Summary is a written material that reviews, analyzes and objectively evaluates the work, study or thoughts in a certain period in the past. I have carefully sorted out the summary of the work of the canteen in and out of the warehouse for you, hoping to give you some reference.
manage the leaders and colleagues: serve everyone wholeheartedly! First of all, I would like to thank the leaders of the Food and Drug Administration and the Education Bureau for providing us with such an opportunity to exchange experiences. We will make full use of this opportunity, learn from our brother schools with an open mind, constantly strengthen and improve our canteen work, and strive to raise our canteen work to a new level.
at present, there are about * * * classes in our school, and there is a canteen in our school. As we all know, "food is the most important thing for the people". For students who leave home, "eating" is more important than "living". Vocational education center is a special school, and the consumption structure of students is very complicated, which brings many problems and difficulties to the management of our school canteen, because the safety of students' hygienic diet is related to the health of students, the reputation of the school, the improvement of teaching quality, the development of the school and the stability of society. In order to solve these problems, school leaders made bold innovations and wise decisions: take back the outsourcing right of canteens and change it to "unified management of schools and management of schools". So how to run the new canteen, how to strengthen the management of the canteen, and how to serve the education and teaching of the whole school? With these problems, we first went to Lulong Vocational Education Center and Luanxian No.1 Middle School, which have advanced canteen management, for investigation and study. Through investigation and study, we found that there are many advanced experiences in the management of school canteens in brother schools that are worth learning and learning from. Based on our own actual situation, after repeated discussion and research, we issued the Decision of Qinglong Vocational Education Center on the Operation Method of School Canteen, and determined that "we should adhere to the concept of caring for teachers and students, paying attention to details and serving and educating people; Take green, safe and high-quality products as the goal; The management orientation of the canteen is to make teachers and students eat well and make ends meet. 1, with many students and faculty members, the boarding students have been running for a semester. Under the correct leadership of the school leaders, with the strong support of various offices, with the cooperation and assistance of all the class teachers, with the understanding of the teachers and students of the whole school and the concerted efforts of all the staff in the canteen, we have been responsible for everything, well-documented, and supervised in the specific catering service. We mainly handle the "eight customs"
First, establish and strengthen the rules and regulations.
sound rules and regulations are the basis for implementing scientific management. In order to make the canteen reform in our school a success, the canteen work has been standardized, standardized and scientific from the beginning. The school formulated a series of supporting systems before the new canteen was shipped to ensure the smooth operation of the canteen after the reform. These systems mainly include,,,,, and so on. The formulation and implementation of these systems ensured the healthy and orderly operation of the new canteen in accordance with the prescribed actions from the beginning.
(Establishment of various organizations) On September 1, 21xx, after the formal operation and management of the canteen, we strictly implemented the Food Hygiene Law of the People's Republic of China and the Regulations on School Hygiene Work, and on this basis, the canteen management and office formulated, refined and promulgated a series of related systems according to the actual situation of our school, further clarifying the post responsibilities and food hygiene operation procedures. Detailed regulations have been made on environmental hygiene, food hygiene and personal hygiene, so that food hygiene management has rules to follow and rules to follow, effectively standardizing our management behavior. * * * Formulated 25 rules and regulations, which have been bound into a book.
We insist on holding a special meeting for canteen staff every month to focus on studying and discussing the implementation of various rules and regulations and safety education.
In the first half of the year, * * * organized canteen staff to study the Food Hygiene Law of the People's Republic of China twice, which improved the ideological understanding of each staff member as a whole. Regularly and 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 the canteen, and strive to make the basic management work solid and comprehensive, and standardize everything when it is done.
in the food hygiene work, we should focus on "three defenses" (anti-poisoning, anti-poisoning and anti-virus). Up to now, the management of canteen personnel has basically achieved sound system 2, with measures in place and strict management, and whoever has problems will be responsible. In order to prevent various management systems from becoming a mere formality, the system has been implemented. On the one hand, on the basis of organizing all the staff to learn various management systems, the canteen has conducted intensive skills training for all the staff. This year, we have conducted two simulated fire-fighting drills, and also conducted several drills on personal skills according to the requirements of different positions. On the other hand, we have strengthened the on-site supervision and on-site education of specific operators during the implementation of the management system, and adopted a series of effective measures to improve the management system measures based on the bad habits of operation twist personnel in the whole catering industry.
second, focus on keeping the canteen clean.
Because this 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 once every semester. Secondly, the staff should be educated in thinking from time to time, and the requirements stipulated in the Food Hygiene Law should be implemented. Through learning, improve the service quality and awareness of the staff at work. Secondly, we should do a good job in all aspects of food hygiene in our canteen and the work of "one washing, two flushing and three disinfection" of tableware. The workbench should be cleaned as it is used, and the chopping board should be separated from meat, vegetarian, raw and cooked, and the kitchen room should be cleaned every day. If any deficiencies are found in the work, point them out immediately and order them to be corrected in time.
In short, all the staff can clearly define their responsibilities, carry out their duties, obey the distribution and be on call, and do their jobs wholeheartedly, thus ensuring the normal, safe and healthy operation of the canteen.
third, effectively manage the personnel.
The school canteen currently employs 41 service personnel, including 21 long-term workers and 21 work-study students. Canteen employees signed employment contracts with the school, which defined the rights, obligations and wages of both parties. When hiring employees, the school paid attention to ideological and political quality, professional and technical ability and sense of responsibility, and formed a cohesive and creative team of canteen catering employees. The chef responsibility system is implemented in the operation room 3, and there are three team leaders under it, who are regularly examined by the canteen management room.
The canteen management office has trained all employees before taking up their posts, studied relevant laws, regulations and rules and regulations of school canteens, and improved employees' legal awareness and awareness of food hygiene and safety. It insists on holding canteen management meetings every week, and the canteen trains employees for three hours every month. Personal health examination for new recruits, those who have not passed the physical examination, those who are unqualified and those who don't wear work clothes are not allowed to work, and personal files are established. Through pre-job training and intensive study, the quality of employees is improved, service awareness is deepened, service level and quality are improved, the needs of teachers and students are met, and a strong logistical guarantee is provided for the development of the school. Since the beginning of operation, the canteen has conducted five trainings on food safety and operation procedures for all employees, requiring all employees to develop good hygiene habits, correct service attitude and improve service quality. In the past six months, all the teachers and students are basically satisfied with the service quality of the canteen staff, and the hygiene is basically qualified.
fourth, control the food purchase clearance wholeheartedly.
strictly control the purchase channels in the procurement of ingredients, resolutely resist unqualified food in the procurement, and do not purchase unqualified items. The school has set up a "Food Purchasing Supervision Team" headed by the vice president in charge of education, with teachers' representatives and students' representatives as members, and regularly participated in the canteen purchasing work throughout the whole process, ensuring the quality of food purchases and blocking all unsafe factors outside the campus.
The canteen arranges daily recipes according to the market price of ingredients and students' tastes, and the recipes strive to highlight the principle of matching meat and vegetables and balanced nutrition. In the process of purchasing food materials, the canteen has carried out bidding and fixed-point procurement, conducted market research on the price of the purchased food materials at regular intervals, compared the goods around, put an end to human transactions, strived to buy excellent and cheap food materials, and resolutely refused to purchase unqualified products to ensure that teachers and students ate safe and hygienic meals. After the canteen buyer buys back the ingredients, he should check the quality and quantity of the purchased ingredients with the canteen keeper, and count them into the material purchase ledger after confirming that they are correct, and attach relevant purchase bills. Strengthen the system of asking for a certificate and a ticket. We strictly ask for a certificate and a ticket at all food purchasing points, with a copy of the supplier's ID card, detailed home address and contact information.
fifth, sincerely control the quality of good food.
As we all know, it's difficult for people to adjust their opinions, especially the students nowadays, who have good family conditions and are very picky about their diet. In order to avoid the contradiction between supply and demand of single food, we try our best to increase the variety of colors. The menu requires that the collocation of three meals a day should meet the nutritional requirements and pay attention to the diversity of dishes, which is different every day.
constantly changing patterns to improve the quality of students' dining. First, acquire necessary equipment to reduce the loss of diners by improving colors, such as increasing the variety or output of jiaozi, pies, Melaleuca cakes, wonton and pot stickers to meet the needs of students. The second is to choose sandwich insulation equipment that meets the hygiene standards as the utensils for serving and selling rice, and try to ensure that students eat steaming meals.
Since the canteen was officially put into operation, it has successively purchased equipment such as a dough-stirring machine, a rice steamer, an electric baking pan, a jiaozi machine, a meat cutter, a wonton machine, a dishwasher, etc., amounting to more than 1.2 million yuan. The dining hall in our school now covers an area of over 1,321 square meters and is equipped with 131 dining tables (each with 7 people). After the renovation, the indoor ventilation and lighting performance of the canteen is good.
The dining hall has all kinds of utensils for cooking, and the rough processing area is strictly separated from the fine processing area and the disinfection area, and there are supporting facilities such as a food warehouse, a pastry room, a cold meat room and a kitchen staff lounge. While strengthening the inspection and supervision of canteen staff, cultivating their good hygiene awareness and habits and cooking quality, we often listen to the opinions of teachers and students, hold a canteen work meeting once a month, modify and determine the menu every month (4 weeks), and strive to achieve rich and diverse recipes every week to continuously improve the quality of meals. 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.
sixth, carefully control the operation process.
purchase, storage, processing and sale are the main processes of canteen operation, and management must be strengthened. First of all, the canteen should pay attention to the "three customs": the first customs is to inspect the new edible materials well, and the chef is responsible for inspecting the new edible materials every day, and take measures to check the incoming goods (production date, certificate, quality inspection report, packaging, deterioration, germination, freshness, etc.) and smell (odor, etc.); When students return to school on a "monthly holiday", the remaining ingredients before the holiday should be completely replaced; The canteen purchase must be registered and accepted, and the purchase registration should be made. Established a shopping claim card and report materials. In the second stage, the processing workers should strictly follow the operation procedures. Vegetables should be soaked in water for more than half an hour every day to remove residual pesticides or vegetable worms. Oil should 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. The third pass, the food is divided into meals, and the food is divided into meals. Strictly follow the requirements of food hygiene and safety to achieve "three defenses"
to prevent food from becoming sour, rotting, deteriorating and polluting. Once found, it will be severely punished immediately. Second, to prevent others from poisoning, in food hygiene management, canteen managers effectively supervise all links, strictly prohibit non-operating personnel from entering the canteen, and refuse the occurrence of poisoning incidents in time and space. Three diseases and epidemics should be prevented, and tableware should be operated by special personnel for each meal, disinfected with drugs, and cleaned well to prevent cross-contamination. Do a good job of killing flies, mosquitoes, cockroaches and rats regularly, cut off the source of infection and ensure the health of teachers and students.
In addition, the canteen requires all employees to establish a high sense of economy, and each meal should be processed in an appropriate amount and not wasted. The food is processed according to the principle that it is better to eat less than more, and it is not enough to cook.
Secondly, each operation room shall be under the responsibility of a special person, and the freezer shall be cleaned regularly, defrosted, odor eliminated and raw and cooked articles stored separately. Strictly implement the food sample retention system, and the sample retention time shall not be less than 48 hours.
seventh, solid cost control.
the standard of food cost is approved by the school, and the standard of three meals is verified according to the price of vegetables and grain and oil in different seasons, with the principle of not exceeding the cost of purchasing ingredients, taking into account the nutritional collocation and saving. Breakfast is mainly eggs, soybean milk, cakes, millet porridge, steamed bread, flower rolls, steamed buns, etc. Lunch is two or six stir-fried dishes, one stew or three stir-fried dishes, all of which are meat dishes, and the staple food is rice; Dinner is wonton, jiaozi, noodles, steamed buns, steamed bread, porridge and so on. According to the food standard, add a stir-fry in the morning and evening.
Eighth, I really want a good teacher to accompany me to dinner.
in order to implement the spirit of the document on the safety of canteens from higher authorities, effectively strengthen the food hygiene and safety in schools, and ensure the safety of students' dining, the school has set up a "leading group for accompanying meals in schools" and formulated relevant regulations.
The leaders on duty and related teachers are required to have meals in the school cafeteria on time in the morning, noon and evening. Attendants should enter the canteen 31 minutes before each meal, first check the food hygiene, and then taste a certain amount of food in various cooked foods separately, and must not miss the taste and take the food out of the canteen. After 11 minutes' inspection and eating, the catering staff should carefully fill in the record of the situation in the registration form and sign the name and time.
if you feel unwell, immediately notify the canteen management room and report to the principal, and forbid others to eat. Attendants should collect opinions and suggestions on the food work in the school canteen in time, and report to the school in time for timely improvement.
in the past six months, our canteen has been inspected and randomly sampled by the county health, food and drug supervision bureau for many times, and the hygiene qualification rate has reached 111%. Our canteen has been well received by superior leaders, especially by county leaders such as Secretary Yu Chunhai, Director Bao Chengchao, and county leaders such as Ji Ligong and Zhang Bowei.
the practice of half a year's work makes us realize that canteen management is a concrete embodiment of the educational thought of "working hard, caring for people and serving sincerely". In the future work, we still have to strictly implement the management responsibility system, requiring everyone to put this