Summary of canteen hygiene

The hygiene of canteen is very important. What are the summaries of canteen hygiene? The following is the relevant information I have compiled for you. Welcome to read!

summary of sanitary work in canteen-

Time flies, and another year has passed in a blink of an eye. Looking back on every day in the past, as a canteen worker, I deeply feel the great responsibility. In order to do a better job in the future, the work situation in the past year is summarized as follows:

1. Management of raw materials:

1. Check the raw materials in the canteen, not afraid of long distances, enter the market, shop around, and buy nutritious food raw materials to ensure good quality and low price, so that cadres and workers can eat well and spend less money. Metaphorically speaking, buy seasonal vegetables, freshly slaughtered pork, fresh peanut oil and so on.

2. Manage the raw materials in the canteen. Try to buy raw materials that are not easy to store every day, and plan to buy raw materials that are easy to store according to the consumption situation in previous years. Ensure that raw materials do not rot, deteriorate and waste, so as to save canteen expenses. At the same time, establish an account for the raw materials in the canteen, so that the account is consistent with the material.

3. Make meals according to the number of diners every day, and try not to leave leftovers or less leftovers.

Second, service attitude:

We have done a lot of work in changing service attitude and improving service quality. We always adhere to the people-oriented service concept and adopt various service methods to provide convenience for cadres and workers as much as possible.

Third, the types of meals:

We prepare delicious meals suitable for the season for cadres and workers according to the seasons and festivals, such as making jiaozi, making steamed buns, stewing cabbage, stewing potatoes and stir-frying vegetables, so as to meet the requirements of cadres and workers as much as possible.

IV. Hygiene:

We take a positive and responsible attitude and do a good job in food safety and hygiene. Life service is complicated, and the most fundamental job requirement is food safety. Therefore, we conscientiously implement the Food Hygiene Law, take the strengthening of food hygiene management and comprehensive service management according to law as the top priority, put it on the important management agenda, and make sure that the responsibility lies with people, pay close attention to the facts and achieve results. Do a good job in "one wash, two flushes and three disinfections" of food hygiene and tableware, do not buy food without quarantine certificate and food hygiene license, and clean the kitchen once a week to prevent mosquitoes, flies, mice and other pests. Summary of canteen hygiene work II

This year, according to the spirit of the document of the Education Bureau of Canada District on the hygiene work of school canteens, in order to fully implement the requirements of the Notice of the State Food and Drug Administration and the Ministry of Education on the in-depth special rectification of food safety in school canteens. Strengthen organization and leadership, take effective measures to do a good job in food safety in school canteens. Under the guidance of superior leaders and the direct arrangement of school leaders, according to the requirements of documents and the actual situation of our school, we will comprehensively carry out the special rectification of food safety in our school canteen. Do a good job mainly from the following aspects.

1. establish a responsibility system for food safety in school canteens with the principal as the first responsible person. The principal and the canteen manager signed a letter of responsibility for food safety. A sound school food safety management organization. Managers and employees have a clear division of labor, and the responsibility lies with people. The school conducts a comprehensive and safe inspection of the school canteen regularly or irregularly.

2. operate the catering service license in strict accordance with the provisions of the management method of catering service license and carry out the work in strict accordance with the provisions of the management method of catering service license.

third, formulate and strictly implement the food safety management system. Clean the working environment twice a day and insist on keeping the working environment of the canteen clean and hygienic. Strict implementation of the "four precautions" in the canteen has protective measures to eliminate rats, cockroaches, flies and other harmful insects and breeding conditions. Four ventilation fans and a range hood are installed.

4. Establish health management files for employees, conduct regular health check-ups and obtain health certificates, so that employees can take up their posts with valid medical certificates. According to the regulations, employees in canteens report diseases that hinder food safety in time, and canteen managers adjust their posts in time.

5. Actively carry out food safety knowledge and skills training. Xia Ku, a manager, participated in the training of food safety officers in the whole region and obtained the certificate. Conduct regular food safety knowledge education and food safety skills training for employees in canteens, and establish training files for employees.

VI. Implement the system of obtaining certificates and tickets. Promote food and raw materials in strict accordance with the requirements of the higher authorities. Strictly control the purchase channels. The vegetable raw materials shall be tested for pesticide residues, and can only be used after passing the test. Ask for its hygiene license and product quality inspection in time. Establish and improve the purchase ledger of food and raw materials. Establish a strict inspection and acceptance system for incoming goods, and promote food and raw materials, food additives and food-related products in school canteens. After the incoming goods are accepted, the inspectors should sign and be responsible, and pay attention to the shelf life of the products. Raw materials and food storage must be used within the shelf life, and expired food and raw materials should be strictly prevented. The storage of food and raw materials shall be classified in strict accordance with the management requirements.

VII. Cleaning and disinfection. The canteen is equipped with effective washing and disinfection facilities and tableware racks. Disinfectors can master the basic disinfection knowledge of disinfectant and high temperature disinfection, and the disinfection effect of tableware and cookers can meet the specified requirements.

VIII. Strengthen the management of food processing and production. It is forbidden to store toxic and harmful substances and personal articles in the food processing and production environment. Storage of raw materials, semi-finished products and finished products. Keep clean. Pay attention to the shelf life when purchasing raw materials and food, buy less and buy frequently in a planned way, and put an end to the use of perishable foods and raw materials that affect food safety. During the processing and cleaning of food raw materials, the operation shall be strictly in accordance with the requirements of the operating rules, and the raw and cooked foods shall be processed and stored separately, so as to strictly prevent the cross-contamination of unprocessed and processed foods and raw materials and the cross-contamination of raw and cooked foods. Bean food is cooked thoroughly to ensure that the food has no toxic side effects. The food stored in the refrigerator and freezer has been stored for more than 2 hours and must be heated before eating.

IX. Management of food samples. And purchase a sufficient number of fresh-keeping boxes for storing food samples to ensure that the refrigerator is powered on for 24 hours and operates normally. Food samples should be managed and cleaned by a special person, and the storage time of the samples should be more than 48 hours.

X. required food raw materials and food additives. Such as: soy sauce, vinegar, monosodium glutamate, salt, pepper and so on. Do special store procurement. There are special personnel in charge, special counters for storage and special tools. And set up a special ledger.

under the guidance of the higher authorities, since the new semester. Be strict and work hard. So that the food safety management in our canteen is on the right track, and the food safety work has stepped onto a new level. The safety awareness of managers and canteen employees has been further improved, safety measures have been further strengthened, and remarkable achievements have been made in food safety work. ;