1, the main problem in the canteen now is the quality of the food, but the criterion for judging the quality (mainly color, aroma, taste and hygiene) is that the food is wasted.
2, food hygiene is not good enough, which is reflected in the storage of ingredients and the environmental sanitation of kitchens, warehouses and restaurants and the personal hygiene of chefs.
3. Food safety is also the primary consideration. The situation that the canteen can't be completely closed after the meal time is unsafe for the food and ingredients stored in the kitchen, and it is worried that people will tamper with it and cause the physical discomfort of the diners. The cleaning of ingredients is not up to standard. In summer, vegetables and other ingredients contain too many pesticides, which need to be cleaned repeatedly to ensure the hygiene of the entrance and ensure the diners to eat healthy food.
4, food storage, refrigerated food directly into the refrigerator and freezer. When eating, it is not conducive to freezing, which is not conducive to cleaning. After a large amount of food is materialized, it will be wasted if the unused part is divided and then enters the freezer.
5. Due to the limitations caused by eating meal tickets, the purpose of setting meal tickets is to avoid waste and facilitate the statistics of the number of diners.
It causes inconvenience and dissatisfaction among workshop workers, which leads to people who are very busy without tickets, who may not have enough to eat, who are unwilling to eat and throw away, and who don't have to eat instant noodles in the dormitory after having tickets.
The company provides food and shelter for employees free of charge, although it is not cost-free, but the company does not deduct everyone from the diet. Since the money is spent, everyone does not eat well, which is a waste, which requires rectification of the kitchen work.
Second, the canteen existing staffing and salary level (***6 people, the monthly salary is expected to be 17700 yuan including insurance).
3 people in wok (responsible for making breakfast, Chinese food, dinner and midnight snack) 1 person has been regularized to 3500 yuan/month, 1 person has been regularized for 20xx years 1 month, and the salary to be regularized is 3500 yuan, 1 person has not yet expired to 2700 yuan. Two cooks (responsible for cleaning the kitchen and dining room of Huihan stove, washing and picking vegetables, preparing dishes, cooking, 1 person 20xx 1 month, expected salary to be regularized 1800 yuan, 1 person's unpaid salary 1500 yuan).
Workshop deliveryman 1 person (responsible for the delivery of midnight snack for lunch and dinner, garbage removal in canteen, maintenance of food delivery truck and sanitation cleaning) has not been paid regularly 1500 yuan.
Third, the rectification plan
1, first of all, the environmental sanitation of the kitchen and dining room should be improved, the items in the kitchen should be rearranged and placed, the ground should be cleared, and small utensils of ingredients should not be placed for a long time. All items should be put on shelves and put in cabinets, and tools and utensils should be cleaned regularly every day (10 disinfection once a day and once every five days in summer). The kitchen operation room does not store any ingredients and finished food after the meal time.
The purchased ingredients need to be cleaned and decomposed for the first time before being put into storage, and stored in the refrigerator and freezer in bags. After the meat is purchased, it should be bagged according to the amount of each meal after unified initial cleaning, which can prevent the food from being stale caused by repeated melting. Other vegetables and other ingredients should also be preserved after preliminary inspection after purchase. When it is needed, the ingredients should be cleaned in accordance with the operating rules, and the administrative department should conduct random checks at any time.
2. The food produced in the kitchen should be carefully cooked even if it is a big pot of rice, and the cut pieces should be fine. (Slices, silk and small pieces of diced meat are the main ingredients, and the vegetable cut and silk are determined according to the vegetable shape.) The cutting method of the ingredients determines the consumption and taste of the ingredients. Large pots of food are not easy to ripen, small pieces ripen quickly, are easy to taste, and can save ingredients. (The amount of savings should be determined by data collection in the canteen after 10 days-15 days.)
3. The access to the Chinese restaurant in the kitchen is closed, and the access to the Chinese restaurant in the second and third sections is open from 8: 00 am to 21:00 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, keep the ingredients and seasonings well, and tidy up the environment.
4, the chef's personal hygiene standards, administrative inspection from time to time. 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 swill bucket, the kitchen chef is arranged to pay attention to waste, and the administrative supervision helps improve the quality of the dishes. If the dishes taste good, the waste will be reduced. Vigorously train and implement the spirit of saving, advocate less food and more diligence, and I don't know if I like it or not, but I can fight less first, and I can fight again after I have eaten enough, so as to ensure that employees eat well and are full. The meals sent to the workshop are the same as those sent to the workshop. The delivery staff should observe the amount of leftovers, the eating situation and the fragrance of everyone, and take the initiative to ask whether to add more 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 staff. Formulate detailed employee behavior norms (use and behavior of dormitory, canteen, public recreation room, work post, public toilet and shower room), focus on training and study in team workshops.
With the improvement of employees' quality, the company's internal meal ticket system can be cancelled. For foreigners to dine, the amount of tickets purchased is different for breakfast, lunch and dinner, and the purchase cost of meal tickets should be increased. Write the time on the meal ticket. Avoid over-planned meals, resulting in insufficient meals. Foreign dining personnel (personality refers to the construction project staying in the company for a necessary period of time, and the start time and end time of dining should be informed, and the approximate number of people dining every day. The kitchen can make the quantity of ingredients more reasonable. )
7. All officially employed kitchen staff must have a physical examination. Those who pass the medical examination will be retained, and those who fail will be dismissed.
Fourth, the staffing plan
Add 1 wok and 1 pastry chef to the existing staff. Chef 1 name. The increase of existing staff In order to improve the quality of kitchen work and dishes, at this stage, the chefs and cooks have no rest, and the workload is too heavy to take a break. The number of cooks is not enough, the cleaning and picking of ingredients are not in place, and there are many food impurities, which can not guarantee food safety. Increasing the number of pastry chefs can reduce the amount of take-away. The amount of steamed bread ordered each month is almost the salary of a pastry chef for one month. The pastry chef can also make other foods, so it is more cost-effective to hire a pastry chef.
Report on rectification of factory canteen problems on xx, xx, xx Health Supervision Office came to our school to conduct tableware sampling inspection, and detected two cooked food pots on the first floor canteen, three spoons on the second floor canteen and two square pots on the third floor halal canteen respectively. The inspection results showed that two cooked food pots on the first floor canteen were qualified, three spoons on the second floor canteen and two square pots on the third floor halal canteen were unqualified, and the school canteen rectification report was made. On xx, xx, xxx Health Supervision Office came to the school to report the test results and asked our canteen to make rectification.
Our school conducted self-examination and rectification for the unqualified tableware sampling inspection.
(1) The self-inspection is as follows:
1, canteen on the first floor: disinfection work is well carried out and self-inspection is qualified.
2. Dining room on the second floor: The disinfection work is carried out seriously, and all kinds of tableware are disinfected strictly according to the requirements.
3. Dining room on the third floor: The disinfection work was carried out normally. After investigation with the staff, it was found that the square pots of cooked food in the dining room on the third floor were idle, and all the cooked food were filled with large round pots. When sampling, the canteen staff did not explain the situation to the staff of the supervision office in time, which led to the unqualified square pots.
(II) The rectification situation is as follows:
The school leaders and related staff studied the rectification notice of the health supervision office seriously, and held a canteen work meeting to find out the problems, sum up the experience and lessons, arrange the rectification plan, strictly blame the people, and properly handle all the food operation gates (food procurement gate, food storage gate, food operation gate, tableware disinfection gate, food safety gate, etc.) to ensure food safety and hygiene. In response to this incident, the canteens have made the following rectification for disinfection:
1, canteen on the first floor:
(1) Continue to pay special attention to the disinfection, and the responsibility lies with people, and ensure that all tableware such as cooked food pots, soup pots, spoons, spoons, plates and chopsticks are disinfected, so as to ensure that there is no omission and the disinfection quality is ensured;
(2) The storage cabinets in the cooked food room and the disinfection room shall be clean, sanitary and free of sundries;
(3) Tableware shall be disinfected in time and properly preserved after disinfection;
(4) Strictly abide by the operation specifications during cooked food operation,
2. The canteen on the second floor:
(1) Clean and disinfect in time every day, and the responsibility lies with people, so as to ensure that all kinds of tableware are disinfected, so as to ensure no omissions and disinfection quality;
(2) The storage cabinets in the cooked food room and the disinfection room shall be clean, sanitary and free of sundries;
(3) Tableware shall be disinfected in time and properly preserved after disinfection;
(4) Strictly abide by the operation specifications during cooked food operation.
3, the third floor canteen:
(1) Move the idle cooked food basin into the warehouse in time to ensure that there are no sundries in the cooked food room;
(2) Continue to pay special attention to disinfection, and the responsibility lies with people, and ensure that all tableware such as cooked food pots, soup pots, food spoons, dinner plates, chopsticks, etc. are disinfected, so as to ensure that there is no omission and ensure the disinfection quality;
(3) The storage cabinets in the cooked food room and the disinfection room shall be clean, sanitary and free of sundries;
(4) Tableware shall be disinfected in time and properly preserved after disinfection;
(5) Strictly abide by the operation specifications when operating cooked food.
Report on the rectification of factory canteen problems The canteen in Unit 3 is not easy to handle, and it is even more difficult to do well. This is the feeling of canteen practitioners, especially the leaders of the administrative department and even the company. However, the canteen work must be done well and the employees must be satisfied with their meals, which is also the basic requirement for canteen practitioners. Since I took over the work of the administrative department for nearly four years, the problems have puzzled me and my colleagues for four years. We have improved the canteen in many aspects from the aspects of environmental sanitation, food arrangement, staffing and service details, and achieved certain results. However, there is still a long way to go before the requirements of the dining staff. How to satisfy the staff has been trying to find a solution. Through last week's office meeting and research, we now put forward some ideas and suggestions for improving the work of the staff canteen.
First, the current situation analysis
The company's requirements for the staff canteen are: lunch is funded by the company, with a standard of five yuan per person, self-financing in the morning and evening, and no profit-making operation. The administrative department has been doing it according to this model. It is very difficult for the staff canteen to ensure the quality of the dishes and the satisfaction of the staff, and to ensure the unprofitable operation. In fact, in recent years, prices and labor costs have risen rapidly, and it is impossible for staff canteens to break even. In recent years, the company's subsidies for canteens are also quite large.
Second, the problems in the canteen
1, bad taste: employees eat canteens all the year round, and they are bored with the dishes. The company and the administrative department mobilized internal resources to let Comrade Yi Mingxiang, who had worked as a hotel, go deep into the kitchen to guide the work. After a period of time, the effect was not obvious. At the same time, we have adjusted the chef of the cauldron, and the situation has not improved. However, if we want to satisfy every employee, especially a few employees, our work is quite difficult, and it is difficult for everyone to adjust. This problem has not been solved well and still exists now.
2. Less varieties: In order to solve the problem of less varieties, the canteen tries to increase the variety of colors and try not to repeat the dishes within one week. At present, the canteen provides 1 meat 2 1 soup for lunch, and there are basically no fewer than five varieties for stir-frying in the evening and breakfast in the morning. Most of the breakfast varieties are bought from outside, and they are processed less by themselves, which still seems to be unable to meet the requirements of the broad masses of workers. As for the price, the canteen has always been sold at cost, without loss or profit.
3. The quality and service level of employees need to be improved urgently: as the window of the canteen, the front desk service is very important. What she carries is to convey the needs of each employee to the chef in time, accurately and quickly, and then distribute the prepared food to each diner accurately and do a good job of collecting meal tickets. Comrade Jiang Fuying's performance in this respect is not enough, and mistakes of one kind or another often occur in his work; When serving food in the supply room, there is too much nonsense and repetition (in Nanjing dialect, it is too early).
Third, the improvement plan
The company has always attached great importance to the work of the staff canteen, and spent a lot of manpower, financial resources and energy, but it still can't meet the requirements of the staff. We have never been discouraged to learn from the experience and think about it. In view of the current outstanding problems and the requirements of work development, the following improvement schemes are put forward for reference.
1, reasonably and scientifically arrange personnel, and fully mobilize the enthusiasm of employees. In the past, we always took the canteen supervisor as the centralized center and led the canteen staff to work as the working mode. What the leader said, what the staff did, what they did right and wrong were all things of leadership, and we were inevitably passive in our work. This shows that we have certain problems in personnel arrangement. We will fully decentralize the canteen through internal adjustment, fully mobilize the staff's enthusiasm and subjective initiative, and let the canteen staff manage themselves, find gaps and improve themselves, so that each staff can be well-organized.
2, add some kitchen utensils and equipment, increase the variety of food supply, improve the standard of diners' diet, make a fuss about the quality of diet, take scientific diet as the purpose, take nutritious diet as the guidance, develop the variety of breakfast supply for employees in a balanced way, and add kitchen equipment such as soybean milk machine, steamed bun, electromagnetic oven, microwave oven, etc., so that employees can eat fresh', polished pure soybean milk, steamed buns and steamed buns.
3, from the details, improve the quality of service. The canteen work is about the details, and the staff canteen has to work hard on the details. To this end, we should display the price of vegetables on the list and clearly mark the price, so that employees can understand the price of vegetables on that day more clearly and make it convenient to buy; In the next step, we will also introduce a set of automatic chopsticks fetching machine and some necessary seasoning utensils, which will be placed in the rice sales window for employees to take, hoping to make employees satisfied as much as possible through some details.
4, every weekend will be next week's three meals a day, the main and non-staple food varieties posting, and in strict accordance with the recipes, recipes for supply, so that workers can know fairly well about the daily food supply, and at the same time do a good job in the cost accounting of the canteen, so that everyone can understand and understand the canteen, emotionally close the distance with the staff, and problems can be solved through mutual consultation, so as to achieve * * * with supervision, * * with progress, * *.
5. Strengthen the training of employees. Cooks and waiters have not received professional training in management, technology and etiquette, and they can't meet the increasing requirements of employees. They have the opportunity to take them out to visit and study. Of course, this is all at my own expense as a department leader.
6, according to the standardized dress is to better provide better service for employees, canteen staff's own dress neatly represents the image of a window, but also to reduce some unsightly things into the food eaten by employees, so it is urgent to dress according to regulations during work.
7. On-site management is indispensable. A good working environment can create a good dining atmosphere, which is the premise for employees to enjoy the company's catering culture and ensure their physical and mental health, especially in the back court, operation room, dining room and some kitchen equipment and facilities. Therefore, we must not relax our efforts to strengthen food safety in the dining hall, not only to ensure that employees can eat well according to standards, but also to ensure that they can eat with confidence.
The above are some work improvement measures taken by the Administration Department in view of the current situation of the company and the canteen. Although the above measures are only point-to-point and cannot cover the whole canteen work, we have been working hard. We will find problems while working in our daily work, correct and solve them in time, and strive to make the canteen work better. As the saying goes, it is entirely my leadership's problem that the canteen work is not done well. I have an unshirkable responsibility for many reasons, and I don't want to say anything more, because I know that some things can't be changed by my personal ability, so please forgive me and give me advice. But I will do my best to do a good job in the canteen during the period when my term of office is coming to an end. I hope the leaders will understand!
Factory canteen problem rectification report 4 Yizhang County Food Safety Committee:
In September xx, your organization organized personnel to inspect the food safety and hygiene in our school canteen, and put forward corresponding requirements and hopes. Here, I sincerely thank you for your concern and support for our school's work.
After listening to your's opinions with an open mind, the school leaders and canteen managers attached great importance to it and specially held a canteen management meeting. In view of the problems existing in our school canteen and referring to the problems existing in other schools, we conducted a comprehensive analysis and serious rectification:
First, further strengthen the principal responsibility system with the principal as the first responsible person, strengthen the school food hygiene management, further clarify the person in charge of the school canteen hygiene management and supervision, establish a sound supervision and management and regular inspection system, intensify inspection, and improve facilities and equipment.
Second, further improve the procurement inspection and ticket-claiming system for food, food raw materials, food additives and related products, improve supplier files, implement fixed-point procurement, sign purchase and sale contracts, and establish and improve various ledgers.
Third, organize personnel to thoroughly investigate the original goods, clean up the "three noes" and expired products, resolutely destroy unqualified products, and repel products that are not strict in inspection and quarantine or have incomplete procedures. For example, the original purchase of edible lard is returned and the qualified product "Yuanbao brand" is used for catering soybean oil.
Fourth, increase capital investment, improve storage facilities, install warehouse exhaust fans, and plan to refit underground buildings in the near future. At the same time, the warehouse keeper is required to strengthen the warehouse management, arrange it reasonably and check it regularly to ensure the quality of the goods.
Five, improve disinfection facilities, strengthen disinfection management, add tableware cleaning cabinets, further strengthen the cleaning and disinfection management of places, cookers and tableware, and arrange personnel to supervise the cleaning and disinfection work throughout the process.
Six, strengthen the management of additives, do not use non-edible substances to process food.
Seven, to further standardize the treatment of kitchen waste oil, and swill collection personnel signed the "water treatment agreement", arrange the personnel on duty to register the water treatment situation, and follow up at any time.
Eight, for other good work, such as environmental sanitation, food safety early warning, food sample retention, toxic testing, disinfection and recording, health management, health licensing, etc., we will improve and strengthen it together.
Thank you again for your concern and support, and welcome the relevant departments to supervise and guide our food safety work at any time!
Yizhang county 8 th middle school
Xx year1February 25th.