Time is running out and another year is almost over. Are you ready to conduct this year's school cafeteria administrator annual summary and new year's plan? A year is a stepping stone and all the more reason to summarize ourselves thoroughly. How on earth can you write an excellent school cafeteria administrator year-end personal summary? The following is my carefully organized "2022 school cafeteria administrator year-end summary report", but I hope to bring help to your study and work.

2022 school cafeteria administrator year-end summary report Part 1

A busy semester passed, as the top priority in the logistics work, the cafeteria is naturally indispensable. As the cafeteria is naturally inseparable from the diet, food is an indispensable part of each person, if we leave the food is impossible to survive, so as a unit of the cafeteria which is also very important. As a *** should be more for the workers' diet, to ensure that the physical and mental health of each teacher and student to consider, now on this period of time the cafeteria work is summarized as follows:

First, licensed to eliminate hidden dangers

As a collective cafeteria, the strict implementation of food hygiene and safety is a major event related to the health of each teacher and student. First of all, each cafeteria staff every year to carry out a physical examination before starting work, the physical examination of the unqualified will not be on duty. Secondly, from time to time to staff ideological education, implement the requirements of the Food Sanitation Law and so on. Through, improve the staff in the work of service quality and awareness. Effectively do a good job of our school canteen food hygiene, tableware, "a wash, two rinse, three disinfection", the workbench to do with the use of clear, weekly cleaning of the kitchen a big. If found that the work is not in place immediately pointed out, ordered to correct in a timely manner in place. All staff can do their jobs seriously, clear responsibilities, each in his own way, obey the allocation, on call, to ensure the normal operation of the cafeteria work.

Second, strengthen the software management

The beginning of the semester, the canteen **** and the staff together to learn the "Chinese People's **** and the State Food Hygiene Law", to improve the ideological awareness of each staff member. This semester, has developed ten rules and regulations (such as the system of evidence) and on the wall, especially improve the food poisoning reporting flow chart (on the wall) and food poisoning prevention and control plan, from the system to protect the safety of the school cafeteria and norms. Regularly on a regular basis to the cafeteria staff to carry out laws and regulations, the standard of work training, to achieve the laws and regulations as a guideline, to do a good job in the school's collective cafeteria. On this basis and specialized food hygiene supervisor, warehouse custodian and full-time buyers, and strict control of a variety of staple materials, so as to fundamentally eliminate food safety hazards.

The school attaches great importance to the internal management of the cafeteria, scientific, standardized, institutionalized and strict management efforts. Strive to do a solid basic management work, do a comprehensive, to do when there are norms, everything is standardized. Food hygiene work, tightly focused on the "three prevention" as the focus (anti-poisoning, anti-poisoning, anti-virus), procurement work, strictly put the "five passes" that is: strict channels of purchase, the goods into the warehouse acceptance pass, the standardization of operating procedures pass, dietary hygiene and safety pass, the food Storage of foodstuffs. In the acceptance of unqualified food in the firm boycott and return, do not accept not into the quality of unqualified items. At the same time, all staff participation, full supervision, responsibility to a person, check in place, documented. Ensure the quality of incoming goods, all unsafe factors are blocked out.

Strengthen the training, strengthen the inspection, cultivate good hygiene awareness and habits of cooking staff. At the same time, strengthen the technology and skills of cooking staff. Seriously do a good job of all accounts and related materials, so that the material is not missing door broken items, informative and reliable content; against the "Food Sanitation Law" and "collective dining regulations," article by article check, pick up the pieces and make up for the omissions, and strive to do a fine job and do a solid and foolproof.

Third, standardize the operation, implementation in place

This semester, the school developed and improved the management system, such as various types of personnel job responsibility, service personnel code of conduct, respectively, on the canteen food hygiene, environmental hygiene, personal hygiene, cooks, raw material purchases, acceptance, storage, processing, selling, tableware disinfection put forward clear requirements to achieve a clear responsibility, management system, complete, interlocking. Complete, interlocking, layer by layer, reasonable process, standardized operation. Adhere to the separation of raw and cooked food, strict sterilization and cleaning of tableware. Strictly control the purchase, acceptance, storage, storage and storage of raw materials; resolutely refuse to accept raw materials that do not meet the requirements. Strict institutionalized management of hygiene, clear division of labor, clear responsibility. In the daily management of employees, we system plus emotion, with their own actions to manage, with guidance to manage, in the continuous teaching, employees can be from the assigned work to self-assigned work change.

Fourth, increase the investment in hardware

We feel y in the management of the cafeteria, the current cafeteria hardware facilities, equipment, and the development of the situation has been incompatible with the requirements of the school in the summer of this year on the roof of the dining room was repaired to improve the dining environment for teachers and students. Also vacated the original sports room and installed air-conditioning as a teacher's dining room, improving the dining environment for teachers; due to the tense source of firewood in October this year and invested 12,000 yuan to add four liquefied petroleum gas stove and three 50kg liquefied petroleum gas cylinders, not only reduces the intensity of the labor of the cafeteria staff, but also saves the cafeteria's fuel expenditures.

Fifth, the implementation of fixed-point procurement system to eliminate security risks.

The cafeteria's safety work is mainly in the procurement of food, processing, storage, cleaning and disinfection of tableware, the cafeteria staff itself and several other major links. Schools to further improve the understanding of the canteen raw materials for centralized purchasing, institutional measures, standardized procedures, oil and seasonings, rice fixed-point procurement, usually meat, etc. adhere to the quality first, the price of the second principle, provided by the fully qualified. And adhere to the system of evidence, request for food hygiene inspection certificate, laboratory test, business license and related licenses, by the person acceptance, effectively grasp the purchase and acceptance of goods off. Food processing, storage and tableware cleaning and disinfection, etc. implemented to the post, the division of labor to the person, clear responsibilities, timely records, the sub-principal, the director of irregular inspections. At the same time to strengthen the ideological education of the cafeteria staff, strengthen the study of political theory, set up for the education service, for teachers and students to serve the ideology, and effectively care about the life of the cafeteria staff, to solve their difficulties, so that they are dedicated to the work of the cafeteria, no selfish thoughts. Cafeteria staff and related management personnel, a health check every school year, a monthly safety meeting and daily health inspections, at any time to accept the temporary inspection of the knowledge necessary to train and maintain good personal hygiene, wearing uniform uniform uniforms, work hats. Due to the school leaders at all levels of the canteen work attaches great importance to the work of the canteen and always pay close attention to, to my school dietary work hardware construction and software management has laid a good foundation to enhance the safety and health consciousness of all personnel and sense of responsibility, the formation of good standardized hygiene habits, so that my school canteen dietary work in general has made great strides in the development of the and a certain to ensure that the stability and development of the school. Cafeteria has never had any safety accidents, cafeteria work is also normal by the higher leadership and the health department's praise, to keep the xx city catering industry "**** demonstration unit" this piece of plate.

Six, there are problems

With the people's standard of living improved, to our only child has developed a bad habit of pampering, mainly in:

1, picky eaters, partiality, leading to the phenomenon of pouring rice, pouring vegetables serious;

2, the children's ability to live independently is poor, and sometimes there will be a phenomenon of not eating enough to eat well, which caused the parents of the parents do not feel at ease.

2.

On the other hand, the cafeteria staff due to the lack of psychological research, often can not think of what students think, the correct treatment of each student, which brings certain difficulties to the management of the cafeteria. However, any work has its favorable side, also has its problem side, but we only need to look at it in two ways, the difficulties will also become handy. Therefore, I firmly believe that in the school leadership care and supervision, in all the cafeteria staff *** with the efforts of our school cafeteria will be run more and more prosperous.

2022 school cafeteria administrator year-end summary report 2

A busy semester passed, as the top priority in the logistics work, the cafeteria is naturally indispensable. As a canteen is naturally inseparable from the diet, food is an indispensable part of everyone's life, as a canteen managers should be more for the sake of the staff and students' diet, to ensure that the physical and mental health of each teacher and student to consider, is now on this period of time of the work of the canteen to make the following summary:

First, licensed to work, to eliminate potential safety hazards

As a collective canteen, the strict implementation of food hygiene and safety is a matter of every teacher and student. Safety is related to every teacher and student health matters. First of all, each cafeteria staff every year to carry out a physical examination before starting work, the physical examination of the unqualified will not be on duty. Secondly, from time to time, the staff of the ideological education, the implementation of the requirements of the Food Sanitation Law and so on. Through learning, improve the quality of service and awareness of the staff in the work. Effectively do our school canteen food hygiene, tableware, "a wash, two rinse, three disinfection", the workbench to do with the use of clean, weekly cleaning of the kitchen a big. If found that the work is not in place immediately pointed out, ordered to correct in a timely manner in place. All staff can seriously do their jobs, clear responsibilities, each in its own way, obey the allocation, on call, to ensure the normal operation of the cafeteria work.

Second, strengthen the software management

The beginning of the semester, cafeteria managers and staff together to study the "Chinese People's **** and State Food Hygiene Law", to improve the ideological awareness of each staff member. This semester, has developed ten rules and regulations and on the wall, especially improve the food poisoning reporting flow chart (on the wall) and food poisoning prevention and control plan, from the system to protect the school cafeteria safety and standardization. Regularly on a regular basis to the cafeteria staff to carry out laws and regulations, the standard of work training, to achieve the laws and regulations as a guideline, to do a good job in the school's collective cafeteria. On this basis and specialized food hygiene supervisor, warehouse custodian and full-time buyers, and strict control of a variety of staple materials, so as to fundamentally eliminate food safety hazards.

The school attaches great importance to the internal management of the cafeteria, scientific, standardized, institutionalized and strict management efforts. Strive to do a solid basic management work, do a comprehensive, to do when there are norms, everything is standardized. Food hygiene work closely around the "three prevention" as the focus (anti-poisoning, anti-poisoning, anti-virus), procurement work strictly "five passes" that is: strict purchase channels, items into the warehouse acceptance pass, the standardization of operating procedures pass, dietary hygiene and safety pass, the food store Storage. In the acceptance of unqualified food in the firm resistance and return, do not accept not into the quality of unqualified items. At the same time, all staff participation, full supervision, responsibility to a person, check in place, documented in detail. Ensure the quality of goods, all unsafe factors are blocked outside the campus.

Strengthen the training, strengthen the inspection, cultivate good hygiene awareness and habits of cooking staff. At the same time, strengthen the technology and skills of cooking staff. Seriously do a good job of all accounts and related materials, materials, content, detailed and reliable; against the "Food Sanitation Law" and "collective dining regulations" check one by one, picking up the pieces, and strive to do a fine job and foolproof.

Third, standardize the operation, implementation in place

This semester, the school developed and improved the management system, such as various types of personnel job responsibility, service personnel code of conduct, respectively, on the canteen food hygiene, environmental hygiene, personal hygiene, cooks, raw material purchases, acceptance, storage, processing, tableware disinfection put forward clear requirements to achieve a clear responsibility, complete management system, the chain of command, the management system, the management system, the management system, the management system, the management system, the management system, the management system, the management system, the management system, the management system, and the management system. It has clear responsibilities, complete management system, interlocking, layer by layer control, reasonable process and standardized operation. Adhere to the separation of raw and cooked food, strict disinfection and cleaning of tableware. Strictly control the purchase, acceptance, storage, storage and storage of raw materials; resolutely refuse to accept raw materials that do not meet the requirements. Strict institutionalized management of hygiene, clear division of labor, clear responsibility. In the daily management of employees, we system plus emotion, with their own actions to manage, with guidance to manage, in the continuous teaching, employees can be from the assigned work to self-assigned work change.

Fourth, increase hardware investment

Due to financial constraints in September this year, and invested nearly 5,000 yuan to install a steamer with electricity equipment, which reduces the labor intensity of the cafeteria staff, but also saves the cafeteria's fuel expenditures.

V. Improvement measures

We feel y in the management of the cafeteria, the current cafeteria hardware facilities, equipment, and the development of the situation has been incompatible with the requirements of the school in the future should be the roof of the dining room maintenance, increase some of the necessary hardware equipment (such as: freezers, fresh cupboards, sample cabinets, hoods, hot water heaters, etc.) to improve the environment of the students and teachers dining.

2022 school cafeteria administrator year-end summary report 3

Time flies the new year is coming, means that I took over the vocational school cafeteria administrator of this work also has a year of time. Vocational school school cafeteria, as a collective school cafeteria it undertakes the xx company and other units where the staff of the dining task, as well as staff training courses meals, the company's small and medium-sized meeting meals, company activities meals. From taking over this job in the unit since the leadership of the ` care and support in the school cafeteria staff's efforts, I have been the pursuit of high-quality dining services; quality dining environment, the pursuit of letting each employee eat comfortably; eat at ease; eat satisfied with the goal of the results have been obvious. A year's time has passed, a new beginning of new challenges are coming. In order to xx year's staff dining task completed more perfect, I summarized the results of the work of the XX year and shortcomings.

XX year work results:

(1) and the head office of the school canteen after the handover of the reorganization of the current vocational school school canteen, to overcome the transfer of staff just take over the new work when the division of labor is not clear, the individual work of the confusion, the staff dining satisfaction decline in the problem.

(2) for the staff to put forward dining service shortcomings, dining food problems, in the school cafeteria within the regular regular meetings announced to the responsibility of the refinement of the person.

(3) In accordance with the instructions of the leadership of all employees to food safety regulations, laws and industry guidelines for knowledge learning and training.

(4) tightly grasp the school cafeteria purchasing channels, strict requirements for the procurement of goods have the relevant departments of food hygiene license inspection and quarantine certificate.

(5) workers use tableware to do after meals disinfection, processing room; vegetable case; fried vegetables room; noodles case room designated health to people, regular regular school cafeteria cleaning all employees to participate.

(6) around the "cost reduction, quality assurance" principle, under the premise that we eat good food satisfaction, saving incidental expenses. Leadership of all school cafeteria workers to develop a good habit of invitations to save, to carry out water and electricity saving contest.

(7) the successful completion of the company's reception tasks, including: property branch staff representatives will be; construction and safety branch staff representatives will be; singing red songs in praise of the party singing contest; harmony cup cooking contest; size of the staff training courses nearly () times.

(8) to mobilize the passion of all school cafeteria staff, in the task of heavy dining training courses ordinary no holiday period to complete the task of hospitality and training courses recognized by the staff.

(9) for the winter after the school canteen dishes varied varieties not monotonous repetition, autumn vegetable reserves during the organization of staff pickles all kinds of pickles and reserves: white carrots cabbage potatoes carrots and so on.

(10) in the school cafeteria to carry out the construction of the spirit of ownership, so that the staff unity and mutual assistance in the completion of their individual work under the premise of also be able to help colleagues. Improved work efficiency, enhance mutual understanding and mutual assistance of the work atmosphere.

Of course, my personal management deficiencies are still a lot of places such as:

The problem of outsiders entering the operating room, I have been in the front and rear of the operating room door posted on the "no one is allowed to enter the" sign, but it is still difficult to prohibit.

Employees in the long-term work without holidays, the reception of the company's training courses during the task of motivation is not high at that time did not promptly adjust the work of the staff time difference.

A year's work in a tense and busy atmosphere is about to draw to a close, my personal shortcomings in the management also need to be improved as soon as possible under the guidance of the leadership. I will also actively learn the relevant catering industry management knowledge, so that each employee of the school canteen can use their personal good skills, so that the school canteen staff realize the importance of the love in the post faster and better to improve the level of service to improve the recognition of the dishes.

2022 school cafeteria administrator year-end summary report 4

In the school cafeteria work, under the correct leadership and supervision of the school leadership, I firmly establish the "service" purpose, standardize the cafeteria safety and hygiene work, to protect the living needs of teachers, students and staff as well as the health of the body to maintain a normal order of teaching, by the teachers, students and parents praise. The teachers and students and parents have been praised.

Here I summarize my work in 20xx as follows:

First of all, to establish a sense of service to teachers and students. I follow the rules in school, unity of colleagues, pragmatic, optimistic, always maintain a rigorous and serious work attitude and meticulous work style, work diligently, hard work. In the school work input, enthusiastic service, stick to their posts, the need to complete the task in a timely manner overtime can be completed well. To establish a sense of service to educate people, so that teachers and students to the cafeteria to have a sense of home, feel save, comfortable, rest assured. Secondly, to effectively do a good job in the cafeteria food hygiene and safety. School cafeteria health and safety work is a matter of life and safety of teachers and students, no matter how important this work to raise to the degree of understanding is not too much.

First, strictly buy access.

The date of purchase of raw materials, product trademarks, production date, shelf life, health certificates, business licenses, product inspection reports should be carefully registered, acceptance. Failure to meet the requirements of the firm not allowed to enter the raw materials warehouse; strictly prohibit the purchase of raw materials, semi-finished products and finished products to units and individuals without health permits; strictly prohibit the purchase of food and raw materials without manufacturers, no production date and shelf life and more than the shelf-life; cafeteria purchased meat must be qualified proof of animal quarantine. All suppliers to build a file, the goods supplied by the complete certificate, the supplier's production base for on-site inspection. The school also signed a food hygiene and safety responsibility with the supplier. Raw materials into the warehouse wall away from the ground, finished products and semi-finished products separate, raw and cooked separately, non-stereotyped food stored in clean containers, and cover and cover to prevent cross-contamination.

Secondly, strictly control the production operation.

In the process of food processing, in strict accordance with the relevant provisions, the disinfection of disinfection, the boil through the boil through. Rough processing room to do choose vegetables cut vegetables on the board. Operation room to do clean and sanitary, the restaurant to do neat and bright, all doors and windows are installed sand door, sand window. Each shift should fill in the cafeteria attendance and cafeteria operation log every day, and produce food quality inspection form. There is a learning curve in washing vegetables, what vegetables are washed first and then soaked in cold water, what vegetables are soaked in hot water, what vegetables are soaked in salt water, and what vegetables are soaked for how long, all of which require the master workers to operate in strict accordance with the protocol. Meat and vegetarian food is stored in separate cabinets, cutting boards are separated and processed with separate knives. Do not use sprouted potatoes, four seasonal beans to be boiled in water, soybean milk to be boiled, cold dishes to heat through, to avoid poisoning.

Third, the strict sale of finished products.

The food cooked for each meal is moved from the cooking room to the dining room for isolated storage, cooks must wash their hands again before selling food, disinfection, with a good mask. The cafeteria on the overnight food into the freezer, determined not to sell moldy food.

Fourth, the strict disinfection of tableware.

Tableware and put crop containers of washing, disinfection, disinfection of items first with boiling water cleaning, chemical disinfection with detergents such as jiemuijin, and then on the steamer steaming for more than 30 minutes, large items into the pot to boil for more than 30 minutes, both for physical disinfection. After into the disinfection room, disinfection cabinet, the implementation of cleaning, disinfection work in practice. In recent years, the higher authorities each time the disinfection of tableware in our school cafeteria sanitary conditions, the pass rate is at 100%.

Fifth, strictly personal hygiene of cooks.

As a cafeteria operator, adhere to the regular physical examination, with a health card on duty. Develop good personal habits, diligent haircut, diligent nail clipping, diligent washing clothes, diligent change of uniforms, to do before going to work to wash their hands, disinfection, work wear uniforms, wearing a work cap, hanging on the post; sale of meals contained masks; the work of the elimination of smoking.

In short, I work in the school cafeteria for the healthy and rapid development of my school to do their own efforts, recognized by the whole school teachers and students, parents' trust and leadership at all levels of affirmation. I will continue to work hard to innovate in the future, more acceptance of school leadership supervision and guidance, better service for teachers and students, so that the school cafeteria work to a new level.

2022 school cafeteria administrator year-end summary report article 5

Time flies really fast, in a daze has been near the end of the year, in the blink of an eye, I took over the cafeteria time and a year has passed.

Looking back at the past every day, I as a cafeteria manager, y feel the responsibility of the major, heavy work pressure. Because the quality of the work I am engaged in, it is likely to affect the physical and mental health of all employees. Therefore, in order to build on our strengths and avoid shortcomings, we can do a better job in the future, is summarized as follows:

First, as the canteen is naturally inseparable from the diet, the canteen is an indispensable part of everyone's life, if we leave the food is impossible to survive, so as a unit of the canteen which is also very important. As a cafeteria administrator should be more for the sake of the diet, to ensure that each student's physical and mental health and considerations.

Second, as a collective cafeteria, food hygiene and safety is related to the health of every student.

First of all, we require each cafeteria staff before starting work, we have to carry out a physical examination before starting work, the physical examination of those who do not qualify for work. The cafeteria is a place for students to eat, but also the most sensitive to disease, in order to make all the staff can feel comfortable to rest assured that the meal, as a cafeteria staff, I have the responsibility and obligation to do a good job in the cafeteria's health work. From time to time to staff ideological education, implement the requirements of the Food Sanitation Law and so on. Through learning, improve the staff in the work of service quality and awareness. Effectively do a good job of food hygiene in the canteen, tableware, "a wash, two rinse, three disinfection" work, workstations to do with the use of clean, weekly cleaning of the kitchen. If found that the work is not in place immediately pointed out, ordered to correct the timely in place. All staff can seriously do their jobs, clear responsibilities, each in his own way, obey the allocation, on call, to ensure the normal operation of the work of the staff.

Second, every day, I have a spare moment, I will go down to the kitchen to patrol, and the canteen staff to get in touch with the communication of the canteen work needs or shortcomings, for a detailed understanding of the work, if there is not enough, and in a timely manner to make good control. For example, the hygiene situation: due to the large number of meals, the first period of the cafeteria staff uncertainty, so that everyone is physically and mentally exhausted, sometimes not in a timely manner, thoroughly cleaned up the hygiene, the placement of items is not neat enough. In order to adjust the staff's mentality in time to change the current situation, I personally advise them, visit the kitchen in person, direct them or cooperate with them to work together. So that the ceiling, walls, stove, steam box, etc., a new look, the ground, storage, etc., spotless. Kitchen has been significantly improved, a good working environment so that all staff more comfortable, more energetic; similarly, a good dining environment, but also to the dining staff to bring pleasure.

Third, to hold the food into the goods is also very important. More than a hundred people need to go out and purchase a variety of food, such as: meat, vegetables, eggs, poultry, main and side dishes. By me and the buyer together to purchase, strictly no "quarantine certificate", "food hygiene license" food are not purchased, stored for a long time, spoiled and tasteless are rejected, to prevent the occurrence of food poisoning events, and effectively ensure that each worker's health of every employee. During this period, there were no intestinal diseases or food poisoning accidents among the people and workers who ate in our cafeteria. In terms of food hygiene, we purchase vegetables and food that cannot be stored for a long time on a daily basis, and purchase food that can be stored for a long time on a regular basis.

Fourth, a year to receive, large and small meals *** counted more than ten times. Timely, accurate, smooth completion of the meal reception work, to the leadership at all levels left a good impression. At the same time to ensure that the staff of the normal meal.

Fifth, in the arrangement of the menu:

1, first of all, most of the students' dietary habits to do a good idea of the planned development of the daily menu, because the cafeteria dining more people, can not be 100% to achieve the satisfaction of all people, but can ensure that more than 80% of the personnel satisfied.

2, students like the dishes, without increasing the cost of the premise, you can purchase a little more, the use of more expensive dishes and the general price of the dishes reasonably collocation, to do the same dishes a month at most two times. Fresh vegetables can also be guaranteed once a week.

3, the rational use of dishes for a variety of purposes, do not waste any of the dishes, such as stewed radish, radish skin and radish can be made into pickles, cabbage gangs do not like to eat, but made into a pickle students like to eat; pickles in addition to cold, but also back to the pot, but also a very good dish with rice; celery leaves can be cold and can be sautéed with carrots; the richness of the staff's dishes, but also costs will be reduced. At the same time the cost comes down.

4, in terms of cost savings: the cafeteria has always insisted that the fat and lean meat separate open. Fatty meat can be used to refine the oil fried vegetables, can also be placed in the dishes fried together. This not only saves the frying oil, but also allows employees to feel the fat meat is not greasy.

Sixth, dining, we do not stay in the students can only eat that generalized level, but in strict accordance with the requirements of the leadership, in the service attitude and the quality of the meal more efforts. Now, the student cafeteria three meals a day supply, each meal in addition to rice, steamed buns, but also increased the buns, cakes, rolls, early morning also increased the doughnuts, soybean milk, and every day to adhere to each meal for the staff to prepare small dishes, soups, porridge, and adhere to the average of January to eat dumplings once. Daily recipes and recipes, to be published, easy to accept the supervision of everyone.

Seventh, in the procurement and management of dishes:

1, strict control of the procurement of food such as pass, try not to purchase easy to mold and produce toxins in the dishes, such as: beans, mushrooms and so on.

2, scientific and rational storage of food, in the food storage place is prohibited to store toxic, harmful substances and personal life items.

Eighth, strengthen the health management, enhance the sense of worry.

Cafeteria health is the source of hidden danger, the birthplace. In health management, we adhere to the weekly meeting, so that alarm bells ringing, to enhance the workers' awareness of the danger, as far as possible to nip the danger in the bud; we ask each employee must do:

(1) pay attention to personal hygiene, diligent haircut, diligent nail clipping, diligent change of clothes, diligent bathing, do not keep long hair, moustache, meal first hand washing.

(2) inside and outside the cafeteria to implement the fixed person, fixed point, fixed time, fixed requirements. Must do daily cleaning, the daily generation of garbage and debris, daily production and cleaning at any time. Weekend cleaning.

(3) a variety of tableware, cage cloth, machinery, etc. to scrub clean, so that the wood to see the original color, iron to see the light, after use, neatly arranged, raw and cooked utensils are strictly separate, not mixed.

(4) No smoking during the meal, not allowed to face the food talk, cough, etc.. All the staff of the cafeteria can seriously do their jobs, clear responsibilities, each in their own way, obey the allocation, on call, to ensure the normal operation of the cafeteria work.

Ninth, is the standardization of equipment management, to ensure safety. The cafeteria is a key part of fire safety. Therefore, the cafeteria daily with liquefied petroleum gas, oil open fire, etc. developed relevant operating procedures and the use of methods. The equipment are set up a person in charge, and can do regular maintenance to eliminate all hidden dangers. Future work intends to:

First, we must further recognize the importance and necessity of doing a good job in the cafeteria services. In the ideological understanding to deepen and improve, and the ideological understanding into concrete action, by all means, to create good conditions, and further staff canteens, in order to facilitate the cadres and workers to eat.

Second, we must continue to strengthen the management of the cafeteria service work on grade.

Third, actively responsible for food safety and hygiene work. The management of the cafeteria management work, the most fundamental work requirements is to the majority of cadres and workers are responsible for the life and health of the safety.

Therefore, we must conscientiously implement the "Food Sanitation Law", to strengthen the management of food hygiene and the management of the life of the integrated services in accordance with the law as a top priority, included in the important management agenda, and to do the responsibility of the person, to grasp and grasp the effectiveness of the work. Under the direct care and guidance of the leadership, through the diligent efforts of all the staff of the cafeteria, cafeteria food quality, color varieties, hygiene, equipment, the normal use of the efficiency of a fundamental change.

Nevertheless, due to my limited level, there are many work to do not enough, there are still some gaps in the management of the cafeteria is not proficient enough, which also confirms my lack of management in the cafeteria, I will be in the next step in the work of the increased efforts of their own management and quality of learning, planning a good work program and so on. At the same time, our cafeteria against the health requirements, but also to further improve the construction of hardware and software, food purchases, the loss of goods to control, to ensure that workers eat inexpensive and assured food. I y feel that the management of the cafeteria is a long-term, meticulous, hard work, only serious, down-to-earth work, in order to ensure quality and quantity, foolproof.

In short, the work of the canteen is gradually stepping into the normalization, formalization, quality, canteen staff are also making efforts to gradually form a love, dedication, pragmatism, dedication and cooperation of the team, *** with the development of the project for the cause of the development of the silent dedication.