? How to write the plan? Many people don't have any experience because they haven't written the plan book. So here are the templates of the plan for eating in the wrong peak (selected 6 articles) for your reference only, hoping to provide you with reference! Template of the meal plan for off-peak meals (selected 6 articles) 1

? In order to implement the requirements of the higher authorities on the prevention and control of epidemic situation in novel coronavirus, further improve the prevention and control of epidemic situation in schools, effectively protect the health and life safety of teachers and students, and ensure the safe dining of teachers and students in the whole school after students return to school in autumn, the requirements for dining during the epidemic situation are formulated as follows:

? First, eating in the canteen

? 1. Students eat in the canteen in batches and at different times (about 311-511 people in a batch);

? 2. During the epidemic period, the meal time is: breakfast from 6: 11 to 11: 11, lunch from 11: 11 to 13: 11, and dinner from 17: 11 to 19: 11;

? 3. All personnel entering the canteen must wear masks and accept the temperature test of the canteen staff. Those who feel unwell or have fever symptoms need to go to the nearest temporary isolation point for further observation;

? 4. The canteen is provided with an entrance and an exit, and the entrance and exit are separated, and the diners consciously queue up and enter and exit in an orderly manner;

? 5. Keep the distance between people more than 1 meters when queuing to order food, and implement the mode of one-way queuing;

? 6. In the dining area, the dining system of one person and one table in the same direction is implemented, and the signboard of "one person and one table, dining in the same direction" has been posted on each table. When dining, people are separated by more than one meter, and the seats are staggered, so they don't talk if they don't sit;

? 7. Dining time is 21 minutes in batches (note: you can take off your mask to eat after you are seated);

? 8. Teachers and students are encouraged to bring their own lunch boxes, pack them and bring them back to the office and dormitory for meals. Disposable fast food boxes and leftovers must be taken downstairs in the office and dormitory areas, and placed according to the requirements of garbage classification.

? Second, isolate personnel to deliver meals

? The designated canteen is responsible for the delivery of food, and it is delivered to the designated isolation point in a packaged way with disposable lunch boxes. Meal label: 6 yuan for breakfast, RMB 13 for lunch and RMB 13 for dinner. After the expiration of the isolation period, the meal fee will be collected uniformly.

? Third, stop food and beverage waste and develop the habit of saving

? The majority of teachers and students should develop a dining culture of eating in moderation, without leftovers and leftovers, consciously resist extravagance and waste, rationally consume and reasonably match meals, do not talk about ostentation and extravagance, do not engage in comparisons, and do not eat much, and pack leftovers.

? Logistics service department

? On August 21th, 2121, the template of the dining plan of Cuofeng (6 selected articles) was 2

? In order to effectively prevent and control pneumonia in novel coronavirus, strengthen the prevention and control management of staff restaurants, meet the dining needs of staff and ensure the health and safety of staff, this case is formulated.

? 1. Ventilation measures for restaurants

? Restaurants belong to crowded areas, so air circulation should be strengthened to maximize the outdoor fresh air.

? 1. Open some external windows reasonably, so that the restaurant has good natural ventilation effect and strengthen indoor and outdoor air circulation;

? 2. In stairwells or closed areas (areas with no ventilation outside windows), fire smoke exhaust equipment should be turned on regularly (after moving, it should be restored to the normal state of fire control system) to ensure air circulation in all areas.

? 3. Specific ventilation measures for the restaurant:

? 3.1 All windows in the dining area are opened and closed after graduation every day;

? 3.2 In the back kitchen area, window switches shall be implemented according to the actual demand of each storage room;

? 3.3 The ventilation time is: 6:11, 12:31 and 17:11, and the opening time of each stage is 1.5-25 minutes.

? Second, the restaurant disinfection measures

? Novel coronavirus disinfectant:

? 1. Chlorination disinfection: 84 disinfectant, dioxygen, etc.

? 2. Concentration of alcohol: 75% concentration of alcohol (flammable, scale).

? 2. Disinfection:

? Spray type: the sprayer sprays disinfectant into the surface for disinfection, which is suitable for rapid and effective disinfection.

? Wipe-and-drag type: cloth or other wipes are soaked in disinfectant solution to wipe the surface of the object for disinfection, accumulation and disinfection.

? 3. Specific disinfection shall be carried out in the table. Disinfection frequency of disinfectants: 84 disinfectant in the dining area, exit, corridor, elevator, washing room, etc., three sprays of alcohol (centralized disinfection after meals), operation room with wiping and dragging method, and rough room with 84 disinfectant twice (before breakfast and after graduation). Store the doors and windows of the restaurant three times (after graduation) (before each meal) and the trash can twice (before and after class).

? 4. The restaurant is set up to implement disinfection management, and make relevant disinfection records.

? 5. Other disinfection management: according to national product safety laws and regulations.

? Iii. dining guarantee measures for employees

? In order to block the spread of "epidemic situation", combined with the actual situation of employees, employees have implemented "staggered dining system" and "scattered dining system", and at the same time, the dining seats in the restaurant have been "reformed" and "outdoor dining area" has been added to ensure the safety of employees' meals.

? 1. interior seat "transformation":

? 1.1 Dining seats in the dining room are double six tables. In order to ensure the dining safety of employees, the middle partition measures are implemented for the dining room seats (plastic wrap is put into the middle partition);

? 1.2 Employees shall sit in a "cross" manner when dining, with a distance of 1 (see the intention for details);

? 1.3 After renovation, the upstairs dining room can accommodate about 311 dining rooms, and the third floor can accommodate 311 dining rooms.

? 1.4 dining room seat renovation and seating intention:

? 2. Add temporary dining area outdoors:

? 2.1 Add location: west floor of dining room (about 1,611 square meters);

? 2.2 Dining seats: a single desk can accommodate about 241 (the employee's midfield position can be derived to increase the dining seats);

? 2.3 Position arrangement: Keep the interval around each desk and chair above 1M.

? 3. Wrong time dining system:

? 3.1 The restaurant prepares meals in advance according to the employees' meal time, so as to ensure the normal feeding;

? 3.2 Incorrect dining time: the original stipulated meal opening time is 31 minutes earlier and 1: 11 later (tentative) to ensure that employees have enough time to eat;

? 3.3 According to the renovation of the restaurant and the addition of outdoor temporary dining area, the total dining capacity of employees is about 911 each time, and the total number of students is 3711, which needs to be divided into four batches; How many times should each batch of capacity be divided into batches? How long does each batch of meal take? < P >? (about) 37119114 times 41 minutes 2.5 hours 4. Dispersed dining system:

? 4.1 At the same time of eating in batches, the school shall be divided into floors, and the number of meals taken and eaten on each floor of each batch shall be specified to ensure that the meals are taken quickly and that the follow-up school has enough time to eat.

? 4.2 The outdoor dining area shall be governed by the "regulation/rotation system", and outdoor meals shall be regulated and rotated in batches every day. At the same time, the class teachers shall supervise on site to ensure the dining order.

? 4.3 Increase outdoor "residual collection desk" and waiters, and clean the dishcloth desk with disinfectant in time after learning to eat, so as to ensure the safety of the next batch of learning to eat.

? (4) the mandatory requirements for the dining procedures of employees:

? All dining staff must wear a hood all the time when they enter the restaurant for dinner (formal dinner);

? No one is allowed to eat in the restaurant without wearing a hood;

? Employees should take the initiative to swipe their cards when taking meals, and keep a strict distance and contact with him.

? (1) into the restaurant:

? All diners should wear covers and enter the restaurant from the southwest step. It is forbidden to enter by elevator or other channels.

? (2) wash:

? All diners need to go to the washing area for scientific washing (six-step washing).

? (3) take meals:

? In the process of taking meals, do not get together and talk at will, keep the restaurant in good order, and keep a distance of not less than 51CM when queuing.

? (4) seated:

? According to the regulations, "cross" seating is implemented, and it is forbidden to sit and eat together, and it is forbidden to sit and eat at the position where the no-seat sign is affixed.

? (5) dining:

? Take off the cover when eating, don't talk, clean the table and wear the cover in time after eating.

? (6) After leaving the restaurant, wash it scientifically in time, and leave the restaurant from the northwest or north gate of the restaurant, and do not stay in the restaurant. Template of meal plan for off-peak meal (selected 6 articles) 3

? In order to ensure the dining guarantee during the epidemic prevention and control in COVID-19, according to the work instructions of the novel coronavirus Prevention and Control Headquarters in xx District on epidemic prevention and control, combined with the actual situation of dining in the government canteen in xx District, the dining in the government canteen in xx District was temporarily adjusted, and the specific plan is as follows:

? I. Meal arrangement

? 1. time schedule

? Breakfast: 7:41-9:11

? Chinese food: 11:41-13:11

? 2. How to eat

? It is suggested that the cadres and workers of the government should have meals at the wrong time in the specified time, and advocate bringing their own lunch boxes or bringing their own meals.

? Second, matters needing attention

? 1. Only the cadres and workers of the government are guaranteed to have meals, and please do not lend the meal card to others for use;

? 2. You must wear a mask when entering the office canteen, prepare and present the health code in advance, and queue up for meals at intervals of 1 meters, and sit down at intervals;

? 3. Talk less when eating, and leave the canteen quickly after eating;

? 4. Each table is equipped with an alcohol watering can, and cadres and workers can locally disinfect their dining areas before and after eating;

? 5. After eating, please put the lunch boxes and kitchen waste into the four-category trash cans on each floor of the office building.

? 6. This plan will be updated according to the change of epidemic situation and the relevant requirements of novel coronavirus Prevention and Control Headquarters in Kaifu District. Template of meal plan for off-peak meal (selected 6 articles) 4

? According to the spirit of document 21xx64 issued by Yu Jiaofa, our school organized a leading group for investigation and rectification led by the principal and attended by the general affairs director in charge of logistics. On March 11, 21xx, our school conducted a comprehensive investigation and rectification of food safety and achieved certain results. The combined investigation report is as follows:

? I. Institutional and institutional construction

? 1. The leading group of nutritious meals in our school is sound, and the implementation plan of nutrition improvement plan and various work management systems have been formulated, including the operating procedures of purchasing and acceptance, preservation, processing, distribution, eating, safety, sample retention and waste recovery of food raw materials.

? 2. Signed a food safety target responsibility letter with the nutrition meal manager and the class teacher.

? Ii. food safety management

? 1. The management personnel of our school's nutritious meals hold the Health Certificate, and they have also learned relevant knowledge such as food safety, food safety laws and regulations, rules and standards.

? 2. The purchase of food raw materials has truthful records and relevant sales bills.

? 3. Regularly clean the facilities, equipment and tableware for food processing, storage and display, so as to be clean and tidy.

? 4. There are no behaviors such as illegal processing, and samples of edible food are kept according to standards every day.

? 5. There is a special storage room, and the storage equipment can basically ensure the safety and hygiene of food storage. There is a special person to manage, and there is a special person to register the relevant system, food storage and storage.

? Iii. management

? 1. Students are often educated on safety and self-protection in the process of eating nutritious meals. There is no waste when students use nutritious meals. Our school appoints the head teachers of each class as the observers of nutritious meals in this class, and is responsible for organizing students to have meals in this class.

? 2. Formulated the emergency plan for safety accidents of nutritious meals, and strictly stipulated the accident reporting system. Every time the food raw materials are purchased, there are storage records.

? Iv. food safety around campus

? 1. According to this survey, there are no sales stalls or "small dining tables" around our campus.

? 2. After on-the-spot investigation, there is no potential safety hazard in the nutritious meals in our school.

? V. the focus of food hygiene in the future

? Effectively strengthen food hygiene and safety work, put an end to food hygiene and safety incidents, and ensure the health and life safety of students. In the future work, we intend to:

? 1. Further increase the publicity of food hygiene and safety knowledge, improve the sense of responsibility of food hygiene and safety, and the knowledge of food hygiene and self-protection ability of students.

? 2. Increase the frequency of daily inspection and supervision of food hygiene and safety, timely investigate the hidden dangers of food hygiene and safety, firmly establish the awareness of "safety first", serve teachers and students, ensure well-being, strive to create a safe and good food hygiene environment, and constantly build a harmonious campus that people are satisfied with.

? 3. Continue to actively cooperate with relevant departments, consolidate the achievements of food hygiene and safety work, create a good atmosphere of food hygiene and safety, and make greater contributions to building a harmonious campus. Template of meal plan for off-peak meal (selected 6 articles) Chapter 5 < P >? Westbank > In order to do a good job in the food safety management of our school canteen and ensure the students' health and life safety after the start of the new semester in the spring of 21xx, according to the notice requirements of the document "Work Plan for Special Inspection of Food Safety in the Canteen in the Spring of 21xx in Zhenning Autonomous County" issued by the County Education Bureau and the County Health and Food Bureau, and in a highly responsible attitude towards students, parents and society, the leading group of our school canteen hygiene has carried out a comprehensive and serious self-inspection on the food hygiene work in the canteen, and now the self-inspection situation is reported as follows. I. Basic information:

? There are 32 teachers, 247 students and 132 students in our school. For a long time, food safety and hygiene work has always been put in the first place, and food safety has been the top priority of the work, paying attention to peacetime and paying attention to details.

? Second, set up a leading body to strengthen the sense of responsibility

? In order to strengthen the safety of students' collective dining and food hygiene, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. A leading group for food hygiene and safety was set up, with the principal as the team leader, the vice president and the general affairs director as the deputy team leader, and the canteen management personnel being specifically responsible, with division of responsibilities and implementation at different levels. The leading group shall inspect the food hygiene and safety in the canteen in a regular and irregular way, and make timely rectification when problems are found.

? At the beginning of this semester, a canteen hygiene meeting was held to clarify the responsibilities and specific division of labor, and to make plans for specific safety work to clarify the responsibilities. At the same time, we will hold a meeting of teaching staff and logistics personnel, train canteen employees, learn the documents issued by superiors, and ask logistics personnel to improve their awareness of canteen hygiene, enhance their common sense of canteen hygiene, effectively realize the importance of students' safety and hygiene work, and ensure that children are well educated, managed and protected, so that parents can safely hand over their children to us.

? Third, the investigation of the canteen environment, the cleanliness and maintenance of the canteen environment, the elimination of rats, cockroaches, flies and harmful insects and their breeding conditions, and protective measures.

? four