with the food quantification A-level park. At the same time, detailed rectification measures were formulated, existing problems were thoroughly solved in time, temporary difficulties were reported to superiors in time, and effective measures were taken to eliminate hidden dangers. Through the development of this work, the responsibilities of relevant personnel have been further clarified, the understanding has been improved, and the legal awareness and responsibility awareness of canteen managers and canteen staff have been further enhanced.
The canteen hygiene working group is as follows:
Team leader: xxx
Deputy leader: xxx
Person in charge of canteen: xxxx
Members: xxx, xx, xxx, xxx, xxxx.
Second, the existing problems
1. Guoguo has operated independently.
2. Disinfection room failed to replace two broken faucets in time.
The raw food and semi-finished products in the refrigerator are not separated, and the food is not packed in food bags.
4. The soup bucket fell to the ground.
The manager didn't check the expired food in the food warehouse in time.
6. The food in the recipe is beyond the scope of the licensed items.
Third, the rectification measures
1. The fruit room has been cleaned. It is dedicated and cannot be used for other purposes.
2. Replace the broken faucet in the disinfection room.
3. Raw food and semi-finished products in the food warehouse are stored in different refrigerators.
4. Cooked food is served in the pantry.
5. Strengthen the management of food claim certificate, and register the purchase time, shelf life time, production date and expiration time of food to avoid the occurrence of expired food in food warehouses.
6. In order to improve the restaurant environment, x.x spent its holiday time painting and beautifying the restaurant environment.
7. Anti-mosquito measures were added to the pantry, and screens were installed.
8. According to the requirements of the permit, adjust the children's recipes and prepare meals for the children. (attached table)
In a word, canteen management is an important part of kindergarten logistics work, and canteen health and safety work is the most important thing related to the health of children and teachers. It is also an important guarantee for early childhood education and teaching to arrange the lives of children and teachers and make them feel at ease and satisfied. Because of this, our park 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 improve and perfect various systems according to the standards, and carry out operation, supervision and inspection according to the standards of A-level parks, so that the management of canteens in our park will reach a new level.
Xx kindergarten
Xxxx，xxxx，xx，xx
In a highly responsible attitude towards students, parents and society, and in strict accordance with the document requirements of the Education Office of the Development Zone, the Municipal Education Bureau and the Health Bureau, the third proofreader conducted a detailed inspection on the food safety of the school canteen. The self-inspection of food safety in canteens is hereby notified as follows:
First, establish a leading body and strengthen the sense of responsibility.
In order to strengthen students' collective dining safety and food hygiene, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. The school has set up a leading group for food hygiene and safety: the principal is the leader, the teacher is in charge, the division of labor is responsible, and it is implemented at all levels. The leading group will regularly and irregularly inspect the food hygiene and safety in the school canteen, and make timely rectification when problems are found.
Team leader: Li Caiying
Deputy Team Leader: Xu Yulin
Member: Huang Gelan
Second, the self-examination situation
Dining in the school canteen: more than 500 students and more than 20 faculty members. Based on the principle of thrift and benefiting students, the school does a good job in canteen sales management, takes food safety as the top priority of school work, and formulates and improves various rules and regulations for canteen management.
(1) Health system:
First, food hygiene:
1. Fresh, hygienic and pollution-free foods such as vegetables, meat, rice and noodles shall be purchased, and foods that are spoiled, expired and do not meet the hygiene standards shall not be purchased and sold.
2. Food facilities for preventing flies, rats, dust and corrosion should be used normally.
3, raw and cooked food stored separately, cut raw and cooked food knife and chopping board used separately.
Before processing, food must be washed and cooked to ensure the hygiene and safety of food.
5. Clean the tableware containing food and disinfect it regularly. When selling cooked food, you must use a dish clip, and you are not allowed to eat it by hand at will.
B, personal hygiene:
1. The canteen staff should have a physical examination in strict accordance with the requirements of their superiors, and only those who meet the requirements can take up their posts.
2. Pay attention to personal hygiene, wear clean work clothes and work caps when going to work, wash your hands frequently, cut your nails frequently, take a shower and have a haircut frequently, wash your hands frequently, and change your work clothes and work caps frequently.
C. Environmental health:
1. The indoor and outdoor environment such as dining room and kitchen must be cleaned every day according to the contract scope and kept clean and hygienic. The ground should be clean, and the walls, doors, windows and ceilings should be free of stains, paint, dust, cobwebs, outdoor dirt, unblocked ditches, peculiar smell and sanitary dead ends.
2 cookers, pools, cookers, countertops, chopping boards, food cabinets, freezers, etc. Must be cleaned frequently and kept clean.
3, the canteen around the sink, ditch, leftovers pool (barrel) should be cleaned and cleaned frequently.
Clean the dining table and chairs after using them. Tableware and containers for cooked food should be washed and disinfected.
5. The storage of food and raw materials shall meet the requirements of hygiene, safety and neatness.
6, found that the purchase and sale of sick, spoiled meat (including mother pork) rice noodles and other foods, causing harm to human health, the company quartermaster is mainly responsible.
7. The purchased food shall meet the food hygiene standards, and valid licenses and invoices for bulk food must be provided.
8. The purser should strengthen the investigation and understanding of market conditions, try every means to purchase cheap and good quality goods, and try to reduce costs and expenses. Make as many varieties as possible for each meal, so that every student can have a delicious meal.
9, leftovers, in strict accordance with the requirements for processing.
(2) Catering system
1. Dinner should be served on time in strict accordance with the meal time stipulated by the school, and it is not allowed to advance or postpone the meal time without special circumstances.
Be polite and don't use rude language.
3. Check the number of meals in time when starting meals, and replenish them in time to ensure adequate supply.
(3) Food acceptance system
1. All food purchased in the canteen must be accepted before use. Check the quality. Mainly depends on whether the food quality is intact, whether there is pollution and deterioration, whether there is a complete manufacturer, trademark, production date and other signs, whether the shelf life has passed, whether there is a product certificate, etc. Number of tests. If you can weigh it, you must weigh it, and whether it meets the quantity standard is calculated by piece.
2. After acceptance, the inspector shall sign the purchase invoice. Unqualified, it shall timely feedback to the purchaser. The purchaser must contact the supplier to return the goods, and the unqualified food is prohibited from entering the canteen.
3, without the acceptance of food is strictly prohibited to enter the canteen, in the process of acceptance, inspection personnel must be strict and serious.
4, canteen staff should be based on seasonal changes and local conditions, and strive to improve the level of operation, and strive to achieve diversification of dishes and scientific catering. 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 operation, do a good job of fire prevention, theft prevention and gas protection, and lock doors and windows when no one is around. The canteen is on duty at night.
2. Non-working personnel are forbidden to enter the operating place and storage room of the canteen, and snacks and snacks are not allowed to be sold in the kitchen. Without the permission of the staff, school staff and students are not allowed to enter the canteen, let alone the operation room and raw material room.
3, found that employees have suspicious infectious diseases should immediately report to the school, take relevant measures.
4. The keeper should make a good account of the canteen in time and fill in the receipt form truthfully. When the materials are delivered out of the warehouse, the storekeeper should fill in the delivery form and ask the consignee to sign it. Take good care of canteen materials (including tableware, kitchen utensils, all kinds of finished products, semi-finished products and raw materials).
5. Check whether water, electricity, gas, stoves, disinfection cabinets and refrigerators are normal. Work normally, deal with problems in time to prevent safety accidents. Turn off the water, switch, main oil and gas valve, doors and windows after work, and take preventive measures.
6, must strictly abide by the safety operation procedures and related operating norms, to prevent industrial accidents. Do not move electrical equipment at will; Don't change the function of electrical appliances at will; Don't pull wires or power. Before using electrical equipment, users must first learn the instruction manual of the equipment and master the use method before operating. If you don't follow the above regulations, you will be responsible for the consequences of the accident and pay personal compensation for the equipment damage.
7. Visitors are not allowed to enter the canteen, and strangers and non-staff are not allowed to enter and leave at will.
8, actively prevent and control food poisoning, once the situation happens, immediately report to the school leaders and principals, and protect the scene, sealed suspicious food, in order to find out the cause of the accident, shall be investigated for responsibility.
9. Keep samples in time for each meal. Strictly sell leftovers.
10, the canteen will be cleaned in time by special personnel and kept clean all day.
(5) In case of violation of school rules and regulations, the steward should cooperate with the General Affairs Office and the school to find out the responsibility. Those who are directly responsible should be dealt with in strict accordance with the school rules and regulations, and those who belong to the management responsibility of the purser should be aggravated. In case of a major safety accident, it shall be handed over to judicial organs for handling.
(6) The school has a suggestion box, and the General Affairs Department regularly collects teachers and students' opinions and suggestions on food, hygiene and service attitude, and regularly organizes student representatives to evaluate and check the quality and quantity of food.
(seven) strictly implement the school management system. The administrator should establish and improve the daily report of income and expenditure and the subsidiary ledger of procurement expenditure, and report the subsidiary ledger of income and expenditure of the current month to the school Committee once a month.
Third, the existing problems:
1. We also found some problems in the inspection. For example, some vegetable cleaning methods do not meet the requirements of nutrition and hygiene; When selling food, the health protection measures of the staff are not in place; Individual staff members can't explain the questions of faculty and students clearly, which is easy to cause misunderstanding.
2. Most students come from the surrounding countryside and are young. There are little emperors and princesses at home, and their self-care ability is weak. Their awareness of observing school rules and regulations and maintaining the environmental sanitation of restaurants is relatively poor.
3. Due to market reasons, the prices of vegetables, meat and other foods are high, and it is difficult to satisfy everyone's tastes.
Fourth, the rectification measures:
1. Establish a responsibility supervision mechanism, constantly improve and update various management systems, so as to achieve: the system is on the wall, the responsibility lies with people, and it is put in place. Convene canteen staff meetings regularly, and often organize to learn food hygiene and safety knowledge, enhance safety awareness and improve management level.
2. Further standardize internal management. The overall work of the canteen has been institutionalized and standardized. Personnel, procurement, warehousing, processing, sales and other management links have been implemented in detail.
3. Pay attention to publicity and education, and enhance the awareness of food hygiene and safety of teachers and students. We often use morning meetings, class meetings, school meetings, campus broadcasts, blackboard newspapers, etc. to educate students on food hygiene, and educate them to do three things when buying food: first, look at the color of food, second, smell the smell of food, and third, see the date of production and shelf life clearly; One is not to drink raw water, the other is not to buy expired food, and the third is not to eat moldy and spoiled food. To improve personal hygiene and environmental hygiene, students are required to wash their hands frequently, cut their nails frequently, change clothes and quilts frequently, and understand the spread and prevention of seasonal germs and viruses. Promote students to develop strong consciousness and good habits.
Fifth, overcome the shortcomings and move on to the next step.
Compared with the inspection standards, we found 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 strengthen supervision and continuous improvement, so that the food safety work in school canteens and even the overall work of the school will reach a new level.
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