Summary of canteen work 1

At present, there are canteens in 5 schools and 7 kindergartens in our district, and more than 5151 students have meals at school. Whether the school canteen is run well or not is directly related to the health of teachers and students and directly affects the social image of the school. In order to strengthen the management of school canteens in our district and ensure the food safety and physical health of teachers and students, the "Six T" management method was implemented in school and kindergarten canteens in the jurisdiction from May to February in 21xx, and the coverage of school and kindergarten canteens was 111%. Through the "six T" management, the staff of canteens and restaurants are encouraged to start from small things and do everything well, so that every employee can develop the habit of "six T". Improve the overall sanitary condition and management level of schools, kindergartens, canteens and restaurants in our district.

1. Strengthen leadership and improve organization

A leading group and a working group have been set up in our district to create the on-site management of catering "Six T", with Yin Liang, director of the District Food and Drug Administration, as the leader of the leading group, Ye Chengguo, deputy director of the District Education Bureau, and Nie Sumei, deputy director of the District Food and Drug Administration, as the deputy heads of the leading group. The leading group has an office located in the District Food and Drug Administration, which is specifically responsible for the creation of catering "Six T" management.

The leading group held many symposiums and working meetings, listened to opinions and suggestions, and studied the promotion methods and implementation measures of the creation work, which provided a solid guarantee for the creation work.

2. Make a plan and earnestly implement it

According to the requirements of "Six T's", combined with the actual situation in our district, and in order to improve the overall sanitary condition and management level of the school and kindergarten canteens in our district, our district has formulated the "Implementation Plan for Carrying out the" Six T's "management of catering in Longzihu District, which clarified the objectives, tasks and specific time nodes of the work, and implemented relevant measures to ensure the smooth development of the work.

In the process of organization and implementation, we have mainly done the following work:

1. Unify thinking and raise awareness

The "Six T" management is not only to implement a scientific and long-term management method, but more importantly, to establish an innovative management concept. The core of on-site management norms is to scientifically handle the relationship among people, goods and venues, and employees are the main body of creating the "Six T". Therefore, on June 26th, 21xx, we held a kick-off meeting and training meeting on "implementing the management of catering" Six T ".First, school leaders and employees should unify their thinking, raise their awareness and mobilize employees to act together, knowing that the ultimate goal of creating the work is to comprehensively improve the safety and hygiene of the canteen. The management requirements of school canteens have become the creative achievements and good habits of employees. Through publicity, not only the employees have enhanced their awareness, but also their ideas have been updated, which has laid the ideological foundation for creating the on-site management of "Six T" canteens.

2. Organize learning, and clearly require that

"Six T" is a set of scientific and systematic management methods. We carefully organize and lead employees' business study. Through the study, employees know what the contents of the six days are, and at the same time, they clearly know that six aspects, such as "daily treatment, daily integration, daily cleaning, daily standardization, daily inspection and daily improvement", must be carried out in sequence, and cannot be reversed, cancelled, stopped, done every day, spiraled upward, and continuously improved without termination. The study of "Six T" knowledge has laid a professional foundation for the creation work.

summary of canteen account work 2

in the school canteen work, under the correct leadership and supervision of school leaders, I firmly established the purpose of "serving and educating people", standardized the canteen safety and health work, guaranteed the living needs and health of teachers and students, maintained the normal teaching order, and was well received by teachers, students and parents. I summarize my work as follows:

First of all, we should establish a sense of service between teachers and students. I abide by the rules and discipline in school, unite with my colleagues, be realistic and pragmatic, be optimistic and enterprising, always maintain a rigorous and serious work attitude and meticulous work style, work diligently and work hard. Work in the school, enthusiastic service, stick to your post, and work overtime to complete the tasks that need to be completed in time can be done well. In order to establish the consciousness of service and education, teachers and students will feel at home when they go to the canteen, and feel at ease, comfortable and assured.

Secondly, we should do a good job in food hygiene and safety in canteens. Health and safety work in school canteens is a major event related to the life safety of teachers and students, no matter how important it is, we can't overemphasize it.

first, strictly control the access to shopping. 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. 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.

second, strictly control the production operation and summarize the work of school canteens for 21- 2111 years. 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. Every team should fill in the canteen attendance and canteen operation log every day and produce the food quality inspection form. There is knowledge in washing vegetables. What vegetables are washed first and then cut, what vegetables are cut first and then washed, what vegetables are not soaked, what vegetables are soaked and washed, what vegetables are soaked in cold water, what vegetables are soaked in hot water, what vegetables are soaked in salt water, and how long they are soaked. Workers and masters are required to operate strictly according to the rules.

Vegetables and vegetables are 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.

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. Overnight food is put into the freezer in the canteen, and moldy food is not sold.

summary of the canteen account work 3

time flies, busy, and the school year is about to pass. Looking back on every day in the past, as a worker in charge of the school canteen, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work and management will probably affect the physical and mental health of teachers and students. Therefore, in order to foster strengths and avoid weaknesses, and to do the work better in the future, here, I will make the following summary of the canteen work this school year.

first, strictly control the hygiene of the canteen, because it is a major event related to the health of every teacher and student. First of all, every canteen staff is required to have a physical examination before taking up their posts every year. Secondly, conduct ideological education for staff from time to time, and implement the requirements stipulated in the Food Hygiene Law. Through learning, improve the service quality and awareness of staff at work. Do a good job in the food hygiene work in the canteen of our school and the work of "one wash, two flushes and three disinfections" of tableware. The workbench should be cleaned with each use, the chopping board should be separated from meat, vegetarian, raw and cooked, and the kitchen room should be thoroughly cleaned every day. If any deficiencies are found in the work, point them out immediately and order them to be corrected in time. All the staff can conscientiously do their jobs, clearly define their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen work.

Second, strictly control food safety, and study the Food Hygiene Law of the People's Republic of China with the canteen staff every semester to improve their ideological understanding. Various rules and regulations have also been formulated and put on the wall, and the food poisoning prevention and control plan has been improved to ensure the safety and standardization of school canteens from the system. Regularly train canteen staff on laws, regulations and work norms, so as to take laws and regulations as the criterion. We also attach great importance to the internal management of canteens and make great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, and make everything standardized at all times. In food hygiene work, we should focus on "three defenses" (anti-poisoning, anti-poisoning, anti-virus).

third, strictly control the purchase of food, and strictly control the "five customs" in the procurement work, namely, strict purchase channels, goods entering the warehouse for acceptance, standardized operation procedures, food hygiene and safety, and food storage and storage. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. At the same time, let all the staff participate, all the staff supervise, the responsibility goes to people, the inspection is in place, and the records are detailed. Ensure the quality of incoming goods and block all unsafe factors outside the campus.

fourthly, try our best to control the cooking skills. While strengthening the inspection and supervision of the canteen staff, cultivating their good hygiene awareness and habits and cooking quality, we should always listen to the opinions of teachers and students, hold a canteen working meeting once a month, revise and determine the monthly (four-week) menu, and strive to achieve rich and varied recipes every week, so as to continuously improve the food quality. Always urge the canteen staff to cook well and improve the skills and skills of the cooks. Make every day's meals strive to achieve "color, fragrance and taste", so that teachers and students can eat nutritious and feel at ease.

In this year, the qualified rate of our school's canteens has reached; In the establishment of provincial safe schools, our canteen has been well received by experts; Won the title of Grade A canteen in the municipal canteen appraisal. In the food safety and hygiene appraisal of the catering industry in the city by the Municipal Health Supervision Office, it won the honorary title of excellent. The management of canteen has a long way to go, but I firmly believe that with the care and supervision of school leaders, the cooperation of all teachers and the concerted efforts of canteen staff, our canteen will be better and better.

summary of canteen account work 4

our school has always attached great importance to the safety and hygiene of school canteens and the management of dining quality, and established a school canteen safety and hygiene management team, with the principal personally as the team leader and members composed of school canteen management teachers and logistics personnel. At the same time, we have also formulated a detailed safety and health management system for school canteens, and regularly go deep into the canteens for inspection and implementation. We have handled the Food Hygiene Permit according to the regulations, and conducted the annual review on time. The work of the canteen is summarized as follows:

1. Attach great importance to the work and implement it.

according to the spirit of the higher-level documents and the direct guidance of the town education commission, the school set up a leading group for food hygiene and safety management with the principal as the leader, and appointed Mr. Li Changming, who has a strong sense of responsibility and is familiar with canteen management, as the head of the canteen. The canteen is fully staffed with buyers, storekeepers, health administrators and supervision accountants, and the canteen employs two employees according to formal procedures.

second, improve the system and have rules to follow.

canteen work is an important part of school work, which directly affects the physical and mental health of teachers and students, and is related to the stability and development of the school. Our school gives priority to respecting students' right to life and health, from food procurement to food acceptance; From food processing to food storage; From the dining of teachers and students to the disposal of tableware, we have been doing a good job in implementing the checks from beginning to end according to the regulations of our superiors. The rice, flour, lard and noodles purchased in our canteen are all provided by the tender unit of the Education Bureau, which fundamentally ensures the safety of teachers and students' diet. In practical work, we earnestly practice scientific management, take responsibility for people, and establish and improve various rules and regulations and work responsibilities for the purpose of serving teachers and students. There are canteen management system, procurement system, storage system and employees' responsibilities, so that everyone has clear work objectives and specific tasks, and everyone can obey the overall situation and arrangements in their work, with strong sense of protagonist, responsibility, team and service. In the work, we have achieved both division of labor and cooperation, emphasizing that our respective work must be in place, and there must be no carelessness and slack. Employees can actively help each other, be considerate and care, and successfully complete all the tasks assigned by the school.

Third, strengthen the internal management of the canteen, improve the service quality

1, strictly implement the system of employees holding certificates.

The school canteen has obtained the hygiene license, and the annual examination is conducted on time; The staff of the canteen are trained and examined by the health supervision institute, and all employees hold valid health certificates. The school has strengthened the training of school food hygiene management personnel and employees, so that the canteen work meeting once a month will have an educational theme for the canteen staff, and the canteen work will be inspected from time to time every week to ensure the implementation of various systems. The canteen regularly organizes staff to study the Food Hygiene Law, the Food Hygiene Management System and the relevant internal systems and responsibilities of the canteen, and always puts the life safety and physical and mental health of the teachers and students in the whole school first.

2. Strict procedures and standardized operation.

The canteen operation is strictly regulated, from the procurement of food raw materials (adhere to the "four no-purchases") to storage and custody (adhere to the acceptance and warehousing system) to the entry and exit (entry and exit registration system) to the food processing process (separate raw and cooked foods) to the personal hygiene of employees (dress, certification and hygiene). Combined with the actual situation of the school canteen, according to the management norms, strict process management and standardized operation, to ensure the safety and hygiene of raw and cooked food. Efforts should be made to eliminate unsafe hidden dangers in the canteen (such as the safety of storage and disinfection of surplus food, the safety of preventing poisoning and diseases, and insisting on keeping samples of food every day) to ensure the safety of food. In addition, the school also inspects the canteen from time to time, and makes timely rectification when problems are found.

3. employees should establish a sense of service.

In the rough machining stage, canteen staff should not only pay attention to observing the quality of dishes, but also report problems in time, be diligent and thrifty, and firmly establish the consciousness of saving and cost. The two employees have a good command of the cooking temperature to ensure that the color, fragrance and taste are good. Daily meals are provided on time and guaranteed to be absolutely safe and hygienic. Disinfect tableware on time and according to regulations every day, so as to ensure the hygiene of tableware and food safety. From the cleanliness and neatness of the canteen to the taste of the food, nutrition, economy and making teachers and students eat well are well-known.

4. Implement democratic supervision

The financial revenue and expenditure of school canteens shall be examined and approved by the handlers, consignors, inspectors, food directors and approvers with a pen. After the major expenses are decided by the collective leadership of the school, the opinions of all teachers can be consulted before implementation, and the food accounts are made public on schedule.

5. Clarify relevant responsibilities

In order to standardize the financial management of the school, the principal of the school is the first person responsible for the management of the school canteen, responsible for and presiding over the overall work of the canteen to formulate various rules and regulations and reward and punishment measures. Responsible for the supervision and inspection of environmental sanitation, food hygiene and personal hygiene of canteen staff, responsible for the examination and approval of financial expenditure and goods delivery in the canteen, and can ensure the normal operation of the school canteen. Accountant is the person who is directly responsible. He should strictly control the profit of meals, really manage the meals for teachers and students, and be responsible for the legality and authenticity of the financial work in the school canteen, and bear economic, disciplinary and legal responsibilities.