Report on rectification of poor hygiene in the cafeteria 1

On March 24, 20xx, the Mile City Food and Drug Administration came to our school to conduct routine work inspections in the cafeteria, inspecting the food safety management system, Food raw material procurement process, food samples and inventory status. During the inspection process, our school’s food safety management system and food safety accident emergency plan basically met the requirements, and food samples were also very standardized. However, the work of obtaining certificates and invoices for the purchase of food raw materials was still lacking. Food raw materials in the warehouse were classified and put on shelves. Storage and ventilation are also not done well. For this reason, the Mile City Food and Drug Administration immediately announced the test results to our school canteen working group and required our school canteen to make rectifications.

Our school has conducted self-examination and rectification on the unqualified conditions of purchasing certificates, tickets and inventory in the canteen.

(1) The self-examination situation is as follows:

1. When purchasing food raw materials, some food raw materials that they think do not need to ask for certificates or tickets do not ask for certificates or tickets. .

2. The warehouse is located close to the canteen, and ventilation and ventilation are not considered.

(2) The rectification situation is as follows:

School leaders and relevant staff carefully studied the rectification notice from the Food and Drug Administration and held a canteen work meeting to troubleshoot problems. Therefore, experience and lessons should be summed up, rectification plans should be arranged, strict responsibilities should be assigned to individuals, and all aspects of food operations (food purchasing, food storage, food handling, food safety, etc.) should be properly controlled to ensure food safety and hygiene. In response to this incident, our school cafeteria has rectified the food purchase, food storage and routine work as follows:

1. Food procurement:

(1) Food entering the school cafeteria, We must know the roots and sources, and prove each object.

(2) For agricultural products without certificates, be sure to ask about the source, record the time of purchase and who the seller is.

(3) Items without a certificate, ticket or registration are not allowed to enter the school cafeteria.

2. Food storage:

(1) Food raw materials purchased in the school canteen must be classified and stored off the floor.

(2) The warehouse is arranged in a place with good ventilation and air permeability.

(3) The warehouse must be disinfected at any time, and any spoiled food must be checked at any time. Once found, it must be disposed of as waste immediately.

3. Routine work:

(1) Continuously improve the food safety management system.

(2) Check food purchasing, food storage, and food handling. The responsibility is placed on the person, and if a problem is discovered, it will be investigated to the end.

(3) Do a good job in environmental sanitation of the canteen and keep the canteen clean and tidy at all times.

(4) Strictly abide by operating regulations when handling cooked food. Rectification Report on Poor Hygiene in the Canteen 2

On xx, xx, 20xx, the Health Supervision Office came to our school to conduct sampling inspections of tableware. They tested two cooked food basins in the canteen on the first floor and three serving spoons in the canteen on the second floor. , two square basins in the halal canteen on the third floor. The test results were that the two cooked food basins in the canteen on the first floor were qualified, the three serving spoons in the canteen on the second floor and the two square basins in the halal canteen on the third floor were unqualified. The Health Supervision Office came to the school to report the test results. And asked our school canteen to make rectifications.

Our school conducted self-examination and rectification in case of unqualified tableware sampling tests.

(1) The self-inspection situation is as follows:

1. Canteen on the first floor: The disinfection work is carried out well and the self-inspection is qualified.

2. Canteen on the second floor: Disinfection work is carried out seriously, and all types of tableware are disinfected strictly as required.

3. Canteen on the third floor: The disinfection work is carried out normally. After investigating the reasons for the failure with the staff, it was found that the square basins for cooked food in the canteen on the third floor were unused and large round basins were used to hold cooked food. When sampling, , the canteen staff failed to explain the situation to the supervision office staff in a timely manner, resulting in the square basin failing to pass the test.

(2) The rectification situation is as follows:

School leaders and relevant staff carefully studied the rectification notice issued by the Health Supervision Office, and held a canteen work meeting to investigate the problems. Summarize experiences and lessons, arrange rectification plans, assign strict responsibilities to people, and control all food operation stages (food purchasing, food storage, food handling, tableware disinfection, food safety, etc.) to ensure food safety and hygiene. In response to this incident, each canteen has rectified the disinfection procedures as follows:

1. Canteen on the first floor:

(1) Continue to do a good job in disinfection, assign responsibility to people, and ensure that cooked food basins, All tableware such as soup pots, vegetable ladles, soup ladles, dinner plates, chopsticks, etc. must be disinfected to ensure that nothing is left out and the quality of disinfection is ensured;

(2) Storage cabinets in the cooked food room and disinfection room Clean, hygienic, and free of debris;

(3) Tableware should be disinfected in time and properly stored after disinfection;

(4) Strictly abide by the operating specifications when handling cooked food,

2. Canteen on the second floor:

(1) Clean and disinfect in time every day, and assign responsibility to each person to ensure that all types of tableware are disinfected, so that no omissions are missed and the quality of disinfection is ensured;

(2) Keep the storage cabinets in the cooked food room and disinfection room clean, hygienic, and free of debris;

(3) Disinfect tableware in a timely manner and store it properly after disinfection;

(4) Strictly abide by operating specifications when handling cooked food.

3. Canteen on the third floor:

(1) Move the idle cooked food pots into the warehouse in time to ensure that there is no debris in the cooked food room;

(2) Continue to focus on Disinfection should be done well, and the responsibility should be assigned to each person to ensure that all tableware such as cooked food basins, soup basins, vegetable ladles, soup ladles, dinner plates, chopsticks, etc. are well disinfected, so that no omissions are missed and the quality of disinfection is ensured;

( 3) Keep the storage cabinets in the cooked food room and disinfection room clean, hygienic and free of debris;

(4) Disinfect tableware in time and store them properly after disinfection;

(5) Cooked food Strictly abide by the operating specifications during operation. Rectification Report 3 on Poor Hygiene in the Canteen

The Health Bureau conducted a comprehensive inspection of the canteen of our park on November 6, 20XX. Based on the current situation of our park, it proposed corresponding rectification regulations. At the same time, the inspectors During the guidance, the people in charge of our kindergarten have a deep understanding of their shortcomings, the seriousness of their responsibilities, and the dangers of their shortcomings. They have also clarified the content of their work. For the health of children and employees, our kindergarten has formulated a rectification plan based on the actual situation.

1. First, a meeting of leaders, supervisors, cooks, and purchasing personnel was held.

The inspection results were notified, and an in-depth self-examination was conducted, which once again clarified the responsibilities of each position. , emphasizing the scope of work and responsibilities that should be performed, requiring the content to be rectified to be implemented as quickly as possible, specifying the implementation process after specific implementation, and all staff must perform according to the specified requirements to form a routine work.

2. Each post will immediately rectify, implement and report to the principal according to their respective work content, and then the principal will immediately implement the specific implementation and assessment rules for future work and implement them uniformly.

1. When the catering hygiene license expires, we will immediately go to the Health Bureau to apply for it under the supervision of the principal.

2. Keep samples of kindergarten meals for 48 hours, and keep the amount no less than 100 grams. Mark the date, time, and meal name on the sample container according to each meal, and seal it with plastic wrap to ensure Food as is.

3. In the vegetable storage area in the rough processing room, isolation boards should be made off the ground and walls to ensure that the vegetables do not touch the ground or against the wall. The vegetables should be stored in an orderly manner. The isolation boards should be Drying is done every Friday, and the rough processing room should be ventilated every day to prevent the vegetables from deteriorating.

4. All purchased food must be entered into the ledger after inspection. It is required to fill in the form item by item according to the content of the superior form, and copy the purchased invoice and post it on the corresponding ledger page. , further improve the ledger.

Food safety is the top priority of educational institutions. Our park will make great improvements through the supervision of superior departments and the reflection and implementation of its own work, so as to formalize, rationalize and make canteen work safer. Rectification Report 4 on Poor Hygiene in the Canteen

On July 2, 20XX, a group of 5 leaders from the District Food Supervision and Administration Bureau came to our park to inspect the canteen work, allowing our park to promptly discover the deficiencies in the canteen management and correct the We promptly remedied the problems found during the inspection, further improved the canteen health and safety system, and achieved good results. We now report the canteen health and safety rectification work as follows:

1. Determine the leadership organization and strengthen the clear responsibilities

In response to the problems in the canteen, the leaders of our park attached great importance to it and held a canteen health work meeting on the afternoon of July 2. Solid arrangements were made for the canteen sanitation work and a canteen work leading group was established. The principal is responsible for the health and safety work in the canteen, and truly achieves "leadership, clear requirements, and individual responsibility." Through the implementation of this work, the responsibilities of relevant personnel have been further clarified, awareness has been raised, and the legal awareness and responsibility awareness of canteen managers and canteen personnel have been further enhanced.

Canteen health and safety leading group:

Team leader:

Deputy team leader:

Canteen person in charge:

2. Existing problems:

1. The "raw in and cooked out" layout of the canteen's processing flow is not standardized.

2. Food sample containers have no markings.

3. Rectification measures

1. The principal has contacted the engineering team to renovate the canteen after the holiday on July 5, and "improve the canteen processing flow" as required. "Cooked Out" has been rationally laid out and completed on July 31.

2. The food sample container has been labeled.

In short, canteen management is an important part of kindergarten logistics. Canteen health and safety work is a top priority related to the health of children and teachers. Arranging the lives of children and teachers so that they can feel at ease and satisfied is also a good thing for children. An important guarantee for education and teaching work. Therefore, our garden will always put canteen management in an important position in the future. On the basis of more detailed systems and clearer responsibilities, we will further compare standards, improve and improve various systems, so that the canteen management of our park can reach a new level. Rectification Report 5 on Poor Hygiene in the Canteen

In line with a highly responsible attitude toward students, parents, and society, the school strictly follows the requirements of the Development Zone Education Office, and carefully follows the requirements of the Municipal Education Bureau and Health Bureau documents, A detailed inspection was conducted on the food safety of the school canteen, and the self-inspection work of the canteen food safety is now reported as follows:

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

In order to strengthen the supervision of students The safety of collective dining and food hygiene ensures the health of teachers and students, further strengthens management awareness, improves management level, and clarifies 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 problems found.

Team leader:

Deputy team leader:

Members:

2. Self-examination situation

In There are currently more than 500 students and more than 20 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. 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. Wash the tableware containing food and disinfect it 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 according to 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 tidiness.

6. If it is discovered that the purchase and sale of diseased, dead, or spoiled meat (including sow meat), 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 Secretary-General 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. No meals should 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. 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 purchaser. The purchaser 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 diversify dishes and scientifically prepare meals. Prices are set in strict accordance with relevant regulations, and canteens are not allowed to raise prices without authorization.

(4) Safety management system:

1. Improve the concept of safe 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. If employees are found to have suspected infectious diseases, they should report to the school immediately and take relevant measures.

4. 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).

5. 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.

6. Safety regulations and relevant operating specifications must be strictly observed 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.

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

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

9. Keep samples for each meal in time. Discreetly sell leftovers.

10. The restaurant should be cleaned promptly by dedicated personnel and kept tidy throughout the day.

(5) In case of violation of school rules and regulations, the Secretary-General shall cooperate with the General Affairs Office and the school to identify the responsibility. Those directly responsible shall be dealt with strictly in accordance with the school rules and regulations. Those who are under the management responsibility of the Secretary-General shall be dealt with more severely. . If a major safety incident occurs, it will be handed over to the judicial authorities for handling.

(6) The school has a suggestion box. The General Affairs Office regularly collects opinions and suggestions from teachers and students on food, hygiene, service attitude, etc., and regularly organizes student representatives to conduct evaluations and check the quality and quantity of meals.

(7) Strictly implement the school’s management system. Administrators should establish and improve the income and expenditure journals and detailed accounts of purchases and expenditures, and report the monthly income and expenditure detailed accounts to the school committee once a month.

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 come from surrounding rural areas and are relatively young. They are like little emperors or princesses at home. They have weak self-care ability and relatively poor awareness of abiding by school rules and regulations and maintaining hygiene in the restaurant environment.

3. Due to market reasons, the prices of vegetables, meat and other foods are relatively high, making it difficult to satisfy everyone’s taste.

IV. Rectification measures:

1. Establish a responsibility supervision mechanism, constantly improve and update various management systems, and ensure that: the system is on the wall, the responsibilities are assigned to the people, and the implementation is in place. Regular meetings are held for canteen staff to organize and learn food hygiene and safety knowledge to enhance safety awareness and improve management levels.

2. Further standardize internal management. The overall work of the canteen has been institutionalized and standardized. All management links including personnel, procurement, storage, processing, and sales will be refined and implemented.

3. Pay attention to publicity and education, and enhance the awareness of food hygiene and safety among teachers and students. Frequently use morning meetings, class meetings, school meetings, and use campus radio and blackboard newspapers to carry out targeted food hygiene publicity and education to students, and educate students to do three things and three things when buying food: first, be optimistic about the color of the food, and second, smell it. Smell the smell of food, and thirdly, check the production date and shelf life; firstly, do not drink raw water, secondly, do not buy expired food, and thirdly, do not eat moldy and spoiled food. To improve personal hygiene and environmental sanitation, students are required to wash hands frequently, cut nails frequently, change clothes and quilts frequently, and understand the spread and prevention of seasonal germs and viruses. Promote students to develop strong awareness and good habits.

5. Overcome shortcomings and move up a level

Compared with the inspection standards, we found in the self-examination that despite our considerable efforts, there are still some shortcomings in our work. In the future, , the school will take this inspection as an opportunity to further 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. Report 6 on the rectification of poor hygiene in the canteen

1. Current situation of the canteen:

1. The most important problem in the canteen is that the quality of the dishes (mainly refers to color, aroma, taste, and hygiene) is not judged The standard is that there is a lot of 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. We are worried 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. Food 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 and do not have tickets may go hungry. Those who have tickets may not be able to eat enough, and some are unwilling to eat and throw them away. Those who have tickets do not need to eat 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

3 wok workers (responsible for making breakfast, lunch, dinner and supper in Huihan Zao) and 1 person has been converted to a full-time job at 3,500 yuan/ In January 20xx, one person's salary to be regularized in January 20xx was 3,500 yuan, and one person's unexpired salary was 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 received a regular 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 so that small food and 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 disinfected before storage. After the initial cleaning and decomposition, the meat should be stored in the refrigerator and freezer. After the initial cleaning, the meat should be packed according to the dosage, and one bag should be used for each meal to prevent other vegetables from being stale due to repeated melting. After the ingredients are purchased, they should be pre-picked and stored. The operating procedures should also be followed when cleaning the ingredients.

2. Even the food produced in the kitchen must be cooked carefully. The cutting should be fine, (mostly slices, shreds and small pieces of diced meat, the cutting of vegetables into sections, shreds, etc. depends on the shape of the vegetables). The cutting method of the ingredients determines the amount and taste of the ingredients. There is a lot of food in the big pot, and it is not easy to mature. , small pieces mature quickly, are easy to taste, and can save ingredients (the amount that can be saved will be determined by the canteen after 10 to 15 days of data collection)

3. The passage from the kitchen back to the Han restaurant, back to the restaurant. The passage is closed, and the passage to the Chinese restaurant in Zone 2 and Section 3 is open from 8:00 in the morning to closed at 21:00 in the evening.

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 as 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 price 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 maker 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. Report 7 on the rectification of poor hygiene in the cafeteria

Our school has always put food safety and hygiene first, taking food safety as the top priority of the school's work, paying attention to daily routine and paying attention to details. In accordance with the requirements of the Malong County Education Bureau and the Malong County Food and Drug Administration, and in conjunction with the spirit of national food-related documents, our school, in a highly responsible attitude towards teachers and students, launched a comprehensive and serious self-inspection of our school canteen in September 2019. Self-inspection and rectification, the self-inspection, self-inspection and rectification are now reported as follows:

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

In order to strengthen the supervision of teachers and students’ collective dining and food Hygienic safety management ensures the health of teachers and students, further strengthens management awareness, improves management level, and clarifies management responsibilities. The school has established a catering working committee: Principal Fan Lifa is the team leader, and the committee implements division of labor and responsibility and implements it at every level. The leading group conducts regular and irregular inspections on food hygiene and safety in school cafeterias, and promptly rectifies any problems found.

At the beginning of each school year, the school holds a special canteen sanitation work meeting to clarify responsibilities and specific division of labor, and formulate plans and clarify responsibilities for each specific safety work. At the same time, a meeting of school faculty and support staff was held to study the documents issued by superiors, requiring school support staff to improve their awareness of canteen hygiene, enhance their common sense of canteen hygiene, and truly understand the importance of school safety and health work.

2. Provide training for cooking substitutes and hold certificates for employment.

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3. Improve the hygiene and food management systems and ensure that everyone is responsible.

Establish a sound sanitation management system and accountability system, assign responsibility to each person, and promote food hygiene. Teacher Zhang Guanglin will inspect and supervise the canteen at least once a day, and keep records.

4. Check four levels to prevent food poisoning accidents:

(1) Check purchasing and processing: do a good job of inspection and acceptance for purchasing, and make sure the processing is cooked Cook thoroughly and do a good job of retaining food samples.

(2) Turn off “disinfection”. All tableware and utensils are sterilized at high temperatures.

(3) Take good care of "personal hygiene". Cooking staff must obtain a health certificate and pass food hygiene training before they can work. Staff must wear work clothes when entering the canteen.

(4) Prevent non-staff from entering the kitchen operation room.

5. Strictly manage nutritious meals. Effectively carry out management work such as signing for and handing over for processing nutritious meal foods in accordance with the requirements of Jiuxian Central School.

6. Establish a meal system with the principal

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7. Establish a school meal committee

Responsible for collecting and reflecting teachers and students’ opinions on the school Canteen opinions and suggestions, regular and irregular inspections and supervision of school canteens.

8. Rectification measures

(1) Increase publicity and education to enhance students’ awareness of food hygiene and safety. Schools and canteens should increase education through various forms such as classroom education, 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 management, strengthen hygiene supervision in canteen production and processing, and strictly enforce operating procedures.

(3) Completely stop using disposable bowls and chopsticks to prevent the occurrence of food-borne diseases.

(4) 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. Use campus radio, blackboard newspapers, and special lectures to promote health and food safety knowledge, and encourage students to develop good hygiene habits.

(5) It is required to ensure that the drainage ditch on the kitchen floor is smooth and clear the accumulated water in time.

(6) Store raw and cooked food separately, use separate bowls for raw and cooked food and mark them with the words "raw and cooked". Students may not be provided with overnight or spoiled food. Raw and cooked food should be stored separately in the refrigerator and kept clean. Toxic, harmful items and personal items are not allowed to be stored in the food storage room

(7) A system for requesting tickets, obtaining certificates and registering food and raw materials must be established and improved.