Self-examination report on color mark management in school cafeteria (general 6 articles)

Time flies, and a period of work has ended. Looking back on the work since this period, there are achievements and shortcomings. Let’s write a self-examination report for our work during this period. Are you at a loss to write or have a clue? The following is a self-examination report on color standard management in school canteens that I collected for you (6 general articles). You are welcome to share it.

Self-examination report on color mark management in school canteen 1

We conducted a self-inspection on all aspects of the work in the school canteen. Through self-inspection, we believe that the school canteen can comply with relevant canteen-related regulations at all levels. You are required to do it, and you can do your best to do a good job even when the objective conditions are not good.

1. Basic situation of the canteen

Our school canteen was built in 20xx with a construction area of ??90 square meters. It currently has 4 processing rooms, cooking rooms, teachers’ dining rooms and student dining rooms. area can accommodate 70 people dining at the same time. The school currently has 170 students, 12 faculty and staff, and 70 people dine in the cafeteria daily.

2. Self-examination

1. The school organization is sound. A food hygiene leading group was established at the beginning of the school year, with the principal as the team leader and the hygiene teacher and canteen administrator as deputy team leaders. It formulated a work plan and supervised the school canteen.

2. Improve the system and assign responsibilities to everyone. The principal is the first person responsible for the health and safety of the canteen, the canteen administrator is responsible for specific management work, and the health teacher is responsible for supervision and management. At the same time, a series of rules and regulations have been established, such as catering hygiene management system, canteen management system, canteen disinfection system, food procurement system, procurement certification system, food acceptance system, food storage hygiene system, rough processing room hygiene system, and cooking room hygiene system etc.

3. Do a good job in source management. In order to ensure the food safety of teachers and students, control food procurement, and strictly prevent food poisoning accidents, the canteen has signed food and vegetable supply agreements with various food suppliers, and has conscientiously done the work of collecting and requesting certificates, and resolutely not purchase from unlicensed vendors. food vegetables.

4. Check the acceptance of food and vegetables. Warehouse inspectors work seriously and responsibly. Each purchased food, vegetable and condiment must be carefully inspected and accepted to strictly ensure the quality of food and vegetables, and ensure that inferior food and "three noes" food do not enter the warehouse.

5. Keep food hygiene in check. While ensuring the quality of food and vegetables, we must carefully carry out food hygiene work such as disinfection and cleaning to ensure that teachers and students eat "safe food." Washing vegetables is carried out in accordance with the process, from washing to cooking, and everyone is responsible. No cold food is provided.

6. Ensure dining hygiene. Teachers and students eat in separate meals. Individuals receive food from the pantry. Each person has a plate and uses disposable chopsticks to ensure that no infectious diseases occur.

7. Adhere to the sample retention system. The sample volume of each variety shall be no less than 100 grams and stored under refrigerated conditions for 48 hours.

8. The ancillary facilities are relatively complete. Each door and window has anti-fly and dust-proof facilities; there are 5 special wash basins for washing vegetables, washing tableware, and hand washing; there are special buckets for sterilizing tableware; there are special tools and containers for semi-finished products and finished products, and there are obvious signs and can be used separately; there are food storage racks for classified storage to ensure good ventilation. Self-examination report on color standard management in the school canteen 2

For a long time, our school canteen has been adhering to the principles of "public welfare", "service" and "safety", with the creation of a "safe canteen" as the work center, and for "Running a school that satisfies the people" plays an important role. In accordance with the relevant spirit of the Enshi Municipal Education Bureau, a comprehensive and serious self-examination and self-examination of the school’s canteen work has been carried out in combination with the actual situation of the school. The self-examination and self-examination situation is now reported as follows:

1. Leadership Pay attention to careful deployment

At the beginning of each semester, the school will hold a special canteen work meeting to clarify responsibilities and specific division of labor, so as to institutionalize and standardize the overall work of the canteen. The Logistics Department is responsible for the specific implementation, detailing and implementing all management links from personnel, transfer, equipment, procurement, storage, processing, etc., and holds regular canteen work special meetings to study superior documents and study implementation measures at each stage.

2. Improve the system and assign responsibilities to everyone.

This semester, the school has implemented a "five-person system" in accordance with the spirit of the superiors, namely canteen operators, health supervisors, nutrition instructors, food quality evaluators, or cost and price supervisors. At the same time, a series of rules and regulations have been established, such as canteen management system, canteen disinfection system, food purchase system, purchase certificate request system, food acceptance system, etc.

3. Ensure effective supervision of sanitation

(1) The canteen can strictly implement the country's "Food Hygiene Law", have various health and safety systems and measures, and achieve inspections , there are records and emergency measures for outstanding incidents, staff can consciously take up posts and operate as required, and other health measures and regulations can be implemented in place.

(2) Do a good job in acceptance inspection when purchasing, cook thoroughly during processing, and keep food samples. Strictly control the purchase of food, carry out unified procurement of school food, and obtain copies of the three certificates (business license, health license, production license) and quality inspection reports for the purchased food, and complete the purchase and delivery procedures.

(3) Establish various safety and health systems as well as import and export bidding, inspection, acceptance, registration, and signature systems, and regularly announce the market prices of raw materials and vegetables.

(4) Establish a mass supervision mechanism. The school has set up a "School Parents Committee" to regularly track and supervise the charging standards, management, material procurement cost and profit control, food quality, etc. of the school canteen. Perform functions such as supervision and inspection of the canteen.

(5) Employees must hold certificates to work and operate in a standardized manner. Canteen employees regularly participate in physical examinations and food hygiene knowledge training by the health and epidemic prevention departments, wear work clothes and work caps as required, and must not have long hair, long nails, or hand jewelry, and pay attention to personal hygiene and environmental hygiene. Non-canteen staff are strictly prohibited from entering the operation room.

4. Ensure that meals are people-oriented

In order to safeguard the legitimate interests and physical and mental health of teachers and students, our school adheres to the principle of "public welfare" and adheres to the requirements of "non-profit" to ensure capital preservation. It is not profitable and canteen costs are calculated separately.

5. Food charges

Since the implementation of the "nutritious lunch", the school has not charged students living expenses. For the "nutritious lunch", it insists on ensuring that the "nutritious lunch" is paid on January 1st in accordance with the requirements of the superiors. Announcement that the sunshine service for student dining is indeed implemented and the service is satisfactory.

6. Other charges

Our school is a nine-year compulsory education school. Since the country implemented free compulsory education and "nutritious lunch", the school does not charge any fees for students. Accident insurance premiums and medical insurance premiums are collected on a voluntary basis by students and parents. Self-examination report on color mark management in school cafeteria 3

In order to strengthen school cafeteria management, improve food safety and hygiene awareness, and strive to run a safe cafeteria, our school focuses on four good, one satisfaction, one peace of mind, through strengthening system construction , Strengthen the training of canteen managers and operators, strictly control food procurement and processing, conscientiously implement food sample retention, certificate and ticket request, regular disinfection and three prevention measures, pay attention to the process and details, ensure implementation, and achieve certain results.

This time the County Food and Drug Administration came to our school to inspect and mainly pointed out two problems:

1. The anti-rodent facilities are not perfect enough;

2 , Edible oil has quality inspection certificate, but it does not match the batch actually used.

In response to the above situation, our school canteen food safety and sanitation work leading group carried out a comprehensive and serious self-inspection and self-examination of the school canteen sanitation work, and seriously carried out rectifications. The self-inspection and rectification situation is now reported as follows :

1. Construction of organizational system

The school has established a school canteen food safety responsibility system with the principal as the first responsible person, set up canteen safety management personnel, and formulated policies for each specific safety work Plans clarify responsibilities. Improve health and food management systems and ensure that everyone is responsible. Regularly inspect food safety work and keep records. A food poisoning emergency response mechanism has been established.

2. License status

Have a catering service hygiene license, actual business projects and license scope.

3. Keep food samples

Keep food samples strictly in accordance with the requirements and have written records.

4. Request for invoices and certificates

This semester, all purchases of bulk materials have been re-asked for invoices and certificates.

5. Disinfection and three-prevention facilities

There is a disinfection system and specific methods and measures, and a dedicated person is responsible for it. The three-prevention facilities still need to be improved.

6. Health management of employees

The health certificates of all employees in the school canteen are within the validity period. The school has arranged for employees to conduct health examinations in advance and re-certify school canteen color code management self-examination report 4

In order to strengthen school management, improve safety and health awareness, and create a good and harmonious campus environment. The school has long given top priority to safety and health work, ensuring peace of mind and paying attention to details. Further strengthen the notification spirit of school canteen management, in order to ensure the physical and mental health of teachers and students in the school, stabilize the normal teaching order, and strictly prevent the occurrence of food poisoning accidents. Our school canteen sanitation work leading group has carried out a comprehensive and serious self-inspection and self-examination of the school's canteen sanitation work. The self-inspection and self-inspection report is now as follows:

1. School leaders attach great importance to canteen sanitation work< /p>

At the beginning of this semester, the school established a school canteen safety leadership group headed by the principal to formulate plans and clarify responsibilities 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 hygiene and food management systems and ensure that everyone is responsible.

Establish a sound sanitation management system and accountability system. Responsibilities should be assigned to individuals. Food hygiene promotion should be done well. Canteen staff should clean the canteen once a week to ensure that the canteen is clean, ventilated and dust-free. , eliminate harm.

3. Adjust the internal layout of the kitchen to ensure that items are placed neatly and cleanly.

Strengthened the safety inspection of various equipment. 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. However, the safety condition of the warehouse is poor and it is a temporary building, which makes cleaning a certain degree of difficulty.

4. Main existing problems

Due to funding reasons, the standard of supporting facilities in the school canteen is not high. The facilities and equipment of the school canteen are crude and unsupported.

5. Rectification measures

In order to effectively and effectively protect the health and safety of teachers, students and employees of the school. 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 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.

(2) Strengthen hygiene supervision in canteen production and processing, strictly enforce operating procedures, and increase supervision.

(3) 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.

In short, we must persist in doing the above-mentioned things to prevent the occurrence of food poisoning accidents. We must continue to work hard this semester to do a better job in canteen safety. Self-examination report on color mark management in school cafeteria 5

In order to continuously strengthen the food safety work in school cafeterias, effectively prevent food safety accidents in school cafeterias, ensure the food safety of teachers and students in catering services, and further improve the catering services in school cafeterias Quality, our school is based on the "Notice of the Xichou County Food and Drug Administration and the Xichou County Education Bureau on the Special Inspection of Food Safety in School Canteens in the County", "Xijiao Fa No. 20xx127" and "Xifu Dian No. 20xx6" spirit, combined with the actual situation of our school, we have carefully carried out self-examination and self-examination. We now report the self-inspection situation as follows:

1. Achievements

1. The school established a food safety management agency to adhere to The school cafeteria food safety responsibility system is established with the principal as the first responsible person, and the work is carried out normally.

2. The school is equipped with safety management personnel to manage school food safety, and actively organizes managers and canteen employees to participate in food safety training.

3. The school canteen should apply for a "Catering Service License" and operate with a license. Employees should actively participate in health examinations, actively participate in training, apply for employment certificates, and work with a license.

4. The school has complete records and is disinfected as required.

5. The school does not purchase food that is rotten, rancid, moldy, insect-infested, dirty, mixed with foreign matter, or has abnormal sensory properties.

6. Do not purchase meat products that have died of illness, poisoning or unknown causes of death, do not purchase substandard meat, do not purchase any substandard food, and strictly implement the certificate and invoice system and acceptance records when purchasing food. system.

7. Food cleaning tools should be separated from animal and plant foods, marked with labels to avoid mixing. Food cutting tools should be kept raw and cooked, meat and vegetables should be separated. Tableware washing basins, disinfection basins, and cleaning basins separate. Tableware is equipped with dust-proof and insect-proof facilities, food storage and processing operation sites are equipped with insect-proof and rodent-proof equipment, and tableware is equipped with anti-poisoning equipment.

8. The canteen processing operations are arranged according to the process of storage-cleaning-cutting-making-waste. The items in each place are neatly placed and hygienic, and all equipment is cleaned and disinfected on time.

9. There is a dedicated person in charge of the school’s water source, who cleans and disinfects it regularly and keeps records.

10. Garbage and wastewater in the canteen are stored in different categories. Trash cans and wastewater buckets are clean in appearance. The school signs an agreement with users to ensure that the waste is cleaned every day and the flow direction is clear and recorded.

11. Food should be stored in a dry, light-proof, moisture-proof, heat-insulated, rodent-proof, and insect-proof manner. Storage should be classified, storage tools should be clean, and regular cleaning and disinfection should be carried out.

12. The kitchen staff should keep samples for two meals a day on time, quality and quantity. All retained samples should be stored for no less than 48 hours and kept in good records.

2. Existing problems

1. School conditions are limited, housing is tight, and the food storage room and operation room cannot be separated, making it difficult to standardize the placement of items.

2. The ceiling and walls of the canteen are dirty and difficult to replace and paint within the specified time.

3. Corrective measures

1. Strictly require managers to clean the kitchen carefully, keep it clean, and place items in categories to make them neat and orderly.

2. The school held a team meeting and agreed to outsource the replacement of the ceiling and the painting of the walls to complete the project in the shortest possible time. Self-inspection report on the color standard management of the school canteen 6

According to the notice of the Education and Sports Bureau on carrying out self-inspection of the management of the student canteen, our school conducted a self-inspection of the student canteen from June 2 to June 5 , the self-examination situation is reported as follows:

1. Establish a school canteen management self-examination leading group

In order to strengthen the safety management of students’ collective dining and food hygiene, and ensure the health of teachers and students Health, further strengthen management awareness, improve management level, and clarify management responsibilities. The school has established a self-inspection leadership group for school cafeteria management: Principal He is the team leader, Principal Sun is the deputy team leader, General Affairs Director Tian Deyou is in charge, and Teacher Tian Yongzhi is in charge. The leading group conducts regular and irregular inspections on food hygiene and safety in school cafeterias, and promptly rectifies any problems found.

Team leader: He Tianjin

Deputy team leader: Sun Youguo

Team members: Tian Deyou, Zhu Junmin, Chang Jianbing, Tian Yongzhi, each class life Member

2. Self-examination situation

Advantages:

1. Our school’s dining building was put into use this spring, which greatly improved the dining conditions for students. Therefore, Our school's nutritious breakfast and living allowance for poor boarding students are all provided in the cafeteria;

2. The school cafeteria catering service license, employee health certificate and other documents are complete and within the validity period; < /p>

3. Established a food purchasing ledger, and posted the receipts for invoices and certificates on the ledger, with detailed and specific records;

4. Established a record of disinfection of dishes and chopsticks; < /p>

5. A food sample retention system has been established, and a food sample retention ledger has been established. The date of retention of the sample should be indicated on the retained food bag, and the sample should be dumped after being stored for 3 days. There is a dumping time and a dumping person;

6. Employees enter the catering building and wear work clothes;

7. The settlement method is scientific and reasonable. In this period, the school will pay the boarding students’ living allowance and student nutritional meals to the student meal card, and the students will swipe the card to consume, eliminating Students exchange meal tickets for cash, which improves the efficiency of Huinong's use of funds and ensures the safety of students' property.

Disadvantages

1. The items in the operation room are not neatly arranged;

2. The items in the storage room are mixed and messy;

3. There is no fly killing equipment at the door of the operation room;

4. The records of disinfection of dishes and chopsticks are not detailed;

5. The food provided for breakfast is simple and does not meet nutritional requirements;

6. Failure to upload the trademarks of purchased items to the electronic system in accordance with the requirements of the Food and Drug Administration;

7. The hygiene near the steam boiler behind the restaurant building is poor;

8. There is no quality inspection report for purchasing individual ingredients.

3. Rectification measures

1. Strengthen safety knowledge training for canteen employees and improve their safety awareness;

2. Supervise canteen managers to The sanitation of all parts of the catering building is inspected and supervised to provide a clean dining environment for all teachers and students of the school.

3. Establish a regular inspection system, promptly feedback the inspection results to the canteen, and make rectifications within a time limit.

4. Contact the Township Food and Drug Administration in a timely manner, master the instrument operation method as soon as possible, and operate in a standardized manner in accordance with the requirements of the Food and Drug Administration.

5. The canteen administrator negotiates with the canteen to improve the quality of students’ breakfast meals.

4. Overcome shortcomings and move up a level

Compared with the inspection standards, we found many problems during the self-examination. Although we have made considerable efforts, there are still some problems 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. ;