Summary of canteen administrator's work: Fan Wen 202 1 (1) Our school strictly enforces the food hygiene law, strengthens the food hygiene management, runs the student canteen well, and constantly improves 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, leaders attach importance to it and understand it in place.
1, set up a leading group
Since the opening of the school canteen, the school has organized a strong team to manage the canteen scientifically. The principal is the leader, the vice president in charge is the deputy leader, and the chairman of the school trade union, the logistics director and the parents' committee are members of the management leading group, focusing on the standardized management of the canteen and food hygiene and safety, achieving goals, plans, priorities and measures, and implementing responsibilities at different levels.
2. The top priority of canteen work
People put food first, health first, people-oriented and health first. The purpose is to make students eat nutritious, healthy and safe, which is the top priority of school canteen management. There are nearly xx teachers and students in our school canteen. The service quality of the canteen is directly related to the quality of life and health of teachers and students, to the healthy growth of teenagers, and to the stability and development of schools and thousands of families. To this end, our school attaches great importance to the management of food hygiene in canteens, firmly establishes the ideas of safety first, hygiene first, health first and quality first, implements all-round management and strong supervision, and provides first-class services for teachers and students of the school, satisfying students and reassuring parents. We have constantly explored the management of canteens, established a set of scientific and standardized management mechanisms, 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 the Food Hygiene Law of People's Republic of China (PRC) and the School Hygiene Regulations. On this basis, the school has formulated a series of rules and regulations, such as the food safety responsibility system of xx school canteen, the hygiene inspection system of xx school canteen, the emergency treatment system of xx food poisoning, the management system of xx food hygiene and safety, and the post responsibility of xx restaurant manager, and established and improved the post responsibility and post management system, further clarified the post responsibility 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 good purchase. The main raw and auxiliary materials in our canteen are fixed-point procurement and contract system. The contract has clear quality requirements, including a copy of the supplier's ID card, detailed home address and contact information. The administrator, chef and warehouse keeper are responsible for daily inspection and have a look (production date, certificate, quality inspection report, packaging, deterioration, etc.). In case of returning to school during the May 1 ST and 11 th holidays, all the remaining ingredients before the holidays should be replaced; The canteen purchase must be registered and accepted, and the purchase registration must be carried out. Established a three-person signature system and a shopping card and ticket system. At the second level, the processing is carried out in strict accordance with the operating procedures. Vegetables should be soaked in clear water for more than half an hour every day to remove pesticide residues or vegetable worms. Oil will not be reused during processing. Irrelevant personnel in processing and storage places are not allowed to enter or leave, and food samples should be kept. 3. Divide meals in strict accordance with food hygiene and safety requirements: First, prevent food from turning sour, rotting, deteriorating and polluting, and deal with it seriously once found. Second, to prevent others from poisoning, in the management of food hygiene, canteen managers effectively supervise all links and prohibit non-operating personnel from entering the canteen, thus refusing the occurrence of poisoning incidents in time and space. Prevent the spread of diseases, insist on operating tableware by special personnel for each meal, adopt physical disinfection, and do a good job in cleaning tableware 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.
3. Establish a monitoring mechanism
In order to strengthen the supervision of food hygiene in canteens, a management organization and a leading group for canteen management have been established, which are responsible for the daily management, inspection, supervision, tasting, sample retention, form filling and canteen files. The school canteen management leading group conducts random checks on canteen work from time to time, and also conducts people's discussion and evaluation among teachers and students to find problems and solve them in time. The management department, teachers and students have been formed, which has played a positive role in all-round supervision of the management of school canteens.
Third, improve the quality of employees and establish a sense of service.
1, strict employment system
Canteen employees sign employment contracts with the school to clarify the rights and obligations, wages and benefits of both parties. When selecting employees, the school pays attention to ideological and political quality, professional and technical ability and sense of 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 the rules and regulations of school canteens, improve their legal awareness and food hygiene and safety awareness, insist on holding canteen management meetings every week, conduct independent study for more than three hours every month, and conduct regular assessments. Those who fail to pass the exam are not allowed to take up their posts. Conduct personal health examination for new employees. Those who fail the physical examination, those who fail to wear work clothes are not allowed to take up their posts, and establish personal files. Through pre-job training and intensive learning, we can improve the quality of employees, deepen service awareness, improve service level and quality, meet the needs of teachers and students, and provide strong logistical support for the development of the school.
3. Raise awareness and build a quality service brand.
According to the characteristics that students are active, self-discipline, self-management and self-care ability are relatively poor, the school has introduced a model that students have fixed seats while eating, and the restaurant manager is responsible for management, so as to ensure that students eat hot meals, avoid burns, understand the dining situation of students, correct partial eclipse and find out whether students are unwell in time.
Middle school life is an important stage for children's healthy growth. Students' diets are diversified, the quality is guaranteed, and the nutrition needed for students' growth is guaranteed. Prepare the menu for one week, the menu should meet the nutritional requirements, pay attention to the diversity of dishes, and the menu cannot be repeated within one week. In order to ensure the quality, we also accept the supervision of parents at any time. Parents can check whether we arrange dishes according to the menu, or eat with their children in the canteen when they come to school one day.
Under the correct guidance of leaders at all levels, the construction and management of canteens in our school have made certain achievements. In the future, we will further improve the health and safety management of our canteen, strive to improve the service quality and level of the canteen, ensure the health of teachers and students, make the teaching work of the school satisfactory and reassure parents.
Summary of canteen manager's work: Fan Wen 202 1 (2) In order to do a good job in school canteens and safeguard students' vital interests, the Food and Beverage Department has carried out the activities of "taking students as the center" and "establishing catering image and creating first-class service", which has received good results. The specific approach is:
I. Various management systems have been formulated and improved.
For example, the post responsibility system for all kinds of personnel, the code of conduct for service personnel, and the service commitment system. , put forward clear requirements for food hygiene, environmental hygiene, chef's personal hygiene, raw material procurement, acceptance, storage, processing, sales, tableware disinfection, etc., so as to ensure clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation.
Second, strengthen education and training to improve the quality of workers.
Send managers to other universities to visit and learn from the advanced management experience of brother universities. In addition, relevant professionals are selected to participate in professional knowledge training such as food procurement and certification, fire safety knowledge training and food poisoning prevention in the city. Professional teachers, such as epidemic prevention stations, are hired to train the restaurant staff on food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge, in order to improve the comprehensive quality of each employee and better serve the faculty.
Third, strengthen hardware construction to prevent accidents.
During the winter and summer vacations, the restaurant has been transformed to varying degrees, and some hardware equipment and utensils have been added, which has achieved reasonable layout, good ventilation and lighting, and good steam fume emission. A leading group for production safety was established and a "three-prevention" plan was formulated. Emergency lights are installed in the safe passage, and fire-fighting equipment is kept by special personnel. The administrator does fire inspection every day, and when he enters the canteen, the sign "canteen is important, no idle people" is hung. There is a warning of "Pay attention to safety and handle carefully" in the operation room, and the free soup served in the canteen is supervised by a special person. In addition to purchasing and disinfection, the key and difficult points of hygiene are chef's physical examination, separation of raw and cooked food, no four pests, clean meals and "five specialties" of cold meat. In view of these tasks, we attach great importance to them ideologically and take measures one by one to eliminate all kinds of hidden dangers in production and ensure the safety of operation and food hygiene.
Fourth, adhere to quality service and constantly expand the service concept.
The catering department should be people-oriented, create a comfortable dining environment for teachers and students, and constantly expand its business philosophy and service concept in the process of ensuring the supply of three meals a day for students.
1, established a "snack street", introduced dozens of famous snacks, increased the variety of colors, and attracted many students to eat.
2. Set up a 24-hour duty window in the lobby to ensure that students can have hot meals, hot dishes and hot soup at any time.
3, do everything possible to control costs, reduce food prices, and effectively benefit students. The museum provides students with free porridge every day to ensure that students can really eat clean, hygienic and cheap meals.
4. The office of the Food and Beverage Department should be on duty 24 hours a day to serve teachers and students. Set up quality service supervision desk and catering service hotline to solve the problems reflected by students at any time.
5. Provide xx jobs for students, so as to solve the urgent needs of poor students.
Due to the great attention and unremitting efforts of school leaders at all levels, it has laid a good foundation for the hardware construction and software management of catering work in our school, enhanced the safety and health awareness and responsibility awareness of all cooks, and formed good and standardized hygiene habits. The overall catering work in our school has made great progress and certain achievements, ensuring the stability and development of the school. At present, in view of the shortage of staff and heavy workload in restaurants, we should make progress despite difficulties, create conditions, pay close attention to standardized, standardized, institutionalized and orderly management, actively adapt to the requirements of school development, and push the catering work in our school to a new starting point and create greater glories.
A summary of canteen manager's work model essay 202 1 (3) A busy semester has passed. As the most important thing 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. In order to ensure the physical and mental health of each teacher and student, the canteen work during this period is summarized as follows:
First, show certificates to eliminate potential safety hazards.
As a collective canteen, strict implementation of food hygiene and safety is a major event 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, which ensures the normal operation of the canteen.
Second, strengthen software management.
At the beginning of the semester, the staff studied the Food Hygiene Law of People's Republic of China (PRC) together to improve their ideological understanding. This semester, ten rules and regulations (such as the system of asking for certificates) were formulated and put on the wall, especially the flow chart of food poisoning report (on the wall) and the food poisoning prevention plan were improved, so as to ensure the safety norms of school canteens from the system. Regularly train canteen staff in laws, regulations and work norms, and run school collective canteens well based on laws and regulations. On this basis, food hygiene supervisors, warehouse keepers and full-time buyers are specially set up to strictly control all kinds of main ingredients and fundamentally eliminate food safety hazards.
The school attaches great importance to the internal management of the canteen and makes great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, and standardize everything at all times. In food hygiene work, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention) and strictly control the "five customs" in procurement work, that is, strictly control the purchase channels, goods warehousing acceptance, standardized operating procedures, food hygiene and safety, and food storage and custody. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and record in detail. Ensure the quality of incoming goods and keep all unsafe factors out of the campus.
Strengthen training and inspection to cultivate good hygiene awareness and habits of cooks. At the same time, strengthen the improvement of cooking skills. Earnestly do a good job in all kinds of accounts and related materials, so that the information is not lacking and the content is accurate and reliable; In accordance with the "Food Hygiene Law" and the "Regulations on Group Dining", check one by one, and strive to be meticulous and foolproof.
Third, standardize operations and put them in place.
This semester, the school has formulated and improved various management systems, such as post responsibility system for all kinds of personnel and code of conduct for service personnel, and put forward clear requirements for food hygiene, environmental hygiene, personal hygiene of cooks, raw material procurement, acceptance, storage, processing, sales and tableware disinfection in the canteen, so as to achieve clear responsibilities, complete management system, level-by-level control, reasonable process and standardized operation. Adhere to the separation of raw and cooked, strict tableware disinfection and cleaning. Strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials; Resolutely reject raw materials that do not meet the requirements. Strict and institutionalized health management, clear division of labor and clear responsibilities. In the daily management of employees, our system has added emotion, managed by our own actions and managed by guidance. Under constant instruction, employees can change from assigned work to self-assigned work.
Fourth, increase hardware investment.
In the management of the canteen, we deeply feel that the current situation of the hardware facilities and equipment in the canteen has not met the development requirements. Therefore, the school repaired the roof of the canteen this summer, which improved the dining environment of teachers and students. It also vacated the original sports room and installed air conditioning as the teacher canteen, which improved the dining environment of teachers; Due to the shortage in Chai Yuan, four liquefied gas stoves and three 50kg liquefied gas cylinders were purchased in 10 this year, which not only reduced the labor intensity of the canteen staff, but also saved the fuel expenditure of the canteen.
Five, the implementation of fixed-point procurement system, put an end to security risks.
The safety work of the canteen mainly lies in the procurement, processing and storage of food, the cleaning and disinfection of tableware and the canteen staff themselves. The school's understanding of centralized procurement of raw materials, institutional measures, standardized procedures, oil, spices and rice in canteens has been further improved. Usually, under the principle of quality first and price second, meat is provided by qualified personnel. And adhere to the licensing system, obtain the food hygiene inspection certificate, laboratory test sheet, business license and related certificates, and accept them by special personnel, and earnestly do a good job in the inspection and acceptance of incoming goods. Food processing, storage, tableware cleaning and disinfection should be carried out in the post, with division of labor to people, clear responsibilities, timely records, and irregular inspections by the person in charge and the director. At the same time, strengthen the ideological education of canteen staff, strengthen the study of political theory, establish the idea of serving education and teachers and students, care about the life of canteen staff and solve their difficulties, so that they can work wholeheartedly for the canteen without selfish distractions. The canteen staff and related management personnel shall have a health check-up every academic year, hold a safety meeting once a month, and have a health check-up once a day, and receive necessary knowledge training so as to make temporary checks at any time, maintain good personal hygiene, and wear uniform work clothes and work caps. Due to the great attention and unremitting efforts of school leaders at all levels, it has laid a good foundation for the hardware construction and software management of catering work in our school, enhanced the safety and health awareness and sense of responsibility of all faculty members, and formed good and standardized hygiene habits. The overall catering work in our school has made great progress and certain achievements, ensuring the stability and development of the school. There has never been any safety accident in the canteen, and the canteen work has been well received by superior leaders and health departments, maintaining the brand of Nanjing catering industry.
Problems in intransitive verbs
With the improvement of people's living standards, our only child has developed a bad habit of being spoiled, mainly in:
1, picky eaters, partial eclipse, leading to serious phenomenon of watering rice and vegetables;
2. Children's independent living ability is poor, sometimes they don't have enough to eat and eat well, which causes parents' anxiety.
On the other hand, due to the lack of psychological research on primary school students, canteen staff often can't think what students think and treat each student correctly, which brings certain difficulties to canteen management. However, every job has its advantages and problems, but as long as we look at it in two, the difficulties will become handy. Therefore, I firmly believe that with the care and supervision of school leaders and the joint efforts of all canteen staff, our canteen will surely become more and more prosperous.
Summary of canteen administrator's work Fan Wen 202 1 (4) 202 1 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 improved, and the staff canteen is required to strengthen basic management, vigorously reform and actively innovate and develop. The meeting stressed that the staff canteen, as the key department of logistics support, must focus on service in the Olympic year to ensure food safety and staff health.
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 of 202 1 is summarized as follows:
First, the work summary of the completion of the main work indicators throughout the year
Operating income, expenditure, personnel training, food safety and hygiene, etc.
Second, rely on the leadership, rely on the backbone, mobilize employees, and promote reform and innovation through the whole chapter.
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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 cooperation of Qi Xin, the staff of the institute, the problem of foreigners entering the operating room, which has been the biggest reflection for a long time, has been effectively solved.
6. Establish and improve the supervisor's regular tracking 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.