Senior high school students' canteen management system (8 selected articles)

In our daily life, there are more and more places where we come into contact with the system, which refers to certain specifications or laws and customs. What are the systems you have been exposed to? The following is the management system of high school students' canteens (selected 8 articles) that I have compiled for you, hoping to help you.

Senior high school students' canteen management system 1

1. Canteen management is an important part of school management. The first-in-command responsibility system is implemented in canteen management, and a leading group for canteen management headed by the principal is established to strengthen the leadership of canteen management.

2. Establish a canteen management committee, led by a vice-principal, with the participation of teachers, student representatives, school logistics managers and food squad leaders, to do a good job in canteen management.

third, the school canteen is not contracted out, and all kinds of raw materials entering the canteen are purchased at designated points to ensure food quality.

fourth, the school adopts an assessment system for employing people. When selecting canteen managers and recruiting food employees, they must be strictly assessed. Those who have not obtained valid health certificates, have bad conduct and poor personal quality, and have mental health problems must not be employed. In principle, they cannot be employed if their personal hygiene is poor over 51 years old. All food employees must wear work clothes and hats to work.

5. Insist that a school leader is on duty every day, regularly check the quality of food, do a good job in implementing the health system, and ensure that students eat. It is strictly forbidden to enter the canteen with other people and strangers.

six, the canteen implements four fixed: fixed personnel, fixed objects, fixed time and fixed quality; Scribing responsibility, division of labor. After meals, clean the floor, walls, ceiling, stove, chopping board, dining table, kitchen cabinet, tableware and containers thoroughly. The utensils are placed in an orderly manner, and the upper and lower sewers are unobstructed. Dust-proof, fly-proof and rat-proof facilities are complete. There are no rats and flies in the canteen, and there is no garbage, pollution and sundries around the canteen.

VII. Strictly implement the Food Hygiene Law. School canteens can only be operated after obtaining a hygiene license. Food employees can have a physical examination once a year and hold valid health certificates and training certificates before taking up their posts. Anyone with infectious diseases will be resolutely dismissed.

8. Strengthen the education of food employees, regularly carry out education on nutrition, hygiene, professional ethics and the rule of law, strive to improve the political and professional level of employees, and establish the spirit of loving their jobs and being dedicated.

9. Disinfect tableware regularly to prevent cross-contamination; Tableware should be washed, cleaned, disinfected and cleaned, and food should be separated by five, that is, staple food and non-staple food, raw and cooked, finished and semi-finished products, food and omnivore, food and rodenticide and pesticides should not be mixed; Raw and cooked food knives and cold meat catering utensils must be used separately and clearly marked. The food containers should be covered, and food clips must be used when selling food. All finished products and semi-finished products in the operation room should be placed separately and stored.

X. The school should conduct a comprehensive supervision and inspection on canteen management, environmental sanitation, personal hygiene and logistics services every month, sum up experience, find out deficiencies, improve work, cash rewards and punishments, and strive to improve the level of canteen management and logistics services. Management system of high school students' canteen 2

1. The canteen is clean and bright, with no dust on the dining table, no garbage on the ground, and no dirty water and dust on the stools. The floor should be clean, cleaned and mopped at least 2-3 times a day, and the dining table should be cleaned at any time to ensure the cleanliness and hygiene of the restaurant. There is no sundries and garbage outside the canteen, and it should be cleaned at least 1-2 times a day. Dining room windows should be wiped at least once a week, and the glass should be clean and bright without dust and traces.

second, the canteen kitchen should be kept clean and tidy, and the ground should be kept dry and free of garbage and sundries; Cooking utensils and kitchenware are cleaned after use every day, placed in an orderly manner, and the walls are free of dust. All bowls, chopsticks and spoons in the canteen should be cleaned after use and put into the disinfection cabinet in time.

Third, raw and cooked foods should be separated to ensure that raw and cooked foods are not cross-contaminated or cross-flavored.

4. When vegetables and meat are processed, they should be cleaned before entering cooking procedures such as steaming, frying, boiling and frying.

5. Strictly implement the food hygiene system, and resolutely do not buy rotten, decaying, insect-borne and mildew-borne substances, and food processors will not process them.

six, canteen staff should wear work clothes, work caps, dress neatly, clean and well-groomed. We should do a good job in personal hygiene, wash our hands frequently, cut our nails frequently, have a haircut frequently and take a bath frequently. We are not allowed to wear rings, bracelets and other accessories at work.

7. The canteen staff shall take part in a physical examination organized by the health and epidemic prevention department once a year, and only those with health certificates can take up their posts.

8. The warehouse shall be clean and bright, and the materials shall be stacked in an orderly manner. Rice, flour and dry groceries shall not be placed on the ground.

9. The kitchen staff must properly maintain the order when buying food and vegetables, and establish the habit of employees consciously queuing for cooking and cooking.

11. I hope all the staff will support the work of the canteen to maintain the environmental sanitation inside and outside the canteen. Management system of senior high school students' canteen 3

1. Before taking a meal, the life guidance teacher will organize the students to queue up in the dormitory and enter the restaurant in order, without making any noise, crowding or knocking on pots and spoons.

2. Obey the management of life guidance teachers, and don't make trouble unreasonably.

3. Sit in the designated place for dinner and don't run around casually.

4. Pay attention to saving food, keep the desktop and floor clean and tidy, and prevent waste.

5. After eating, dump the leftovers and vegetables in the designated place, and don't throw them anywhere.

6. Wash the tableware in time after eating, keep it clean and insist on disinfection once a day.

7. Put the cleaned tableware into the cabinet, do not grab other people's tableware, and pay attention to keeping the cabinet clean.

8. Pay attention to saving water, and often educate students on saving water, electricity and grain.

9. The boarding students must have meals in the canteen after they take up the occupation. If they don't take leave in advance and don't come to the canteen for no reason, they will not be refunded.

11. The boarding teachers and teachers who often eat in the canteen need to book meals in advance.

11. After the meal, the life guidance teacher will organize the students to clean the dining room, and the cook will arrange it. Management system of high school students' canteens 4

1. Strengthen the awareness of "safety first", attach importance to the health and safety management of canteens, and include the health and safety management of school canteens in the school work plan, with the principal or vice principal in charge of the health and safety work of canteens.

second, establish and improve the canteen hygiene management system, and put the responsibility into place.

3. To act in accordance with the law and hold a certificate, you must have a health permit, a health permit for employees and a training certificate.

fourth, strengthen safety awareness, put an end to hidden dangers, and take measures to prevent flies and mildew. There is a special person in charge of the food operation room, to prevent people from entering casually, and the canteen is closed and locked after non-working hours.

5. The food and cooking oil in the canteen must be qualified food and cooking oil through regular procurement. Check the date, color and smell of cooking oil regularly to prevent the use of deteriorated oil.

VI. Keep the tableware clean, equipped with disinfection and disinfected regularly.

7. raw food and cooked food, clean food and unclean food must be separated, and food storage rooms must not be mixed with sundries.

8. Strictly control the expiration date and fresh-keeping period of food, and regularly clean and store food to prevent food from being out of date, mildewed and eaten by rats and insects.

nine, food workers must be in dressing the, not long hair and nails.

X. The school must regularly check the hygiene and safety of the canteen every month, and file the results of the self-inspection after being signed by the competent leader. Management system of high school students' canteen 5

In order to further enhance the sense of responsibility of canteen staff, continuously improve the service quality and ensure the high-quality, safe and efficient operation of the canteen, the following safe operation system is formulated.

first, raise awareness, strengthen leadership and have clear responsibilities.

1. Establish a canteen safety leading group, with the principal Chen Shengkun as the leader.

members: Zhang (safety and health specialist), Yi (general manager), Li (trade union) and Zhang (canteen manager).

second, strengthen the management of doormen and non-canteen staff.

1. Strengthen security, and prohibit non-canteen staff from entering the canteen processing operation room, food raw material storage room, dining room and other important places at will to prevent poisoning incidents.

2. Strengthen the guard's patrol on duty to prevent incidents such as theft of the canteen.

third, strengthen the management of canteen employees.

1. The canteen staff must ensure the quality, and it is forbidden to buy, use or sell rotten, harmful and toxic food, so as to prevent food poisoning.

2. During operation, raw and cooked foods should be separated to prevent cross-contamination, and all kinds of cooking utensils should be disinfected and cleaned regularly.

3. Strictly control the selection and washing of vegetables to ensure that they are sorted, washed and cooked; Prevent rats from biting flies, and it is forbidden to get sick from the mouth.

4. All the equipment in the canteen must be operated according to the specifications, pay attention to the safety of electricity and gas use, and put an end to all kinds of man-made accidents. The canteen staff must close the door in time when entering and leaving the canteen, warehouse and restaurant.

5. The fire-fighting equipment equipped in the canteen shall be carefully managed, kept in good condition and used correctly, and shall not be moved or used for other purposes. Management system of high school students' canteen 6

Keeping the canteen clean and tidy with good environmental hygiene is one of the important measures to ensure that food is not polluted. In order to ensure the hygiene and safety of food in school canteens, the hygiene inspection system of canteens is formulated.

1. The canteen management personnel should check the environmental sanitation of the canteen at any time and make inspection records.

2. The leaders in charge of the school or the leaders on administrative duty should check the hygiene condition of the canteen at least once a day from time to time, and make records.

3. Inspection contents:

1. Environmental sanitation in the canteen: whether there is food residue and other garbage on the ground, whether there is sewage in the potholes on the ground, and whether the washing bucket is covered. Whether there is any blockage inside and outside the pool, sewage trench, etc., and whether there is food residue. Whether the stove, operating table and other places are clean and tidy.

2. Personal hygiene of employees: whether employees are diligent, whether they wear work clothes and hats correctly, whether they wear jewelry for work, whether they smoke in the work area or the operation room, whether they make loud noises in the operation room, whether they have bad hygiene habits, and whether they wear disposable masks and gloves when distributing food.

3. whether the "three defenses" facilities in the canteen are damaged or not, and whether the functions and functions of the "three defenses" facilities are fully exerted.

4. Whether the employees operate in a standardized way according to the process, so as to separate raw and cooked meat from vegetarian food, and whether there is any phenomenon of standardized operation.

5. whether the warehouse is ventilated, neat, tidy and bright. Whether the clothes in the locker room are hung neatly and orderly.

6. Whether tableware and utensils are cleaned and disinfected after each use, and whether they are stored and cleaned in the pantry according to regulations and requirements. Management system of high school students' canteens 7

In order to standardize the management of primary school canteens and better implement the responsibility of hygiene and safety in canteens, according to the reality of our school and after discussion by the school committee, the tableware disinfection management system in this canteen is formulated, as follows:

1. All tableware (including bowls, chopsticks, pots, spoons, knives, etc.) should be cleaned in time after daily use to avoid attracting mosquitoes and flies to pollute.

2. The tableware shall be cleaned and disinfected by a special person, and operated in the order of scraping, washing, flushing, disinfection and cleaning.

3. When cleaning tableware, you must first soak it in high-quality detergent mixed with boiling water (or warm water) for more than 11 minutes, then clean it, and rinse it repeatedly with running water at least three times.

4. After washing, the tableware must be inverted in the steam box to make it dry, and prevent it from contacting with other articles to avoid pollution.

5. All tableware (including bowls, chopsticks, pots, scoops, knives, etc.) must be sterilized by steam every day (21 minutes), and then put in the cleaning cabinet to prevent re-pollution.

6. The primary school will conduct random checks on the sanitary condition of tableware, and the results of random checks will be linked to the wages and employment of workers.

7. If the tableware disinfection fails to meet the requirements (caused by employees) during the inspection by the superior department, it shall be ordered to make corrections once and dismissed twice.

8. Every spot check must be recorded and filed in time. Management system of high school students' canteens 8

1. Seriously implement the Food Hygiene Law and act in strict accordance with it.

2. The canteen should be divided into health responsibility areas, the responsible person should be identified, and the system of frequent sweeping and wiping and weekend cleaning should be adhered to, so as to keep the environment inside and outside the canteen clean.

3. Wash the vegetables and wash the rice, so as to prevent foreign objects in the food.

4. The processing site should always be kept clean and tidy, the upper and lower sewers should be unobstructed, and there is no accumulated water and grease on the ground. The garbage in the operation room should be collected and removed in time to prevent harmful insects such as fly maggots from breeding.

5. In the process of processing, the principle of separating raw materials from cooked materials should be strictly implemented, and the operation room, operators, utensils, finished products and semi-finished products should be strictly separated to prevent cross-contamination.

6. The prepared food should be covered with gauze to prevent flies and insects from biting and dust falling. Leftover food should be carefully kept, heated and cooked when it is sold again, and it is strictly forbidden to sell spoiled food.

7. Cooking personnel should always maintain personal hygiene, and often cut their nails and have a haircut; Work clothes and aprons should be washed and changed frequently.

8. Don't eat or smoke during meals, and don't grab food with your hands.

9. Do not bring an apron to the toilet, and wash your hands after defecation and before eating.

11, regular physical examination of cooking personnel, health certificate, can mount guard, infectious diseases should be transferred or dismissed.

11. Special personnel, rooms, utensils and refrigeration shall be provided in the cold meat room, and the imported cooked animal food shall be accepted and registered to ensure the hygiene quality. Cold vegetarian dishes should be fried and cooked thoroughly, and bean products should be cooked thoroughly before making cold dishes.

12, do not use raw materials that do not meet the hygiene standards, strictly prevent pollution in the operation process, and cook the semi-finished products thoroughly when cooking twice.

13. When purchasing food, the hygiene and quality of food should be strictly controlled, and prohibited food and rotten food should not be purchased. It is forbidden to transport food by vehicles carrying pesticides, fertilizers and other toxic and harmful substances. ;