summary of canteen staff training
as the saying goes: Food is the most important thing for the people, and safety is the first thing to eat? . Especially the problem of school canteens, at this time, it is necessary for relevant personnel to carry out training activities for canteen staff, so as to ensure the food safety of canteens. The following is a summary of canteen staff training compiled by me for everyone, and everyone is welcome to read.
On the afternoon of September 11, it was held in the communication room on the second floor of the teaching building? Food safety management and operation norms in school canteens? Thematic meeting. Organize all employees and managers in the canteen to watch the teaching film "School Food Safety Management and Operation Standards".
This teaching film system tells the requirements and knowledge of laws and regulations on the hygiene requirements that canteen employees should have, the operation specifications of important links in food processing, and the basic measures that should be taken after food poisoning. Participants made notes while watching, and made comments on? Food safety in canteen? With? Operating specifications? The relevant knowledge in this field has been hotly discussed and an understanding has been reached. Everyone agrees that we should be more responsible in our daily work and strengthen inspection to ensure that every processing link is safe and reliable.
According to the school's food safety management and operation norms, the measures taken by our school are as follows:
First, all the staff in the canteen should not be careless about the specific details, and everyone should unite and work together to strictly control the' quality' of food.
Second, if the sanitary conditions are unqualified, they should be rectified immediately without delay; if they are uncertain, they should be consulted before operation, and food safety problems must not be caused by personal carelessness.
third, as a kitchen manager, we should further strengthen the food management, sum up more, reflect more, and be specific? Three levels? . The first is procurement. In the procurement of bulk food such as flour and edible oil, it is strictly in accordance with the provisions of the higher authorities and adheres to the product procurement system. For vegetable agricultural and sideline products, fixed-point procurement is also implemented. Insist on preventing problematic food from entering the canteen from the source. The second is food storage. Check and accept the raw materials and store them as required. The third is production and processing. Grasp the links and processes in production and processing, do not process vegetables, meat, fish, eggs, poultry and other semi-finished products that have deteriorated or smelled, and do not use raw materials that do not meet the hygiene standards; Food storage practice? Four isolation? Disinfection of tableware? Five passes? There is a person who is responsible for keeping records and implementing the food sample retention system. Special person? Management, eliminate all security risks.
In a word, the school canteen work is a comprehensive and long-term work, with emphasis on implementation, careful grasping and persistence. In the future work, our school will continue to persevere, always pay close attention to strict management, make every effort to build a healthy, safe, efficient and high-quality catering service system, and make due contributions to the stability and development of the school. ;