The summary of the canteen staff's work has passed so quickly, and it's almost the end of the term. In a blink of an eye, I cooked in the canteen warehouse for a semester. As a canteen, you can't do without food. Food is an indispensable part of everyone's life. If you leave your food behind, it is impossible to survive, so it is also very important to be a student canteen. We have established the idea that school canteens should not only be counted as economic accounts, not as political accounts, but should do everything possible to let students eat well and satisfy themselves, and changed the previous thinking and practice of "staying at home" without losing money. Under the guidance of this idea, the school canteen carefully prepares the menu every week to ensure the reasonable collocation of dishes, reduce the price of dishes, and change the market price of meat dishes into 3.5 yuan and vegetables into 1 yuan. At the same time, the investment in hardware facilities in the canteen was increased, tablecloths and snack plates were replaced, facial tissues and toothpicks were added to the dining table, and the screen window of the dining cabinet was installed. As a manager, I should pay more attention to the staff's diet to ensure the physical and mental health of each student. Now I summarize the work during this period as follows:
Supervise the quality of raw materials and rough machining of chefs.
1. Raw materials shall be purchased by special personnel at designated long-term supply points.
2, equipped with a special raw material inspector, experienced, rotten and other unqualified raw materials are resolutely not allowed to enter the school cafeteria.
3. Raw materials have special containers, and raw materials must not be polluted.
4. There is a special raw material processing site.
5, raw material cleaning to separate meat and vegetables.
Second, do it on food storage.
1, food is stored by category and neatly arranged.
2. There are food shelves and containers, which should be stored away from walls and the ground.
3. The warehouse should be dry and ventilated, with damp-proof and mildew-proof facilities.
Third, supervise the chef's food production and make it between meals.
1, good ventilation and light transmission, convenient and reasonable water supply and drainage.
2. The ground is made of nontoxic, corrosion-resistant and corrosion-resistant materials, and there is no accumulated water.
3. Paste the white tile dado.
4, the ceiling is smooth and tidy, no mildew, no cobwebs.
5. There are white tiles on the stove and dining table, which are kept without stains.
6. Provide sanitary facilities against flies, insects and dust.
7. There is a green vegetable soaking pool. It takes 20 minutes to buy vegetables.
Fourth, how is the supervision of kitchen utensils done?
The canteen should establish strict safety measures. Non-canteen staff are forbidden to enter the food processing operation room and food raw material storage room of the school canteen at will to prevent poisoning incidents and ensure the hygiene and safety of students' dining. Keeping food that causes food poisoning or may cause food poisoning and its raw materials, tools, equipment and venues;
1, there is a special person responsible for the cleaning and disinfection of tableware.
2, equipped with tableware washing pool, washing pool and disinfection pool.
3. Cleaning measures have been taken for sterilized tableware.
Five, do a good job in environmental sanitation with the cook.
As a collective canteen, strict implementation of school food hygiene and safety is a major event related to the health of teachers and students. First of all, every canteen staff should have a physical examination before going to work every year, and they will not go to work if they fail the physical examination. Secondly, pay attention to learning, study and implement the Ministry of Education and the Ministry of Health 14 "Hygienic Management Regulations for School Dining Rooms and Students' Group Dining" and "Basic Hygienic Requirements for School Dining Rooms in Jiangsu Province" and so on. Through learning, we can improve the service quality of employees at work, do a good job in food hygiene in school canteens and "one wash, two flushes and three disinfections" of tableware. The workplace insists on three small sweeps every day and one big sweep every week. Regularly disinfect the cooked food room with ultraviolet rays. If found not in place, immediately pointed out, ordered to correct, in place in time. Thirdly, it is also important to grasp the source of food. When so many people eat, they often go out to buy all kinds of meat and vegetarian dishes, which are cooked by the general affairs director and me. Without the Quarantine Certificate and the Food Hygiene Permit, all those who have been stored for a long time and deteriorated will be rejected, so as to prevent the occurrence of food poisoning and effectively protect the health of every teacher and student. In addition, strict financial discipline, always keep good accounts in time when purchasing, supervise each other, do not spend indiscriminately, implement unified management of all funds, adhere to the principle of saving, and achieve low prices and good quality.
In short, the canteen work is gradually moving towards normalization and standardization, and the logistics department and all canteen staff are gradually forming a collective that loves their jobs, is pragmatic and sincere, and is working hard to create a civilized and hygienic school collective canteen.
1. Cover and lock the indoor swimming pool.
2. Keep the environment clean, with no sanitary corner and no dust.
3, there is a trash can and stamped, which can be removed in time.
4. Keep the drainage ditch unobstructed.
Six, in terms of property.
1. Serve education and teaching wholeheartedly, serve teachers and students, and strictly implement the school's property management system.
2. Manage the fixed property and non-fixed property of the school, timely record, register, and sign the invoice, so that the accounts are consistent.
3. Establish property files and regularly check and clean up the property of all places, rooms and classes; All kinds of articles issued should be declared as worn-out and eliminated articles according to the use situation.
4, the establishment of property registration system, and completes the handover procedures. Report the usage statistics of each semester to the competent director.
5, adhere to the principle of repairing the old and recycling, thrift, reduce expenses. Warm and timely service does not affect normal teaching.
6. Give full play to the role of school supplies in education and teaching, and establish a system of borrowing and receiving registration.
7, carefully put inventory items, so that items are neatly placed, quality, quantity know fairly well.
In addition, actively cooperate with the person in charge of the canteen to do all the work in the canteen. Although there are some shortcomings, they all try their best.
Summary of canteen staff work II In the school canteen work, under the correct leadership and supervision of school leaders, I firmly established the purpose of "serving and educating people", standardized the canteen safety and health work, guaranteed the life needs and physical health of teachers and students, and maintained the normal teaching order, which was well received by teachers, students and parents.
I summarize my work as follows:
First of all, we must establish a sense of service between teachers and students. I abide by the school rules and discipline, unite with my colleagues, be pragmatic, optimistic and enterprising, always maintain a rigorous and serious work attitude and meticulous work style, and be diligent and hard-working. Work in the school, serve warmly, stick to your post, and work overtime to complete the tasks that need to be completed in time. 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. Secondly, we should do a good job in food hygiene and safety in the canteen. 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 and 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 dishes are washed first and then soaked in cold water, what dishes are soaked in hot water, what dishes are soaked in salt water, and how long it takes, all need the masters 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.
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 of the canteen, and moldy food is resolutely 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, then put them in a steamer for more than 30 minutes, and put large items in a pot for more than 30 minutes, which is 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 short, I did my best for the healthy and rapid development of our school in the school canteen, which was recognized by all the teachers and students, trusted by parents and affirmed by leaders at all levels. I will continue to innovate in my future work, accept more supervision and guidance from school leaders, better serve teachers and students, and make the school canteen work to a new level.
Work summary of canteen staff. In order to do a good job in the school canteen and safeguard the vital interests of students, the Food and Beverage Department has carried out the activities of "taking students as the center" and "establishing the image of catering and creating first-class service", which have received good results. The specific approach is:
1. Various management systems, such as post responsibility system for all kinds of personnel, code of conduct for service personnel, and service commitment system, have been formulated and improved, and clear requirements have been put forward for food hygiene, environmental hygiene, chef's personal hygiene, raw material procurement, acceptance, storage, processing, sales, tableware disinfection, etc. in restaurants, so as to achieve clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation.
Second, strengthen education and training to improve the quality of workers. Send managers to other universities to visit and learn from the advanced management experience of brother universities. In addition, relevant professionals are selected to participate in professional knowledge training such as food procurement and certification, fire safety knowledge training and food poisoning prevention in the city. Professional teachers, such as epidemic prevention stations, are hired to train the restaurant staff on food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge, in order to improve the comprehensive quality of each employee and better serve the faculty.
Third, strengthen hardware construction to prevent accidents. During the winter and summer vacations, the restaurant has been transformed to varying degrees, and some hardware equipment and utensils have been added, which has achieved reasonable layout, good ventilation and lighting, and good steam fume emission. A leading group for production safety was established and a "three-prevention" plan was formulated. Emergency lights are installed in the safe passage, and fire-fighting equipment is kept by special personnel. The administrator does fire inspection every day, and when he enters the canteen, the sign "canteen is important, no idle people" is hung. There is a warning of "Pay attention to safety and handle carefully" in the operation room, and the free soup served in the canteen is supervised by a special person. In addition to purchasing and disinfection, the key and difficult points of hygiene are chef's physical examination, separation of raw and cooked food, no four pests, clean meals and "five specialties" of cold meat. In view of these tasks, we attach great importance to them ideologically and take measures one by one to eliminate all kinds of hidden dangers in production and ensure the safety of operation and food hygiene.
Fourth, adhere to quality service and constantly expand the service concept. The catering department should be people-oriented, create a comfortable dining environment for teachers and students, and constantly expand its business philosophy and service concept in the process of ensuring the supply of three meals a day for students.
1, established a "snack street", introduced dozens of famous snacks, increased the variety of colors, and attracted many students to eat.
2. Set up a 24-hour duty window in the lobby to ensure that students can have hot meals, hot dishes and hot soup at any time.
3, do everything possible to control costs, reduce food prices, and effectively benefit students. The museum provides students with free porridge every day to ensure that students can really eat clean, hygienic and cheap meals.
4. The office of the Food and Beverage Department should be on duty 24 hours a day to serve teachers and students. Set up quality service supervision desk and catering service hotline to solve the problems reflected by students at any time.
5. Provide 18 jobs to help students solve the urgent needs of poor students.
Due to the great attention and unremitting efforts of school leaders at all levels, it has laid a good foundation for the hardware construction and software management of catering work in our school, enhanced the safety and health awareness and responsibility awareness of all cooks, and formed good and standardized hygiene habits. The overall catering work in our school has made great progress and certain achievements, ensuring the stability and development of the school. At present, in view of the shortage of staff and heavy workload in restaurants, we should make progress despite difficulties, create conditions, pay close attention to standardized, standardized, institutionalized and orderly management, actively adapt to the requirements of school development, and push the catering work in our school to a new starting point and create greater glories.