1. Self-inspection and rectification report on school nutritious meals
Since the implementation of the nutritious meals improvement plan, teachers of all schools in Niujie Town have been working under the unified leadership of the central school, adhering to the principles of "public welfare", "service" and "safety". In order to ensure the safe implementation of the "nutritious meal project" in the whole town, the central school strictly implements relevant systems, strictly implements safety responsibilities, and conducts serious self-examination and self-correction regularly or irregularly. In order to implement the spirit of the "Video Conference on the Safety of Nutritional Meals in yiliang county" held by the County Education Bureau on April 13th, 2xx, we will now report on the special rectification of food safety in canteens in our school as follows:
1. Establish a leading organization and strengthen the sense of responsibility
In order to strengthen the safety of students' collective dining and food hygiene, ensure their health, further strengthen management awareness, improve management level and clarify management responsibilities, the central school has established canteen food.
The leading group has an office in Niujie Town Central School, with Gao Daoyin, the vice president in charge of this work, as the director of the office, and the office members are composed of Xiao Shangkun, Li Xin, Xia Hongqi and Huang Xunsha, who are responsible for guiding and supervising the pilot work of nutritional improvement for primary school students in the town. According to the actual situation of the school, each school has set up a corresponding leading group for food hygiene management in the canteen, which is responsible for the food safety supervision in the canteen of the school.
II. Self-inspection
There are 15 complete primary schools and two single primary schools in the whole town, with 17 meals and 4,6 students in * * *. All schools are responsible for the management of canteens, and the unified school feeding mode is implemented. On Mondays, Wednesdays and Fridays, students are provided with three stir-fried dishes and one soup, and they should eat meat. On Tuesdays and Thursdays, students are provided with two stir-fried dishes and one soup. The central school regularly or irregularly checks the canteen to ensure the quality and quantity of meals. In order to standardize the working procedures of all schools, the central school has also formulated the food processing flow and the reimbursement flow, requiring all schools to operate in strict accordance with the flow to ensure the orderly development of nutritious meals. According to the actual situation of the school, according to local conditions, in line with the principle of thrift and no extravagance and waste, all schools have done a good job in the management of meals in canteens, strictly controlled the responsibility of food safety, and formulated and improved various systems for canteen management.
(1) Dining system
1. Dine on time in strict accordance with the dining time stipulated by the school, and it is not allowed to advance or postpone without special circumstances.
2. When having meals, each school shall formulate corresponding dining system according to its own reality.
3. All teachers participate in the management of nutritious meals to ensure that students can eat well and satisfy their parents and society.
(2), acceptance system
1. Every food purchased every day can only be used after acceptance. The first is to check the quality. Mainly depends on whether the quality of food is intact, whether there is pollution and deterioration, whether there are complete signs such as manufacturers, trademarks, production dates, whether the shelf life has passed, and whether there is a product certificate, etc. The second is to test the quantity. If it can be weighed, it must be weighed, and whether it meets the quantity standard by piece.
2, after the acceptance, warehousing preservation. Unqualified food is strictly prohibited from entering the school.
3. Unqualified food is strictly forbidden to enter the school. In the process of acceptance, the inspectors must be strict and serious.
(3) Hygiene system
All school canteens strictly implement the National Food Hygiene Law, have various hygiene and safety systems and measures, and have formulated emergency plans for hygienic food safety. Employees can consciously take up their posts and operate as required, and other hygiene measures and regulations can be put in place. Do a good job in purchasing and acceptance, do a good job in cooking and cooking, and keep samples of food. Strictly control the purchase of food. We will purchase the food from all catering outlets in the school in a unified way, and ask the supplier for copies of two certificates (business license and hygiene license) and quality inspection reports. The import and export procedures are complete and the books are consistent. This work is carried out under the supervision and management of the school food management Committee.
(4), sample retention system
The interval between food processing and consumption should not exceed 2 hours. Samples must be kept for each meal, and the samples must be kept by a special person, each variety must be no less than 1g, and the samples must be kept for 48 hours and recorded.
(5), morning inspection system
1. The canteen administrator is responsible for the morning inspection of the canteen staff 15 minutes before going to work every day, and they will take up their posts after passing the examination;
2. If there is any doubt in the morning check-up, the canteen administrator should immediately inform him to leave his post and go to the hospital for further inspection;
3. Staff who have temporarily left their posts due to illness should hold relevant hospital certificates if they need to re-mount their posts;
4. The canteen manager can reward the staff who voluntarily put forward that they are temporarily unable to take up their posts due to certain diseases.
(6), financial system
In order to establish and improve the school financial system and make the income and expenditure detailed and transparent, each school has arranged two teachers to manage the school nutritious meal funds, one for the money and the other for the accounts, and make a summary once a week, and publicize it to all teachers and students. The balance of the standardized use of canteens in schools is only used to improve students' meals and facilities and equipment in canteens, and is not used, disguised, for the school to distribute staff benefits or other expenses. After each end, the financial personnel will also send all kinds of account books to the central school for monthly review by the competent leaders. The work of financial personnel is also supervised and managed by the Food Management Committee.
Third, there are problems
At present, the sanitary conditions of the three schools in the town, Huaguo, Pingguo and Xiaogan, can meet the basic national standards, and the other schools need to be improved; The management of canteens in some schools is not standardized enough, and the quality of employees needs to be further improved; In some schools, the main leaders and managers have insufficient understanding of the importance of food, have a weak sense of safety, fail to fulfill the legal responsibility of the first person responsible for food safety, and finally put the previous health supervision opinions in place; Usually check the formality and effect.
2. Report on self-inspection and rectification of school nutritious meals
In order to conscientiously implement the Opinions of the General Office of the State Council on Implementing Nutrition Improvement Plan for Rural Compulsory Education Students and the spirit of the meeting of Central, Provincial and Municipal Rural Compulsory Education Students' Nutrition Improvement Plan, and the spirit of the working meeting of xx County Education Bureau, combined with the actual situation of the school, our school earnestly implemented the work of improving students' nutritious meals and improving their nutritional level. The report on the implementation of nutritious meals in our school is as follows:
1. Hardware facilities are complete and funds are put into place
Since the implementation of nutritious meals project, superior leaders and schools have attached great importance to the construction of canteens, and even though funds are very tight, they still spare some funds to repair them. There are grain and oil storage rooms, vegetable storage rooms, dry and miscellaneous seasoning storage rooms, operation rooms, catering rooms, offices, dressing rooms, etc. Fire prevention, anti-theft, anti-virus, anti-rat, anti-dust, anti-fly, anti-cockroach, moisture-proof facilities are complete. The dining room is equipped with 8 sets of dining tables for 8 people and 4 sets for 4 people, which can accommodate 8 people at the same time. The restaurant is clean and hygienic, providing students with a comfortable, warm, safe and hygienic dining place.
II. Strengthening organizational leadership
A leading group for nutritious meals was established, with the principal of the school as the team leader, the leaders in charge as the deputy team leader, and other administrative leaders of the school and the class teachers as members. The general affairs office is responsible for the specific office under the leading group. The school has worked out a feasible scheme, which has laid a solid foundation for the improvement of students' nutritious meals by careful preparation, careful arrangement and careful arrangement.
3. Students' consumption by credit card, balanced diet and combination of meat and vegetables
The dining mode of students' nutritious meals in our school adopts the school canteen to provide meals, and scientifically formulates students' nutritious diet recipes. The "Nutrition Meal Project" is fully used to buy raw materials for students according to the subsidy of 3 yuan per student per day (raw materials can only be: meat, eggs, vegetable oil, vegetables, etc.), and the nutrition standard of 3. yuan per student per day is reasonably matched. At least one meat and one egg are born at each meal, and nutritious soup is provided free of charge according to students' respective needs.
IV. Utilization of funds for nutritious meals
In this period, 1,462 students in our school * * * enjoyed the subsidy fee for nutritious meals. According to the actual situation of running a school, the school provides students with lunch and breakfast as a supplement, and arranges students to concentrate on eating according to the admission time of resident students and non-resident students. According to the specific situation of the school, the schools in the three districts provide lunch, and students don't go home to eat after school in the morning, but eat at school. Every meal has three dishes and one soup, and there is a meat dish. Strictly implement the spirit of document 2xx54 issued by the State Council, and strictly implement the management and reimbursement system of the school finance bureau. The school accounts for the funds allocated by the state for students' nutritious meals, and all of them are used to buy food for students.
5. Strict financial system, strengthening raw material procurement management and food safety supervision
1. The raw material procurement of the student canteen in our school is handled by a special person, and the purchased materials must meet the food hygiene and safety standards. The bulk raw materials are purchased by the government with "four systems" (that is, unified recruitment, unified purchase, unified distribution and unified delivery), and tickets are strictly claimed. It is strictly forbidden to buy foods with unknown origin, spoilage, expired deterioration and incomplete labels. Fill in the Registration Form of Food and Raw Materials Purchase Account in Qili Primary School Students' Canteen truthfully.
2. After the purchase of raw materials arrives at the school, a special person shall be responsible for the acceptance, storage and safekeeping of the warehouse materials, carefully register the warehousing, use the raw materials according to the principle of "first in, first out", conduct regular inventory of the warehouse materials, and immediately remove the deteriorated, damaged and expired items.
3. The financial management and reimbursement system for students' nutritious meals shall be strictly implemented. The income and expenditure are settled according to the facts every day, the accounts are clear, the income and expenditure are announced regularly every week, and the supervision of teachers, students and parents is actively accepted.
VI. Strengthening the management of food processing, locating storage and sampling for students' nutritious meals
Our school adheres to the principle of "one choice, two washing and three cutting", fully considers students' nutritional needs, scientifically and reasonably matches recipes and locates storage on the basis of meeting quality standards. Food should be kept below 1℃ for no more than 2 hours after cooking and before selling, and the temperature should be higher than 4℃ when selling. Every meal, more than 1 grams of each food must be put into sterilized utensils, cooled and sealed, labeled on the outside, placed in the refrigerator for 48 hours, and truthfully filled out the Registration Form for Food Sample Retention in Qili Primary School.
VII. Strengthen the construction of students' nutritious meal system and create a civilized dining order in restaurants
1. Our school has strengthened the ideological education and professional ethics education for employees in canteens, and established the Leading Group for Students' Nutrition Improvement and the Supervision Group for Students' Nutrition Improvement. We have formulated the Implementation Plan for Students' Nutritional Meal Project, Measures for the Management of Students' Nutritional Meal Funds, the System of Food Trial and Sample Retention in Canteen, the System of Registration for Food Purchase, the System of Disinfection of Tableware and Cookware in Canteen, the Training System for Canteen Employees, the Health Examination System for Food Employees, the Food Hygiene and Safety Management System, the Food Safety Responsibility System and the Food Hygiene Responsibility Investigation System.
2. The leaders are on duty to ensure the orderly canteen. In order to create a good order for students to eat in the canteen, so that students can eat in a civilized way and not pour their meals indiscriminately, a service group composed of two administrative leaders and six life guidance teachers is on duty in the canteen every day when students eat, all of whom are conscientious and have no complaints. They all regard serving students and schools as a pleasure.
VIII. Effect of Implementing Student Nutrition Meal
Since the implementation of the Student Nutrition Meal Project in our school, it has received good response from teachers and students and the society, and it is a popular livelihood project.
1. The implementation of nutritious meals for students has put an end to the problem of students going out to buy snacks and reduced the economic burden of families to some extent.
2. The implementation of nutritious meals for students has enhanced students' physical fitness and made them form a good habit of paying attention to hygiene and consciously queuing for meals. The school conducted several questionnaire surveys on the implementation of nutritious meals, and the satisfaction rate of students reached 96%.
3. Implementing nutritious meals for students has harmonized the relationship between teachers and students. Students' nutritious meals increase the extracurricular contact and communication between teachers and students, strengthen mutual communication, enhance the friendship between teachers and students, and lay the foundation for building a harmonious campus.
Children are the future and hope of the motherland. Caring for children, educating them and making them grow up healthily are our common wishes. The healthy growth of children depends not only on training and education, but also on scientific dietary nutrition. Our school will stick to the aspects of love, responsibility and dedication for a long time, do every job well with patience and care, ensure the healthy development of school logistics management with confidence and determination, and run a canteen that students, parents and society are satisfied with.
3. Report on self-inspection and rectification of school nutritious meals
In order to ensure the safe and smooth implementation of the "nutritious meal project", our school has seriously carried out the self-inspection work of the management of nutritious meal project, and now the self-inspection report on the implementation of the "nutritious meal project" in our school is as follows.
first, the management mechanism of "nutritious meal project" has been improved.
1. Our school has set up a leading group for student nutrition meal project and a food safety supervision group for student nutrition meal project, which have fulfilled the responsibilities of food receiving and distributing personnel and warehouse management personnel in student nutrition meal project, and decomposed the safety supervision responsibilities of each link into people.
2. Our school has established three management systems: Storage and Custody System, Distribution and Dining System and Accountability System.
3. The school has set up a special warehouse for the nutritious meal project, which conducts weekly self-examination on the implementation of the management system of the nutritious meal project, the hygienic supervision of egg and milk food and the collection and use of students, and makes timely rectification on the existing problems of untimely signature and early signature.
second, the process management of "nutritious meal project" has been strengthened.
1. The students' egg and milk food in our school is purchased by Qufu through unified bidding, unified distribution and unified price. The supplier delivers the goods regularly and quantitatively, and the goods are delivered to the school by special car twice a week. The school implements the management of special person.
2. The school has arranged a manager to check and keep the distributed food and raw materials, and the records of food and raw materials in and out of the warehouse and the materials for obtaining certificates are complete and detailed. The delivered eggs are guaranteed to be eaten for a short period of time, not stored for a long time, and are FIFO.
3. Implement the system that the class teacher accompanies the meal and conducts a comprehensive inspection of eggs, bread and biscuits before meals, and remove and replace expired, spoiled and damaged foods in time.
4. The person in charge of the "Nutrition Meal Project" visits each class during the nutrition meal every day to check the students' eating situation and the class teacher's record of eating.
Third, strengthen quality supervision and strictly implement accountability.
The quality supervision team and safety team must ensure the quality. Anyone who causes food-borne diseases due to the distribution of food that does not meet the national health, safety and quality standards shall be held accountable. Poor management or dereliction of duty will cause collective health incidents or cause serious problems.