Canteen Food Safety and Hygiene Rectification Report 1

Yizhang County Food Safety Committee:

In September xx, your organization organized personnel to conduct an inspection on our school canteen Food safety and sanitation work inspection, and put forward corresponding requirements and hopes. Here, I sincerely thank you for your concern and support for our school's work.

After listening to your opinions humbly, the school leaders and canteen managers attached great importance to it and convened a canteen management work meeting to conduct a comprehensive review of the problems existing in our school canteen and with reference to the problems existing in other school canteens. Analysis and serious rectification:

1. Further strengthen the principal’s responsibility system in which the principal is the first responsible person, strengthen school food hygiene management, further clarify that dedicated personnel are responsible for the hygiene management and supervision of school cafeterias, and establish a comprehensive supervision and management and Regular inspection system, increase inspection intensity, and improve facilities and equipment.

2. Further improve the procurement inspection and invoice requesting system for food, food raw materials, food additives and related products, improve supplier files, implement designated procurement, sign purchase and sales contracts, and establish and improve various platforms. account.

3. Organize personnel to conduct a thorough inspection of the original goods, clean up "three noes" and expired products, resolutely destroy unqualified products, and remove products with lax inspection and quarantine or incomplete procedures. For example, if the originally purchased edible lard is returned, use the qualified brand-name product "Yuanbao Brand" catering soybean oil instead.

4. Increase capital investment, improve storage facilities, install warehouse exhaust fans, and plan to renovate the ground floor in the near future. At the same time, warehouse managers are required to strengthen warehouse management, arrange them reasonably, and conduct regular inspections to ensure the quality of goods.

5. Improve disinfection facilities, strengthen disinfection management, add tableware cleaning cabinets, further strengthen the cleaning and disinfection management of places, cooking utensils, and tableware, and arrange for personnel to supervise the cleaning and disinfection work throughout the process.

6. Strengthen the management of the use of additives and do not use non-edible substances to process food.

7. Further standardize the treatment of waste kitchen grease, sign the "Gushui Treatment Agreement" with the Gushui collection personnel, arrange for personnel on duty to register the Gushui treatment situation, and follow up and inspect at any time.

8. We will improve other well-performed tasks, such as environmental sanitation, food safety warnings, food sample retention, poison testing, disinfection and records, health management, health permits, etc. and strengthen.

Once again, we would like to thank our superiors for their concern and support for us. We welcome relevant superior departments to supervise and guide our school’s food safety work at any time!

Canteen Food Safety and Hygiene Rectification Report Part 2

In line with a highly responsible attitude towards students, parents and society, the school strictly follows the requirements of the Development Zone Education Office and seriously monitors the municipal regulations In accordance with the requirements of the documents of the Municipal Education Bureau and the Health Bureau, a detailed inspection of the food safety in the school canteen was carried out. 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 will 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 300 students and more than 50 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. The purchase and sale of spoiled, spoiled, expired food and food that does not meet hygienic standards is prohibited.

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

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

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

5. The tableware containing food should be washed and disinfected regularly. Food tongs must be used when selling cooked food, and eating with hands is not allowed.

b. Personal hygiene:

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

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

c. Environmental sanitation:

1. Indoor and outdoor environments such as restaurants and kitchens must be cleaned every day within the scope of the contract to keep them clean and sanitary. Cleaning is required every week to ensure that the "six sides" of the indoor environment are maintained. "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 must 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 cleanliness.

6. If it is discovered that the purchase and sale of diseased, dead, spoiled meat (including sow pork), rice, noodles and other foods cause harm to human health, the Secretary General shall bear the main responsibility.

7. The purchased food should comply with food hygiene standards. For bulk food, valid certificates and invoices for the food must be provided.

8. The chief executive 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) Dining 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 in 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 purchasing staff. The purchasing staff must contact the supplier to return the goods. Unqualified food is strictly prohibited from entering the canteen.

3. Food that has not been accepted is strictly prohibited from entering the canteen. During the acceptance process, the acceptance personnel must be strict and conscientious.

4. Canteen staff should strive to improve their operational level according to seasonal changes and local conditions, and strive to achieve diversified dishes and scientific meal preparation. Prices are set in strict accordance with relevant regulations, and canteens are not allowed to increase prices without authorization.

(4) Safety management system:

1. Improve the concept of safe work, conscientiously do fire prevention, anti-theft and anti-virus work, and lock doors and windows when no one is around.

The canteen is on duty at night.

2. Non-staff are prohibited from entering the canteen operating area and storage room, and selling snacks and snacks in the kitchen is not allowed. School staff and students are not allowed to enter the canteen without the permission of the staff, let alone the operation room and raw material room.

3. Employees who are found to have suspected infectious diseases should report to the school immediately and take relevant measures.

5. 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).

6. 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.

7. Safety regulations and relevant operating specifications must be strictly observed to prevent work-related injuries. It is not allowed to move electrical and electrical equipment at will; it is not allowed to change the functions of electrical appliances at will; it is not allowed to randomly lay or pull wires and power supplies.

Canteen Food Safety and Hygiene Rectification Report Part 3

According to the spirit of Yingshan County People’s Government [20xx] No. 36 and Yingjiaofa [20xx] No. 11 documents and the safety of leaders at all levels In accordance with the work instructions and combined with the actual situation of our school, our school has adopted various forms to pay close attention to food safety, carried out extensive food hygiene and safety education activities, learned relevant knowledge about food hygiene and safety, and improved the safety awareness and ability of teachers and students in the school to identify qualified foods. , which laid a solid foundation to ensure the safety of teachers and students in our school.

On March 31, 20xx, according to the instructions from our superiors, our school carried out a network-style investigation and rectification work on the food hygiene and safety in Daihe No. 2 Small Area. Those who participated in this safety inspection and rectification work include: school principal Feng Baicheng, vice principals Chen Bo and Mo Yongdong, person in charge of food hygiene Hu Yousheng, and safety team members Li Yi, Gong Wei, Niu Pisi and other comrades. In line with attaching great importance to school safety work and taking a serious and responsible attitude towards safety work, we conducted thorough inspections and rectifications. When we find a problem, we respond to a problem and strive to solve every problem.

The problems found in this food hygiene and safety inspection and the rectification suggestions are as follows:

1. The school cafeteria, canteens, and school stalls are not clean and hygienic, and the food is stored in a messy manner. Store in an orderly manner and meet national standards;

2. Some food purchases are not recorded, and some records are irregular. The location and food conditions of the purchases cannot be seen. It is required to obtain certificates and establish establishments in accordance with regulations. Account;

3. The storage of raw and cooked food in the school cafeteria is not up to standard and should be stored separately and refrigerated;

4. Food trial production and sample retention are not done well. The trial compensation system and the sample retention system should be adhered to according to the training requirements;

5. Students can have free access to the operating rooms of the school canteen, small shopping shops, and the storage areas of the school stalls, and students are strictly prohibited from entering or exiting without permission. , to prevent poisoning incidents;

6. Expired, spoiled, naked food and three-no products are not allowed to be sold;

7. There is a stall in the school without a health license, business license and It is recommended to apply for the health certificate of employees immediately. If it cannot be obtained before April 5, 20xx, the relevant departments should investigate and deal with it in accordance with the legal provisions;

8. There are quality problems with drinking water in schools. It is recommended that leaders at all levels Report this situation to the relevant departments, conduct random testing, and rectify unqualified drinking water to ensure the safety of drinking water for teachers and students in the school;

9. There are some small stalls around the campus selling student snacks and meals. It has brought great difficulties to the school's food hygiene and safety management. It is hoped that the environment around the school can be rectified.

Thanks to the leaders at all levels for their concern and help in the safety work of Daihe No. 2 Primary School, and we sincerely ask the leaders at all levels to help rectify the safety hazards of Daihe No. 2 Primary School. I hope it is approved or not.

Canteen Food Safety and Hygiene Rectification Report Part 4

On September 12, xx, Liling City Food Safety Office, Food and Drug Administration, Municipal Health Bureau, Municipal Administration for Industry and Commerce, The Municipal Education Bureau and other units came to our kindergarten to conduct routine comprehensive inspections on safety and health. He also put forward some opinions on the safety and health of our park. Our park took corrective measures in a timely manner, held a safety and health work meeting and quickly implemented various details, and formulated and improved various systems. The rectification situation is now reported as follows:

1. After receiving the rectification notice, our kindergarten immediately held a collective meeting of kindergarten teachers to require teachers to increase their awareness of safety responsibilities and strengthen safety and health knowledge education.

2. Investigation and rectification of sanitation work, fire protection work and children’s food safety

1. In terms of sanitation work, our kindergarten has comprehensively improved the toilets in the kindergarten. To make it convenient and hygienic for children to go to the toilet, the distance between the kitchen and bathroom has been rectified according to the requirements of the inspection department, and the kitchen is ensured to be clean, tidy and hygienic, so that children can eat safe food.

2. In terms of fire safety work, the kindergarten has added fire extinguishers that meet the requirements as required, and educates teachers to take precautions in safety work to ensure the safety of children.

3. The retention of food samples should be more standardized, timely records should be maintained every day, and managed by a dedicated person in charge.

Canteen Food Safety and Hygiene Rectification Report Part 5

1. Current situation of the canteen:

1. The most important problem in the canteen is that the quality of the dishes is not good (mainly refers to Color, aroma, taste, hygiene) evaluation criteria are more food waste.

2. Insufficient food hygiene is reflected in the storage of ingredients, environmental sanitation in kitchens, warehouses, restaurants, and personal hygiene of chefs.

3. Food safety is also a top priority. If the canteen cannot be completely closed after the meal time, it is unsafe for the food and ingredients stored in the kitchen. There is a worry that artificial manipulation will cause the health of diners. Discomfort. The cleaning of ingredients is not up to standard. Especially in summer, vegetables and other ingredients contain a lot of pesticides. They need to be cleaned repeatedly to ensure entrance hygiene and ensure that diners eat healthy food.

4. Ingredients storage, refrigerated food can be directly put into the refrigerator and freezer. It is not conducive to freezing when eating and it is not conducive to cleaning. If a large portion of food is melted and then divided into unused portions and then placed in the freezer, the stale ingredients will cause waste.

5. Limitations caused by meal tickets. The purpose of setting up meal tickets is to avoid waste and facilitate counting of diners.

It causes inconvenience and dissatisfaction among the workers in the workshop. As a result, those who are very busy at work may go hungry without tickets, those with tickets may not be full, and some are unwilling to eat and throw them away. Those with tickets may end up eating instant noodles in the dormitory. wait.

The company provides free food and accommodation to employees. Although it is not cost-effective, the company does not deduct money from everyone on food. Since money is spent and everyone does not eat well, it is a waste. This requires attention to kitchen work. Make rectifications.

2. Current staffing and salary levels in the canteen (***6 people, monthly salary expenditure is expected to be 17,700 yuan including insurance)

3 wok workers (responsible for returning to Hanzao for breakfast , lunch, dinner, supper production) 1 person has been promoted to a regular salary of 3,500 yuan/month, 1 person has a salary of 3,500 yuan to be regularized in January 20xx, and 1 person has an unexpired salary of 2,700 yuan. 2 kitchen helpers (responsible for cleaning the Hanzao kitchen and restaurant, washing and picking up vegetables, side dishes, and preparing meals). One person is expected to earn a salary of 1,800 yuan in January 20xx when he will be regularized, and one person has an unexpired salary of 1,500 yuan.

One food delivery person in the workshop (responsible for lunch, dinner and night snack delivery, canteen garbage removal, food delivery truck maintenance, and sanitation cleaning) has not been regularized and has a salary of 1,500 yuan.

3. Rectification plan.

1. First of all, the kitchen and restaurant environment should be rectified. The items in the kitchen should be rearranged and arranged. The floor should be cleaned and small food utensils should not be placed for a long time. All items should be put on shelves and put into cabinets. Tools and utensils should be placed neatly. Clean once a day and regularly (disinfect once every 10 days, once every 5 days in summer).

No ingredients and finished food will be stored in the kitchen operation room after the meal time.

Purchased ingredients need to be cleaned and decomposed for the first time before being stored in storage, and stored in bags in refrigerators and freezers. After purchasing the meat, clean it uniformly and pack it into bags according to the amount used each time. Use one bag for each meal to prevent stale food caused by repeated melting. Other vegetables and other ingredients should also be pre-picked and stored after purchase. Operating procedures must also be followed when cleaning ingredients when needed, and the administrative department will conduct random inspections at any time.

2. The food produced in the kitchen, even if it is a big pot of rice, must be carefully cooked and cut into fine pieces (mostly slices, shreds and small pieces of diced meat, vegetables should be cut into sections, shreds, etc. according to the shape of the vegetables) Decision) The way the ingredients are cut determines the amount and taste of the ingredients. There is a lot of food in a big pot, which is not easy to ripen. Small pieces mature quickly, are easy to taste, and can save ingredients. (The amount that can be saved must be determined by the canteen after 10 to 15 days of data collection)

3. The passage from the kitchen to the Chinese restaurant is closed. The passage to the Chinese restaurant in the second and third zones is open from 8 a.m. : Open at 00:00 and close at 21:00 p.m. When there are no staff in the kitchen, the doors and windows of the workroom and restaurant should be locked, the power and gas should be turned off, the ingredients and seasonings should be stored and stored, and the environment should be kept in good order.

4. Chefs set standards for personal hygiene and have administrative inspections from time to time. Whether the clothes are clean, whether the hair is clean, whether there is any odor on the body, whether the fingernails are clean, etc.

5. Implementation of meal tickets In order to reduce waste, whether waste is manifested in the amount of leftover food in the swill bucket, the kitchen is arranged Chefs pay attention to the amount of waste, and administrative supervision helps improve the quality of dishes. If the dishes taste good, waste will be reduced. Vigorously train and implement the spirit of frugality, and encourage eating less and more frequently. If you don't know if you like it, you can eat less first. If you are not full, you can eat again. Only in this way can we ensure that employees eat well and are full. The food delivered to the workshop should be prepared in small quantities and prepared frequently. The food delivery personnel should observe the amount of leftover food, the condition of everyone's eating, whether they are eating well, and proactively ask if they want to add more food. Avoid employees with big appetites who cannot eat enough because they don’t have meal tickets.

6. Strengthen quality training for all employees. Establish detailed employee code of conduct (use and behavior in dormitories, canteens, public entertainment rooms, workplaces, public bathrooms, and shower rooms), centralized training, and training and learning in team workshops.

As the quality of employees improves, the company's internal meal ticket system can be abolished. For outsiders to dine, the ticket purchase amount will be different for breakfast, lunch and dinner, and the meal ticket purchase fee will be increased. Write the time on the meal ticket. Avoid eating beyond schedule, resulting in insufficient meals. Outside diners (especially those who stay in the company for a certain period of time due to construction projects, should inform the start time and end time of the meal, and the approximate number of diners per day. Only in this way can the kitchen make a more reasonable amount of ingredients.)

7. All kitchen staff who officially join the company must undergo a physical examination. Those who pass the physical examination will be retained; those who fail will be dismissed.

4. Staffing plan

Add 1 wok cook and 1 pastry chef to the existing staff. 1 helper cook. In order to improve the quality of work and dishes in the kitchen due to the increase in existing staff, neither the chefs nor the kitchen assistants have any rest at this stage, and the workload is too heavy to allow them to take time off. There are not enough kitchen helpers, the cleaning and picking of ingredients is not done properly, and there are many impurities in the food, so food safety cannot be guaranteed. Increasing the number of pastry chefs can reduce the amount of takeout. The monthly amount of steamed buns is close to the monthly salary of a pastry chef. The pastry chef can also make other foods, so in terms of cost, hiring a pastry chef is more cost-effective. Cost effective. ;