I. Management of the dining environment:

1. Dining room hygiene by the kitchen is responsible for arranging the kitchen staff to wash and clean twice a day in the afternoon and evening, including the ground, tables and stools, facilities and appliances.

2. The kitchen is responsible for arranging kitchen staff to sweep the ceiling and walls of the restaurant once a month.

3. A Dining Management System will be set up to restrain the order and hygiene of the staff dining and to penalize offenders accordingly.

4. By the security team to arrange for a duty security personnel every meal every day on the staff dining discipline (including queuing up the order of food, checking the checking meal card, dining process health discipline, etc.) to control, correct disciplinary behavior and mention the disciplinary punishment.

5. Obviously marked meal times, windows and precautions, etc., later will be posted meal propaganda slogans, advocating healthy eating, civilized dining culture.

Second, the management of the kitchen staff:

1. According to the current total number of people in the company's dining situation, the company hired cooking skills and kitchen management experience, professional ethics, honest and loyal chef 1, responsible for the specific work of the kitchen arrangements, guidance, supervision and management; the other hired kitchen experience, hard-working and obedient to the work of the arrangement, the image of personal hygiene is good, Healthy cooks 3, to assist the chef to complete the specific tasks in the kitchen.

2. All kitchen staff will be uniformly equipped with * clothes and hats, and strict requirements for the management of the work dress code, strict kitchen hygiene practices and requirements.

3. "Kitchen work management system" will be established to regulate and require the hygiene, safety, process and standard of each kitchen work.

4. Develop kitchen staff duties, clear work obligations and responsibilities, monthly work assessment, usual work supervision and rewards and punishments, strict kitchen staff daily work management.

5. Clear division of labor and cooperation, monthly arrangements for kitchen staff work guidance, professional ethics and teamwork education and training.

Third, the statistics and management of the cafeteria dining staff:

1. 28 days before the end of each month by the two factories of the Personnel Section of the next month's list of dining staff and the number of people handed over to the administrative section of the Jinjun, and according to the list of meals issued with a special seal meal card, 30 days before the end of the two factories of the Personnel Section of the distribution to the employees themselves.

2. All employees must use their own meal cards to check the checkmarks by the kitchen staff before they can eat, and the kitchen staff has the right to refuse to eat for any person without a meal card.

3. The personnel section of the two factories must return the meal card of the departed staff or apply for the meal card for the new staff to the administrative section of Jin Jung in time. The administrative section of Jin Jung will count the total number of people who actually eat every day according to the issuance of the meal card, and carry out the rationing purchase of food according to the result of the statistics of the total number of people who eat.

Fourth, the apportionment of the cost of meals and the control of purchasing and expenses:

1. The per capita daily cost of meals for the employees (including the labor cost of the kitchen) is RMB 8.00, with the labor cost per capita accounting for about RMB 0.7, and the per capita cost of food purchasing is about RMB 7.3 (of which the expected apportionment of the per capita daily cost of food is about RMB 1.3 for rice, about RMB 0.70 for cooking oil and Meat food cost of about 2.5 yuan, vegetarian cost of 2.5,other seasoning side dishes accounted for about 0.3 yuan).

2. Purchasing costs by the person in charge of the management of the cafeteria according to the market and the number of meals to deploy and control to ensure that food purchases of quantitative and qualitative, monthly by the Finance Section to provide a classification of the month's food costs statistical statements, in order to the cost of the cafeteria for a more reasonable deployment of management control.

3. In principle, the person in charge of the canteen chooses to purchase rice, cooking oil, seasonings, etc. from a fixed supplier or batch purchasing, and the Finance Section pays the expenses uniformly, depending on the special circumstances.

4. The Finance Section regularly pays the person in charge of the canteen a one-time payment for the purchase of meat and vegetarian food every Monday, and then the person in charge will contact the relevant suppliers for purchasing and delivering food according to the actual situation, or pay the responsible chef for the market purchase according to the cost of 1-2 days, and the responsible chef for the market purchase should reconcile the account with the administrative section of Jinjun in the afternoon of each day and submit it to the person in charge of the management of the canteen for review.

5. The person in charge of canteen management will report all the purchase costs of the canteen to the Finance Section every Monday, and collect and organize the cost classification statistics of the previous month at the beginning of each month, and report them to the Logistics Management Committee for consideration.

V. Acceptance of the quantity and quality of food purchased:

1. All food in the cafeteria must be accepted by the person in charge of the kitchen, the administrator of the administrative section of the Jinjun, the chef or the assigned inspector, of which more than two people at the same time sign the acceptance, and issue the "Acceptance Sheet" before entering the warehouse and reporting the accounts.

2. All purchased food must be counted, weighed, and quality assessed before issuing the Receipt of Acceptance, and the insufficient quantity should be deducted, and the poor quality should be returned or discounted as the case may be.

3. Will develop "Food Acceptance Standards" as a reference basis for food acceptance, acceptance inspection personnel must be in accordance with the relevant acceptance standards for acceptance.

4. The intentionally difficult or intentional water, favoritism and malpractice of the acceptance of personnel will be punished and cancel the qualification of acceptance again, the circumstances are serious and constitute the use of power for personal gain, will be dismissed as the case may be.

Six, food storage and management:

1. All rice, cooking oil, spices, dried vegetables, foodstuffs and other acceptance into the canteen food warehouse, food warehouse by the person in charge of the canteen assigned Jin Jun administrative personnel responsible for the day-to-day management of all food must be led by the chef to sign a single lead out, and unified into the food warehouse account.

2. In principle, all food should be stored on a mat board, not directly on the ground, to prevent insect and rodent infestation.

3. Food must be classified according to the principle of three categories, zoning, layering, and strict control of inventory and first-in-first-out issuance, to maintain ventilation and dryness in the warehouse, to prevent food mixing and deterioration and contamination of food, enzymes, rotting, etc.

4.

4. By the chef every afternoon to the food warehouse administrator to lead out the next day all the food needed, the remaining must be truthfully reported by the administrator in accordance with the actual situation to reduce the corresponding amount of issuance, strict control of excessive food left in the kitchen to avoid deterioration or loss.

5. All the fresh vegetables that is signed for that lead out, meat must be cleaned in a timely manner and put in the freezer or refrigerator to keep fresh, water vegetables shall not be stacked to prevent yellowing or rotting.

6. Raw and cooked food must be strictly separated from the storage, has been done to distribute the food must be covered

VII.

1. The kitchen must be effectively managed.

1) Every day must be the kitchen floor, kitchen utensils, tables and cabinets, equipment and other regular cleaning;

2) All kitchen staff must be in accordance with the norms of wearing work clothes and hats and maintain personal hygiene;

3) the development of the "cooking operation management specification" to ensure food safety, hygiene and quality;

4) all the food picking, washing, storage, cutting, cooking, loading, food safety, health and quality;

4) All food picking, washing, storage All food sorting, washing, storing, cutting, cooking, loading and dividing must comply with the "Cooking Operation Management Code" to ensure that the staff can eat food with peace of mind;

2. The tableware, utensils and kitchen utensils of the staff's meals must be under strict and effective control.

1) All tableware must be 100% cleaned through three-stage strict cleaning process (i.e., soaking, washing, rinsing) and after no less than 2 hours of high-temperature disinfection at 90 ℃ or higher;

2) Establish the canteen "kitchen equipment list", purchase the necessary and make full use of the existing kitchenware equipment, and uniformly and properly stored;

3) If possible, all employees should be annual After the necessary physical health checks to ensure that all personnel using public **** tableware are free of infectious diseases, to prevent the spread of internal infectious diseases;

3. The quality of the canteen staff must be effectively improved and effective management of their work.

1) Appropriately raise the salary of the kitchen staff, to hire good cooking skills and know how to manage the factory canteen regular chef, to supervise the day-to-day work of the kitchen;

2) the kitchen staff must be after an interval of no more than half a year (generally in March and September each year) of the regular health checkups, good personal hygiene and sanitation **** hygiene habits, have good professional ethics and hard-working;

3. Professional ethics and hardworking;

3) All kitchen staff must establish the concept of "providing staff with quality food and services";

4) Standardize the management of all kitchen staff, strengthen the requirements, guidance, inspection and supervision of their work, and establish a system of rewards and punishments for the assessment of the work of the staff;

4. The time of the meal and the distribution of the portion must be reasonably well mastered.

1) Timely grasp of the time to buy food, copy vegetables and soup, to ensure that two batches of diners have fresh and hot food available;

2) According to the number of two batches of diners, the allocation of food portions, to avoid the phenomenon of the second batch of diners appearing less rice and less food;

3) Understand the number of people who actually dine every day, calculate the amount of rice in the pot to avoid the rice Insufficient or waste;

4) According to the actual number of meals per day and a certain reference standard to purchase the right amount of food, to avoid insufficient or waste;

5) Reference to the standard of portion size to the staff to share the dishes, and strive to achieve enough for everyone without waste and equality;

5. The quality of the food must be strictly and effectively managed to ensure that the staff dietary health.

1) All raw food materials purchased back must be inspected by certain standards to ensure that the food is safe, fresh, free from decay, deterioration, taste and color, etc.;

2) Stable suppliers should be established if possible, and suppliers should be effectively managed to ensure the safety of the food supply;

3) Standardize the distribution, storage and rough and fine processing of food to ensure the The quality of raw food materials;

4) Selecting and combining staff food recipes according to the needs of healthy diet and nutrition;

5) Improving the requirements of the cooking process to ensure the color, aroma, taste and nutrition of the food;

6) Enhancing the quality and nutrition of the staff soups;

7) Adding more colors of the dishes as much as possible to satisfy the needs of the staff's different tastes;

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6. The cafeteria should provide good dietary services for employees as far as possible within the scope of conditions.

1) Regularly announce the daily menu and weekly food costs for employees;

2) Set up an employee opinion book, so that employees can put forward their opinions on the canteen's hygiene, management, food color and so on, to help the management of the canteen, so that the canteen's work to do as much as possible to make the vast majority of employees satisfied;

3) Provide high quality breakfast for the employees and for the overtime employees to provide late-night snack service;

7) Provide a good service to the staff. Provide late-night snack service;

4) If conditions permit, on New Year's holidays and the first or fifteenth day of the month regularly for employees to add meals, additional meal standard is generally 1 yuan / person;

5) for the staff to open a column of general knowledge of healthy eating;

6) if possible, can also set up a commissary and so on;

7. standardize the cost of food control and management.

1) make full use of all kinds of existing equipment, rational use of water, electricity, fuel, food ingredients, cutlery, kitchen utensils, etc., to avoid waste and damage, and eliminate the loss of etc.;

2) rice, oil and salt, sauces and other non-fresh food ingredients, etc., should be as far as possible to choose the batch supply, in order to ensure the quality of the basis of reducing the cost of procurement;

3) meat, vegetables and other fresh food should also be fixed supply as far as possible, in order to reduce the cost of purchasing;

3) meat, vegetables and other fresh Food should also be fixed supply as far as possible, in order to ensure the quality and reduce costs;

4) the procurement of all food to establish a standardized plan requisition, timely delivery, quantity inspection, quality acceptance, billing into the warehouse, standardized storage, receiving and dispatching of accounts, regular inventory (at the end of each month), and other management systems;

8.

1) the two factories *** with the appointment of professional management knowledge and experience in charge of the management of employee meals, should be granted to the catering manager in the canteen recruitment and employment, work assessment, cost control, food purchases, selection and evaluation of suppliers, utensils and items, etc. full authority in the management of;

2) by the two factories each month, each round of the election of the three employees (one cadre and two employees) to form the Catering Supervisory Committee, weekly and regularly on the month's staff meals for a reasonable evaluation of the situation and the next month's meals to put forward suggestions and comments, the formation of written documents in the cafeteria bulletin board published at the end of each month to make a good summary of the general manager of the two factories for review;

3) the establishment of the staff meals "Opinion Book" and at the end of each month to regularly hold face-to-face with the staff of the catering management communication forums to listen to the staff to the meals, evaluation, comments and suggestions Evaluation, comments and suggestions, *** with the staff to improve food, and the formation of written documents in the cafeteria bulletin board announced and presented to the general manager of the two factories to review;

4) The company must support the management of the full independence of the catering managers to ensure that no interference from any other person, to support and assist in the management of the canteen to implement the reasonable measures;

5) support the normal use of the kitchen or loss of kitchen equipment, support kitchen and dining Additions, support for the kitchen and dining environment facilities to improve;

In short, to do a good job in the management of staff meals, the idea must have a dedication to the staff service mentality, the method must be standardized according to the above aspects of the operation, the management of the requirements of diligence, guidance and supervision, and at the same time, but also to learn more about the views of the staff and communication. Any work and management, whether it seems simple or complex, really want to do a good job and good management, we must have professional knowledge and experience, at the same time not only to have enough to grant the management space, and the need for leadership at all levels of support, will not be subjected to other external factors interfere in order to really do a good job.

Part II

I. To continue to further strengthen the management of the work of the cafeteria, strengthen the technical training, improve the business level of the cafeteria staff and quality of service.

Second, on the premise of doing a good job in the cafeteria. All cafeteria staff should actively participate in political learning, and constantly improve the conscientiousness of service for teachers and students, to be polite, civilized service, enthusiasm and initiative.

Third, the strict implementation of food hygiene law, the staff must do to hold a health certificate on duty, to prevent health accidents.

Fourth, improve food procurement, transportation, storage, sanitation, where found to have been spoiled and * and food, resolutely not pre-purchase, in order to prevent food poisoning.

V. Improve the school cafeteria hygiene, food utensils should be done every day to disinfect, raw and cooked separately, to prevent the occurrence of infectious diseases.

Six, the food should be washed all, the rice does not clip raw, as far as possible to eat now do.

Seventh, the food should be kept clean, summer to increase the measures to prevent flies, do a good job of insulation in winter.

VIII, we must do a good job of food, oil, vegetables and other food purchases, grasp the end of the month inventory and related matters.

Nine, a variety of materials, food, vegetables, procurement to ensure quality, supply must be timely, less hard to buy, pay attention to the price cost-effective.

X. Correctly handle the working relationship between the catering staff, to support each other, friendly, collaborative work.

xi, the procurement of food must have Zhang Huiming, Pu Jinghua two people acceptance, after passing the invoice signed before handing over to the accountant for reimbursement.

twelve, the purchase of the kitchen supplies (tableware, cooking utensils) and other supplies, must be approved by the director of general affairs before purchasing. The use of large funds should be approved by the principal.

xiii, to consciously do their jobs, work hard and stand hard work, and constantly improve the quality of meals, to ensure that there is no error, safety and no accidents.

XIV, a variety of food to be under the pot, including: pasta, oil and salt, seasonings, vegetables, meat, etc. to do a good job of costing to ensure the normal operation of the cafeteria economy.

Fifteen, personal attention: work time to wear good work clothes, do not meet guests in the cafeteria, work time is strictly prohibited smoking and other matters not related to work. Regular bathing. Haircuts and long nails are not allowed. For the hygiene area assigned to individuals, it is necessary to insist on timely cleanup to ensure that the drinking utensils, the ground, and the storehouse are neat and clean. For the cafeteria big cleanup task Friday by the shift leader is responsible for the overall cleanup, so that the cafeteria is always clean, hygienic and orderly.

xvi, to change the way of reporting, improve the service consciousness as a breakthrough, to improve the canteen diet, strengthen the quality of meals as the focus, grasp the real.

xviii. Give full play to the functions of the Catering Committee, regular meetings, timely listening and feedback information in the teachers and students.

xviii, the beginning of the new semester, the cafeteria staff to accept new challenges with a new attitude, in order to ensure that the work of the cafeteria in order to carry out the full range of work, we are confident to comply with the rules and regulations of the school, to do not be late and do not leave early, to take care of the public **** facilities, pay attention to the savings, put the work into effect, to set up a good overall image of the school to make due efforts.

Part III

First, the guiding ideology

Always follow the overall work of the school's thinking, around the "one" center: security, stability of the center; do a good job "two" service:

Always follow the overall work of the school's thinking, around the "one" center: security, stability of the center; do a good job "two" service:

Always follow the overall work of the school's thinking, around the "one" center: security, stability of the center; do a good job "two" service Center; do a good job "two" service: do a good job of education and teaching services, do a good job of teachers and students living services; the implementation of the "three" in place: awareness in place, responsibility in place, measures in place. Through the construction and strengthening of the logistics management system, the establishment of a good order of logistics management, tapping the potential of logistics work, mobilize the enthusiasm of logistics work, to ensure that the logistics service work to a higher level.

Second, the main points of the work

(a) to grasp the routine work

1, to strengthen the team building

(1) to strengthen the political theory and business quality of learning. Through the study of policies and regulations, learning the theory of education and teaching, improve the quality of management personnel; through the study of modern technology and advanced management experience, mastery of certain skills, improve the level of management; through the strengthening of ideological and political education, to create high-quality service, set up a new image of love and dedication, professional ethics and high morals; through the timely participation in the school arrangements for the various studies, to understand the dynamics of the community, to understand the school's center of gravity and the work required to provide teachers and students with a better quality of work. The school will provide better service to teachers and students.

(2) to further improve the logistical staff of the job responsibility system, to be set from the school work needs to set the post, set the responsibility, so that everyone is clear about their own jobs and job responsibilities, so that everything is someone in charge of everything is someone to do everything has a record of everything has been implemented.

(3) establish logistics for the teaching of the first line of service thinking, and further improve the work style. To think more, learn more, listen to more reflections, listen to more opinions. When things can be done, at any time to deal with, do not procrastinate, not Mr. hands off. Insist on more door-to-door, more service, good service.

(4) to improve the "daily inspection system", the General Affairs Office of the school environment, greening, health, safety, maintenance of school buildings, the use of equipment, such as daily inspections, and make relevant records. The problems found in a timely manner to deal with and feedback. School departments, classes, etc. proposed by the repair, the requirements of the shortest possible time to do a good job of repair, and make a good record.

2, strengthen the system construction

(1) this semester will be the original rules and regulations to re-examine, enrich and improve, so that it really play a role in motivating constraints and standardize individual behavior, can really use the system to manage people, education, evaluation.

(2) of the work can be done to arrange, check and implement, summarize experience in a timely manner, draw lessons, correct deviations, and constantly improve the grade and level of logistics services.

(3) to further improve the school property management system, to achieve a sound system, clear responsibilities, such as wear and tear in a timely manner to repair, or to be purchased.

(4) Improve the procurement system, according to the value of the purchased items, do a good job of the procurement approval system and the acceptance of the items returned to the warehouse.

3, strengthen the campus construction

(1) effectively increase the management of the campus environment, educate students to take care of the campus grass and trees, and actively carry out activities to beautify the campus, pay attention to the management of plants and trees, to ensure that the campus is purified, beautified, green.

(2) effectively strengthen the management of the functional classrooms and activity rooms, and give full play to the role of the functional classrooms and activity rooms. Strict implementation of the special room of the custody of the responsibility system and the principle of who damages who compensates.

4, strengthen financial management

(1) strictly prohibit indiscriminate payment, to be thrifty and frugal, compression of non-educational expenses, the limited funds for school construction on the knife edge.

(2) adhere to democratic financial management.

(3) according to the provisions of the charges, any class or individual shall not be charged without authorization.

(4) adhere to the principle of a pen, an account, plan, rational use of funds.

(2) focus on key work

1, focus on school safety.

(1) attach great importance to safety and health prevention work, give full play to the role of full management. Improve the emergency preparedness system and management measures, the implementation of the competent leadership responsibility system, each line of leadership block grasp, all staff *** with the participation of the management mode.

(2) Strengthen the publicity of safety and health knowledge, enhance the self-protection awareness of teachers and students, promote the formation and internalization of good behavior and habits, so that the concept of prevention of safety and health in the brain of teachers and students to be solidified.

(3) often check the site, facilities and offices in the electrical appliances, lines, devices, equipment, found that the problem is timely solution to the hidden dangers, and effectively do a good job of waterproofing, anti-theft, anti-electricity and prevent other accidents.

(4) with the Moral Education Department, to strengthen the students waiting for the bus, bus road safety, and personal self-protection education and safety management.

(5) conscientiously and responsibly do a good job of the logistics (janitorial, sanitation and cleaning, cafeteria, etc.) routine management.

2, focusing on school buildings, school property management.

(1) to further improve the school property management system, enhance the teachers and students of school property care awareness. Improve the school property maintenance repair system, by the relevant personnel will be sent to the Logistics Department, in order to make timely arrangements; maintenance is completed, by the repair person responsible for acceptance signature.

(2) to strengthen the management of school property and equipment, improve the efficiency of the use of various types of equipment, to achieve proper storage, rational use, normal maintenance, at the beginning of each period of school property and school equipment, equipment, books, inventory and organization, the responsibility of a person.

(3) strict institutionalization and standardization of school property management, give full play to the role of teaching equipment and modern teaching equipment, is strictly prohibited indiscriminate take, indiscriminate use, indiscriminate loss, put and other irresponsible behavior.

(4) effectively strengthen the management of the activity room, give full play to the role of the activity room. Strict implementation of the special room of the custodial responsibility system and the principle of who damages who compensates.

(5) to strengthen the use of electricity, water, office supplies and daily maintenance management, adhere to the thrifty and frugal, oppose waste, and strive to save a drop of water for the school, a power, a penny.

(6) the establishment of the implementation of requisition, approval, reimbursement, receipt system, standardize the logistics process control, strengthen the administrative warehouse management.

(7) advocate a good atmosphere, care for school facilities, equipment, flowers, plants, trees.

3, focusing on the management of the cafeteria.

(1) Regularly organize cafeteria workers to learn the basics of food hygiene, basic requirements, "cafeteria health assessment and acceptance criteria," so that each employee knows the "laws and regulations", understand the "standard", and against the daily work of the The company's website is a good place to find out more about the company's services, and to find out more about the company's services.

(2) According to the management system of the cafeteria, to strengthen the management and supervision of all aspects of the work of the cafeteria. And according to the actual situation and constantly improve the management system of the canteen, standardize the operating procedures.

(3) to strengthen the inspection and supervision and democratic management, often to the canteen to check the service attitude, hygiene, quantity and quality of food, meals, found that the problem in a timely manner to praise the advanced, criticize the backward.

(4) adhere to the principle of thrift and frugality, strictly good procurement, import and export of goods, food, water, electricity, oil, careful budgeting, reduce costs and improve the quality of food.

(5) establish the first consciousness of food safety, strict food hygiene, pay attention to and strengthen the dietary hygiene workbench account, take safety precautions, clear responsibility, do a good job in fire prevention, anti-theft, anti-drugs, and should be cleaned regularly, do a good job of cleaning.

(6) seriously and actively listen to teachers and students feedback, and strive to meet the requirements of teachers and students as much as possible according to the actual situation. Do a good job of school logistics.

4, focusing on campus hardware facilities to meet the standards.

(1) Completion of the standardized construction of the school sports field.

(2) to improve the declaration of the construction of the academic lecture hall.

5, focusing on the promotion of student milk service.

(1) Do a good job of publicity, so that parents, students recognize the importance of drinking student milk.

(2) Do a good job in all aspects of student milk supply service.

Third, the work measures:

(a) update the concept, enhance the sense of service

1, all logistics staff must establish the interests of teachers and students, the interests of parents first view of service, teachers and students, parents of the reasonable needs of the work as the starting point and destination, think teachers and students, parents think, wholeheartedly for teachers and students and parents services.

2, increase the logistics of the mass line of effort, mobilize, organize the whole school teachers and students democratic participation, democratic management, democratic decision-making, participation in logistics management.

(B) careful budgeting, strict management

1, based on teaching needs, the school's actual, in line with the principle of careful budgeting, the development of the relevant project budget, the strict implementation of the plan to limit the use of funds.

2, strengthen the management of network communication costs, utilities, printing costs.

3, strict requisition, approval, acceptance, warehousing, reimbursement system.

(C) make the best use of the equipment to play a function

1, in order to make the school's existing school property school equipment to play its benefits, to encourage and advocate teachers and students to boldly, often to use the equipment to really play a "nurturing" function, to make the best use of the equipment.

2, encourage the use of the same time, strengthen the management of the use of the situation, equipment, as well as borrowing procedures should be strictly registered to avoid unnecessary human damage, loss.

3, to increase the school property school building of the regular (the beginning, mid-term, end of the period) and daily inspection efforts, the strict implementation of the school property custody rewards and penalties and damage compensation system. The daily supplies issued at the beginning of the period, classroom supplies, doors, windows, window handles, stools, etc. to implement contract management, so that whoever is responsible for damage.

(D) to strengthen the collaboration, do a good job of environmental health

1, this semester continue to increase the school building school property inspection, repair, maintenance, environmental greening and other work, and strive to teachers and students to create an elegant learning and working environment.

2, a solid grasp of health work. The existence of problems should be pointed out in a timely manner, corrected.

3, in collaboration with the Moral Education Department, the Office of the Registrar and other departments, the use of blackboard newspapers, morning classes, flag-raising ceremony speeches and other forms of educational activities to the students to love my campus, caring for public property.

(E) long-term grasp, improve safety awareness

1, strengthen the campus patrol, the discovery of hidden safety hazards of the school building, buildings, sports equipment, etc. to make timely and thorough maintenance, exclusion.

2, strengthen the campus food safety management, regular release of food safety knowledge, strengthen the campus food hygiene inspection visits, strengthen the supervision of the purchase channel to ensure health and safety.