School cafeteria work summary selected model 1

A semester has passed, as the logistics work in the top priority, the cafeteria is naturally indispensable. As the cafeteria is naturally inseparable from the diet, food is an indispensable part of everyone's life, if we leave the food is impossible to survive, so as a unit of the cafeteria which is also very important. As a cafeteria management staff should be more for the sake of the staff's diet, to ensure that the physical and mental health of each teacher and student to consider, now on this period of time of the cafeteria work is summarized as follows:

First, licensed to work, to eliminate potential safety hazards Our school is a nearly five thousand people in the school, as a large collective cafeteria, strict implementation of food hygiene and safety is a major event relating to the health of each teacher and student. First of all, every cafeteria staff should have a physical examination before starting work every year, and those who are not qualified for the physical examination will not be allowed to work. Secondly, from time to time, the staff of ideological education, the implementation of food hygiene law requirements. Through learning, improve the quality of service and awareness of the staff in the work. Effectively do a good job of our school canteen food hygiene, tableware, "a wash, two rinse, three disinfection" work, the work table to do with the use of clean, weekly cleaning of the kitchen a big. If found that the work is not in place immediately pointed out, ordered to correct the timely in place. All staff can seriously do their jobs, clear responsibilities, each in his own way, obey the allocation, on call, to ensure the normal operation of the cafeteria work.

Second, strengthen the software management The beginning of the semester, the cafeteria management and staff together to study the "Chinese People's **** and the State Food Hygiene Law", to improve the ideological awareness of each staff. This semester, has developed ten rules and regulations (such as the system of evidence) and on the wall, especially improve the food poisoning reporting flow chart (on the wall) and food poisoning prevention and control plan, from the system to protect the school cafeteria safety and standardization. Regularly on a regular basis to the cafeteria staff to carry out laws and regulations, the standard of work training, to achieve the laws and regulations as a guideline, to do a good job in the school's collective cafeteria. On this basis and specialized food hygiene supervisor, warehouse custodian and full-time buyers, and strict control of a variety of staple materials, so as to fundamentally eliminate food safety hazards.

The school attaches great importance to the internal management of the cafeteria, scientific, standardized, institutionalized and strict management efforts. Strive to do a solid basic management work, do a comprehensive, to do when there are norms, everything is standardized. Food hygiene work, tightly focused on the "three prevention" as the focus (anti-poisoning, anti-poisoning, anti-virus), procurement work, strictly put the "five passes" that is: strict channels of purchase, the goods into the warehouse acceptance pass, the standardization of operating procedures pass, dietary hygiene and safety pass, the food Storage of foodstuffs. In the acceptance of unqualified food in the firm boycott and return, do not accept not into the quality of unqualified items. At the same time, all staff participation, full supervision, responsibility to a person, check in place, documented. Ensure the quality of goods, all unsafe factors are blocked outside the campus.

Strengthen the training, strengthen the inspection, cultivate good hygiene awareness and habits of cooking staff. At the same time, strengthen the technology and skills of cooking staff. Do a good job of all accounts and related materials, so that the material is not missing door broken items, informative and reliable; against the "Food Sanitation Law" and "collective dining regulations" check one by one, picking up the pieces, and strive to do a fine job and do a solid and foolproof.

Third, standardize the operation, implementation in place This semester, the school developed and improved the management system, such as various types of personnel job responsibility, service personnel code of conduct, respectively, on the canteen food hygiene, environmental hygiene, personal hygiene, cooks, raw material purchases, acceptance, storage, processing, selling, tableware disinfection put forward clear requirements to achieve a clear responsibility, management system is complete and interlocking, the layers of control, the process is reasonable, the process is reasonable. Layers of checks and balances, reasonable process, standardized operation. Adhere to the separation of raw and cooked food, strict sterilization and cleaning of tableware. Strictly control the purchase, acceptance, storage, storage, storage and storage of raw materials; resolutely refuse to accept raw materials that do not meet the requirements. Strict institutionalized management of hygiene, clear division of labor, clear responsibility. In the daily management of employees, we system plus emotion, with their own actions to manage, with guidance to manage, in the constant teaching, employees can work from the assigned to the transformation of self-work.

Fourth, increase hardware investment

We y feel in the management of the cafeteria, the current cafeteria hardware facilities, equipment conditions have been incompatible with the development requirements, for this reason, the school this summer **** invested nearly 600,000 yuan on the dining room renovation and remodeling, remodeling and renovation of the new teachers' dining room, to improve the environment of the dining room for teachers and students.

Fifth, the implementation of the fixed-point procurement system to eliminate security risks.

The cafeteria's safety work is mainly in the procurement of food, processing, storage, cleaning and disinfection of tableware, the cafeteria staff itself and several other major links. Schools to further improve the understanding of the centralized procurement of raw materials for the canteen, system measures, standardized procedures, oil and seasonings, rice fixed-point procurement, pork adhere to the principle of quality first, price second, by the county's largest, well-qualified Hunan Province, Chenhe pig professional cooperatives to provide. And adhere to the certificate system, request for food hygiene inspection certificates, laboratory tests, business licenses and related certificates, acceptance by a person, and effectively grasp the purchase and acceptance of goods. Food processing, storage and tableware cleaning and disinfection of the implementation of the post, the division of labor to a person, a clear responsibility, timely records, the subprincipal, logistics director from time to time to check. At the same time to strengthen the ideological education of the cafeteria staff, strengthen the political theory learning, set up for the education service, for teachers and students to serve the ideology, and effectively care for the cafeteria staff's life, to solve their difficulties, so that they are dedicated to the work of the cafeteria, no selfish thoughts. Cafeteria staff and related management personnel, a health check every school year, a monthly safety meeting and daily health inspections, at any time to accept the temporary inspection of the knowledge necessary to train and maintain good personal hygiene, wearing uniform uniform uniforms, work hats. As the school leaders at all levels attach great importance to the work of the canteen and unremitting, to our school dietary work hardware construction and software management has laid a good foundation to enhance the safety and health awareness of all personnel and sense of responsibility, the formation of good standardized hygiene habits, so that our school canteen dietary work in general has made great strides in the development of the overall work and a certain degree of success, to ensure the stability and development of the school. The cafeteria has never had any safety accidents, and the work of the cafeteria has been praised by the higher authorities and the health department. In order to improve the quality of student meals, to achieve student satisfaction, parents rest assured that the school strictly control the cafeteria zero profit, do not tamper with students a penny.

Sixth, there are problems With the people's living standards, to our very few students have developed spoiled bad habits, mainly in:

1, picky eaters, partiality, leading to the phenomenon of pouring rice, pouring vegetables;

2, individual students are less able to live independently, unwilling to queue up to eat, and often ate instant noodles, bread and other phenomena.

On the other hand, individual cafeteria staff due to the lack of student psychology research, often can not think about what students think, can not correctly treat each student, which brings certain difficulties to the management of the cafeteria. However, any work has its favorable side, there is also a problem on the side, but we just need to look at it from both sides, the difficulties will also become handy. Therefore, I firmly believe that, under the care and supervision of school leaders, in all the cafeteria staff *** with the efforts of our school cafeteria will be more and more prosperous.

School cafeteria work summary of the selected sample 2

Cafeteria work is an important part of the school logistics services. Directly for the whole school teachers and students of dietary health and safety, so not only the whole school teachers and students are very concerned about, parents and society is also very concerned, so the cafeteria is also a window of the school, as a school "window" unit, the quality of its work is good or bad, directly related to the school's external image and the majority of teachers, students and staff of the immediate interests of the school. Therefore, we insist on doing the following aspects of work:

First, around the overall situation, to raise awareness.

Since this year, especially in the next semester, the school's work has presented an unprecedented busy scene of tension, both nutritious lunch, and breakfast, in this case, the pace of our work and the management, life services, if we are not able to keep pace with the rapid development of the school's situation, will be ashamed of the trust and support of the school's leadership and face to face with the whole school teachers and students. Therefore, we will do a good job of life services as the implementation of the school's annual goals and the implementation of the scientific concept of development, adhere to the people-oriented, caring about the lives of teachers and students for the majority of teachers, students and staff to do a good job, do a good job of the important aspects of the actual grasp, so that the cafeteria really become "teachers and students home". In particular, we can closely integrate with the overall work of the school, closely linked to the actual unit, adhere to the staff of the "life service is no small matter", "do a good job of all services is our job" and other education, so that we recognize the importance of doing a good job from the ideological perspective. This has made all of us realize the importance of doing our jobs well, so that we can consciously devote ourselves to the work of providing various services. This year, all the staff of the cafeteria, can take the overall situation of the school as a priority, dedicated to their respective duties, in a number of inspections have been praised.

Second, strengthen management, standardized operation.

The cafeteria work directly with the whole school teachers and students to deal with, involving everyone's food and drink and some other specific issues, is considered to be the "effort is not pleasing to the eye" of the work. In this case, we did not do a lot of work but less than everyone's recognition and remorse, but to do their best to get the services. This year, we have not let down the school leadership and the majority of teachers, students and staff of the expectations of the leadership to set an example, strengthen the management of all aspects, and continue to create good conditions of service for all of us to gradually move towards standardization of management and quality service work has laid a good foundation. We have done a lot of work in changing the service attitude and improving the service quality at the same time of grasping the various management. We always adhere to the people-oriented service concept, take a variety of services, as far as possible, for teachers, students and staff to provide convenient conditions, so that everyone into the cafeteria as if back to "home".

Third, solidarity, quality service. The work undertaken by the cafeteria tasks are fragmented and complicated, but each job is closely related to the overall work of the school and the immediate interests of teachers, students and staff. Especially when meeting all kinds of inspections, the overall appearance of the cafeteria is directly related to the external image of the school. Therefore, we in the relevant offices with the cooperation, adhere to the internal solidarity and improve the quality of service. Especially this year's inspection, the cafeteria only five workers, the workload is larger.

Fourth, dining.

We did not stay in the teachers, students and staff just to be able to eat that generalized level, but in strict accordance with the requirements of the school leadership, in the service attitude and the quality of the meal to make more efforts. In order to do a good job of this work, cafeteria managers and workers heart to a thought, strength to a make, wholeheartedly for the cadres and workers to provide satisfaction and quality service. The cafeteria has formulated weekly recipes, which are publicized to facilitate the acceptance of supervision, collect the opinions of teachers and students, and conduct regular training for workers. Due to the efforts of the cafeteria workers, the quality of meals and services in the cafeteria has taken off.

The above achievements, first, thanks to the school leadership and guidance, and second, thanks to the workers' hard work; third, thanks to the unity and cooperation of all workers.

Inadequacies:

1, the cafeteria workers there are negative coping with the idea that the work does not seek to do a good job, but only to be done.

2, there are individual workers in the cafeteria disunity, affecting the work.

In response to these problems, we will take the necessary measures in the next semester to do a better job in the cafeteria.

School canteen work summary selected sample 3

To strengthen the supervision and management of food safety in schools, prevent food safety accidents, the implementation of the responsibility of the management of food safety in schools, to protect the dietary safety and health of students. According to Yuzhou City Food and Drug Administration, Yuzhou City Health Bureau, Yuzhou City Bureau of Education and Sports jointly issued the "2013 spring school canteen food safety inspection work program notice" (Yu Food and Drug Administration [2013] No. 2) document requirements, I am responsible for the program in accordance with the provisions of the urban secondary school canteen to carry out a comprehensive supervision and inspection, is now summarized in the inspection as follows:

First, the leadership of the importance of

According to the spirit of the document, combined with the actual unit, held a leadership meeting, in accordance with the principle of territorial management, the implementation of the work of the responsibility for a clear task, the focus of the work and the requirements of the work.

Second, the focus of the work

According to the requirements of the program, the inspection focuses on: 1, the implementation of the food safety management system, whether the establishment of the principal as the first person responsible for the responsibility of the school canteen food safety, whether the clear food safety administrator and the implementation of the management of the responsibility; 2, catering service license, whether the validity period, whether exceeding the licensed scope of operation. 3, hardware Facilities, whether the layout of the operating room is reasonable, whether there are "three preventive" measures, whether equipped with effective disinfection facilities, the establishment of a special tableware cleaning cabinet; 4, production and processing, whether in strict accordance with the "Code of Practice for Food Safety in Catering Services" for operation. 5, the implementation of the system, whether the establishment of the canteen procurement of food and raw materials, Food additives and food-related products acceptance and purchase account.

Third, check the situation

The inspection *** deployed 220 health inspectors, check the school 17, 16 opened with a cafeteria, the number of cafeterias 26. At the same time, the school signed a school cafeteria food safety information, commitment and school cafeteria kitchen waste disposal agreement. And food safety commitment posted in the restaurant in a conspicuous position, accept students and parents to monitor.

Fourth, there are problems

1, some of the school canteens do not have a valid "Food Service License". 2, part of the school canteen workers can not provide a valid health certificate. 3, part of the school cafeteria layout is not very reasonable, no measures to eliminate the "four evils". 4, part of the school canteen disinfection facilities need to be improved. 5, food raw materials purchasing and purchase account and the system is not perfect.

School cafeteria work summary selected sample 4

In the school cafeteria work, in the school leadership of the correct leadership and supervision, I firmly establish the "service" purpose, standardize the cafeteria safety and hygiene work, to protect the needs of the teachers, students and staff life and health. As well as physical health, maintain the normal order of teaching and learning, by the teachers and students and parents praise. Here I summarize my work as follows:

First of all, to establish a sense of service to teachers and students. I follow the rules in school, unity of colleagues, pragmatic, optimistic, always maintain a rigorous and serious work attitude and meticulous work style, work diligently, hard work. In the school work input, enthusiastic service, stick to their posts, the need to complete the task in a timely manner overtime can be completed well. In order to establish a sense of service to educate people, so that teachers and students to the cafeteria to have a sense of home, feel save, comfortable, rest assured.

Secondly, to effectively do a good job of cafeteria food hygiene and safety. School cafeteria health and safety work is a matter of life and safety of teachers and students, no matter how important this work to raise to the degree of understanding is not too much.

First, strictly buy access. The date of purchase of raw materials, product trademarks, production date, shelf life, health certificates, business licenses, product inspection reports should be carefully registered, acceptance. Failure to meet the requirements are firmly not allowed to enter the raw materials warehouse; strictly prohibit the purchase of raw materials, semi-finished products and finished products to units and individuals without health permits; strictly prohibit the purchase of food and raw materials without manufacturers, no date of production and shelf-life and more than the shelf life of food; canteen purchased meat must be animal quarantine certificates of conformity. All suppliers to build a file, the goods supplied by the complete documentation, the supplier's production base for on-site inspection. Schools and suppliers also signed a food hygiene and safety responsibility. Raw materials into the warehouse wall away from the ground, finished products and semi-finished products separate, raw and cooked separately, non-stereotyped food stored in clean containers, and cover and cover to prevent cross-contamination.

Second, strict production operation. In the process of food processing, in strict accordance with the relevant provisions, the disinfection of disinfection, the boil through the boil through. Rough processing room to do choose vegetables cut vegetables on the board. The operation room is clean and hygienic, the dining room is neat and bright, and all doors and windows are installed with sand doors and sand windows. Each shift should fill in the cafeteria attendance and cafeteria operation log every day, and produce food quality inspection form. There is a learning curve in washing vegetables, what vegetables are washed first and then cut, what vegetables are cut first and then washed, what vegetables are only washed and not soaked, what vegetables are both soaked and washed, what vegetables are soaked in cold water, what vegetables are soaked in hot water, what vegetables are soaked in salted water, and what vegetables are soaked for how long, all of which require the master workers to operate in strict accordance with the protocols. Meat and vegetarian food is stored in separate cabinets, cutting boards are separated and processed with separate knives. Do not use sprouted potatoes, four seasonal beans to be boiled in water, soybean milk to be boiled, cold dishes to heat through, to avoid poisoning.

Third, the strict sale of finished products. Each meal cooked food from the cooking room moved into the dining room for isolation storage, cooks must again before selling meals hand washing, disinfection, with a good mask. The cafeteria on the overnight food into the freezer, resolutely do not sell moldy food.

Fourth, strict sanitization of tableware. Tableware and put crop containers wash, disinfection, disinfection of items first with boiling water, with clean detergent such as chemical disinfection, and then on the steamer steamer for more than 30 minutes, large items into the pot to boil for more than 30 minutes, both for physical disinfection. After into the disinfection room, disinfection cabinet, the implementation of cleaning, disinfection work in practice. In recent years, the higher authorities each time the disinfection of tableware in our school cafeteria sanitary conditions, the pass rate is at 100%.

Fifth, strictly personal hygiene of cooks. As a cafeteria operator, adhere to the regular physical examination, with a health card on duty. Develop good personal habits, diligent haircut, diligent nail clipping, diligent washing clothes, diligent change of uniforms, to do before going to work to wash their hands, disinfection, go to work wearing overalls, wear a work cap, hanging on the post; sale of food loaded masks; work to eliminate smoking.

In short, I work in the school cafeteria for the healthy and rapid development of my school to do their best, recognized by the whole school teachers and students, parents' trust and leadership at all levels of affirmation. I will continue to work hard in the future to innovate, more acceptance of school leadership supervision and guidance, better service for teachers and students, so that the school cafeteria work to a new level.

School cafeteria work summary selected sample 5

A busy semester passed, as the top priority in the logistics work, the cafeteria is naturally indispensable. As a canteen is naturally inseparable from the diet, food is an indispensable part of everyone's life, as a canteen management staff should be more for the sake of the workers and students of the diet, in order to ensure that the physical and mental health of each teacher and student to consider the work of the canteen during this period of time is summarized as follows:

First, licensed to work, to eliminate potential safety hazards

As a collective canteen, the strict implementation of food hygiene and safety is related to each teacher and student. Safety is related to every teacher and student health matters. First of all, each cafeteria staff every year to carry out a physical examination before starting work, the physical examination of the unqualified will not be on duty. Secondly, from time to time, the staff of the ideological education, the implementation of the requirements of the Food Sanitation Law and so on. Through learning, improve the quality of service and awareness of the staff in the work. Effectively do a good job of our school canteen food hygiene, tableware, "a wash, two rinse, three disinfection", the workbench to do with the use of clean, weekly cleaning of the kitchen a big. If found that the work is not in place immediately pointed out, ordered to correct in a timely manner in place. All staff can seriously do their jobs, clear responsibilities, each in its own way, obey the allocation, on call, to ensure the normal operation of the cafeteria work.

Second, strengthen the software management

The beginning of the semester, the cafeteria management and staff together to study the "Chinese People's *** and State Food Hygiene Law", to improve the ideological awareness of each staff member. This semester, has developed ten rules and regulations and on the wall, especially improve the food poisoning reporting flow chart (on the wall) and food poisoning prevention and control plan, from the system to protect the school cafeteria safety and standardization. Regularly on a regular basis to the cafeteria staff to carry out laws and regulations, the standard of work training, to achieve the laws and regulations as a guideline, to do a good job in the school's collective cafeteria. On this basis and specialized food hygiene supervisor, warehouse custodian and full-time buyers, and strict control of a variety of staple materials, so as to fundamentally eliminate food safety hazards.

The school attaches great importance to the internal management of the cafeteria, scientific, standardized, institutionalized and strict management efforts. Strive to do a solid basic management work, do a comprehensive, so that when there are norms, everything is standardized. Food hygiene work closely around the "three prevention" as the focus (anti-poisoning, anti-poisoning, anti-virus), procurement work strictly "five passes" that is: strict purchase channels, items into the warehouse acceptance pass, the standardization of operating procedures pass, dietary hygiene and safety pass, the food store Storage. In the acceptance of unqualified food in the firm resistance and return, do not accept not into the quality of unqualified items. At the same time, all staff participation, full supervision, responsibility to a person, check in place, documented in detail. Ensure that the quality of goods, all unsafe factors are blocked outside the campus.

Strengthen the training, strengthen the inspection, cultivate good hygiene awareness and habits of cooking staff. At the same time, strengthen the technology and skills of cooking staff. Do a good job of all accounts and related materials, materials, content, detailed and reliable; against the "Food Sanitation Law" and "collective dining regulations" check one by one, picking up the pieces, and strive to do a fine job and foolproof.

Third, standardize the operation, implementation in place

This semester, the school developed and improved the management system, such as various types of personnel job responsibility, service personnel code of conduct, respectively, on the canteen food hygiene, environmental hygiene, personal hygiene, cooks, raw material purchases, acceptance, storage, processing, tableware disinfection put forward clear requirements to achieve a clear responsibility, management system is complete. It has clear responsibilities, complete management system, interlocking, layer by layer control, reasonable process and standardized operation. Adhere to the separation of raw and cooked food, strict sterilization and cleaning of tableware. Strictly control the purchase, acceptance, storage, storage, storage and storage of raw materials; resolutely refuse to accept raw materials that do not meet the requirements. Strict institutionalized management of hygiene, clear division of labor, clear responsibility. In the daily management of employees, we system plus emotion, with their own actions to manage, with guidance to manage, in the constant teaching, employees can be from the assigned work to the transformation of self-assigned work. Fourth, increase hardware investment

Due to financial constraints in September this year and invested nearly 5,000 yuan to install the steamer car electricity equipment, both to reduce the labor intensity of the cafeteria staff, but also saves the cafeteria's fuel expenditures. V. Improvement Measures