Summary of school nutrition improvement work 1

1. Management mechanism

1. Our school has established a leading group for the nutrition improvement work of rural compulsory education students, headed by xxx xxx serves as the team leader, xxx serves as the deputy team leader, and the head teachers and canteen administrators are members. Two teachers, xxx and xxx, are designated to be specifically responsible for this work. The "Anle School Student Nutrition Improvement Responsibility System" has been formulated to implement management responsibilities at all levels. A student nutrition improvement meal committee and work supervision group were established, consisting of principals, parent representatives, student representatives, teacher representatives, and village committee secretaries. The "Anle School Student Nutrition Improvement Publicity System" was formulated to monitor student nutrition meals from procurement to The entire distribution process is supervised and inspected; nutritious recipes, food quantities and prices, catering standards, operating accounts and other information are regularly disclosed, and reporting hotlines are announced to parents and the society, and they consciously accept the supervision of parents and all walks of life.

2. The school strictly complies with the "Emergency Plan for Food Safety Accidents of Rural Compulsory Education Students in Gansu Province" and combines the actual situation of our school to formulate the "Emergency Plan for Food Safety and Other Safety Accidents of Anle School Students", vigorously publicize it, and study seriously Carry out drills to familiarize teachers and students in the school with procedures for handling food safety incidents.

3. Our school resolutely complies with the requirements of the "Gansu Province Rural Compulsory Education Students' Nutrition Improvement Fund Management Measures" and formulated the "Anle School Student Nutrition Improvement Fund Management System" to rationally use special funds for nutrition improvement. Funds for student nutrition improvement have been managed by dedicated personnel, earmarked for specific purposes, and open and transparent.

2. Standardized operations

1. Standardize the supply procedures of nutritious meals for students and formulate the "Anle School Nutritious Meal Supply Flow Chart"; strictly follow the supply → acceptance → storage → processing → Distribution → Food for students → Garbage collection procedures are carried out.

2. Based on the actual situation of our school, we strictly refer to the nutritious meal recipes issued by the Education Bureau, and do not adjust the type and quantity of food at will, so as to provide students with food of high quality and quantity.

3. Food procurement meets requirements. Sign for the purchased raw materials on time, and the purchase vouchers are complete. The school arranges a dedicated person to be responsible for food acceptance, and establishes a detailed food storage and ledger with detailed records indicating the name, quantity, price, amount and other matters. Fill out the "Purchase Ledger", "Distribution Registration Form", etc. carefully and meticulously, and standardize. All processes run smoothly, and the records are detailed and well-documented.

4. Pay attention to food storage, standardize distribution, and keep complete samples. Food storage is clean and hygienic, with dedicated warehouses that are classified, separated by walls, stored off the ground, inspected regularly, and expired and spoiled food are handled in a timely manner. According to regulations, let the class teacher collect food, organize meals, and complete real-name signature registration. There are sample retention facilities and sample retention records, which record in detail the name, quantity, time, sample retention personnel, auditors, destruction time and signature of the destroyer.

3. Existing problems

1. School nutrition improvement management needs to be further strengthened, and responsibilities are not implemented enough.

2. Publicity work needs to be further strengthened.

3. Temporarily hired staff lack professional capabilities.

4. Due to the tight school funds, raw material transportation costs, employee wages, student dining tables and chairs, and student tableware cleaning facilities cannot be solved. Summary of school nutrition improvement work 2

Summary of nutrition improvement work of Caichuan Primary School Nutrition improvement of rural compulsory education is a popular project, a sunshine project, a moral project, and a national revitalization project that is conducive to the long-term development of the country . In order to implement this project well, effectively improve the nutritional status of rural students, and improve the health level of rural students, Caichuan Primary School attaches great importance to the implementation of student nutrition improvement. In accordance with the deployment of superiors and the actual situation of the school, Caichuan Primary School carefully organized, unified arrangements, and carefully organized and launched "" implementation.

1. Basic situation

Caichuan Primary School is located in the southeast of Zhaike Township and is a village-level complete primary school. In 1999, it was listed as a "Volunteer Education Project" renovation school.

Xintang Village is a purely Hui administrative village with a total population of 1,463 people. It has 11 natural villages under its jurisdiction and a service radius of 2 kilometers. There are 138 school-age children, including 61 girls. The enrollment rate is 100℅, and girls are enrolled in school. The rate is 100%. Caichuan Primary School covers an area of ??1,369 square meters, with a construction area of ??809 square meters. The school has 4 teaching classes and 20 students, including 9 girls, 5 teachers, 4 full-time teachers, and 1 special post teacher. There are three outstanding teachers at the county level. The academic qualification rate of students is 100℅, the completion rate of 15-year-olds is 100℅, and the illiteracy rate is 0℅.

2. Main practices

1. Strengthen leadership and implement responsibilities. In the process of improving student nutritious meals, our school strictly implemented superior policies and regulations, strengthened work management, and established a system headed by the principal. The leading group responsible for the improvement of nutritious meals has implemented the implementation group for the improvement of nutritious meals headed by the general affairs director, and established a nutritious meal improvement supervision group composed of representatives of parents, students, teachers and social people.

The "Implementation Plan for Nutrition Improvement of Caichuan Primary School Students" has been formulated, and the leading group is responsible for overall arrangements and strengthening organizational leadership.

The implementation team is responsible for the specific implementation of the plan, and the supervision team supervises the implementation of the plan and provides timely suggestions or suggestions for improvement.

Second establishment of rules and regulations to ensure that the work is implemented in a practical manner. In order to ensure that the improvement of student nutrition is implemented in a practical manner, our school has researched and formulated a series of systems and measures for nutritious meal management based on school conditions.

The first is a real-name system for providing nutritious meals to students based on student status management. The second is to establish a monitoring and evaluation system for students’ nutritional and health status. The third is to formulate relevant management systems for food hygiene, warehouse storage, cooking, food hygiene inspection, employee physical examination and training, food purchase and procurement, etc., and improve the canteen, food, and hygiene systems. The responsibilities of leadership, managers, processing personnel, and supervisors for student nutrition improvement are clarified.

The fifth is to formulate fund management measures for student nutrition improvement.

Due to the establishment and improvement of various work management systems, the smooth implementation of student nutrition improvement is guaranteed.

Thirdly, strengthen supervision and inspection and implement accountability in order to standardize management and ensure the quality of food supply. First, the school focuses on strengthening process management and implementing nutritious food supply. Through market research, the supply point is determined. After the purchase is made by the implementation team, it is handed over to the canteen warehouse storage team for signature and acceptance, and then distributed to the processing team for processing according to operating procedures. The supervision team then takes samples, retains samples, saves them, and registers and signs them. . The second is to implement public announcements and accept supervision. Use student status management as a platform to dynamically publicize the number of students enjoying nutritious meals in that month; publicize "Today's nutritious recipes" outside the canteen; publicize fund payment status and student consumption information in accordance with the fund management regulations; publicize the county education bureau and the town center school supervision and reporting hotline .

The third is the school’s self-inspection and self-inspection, adopting methods such as combining daily supervision and inspection with special supervision and inspection, and combining internal supervision and inspection with external supervision and inspection, through administrative supervision, public opinion supervision, mass supervision, and professional institutions Supervision and other supervision will conduct full-process and all-round supervision and inspection of the implementation of "". If problems arise, they shall be rectified in a timely manner and the inspection results shall be publicized to ensure that the implementation of "" is transparent and open. The fourth is to implement accountability, establish and improve mechanisms for "" implementation work notification, target responsibility evaluation, information disclosure and other mechanisms, and hold relevant personnel accountable for any adverse consequences caused during the implementation of "".

3. Achieved work results

1. Since the implementation of student nutritious meals, the spirit of teachers and students in our school to work and study has taken on a new look, and good study style, class style and school spirit are being established gradually formed.

2. It reduces the burden on parents and plays a positive role in controlling dropouts and ensuring students are in school, so that students can come in, stay, eat well, eat nutritiously, and learn happily and well. good.

3. Effectively mobilized students’ enthusiasm for reading, the education and teaching order was good, and students’ scores showed a significant upward trend.

4. It improves students’ quality of life, optimizes nutritional structure, enhances students’ physical fitness, and promotes the overall development of education and teaching.

IV. Main existing problems

1. Meal supply management needs to be further strengthened and the management system needs to be further improved.

2. Due to geographical, transportation and other objective conditions, prices are unstable and the food provided by the catering camp needs to be improved.

5. Next-step work plan

1. Enrich management capabilities, strengthen work supervision, and standardize meal service workflow.

2. Improve various rules and regulations for the improvement and implementation of nutritious meals for students to ensure standardized management.

3. Strengthen personnel training, strengthen management, and better implement improvements in nutritious meals.

4. Increase publicity and create a good atmosphere. Make full use of blackboards, showcases, class meetings, school meetings, etc. to promote the implementation of the "" project, so that the implementation of the nutrition improvement project will be deeply rooted in the hearts of the people, recognized by society, and actively participated.

In short, through the implementation of nutritional improvement, the healthy growth of students is effectively guaranteed, the distance between school and family is shortened, the burden on parents is reduced, the atmosphere of students' hard work is promoted, and the school is promoted The formation of academic style. Summary of school nutrition improvement work 3

Summary of nutrition improvement work of primary school students in the next period of this school year. The nutrition improvement work of our school students in this period is almost completed. The nutritional meal work carried out in this period is summarized as follows

< p> 1. At the beginning of the school year, nutritious meals should be carefully planned and implemented accordingly.

2. Earnestly collect, enter and submit students’ real-name information , do not engage in fraud, omissions, false reports, or concealment of reports.

2. Fill out the forms related to student nutrition carefully and timely, collect various forms on time, organize and file them.

3. Effectively manage all aspects of nutritious meals

1. Our school adopts a corporate meal supply model and strictly follows the requirements of the Nutrition Office of the Education Bureau and the egg and milk contract. Work.

2. Do a good job in receiving, storing, distributing and receiving nutritious meals.

3. Eggs, milk, and ham are sent to the school to fill in a unified acceptance list. The principal and nutritional meal staff will sign and confirm after checking the quality and quantity.

Receive according to the number of days provided by the Education Bureau, and establish a physical ledger of eggs and milk, so that the received quantity, outgoing quantity, and inventory quantity must be consistent with the books. When receiving, "five checks, one spot check, and two calculations" .

4. Store food strictly as required. We try our best to equip various storage equipment and safety measures. Food is stored in batches and shipped out in sequence. It is disinfected every week to ensure storage safety. The quality of eggs and milk that are shipped out of the warehouse for processing every day should be checked first to confirm that there are no quality problems in the eggs and milk before they can be shipped out of the warehouse. The quantity, storage time, production date and other information of the eggs and milk that are shipped out of the warehouse should be recorded. Eggs and milk that have expired or have been stored unqualified should be destroyed in time and must not be shipped out of the warehouse for processing.

5. Do a good job in processing and sample retention. When receiving eggs and milk, you must check the production date and shelf life of the food, and go through the signature collection procedures. If you find any abnormalities in the packaging, you can refuse to receive it. Two people must be present during processing. Eggs must be cleaned before processing and must be handled with care to prevent damage. Improve the sample retention system, retain samples once for each batch of raw food, and retain samples once a day for cooked food. "Retain samples for three days, and remove samples according to the same requirements", and establish a sample retention and sample processing ledger.

6. Pay close attention to the distribution and consumption of solid nutritious meals. A dedicated person is responsible for the distribution of eggs and milk, and a register is made for the distribution of eggs and milk every day, which is compiled into a register and filed every month.

When eating, strictly follow the "three limits" requirements, that is, limited time, limited location, and limited quantity for students to eat, to prevent students from abandoning, exchanging meals, or leaving meals. Earnestly carry out dietary health guidance and cultivate scientific nutritional concepts and eating habits.

4. The school established an emergency leadership group and formulated an emergency plan.

5. Implement the system of school leaders accompanying students to meals. The principal or management staff take turns accompanying the students (meals are paid for by themselves), keeping records of the meals, strictly controlling food intake and safety, discovering and solving existing problems and difficulties in a timely manner, and summarizing and promoting good experiences and practices.

6. Do a good job in food safety work Food safety is the top priority of nutrition improvement work. Our school strictly ensures that hygiene standards are met. Relevant personnel must have health certificates and work with certificates.

7. Vigorously publicize the central government’s policies to benefit the people, do good things well, and widely and deeply publicize the importance of implementing nutrition improvement for rural compulsory education students.

8. Strengthen supervision. The Meal Committee shall do a good job in various tasks and participate in the management and supervision of school nutritious meals.

9. There are still many imperfections, so we should continue to work hard to improve them.