Time flies, and a period of work has ended. Looking back on this extraordinary time, there were laughter, tears, growth and shortcomings. Let's make a work summary. Before writing, you can refer to the model essay. The following is a summary of the canteen logistics work (5 selected articles) that I have carefully sorted out. You are welcome to learn from it and refer to it. I hope it will help you. 1

Summary of the canteen logistics work: Time flies, time flies, and a new semester is coming in a blink of an eye. During this year, under the leadership of the school leaders and the close cooperation of all the staff, with the purpose of "serving students and sharing worries for students", we completed our due responsibilities. In order to further improve the students' catering work and safeguard their vital interests this semester, For example, the post responsibility system for all kinds of personnel, the code of conduct for service personnel, and the service commitment system set clear requirements for food hygiene, environmental hygiene, personal hygiene of cooks, raw material procurement, acceptance, storage, processing, sale and tableware disinfection, so as to ensure clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation.

2. Strengthening education and training has improved the quality of employees. Lead the staff to visit and study in other schools, and learn the advanced management experience of brother schools. In addition, relevant professionals are selected to participate in the professional knowledge training of food procurement and certification, fire safety knowledge training and food poisoning prevention in the city. Professional teachers, such as epidemic prevention stations, are hired to train the restaurant staff on food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge, aiming at improving the overall quality of each staff and better serving the students.

3. hardware construction has been strengthened to prevent accidents. The kitchen was rebuilt in different degrees during the winter and summer vacations, and some hardware equipment and utensils were added. The layout was reasonable, the ventilation and lighting were good, and the steam and lampblack emissions were good. 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 dining hall, there was a sign that "the dining hall is important and no one is allowed to enter". There is a warning in the operation room that "pay attention to safety and careful operation", and the materials supplied by the canteen are supervised by special personnel. 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 of three meals, and "five specialties" of cold meat. In view of these tasks, we attach great importance to them ideologically and take measures one by one to eliminate all kinds of safety hazards in production and ensure operational safety and food hygiene safety.

4. Adhere to quality service and constantly expand the service concept. People-oriented diet has created a comfortable dining environment for students, and in the process of ensuring the supply of three meals a day for students, the management concept and service concept have been continuously expanded.

(1) The "Snacks One Meal a Day" was established, and dozens of famous and famous snacks were introduced, which increased the variety of colors and attracted many students to dine.

(2) Set up a 24-hour duty window in the lobby to ensure that students can have hot meals, hot dishes and hot soup at any time.

(3), do everything possible to control costs, reduce food prices, and really benefit students. The kitchen provides porridge for students every day to ensure that students really eat clean and hygienic meals.

(4) Set up a quality service supervision desk and a catering service hotline to solve the problems reflected by students at any time.

(5) 18 aid jobs were created, which solved the urgent needs of poor students.

5. The canteen has taken various measures in the implementation of the "norms";

(1) Strictly control the procurement, acceptance, warehousing, delivery and storage of raw materials; Resolutely reject raw materials that do not meet the requirements.

(2) Strict and institutionalized health management with clear division of labor and clear responsibilities; Under the condition of fewer staff, the daily hygiene work can be completed with good quality and quantity.

(3) This semester, I bring herbal tea to students every week, and I have sugar water for dinner every Tuesday and Wednesday. The soup for each meal is made for teachers and students according to the climate and season, so that teachers and students can have stronger bodies and be better engaged in teaching.

(4) In the daily management of employees, I manage them with my own actions and guidance. Under the constant guidance, employees can be assigned from work to self-assignment.

(5) At the beginning of the semester, due to the great changes in personnel, the quality of food was found to have declined, so all the staff in the canteen were immediately adjusted in order to more effectively reflect the effect of increasing efficiency. Although many employees left the canteen in succession at this time, our overall work was not affected, but all the staff worked together and forgot to work. Although the canteen work was recognized by the school leaders and the teachers and students of the whole school, However, there is still a necessary distance from our goal of "creating a first-class canteen". Under the guidance of the advanced ideas of school leaders and the leadership of the general affairs department, all our staff must constantly improve themselves, constantly improve themselves, realize our goal as soon as possible, and contribute our strength to creating a first-class school for the school. Because I attach great importance to the catering work, I have laid a good foundation for the hardware construction and software management of the catering work in our school, enhanced the safety and health awareness and sense of responsibility of all the cooks, formed good and standardized hygiene habits, and made great progress and necessary achievements in the overall catering work in our school canteen, ensuring the stability and development of the school. At present, in view of the small number of staff and heavy workload, I will advance despite difficulties, create conditions, pay close attention to standardization, standardization, institutionalization and orderly management, actively adapt to the requirements of school development, and push our school's catering work to a new starting point and create new glory.

Second, the existing problems

1. We should further improve the management level and business potential, and try not to cause work mistakes to damage the interests of the canteen.

2. To do a good job in financial expenditure, the main reason is that the implementation is not strong enough, and the canteen borrows too much. We should further straighten out the relationship between the financial office and the affairs office.

3. The backbone personnel in the canteen are very short, and the overall quality is very low.

4. The hardware facilities of the dining hall should be built reasonably to minimize waste and repeated construction.

5. Educate all staff to pay attention to saving and increasing income.

Third, improvement measures

1. Further improve democratic supervision and management, give full play to the supervision and management of trade unions, carefully understand the inspection opinions of the school fund cleaning team, strengthen effective improvement measures, and listen carefully to the opinions of teachers and students on improving the canteen.

2. standardize the financial accounts of the canteen, strengthen cost accounting, safeguard the interests of students, and continue to implement the "three openness".

3. Strengthen the staff's business training, and become good staff with skills, excellent business, service and education.

4. Strengthen the management of sanitation and food hygiene to serve teachers and students safely and hygienically.

5. Do a good job in the construction of hardware facilities in the dining hall, so that the dining hall will move towards modernization.

6. Give full play to the skills of management cadres, encourage employees to think more and think more ways, and Qi Xin will make concerted efforts to run the canteen well. It's a long way to go in Xiu Yuan, and I will redouble my efforts to do it! In the past year, although some achievements have been made, there are still some problems that can't be ignored. In the new year, let's seriously deal with the existing problems, overcome difficulties and forge ahead, unite as one, explore carefully, strive to run the canteen well, and win glory for our school with new achievements. Summary of canteen logistics 2

Establish the purpose of "serving and educating people" and standardize the safety and health management of school canteens. There are 743 students in Goutang Primary School, divided into 16 classes, 45 teachers on the job and 2 employees in the kitchen. The number of students having breakfast at school is about 131, and the number of students having lunch at school is about 411. Under the correct leadership and supervision of the education and health authorities, the school firmly established the purpose of "serving and educating people", standardized the safety and health management of the school canteen, ensured the living needs and health of teachers and students, and maintained the normal teaching order, which was well received by teachers, students and parents.

first, people-oriented, firmly establish the sense of service between teachers and students. At present, there are 1 full-time and part-time administrators and 2 cooks in our canteen. The recruitment, selection, assessment, on-the-job training and skill competition of cooks are carried out in strict accordance with the procedures in a fair and open manner. In order to establish the consciousness of service and education, teachers and students will feel at home when they arrive at the canteen, and feel at ease, comfortable and at ease.

2. Standardize the rules and regulations on the safety and health management of school canteens, and formulate a scientific and operable management system by restricting people with the system. These systems can be roughly divided into three categories: staff responsibilities, food hygiene and safety management and property management. It is formulated by the state, by the municipal and county authorities, and by the canteen management team according to the actual situation of our school, such as the canteen safety and health system, the health knowledge training system for employees, the canteen staff attendance system, the fire safety system, the procurement staff post responsibility system, the employee health inspection system and the tableware disinfection post responsibility system. The canteen staff should not only be familiar with these systems, but also be bound by these systems.

Third, strengthen the food hygiene and safety work in the canteen. The hygiene and safety work in the school canteen is a major event related to the life safety of teachers and students. No matter how important this work is, we can't overemphasize it. In order to ensure foolproof, we have carried out all-round, whole-process and all-weather three-dimensional archival management. At present, the canteen has printed more than 11 schools of various forms, and in the process of ensuring health and safety, we have strictly controlled the "five customs".

first of all, strictly control the purchase and access. The purchase date, product trademark, production date, shelf life, health certificate, business license and product inspection report of raw materials should be carefully registered and accepted, and the purser should check it. Those who do not meet the requirements are resolutely not allowed to enter the raw material warehouse; It is strictly forbidden to purchase raw materials, semi-finished products and finished products from units and individuals without health permits; It is strictly forbidden to purchase food and raw materials without manufacturers, production date and shelf life and beyond the shelf life; The meat purchased in the canteen must have an animal quarantine certificate. File all suppliers, obtain complete certificates for the supplied goods, and conduct on-site inspection of the supplier's production base. The school also signed a letter of responsibility for food hygiene and safety with suppliers. Raw materials enter the partition wall of the warehouse and leave the ground. Finished products are separated from semi-finished products, raw and cooked separately. Unshaped foods are stored in clean containers, and covered and covered to prevent cross-infection. Secondly, strictly control the production operation. In the process of food processing, in strict accordance with the relevant regulations, the disinfection of disinfection should be thoroughly cooked. In the rough machining room, choose vegetables and cut them on the chopping board. The operation room should be clean and hygienic, the dining room should be clean and bright, and all doors and windows should be equipped with salmonella and sand windows. Each team should fill in the canteen attendance and canteen operation log every day and produce food quality inspection form. There is knowledge in washing vegetables. What vegetables should be washed first and then cut, what vegetables should be cut first and then washed, what vegetables should not be soaked, what vegetables should be soaked and washed, what vegetables should be soaked in cold water, what vegetables should be soaked in hot water, what vegetables should be soaked in salt water, and how long it should be soaked. We ask the master workers to operate strictly according to the rules. Vegetarian food is stored in separate cabinets, chopping boards are separated and processed by knives. No need to germinate potatoes, green beans should be cooked in water, soybean milk should be boiled, and cold dishes should be heated thoroughly to avoid poisoning incidents. In order to strengthen the responsibilities, the school signed a letter of responsibility for food hygiene and safety with each operating room team in the canteen. Third, strictly control the sales of finished products. The food cooked in each meal is moved from the cooking room to the pantry for isolation and storage. Cookers must wash their hands again, disinfect and wear masks before selling meals. The dining hall keeps overnight food in the freezer, and resolutely does not sell moldy food. Fourth, strictly sterilize the tableware. For the cleaning and disinfection of tableware and containers for putting crops, we generally adopt two methods: physical disinfection and chemical disinfection. First, the disinfected items are cleaned with boiling water, then chemically disinfected with detergent such as Jiemiejing, and then steamed in a steamer for more than 31 minutes. Large items are boiled in a porridge pot for more than 31 minutes, which is both physical disinfection. Backward disinfection room, disinfection cabinet, cleaning. Disinfect three times a day in the morning, at noon and at night, and fill in the disinfection record form in detail to implement the disinfection work.

In recent years, the Municipal Health Supervision Bureau has randomly checked the disinfection and hygiene status of tableware in our school canteen every time, and the qualified rate is 1.111%. Fifth, strictly control the personal hygiene of cooks. All canteen operators are required to have regular physical examinations and hold health certificates. Develop good personal habits, frequently cut hair and nails, frequently wash clothes, and frequently change work clothes, so as to wash hands before going to work, disinfect, wear work clothes, wear work hats, and be listed for posts; Wear a mask when selling rice; Stop smoking at work. The solid management of canteen hygiene has created a good environment for the healthy and rapid development of our school, brought solid logistics support, and has been recognized by teachers and students of the whole school, relied on by parents and affirmed by leaders at all levels. We will continue to innovate in the future work, understand the supervision and guidance of higher authorities more, better serve teachers and students, and make the health management of school canteens reach a new level. Summary of canteen logistics work 3

My work has faced brand-new challenges this semester. During this past period, thanks to the reuse of school leaders and the training of the school, I took the position of canteen supervisor from this semester, and was responsible for the development and implementation of the overall work of the canteen. In this school year, the food department of the General Affairs Department continued to adhere to the principle of "service, standardization, efficiency and first-class" put forward by President Lei, clarified the working ideas and strengthened the responsibilities of each post. Continue to follow the headmaster's advanced concept of running a school, guide the canteen staff to form a good habit of working hard and thinking hard, adjust their mentality, accurately position themselves, firmly establish the service consciousness of "service, standardization, high efficiency and first-class", do their best to relieve the worries of teachers and students, achieve high standards of food hygiene, food quality and food safety, be responsible for the health of teachers and students, serve the teaching management system of the school and serve the development of the school. Since the establishment of our school, it has always developed by leaps and bounds, and the school canteen is responsible for bringing food security services to all teachers and students. It can be said that the logistics management of canteen is a department most closely related to the daily life of teachers and students. Through half a semester's work, under the guidance of the director, with the strong support and help of the leaders, teachers and colleagues of all departments in the school, I closely cooperated with the director, put all the work of the canteen into practice, and worked with all the staff of the canteen to constantly improve themselves, sum up experience and improve their own quality, so that the overall work of the canteen in this semester has been substantially improved, pushing it to a new level and bringing better development to the school.

since I took over the work of the canteen in September, I have encountered great challenges. On September 1, the high school canteen in Rome Campus was newly opened, and more than 11 old employees had to be transferred from our Everbright canteen. Due to various reasons, it was difficult to recruit staff at that time, and Everbright canteen always operated in a state of lack of staff. This semester, under the condition of insufficient staff, I strengthened the professional ethics training and encouragement for the canteen staff, and adopted the management of the canteen. Let the monitor of each class in the canteen improve himself while managing others, right?