1. Model essay on canteen inspection and rectification report
On July 2nd, 20XX, a group of five people led by the District Food Administration came to our garden to inspect the canteen work, which enabled our garden to find out the deficiencies in the management of the canteen in time, remedy the problems found in time, and further improve the hygiene and safety system of the canteen, and achieved good results. The report on the rectification of canteen hygiene and safety is as follows: 1.
In view of the problems existing in the canteen, the leaders of our park attached great importance to it and held a canteen hygiene work meeting on the afternoon of July 2. The sanitary work of the canteen has been solidly deployed and a leading group for canteen work has been established. The director of the school is in charge of the health and safety work of the canteen, and has truly achieved the goal of "leaders ensure, requirements are clear, and responsibility lies with people". Through the development of this work, the responsibilities of relevant personnel have been further clarified, the understanding has been improved, and the legal awareness and responsibility awareness of canteen managers and canteen staff have been further enhanced.
Dining room health and safety leading group:
Team leader:
Deputy team leader:
Head of canteen:
Second, the existing problems:
1. The processing flow layout of the canteen is not standardized.
2. The food sample container is not marked.
Third, the rectification measures:
1. The director contacted the engineering team to redecorate the canteen after the festival on July 5th, and rationally arranged the processing flow of the canteen as required, which was completed on July 3rd.
2. The food sample container has been labeled.
In a word, canteen management is an important part of kindergarten logistics work, and canteen health and safety work is the most important thing related to the health of children and teachers. It is also an important guarantee for early childhood education and teaching to arrange the lives of children and teachers and make them feel at ease and satisfied. Therefore, in the future, our garden will always put canteen management in an important position. On the basis of more detailed systems and clearer responsibilities, we will further improve and perfect various systems according to the standards, so that the management of canteens in our park will reach a new level.
2. The canteen inspection report model.
According to the report of the Municipal Education Bureau on the school inspection, there are still some problems in the food sampling inspection in our canteen. Based on the attitude of being highly responsible for students, we made a comprehensive and serious self-examination and rectification of the hygiene work in the canteen according to the requirements of our superiors. The rectification situation is now reported as follows: First, set up a leading body to strengthen the sense of responsibility.
In order to strengthen the management of collective dining and food hygiene and safety of teachers and students, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. The school has set up a food hygiene and safety leading group headed by the principal, which is responsible for the division of labor and implemented at different levels. The leading group will regularly and irregularly inspect the food hygiene and safety in the school canteen, and make timely rectification when problems are found.
The school specially held a canteen hygiene work meeting, which clarified the responsibilities and specific division of labor, and made plans for specific safety work, and clarified the responsibilities. At the same time, a meeting of school staff and logistics personnel was held to learn the superior documents, requiring school logistics personnel to improve the hygiene awareness of canteens, enhance the common sense of canteen hygiene, and effectively realize the importance of school safety and hygiene.
Second, strengthen publicity and education to improve students' awareness of food hygiene and safety.
Through classroom education, blackboard newspaper, video lectures and other forms, the school strengthens education, admonishes students not to eat moldy food, not to buy three-no-products, not to drink raw water and cold water, and educates students to enhance their awareness of self-protection. Use campus radio, blackboard newspaper and special lectures to publicize health and food safety knowledge and advocate students to develop good health habits.
At the same time, it also allows canteen staff to consciously operate in accordance with the Food Hygiene Law.
Three, improve the health and food management system, signed the "Chibi town primary school food hygiene and safety work responsibility", the implementation of health management system and accountability system, responsibility to people, so that everyone is responsible.
Four, four customs, put an end to food hygiene and safety accidents.
(1), control procurement and processing: implement the system of obtaining certificates and tickets during procurement, and do a good job in acceptance; Processing should be thoroughly cooked, especially food samples should be kept in time, so as to:
1. Every meal provided by the school canteen for teachers and students must be reserved by a special person.
2. The food per meal in the school must exceed 100g as required, and be placed in sterilized tableware respectively. Some foods should also bring some soup.
3. After sampling the sample food, it must be put into a good food cover immediately to avoid being contaminated.
4. After the sample food is cooled, it should be sealed (or pasted) with plastic wrap, and the sample retention time, product name and sample retention person should be indicated on the outside.
5. After the food samples are sealed and labeled, they must be kept in the special sample storage refrigerator immediately.
6. The containers used for sample retention must meet the requirements of disinfection and sterility.
7. Sample retention records must be made for each meal: sample retention time, food name and sample retention person for future reference.
8, sample food must be kept for 48 hours, more than time can be dumped.
9. The sample retention refrigerator is a special equipment. It is forbidden to store other foods unrelated to the sample retention food in the sample retention refrigerator. Ensure that the procurement, visa, acceptance, storage and processing of raw materials (finished products) are strictly in accordance with the procedures, eliminate health and safety hazards and put an end to all accidents.
(2) Turn off "disinfection". This semester, two large-capacity disinfection cabinets in the restaurant were replaced, and five classes in the kindergarten were equipped with new disinfection cabinets. All tableware and utensils are cleaned, soaked and disinfected at high temperature on time every day.
(3), the "personal hygiene". In March, the school organized staff physical examination and food hygiene training, and staff must wear work clothes when entering the canteen.
(4), put an end to non-working personnel into the storage room and operation room.
Five, conscientiously do a good job in the supervision of meals, so that there are teachers on duty for each meal and supervisors for each class.
At the same time, the school also draws inferences from others, strengthens the management of school safety work, and strives to build a safe and harmonious campus. The main methods are as follows:
1, maintain and replace monitoring facilities to ensure all-weather electronic monitoring of key parts of the campus.
2. Sign and implement the responsibility book for class safety of the head teacher, the duty teacher, the road team escort responsibility book, the teacher's responsibility book and related work systems, and implement the responsibility book for escort of the head teacher, the duty teacher and the road team to ensure the safety of students at all times and in every area on campus.
3. Strengthen the management of parents renting vehicles to pick up and drop off students, check relevant license plates and vehicle insurance procedures, organize drivers to hold safety education meetings, and sign safety responsibility letters.
We know that school education is no small matter, and the responsibility for safety is greater than the sky. In the future work, we should firmly establish a strong sense of reverence for life and a high sense of responsibility for the people, do a good job in school safety and ensure the safety of teachers and students and social stability.
3. The canteen inspection report model.
In order to effectively strengthen the food safety work in school canteens in autumn, ensure the healthy diet of teachers and students in our jurisdiction, and prevent food safety accidents, according to the requirements of the Notice of xx County Food Safety Committee Office and xx County Market Supervision Administration on Carrying out Special Food Safety Inspection in School Canteen and Campus Surrounding in Autumn of 20xx, combined with the actual situation in my hometown, a comprehensive special food safety inspection was carried out in school canteens and campus surrounding from September 6 to September 8. The inspection is now reported as follows: 1. Organization and leadership.
A special inspection team was set up with xx, the deputy head in charge, as the team leader, and the staff of security department, market supervision and management station, traffic control station and animal husbandry station as members.
Second, check the content.
The inspection team focused on the safety management of school canteens, food and beverage licensing, environmental sanitation of canteens, health examination and training of catering employees, the implementation of certificates and ticket system, cleaning and disinfection, food processing management and the management of food circulation stores around the campus.
Third, the existing problems
1. In the process of purchase, the canteen was not complete enough to obtain certificates and tickets.
2. Incoming records are unknown, and sample retention records are incomplete, imperfect and irregular.
3. The storage room of vegetables, dry food raw materials piled up irregularly.
4. Employees don't wear hats and masks.
5. Employees' health certificates are not uniform.
6. There are a few expired foods in the food stores around the campus.
Fourth, the rectification measures
1. Establish and improve the school's management system for canteens, clarify the responsibilities of managers, conduct regular training for canteen employees, improve their safety awareness, and take measures to deal with food safety.
2. Implement the system of claiming certificates and tickets. Strictly control the purchase channels. When purchasing food and raw materials, food additives and food-related products in the school canteen, ask for food purchase invoices in time.
3. Strengthen the management of food samples. In strict accordance with the requirements of each meal, samples should be kept for at least 48 hours.
4. The vegetables and dry raw materials in the canteen storage room should be classified and stacked in order to improve the sanitary conditions of the canteen and strengthen the food hygiene management level.
5. During work, all employees should wear hats and work clothes.
6. Expired food must be removed from the shelves and can no longer enter the market.
7. Handle and improve the relevant procedures of catering service license in time as required.
Through the special inspection of food safety in school canteens, aiming at the outstanding problems, the rectification measures and opinions are put forward on the spot, and the school canteens with poor rectification will be reported in time.
4. The canteen inspection report model.
1. Current situation of canteen: 1. At present, the main problem in the canteen is the quality of the food, but the standard for judging the quality (mainly referring to color, smell, taste and hygiene) is that the food is wasted.
2. Food hygiene is not good enough, which is reflected in the storage of ingredients, the environmental hygiene of kitchens, warehouses and restaurants, and the personal hygiene of chefs.
Food safety is also the primary consideration. After the meal time, the canteen can't be completely closed, which is unsafe for the food and ingredients stored in the kitchen. I am worried that someone will tamper with it and cause the diners to feel unwell. The cleaning of ingredients is not up to standard In summer, vegetables and other ingredients contain too many pesticides, which need to be washed repeatedly to ensure the hygiene of the entrance and ensure that diners can eat healthy food.
4, food storage, refrigerated food directly into the refrigerator and freezer. It is not conducive to freezing and cleaning when eating. After a large number of foods are materialized, they are divided, and the unused parts will enter the freezer, causing waste.
5. Due to the limitations brought by eating meal tickets, the purpose of setting meal tickets is to avoid waste and facilitate the statistics of the number of people eating.
It causes inconvenience and dissatisfaction among workshop workers, and leads to people who don't have tickets are very busy, may not have enough to eat, and don't want to throw them away after eating. With tickets, they don't have to eat instant noodles in the dormitory.
The company provides food and accommodation for employees free of charge. Although it is not cost-free, the company does not deduct everyone from the diet. Since we spent money, everyone didn't eat well, which is waste, which requires rectification of kitchen work.
Second, the canteen existing staffing and salary level (***6 people, the monthly salary is expected to be 17700 yuan including insurance):
There are 3 people in the wok (responsible for making breakfast, lunch and supper), and 1 person has been standardized to 3,500 yuan/month, and 1 person has been standardized to 3,500 yuan, and 1 person has not earned 2,700 yuan. 2 chefs (responsible for cleaning the kitchen and canteen of Hanzao, washing vegetables, picking vegetables, side dishes and cooking, 1 person, 20xx years, 1 month, expected salary 1800 yuan, 1 person salary 1500 yuan).
There is a food delivery worker 1 person in the workshop (responsible for the delivery of lunch and supper, the removal of garbage in the canteen, the maintenance of the food delivery truck and the sanitary cleaning), and the salary is 1.500 yuan.
Third, the rectification plan:
1. First of all, the sanitation of the kitchen and dining room should be rectified, the items in the kitchen should be rearranged, the ground should be cleaned, and the small utensils of ingredients should not be placed for a long time. All items should be put on shelves and cabinets, and tools and appliances should be cleaned regularly every day (10 once a day, once every five days in summer). The kitchen operation room does not store any ingredients and finished products after meal time.
The purchased ingredients need to be cleaned and decomposed for the first time before storage, and stored in bags in refrigerators and freezers. After the meat is purchased, it should be bagged according to the amount of each meal after the initial washing, which can prevent the food from being stale due to repeated melting. Other vegetables and other ingredients should also be preserved after preliminary inspection after purchase. When necessary, the ingredients shall be cleaned according to the operation procedures, and the administrative department shall conduct spot checks at any time.
2. The dishes cooked in the kitchen, even the big pot of rice, should be carefully cooked and cut into small pieces. (Slices, shreds and small pieces of diced meat are the main ingredients, and the vegetables are cut and shredded according to the shape of the vegetables. The cutting method of ingredients determines the consumption and taste of ingredients. Large pots of food are not easy to cook, small pieces are cooked quickly, easy to taste, and can save ingredients. (The amount of savings will be determined by data collection in the canteen after 18 days-15 days).
3. The Chinese restaurant in the kitchen is closed, and the opening hours of the Chinese restaurant in the second and third sections are 8: 00 am-265438+0: 00 pm. When there is no staff in the kitchen, whether the doors and windows of the workshop and dining room are locked, turn off the power and gas, take care of the ingredients and seasonings, and clean up the environment.
4, the chef's personal hygiene standards, irregular administrative inspection. Whether the clothes are clean, whether the hair is clean, whether the body smells, whether the fingernails are clean, etc.
5, the implementation of the meal ticket In order to reduce waste, waste or not is manifested in the amount of leftovers in the slop bucket, and the kitchen chef is arranged to pay attention to waste. Administrative supervision is helpful to improve the quality of dishes. If the dishes taste good, the waste will be reduced. Vigorously cultivate and implement the spirit of saving, advocate eating less and eating more meals. I don't know if I like it or not, but I can fight less first and then fight when I am full to ensure that employees eat well and are full. The food delivered to the workshop is the same as that delivered to the workshop. The food delivery staff should observe everyone's leftovers, eating situation and fragrance, and take the initiative to ask whether to add meals. Avoid employees who eat a lot, because there is no meal ticket and they are not full.
6, strengthen the quality training of all employees. Formulate detailed employee behavior norms (use and behavior of dormitories, canteens, public recreation rooms, jobs, public toilets and shower rooms), and concentrate on training and learning in team workshops.
With the improvement of employees' quality, the company's internal meal ticket system can be cancelled. For foreigners to eat, the amount of tickets purchased for breakfast, lunch and dinner is different, and the purchase cost of meal tickets is higher. Write the time on the meal ticket. Avoid over-planning meals, resulting in insufficient meals. Foreign diners (personality refers to the construction project staying in the company for a necessary period of time, should inform the start time and end time of dining, and the approximate number of people dining every day. The kitchen can make the quantity of ingredients more reasonable. )
7. All formally employed kitchen employees must have a physical examination. Those who pass the medical examination shall be retained, and those who fail shall be dismissed.
Four, staffing plan:
Add 1 woks and 1 pastry chefs to the existing staff. 1 chef. In order to improve the quality of kitchen work and dishes, at present, chefs and chefs have no rest time, and the workload is too heavy to rest. The number of chefs is not enough, the cleaning and selection of ingredients are not in place, and there are many impurities in food, which cannot guarantee food safety. Increasing the number of pastry chefs can reduce the number of takeaways. The amount of steamed bread ordered every month is almost the salary of a pastry chef for one month. A pastry chef can also cook other foods, so it is more cost-effective to hire a pastry chef.
5. The canteen inspection report model.
On September 12, xx, Liling Food Safety Office, US Food and Drug Administration, Municipal Health Bureau, Municipal Administration for Industry and Commerce, Municipal Education Bureau and other units came to our park for routine comprehensive safety and health inspection. And put forward some suggestions on the safety and health of our park. Our park took timely rectification measures, held safety and health work meetings 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 held a collective meeting for kindergarten teachers, asking teachers to raise their awareness of safety responsibility and strengthen safety and health knowledge education.
Two, health work, fire control work and children's food safety investigation and rectification.
1. In terms of health work, our garden has comprehensively improved the toilets in kindergartens, making it convenient and hygienic for children to go to the toilet. The distance between the kitchen and the bathroom has been rectified according to the requirements of the testing department, and the kitchen has been kept clean and tidy, so that children can eat safe food.
2. In terms of fire safety work, add fire extinguishers that meet the requirements in the park as required, and educate teachers to plan ahead in safety work to ensure the safety of children.
3. Food samples are standardized, recorded in time every day, and managed by a special person in charge.