template for summary of catering work
Part I: summary of students' catering work in experimental middle schools
Our school has cooperated with Fumiao Catering Co., Ltd. for more than a year. During this period, the students' meals were very good, and no poisoning or hygiene incidents occurred. It can make students eat healthily, safely and nutritionally. Food safety is related to the health of every student. It is related to the happiness of every family. It is related to the stability of the school and society. School leaders attach great importance to students' dining. Directly guide the work and formulate a set of effective management methods to make the catering work of students in our school practical and good. The summary is as follows:
1. Investigation before meals:
1. Before meals, Fumiao handed over copies of business license, tax registration certificate and hygiene license (Grade A) to our school for reference
2. After submitting relevant materials, our school organized personnel to conduct on-site inspection in Fumiao, and the specific requirements were based on the unified inspection standards of the municipal epidemic prevention station.
Second, the supply standard for group meals
Each meal contains about 151g of staple food, about 111g of meat
about 211g of vegetables, about 211g of soup/porridge
Meals for senior students are provided in sufficient quantity
The number of meals for teachers is increased appropriately according to the above standards.
3. The catering company provides 6 samples free of charge (3 samples each for Han people and Hui people). Our school has a special sample room. Special refrigerator. Keep samples for 48 hours every day. It is well documented to ensure the safety of students' meals and to distinguish responsibilities.
fourth, the catering company should provide the number of meals prepared for each meal. To prevent the number of students dining in our school from temporarily increasing or decreasing. No more than 3 copies per day.
5. After the catering is delivered to our school, the staff of the catering unit will wear gloves, masks and work clothes to distribute the lunch box disinfection wipes to the incubator in class. Put it in front of the classroom. After the lunch bell rings, students wipe their hands with wet wipes before eating. After eating, the leader of each group will put the lunch box and paper towels back into the incubator. Recovered by the staff of the food delivery unit. From the distribution of lunch boxes to the collection of used lunch boxes, the staff of the catering unit are responsible. Teachers are responsible for maintaining the discipline of students.
VI. The school has a teacher who is in charge of students' meals, counting the number of people eating and recording the names of meals
. Communicate with the food delivery unit for feedback, and intervene and inspect the food delivery unit irregularly.
Food safety is no small matter. Our school has summed up some experiences in food preparation. In the future work, we will continue to work hard and strive to do better.
xx Experimental Middle School, xx, xx, XX
Chapter II: Summary of Nutritional Meal Work
In order to conscientiously implement the "Implementation Plan for Implementing Nutrition Improvement Plan for Rural Compulsory Education Students" and the spirit of the central, provincial and municipal meetings on nutrition improvement plan for rural compulsory education students, as well as the spirit of the working meeting of Tiandong County Education Bureau, our school attaches great importance to improving the nutritional meal situation of students. To improve students' nutritional level, the report on the implementation of nutritious meals in our school is as follows:
1. Strengthening organizational leadership
A school team member with the school principal as the team leader, the deputy director of general affairs as the deputy team leader, other administrative leaders of the school and class teachers as members, and an office under the leading group, which is run by the General Affairs Office, has worked out a feasible plan, carefully prepared and arranged the implementation of nutritious meals, laying a solid foundation for the improvement of students' nutritious meals.
II. Specific implementation
(1) The number of students in compulsory education in our school is 586, and there are 7 workers in the canteen. During working hours, the wages of workers are 811 yuan every month. At the same time, a Temporary Employment Agreement for Canteen Staff of Pingma Huangpu Hope Middle School was signed with every worker. The nutritious meals of the students were provided for breakfast in the morning, and the food raw materials were ensured to be fresh and clean in strict accordance with the relevant food safety and hygiene standards and requirements, so as to achieve reasonable collocation, balanced nutrition and guaranteed nutritional quality.
(2) The school uses kitchen utensils, knives and cookers in a unified way, and improves the infrastructure based on the principle of "frugality, safety, hygiene and practicality". However, the operating room of the canteen is too narrow, and there is no dining room for students to eat. Whether it is sunny or rainy, whether it is hot or cold, students can only stand or squat to eat.
(3) The school canteen has established a sound food safety management system, established a series of management systems and signed a series of agreements, standardized the management of food procurement, storage, processing, sample retention, distribution and other links, implemented food safety measures, assigned special personnel to take charge every day, and took turns to supervise food safety, especially the sample retention link. Our school kept it in a special facility for more than 48 hours in strict accordance with the regulations, and the person in charge of the school accompanied the meal.
(4) Strict food procurement system. All purchased food must be signed and accepted, and the system of claiming certificates and tickets must be adhered to. The rice and oil of the distribution company must meet the quality required by the county bureau, and the purchased meat, eggs and vegetables must be fresh and reasonable in price. The procurement plan must be implemented according to the season and actual situation.
(5) Strictly implement the fund management system "Student Nutrition Meal Project Fund Management System", the funds for nutrition improvement are earmarked, the purchased food must be signed effectively, a standardized import and export ledger is established, and the catering recipes, the quantity and price of food and the use of funds are announced at any time.
(6) establish and improve the emergency handling of canteen safety accidents, formulate the implementation plan and emergency plan, sign the safety responsibility certificate at different levels, and the school signs the "school canteen food safety commitment".
(7) Due to the independent management of the canteen, the living standards of students have been greatly improved, and the quality of life of the canteen has also been greatly improved.
Third, the main difficulties and problems
1. The hardware facilities of the canteen still can't keep up with the requirements of the superiors.
2. There is no dining room for students, and the dining environment for teachers and students is very bad, which greatly increases the difficulty of school management.
IV. Rectification measures
1. The school should adjust measures to local conditions and replace some old equipment in the canteen, such as energy-saving stoves, vegetable cutters and refrigerators, so as to make the operation as mechanized as possible and reduce the labor of workers;
2. Strengthen supervision, management and publicity, so that all teachers and students can participate, so that teachers and students can understand the specific difficulties of the canteen at present, and consciously observe and maintain the discipline and order of the canteen.
The above is the implementation of nutritious breakfast in our school. There are some successes and some problems in the operation of nutritious meals on campus. We will carry forward the successful experience and rectify the existing problems, so that the nutritious meals in our school can step into the track of healthy and harmonious development.
21xx.xx.xx
Chapter III: Summary of Restaurant Work
In the restaurant work in 21xx, our company strictly implemented the Food Hygiene Law, strengthened the food hygiene management, and constantly improved the management rules and regulations in practice, making our restaurant management scientific, standardized and institutionalized.
1. Leaders attach importance to it, and realize it in place
1. Establish a leading group and organize a strong leading group to manage the restaurant scientifically, focusing on the standardized management of the restaurant and food hygiene and safety, so as to achieve a targeted plan, focus and measures, and implement responsibilities at all levels.
2. The restaurant is the most important work. Food is the most important thing for the people, health first, people-oriented and health first, which are the top priorities of our restaurant management. Our company is a halal catering and logistics service management company with great competitive strength and development potential, which integrates professional catering management, nutrition catering, fast food distribution, vegetable, grain and oil distribution, and provides high-end canteen contracting and logistics management services for government agencies, schools, factories, mines, hospitals and industrial parks. At present, the company has established a long-term good cooperative relationship with many enterprises, and has always maintained a safe operation with zero accidents and qualified certification by the health and epidemic prevention department. It has provided good catering services for employees of enterprises and government agencies in a safe, nutritious and healthy manner, laying a foundation for the development of enterprises and the stability of the workforce, and has been deeply trusted and affirmed by the partners. We attach great importance to the management of food hygiene in restaurants, firmly establish the ideas of safety first, hygiene first, health first and quality first, implement all-round management and strong supervision, and provide first-class service for diners. We have been exploring in restaurant management, establishing a scientific and standardized management mechanism, and won social recognition.
2. Establish and improve the management system, strengthen the management of meals
1. Improve the rules and regulations. Sound rules and regulations are the basis of scientific management, and the restaurant management strictly implements the Food Hygiene Law of the People's Republic of China. On this basis, the company has formulated the Food Hygiene and Safety Management System and the Food Poisoning and Epidemic Reporting Emergency Handling System, established and improved the post responsibilities and post management system, further clarified the post responsibilities and food hygiene operation procedures, and made detailed provisions on environmental hygiene, food hygiene and personal hygiene, so as to achieve the following goals. Since its establishment, the company has always taken management innovation as the goal, implemented standardized and refined management based on service quality, and formed an advanced management mode combining modern catering management with logistics service.
2. Strengthen process management. Purchasing, warehousing, processing and selling are the main processes of restaurant operation, and management must be strengthened. In this process, we pay attention to the "three customs": the first customs is to purchase goods well. The main raw materials and auxiliary materials in our restaurant are purchased by fixed-point and contract system. The contract has clear quality requirements, with a copy of the supplier's ID card, detailed home address and contact information. The chef is responsible for the inspection every day, taking a look at (production date, certificate of approval, quality inspection report, packaging, deterioration, germination, and whether) The incoming goods must be checked and accepted by the restaurant, and the incoming goods should be registered. Established a shopping claim card and report materials. Second, the processing is strictly in accordance with the operating rules. Vegetables should be soaked in water for more than half an hour every day to remove pesticide or vegetable worms. Oil is not reused during processing, and irrelevant personnel in the processing and storage places are not allowed to enter or leave. In addition to keeping samples, a restaurant worker eats in advance for each meal, recording the feedback after eating, and making the tasting a process. Third, the food is divided into meals, and the food is divided into meals in strict accordance with the requirements of food hygiene and safety. First, the food is prevented from becoming sour, rotting, deteriorating and polluting. Once found, it will be severely punished immediately. Second, to prevent others from poisoning, in food hygiene management, restaurant managers effectively supervise all links, and prohibit non-operating personnel from entering the restaurant, thus refusing the occurrence of poisoning incidents in time and space. To prevent the spread of diseases, adhere to the special operation of tableware for each meal, use drugs for disinfection, and do a good job in cleaning tableware to prevent cross-contamination. Do a good job of killing flies, mosquitoes, cockroaches and rats regularly, cut off the source of infection and ensure the health of diners.
3. Establish a supervision mechanism. In order to strengthen the supervision of food hygiene in restaurants, a management organization and a restaurant management leading group were set up to be responsible for the daily management of restaurants, such as inspection, supervision, tasting, sample retention, filling in forms and restaurant files. The management leading group conducts spot checks on the working conditions of the restaurant from time to time, conducts appraisal, solves problems in time when found, and invites the epidemic prevention department to inspect and guide the restaurant from time to time. The management department, customers and employees have been formed, which has played a positive role in all-round supervision of restaurant management.
Third, improve the quality of employees and establish a sense of service.
Strengthen training to improve the quality of employees. Before taking up their posts, employees must undergo pre-job training, learn relevant laws, regulations and rules and regulations of restaurants, improve their legal awareness and food hygiene and safety awareness, and insist on holding a meeting of restaurant managers every week. Restaurant employees must study independently for more than three hours every month. Personal health examination for new employees, those who have not passed the physical examination, those who are unqualified and those who do not wear work clothes are not allowed to work, and personal files are established. Through pre-job training and intensive study, the quality of employees has been improved, service awareness has been deepened, service level and quality have been improved, the needs of enterprises have been met, and a strong logistical guarantee has been provided for the development of enterprises.
fourth, strengthen hardware construction to prevent accidents. The restaurant has been reformed and rebuilt to varying degrees, and some hardware equipment and utensils have been added to achieve reasonable layout, ventilation and lighting, and good steam and oil smoke emission. A leading group for production safety was set up, and a "three-prevention" plan was formulated. Emergency lights were installed in the safe passage, and fire-fighting equipment was kept by special personnel. Every day, the administrator made a fire inspection, and when entering the restaurant, there was a prompt that "the restaurant is important and no one is allowed to enter". There is a warning in the operation room that "pay attention to safety and operate carefully". In addition to purchasing and disinfection, the key and difficult tasks of hygiene are physical examination of cooks, separation of raw and cooked food, no four pests, cleaning three meals, and "five specialties" of cold meat. In view of these tasks, we attach great importance to them ideologically and go all out to take measures one by one to eliminate all kinds of safety hazards in production and ensure the safety of operation and food hygiene. Adhere to quality service and constantly expand the service concept. The catering department should be people-oriented and create a comfortable dining environment.
5. Paying attention to details and persisting in diet is a problem worthy of the whole people's attention. Every link of tableware disinfection, food sample retention, health certificate management, procurement and food acceptance in our restaurant is strictly controlled to prevent accidents. Strictly prevent the occurrence of food poisoning incidents and ensure the health of every dining staff. During this period, there were no intestinal diseases and food poisoning accidents among the staff and workers who ate in our restaurant. Combining with the actual situation of restaurants, we try our best to provide consumers with a comfortable and assured consumption environment. Restaurants are naturally inseparable from food, which is an indispensable part of everyone's life. If we leave what we eat, it is impossible to survive, so it is very important as a unit restaurant. As a manager, we should think more about the diet of employees and ensure the physical and mental health of each colleague. Because leaders at all levels attach great importance to the restaurant work and make unremitting efforts, they have laid a good foundation for the hardware construction and software management of the catering work, enhanced the safety and health awareness and sense of responsibility of all cooks, and formed good and standardized hygiene habits, which has made great progress and certain achievements in the overall catering work in our restaurant. We will "go further", create conditions, pay close attention to standardization, standardization, institutionalization and orderly management, and actively adapt to the requirements of social development.
article 4: the latest personal annual summary of the nutrition caterer
in a blink of an eye, the year will pass away in a hurry. Looking back on the past year, in the post of nutrition caterer in XX (the unit where the post of nutrition caterer was changed), I always adhered to the attitude of "being on the job for one minute and doing my duty for 61 seconds" and tried to do a good job in the post of nutrition caterer, and I always strictly demanded myself and corrected my work position and attitude. With the care of leaders at all levels and the support and help of colleagues, I worked as a nutrition caterer.