School cafeteria safety work summary of five

School cafeteria is engaged in the provision of food and beverage consumption for college students and service venues, its health and safety is related to the development and stability of the school. The most important thing is that health is related to the physical and mental health of students. The following is a summary of my school cafeteria safety work, welcome to read and share, I hope to help you.

School cafeteria safety work summary essay a

People eat for days", for students out of the house, "food" than "live" seems more important. School is a special unit, students are a special consumer groups, school cafeteria management, student health and dietary safety issues related to students' health, related to the school's reputation, related to the improvement of teaching quality, related to the development of schools, related to social stability. Therefore, the management of the cafeteria is a matter of concern to students, parents, society and the higher authorities. Our school also from the principal to all the administrative leaders of the ideological importance, work on the support, financial guarantee. 20x in our school to a high standard through the Wuxi City, "A" level of cafeteria management acceptance. We are engaged in the cafeteria work of all staff, y responsible, the importance of the work in place to recognize, have a sense of responsibility, dedication, work initiative. The following points on the following brief report:

First, the establishment of the cafeteria management network organization.

The school cafeteria by our General Affairs Office is fully responsible for a deputy director specializing in specific day-to-day work, the implementation of the Catering Management Committee of the quality of the cafeteria and financial supervision, Catering Management Committee by the trade unions, representatives of some of the representatives of the Board of Directors and outstanding student representatives to participate in the principal's office directly or the General Affairs Office of the quality of the meals proposed evaluation. School cafeteria is divided into a cafeteria (first floor), the second cafeteria (second floor) two shifts, respectively, by the school hired two people in charge of the team leader, division of labor to a person, a clear responsibility, layers of signing a safety certificate of responsibility, mutual supervision and assessment.

Second, improve the system, the measures in place

We General Affairs Office of the cafeteria staff held a special meeting each month, and to hire the town's comrades of the Health and Epidemiological Station to do our duty to attend the meeting of the volunteer supervisors, focusing on learning and discussing the implementation of various rules and regulations, and safety education work, and so on. From 20x onwards, we have formulated "school logistics management system", "canteen health and safety convention", "canteen staff duties", "Zhangzhu senior high school canteen health basic requirements", "Zhangzhu senior high school canteen safety responsibility", "logistics personnel assessment system", "tableware cleaning and disinfection system", "food poisoning emergency treatment and epidemic reporting system", "canteen food storage depot system", "the Cafeteria staff health and personal hygiene system", as well as carefully study "Chinese People's *** and the State Food Hygiene Law", "Jiangsu Province Food Hygiene Regulations" and other content, so that the system is sound, the measures are in place, the management is strict, and whoever has a problem is responsible for it, in order to prevent the various management systems in the form of a practical system to put the system into practice. On the one hand, the cafeteria in the organization of the entire staff of the management system to learn on the basis of all employees to strengthen skills training, this year we conducted two simulated fire drills, but also for the department of the requirements of the different positions, the implementation of personal skills for a number of drills, on the other hand, to increase the implementation of the management system for the process of the specific operators of the on-site supervision and on-site education, in order to reverse the operators in the entire Catering industry in the common existence of bad habits, through a series of effective measures, so that the management system measures gradually pushed to the implementation.

Third, the form of management of the cafeteria

Now the form of management of the school cafeteria for self-management and the employment of the team leader system, by the cafeteria chef to open the menu, by the General Affairs Office audit, and then by the delivery of the designated units, by the General Affairs Office of the appointed person responsible for the acceptance of the inspection, audit, and then by the director of the General Affairs for approval, the entire process of the school nurse to supervise the health of the food control from time to time a combination of random inspections. The school now has about 1200 people dining. The cafeteria is required to continuously adjust and improve the dietary structure. Breakfast no less than 12 varieties, middle and dinner no less than 23 varieties of dishes for students to choose from, and take a dish more than one way to suit students' tastes. The prices of all dishes are uniformly set by the General Affairs Office and the Catering Management Committee. At present, the whole halo 2 yuan, small halo 1.5 yuan, seasonal vegetables 0.5 yuan - 1.0 yuan, soup free. According to the school cafeteria business philosophy does not earn students money, the current profit control within 2.5%, basically all the funds for student meals.

Fourth, 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, the system measures, standardized procedures, salad oil and seasonings, rice in the cooking oil company procurement, usually meat, etc. adhere to the quality first, the price of the principle of the second, by the fully qualified units to provide. And adhere to the certificate system, request for food hygiene inspection certificate, laboratory tests, business license and related licenses, acceptance by the General Affairs Office, effectively grasp the purchase and acceptance of goods. This semester vegetables are mainly provided by the town vegetable base, meat for the Yixing Ruide company to provide, so as to eliminate non-accessible food into the campus. Food processing, storage and tableware cleaning and disinfection of the implementation of the post, division of labor to a person, clear responsibilities, timely records, the General Affairs Office from time to time to check. At the same time to strengthen the ideological education of the cafeteria staff, strengthen the study of political theory, set up for the education service, for teachers and students to serve the ideology, and effectively care about the life of the cafeteria staff, 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 semester health check, a monthly safety meeting and daily health checks, ready to accept the temporary inspection of the necessary knowledge training and maintain good personal hygiene, wearing uniform uniform uniforms, work hats.

Fourth, there are problems

In the process of self-examination and self-correction, there are still some problems: must further strengthen the quality of food purchases, the establishment of more feasible rules and regulations, should be faster to make part of the students' parents to join the meal management committee, so as to do a good job of parents, the community's publicity and education, and usually have to strengthen the supervision of the General Affairs Office, the checking of the work and so on. School cafeteria is the work of the top priority, how to make teachers and students eat satisfied, eat healthy, eat safe, is our school in the future is always to think about the problem.

School cafeteria safety work summary essay two

To do a good job in the school cafeteria work, to maintain the interests of students, the dietary section of the "students as the focus of attention", "tree dietary image, create a first-class service," the activities, received a better effect. Specific practices are:

First, the development and improvement of the management system, such as various types of personnel job responsibility, service personnel code of conduct, service commitments and other systems, respectively, on the restaurant's 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, interlinked, the layers of control, the process is reasonable, the process is reasonable, and the food is not a good thing, the food is not a good thing, the food is not a good thing. Layers of checks and balances, the process is reasonable, standardized operation.

Second, strengthen education and training to improve the quality of workers. Selected managers to other universities to visit and learn from the advanced management experience of brother universities. In addition, the selection of relevant professionals to participate in the city's food purchasing license professional knowledge training, fire safety knowledge training, food poisoning prevention professional knowledge training. And hire the epidemic prevention station and other professional teachers of the restaurant staff for food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge training, aimed at improving the overall quality of each employee, better service for the faculty and staff.

Third, strengthen the hardware construction, to eliminate accidents. The use of winter and summer vacations on the dining room to varying degrees of remodeling, reconstruction, add some hardware equipment and appliances, to achieve a reasonable layout, ventilation and lighting, steam and fume emissions good. The establishment of a leading group of production safety, the development of the "three preventive" plan, the installation of emergency lights in the safety channel, fire equipment, fire prevention, fire prevention inspections every day administrators, into the cafeteria there is a reminder of the "cafeteria heavy, no one is allowed to enter the". There is a warning message "Pay attention to safety, careful operation" in the operation room, and the free soup supplied by the cafeteria is under the supervision of a person. In addition to procurement and disinfection, health priorities and difficult work for the cooking staff physical examination, raw and cooked separately, no four pests, three meals clean, cold meat, "five special" and so on, for these jobs, the ideological importance of going all out to take measures one by one to eliminate all kinds of safety hazards in the production, to ensure the safety of operation and food hygiene and safety.

Fourth, adhere to the quality of service, and constantly expand the concept of service. The dietary section to do people-oriented, to teachers and students to create a comfortable dining environment, in the process of ensuring that students three meals a day food supply, and constantly expand the business philosophy and service concept.

1, the establishment of a "snack street", the introduction of dozens of famous flavor snacks, increase the variety of colors, attracting many students to go to dinner.

2, in the hall opened 24 hours on duty window, to ensure that students can always eat hot rice, hot dishes, hot soup.

3, do everything possible to control costs, reduce the price of food, and effectively benefit students, the hall every day for students to supply free rice, to ensure that students really eat clean and hygienic, inexpensive meals.

4, the dietary section of the office to ensure 24-hour duty for teachers and students. Open quality service monitoring desk, set up a food service hotline, at any time to solve the problems reflected by the students.

5, to provide financial aid positions 18, to solve the urgent needs of special hardship students.

As the school leaders at all levels attach great importance to the work of the restaurant and always pay close attention to the work of our school dietary work hardware construction and software management has laid a good foundation to enhance the safety and health awareness of all cooking staff and sense of responsibility, the formation of a good standardized hygiene habits, so that our school cafeteria dietary work in general has made great strides in the development of the overall work and a certain amount of success, to ensure that the stability and development of the school. Currently for the restaurant staff is small, heavy workload, we will know the difficulties and create conditions, pay close attention to standardization, standardization, institutionalization, order management, and take the initiative to adapt to the requirements of the school's development, will be our school dietary work to a new starting point, to create a new glory.

School cafeteria safety work summary essay three

Students at school to eat well, is the most concerned parents, but also we do a good job in the cafeteria is the most critical link. All of a sudden to solve the problem of nearly five hundred children to eat, for our management team without any experience in the management of the cafeteria is a big problem. We worked together to figure out a series of solutions.

First of all, according to the age of the students, we divide the table, select the table leader, and implement the table leader responsibility system. The first thing you need to do is to get into the dining room before each meal, set up the tableware, organize the tables and stools; dining in the table by the table leader management students dining, advocating civilized dining, standardized dining; after the meal table leader to organize the tables and stools, the leader of the orderly withdrawal of the dining room. From time to time to convene a meeting of the head of the table, exchange, learn from the good management of the head of the table to determine the "head of the table is the concept of service", so that each head of the table to clarify their own responsibilities, do their jobs.

Second, the development of a strict management of student meals, dining students require standardized dining, civilized dining, and develop good eating habits. Teachers on duty in the students during the meal to do a good patrol, that is, the students by the meal management and service to the students, focusing on those who have poor self-care ability to take care of the students.

Third, a series of educational activities for students.

1, civilized dining education. The development of "student dining instructions", "excellent table evaluation methods", supervision, standardization of students' dining habits.

2, good habits education. Educate students to develop a good habit of washing hands before meals, rinsing mouth after meals, brushing teeth in the morning and evening, not eating snacks, not picky, not partiality, not talking during meals, eating slowly and slowly swallowing the good habits.

3, love food education. Educate students to cherish food, "set up saving honor, waste shame" concept, do not waste food, and develop the habit of thrift and frugality.

Fourth, the scientific and rational arrangement of diet, reasonable formulation of recipes.

Weekly by the chef to develop weekly recipes, the formulation of recipes should be based on the growth needs of students, but also in line with the level of consumption of parents. Under the premise of eating well, eat enough, we consider the economic burden of parents. Monthly rates are set at $220 for the lower grades and $230 for the upper grades. This standard is the lowest in the county residential school.

Recipes are formulated to be scientific, practical and in line with the growth needs of students. Each meal of two dishes, meat and vegetables, nutritional matching, green vegetables with a variety of varieties, a variety of practices.

Fifth, we are in the management of the group, find ways to improve management capacity and management quality. For example, we implement incentives in the management, the implementation of "star table" selection system. We study and formulate a set of "Star Table Comparison System", a monthly assessment, the selection of "Star Table", regular recognition and reward.

Sixth, highlighting the safety work.

In the safety work, we really "restaurant is no small matter," the principle of solid grasp of each link of the safety work. Strict implementation of food, restaurant management methods, to eliminate all sources of contamination, especially for the treatment of leftovers strict control, scientific planning for each meal, the amount of staple food, for each meal leftovers, resolutely dealt with.

As we grasp the law properly, our restaurant did not occur a security incident throughout the year, to achieve the annual "zero accident".

Seventh, we met the inspection tasks at all levels, recognized by leaders at all levels. After several special inspections of the city and county authorities, have been well received by leaders at all levels.

In the annual selection of the county food industry, our school restaurant for the first time was named "A-class restaurant" honor, become the county's food industry leader;

In May this year, the county's education management work site will be successfully provided on-site; get the Bureau of Leadership and the principal of the school's praise, and after the meeting with each other, the third middle school, the experimental primary school, the primary school of the experimental school, and the school's leadership. Received the third secondary school, experimental elementary school, Sihe Township Central School and other brother schools to visit and learn.

In the Municipal Political and Legal Committee special inspection of security work, in the software construction and management style received a favorable review, the municipal political and legal leadership of our approach to be affirmed.

Provincial supervision and inspection team to school supervision and inspection of school work, the canteen work as an important part of the residential school inspection, inspection of our practices should be recognized for the school to win the honor;

Looking back on the semester management of the canteen, we have made some achievements but also exposed some problems. Typical problems are four:

First, the management of a serious lack of experience, despite the subjective desire to do a good job of management, but due to the lack of management experience, resulting in unscientific methods, resulting in a number of unsatisfactory places. Relative comparison of this semester than last semester in the management of the accumulation of some experience, but there are still some problems.

Secondly, the lack of professionals and professional knowledge, these problems have both subjective and objective reasons, to be constantly enriched and improved in the future work.

Third, the infrastructure continues to improve.

1, the restaurant needs to increase refrigeration facilities to solve the problem of dining students, too hot.

2, the student dining table frame part of the cracks, and not easy to weld, the urgent need to replace.

3, the staple food storage room is humid, the staple food room is humid, ventilation is not good. Fourth, managers are understaffed.

School cafeteria safety work summary sample four

Time flies, busy, a school year and is about to pass. Looking back at the past every day, I as a school cafeteria workers, y feel the responsibility of the major, heavy work pressure. Because I am engaged in the work, the quality of management, is likely to affect the physical and mental health of teachers and students. Therefore, in order to build on our strengths and avoid weaknesses, we can do a better job in the future, here, I will summarize the work of the canteen in this school year as follows.

First, strictly good canteen health, because it is related to the health of every teacher and student. First of all, the requirements of each cafeteria staff, every year to carry out a physical examination before starting work. Secondly, from time to time to staff ideological education, implement the Food Sanitation Law stipulates the requirements. Through learning, improve the staff in the work of service quality and awareness. Effectively do a good job of our school canteen food hygiene work, tableware, "a wash, two rinse, three disinfection," the workbench to do with the use of clear, cutting board meat, vegetarian, raw, cooked to be separated every day in the kitchen to carry out a major cleanup. If found that the work is not in place immediately pointed out, ordered to correct in a timely manner. 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, strictly good food safety, every semester to study with the cafeteria staff and the "Chinese People's **** and the State Food Sanitation Law", to improve the ideological awareness of each staff. Also formulated various rules and regulations and on the wall, improve the 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, work norms of training, to achieve the laws and regulations as a guideline. Also attaches great importance to the internal management of the canteen, 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).

Third, strictly good food purchase, procurement work strictly "five passes" that is: strict purchase channels, items into the warehouse acceptance pass, operating procedures standardized pass, dietary hygiene and safety pass, food storage storage pass. 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, let all staff participation, full supervision, responsibility to a person, check in place, documented in detail. Ensure the quality of goods, all unsafe factors are blocked outside the campus.

Fourth, try to put a good cooking technology, in the cafeteria staff to strengthen the inspection and supervision, cultivate their good health awareness and habits and quality of cooking at the same time, often listen to the views of teachers and students, and once a month to convene a meeting of the cafeteria work, modify and determine a good monthly (4 weeks) menu, weekly recipes to strive to achieve a rich and diverse, and constantly improve the quality of meals. Often supervise the cafeteria staff to burn good food, improve the technology and skills of cooking staff. The daily meals strive to achieve "color, aroma, taste" are complete, so that teachers and students eat nutritious, eat at ease.

This year, our school cafeteria in the city health supervision and many random inspections, health pass rate are up to; in the creation of the provincial safe school, our school cafeteria has been praised by experts; in the municipal cafeteria evaluation in the A-class cafeteria title. In the city health supervision of the city's catering industry food safety and health assessment, won the excellent honorary title. Cafeteria management work is a long way to go, but I firmly believe that in the care and supervision of school leaders, in the cooperation of all teachers, in the cafeteria staff *** with the efforts of the school cafeteria will do better and better.

School cafeteria safety summary essay five

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

First, licensed to work, to eliminate potential safety hazards

As a collective cafeteria, the strict implementation of the food hygiene and safety is related to each teacher and student, the food safety is the most important thing. 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 our school canteen food hygiene, tableware, "a wash, two rinse, three disinfection", the workbench to do with the use of clear, 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, cafeteria managers 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 specializing in 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 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. Seriously do a good job of all accounts and related materials, materials, content, detailed and reliable; against the "Food Sanitation Law" and "collective dining regulations" article by article check, pick 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, 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 disinfection 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 continuous 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 a steamer with electricity equipment, both to reduce the labor intensity of the cafeteria staff, but also saves the cafeteria's fuel expenditures.

V. Improvement measures

We feel y in the management of the cafeteria, the current cafeteria hardware facilities, equipment, and the development of the situation has been incompatible with the requirements of the school in the future should be the roof of the dining room maintenance, increase some of the necessary hardware equipment (such as: freezers, fresh cabinets, sample cabinets, hoods, student water heaters and so on) to improve the environment of the dining room teachers and students.