Self-inspection report on food safety in kindergarten canteen

Model essay on the self-inspection report on food safety in kindergarten canteens (5 general articles)

Time flies, and a period of work has ended. Looking back on the work during this period, there are both bright spots and shortcomings, so it is time to record it well in the self-inspection report. Do you know the format of the self-inspection report? The following is a sample report (5 articles in general) on food safety in kindergarten canteens, which I have carefully compiled. Welcome to read and collect.

Self-inspection report on food safety in kindergarten canteen 1

To strengthen kindergarten management, raise awareness of safety and hygiene, and create a good and harmonious campus environment. The school has long put safety and health work in the first place, paying attention to peacetime and paying attention to details. According to the instructions of the superior, the leading group of food safety work in the canteen of our garden has carried out a comprehensive and serious self-inspection on the food safety work in the canteen of our garden, and now the self-inspection and self-inspection situation is reported as follows:

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

for many years, our park has always attached great importance to the food safety in the canteen, the prevention and control of infectious diseases, the students' food hygiene and the campus environmental safety. The school firmly established the guiding ideology of "safety first, health first", and established a management team with Tian Jingtao as the first responsible person and Lin Zeyong as the main responsible person. The division of labor among the management personnel is detailed layer by layer, and the main body of responsibility is clearly defined, and responsibility forms are signed at different levels. Clear who is responsible for the problem of accountability system. In view of the unstable staff and loopholes in supervision of the canteen in our park, a supervision system was established to strengthen process management, and problems were found and rectified in time to reduce the food safety incidents in the canteen to zero.

in order to do a better job, we hold a meeting on food safety in canteens, a meeting of kindergarten staff and logistics staff at the beginning of each school year to learn the documents issued by superiors, and ask school logistics staff to improve their awareness of food canteen safety, enhance their common sense of canteen hygiene, truly realize the importance of students' safety and hygiene work, and ensure that their children are well educated, managed and protected, so that parents can safely hand over their children to us.

2. Make efforts to institutionalize and regularize the food safety management in canteens.

The school organizes relevant personnel to seriously study the Food Safety Law, Regulations on Hygienic Management of School Dining Rooms and Students' Group Dining, and the relevant notices and spirit of the higher education administrative department. Carry out food safety publicity activities in the whole school, publicize food safety in the form of blackboard newspapers and billboards, and strive to form a campus atmosphere in which everyone stresses safety and everyone supervises safety. Strictly implement the various food hygiene systems formulated by the school and strive to be routine. Usually, when purchasing goods, the canteen is strictly required to purchase, obtain vouchers and register. The used food raw materials, condiments, food additives, packaged foods, chicken, fish, meat, vegetables, etc. shall be inspected before storage, and all stale, expired and moldy products shall be put out of storage and used. Every meal should be kept for inspection, and detailed records should be made. All leftovers that can't be sold must be removed as garbage and never left for the next meal. There are no potential safety hazards in the canteen facilities and water sources in our park, and the water supply facilities such as the canteen reservoir in our park operate and maintain normally.

Strengthen the management of employees in our canteen and do a good job in health knowledge training. At the beginning of the new semester, the director called the canteen staff to learn the knowledge about safety and hygiene many times, and asked the staff to standardize the operation and abide by the hygiene management system, so that the canteen operators mastered the basic requirements of food hygiene and safety and developed good personal hygiene habits. During work, they wore clean work clothes and hats, washed their hands and cut their nails frequently, did not wear slippers, and were not allowed to smoke, spit and litter in the canteen. Actively cooperate with the food and drug supervision department and the Bureau of Quality and Technical Supervision to inspect the hygiene and equipment of our canteen, humbly listen to the valuable suggestions put forward by experts, make timely rectification, and eliminate possible safety hazards.

Third, squeeze out funds to improve the production equipment of the canteen, supervise the standardized storage of articles and the safety and hygiene of the operation process, and strengthen the investment in the student canteen.

in order to improve the canteen environment, our park has invested a lot of money to improve the hardware conditions of the student canteen. Purchased tableware, kitchen utensils, disinfection cabinets, freezers to prevent food deterioration, and cleaned all tableware and kitchen utensils after disinfection every meal. The canteen is clean and tidy. 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 the warehouse is separated from the ground.

iv. rectification measures.

in order to effectively control the occurrence of food poisoning incidents in schools, we should monitor all kinds of hidden dangers of accidents and effectively ensure the health and safety of teachers, students and employees in schools. We focus on the following aspects:

1. Intensify publicity and education to enhance students' awareness of food hygiene and safety. Our garden will strengthen education through classroom education, blackboard newspaper and other forms, so that the knowledge of food hygiene and safety will be deeply rooted in people's hearts, and we will consciously resist counterfeit and shoddy products and safeguard our own health. At the same time, it also makes the canteen staff consciously operate in accordance with the Food Hygiene Law.

2. Strengthen management to prevent food from flowing into kindergartens from mobile stalls outside school gates; The production and processing of canteens should be supervised and strictly operated.

3. Stop using disposable bowls, chopsticks and plastic bags, and put an end to white pollution and food-borne diseases.

4. Through health education, the school warns students not to eat moldy food, buy three-no products and drink raw water and cold water, and educates students to enhance their self-protection awareness.

5. Let employees hold relevant certificates.

through self-examination, we believe that the food safety work in the canteen of our park is on the track of normal, orderly and healthy operation, which basically meets the requirements of the superior leaders and the spirit of relevant documents. In the future, we will take further effective measures to continuously push the food safety management in our canteen to a new and higher level, and create a learning and living environment where students are satisfied, parents are assured, peers admire and leaders recognize. Self-inspection report on food safety in kindergarten canteen 2

In order to strengthen kindergarten management, improve safety and hygiene awareness and create a good and harmonious campus environment. Kindergarten has long put safety and health work in the first place, focusing on peacetime and details. According to the instructions of Daoli District Education Bureau and Taiping Central School, the leading group of food hygiene in our park has carried out a comprehensive and serious self-inspection on the food hygiene and safety work in kindergartens. Now the self-inspection and self-inspection situation is reported as follows:

First, kindergarten leaders attach importance to food hygiene work

At the beginning of the semester, the kindergarten held a special meeting on food hygiene and safety work, defined the responsibilities and specific division of labor, and set up a leading group on food hygiene and safety work in kindergartens headed by the director to make plans and clarify the responsibilities for each specific safety work. At the same time, a meeting of kindergarten staff and logistics personnel was held to learn the documents issued by the superiors, requiring kindergarten logistics personnel to improve their awareness of food hygiene and safety, enhance their common sense of food hygiene and safety, truly realize the importance of food hygiene and safety work, and ensure that children are well educated, managed and protected, so that parents can safely hand over their children to us.

second, improve the health and food management system, so that the responsibility lies with people.

establish and improve the health management system and accountability system, with the responsibility assigned to people, do a good job in food hygiene publicity, and the canteen staff should do a weekly sanitation cleaning to ensure the canteen is clean, ventilated, dust-free and pest-free. Adjust the internal layout of the kitchen, so that the items are placed neatly and cleanly. Strengthened the safety inspection of all kinds of equipment. The safety status of cooking machinery, electrical equipment, circuits and switch sockets attached to the canteen is relatively good, with standardized management and clear operation procedures.

III. Contents and conditions of inspection

1. Have a food hygiene license and operate strictly in accordance with the business scope of the license within the validity period, without exceeding the scope.

2. Bean products and rice will never be destroyed overnight.

3. All staff members have a physical examination every year, participate in relevant training and take up their posts with health certificates.

4. There is a ledger for the purchased food, with detailed records, so as to prevent expired and unqualified food from entering the kindergarten.

5. The system of requesting certificates for purchasing shall be strict, and all purchased foods shall be fully requested.

6. Bottled water is supplied at a fixed point, with inspection certificate.

7. All tableware shall be disinfected regularly and timely according to relevant requirements.

8, put an end to non-staff into the kitchen.

Fourth, rectification measures

(1) Strengthen publicity and education to enhance children's awareness of food hygiene and safety. Kindergartens strengthen education through classroom education, blackboard newspaper, knowledge lectures and other forms, so that the knowledge of food hygiene and safety is deeply rooted in the hearts of the people, consciously resist counterfeit and shoddy products and safeguard their own health.

(2) Strengthen management to prevent food from flowing into kindergartens from the mobile stalls at school gates; The production and processing of canteens should be subject to health supervision, strict operating procedures and intensified supervision.

(3) Do not use disposable bowls, chopsticks and plastic bags to prevent white pollution and food-borne diseases.

(4) Through health education, educate children not to eat moldy food, buy three-no products and drink raw water and cold water, and educate children to enhance their awareness of self-protection. Make use of radio, blackboard newspaper and special lectures to publicize health and food safety knowledge and cultivate children to develop good healthy living habits. Educate children not to eat at unlicensed stalls or buy non-staple food, drinks and other commodities.

V. Problems

1. Due to the financial reasons, the standard of supporting facilities in kindergarten canteens is not high. The warehouse area is insufficient.

2. Employees in kindergarten canteens are all temporary workers, with low wages and insufficient peace of mind.

In a word, food hygiene and safety work must be done consistently to prevent food poisoning accidents. In the future, we will make persistent efforts to do better food hygiene and safety work. Self-inspection report on food safety in kindergarten canteens 3

In order to strengthen the safety work of kindergartens, enhance the safety awareness of canteen staff, ensure the personal and dietary safety of primary and secondary school students and children, and ensure the happy and healthy growth of teenagers and children, according to the spirit of the Notice of Taihu County Education Bureau and Food and Drug Administration on Carrying out Special Inspection on Food Safety in School Canteen in Spring of 2xx, a detailed and thorough self-inspection was conducted for primary and secondary schools and kindergartens in our town. The self-inspection results are as follows:

A working group on food safety in canteens of primary and secondary schools and kindergartens in the town was established, with President Chen Facheng, the legal representative, as the head of the working group, and Vice President Wu Weidong in charge of the self-inspection and supervision of canteen food. Each school is in charge of canteen cooking and canteen hygiene and safety in class. The headmaster and the director take the lead in signing the safety responsibility form, defining the food hygiene and safety responsibility, safety objectives and reward and punishment regulations, etc., strengthening the sense of safety responsibility, holding regular meetings on time, and conducting a summary analysis meeting of the food management Committee once a month, and handling hidden dangers in time to make the canteen hygiene and safety work foolproof. Conduct investigation activities for specific safety work. Require the personnel in charge to raise their sense of responsibility, enhance their knowledge of food hygiene and safety, and truly realize the importance of food safety work. For this reason, we organize the members of the safety team to summarize the safety work into "four firsts", "three in place", "three implementations", "five unswerving" and "four not letting go" according to the actual situation in their work, and require all the teaching staff to study hard, actively understand and run through the action. Among them, "four firsts" means:

(1) safety first

(2) the top leaders should focus on safety

(3) the personnel in charge of safety should focus on safety wholeheartedly

(4) the first agenda of the weekly garden meeting is to study safety. "Three in place" means that all faculty and staff should be in place in their thinking, energy and work in safety work. "Three Implementations" means: safety work should be implemented in the class; Adhere to the word "strict" and strictly manage, and the strict rules and regulations will not waver; Do a good job in the "three in place" work of the person in charge of safety; Adhere to the principle of "four don't let go" for the problems that occur; Insist on implementing effective safety measures. "Four don't let go" includes: don't let go without finding out the reason; Don't let go if you don't distinguish responsibilities, implement measures and deal with them seriously.

All schools and kindergartens conduct an in-depth inspection on the hygiene situation of canteens every month, thoroughly eliminate the sanitary dead angle, and deal with and update all kinds of unsanitary hidden dangers and habits in time. Kitchen staff earnestly study and strictly implement the provisions of the Food Hygiene Law and other documents, strengthen the management of food procurement, supply and processing, and ensure that the purchased food and raw materials are hygienic and safe and meet the national food hygiene requirements. Places where food and raw materials are stored are managed by special personnel, and indirect workers are not allowed to approach them; Strictly implement the system of raw and cooked separately and processing, and strictly implement the system of making meals on the same day and eating them on the same day to prevent overnight meals from harming children's health. Kill rats and cockroaches in kindergartens, remove all kinds of parasites and prevent all kinds of infectious diseases.

We have formulated the health management system for employees in the canteen, and carried out health management for the employees. When the employees are found to have unhealthy factors, they should be transferred from their posts in time, and their health certificates should be checked to ensure that the health certificates are within the validity period.

1. When purchasing food, the purchasing staff in the canteen ask the salespeople for a copy of the relevant food hygiene license, check the shelf life of the food, and don't purchase rotten food. Do not buy cooked food, etc.

2. Don't let children eat some foods with additives, and do a good job of strict control.

1. Due to the geographical location, we require all schools and kindergartens to set up three pools, namely, washing dishes, vegetables and meat dishes. Water pools are used in different categories to prevent cross-contamination. Vegetables should be soaked in clean water for about half an hour before cleaning to avoid pesticide residues.

2. Wash the tableware with detergent once, then with running tap water, and finally put it into a disinfection cabinet for disinfection. Put the disinfected tableware into a cleaning box for use when eating.

3. The canteen staff should bring disposable gloves and masks when distributing tableware to prevent bacterial pollution.

food processing management

1. Employees in the canteen always keep clean and sanitary in every corner of the canteen, leaving no sanitary corner, and do not place toxic and harmful articles and personal daily necessities in the canteen processing place.

2. When cooking food, employees should pay attention to the quality of the food, so as to ensure that it is full of color, flavor and taste, increase children's appetite, pay attention to the separation of raw and cooked food, and pay attention to cross-contamination, especially bean products. However, we generally don't buy vegetables that are harmful to green beans to ensure the safety of young children and prevent food poisoning.

3. Employees in the canteen shall keep samples for 48 hours for each meal, and make records. After each meal is cooked, let the children eat within 2 hours, so as not to affect the food quality for too long.

Although there are still some deficiencies in canteen hygiene, we will continue to work hard to make the food safety work in canteens of primary and secondary schools and kindergartens better. Self-inspection report on food safety in kindergarten canteen 4

According to the spirit of the meeting, our garden conducted a survey on food hygiene in the park.