The busy and fulfilling work has come to an end under the urging of time. Looking back on the work during this period, there are gains and losses. It is time to record it in the self-examination report. But do you know how to write well? The following is a summary of the school cafeteria safety self-inspection that I compiled for everyone. It is for reference only. I hope it can help everyone.

Summary of School Canteen Safety Self-Inspection Part 1

Our school has always attached great importance to canteen food safety, constantly improves relevant management systems at work, and implements a management model in which work is divided and responsibilities are assigned to individuals. In order to prepare for the special supervision and inspection of the county’s canteen food safety management by the County Education Bureau, Health Bureau and Food and Drug Administration, our school will conduct a two-day food safety self-inspection and self-correction work from March 28th to 29th. The inspection will now be carried out The situation 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 always regarded the prevention and control of infectious diseases, student food hygiene and campus environmental safety as the "top priorities" of the school's work. The school has firmly established the "safety first, health first" policy "With the guiding ideology of ", a management team has been established with President Hu Jianguo as the first responsible person, Vice President Zhang Lin in charge, and the principal and deputy directors of the General Affairs Office with division of responsibilities. The division of labor among management personnel is refined step by step, the main body of responsibility is clarified, and contracts are signed at each level. Statement of responsibility. A clear accountability system for who is responsible for problems. In view of the instability of school cafeteria staff and loopholes in supervision, a three-person team supervision system of contractors, school administrators, and student cadres was formulated to strengthen process management, promptly rectify problems when problems are discovered, and strive to reduce food safety incidents to zero. In view of the high incidence of infectious diseases in spring, the school organized head teachers and logistics management personnel to conduct morning inspections on day students and morning and evening inspections on boarding students, striving to prevent the spread of infectious diseases on campus. The Teacher and Student Services Department will prevent any food from entering the store, and will be punished every time it is found.

2. Strive to institutionalize and routineize food safety management.

The school organizes relevant personnel to conscientiously study the "Food Safety Law", "Regulations on the Hygiene Management of School Canteens and Student Collective Dining", as well as the relevant notices and spirit of the superior 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. When purchasing items, the canteen is strictly required to purchase at designated points, obtain vouchers, and register. The used food raw materials, condiments, food additives, packaged finished foods, chicken, fish, meat, vegetables, etc. are inspected by the canteen contractor and school logistics staff before being put into storage. Any stale, expired, or moldy items are strictly prohibited. Storage and use. Samples of each meal must be kept for inspection and detailed records must be kept. Leftovers that cannot be sold must be thrown away as garbage and never left for the next meal.

In the purchase and sale of goods, student supermarkets must prevent "three-no products" from entering the counter and flowing to students. If they are spoiled or expired, they must be destroyed in time and recorded. Strengthen the management of employees in school canteens and supermarkets, and provide health knowledge training. At the beginning of the new semester, the principal's office and the logistics staff gathered the canteen and supermarket staff together many times to learn about safety and hygiene, and required the staff to standardize their operations and abide by the health management system, so that the canteen and supermarket operators could master the principles of food hygiene and safety. Basic requirements include developing good personal hygiene habits, wearing clean work clothes and hats during work, washing hands frequently and cutting nails, not wearing slippers, and staff are not allowed to smoke, spit or litter in the canteen. We actively cooperated with the Food and Drug Supervision Department and the Quality and Technical Supervision Bureau in inspecting the hygiene and equipment of our school canteens and supermarkets, listened humbly to the valuable suggestions put forward by experts, and made timely rectifications to eliminate possible safety hazards.

3. Use funds to improve canteen production equipment and supervise the standardized storage of items and the safety and hygiene of the operation process.

Intensified investment in the student canteen. In order to improve the canteen environment, the school invested a lot of money to improve the hardware conditions of the student canteen. Stainless steel tableware, kitchen utensils, heated meal cabinets, disinfection cabinets, freezers to prevent food spoilage, and ultraviolet germicidal lamps were purchased. Disinfect all tableware and kitchen utensils after each meal. The canteen is clean and tidy, with a dining table and covered garbage containers. 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 away from the floor in the warehouse. Through 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 take further effective measures and continue to push our school's food safety management work to a new and higher level without any slack. Create a learning and living environment where students are satisfied, parents are assured, peers are admired, and leaders are recognized.

School Canteen Safety Self-Inspection Summary 2

The school has a highly responsible attitude towards students, parents and society, and strictly follows the work requirements of superiors to conduct food safety inspections in school canteens. After a detailed inspection, the canteen food safety self-inspection work is now reported as follows:

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

In order to strengthen the supervision of students’ collective dining and food hygiene Safety, ensure the health of teachers and students, further strengthen management awareness, improve management levels, and clarify management responsibilities. The school has established a food hygiene and safety leadership group: Principal Zhou is the leader, Principal Zhang is the deputy leader, and the members are the life committee members of each class. The leading group conducts regular and irregular inspections on food hygiene and safety in school cafeterias, and promptly rectifies any problems found.

2. Self-examination situation

Those who eat in the school cafeteria: There are currently about 400 students. 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. 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. They must be cleaned every week to ensure that all six sides of the room are bright. , 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. 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 person in charge of the canteen shall bear the main responsibility.

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

8. The person in charge of the canteen 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. Eat as much as possible for each meal 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. Meals must be served on time strictly in accordance with the meal times specified by the school. Meals shall not 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. To check the quality, it mainly depends on whether the quality of the food is intact, whether there is contamination or deterioration, whether it has 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 carry out 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.

4. When you go to work, 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.

5. Safety regulations and relevant operating specifications must be strictly followed 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.

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

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

10. Keep samples in time for each meal. The sale of leftovers is strictly prohibited.

11. The restaurant is cleaned promptly by dedicated personnel and kept clean throughout the day.

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 members do not explain the questions of faculty and students well, which can easily cause misunderstandings.

2. Most of the students are from surrounding rural areas and are relatively young. They have relatively poor awareness of abiding by school rules and regulations and maintaining hygiene in the restaurant environment.

3. Due to market reasons, it is difficult for vegetables, meat and other foods to satisfy everyone’s taste.

4. Overcome shortcomings and move up a level

Comparing the inspection standards, we found in the self-examination that although we have made 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.

Summary of School Canteen Safety Self-Inspection Part 3

Our school promptly held a school food hygiene work meeting, made special arrangements for school food hygiene work, and widely publicized common food hygiene issues in various forms. Food poisoning and its prevention knowledge, taking the responsibility of school food hygiene and safety as a priority, ensuring that each student can grow up healthily is the focus of the work, strengthening the safety awareness of food hygiene among teachers and students, and creating a food hygiene and safety by my side strong atmosphere. The self-examination report on our school’s food safety, infectious disease prevention and control and other work is now as follows:

1. Strengthen organizational leadership and pay attention to food safety.

1. Establish a food safety leadership group headed by Principal Liu, with a strong sense of political responsibility, pay close attention to the school's food hygiene and safety work, implement the top leader's personal grasp, and the leaders in charge of specific tasks. The first level is responsible for the first level, and the food hygiene and safety responsibility system is implemented at all levels. Strictly comply with the requirements of the "Food Hygiene Law" and "Regulations on the Hygiene Management of School Canteens and Student Collective Dining", which has improved the political awareness, legal awareness, normative awareness, and responsibility awareness of teachers, students, and canteen staff, strict requirements, and strict prevention of rigid compliance. , to prevent food poisoning accidents from happening.

2. Strengthen publicity. The school uses campus radio to promote food safety knowledge among teachers and students in the school, and carefully organizes teachers, students and food practitioners to learn the laws, regulations and related documents on food hygiene, thereby enhancing the It raises employees' awareness of food safety concerns, conscientiously performs their job responsibilities, and strengthens the importance and necessity of food hygiene and safety. Use strict requirements, strict management, and strict supervision to restrain the behavior of employees and ensure the physical and mental health of teachers and students.

2. Implement it in place and comprehensively inspect food hygiene and safety work

1. As soon as the school term starts, the school organizes all employees to go to the hospital for a comprehensive health examination and apply for a health certificate. All employees are certified.

2. The leadership team carefully inspected the canteen of our school. "Three Nos" products are strictly prohibited from entering the campus. In accordance with the requirements of the "Food Hygiene Law", the food hygiene in the school cafeteria is strictly controlled in terms of purchasing, washing and cooking. Strictly follow the standardized operating procedures and operate in the prescribed area. When preparing meals, you must wear masks, gloves and hats to avoid direct contact with tableware and food with your hands to prevent cross-contamination. During this investigation, no expired, spoiled, or moldy food was found.

3. Convene a meeting with relevant personnel in a timely manner after the inspection, and require rectification to be completed on the next day regarding poor hygiene and irregular clothing of employees found during the inspection. After the meeting, the school re-established the rules and regulations, and re-formulated the food purchasing hygiene system, food storage hygiene system, food hygiene management system, dietary hygiene system, and personal hygiene system, and reiterated the health accountability system to strictly prevent the occurrence of food poisoning accidents. The emergency response plan for food poisoning has been revised.

4. Strengthen supervision of food hygiene. The school leaders in charge insist on going to the site every day to check food hygiene, understand the health status of staff, deal with problems in a timely manner without leaving any hidden dangers, and continue to implement the 48-hour sample retention system.

3. Correct existing problems in a timely manner.

All issues found during the inspection including untidy hygiene, irregular clothing of employees and imperfect systems were required to be rectified the next day.

Food hygiene work in schools is routine work.

Although we have done a lot of prevention and control work and achieved certain results, we must still sound the alarm and tighten the string of food safety work. Work hard and make unremitting efforts to build a harmonious and safe campus!

School Canteen Safety Self-Inspection Summary 4

In order to continuously strengthen the food safety work in school canteens and effectively prevent food safety accidents in school canteens In order to ensure the food safety of catering services for teachers and students and further improve the quality of catering services in school cafeterias, our school is based on the "Xichou County Food and Drug Administration and Xichou County Education Bureau's Special Inspection of Food Safety in School Cafeterias in the County" In accordance with the spirit of the documents "Notice", "Xi Jiao Fa No. 20__ 127" and "Xifu Dian No. 20__ 6", combined with the actual situation of our school, we have carefully carried out self-examination and self-examination. We now report the self-examination situation as follows:

1. Obtained Achievements

1. The school established a food safety management agency, adhered to the school canteen food safety responsibility system with the principal as the first responsible person, and carried out its work 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 or poisoning, or whose cause of death is unknown, 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. The garbage and smelly water in the canteen are stored in categories. The appearance of trash cans and smelly water buckets is clean. The school signs an agreement with the users to ensure that the garbage is cleaned every day, the flow direction is clear, and there are records.

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 cleaning and disinfection should be carried out regularly.

12. Kitchen staff will retain samples for two meals a day on time, quality and quantity. All retained samples will be stored for no less than 48 hours and records shall be kept.

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.

Summary of School Canteen Safety Self-Inspection Part 5

According to the spirit of superior documents, in order to comprehensively strengthen the food safety management of school canteens, improve safety and health awareness, and create a good and harmonious campus environment, In order to effectively protect the health rights of teachers and students and strictly prevent food poisoning incidents, Principal Pan of our school made comprehensive arrangements for the food safety management in the school canteen, and the General Affairs Office quickly launched food safety rectification work in the school canteen.

Through comprehensive and careful self-examination and food safety rectification work, the food safety work in the school cafeteria has been further strengthened. The self-inspection and food safety rectification work is now reported as follows:

1. School leaders attach great importance to canteen sanitation work

At the beginning of this semester, the school established a school canteen safety committee headed by the principal. On the basis of the work leading group, responsibilities were once again clarified 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 sanitation and food management system, and ensure that responsibilities are assigned to everyone

Establish a sound sanitation management system and accountability system, assign responsibilities to everyone, and do a good job in food hygiene publicity. The canteen staff should do a good job of cleaning the canteen once a week to ensure that the canteen is clean, ventilated, dust-free, and harmful. In accordance with the Food Hygiene Law, establish and improve food hygiene and safety management systems such as the "Personal Hygiene System for Canteen Staff", "Canteen Management Measures", and "Health Inspection Reward and Punishment System". At the same time, we have formulated and implemented a job responsibility system, formulated an emergency response plan for emergencies such as mass food poisoning, and established a reporting system for food poisoning and infectious disease epidemics, so that the school's food hygiene and safety management work has rules and evidence to follow. . Second, clarify responsibilities. Clarify the responsibilities of the school's legal representative in food hygiene work, and effectively implement the management mechanism in which the legal representative takes overall responsibility and the leaders in charge are responsible for specific tasks. Responsibility certificates are signed at all levels to ensure that the responsibility for food hygiene and safety management is assigned to each person, and the work is carried out horizontally and vertically. Hygiene supervision has also been strengthened in canteen production and processing, operating procedures have been strictly enforced, and supervision has been intensified.

3. The interior of the kitchen should be well arranged and items should be placed neatly and cleanly.

Strengthened security checks on various devices. 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.

4. Increase publicity and education efforts 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. 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 broadcasts and special lectures to promote health and food safety knowledge, and encourage students to develop good hygiene 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 school has strengthened the training and physical examination of canteen employees.

The school has strengthened the training and physical examination of canteen employees, issued "Health Certificates", and popularized food hygiene. Laws, regulations and relevant hygiene knowledge to ensure food safety in school cafeterias. Implemented the "Measures for Training and Management of Food Safety Managers in Catering Service Units" of the State Food and Drug Administration, formulated a training plan in accordance with the requirements of the "Training Outline for Food Safety Managers of Catering Service Units", learned catering safety knowledge and improved the ability to standardize operations , and organize training materials and record training status. Through health knowledge training for employees four times a year, the hygiene awareness and self-protection capabilities of canteen employees are improved to prevent problems before they occur.

6. Strictly control food procurement, storage and tableware disinfection

Our school always strictly adheres to the purchase of food at designated points, keeps good ledger records for warehouse purchases, and always strictly adheres to food procurement requirements. According to the certification system, do not buy spoiled food, wild fungi, beans and other food that may be poisonous. Tableware should be disinfected during meals, and tables should be disinfected after each use. Raw and cooked foods should be strictly classified and stored on shelves, partitions, and off the ground. Food that has deteriorated or has exceeded its shelf life should be inspected regularly and processed in a timely manner.

Students will not be allowed to eat leftovers from every other meal, and students will not be allowed to eat unprocessed food. It is prohibited to store toxic, harmful items and personal belongings in food storage places. Refrigeration equipment used to preserve food, labeled. Knives, piers, boards, buckets, basins, baskets, rags and other tools and containers used for raw materials, semi-finished products and finished products are clearly marked, so they can be used separately, stored in the correct position, washed after use, and kept clean. The detergents and disinfectants used in tableware meet hygienic standards. There are fixed storage cabinets for washing and disinfectants and they are clearly marked.

In the future work, our school will continue to adhere to the comprehensive study and implementation of the "Food Safety Law" to establish the idea of ??safety first, improve the food hygiene and safety system, and ensure that all employees are certified, all for the sake of children, For the sake of everything for the children, we must do a good job in food, sanitation, and safety in our school to provide guarantee for education and teaching.

In short, as long as we persist in doing the above-mentioned things, we can prevent the occurrence of food poisoning accidents. We will also make persistent efforts in the rest of this semester to do a better job in canteen safety. .