This school year, our school strictly implemented the Food Hygiene Law, strengthened the management of food hygiene, managed the student canteen, and constantly improved the management rules and regulations in practice. Make the canteen management in our school scientific, standardized and institutionalized. The following is a summary of canteen management in the past year:

First, the leadership attaches importance to and recognizes its existence.

1. Set up a leading group. Since the opening of the school canteen, the school has organized a strong team, with the principal as the team leader, the vice president in charge as the deputy team leader, and the chairman of the school trade union, logistics leaders and parents' committees as members of the management leading group, focusing on standardized management and food hygiene and safety in the canteen, achieving goals, plans, priorities and measures, and implementing responsibilities at different levels.

2. The canteen work is the top priority. People take food as the sky, food as the sky, people-oriented, health first, and let students eat nutritious, healthy and safe for the purpose, which is the top priority of school canteen management. Nearly 700 teachers and students in our school eat in the canteen. The quality of canteen service is directly related to the quality of life and health of teachers and students, to the healthy growth of teenagers, to the stability and development of schools and to thousands of families. Therefore, our school attaches great importance to the food hygiene management in the canteen, firmly establishes the concepts of safety first, hygiene first, health first and quality first, implements all-round management and strong supervision, and provides first-class services for the teachers and students of the school to satisfy students and reassure parents. We have constantly explored the management of canteens, established a scientific and standardized management mechanism, and won social recognition.

Two, establish and improve the management system, strengthen the management of canteen food.

1, improve the rules and regulations. Sound rules and regulations are the basis of scientific management. Canteen management strictly implements laws and regulations such as People's Republic of China (PRC) Food Hygiene Law and School Hygiene Regulations. On this basis, the school has formulated a series of rules and regulations, such as the responsibility system for food safety in school canteens, the hygiene inspection system in school canteens, the emergency treatment system for food poisoning in schools, and the hygiene and safety management system for food in schools. , established and improved the responsibilities and positions of each post, and further clarified the job responsibilities and food hygiene operation procedures.

2. Strengthen process management. Procurement, storage, processing and sales are the main processes of canteen management, and management must be strengthened. In this process, we pay attention to "three levels":

The first level is to purchase goods well. The main raw and auxiliary materials in our canteen are fixed-point procurement and contract system. There are clear quality requirements in the contract, including a copy of the supplier's ID card, detailed home address and contact information. Administrators, chefs and warehouse keepers are responsible for daily inspection. (production date, certificate of approval, quality inspection report, packaging, supply) In case of major holidays such as May 1st and 11th, all the remaining ingredients before the holidays should be replaced; The canteen purchase must be registered and accepted, and the purchase must be registered. Established a three-person signature system and a shopping voucher and ticket system.

Secondly, strictly follow the operating procedures. Vegetables should be soaked in clear water for more than half an hour every day to remove residual pesticides or vegetable insects. Oil shall not be reused during processing. Irrelevant personnel in the processing and storage places are not allowed to enter or leave, and food samples should be kept.

Third, divide meals, strictly abide by the requirements of food hygiene and safety, and achieve "three defenses": First, prevent food from rancidity, decay, deterioration and pollution, and deal with it seriously once found. Second, in order to prevent others from being poisoned, in the management of food hygiene, canteen managers effectively supervise all links, prohibit non-operating personnel from entering the canteen, and refuse poisoning incidents in time and space. In order to prevent the epidemic and infection of diseases, insist on the operation of tableware by special personnel for each meal, adopt physical disinfection, do a good job in tableware cleaning and prevent cross-contamination. Kill flies, mosquitoes, cockroaches and mice regularly, cut off the source of infection and protect the health of teachers and students.

3. Establish a monitoring mechanism. In order to strengthen the food hygiene supervision in canteens, a canteen management organization and leading group was established, which is responsible for daily management, inspection, supervision, tasting, sample retention, form filling and canteen files. The school canteen management leading group conducts spot checks on canteen work from time to time, and also conducts civilized evaluation on teachers and students, and finds problems and solves them in time. The management department, teachers and students have been formed, which has played an active supervisory role in the all-round management of school canteens.

Third, improve the quality of employees and establish a sense of service.

1, strict employment system. The canteen staff signed an employment contract with the school, which clarified the rights, obligations and wages of both parties. When hiring staff, the school pays attention to ideological and political quality, professional and technical ability and professional responsibility, and has formed a cohesive and creative canteen catering staff.

2. Strengthen training and improve the quality of employees. Employees must receive pre-job training before taking up their posts, learn relevant laws and regulations and school canteen rules and regulations, improve legal awareness and food hygiene and safety awareness, insist on holding canteen management meetings every week, and canteen employees study independently for more than three hours every month and conduct regular assessments. Those who fail the exam are not allowed to work. It is suggested that through pre-job training and strengthening study, new employees should be given personal health examination, and they should not go to work without medical examination, and it is strictly forbidden to go to work without overalls, and personal files should be established.

2.202 1 canteen management summary

The sun is like fire and the summer is scorching. In the blink of an eye, 20__-20__ years have passed. Looking back on this year, under the correct guidance of school leaders and the supervision and suggestions of teachers and students, Qi Xin, all the staff in the student canteen, worked together, especially the front-line staff, who were not afraid of being dirty and tired, and got up early and greedy for the dark, so that the teachers and students in the whole school could eat with confidence, nutrition and happiness, and provided more abundant and thoughtful meals for the students. The main work of the past year is summarized and reported as follows:

First, the goal is clear.

As managers of canteens, we must have a clear goal and direction in mind for the construction, development and management of canteens. Our goal is: excellent canteen quality and warm and civilized service. Food is safe, healthy, clean and thorough. Management is standardized and orderly, and employees are United and friendly. Most of the meals were satisfactory, and the leaders were absolutely at ease.

Second, the quality of employees is excellent.

After one year's operation, we have made great efforts to select, cultivate and use good people, and through the checks of human resources departments at all levels, we have applied people who are responsible, love their jobs, have excellent basic quality, have team consciousness and obey management to us, and learn skills, services and services in a planned, focused, organized and effective way according to the actual needs of canteen work.

Third, strict and standardized management.

The key to good quality and good service lies in good management. Good management lies in good systems and norms, focusing on being meticulous, grasping implementation, grasping results, forming good habits and forming conscious actions. The company strictly abides by the Food Safety Law of People's Republic of China (PRC) and its amendments, the Regulations for the Implementation of the Food Safety Law, the GB2760-20__ Standards for the Use of Food Additives and other relevant national laws and regulations, introduces the ISO22000 safety management system and HACCP system, and formulates a series of safety, management and health system documents. A series of management systems ensure the standardized operation of canteens, and also lay the foundation for the evaluation of qualified canteens.

Fourth, food and service satisfaction.

Meal-serving food and meal-sharing service are the focus of diners' attention and the main achievements of canteen work. Product quality and service level are the core tasks of our canteen. We should start with the following five points:

1. According to food standards, market prices of raw materials, collocation of staple food and non-staple food, etc. Elaborate recipes for meals. The daily recipes are reasonable in combination with meat and vegetables, complete in color, fragrance and taste, and up to the standard in calories and nutrition, so that students are willing to eat and eat well;

2. Fine processing, compliance with product standards, hygiene and safety, and good effect; Constantly adjust and change, bring forth the old and bring forth the new, so that students have an appetite, a good impression and are willing to accept it; Catering services are civilized, fair, hygienic and efficient.

Always ask diners for their opinions on the quality of food and service, and constantly correct them with an open mind to improve satisfaction; Provide a variety of meals, flavored foods and drinks to meet the diverse needs of students.

Verb (abbreviation of verb) safety management

The canteen is for safety! Safety is the focus of canteen management. Without security, normal work can't be carried out, and meals can't be provided on time and quality services can't be provided. Strictly follow the Food Safety Law of People's Republic of China (PRC) and its amendments, Regulations on the Implementation of the Food Safety Law, GB2760-20__ standards for the use of food additives, ISO22000:20__ safety management system, HACCP and the company's relevant safety management system to ensure that the canteen has not had any safety accidents since its operation for one year.

1. Pay special attention to food hygiene and safety.

2. Pay special attention to fire safety.

3. Do a good job in preventing food poisoning.

4. Do a good job in electricity safety.

5. Pay attention to the safety of gas and water.

6. Pay special attention to the safety of processing operations.

Environmental sanitation of intransitive verbs

Environment is the face of canteen, and it is also the focus and difficulty of canteen management. A canteen without good hygiene habits is definitely an unqualified canteen, which is prone to big problems. To this end, the company regards hygiene as the main work of the daily management of the canteen, paying special attention to it and never relaxing. In strict accordance with the company's management regulations and standard procedures, carefully check and let every employee understand that we are the owners of the canteen and the canteen is our home. Clean every day, check before and after meals, and every Saturday and Sunday is canteen hygiene day. The inspection result is one of the conditions for selecting excellent teams and teams to urge employees to do it.

Of course, after a year of ups and downs, we have made some achievements and exposed some problems. With the development of society, I hope school leaders, teachers and classmates will criticize and correct me and give me suggestions!

The new school year is coming. Let's carry forward our achievements, overcome our shortcomings, better meet the requirements and activities of the school, provide good services, and make our due contribution to the win-win situation of the school and the company.

3.202 1 canteen management summary

A busy school year has passed, and as the top priority in logistics, the canteen is naturally indispensable. As a canteen, you can't do without food. Food is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As a manager, we should pay more attention to the diet of employees and ensure the physical and mental health of each colleague. The canteen work in this period is summarized as follows:

First, as a collective canteen, strict implementation of food hygiene and safety in Taiwan Province is an important matter related to the health of every teacher and student. First of all, every canteen staff should have a physical examination before going to work every year, and those who fail the physical examination are not allowed to go to work. Secondly, carry out ideological education for employees from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene and tableware "one wash, two flushes and three disinfections" in our canteen, and clean the kitchen once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff.

Second, the inventory of goods should be handed over first. I personally work in the kitchen every day, communicate with them, learn more about the needs and shortcomings of canteen work, and improve the shortcomings of the current situation in time. For example, the sanitary situation: due to the continuous receipt of several large-scale convention documents some time ago, physical and mental fatigue, untimely and incomplete cleaning, and untidy placement of articles, the leaders have a bad impression of the canteen, which is dirty, messy and poor. In order to adjust the mentality of the staff in time and change the status quo, I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stoves, steamer, floor and warehouse with them. This cleaning is effective, the kitchen has been significantly improved, and the good working environment has changed the impression of the leaders. Maintaining it is the key.

Autumn and October are the harvest season, and autumn vegetables are also on the market. In order to reduce the cost of the canteen, we bought a large number of vegetables stored in winter, such as radish, Chinese cabbage, potatoes, green onions and so on. And sauerkraut and all kinds of pickles. In this way, workers can also eat all kinds of food in winter.

Third, it is also important to control the purchase of food. /kloc-More than 0/00 people need to go out to buy all kinds of food, such as meat, vegetables, eggs, staple food and non-staple food. I personally purchased food without a Quarantine Certificate or a Food Hygiene Permit, and rejected all foods that have been stored for a long time, deteriorated and stale, so as to prevent the occurrence of serious food poisoning and effectively protect the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the employees who ate in our canteen.

In addition, I also have strict financial discipline. Every time you purchase, you must always accept and refuse, and pay in time to ensure that the funds are earmarked and not squandered. You insist on bookkeeping every day, adhere to the principle of saving, and achieve good quality and low price.

Due to my limited level, I am not proficient in canteen management and have a lot of work to do. I will strengthen my management and quality study in the next work. At the same time, control the purchase of food and the loss of goods to ensure that employees can eat cheap and safe food.

In short, the canteen work is gradually moving towards normalization and normalization, and the canteen staff are also stepping up their efforts to gradually form a team that is dedicated, pragmatic and dedicated, and contributes to the development of the cause silently.

4.202 1 canteen management summary

According to the overall work plan of the hospital and the current economic development situation, the on-the-job dining subsidy standard for staff in the hospital has been raised, requiring staff canteens to strengthen basic management, vigorously reform and actively innovate and develop. It is emphasized that staff canteens, as the key department of logistics support, must make great efforts to do a good job in serving the Olympic year, ensure food safety and health, and realize "three satisfactions".

With the care and help of the correct leaders in the institute, the direct leadership and strong support of the leaders of the administrative department, the care and help of leaders at all levels in the institute, the cooperation and help of all relevant departments, the understanding and support of all the staff in the institute, and the joint efforts of all the new and old staff in the staff canteen, we have successfully completed various production tasks throughout the year, achieved good economic and social benefits, and accumulated more practical experience and a good material foundation for future services. The work in the past 20 years is summarized as follows:

I. Completion of main work indicators for the whole year: operating income, expenditure, personnel training, food safety and hygiene, others, etc.

Second, rely on the leadership, rely on the backbone, mobilize workers, establish rules and regulations, and promote reform and innovation.

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2. Insist that the leading group with the team leader as the core hold a management meeting once a week, and insist that all employees go to work half an hour early every Friday to hold a study and life meeting, summarize the arrangement work, reward the excellent and evaluate the poor, promote new products, demonstrate standardized services, etc. The staff canteen established from the system has the determination and confidence to do a good job in logistics support with standardized service and high-quality service.

3. Apply for computer equipment, keep abreast of market supply information and all kinds of food hygiene and safety information, and promote new products. We update and formulate recipes and arrange production tasks every week, offer night catering service at the same time according to the needs of experts in the hospital at night, and constantly introduce various flavor foods and seasonal snacks, which are well received by employees and diners in the hospital.

4. Contact the manufacturers, introduce various barbecue equipment and beverage filling equipment in succession, and put them into the operating room and other relevant departments in time, so as to facilitate front-line workers to drink delicious drinks and eat delicious food at any time.

5. Make great efforts to improve the canteen environment, readjust the layout, increase facilities and standardize the queuing order. With the joint efforts of the staff of the whole hospital, the long-standing problem of outsiders entering the operating room has been effectively solved.

6, establish and improve the supervisor's regular follow-up system.

7. Establish and improve the registration system for bulk delivery of scheduled goods.

Although sweating like a pig, but still adhere to the civilized reception, standardized service, responsive, do something, relieve the worries of employees, institute employees are more satisfied with this.

5.202 1 canteen management summary

Time flies, the new year is coming, that is to say, I have taken over the work of canteen manager in vocational school for one year.

As a collective canteen, the vocational school canteen undertakes the task of dining for employees of the company, as well as the dining for training courses, small and medium-sized meetings and activities of employees of the company. Since I took over this job, with the care and support of the unit leaders and the efforts of all the staff of the canteen company, I have been pursuing high-quality dining service; High-quality dining environment, let every company employee eat comfortably; Rest assured to eat; The goal of eating enough has achieved remarkable results. A year has passed, a new beginning and new challenges are coming. In order to complete the staff dining task in _ _ _ year more perfectly, I summarized the achievements and shortcomings in my work in _ _ _ year.

Achievements in the past 20__ years:

(1) re-established the canteen of the current vocational school after the handover with the canteen of the head office, which solved the problems such as unclear division of labor, personal work confusion, and decreased employees' dining satisfaction when the employees transferred to the company just took over their new jobs.

(2) Hold regular meetings in the canteen to announce the details of responsibilities for the problems of insufficient dining service and dining dishes raised by employees.

(3) According to the instructions of the leaders, all employees are trained in food safety laws and regulations and industry standards.

(4) Grasp the purchase channels of the canteen, and strictly require the purchased items to have food hygiene licenses and inspection and quarantine certificates from relevant departments.

(5) Tableware used by employees should be disinfected and treated after meals; Food box; Cooking room; Assign a person to be responsible for the hygiene of the pastry room, clean the canteen regularly, and let all the staff participate.

(6) Around the principle of "reducing cost and ensuring quality", save miscellaneous expenses on the premise that everyone is satisfied with eating delicious food. Lead all canteen staff to form a good habit of saving invitations and launch a water and electricity saving competition.

(7) Successfully complete the reception tasks of the company, including: the staff representative meeting of the property branch; Workers' Congress of Jian 'an Branch; Singing red and praising the party's style singing competition; Harmony Cup Cooking Competition; Held nearly (XX) trainings for employees of large and small companies.

(8) Mobilize the working enthusiasm of all the staff of the canteen company, and complete the reception task during the general holiday-free period of the catering training class with heavy tasks, so as to win the recognition of the trainers.

(9) In order to ensure the variety of canteen dishes after winter, employees of the company are organized to pickle all kinds of pickles, and reserve them during the storage period of autumn vegetables: white radish, Chinese cabbage, potatoes and carrots.

(10) Develop a sense of ownership in the canteen, so that employees of the company can unite and help each other and help their colleagues on the premise of completing their personal work. The work efficiency is improved, and the working atmosphere of mutual understanding and assistance is enhanced.

Of course, there are still many shortcomings in my personal management, such as:

As for the question of outsiders entering the operation room, I have put up a "No Entry for Idle People" sign in the front and rear operation rooms, but it is still difficult to ban it.

Company employees have been working without holidays for a long time, and their enthusiasm is not high in the task of receiving company training courses. At that time, the working time difference of company employees was not adjusted in time.

One year's work is coming to an end in a hectic atmosphere, and my personal deficiencies in management need to be improved as soon as possible under the guidance of leaders. I will also actively learn the management knowledge of the catering industry, so that every employee in the canteen can give full play to his personal skills, and let the employees in the canteen realize the importance of loving their jobs, improving service standards and improving food recognition faster and better.