In the school canteen work, under the correct leadership and supervision of school leaders, we firmly established the purpose of "serving and educating people", standardized the safety and health work of the canteen, guaranteed the living needs and physical health of teachers and students, and maintained the normal teaching order, which was well received by teachers, students and parents. The school canteen work is summarized as follows:
Do a good job in food hygiene and safety in canteens. The health and safety of school canteens is a major event related to the life safety of teachers and students, which cannot be overemphasized.
First, strictly control the purchase and purchase access.
The purchase date, product trademark, production date, shelf life, health certificate, business license and product inspection report of raw materials should be carefully registered and accepted. Those who do not meet the requirements are resolutely not allowed to enter the raw material warehouse; It is strictly forbidden to purchase raw materials, semi-finished products and finished products from units and individuals without health permits; It is strictly forbidden to purchase food and raw materials without manufacturers, production date and shelf life, and beyond the shelf life; The meat purchased in the canteen must have an animal quarantine certificate. File all suppliers, complete the licenses of the goods supplied, and conduct on-site inspection of the supplier's production base. The school also signed a letter of responsibility for food hygiene and safety with suppliers. Raw materials enter the partition wall of the warehouse and leave the ground. Separate finished products from semi-finished products, and separate raw and cooked products. Unshaped foods should be stored in clean containers and covered to prevent cross-infection.
Second, strictly control production operations.
In the process of food processing, in strict accordance with the relevant regulations, the disinfection should be thoroughly cooked. In the roughing room, choose vegetables and cut them on the chopping board. The operating room should be clean and sanitary, the canteen should be clean and bright, and all doors and windows should be equipped with salmonella and sand windows. Each team should fill in the canteen attendance and canteen operation log every day, and make a food quality checklist. Washing vegetables is learned. What vegetables should be washed before cutting, what vegetables should be cut before washing, what vegetables should not be soaked, what vegetables should be soaked after washing, what vegetables should be soaked in cold water, what vegetables should be soaked in hot water, what vegetables should be soaked in salt water, and how long, all of which require workers to operate strictly in accordance with the rules. Vegetarian dishes are stored in separate cabinets, the chopping boards are separated, and the knives are processed. Potatoes do not need to germinate, green beans should be boiled, soybean milk should be boiled, and cold dishes should be heated thoroughly to avoid poisoning incidents.
Third, strictly control the sales of finished products.
The cooked food for each meal is transferred from the cooking room to the pantry for isolated storage. Cooks must wash their hands, disinfect and wear masks before selling meals. Overnight food is put in the freezer in the canteen, and moldy food is not sold.
Fourth, strict tableware disinfection.
Cleaning and disinfection of tableware and containers for placing crops: firstly, clean the disinfected items with boiling water, then carry out chemical disinfection with detergents such as cleaning nets, then steam them in a steamer for more than xx minutes, and put large items in a pot for more than xx minutes, which is both physical disinfection. Backward disinfection rooms and cabinets will be cleaned and disinfected. In recent years, the superior departments have randomly checked the disinfection and sanitation of tableware in our canteen every time, and the qualified rate is 100%.
Fifth, strictly control the personal hygiene of chefs.
As a canteen operator, he insists on regular physical examination and holds a health certificate. Develop good personal habits, frequently cut hair, frequently cut nails, frequently wash clothes, and frequently change work clothes, so as to wash hands, disinfect, wear work clothes, wear work hats, and put on posts before going to work; Wear a mask when selling rice; Don't smoke at work.
In a word, the school canteen has done its best for the healthy and rapid development of our school, which has been recognized by all teachers and students, trusted by parents and affirmed by leaders at all levels. Accept more supervision and guidance from school leaders, better serve teachers and students, and make the school canteen work to a new level.
Chapter two: summary of school canteen work. The model essay briefly established the purpose of "serving and educating people" and standardized the safety and health management of school canteens. There are xxX people in our xx primary school, divided into xx classes, XX in-service teachers and X employees in the kitchen. The number of people who eat breakfast at school is around xxx, and the number of people who eat lunch at school is around 400. Under the correct leadership and supervision of the education and health authorities, the school firmly established the purpose of "serving and educating people", standardized the safety and health management of school canteens, guaranteed the living needs and physical health of teachers and students, and maintained the normal teaching order, which was well received by teachers, students and parents.
First, people-oriented, firmly establish a sense of service between teachers and students?
At present, there are X full-time and part-time managers and X cooks in our school canteen. The recruitment, selection, examination, on-the-job training and skill competition of chefs are conducted in strict accordance with procedures, fair and open. In order to establish the consciousness of service and education, teachers and students will feel at home when they go to the canteen, and feel at ease, comfortable and assured.
Second, standardize the rules and regulations for the safety and health management of school canteens, and bind people with the system?
We have formulated a scientific and operable management system. These systems can be roughly divided into three categories: employee responsibilities, food hygiene and safety management and property management. It is formulated by the national, city and county authorities and canteen management team according to the actual situation of our school, such as canteen safety and health system, staff health knowledge training system, canteen staff attendance system, fire safety system, post responsibility system for purchasing personnel, staff health inspection system, post responsibility system for tableware disinfection, etc. Dining room staff should not only be familiar with the contents of these systems, but also all behaviors should be bound by these systems.
Third, earnestly strengthen the food hygiene and safety work in canteens?
The health and safety of school canteens is a major event related to the life safety of teachers and students, which cannot be overemphasized. In order to ensure foolproof, we have carried out all-round, whole-process and all-weather three-dimensional file management. At present, more than 10 schools have printed various forms in the canteen, and in the process of ensuring health and safety, the "five customs" are strictly controlled.
The first is to strictly control the purchase and purchase access. The purchase date, product trademark, production date, shelf life, health certificate, business license and product inspection report of raw materials should be carefully registered and accepted, and the steward should check. Those who do not meet the requirements are resolutely not allowed to enter the raw material warehouse; It is strictly forbidden to purchase raw materials, semi-finished products and finished products from units and individuals without health permits; It is strictly forbidden to purchase food and raw materials without manufacturers, production date and shelf life, and beyond the shelf life; The meat purchased in the canteen must have an animal quarantine certificate. File all suppliers, complete the licenses of the goods supplied, and conduct on-site inspection of the supplier's production base. The school also signed a letter of responsibility for food hygiene and safety with suppliers. Raw materials enter the partition wall of the warehouse and leave the ground. Separate finished products from semi-finished products, and separate raw and cooked products. Unshaped foods should be stored in clean containers and covered to prevent cross-infection. Secondly, strictly control the production operation.
In the process of food processing, in strict accordance with the relevant regulations, the disinfection should be thoroughly cooked. In the roughing room, choose vegetables and cut them on the chopping board. The operating room should be clean and sanitary, the canteen should be clean and bright, and all doors and windows should be equipped with salmonella and sand windows. Each team should fill in the canteen attendance and canteen operation log every day, and make a food quality checklist. Washing vegetables is learned. What vegetables are washed first and then cut, what vegetables are cut first and then washed, what vegetables are not soaked, what vegetables are soaked in cold water, what vegetables are soaked in hot water, what vegetables are soaked in salt water and how long. We require workers to operate strictly according to the rules. Vegetarian dishes are stored in separate cabinets, the chopping boards are separated, and the knives are processed. Potatoes do not need to germinate, green beans should be boiled, soybean milk should be boiled, and cold dishes should be heated thoroughly to avoid poisoning incidents. In order to strengthen the responsibility, the school signed a letter of responsibility for food hygiene and safety with the canteen teams.
Strictly control the sales of finished products. The cooked food for each meal is transferred from the cooking room to the pantry for isolated storage. Cooks must wash their hands, disinfect and wear masks before selling meals. Overnight food is put in the freezer in the canteen, and moldy food is not sold. Fourth, strict tableware disinfection. For the cleaning and disinfection of tableware and containers for placing crops, we generally adopt two methods: physical disinfection and chemical disinfection. First, clean the disinfected articles with boiling water, then chemically disinfect them with detergents such as Jiemie Net, and then steam them in a steamer for xx minutes or more. Boiling large items in a porridge pot for more than xx minutes is not only physical disinfection. Reverse disinfection room, disinfection cabinet, cleaning. Disinfect three times a day in the morning, at noon and at night, fill in the disinfection record form in detail, and implement the disinfection work.
In recent years, the Municipal Bureau of Health Supervision has made spot checks on the disinfection and sanitation of tableware in our canteen every time, and the qualified rate is 100%. ?
Fifth, strictly control the personal hygiene of chefs.
All canteen operators are required to have regular physical examinations and hold health certificates. Develop good personal habits, frequently cut hair, frequently cut nails, frequently wash clothes, and frequently change work clothes, so as to wash hands, disinfect, wear work clothes, wear work hats, and put on posts before going to work; Wear a mask when selling rice; Don't smoke at work. The solid management of canteen hygiene has created a good environment for the healthy and rapid development of our school and provided solid logistical support, which has been recognized by all teachers and students, relied on by parents and affirmed by leaders at all levels. We will continue to innovate in the future work, accept more supervision and guidance from higher authorities, better serve teachers and students, and make the health management of school canteens reach a new level.
Chapter three: summary of school canteen work model essay "Time flies". Near the end of the year, it has been three months since I took over the canteen in a blink of an eye. As a canteen, you can't do without food. Food is an indispensable part of everyone's life. If we leave the tools for eating, we can't survive. Therefore, as a unit canteen is also very important. As a manager, I should pay more attention to the diet of employees and ensure the physical and mental health of every colleague. Now I summarize the canteen work during this period as follows:
First, as a collective canteen, food hygiene and safety should be strictly implemented.
Food hygiene and safety is a major event related to the health of every employee.
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 process learning, improve the service quality and awareness of employees at work. Do a good job in the food hygiene of our canteen and the "one wash, two flushes and three disinfections" of tableware. The workbench should be cleaned as needed and the kitchen should be cleaned 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, thus ensuring the normal operation of the staff.
Second, formally take over the canteen work.
First of all, the inventory handover of goods. I personally work in the kitchen every day, communicate with them, learn more about the needs and shortcomings of canteen work, and improve the status quo in time. For example, the health situation: because we received several large-scale convention documents some time ago, everyone was exhausted, did not clean up thoroughly in time, and the items were not arranged neatly, which left a bad impression on the leaders that the canteen was dirty, chaotic and poor. In order to adjust the mentality of the staff in time and change the status quo, I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stoves, steamer, floor and warehouse with them. This cleaning is effective, the kitchen has changed obviously, and the good working environment has changed the impression of the leaders. Keeping it up is the key.
X was a busy month. The director of the reception center and his party studied and exchanged ideas. The center came to have dinner with the full-time polytechnic university and had more than ten meals. The reception of the dinner party was completed in time, accurately and smoothly, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees.
Autumn and October are the harvest season, and autumn vegetables are also on the market. In order to reduce the cost of the canteen, we bought a large number of vegetables stored in winter, such as radish, Chinese cabbage, potatoes, green onions and so on. And sauerkraut and all kinds of pickles. In this way, workers can also eat all kinds of food in winter. At the same time, with the support of leaders, it took us a week to build the winter storage cellar, which ensured the storage of vegetables in winter storage.
Third, reserve food.
Xx people need to go out to buy all kinds of food, such as meat, vegetables, eggs, poultry, staple food, non-staple food and so on. For the food purchased by individuals without Quarantine Certificate or Food Hygiene Permit, all the foods that have been stored for a long time, deteriorated and deteriorated are rejected, which puts an end to the occurrence of serious food poisoning incidents and effectively guarantees the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the employees who ate in our canteen.
In addition, I also have strict financial discipline. Every time you purchase, you always want to accept it. If you want to refuse it, you will refuse it, and you will pay it in time, which ensures that the funds are earmarked for special purposes and will not spend money indiscriminately. I will settle accounts every five days and submit expenses every ten days, so as to achieve low price and good quality on the principle of economy.
Due to my limited level, I am not proficient in canteen management and have a lot of work to do. In the first month, I lost 55. 86 yuan lost another 76% in the second month. 25 yuan. This also confirms my shortcomings in canteen management, and I will increase my management and quality learning in the next work. At the same time, control the purchase of food and the loss of goods to ensure that employees can eat cheap and safe food.
In short, the canteen work is gradually moving towards normalization and normalization, and the canteen staff are also stepping up their efforts to gradually form a team that is dedicated, pragmatic and dedicated, and contributes to the development of the cause silently.
Chapter IV: Summary of School Canteen Work Model essay In order to strengthen school food safety supervision and management, prevent food safety accidents, implement school food safety management responsibilities, and ensure students' food safety and health. According to the requirements of the Notice on the Work Plan of Food Safety Inspection in School Canteen in Spring jointly issued by the US Food and Drug Administration, the Health Bureau of Yuzhou City and the Education and Sports Bureau of Yuzhou City, our hospital is responsible for the comprehensive supervision and inspection of middle school canteens in urban areas according to the provisions of the plan. The inspection situation is summarized as follows:
First, leaders attach importance to it and organize it carefully.
According to the spirit of the document, combined with the actual situation of the unit, hold a leadership meeting, implement the work responsibilities in accordance with the principle of territorial management, and clarify the work tasks, priorities and requirements.
Second, the focus of work
According to the requirements of the scheme, the inspection focuses on:
1, the implementation of the food safety management system, whether to establish a school canteen food safety responsibility system with the principal as the first responsible person, whether to define the food safety administrator and implement the management responsibility;
2. Whether the catering service license is within the validity period and beyond the permitted business scope.
3. Whether the hardware facilities and the layout of the operation room are reasonable, whether there are "three defenses" measures, whether there are effective disinfection facilities, and whether there are special tableware cleaning cabinets;
4. Whether the production and processing are carried out in strict accordance with the Code of Practice for Food Safety in Catering Services.
5, the implementation of the system, whether to establish a canteen procurement of food and raw materials, food additives and food-related products acceptance and procurement account.
Third, check the situation.
This inspection * * * sent health supervisors xxx person-times, and inspected xx schools. There are canteens in xx schools, and the number of canteens is xx. At the same time, the school signed the Notice of Food Safety in the School Canteen, the Commitment Letter and the Agreement on the Disposal of Kitchen Waste in the School Canteen. The food safety commitment letter will be posted in a prominent position in the restaurant and accepted by students and parents.
Fourth, the existing problems
1. Some school canteens do not have valid catering service licenses.
2. Some employees in the school canteen cannot provide valid health certificates.
3. The layout of some school canteens is not reasonable, and no measures have been taken to eliminate the "four pests".
4. Disinfection facilities in some school canteens need to be improved.
5, food raw material purchasing stock account and claim system is not perfect.
School is a special unit, and students are a special consumer group. The management of canteen and students' food safety are related to students' health, the reputation and development of the school, the improvement of teaching quality and social stability, so school leaders care, students care, parents care and society care.
Since the opening of our student canteen on xx, XX, XX, more than xxx students have dined in the canteen. In order to ensure the safety of the canteen and the surrounding environment, we have purchased xx fire extinguishers, installed xx sets of surveillance cameras and modified xxx meters of lighting circuits. In order to ensure the food safety of students, we conducted three inspections and three trainings for all owners and employees. The relevant information is hereby notified as follows:
First, leaders attach importance to it and understand it in place.
1, since the beginning of the school canteen, the school has conducted five comprehensive inspections on the management of the canteen, focusing on the standardized management of the canteen and food hygiene and safety, so as to achieve goals, plans, priorities and measures, and implement responsibilities at all levels.
There are more than xxx students dining in the school canteen. The service quality of the canteen is directly related to the quality of life and health of students, the healthy growth of teenagers, the stability and development of schools and thousands of families. Therefore, our school attaches great importance to the food hygiene management in the canteen, firmly establishes the ideas of safety first, hygiene first, health first and quality first, and implements all-round management and strong supervision for the residents of the whole school. We have been exploring the management of canteens and established a scientific and standardized management mechanism, which has won the recognition of students and parents.
Second, establish and improve the management system.
1, improve the rules and regulations.
Sound rules and regulations are the basis of scientific management. Canteen management strictly implements laws and regulations such as People's Republic of China (PRC) Food Hygiene Law and School Hygiene Regulations. On this basis, the school has formulated the food hygiene and safety management system, the emergency handling system for food poisoning and epidemic reporting, and the safe operation procedures for food processing, established and improved the responsibilities and management systems of each post, and further clarified the posts.
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 the purchase of goods. Specify the main raw and auxiliary materials of the canteen, and attach a copy of the supplier's ID card, detailed address and contact information. The shopkeeper is responsible for inspection every day, and controls the purchase by looking at the production date, certificate, quality inspection report, packaging, deterioration, germination and freshness.
3. Establish a monitoring mechanism.
In order to strengthen the supervision of canteen food hygiene, in strict accordance with the relevant provisions of the Food Law, carefully fill in the forms of sample retention, disinfection, certificate claim, waste disposal, canteen files and so on.
Third, improve the quality of employees and establish a sense of service.
Since the beginning of school, the canteen staff have been trained for three times, and the relevant laws, regulations and rules of the school canteen have been organized and studied, which has improved the legal awareness and food hygiene and safety awareness of employees, and stipulated that canteen managers' meetings should be held every week, and employees should organize study once a month. Carry out personal health examination for new employees and obtain health certificates before taking up their posts.
Fourth, overcome difficulties and improve the quality of food.
In recent years, local prices have risen rapidly, and our current food standards can hardly meet the dietary requirements of students. However, all our owners and staff overcame difficulties and tried various methods to achieve the basic satisfaction of dining students under the existing conditions.