Model essay on food and beverage epidemic prevention work (5 general articles)

Time flies, and a period of work has ended. After this period of hard work, we have made more progress in our continuous growth. Let's summarize our past achievements into a work summary. So how to summarize the work and write new tricks? The following is a summary model essay (5 general articles) of food and beverage epidemic prevention work that I collected and sorted out, hoping to help everyone.

summary of food and beverage epidemic prevention work 1

According to the unified deployment of the provincial, municipal and district epidemic prevention and control headquarters, the spirit of documents such as Notice of Provincial Market Supervision Administration on Further Strengthening the Food Safety Supervision of Food and Beverage Services and Doing a Good Job in the Prevention and Control of Pneumonia Infected in novel coronavirus, Notice on Further Strengthening the Supervision of "Contactless Delivery" and "Contactless Pick-up" in Food and Beverage Services, Continue to strengthen the inspection of epidemic prevention and control measures of catering units, implement the main responsibility of operators, and do a good job in epidemic prevention and control. Now the relevant information is reported as follows:

1. Basic information of catering units in the whole region

As of April 3, 21xx, there are 2,561 catering units that have been licensed for filing, including 1,391 small and above catering units with food business licenses and 1,171 small catering units for filing. At present, there are 263 catering units selling takeaway business.

II. Measures taken after the outbreak

1. Full coverage for investigation. On October 28th, according to the requirements of the district epidemic prevention headquarters, all catering service units in the whole district were investigated in coverage mode, and the inspection requirements were fully implemented for large and medium-sized restaurants, small restaurants, enterprise canteens, pension service centers and other units in turn, and the notice (No.4) on strengthening the prevention and control of pneumonia infected in novel coronavirus was publicized and distributed, and public gatherings such as centralized banquets, dinners and social gatherings were suspended.

2. Implement responsibilities in all directions. Supervise and urge all catering units to implement the main responsibility, and strictly implement the systems of food procurement and incoming inspection, claiming certificates and tickets, and ledger records. According to the requirements of the district epidemic prevention headquarters, all small restaurants are not allowed to operate before February 9. After that, it was gradually liberalized, and all catering service units implemented "non-contact delivery" and "non-contact point to take meals" on the premise of "four in place". Since October 28th, the circular epidemic prevention and control inspection has been carried out in catering stores, with emphasis on the supervision of KFC, McDonald's, Pizza Hut, Starbucks and other units with dense traffic and wide audience.

3. Full-time supervision and inspection. All catering service units are required to take the overall situation into consideration, cooperate with the epidemic prevention and control work in the whole region, actively fulfill their social responsibilities, and do not purchase or slaughter live birds or purchase, process or sell wild animals. Arrange supervisors to be on duty 24 hours a day, and conduct regular night inspections to ensure that the inspections of catering units that have opened are not missed. At present, catering stores in the area actively cooperate with the epidemic prevention and control work, and can all implement the "four in place, two out of touch" in the epidemic prevention and control of catering services. Business catering units take the initiative to take measures such as prohibiting eating in the hall, protecting employees, disinfecting the environment, and obtaining certificates and tickets.

III. Achievements of prevention and control measures

Since the epidemic prevention and control was started, * * * has dispatched more than 2,317 law enforcement officers, including more than 611 night inspections, more than 1,511 inspections of catering units, more than 1,511 copies of various documents, 6 orders for correction and 3 interviews with merchants. All catering units that are open for business have all implemented the "four in place, two non-contact" operation. Summary of food and beverage epidemic prevention work 2

1. Operation situation

As of mid-February, the food and beverage department * * * realized sales income of X million yuan, including xx income of X million yuan; Compared with the same period of last year, it increased by X million yuan, achieving the goal of increasing the business index by more than x%.

The reception tasks of group companies and other conference teams were completed, and the major complaint rate was 1.

II. Management situation

1. Established a hotel management company according to the modern enterprise management system

In XX years, under the guidance of the reform idea of "overall planning, step-by-step implementation and bold practice" of hotels, the catering department established X Hotel Management Co., Ltd. according to the framework of modern enterprise system based on the hotel situation and local conditions. The establishment of the company has laid a solid foundation for the sustainable development of the whole library and the deepening and standardization of hotel socialization reform. The company has established a board of directors and a board of supervisors, and implemented the general manager responsibility system under the leadership of the board of directors. Specifically, the following tasks have been done:

(1), the establishment of xx Hotel Management Co., Ltd.

(2), the completion of various procedures related to the company's application for registration, the industrial and commercial administrative registration, and the formal business license.

(3) The reception tasks of group companies and other conference teams were completed, and the major complaint rate was 1.

(4), set up the company's operating organization and completed the company's staffing. Established the catering business project department, finance department and comprehensive department.

(5) The salary plan of the hotel management company was worked out and passed the examination of X .. The new incentive system and incentive policy are more market-oriented. Employees' income is linked to their work performance, labor contribution and business skills. In the new salary scheme, employees should not only care about their operating income, but also care about and master their monthly costs and profits, so that each employee can form the habit of settling accounts and be aware of it. Pay attention to key positions and types of work, so that the performance and labor of employees in each position are consistent with their income. Through the performance reform, the wage gap between new and old employees and key and ordinary positions has been widened, and the initiative, enthusiasm and creativity of employees have been mobilized to the maximum extent. Summary of food and beverage epidemic prevention work 3

Our food and beverage service company actively responded to the call of the Party and the country, implemented the requirements of XXX Middle School Epidemic Prevention and Control Work Plan, acted quickly according to the school's decision-making and deployment on epidemic prevention and control, started the emergency plan, and set up the COVID-19 Prevention and Control Working Group. All the managers and employees in the canteen took action to do a good job in the defense against the epidemic.

before the start of school, all employees in the canteen should be thoroughly investigated and a health ledger should be established, so as to accurately grasp that every employee must punch in for 14 consecutive days after returning to work to ensure their health.

1. Health management. School canteens should establish and implement the health management system for employees. Before rework, it is necessary to organize the health examination of the food safety administrators and employees in the canteen, and obtain the health certificate before they can take up their posts, and establish health files. At the same time, in a prominent position in the school canteen for unified publicity.

2. personnel management. Strengthen management and self-prevention awareness of employees. Timely release epidemic prevention and control information, self-protection measures, epidemic prevention and control related knowledge and post prevention and control related requirements in the form of WeChat group and nailing work group, so that employees can master epidemic prevention and control knowledge and self-protection skills in time.

3. Temperature measurement management. Strictly implement the real-name morning check-up system and the system of taking body temperature. The staff in the canteen take a temperature test every morning and afternoon (before each meal) and establish a file. For those whose body temperature exceeds 37.3℃ or have symptoms such as fatigue and cough, as well as diseases that hinder food safety, promptly urge them to go to the hospital for treatment, and only after the causes are found out and the diseases are cured can they be re-employed.

4. Wear a mask. Students, faculty and staff who enter the canteen are required to wear masks and eat according to regulations. Requirements for work clothes and masks. Strengthen the management of secondary dressing change, and the work clothes of rice sellers should be changed every day, washed intensively and disinfected at high temperature. During work, employees must wear masks all the time. During the epidemic, they are not allowed to wear PE open transparent masks, and the masks are not allowed to be reused and replaced regularly.

5. The kitchen is fully enclosed. The kitchen in the canteen is strictly closed (the access control system is improved), and people who are not in the canteen are not allowed to enter the kitchen. When the relevant personnel in the canteen management department need to enter the kitchen because of work, they should be tested for their body temperature, wear masks and work clothes, and make records.

6. Personal belongings management. Personal belongings are not allowed to be brought into the kitchen, and mobile phones should be disinfected after entering the kitchen.

7. Ventilation management between functional rooms. The kitchen should open the window regularly to keep the air circulating.

8. Intelligent supervision. Give full play to the supervisory role of electronic monitoring and intelligent management system in the standardized operation of cooking managers to prevent and control the epidemic situation, and timely supervise and rectify the situation. Summary of food and beverage epidemic prevention work 4

At present, it is the key stage to do a good job in the prevention and control of pneumonia in novel coronavirus. In order to ensure the health and life safety of school students, students go to school normally, the school trade union strengthens the daily management of the staff canteen to ensure the safety of staff dining during the epidemic.

according to the requirements of the conference on epidemic prevention and control of the Party branch of the school, the school will quickly formulate the Management Plan for Epidemic Prevention and Control in Student Dining Rooms, and set up a leading group for epidemic prevention and control in school canteens, strictly implementing the "six" enhancements.

1. Strengthen the health management of employees. Before returning to work, accurately check the health and travel status of canteen workers and managers, and strictly implement morning check-up and temperature monitoring after returning to work.

second, strengthen the source control of ingredients, strictly implement food incoming inspection, obtaining certificates and tickets, accounting records, disinfection, sample retention, etc., and the ingredients suppliers distribute according to the supply demand to ensure the quality of the delivered ingredients.

Third, strengthen personal protection and disinfection. All canteen staff should wear disposable masks and gloves and change them in time. Before and after preparing food, they should strictly clean and disinfect their hands.

fourth, strengthen the management of canteens. Clean and disinfect the canteen regularly every day. During the meal, open the window to keep the air circulating, update the floor mats and add sterilized floor mats. In order to prevent cross-infection in centralized dining, bring your own tableware to eat.

5. Strengthen the risk of dining. In order to effectively cut off the transmission route of the virus, the canteen takes turns and eats in a decentralized way.

6. Strengthen service guarantee, reasonably mix simple meals, purchase barreled noodles, salted eggs, ham sausage, biscuits, hand-torn bread and apples in advance, and provide fried rice with eggs, shredded pork noodles and other foods the next day, so as to effectively ensure the health and nutrition of employees' meals.

The canteen trade union will continue to do a solid, detailed and proper job in epidemic prevention and control, and resolutely win the sniper battle for epidemic prevention and control. Summary of food and beverage epidemic prevention work 5

In order to conscientiously implement the deployment of epidemic prevention and control work by the central leading group for responding to the epidemic situation and the provincial leading group for epidemic prevention and control, to better protect the health and life safety of teachers and students during school meals, and to clarify the prevention and control requirements and division of responsibilities in all aspects of school canteens, According to the Guidelines for Optimizing the Prevention and Control Measures of Catering Industry in XX City to Accelerate the Resumption of Work (XX Prevention and Control refers to the Municipal Supervision [2121] No.11) and the action proposal of "Civilized Dining Table Public Chopsticks and Spoons" in XX City, we will further implement the prevention and control measures of the canteen epidemic in our school, make the requirements for resuming work and preparing for the start of school in advance, and standardize the work of the canteen during the epidemic prevention and control period. This prevention and control work plan is specially formulated:

1. Establish an organization

1. Establish a school prevention and control leading group with the principal as the first responsible person, strengthen the research and deployment of epidemic prevention and control and food safety, formulate emergency plans for epidemic prevention and control and food safety accidents, clarify the division of responsibilities, and implement post responsibilities.

2. List of members of the leading group

Team leader:

Deputy team leader:

Members:

(Responsible person: Supervisor:)

2. Commencement link

3. Set up a prevention and control team with the principal as the first responsible person, strengthen the research and deployment of epidemic prevention and control and food safety, formulate emergency plans for epidemic prevention and food safety accidents, and make clear.

4. Provide masks, gloves, hats, hand sanitizers, thermometers, disinfection medicines and other materials needed for epidemic prevention and control that match the number of employees in the canteen.

5. Conduct a survey on the travel situation of all employees before starting work, and fully grasp the travel location of employees, whether they have taken public transportation, whether they are in good health, whether they have had close contact with fever patients, whether they have been exposed to wild animals, and so on. Carry out epidemic prevention and control, food safety knowledge training and job operation training, and make training records.

6. Provide tableware, tableware cleaning and disinfection facilities and cleaning facilities that match the food supply, and thoroughly clean and disinfect all tableware before starting work. Equipped with adequate hand washing disinfection facilities, and posted signs of hand washing disinfection methods. The detergents and disinfectants used shall meet the relevant standards and requirements.

7. Make a thorough inventory of the food raw materials and food additives in stock, and timely clean up the foods with abnormal sensory properties beyond the shelf life. Thoroughly clean and disinfect food storage facilities, equipment and places.

8. thoroughly clean and disinfect food processing areas and dining places, including walls and floors, facilities and equipment, operation desks, door handles, faucets, air conditioners, ventilation equipment and air outlets. Strengthen indoor ventilation. If possible, it is recommended to use mechanical ventilation, and use ultraviolet lamps for disinfection in special rooms and special operation areas, and make disinfection records.

(responsible person: XX, supervisor: XX)

III. Employment link

9. Make a comprehensive registration of the daily itinerary of canteen employees, physical conditions of contact personnel, individuals and family members, so as to grasp the epidemic situation in time every day and have a clear base. Strictly implement the isolation observation system, and people from areas with serious epidemics will not return to work for the time being.

11. Carry out daily pre-job health check-ups for canteen employees, and record the results of the check-ups. Those who have symptoms such as fever (above 37.3℃), fatigue, cough, expectoration, chest tightness and diarrhea should immediately stop working and urge them to see a doctor in time, and they should not take up their posts until novel coronavirus infection is eliminated.

11. Hand washing and disinfection facilities shall be provided at the entrance of the employees' passage and the operating areas of the canteen. Ying Qin, a practitioner, should wash his hands and disinfect them according to the requirements when there is any situation that may pollute his hands.

12, employees should wear masks in the process of work, and change masks in time according to regulations. Contact with direct food, should wear disposable gloves and change in time. Work clothes should be cleaned and replaced every day.

13. Strengthen staff dining safety management and accommodation epidemic prevention and control, urge staff to pay special attention to personal hygiene and food safety, develop healthy living habits and enhance self-protection ability.

(responsible person: XX)

IV. Procurement link

14. Choose a supplier with legal qualifications to purchase raw materials, and ensure that the supplier's business license and food business license are legal and complete. Establish a fixed supply channel.

15. Strictly implement the system of claiming certificates and tickets for food raw materials and inspecting incoming goods. Strictly do a good job in ticket inspection and accounting records such as qualification certificates and transaction vouchers of livestock and poultry meat and its products. The purchased pork shall be inspected and retained with "two certificates and one report" (animal quarantine certificate, meat quality inspection certificate and African swine fever test report).

16. If ordering food from a collective dining distribution unit, you should choose a catering unit that has obtained a food business license, can undertake food safety responsibilities and has a good social reputation.

17, the school should strengthen the supervision of food raw material suppliers and collective dining distribution units.

18, it is forbidden to purchase food raw materials that do not meet food safety standards. It is strictly forbidden to purchase food raw materials from unknown sources. It is forbidden to purchase, store, process,