Summary is a certain stage of the relevant situation within the analysis of research, to make a guiding conclusion of the written material, it can be clear the direction of the next step, less detours, less mistakes, improve the effectiveness of the work, let us take the time to write a summary of it. How should we write a summary? Here is my 2021 school cafeteria work summary for you, I hope to help you!

2021 school canteen work summary 1

School canteen health and safety is a direct relationship between the health and life safety of our teachers and students and staff, related to the normal development of our school education and teaching work. Since receiving the "State Food and Drug Administration, the Ministry of Education on the in-depth implementation of school canteen food safety special rectification work notice". Our school to further strengthen the work in food hygiene and safety, prevention and control of food poisoning, food-borne diseases, to ensure that the majority of teachers, students and staff dietary hygiene and safety, by the school leadership team decided to carry out a "special rectification of food hygiene and safety" activities within the scope of the whole school to eliminate food hygiene and safety hazards, the specific measures as follows

First, set up a leading group to strengthen the leadership to raise awareness.

Qiu Donglin as leader, Li Quansheng / Hu Guobing as deputy leader, the class teacher as a member of the group, the school's food hygiene is solely responsible for the serious inspection, at any time to supervise, strengthen management. At the same time, held a general meeting of all teachers and students, by the special group is responsible for, to all teachers and students to strengthen the ideological education, awareness-raising, at the meeting by the principal to do "special rectification of food safety in our school" made a concentrated summary. After the meeting, "rectification of the special group" tasked the classroom teachers, cafeteria managers, commissary, in the spirit of responsibility for students to continue to strengthen education, awareness-raising.

Second, the composition of the inspection team, centralized inspection, targeted.

By the head of the inspection team responsible for the cafeteria, commissary and the school pool was carefully verified, a variety of food sampling results show that: these commodities come from the formal channels, after a strict health inspection and in the shelf life of the sale, the pool near the clean and pollution-free. School cafeteria hygiene basically meets the requirements.

Third, the establishment of rules and regulations, regular spot checks, responsibility.

1, and the school commissary legal representative signed an agreement.

(1) Strictly prohibit the school commissary to sell "in the absence of food".

(2) It is strictly prohibited to sell expired and spoiled food in school kiosks.

(3) The salesperson at the kiosk must have a regular medical checkup.

2, the school cafeteria set up a special manager, the school and the administrator to identify the agreement, the specific requirements are as follows:

(1) to purchase assured meat, pollution-free vegetables, is strictly prohibited humane meat, relationship with the vegetables.

(2) storage and storage, to do the "four segregation", the storage room should be regularly disinfected, ventilation.

(3) The leftovers should be produced that flow, timely processing, not allowed to use the pot of food.

(4) The cafeteria should be fresh air, clean floors and walls, no accumulation of dust and cobwebs, good hygiene, tableware in an orderly manner, classified and divided into shelves.

(5) health disinfection measures should be complete, and have a special disinfection staff.

3, the school pool is responsible for, and by the school nurse regularly test the water quality. For the commissary, cafeteria, pool, rectification team regular spot checks, responsibility to a person, once the problem is held legally responsible.

Fourth, a clear monitoring program, set up a complaint phone, report box.

In order to ensure that food safety rectification work outside the real, to receive the results, especially in the school window clear supervision program, the main four points:

1, the school canteen, commissary should be responsible for the health and safety of all teachers and students, at any time and place to accept the supervision of all teachers and students.

2, all teachers and students have the right to the commissary of the "three no products" expired food, spoiled food to report.

3, all teachers and students have the right to report to the cafeteria spoiled meals.

4, in the school window near the report box, report phone is: ___. In short, in this rectification degree of work in the whole school teachers and students unity, unity of thought, the school has invested a lot of manpower, material resources. Two weeks has been the first results, of course, the future work needs to be unremitting, our school has the confidence to do a good job in this school food hygiene rectification work, at any time welcome the visit of the higher leadership, willing to accept the inspection and supervision of the higher leadership.

2021 School Canteen Work Summary 2

A semester has passed, as the top priority in the logistics work, the canteen 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 canteen managers should be more for the workers' diet, to ensure that every teacher and student's physical and mental health and consider, now on this period of time the canteen work as follows:

A, licensed to work, eliminate security risks.

Our school is a large campus of nearly five thousand people, as a large collective cafeteria, the strict implementation of food hygiene and safety is related to the health of every teacher and student. 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 the job. 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 do their jobs seriously, 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 Sanitation Law", to improve the ideological awareness of each staff member. 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 campus 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, to do a good job of the campus 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 campus 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, closely around the "three prevention" as the focus (anti-poisoning, anti-poisoning, anti-virus), procurement work, strictly put the "five passes" that is: strict purchase channels off, items into the warehouse acceptance pass, the standardization of operating procedures off, dietary hygiene and safety off, 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 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, 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 campus developed and improved various management systems, such as various types of personnel job responsibility, service personnel code of conduct, respectively, on the cafeteria 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, layer by layer, the process is reasonable, the operation is standardized. Operation standardization. Adhere to the separation of raw and cooked food, strict sterilization and cleaning of tableware. The procurement of raw materials, acceptance, warehousing, storage, storage, custody of strict control; do not meet the requirements of the raw materials resolutely refuse to accept. 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's hardware facilities, equipment, the state of the development requirements have been incompatible, for this reason, the campus 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 of 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. Campus to further improve the understanding of the canteen raw materials for centralized procurement, institutional 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, the 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 academic year, a monthly safety meeting and daily health inspections, at any time to accept the temporary inspection of the necessary knowledge training and maintain good personal hygiene, wearing uniform uniform uniforms, work hats. As the campus leaders at all levels attach great importance to the work of the cafeteria and always pay close attention to the school's 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 the overall food and beverage work of the cafeteria of the school has made great strides in the development of the overall work and certain achievements, to ensure that the stability and development of the campus. 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 campus 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 pampered 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 for meals, 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 in the school leadership care and supervision, in the cafeteria staff *** with the efforts of our school cafeteria will be more and more prosperous.

2021 school cafeteria work summary 3

Near the end of the term, the work is coming to an end, the cafeteria in the work of the semester in this also do a summary.

From a general point of view, the work of the cafeteria this semester compared to last semester has made great progress.

1, the management of further:

The operation of the workers requirements to the daily behavior of the workers have been extended to the near step, such as the workers with uniforms, eating, commuting time and so on than the last semester have made progress.

2, saving more fine

a, especially some dispensable seasoning I have no longer stock, so that repeated use of seasoning not only does not improve the taste of the dish but also affects the quality of the dish, while every day but also increased a lot of expenditure.

b, to reduce the waste of leftovers, last semester only threw the leftovers every day there are more than 200, this semester repeatedly ordered the person in charge of the last meal must be controlled, every day can not throw 40 people dishes (a pot). Now every day on the leftovers to basically achieve the effect of not throwing.

3, financial management responsibility

Recently, I and the relevant person in charge of the canteen financial registration, due to the initial financial and existing financial mismatch exists to a greater or lesser extent, in order to make the items lost someone is responsible for, I will financial registration is divided into a few pieces:

a, the operating room (person in charge of)

Noodles: dishes: soups: the second floor hall: three floors Hall:

b, rest room by the person in charge of each dormitory

c, the rest of the custodian **** and I with the responsibility

so that in whom the piece of the problem of who is held accountable for the responsibility of the light criticized, the heavier punishment and even dismissal.

4, the meal sample sample

This semester continue to add new patterns, not only the continuation of the rolls, sugar buns and noodles, etc., their own buns come up, doughnuts come up, bean paste buns come up, and sometimes occasional dumplings and fried buns piece. Below we will soon be on the scallion pancakes, baklava, chocolate buns, black rice buns and so on. So that teachers and students really feel that we are serving them.

5, other

In the cafeteria opened on the fourth floor of the archives, monitoring the integration of the room, you can monitor part of the operation and the sale of food; at the same time, equipped with special computers for electronic ledger and the city Drug Administration network, so that it is online supervision of our school staff, incoming and outgoing situation, the situation of the supplier, the situation of other documents.

Prospects for the next semester:

1, the above good to continue to consolidate, while constantly tapping the potential of workers to make it play the heat.

2, so that the workload of each point equalization, so as to reduce the generation of conflicts.

3, some can not participate in the work of the serious treatment.

2021 School Canteen Work Summary 4

In order to strengthen the supervision and management of school food safety, to prevent food safety accidents, to implement the responsibility of school food safety management, to protect the students' dietary safety and physical health. According to the Yuzhou City Food and Drug Administration, Yuzhou City Health Bureau, Yuzhou City Bureau of Education and Sports jointly issued the "Spring School Canteen Food Safety Inspection Work Program Notice" document requirements, I in accordance with the provisions of the program is responsible for the urban secondary school canteens to carry out a comprehensive supervision and inspection, is now summarized in the inspection as follows:

First, the leadership of the importance of careful organization

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 responsibility, a clear task, work priorities and work requirements.

Second, the focus of the work

According to the requirements of the program, the focus of the inspection:

1, the implementation of the food safety management system, whether the establishment of the principal as the first responsible for the responsibility of the school canteen food safety, whether clear food safety administrator and the implementation of the management of the responsibility;

2, catering services licensing, whether the validity of the validity of whether to Exceed the licensed scope of business.

3, hardware and facilities, the layout of the operating room is reasonable, whether or not there are "three prevention" measures, whether or not equipped with effective disinfection facilities, the establishment of a special tableware cleaning cabinet;

4, production and processing, whether or not in strict accordance with the "Food Safety Code of Practice for Food Safety in Catering Services" for operation.

5, the implementation of the system, whether the establishment of the cafeteria 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 notification, 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, part of the school cafeteria without a valid "food service license".

2, part of the school canteen workers can not provide a valid health certificate.

3, part of the school canteen 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, the purchase of food ingredients and purchase account and the system is not perfect.

2021 school canteen work summary 5

Set up a "service education" purpose standardize the school canteen safety and health management. We ____ elementary school existing 743 people, divided into 16 teaching classes, in the post of 45 teachers, kitchen staff employed 2 people. The number of students at school for breakfast is about 130, and the number of students at school for Chinese food is about 400. Schools in the education department and the health department under the correct leadership and supervision, firmly establish the "service to educate people" purpose, standardize the school cafeteria safety and health management, to protect the teachers, students and staff of the needs of life and health, to maintain a normal order of teaching and learning, by the teachers, students and parents praise.

First, people-oriented, firmly establish the awareness of teachers and students service Our school cafeteria currently has a full-time and part-time line management personnel, cooks 2 people. Cooking recruitment, selection, examination, induction training, skills competition are strictly in accordance with the procedures fair and open. 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 worry, comfort, peace of mind.

Second, standardize the school cafeteria safety and health management rules and regulations to system constraints developed a scientific, operational management system. These systems, from the content can be roughly divided into three categories: staff duties, food hygiene and safety management and property management. Some of them are formulated by the state, some by the municipal and county authorities, and some by the management team of the canteen according to the actual situation of the school, such as the "canteen safety and hygiene system", "practitioners' hygiene knowledge training system", "canteen employees' attendance system", "fire safety system", "purchasing staff's post responsibility system", "practitioners' health examination system", "tableware disinfection post responsibility system". Canteen staff should not only be familiar with the content of these systems, and all behavior should be bound by these systems.

Third, effectively strengthen the canteen food hygiene and safety work School canteen health and safety work is a matter of life and safety of teachers and students, no matter how important this work is raised to the degree of understanding is not too much. In order to ensure that nothing is wrong, we have carried out an all-round, all-process, all-weather three-dimensional archival management, cafeteria currently *** printed various forms more than 10 schools, in order to ensure the process of health and safety, to do a strict "five passes".

First of all, it is to strictly buy access. The date of purchase of raw materials, product trademarks, production date, shelf life, health certificates, business licenses, product inspection reports, etc. should be carefully registered, acceptance, by the chief of staff. 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 from units and individuals without health permits; strictly prohibit the purchase of food and raw materials without manufacturers, no production date and shelf life and beyond the shelf life; canteen purchased meat must have animal quarantine certificate. All suppliers to build a file, the goods supplied by the complete documentation, the supplier's production base for on-site inspection. The school also signed a food hygiene and safety responsibility with the supplier. Raw materials into the warehouse wall away from the ground, finished products and semi-finished products are separated, raw and cooked separately, non-stereotyped food stored in clean containers, and cover and cover to prevent cross-contamination. Secondly, strictly control the 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. The 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 equipped with sand doors and sand windows. Each team is required to fill in the cafeteria attendance, cafeteria operation logs, and food quality inspection forms every day. We ask our workers to strictly follow the rules and regulations for washing vegetables: what to wash before cutting, what to cut before washing, what to wash without soaking, what to soak and wash at the same time, what to soak in cold water, what to soak in hot water, what to soak in salt water, and how long to soak what. Meat and vegetarian food are stored in separate cabinets, cutting boards are separated and processed with separate knives. Sprouted potatoes are not used, beans should be boiled in water, soymilk should be boiled, and cold dishes should be warmed up to avoid poisoning. In order to strengthen the responsibility, the school and the cafeteria of the workshop team signed a food hygiene and safety responsibility.

Strictly the sale of finished products. Each meal cooked food is moved from the cooking room into the dining room for isolation storage, cooks must again wash their hands before selling food, disinfection, with a good mask. The cafeteria is not allowed to sell moldy food, and the overnight food is put into the refrigerated cabinet. Fourth, we strictly control the disinfection of tableware. For the washing and disinfection of tableware and crop containers, we generally use two methods: physical disinfection and chemical disinfection. Disinfected items are first washed in boiling water, chemically disinfected with detergents such as Cleanse and then steamed in a steamer for more than 30 minutes, and large items are put into a rice cooker and boiled for more than 30 minutes, which is physical disinfection. After that, they are put into the disinfection room and disinfection cabinet for cleaning. The above disinfection three times a day in the morning, in the evening, and fill out a detailed disinfection record sheet, the disinfection work to the letter.

In recent years, the City Health Supervision Bureau each time I check the disinfection of tableware in the cafeteria sanitary conditions, the pass rate are in 100%. Fifth, strictly personal hygiene of cooks. Require all cafeteria operators to realize regular physical examination, hold a health certificate to work. Develop good personal habits, diligent haircut, diligent nail clipping, diligent washing clothes, diligent change of uniforms, so that before going to work to wash their hands, disinfection, work wear uniforms, wearing a work cap, hanging on the post; selling food when carrying a mask; work to eliminate smoking. Solid canteen hygiene management for the healthy and rapid development of our school to create a good environment, provides a solid logistical support, recognized by the school teachers and students, parents rely on and leaders at all levels of affirmation. We will continue to work hard to innovate in the future, more accept the supervision and guidance of the higher authorities, better service for teachers and students, so that the school cafeteria hygiene management to a new level.

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