A year I was able to seriously complete their work in the cafeteria administrator position, after all, the completion of this work with the leadership and colleagues in the work of the support is inseparable, and I was able to pay attention to teachers and students in the school cafeteria dining experience and timely adoption of the appropriate views for the development of the canteen need to devote a lot of energy to be better able to complete the work, now on my performance in this year as a cafeteria administrator work summary. Completion of the work, I am now working as a cafeteria manager in this year to summarize the performance of the work.
Timely procurement of food materials and storage work, in the prescribed time to open the meal and let teachers and students to enjoy the cafeteria dishes is very important, choose to engage in the work of the cafeteria administrator to shoulder the corresponding responsibility, so I can according to the consumption of food materials in a timely manner to arrange for personnel to carry out the purchase, in the process of purchasing to ensure that the freshness of the food materials and the safety and good control of the cost, as each time a large number of purchases of food materials, and to ensure the freshness and safety and good cost control. Because each time is a large number of purchases for the sake of so can get the supplier's preferential, in addition to the nature of the ingredients should also be done according to the corresponding storage in order not to deteriorate, if because of the storage is not good to lead to the situation of food spoilage is a kind of great waste, in order to avoid the emergence of such a situation led to me in the work of the efforts of a lot of people.
In the teachers and students to eat after the end of the cafeteria area to clean up, clean up the cafeteria area in a timely manner of the garbage so as to create a clean and tidy environment is very important, especially for the school cafeteria such an important area of the more to ensure that the environmental health of the line, the cafeteria in my opinion, the flavor of the dishes can not be compared to the off-campus restaurants, but in terms of health and safety must have to guarantee that students and parents of students feel comfortable with the cafeteria. and students' parents feel at ease in the cafeteria, and what I want to do is to establish the credibility of this and in the follow-up work so that students and teachers believe that the cafeteria's health and safety, so I will strengthen the supervision of the cafeteria's back kitchen and check whether there are employees in the work of irregularities in the operation.
Focus on collecting students' opinions on the cafeteria and timely rectification, in order to allow students to try to eat in the cafeteria led me to spend a lot of energy in the work, on the one hand, I price concessions and in the cafeteria at all places free of charge to provide packaged lunch boxes, in which case the students will also be able to choose to eat in the cafeteria or dormitory after playing the meal, the venue has a choice of natural to meet the needs of many students, and the cafeteria is also a good place for students to learn how to eat, and also a good place for students to learn how to eat. The cafeteria will also offer more varieties of dishes and try to satisfy the students. On the other hand, it is to extend the opening hours of the cafeteria to ensure that students can eat directly when they are hungry, especially in the half hour before the end of the evening self-study will work overtime to make snacks to supply the needs of students.
Contracted school cafeteria naturally through the work of the efforts to make teachers and students feel satisfied, and I will continue to improve their own work and strive to do better in the next year, shouldering the trust of school leaders and teachers and students naturally have to treat the work more rigorous to do.
The cafeteria administrator year-end summary of the work of the 2I strictly implement the "Food Sanitation Law", strengthen the management of dietary hygiene, run a good student cafeteria, and in practice, constantly improve the management of the rules and regulations. Make our school cafeteria management to achieve scientific, standardized, institutionalized. The following is a year on the management of the canteen summarized as follows:
First, the leadership attention, awareness in place
1, the establishment of the leadership group
The school canteen from the date of the opening of the school on the organization of a strong team of the canteen for the scientific management of the school, the principal as the leader of the Vice President in charge of vice-president of the vice president as the leader of the school. Trade union chairman, logistics responsible person, student parents committee as a member of the management leading group, focusing on the management of the canteen standardization and food hygiene and safety, so that there are goals, plans, priorities, measures, and implementation of the responsibility at all levels.
2, cafeteria work is the most important
People eat for days, food to health first, people-oriented, health first, in order to allow students to eat nutritious, eat healthy, eat safe for the purpose of the school cafeteria management work is the most important. Our school has nearly 700 teachers and students in the school cafeteria meals, cafeteria service quality is directly related to the quality of life of teachers and students, the quality of health, directly related to the healthy growth of young people, the relationship between the stability of the school and the development of the thousands of families involved. For this reason, our school attaches great importance to the management of food hygiene in the cafeteria, firmly establish the safety first, health first, health first, quality first idea, the implementation of a full range of management and strong supervision, to provide first-class service for the whole school teachers and students, so that students are satisfied, so that parents can rest assured. We continue to explore in the management of the cafeteria, the establishment of a set of scientific and standardized management mechanism, won the recognition of the community.
Second, the establishment of a sound management system, to strengthen the management of the canteen meals
1, sound rules and regulations
Sound rules and regulations, is the implementation of the foundation of the scientific management, canteen management is strictly enforced by the "People's Republic of China *** and the State of food hygiene law", "school health work regulations" and other laws and regulations, on the basis of which , the school developed "xx school canteen food safety responsibility system", "xx canteen health inspection system", "x in the canteen health inspection system", "x in the food poisoning emergency response system", "x in the food hygiene and safety management system", as well as "x in the dining room administrator duties" and a series of rules and regulations, the establishment of sound responsibilities of the positions, the management system of each position, to further clarify the Job responsibilities and food hygiene procedures, environmental hygiene, food hygiene and personal hygiene have made detailed provisions to achieve food hygiene management to follow the rules and regulations.
2, strengthen process management
Import, storage, processing, selling is the main process of cafeteria operations, must strengthen management. In this process, we pay attention to the three passes: the first pass is to put a good purchase, our canteen main raw materials, auxiliary materials are used in the fixed-point, contract system of purchase, the contract has a clear quality requirements, accompanied by a copy of the supplier's identity card, a detailed home address, contact details, every day by the administrator, the head chef, the warehouse custodian is responsible for the inspection of the goods, to take a look at the (date of production, certificate of conformity, quality inspection reports, packaging), whether there is spoilage, sprouted, or not, and whether there are no spoiled, sprouted, or not. The daily inspection by the administrator, the head chef, the warehouse keeper is responsible for the goods, take a look (date of production, certificate of conformity, quality inspection report, packaging, whether there is deterioration, sprouting, whether it is fresh, etc.), smell (whether there is a strange smell, etc.) way to hold the purchase of goods off; in any case, the May 1, 11 and other holidays back to school, the rest of the pre-holiday ingredients, etc. to be replaced comprehensively; canteen must be registered in the receipt and inspection of purchases and make good purchase of goods into the warehouse register. The establishment of a three-person signature system and shopping license and ticket system. The second level, processing in strict accordance with operating procedures, every day the vegetables should be soaked in water for more than half an hour, to residual pesticides or vegetable insects, etc., processing is not repeated use of oil, processing and storage places are not allowed to enter and exit the unrelated personnel, do a good job of food sampling. The third level, food distribution, food distribution, food hygiene and safety requirements in strict accordance with the three preventive: a preventive food acidification, rot, spoilage and contamination of food, once found, immediately and severely dealt with. Second, prevent others from poisoning, in food hygiene management, canteen management personnel on all aspects of effective supervision, strictly prohibit non-operators to enter the canteen, from time to time and space refused to poison the incident occurred. Third, to prevent the epidemic transmission of diseases, adhere to each meal tableware manually operated, the use of physical disinfection, and do a good job of cleaning tableware to prevent cross-contamination. Regularly do a good job of exterminating flies, mosquitoes, cockroaches, rodents, cut off sources of infection, to ensure the health of teachers and students.
3, the establishment of a monitoring mechanism
In order to increase the supervision of food hygiene in the cafeteria, the establishment of a management body, the formation of a leading group of cafeteria management, responsible for the day-to-day management of the cafeteria, checking, supervision, tasting, sampling, filling out the form and the cafeteria file. School cafeteria management leading group from time to time on the work of the cafeteria to carry out random inspections, but also in the teachers and students to carry out the people's assessment, found that the problem is solved in a timely manner. The formation of the management, teachers, students, the school cafeteria management all-round supervision, played a positive role.
Third, improve the quality of practitioners, establish a sense of service
1, strict employment system
canteen practitioners and the school signed a contract of employment, a clear A and B rights and obligations of the two sides as well as the wages and treatment, etc., in the selection of employees, the school focuses on ideological and political qualities, business and technical skills, sense of responsibility, to form a team of cohesive and creative people, to ensure that they are able to meet the needs of the community. In the selection of staff, the school focuses on ideological and political quality, business and technical skills, sense of responsibility, to form a cohesive and creative team of cafeteria catering staff.
2, strengthen the training, improve the quality of practitioners
Before taking up their duties, employees must carry out pre-job training, study the relevant laws, regulations and rules of the school cafeteria, improve the practitioners' awareness of the law and food hygiene and safety awareness, and adhere to the weekly meeting of the management of the cafeteria, the cafeteria practitioners each month to learn more than three hours of independent study, and a stage examination, failed to pass the examination. Stage examination, and those who are not qualified are not allowed to work. Personal health checks for new personnel, the lack of physical examination can not be on duty, the body is not qualified resolutely disallowed to work, do not wear overalls resolutely disallowed to work, and the establishment of a personal file information, through pre-service training and strengthen learning, improve the quality of practitioners, deepen the sense of service, improve the level and quality of service to meet the needs of teachers and students to provide a strong logistical guarantee for the development of the school.
3, improve awareness, carefully build a quality service brand
Schools according to the students are active and self-restraint, self-management, self-reliance and self-care ability is relatively poor characteristics of the school introduced a fixed seat for students to eat meals, the restaurant administrator is responsible for the management model, to ensure that the students eat hot meals, to avoid students scalded, to learn about the situation of the students dining, correcting the partiality of the food, and timely discovery of the student The company's website has been updated with the latest information about the company's website, including a list of its products and services.
Secondary school life is an important stage of the child's healthy growth, student meals diversified, and to ensure the quality of the students to ensure that the growth of the nutrition required. Preparation of a good weekly menu, the menu requires collocation to meet the nutritional requirements, focusing on the diversity of dishes, the weekly menu is not the same. In order to ensure quality, we also accept parental supervision at any time, parents in their children in school on any day to the school, you can check whether we are in accordance with the recipe to arrange dishes, but also in the cafeteria with their children to eat.
Our school cafeteria construction and management work at all levels of leadership under the correct guidance, has made certain achievements, in the future work, we will further school cafeteria health and safety management, long-term unremitting grasp, and strive to improve the quality of cafeteria services and service level for the teachers and students of the health of teachers and students, for the school of teaching and learning to do a good job of guaranteeing the satisfaction of the students, so that parents feel at ease.
The cafeteria administrator year-end summary of the work of the 3A semester has passed, as the top priority in the logistics work, the cafeteria 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 cafeteria management 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 cafeteria work as follows:
First, licensed to eliminate security risks
My school is a large school of nearly 5,000 people, as a large collective cafeteria, the strict implementation of the food hygiene and safety is related to each and every one of them. Food hygiene and safety is a major event 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, 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 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 learn the "Chinese People's *** and 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, in particular, to 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 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 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, to do when there are norms, everything is standardized. Food hygiene work, tightly focused on 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 operating procedures standardized pass, dietary hygiene and safety pass, food storage and storage pass. 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 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 content; against the "Food Sanitation Law" and "collective dining regulations" check one by one, picking up the pieces and making up for the mistakes, and strive to do a good job 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 of food hygiene, environmental hygiene, personal hygiene, cooks, raw material purchases, acceptance, storage, processing, selling, tableware disinfection. Clear requirements, to achieve clear responsibilities, complete management system, interlocking, layer by layer, reasonable process, standardized operation. Adhere to the separation of raw and cooked food, strict sterilization and cleaning of tableware. Strictly control the purchase, acceptance, 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-work.
Fourth, increase the investment in hardware
We are in the management of the cafeteria y feel that the current cafeteria hardware facilities, equipment conditions have been incompatible with the requirements of the development of the school this summer **** invested nearly 600,000 yuan on the dining room renovation and remodeling, renovation and decoration of the new teachers' dining room, to improve the teachers' and students' The school's dining room is a great place for teachers and students to eat.
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 themselves and other major links. Schools to further improve the understanding of the canteen raw materials for centralized purchasing, institutional measures, standardized procedures, oil and seasonings, rice fixed-point procurement, pork adhere to the quality first, the price of the second principle, by the size of the county, the qualification of the Hunan Province, Chenhe pig farming 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, in charge of the principal, 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 school 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 school leaders at all levels attach great importance to the work of the canteen and unremitting, to our school 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 our school canteen dietary work in general has made great strides in the development of the overall work and a certain degree of success, to ensure the stability and development of the school. 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 food, so that students are satisfied, parents rest assured that the school strictly control the cafeteria zero profit, do not tamper with students a penny.
Six, there are problems
With the people's standard of living improved, 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 capable of living independently, and unwilling to queue up for meals, often eat 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 of 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, under the care and supervision of the school leadership, in all the cafeteria staff *** with the efforts of our school cafeteria will be run more and more prosperous and developed.
The cafeteria administrator year-end work summary of the 4Time flies the new year is coming, means that I took over the vocational school cafeteria administrator this work also has a year's time. Vocational school cafeteria, as a collective cafeteria, it bears the property branch staff training department by the Tianyi company and other units where the staff dining tasks, as well as staff training courses meals, company meals, small and medium-sized meetings, company activities meals. Since taking over this job in the unit leadership care and support under the efforts of all cafeteria staff, I have been the pursuit of quality dining services; quality dining environment, the pursuit of letting each employee eat comfortably; eat at ease; eat satisfied with the goal of obvious results. A year's time has passed, a new start new challenges are coming. In order to so-and-so so-and-so year staff dining task completed more perfect, I summarized the so-and-so so-and-so year work on the results and shortcomings.
20xx work results:
(1) and the head office canteen after the handover of the reorganization of the current vocational school canteen, to overcome the transfer of staff just take over the new work when the division of labor is not clear, the individual work of the confusion, the staff dining satisfaction decline in the problem.
(2) for employees to put forward the dining service shortcomings, dining food problems, in the cafeteria within the regular regular meetings announced the responsibility of the refinement to the person.
(3) In accordance with the instructions of the leadership of all employees in food safety regulations and laws and industry guidelines for knowledge learning and training.
(4) tightly grasp the canteen purchase channels, strictly require the procurement of goods have the relevant departments of food hygiene license inspection and quarantine certificate.
(5) The tableware used by the staff to do post-dinner disinfection, processing room; vegetable case; stir-fry room; noodle case between the designated health to the person, regular periodic cleaning of the cafeteria all employees to participate.
(6) around the "cost reduction, quality assurance" principle, under the premise of everyone eating good food satisfaction, saving incidental expenses. Leadership of all cafeteria workers to develop a good habit of invitations to save, to carry out water and electricity saving contest.
(7) the successful completion of the company's reception tasks, including: property branch of the workers' representatives will be; Jianan xx branch of the workers' representatives will be; singing red songs in praise of the party's grace singing contest; Harmony Cup Cooking Competition; the size of the staff training courses nearly () period of time.
(8) mobilize the passion of all canteen staff, in the task of heavy dining training courses ordinary no holiday period to complete the reception task and win the recognition of the training course personnel.
(9) for the winter after the canteen dishes variety of varieties not monotonous repetition, autumn vegetable reserves during the organization of staff pickles a variety of pickles and reserves: white carrots, cabbage, potatoes, carrots and so on.
(10) in the cafeteria to carry out the construction of the spirit of ownership, so that the staff unity and mutual assistance in the completion of personal work under the premise of also be able to help colleagues. Improved work efficiency, enhance mutual understanding and mutual assistance of the working atmosphere.
Of course, my personal management deficiencies are still a lot of places such as:
The problem of outsiders entering the operating room, I have been in the front and rear of the operating room door posted on the "no one is allowed to enter the" sign, but it is still difficult to prohibit.
Employees in the long-term work without holidays, the reception of the company's training courses during the task of motivation is not high at that time did not promptly adjust the work of the staff time difference.
A year's work in a tense and busy atmosphere is about to draw to a close, my personal shortcomings in the management also need to be improved as soon as possible under the guidance of the leadership. I will also actively learn the relevant catering industry management knowledge, so that each employee of the canteen can use their personal good skills, so that canteen employees realize the importance of the job love faster and better to improve the level of service to improve the recognition of the dishes.
The year-end work of the cafeteria administrator summarized the 5People eat for days", for students out of the home, "eat" than "live" seems more important. Schools are 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 the quality of teaching, 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. 20xx in our school to a high standard through the xx city "A" level cafeteria management acceptance. We are engaged in the work of the cafeteria 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 Council of the quality of the cafeteria and financial supervision, Catering Council by the trade unions, representatives of some of the representatives of the Council and outstanding student representatives to participate in the principal's office or the General Affairs Office of the quality of the meals directly proposed to evaluate. School cafeteria is divided into a cafeteria (first floor), two cafeteria (second floor) two groups, respectively, hired by the school of the two responsible for the head of the class, the division of labor to a person, a clear responsibility, layers signed a safety certificate of responsibility for each other, mutual supervision and assessment.
Second, improve the system, the measures in place
We General Affairs Office of the cafeteria staff to hold a special meeting each month, and to hire the comrades of the town's health 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. From 20xx onwards, we have formulated the "School Logistics Management System", "Canteen Health and Safety Convention", "Duties of Canteen Staff", "Basic Requirements for Canteen Hygiene in XX Senior High School", "Certificate of Responsibility for Canteen Safety in Zhangzhu Senior High School", "Examination System for Logistic Personnel", "Tableware Cleaning and Disinfection System", "Emergency Response to Food Poisoning and Epidemic Reporting System", "Cafeteria Food Storage and Warehousing System", "Cafeteria Food Storage Warehouse System", "Cafeteria Food Storage Warehouse System". Cafeteria staff health and personal hygiene system", as well as careful study of "Chinese People's *** and the State Food Sanitation Law", "Jiangsu Provincial Food Hygiene Regulations" and other content, to achieve a sound system, measures in place, strict management, whoever is responsible for the problem, 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 the adoption of a series of effective measures, so that the management system measures gradually pushed to the implementation.
Three, the form of management of the canteen
Now the form of management of the school canteen for self-management and the employment of the team leader system, by the canteen chef to open the menu, by the General Affairs Department for review, and then by the delivery of the designated units, by the General Affairs Department of the appointed person responsible for the acceptance of the audit, and then by the director of the General Affairs for approval, the entire process of the school nurse to monitor the hygiene, the food management committee from time to time to check the food, and then by the director of the General Affairs Department for approval. The whole process is supervised by the school nurse, and the food control committee conducts random checks from time to time. 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, lunch and dinner no less than 23 varieties of dishes for students to choose from, and take a dish more than one way to suit the 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 in 2, 5% or less, basically all the funds for student meals.
Four, the implementation of the fixed-point procurement system to eliminate security risks.
The safety of the canteen is mainly in the procurement of food, processing, storage, cleaning and disinfection of tableware, canteen staff themselves 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 purchases, 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 test, 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.
Fifth, there are problems
In the process of self-examination and self-correction, there are still some problems: the quality of food procurement must be further strengthened, the establishment of a 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. The school's cafeteria is the most important part of the work. 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.
The cafeteria administrator year-end work summary of the 6Looking back on each day of the past, I as a subdivided school cafeteria workers, a deep sense of responsibility, the heavy pressure of the work. Because of the work I am engaged in, 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 focused on 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 a number of inspections and many random sampling, health pass rate of up to; in the creation of the provincial safe school, our school cafeteria has been praised by experts; in the municipal cafeteria evaluation was awarded the title of a cafeteria. In the city health supervision of the city's catering industry food safety and health assessment, won the excellent honorary title. Canteen management work is a long way to go, but I firmly believe that in the school leadership care and supervision, in the cooperation of all teachers, in the canteen staff **** with the efforts of the school canteen will do better and better.