Annual work summary of canteen safety management 20 19 (1) Time flies, the sun and the moon fly like a shuttle, and it passes in a blink of an eye. 20 19 is coming to an end. With the celebration of Christmas and the smell of New Year's Day, the bell will ring in 2020. First of all, I wish you all a happy New Year and smooth work! Looking back on 20 19, with the care and guidance of the leaders and the support of my colleagues, as a chef and chef, I always insist on setting an example, setting high standards and strict requirements, uniting and leading the canteen staff, insisting on putting the overall situation first, obeying the organizational arrangements, loving my line and doing it, doing a good job in canteen management with my own practical actions, ensuring normal work and providing exquisite and delicious meals for the leaders and staff. Increase the variety of meals, make the main and non-staple foods match reasonably, reduce losses and save costs. The concept of warm service, serving xx wholeheartedly. In 20 19, the dining hall * * * received meals 12 1, with a total of 1077 person-times, which was well received by leaders and guests. The specific work in the past year is summarized as follows:
I. Work aspects
I am now the supervisor and chef of the canteen. Under the guidance of the leader, I brainstormed and worked out a more reasonable work plan. First of all, in the case of saving money, eat well and don't waste, and constantly improve your cooking skills technically. In practice, I continue to explore, so that leaders and employees can eat sweet and delicious meals.
Second, management.
First of all, the kitchen staff should be trained and instructed regularly to prevent major mistakes in operation, such as burns and scalds. Strengthen quality education according to the actual situation of employees, provide targeted cooking training for operators, and often encourage them to take their work as their own career. Through hard work, the overall quality of employees has been improved; Pay attention to gfd, abide by kitchen rules and regulations, labor discipline, do not miss work, do not be late, do not leave early; Now, we have formed a harmonious, high-quality, efficient and innovative team.
Third, quality.
The quality of dishes is the core of making the canteen fresh and affordable. As a chef, I strictly control the quality to ensure that the ingredients are fresh, non-perishable and non-perishable. It is also necessary to ensure that employees' meals are hygienic and delicious, prevent food poisoning, and refuse moldy and expired food. Secondly, increase the variety of meals, so that the main and non-staple foods can be reasonably matched.
Fourth, health.
Strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and handle all aspects of food processing well. According to the regulations, every employee must be responsible for his own sanitary area and disinfect the operating room every two days.
Kitchenware must also be stored in a fixed location; In addition, the temperature and humidity of warehouses, fresh-keeping cabinets, freezers and other places where raw materials are stored are also measured regularly. We use all available forces to ensure food hygiene and safety, and prevent food from rotting and causing unnecessary waste.
Verb (abbreviation for verb) cost
Reducing consumption and saving cost is always one of our important goals under the condition of ensuring no overspending, waste and food quality. As a chef, I also summed up some new ways to reduce costs in my usual work. For example, grasp the inventory situation at any time, resolutely implement the principle of "first in, first out" and put raw materials with long inventory time into use as soon as possible; Develop cost-free dishes and reduce costs.
To sum up, in this year, through the team's Qi Xin cooperation, we have made remarkable achievements in kitchen management; We have made great achievements in food innovation, food quality, cost control and staff quality improvement. Of course, we still have some shortcomings. Please supervise and correct me. I also think my work is challenging and innovative.
After more than a year's efforts, on the basis of the original work, I strictly demand myself and the kitchen assistant to find out the shortcomings in the future work and maintain a good tradition. In the future, I will definitely lead our team to make continuous efforts, accept challenges, be brave in innovation and make more exquisite and delicious dishes.
On the basis of 20 19, we will continue to strengthen management, quality and hygiene monitoring and cost control, and at the same time improve our working ideas, inspect new dishes and accelerate the innovation of dishes. In short, in my future work, I will constantly push myself, enrich my energy and improve my quality, nutrition knowledge and cooking level, so as to adapt to the development of the times and enterprises and grow together with the company. I believe that our team will be able to move towards a successful and happy 2020.
I am convinced that under the leadership of General Manager xx and the unremitting efforts of all staff, based on corporate culture, corporate spirit, corporate purpose and corporate goals, xx will surely develop better and better.
Annual work summary of canteen safety management 20 19 (2) How time flies. It's the end of recent years, and it's another year to take over the canteen in a blink of an eye.
Looking back on every day in the past, as a canteen manager, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses and do a better job in the future, the work of the past year is summarized as follows:
First, as a canteen, it is naturally inseparable from diet. The canteen is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As canteen managers, we should pay more attention to diet and ensure the physical and mental health of every student.
Second, as a collective canteen, food hygiene and safety is a major event related to the health of every student. First of all, we require every canteen staff to have a physical examination before taking up their posts, and those who fail the physical examination are not allowed to take up their posts. The canteen is the place where students eat, and it is also the most sensitive place to diseases. As the staff of the canteen, I have the responsibility and obligation to do a good job in the hygiene of the canteen, so that all the staff feel comfortable and eat with confidence. Conduct ideological education for employees from time to time, and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in the food hygiene in the canteen and the "one wash, two flushes and three disinfections" of tableware. The workbench should be cleaned while using, and the kitchen should be cleaned once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff. Then go to the kitchen every day when you have time, get in touch with the canteen staff, learn more about the needs or shortcomings of the canteen work, and control them in time if there are problems. For example, the sanitation situation: due to the large number of diners, the number of people in the canteen was uncertain some time ago, which led to physical and mental fatigue, and sometimes the cleaning was not timely and thorough, and the items were not neatly placed. In order to adjust the mentality of the staff in time and change the status quo, I personally suggest them to visit the kitchen, guide them or work with them. Make ceilings, walls, stoves, steamers, etc. Brand-new, the ground and warehouse are spotless. The kitchen has been obviously improved, and the good working environment makes all employees feel more comfortable and more motivated. Similarly, a good dining environment also brings pleasure to the diners.
Third, it is also important to control the purchase of food. /kloc-more than 0/00 people need to go out to buy all kinds of food, such as meat, vegetables, eggs, poultry, staple food and non-staple food. The buyer and I will go shopping together. It is strictly forbidden to purchase food without "quarantine certificate" and "food hygiene license", and all foods that have been stored for a long time and deteriorated are rejected, so as to prevent the occurrence of major food poisoning incidents and effectively protect the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the employees who ate in our canteen. In terms of food hygiene, vegetables and foods that cannot be stored for a long time should be purchased daily, and foods that can be stored for a long time should be purchased regularly.
Fourth, I received it in the last year and ate more than a dozen meals. The reception of the dinner party was completed in time, accurately and smoothly, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees.
Annual work summary of canteen safety management 20 19 (3) 20 19 flies quietly in the busy work. Counting 20 19 is a meaningful, valuable and rewarding year for me. It is a great honor to win the honor of harmonious restaurant in the first quarter. At that time, I often reminded myself and urged our team. This is not only our honor. It is a responsibility to employees, a responsibility to enterprises, and a responsibility to oneself. Only by shouldering this responsibility can we be qualified to lead our employees and be worthy of the management responsibilities entrusted to us by the company. Since I entered xx and the company's management canteen in 20xx, I have come step by step, without the help of leaders, the support of colleagues and the cooperation of employees. The work of this year is summarized as follows:
I. Work Summary of 20 19
1, personnel maintenance
When xx took over the canteen on xx, xx, 20 18, there were 22 old employees at that time. After more than a year, there are still 12 old employees, and the stability rate of old employees is 54.5%. We trained a front desk foreman, a western chef, a kitchen stove and a cashier. It is precisely because of the existence of such a group of backbone forces that our canteen has withstood a lot.
2. The quality of the dishes
In the first half of the year, due to the unfixed kitchen staff and the departure of western chefs, the quality of dishes once declined and the burning phenomenon was more serious. The two operational assessments put forward rectification opinions, which made us feel great pressure. After hard coordination, on-site operation by the chef and hands-on guidance, the decline in the quality of dishes was finally controlled and the trust of customers was regained.
3. Quality of service
Because our restaurant belongs to the nature of internal canteen, the time of dining staff is concentrated, and the pressure during peak hours is unprecedented. In addition, the staff are basically aunts over 35 years old. Relatively speaking, we are not very good at mastering the seven steps of the food counter and the four steps of the cashier, but we must answer questions for customers. Friendly attitude.
4. Safe production
Looking at the past year, it is gratifying that there was no safety accident in this restaurant, which is inseparable from the repeated demands and attention of superior leaders, and fully reflects the strong self-prevention consciousness of employees.
5. Food safety
Because of the particularity of catering groups, the personnel are concentrated and the coverage is wide, in order to prevent food safety accidents. We set up a food safety self-inspection team in time. The store manager is solely responsible for the control system, the chef kitchen is solely responsible for the control system, and the foreman sales is solely responsible for the control system. Be responsible for keeping financial creditor's rights, with clear responsibilities. Detailed to people. At the same time, the food sample retention mechanism was established. Every day, someone will be responsible for keeping samples, someone will be responsible for tracking, and the manager will check and supervise to prevent all food safety accidents.
Second, in the arrangement of recipes.
1, first of all, we must understand the eating habits of most people, and some make daily recipes. Because there are many people eating in the canteen, 100% can't satisfy everyone, but it can satisfy more than 80% of the staff.
2. For the dishes that everyone likes, under the premise of not increasing the cost, you can purchase a little more, and use the more expensive dishes and the average price dishes to match reasonably, so that you can eat the same dishes at most twice a month. Fresh vegetables can also be guaranteed once a week.
3. Make rational use of multiple uses of dishes, and don't waste any dishes. For example, when stewed radish, radish skin and radish can be made into kimchi, and cabbage can be made into kimchi, but everyone likes it. In addition to cold salad, kimchi can also be returned to the pot, which is also a very good seasoning; Celery leaves can be fried with cold carrots; The staff's dishes are enriched, and at the same time, the expenses are reduced.
Third, strengthen health management and enhance the sense of hardship.
Canteen hygiene is the source and birthplace of hidden dangers. In health management, adhere to the weekly work meeting, so as to keep the alarm ringing, enhance the sense of urgency of workers, and do their best to contain hidden dangers in the bud; We require every employee to:
(1) Pay attention to personal hygiene, frequently cut hair, nails, change clothes, take a bath, keep long hair and moustache, and wash your hands before eating.
(2) Inside and outside the dining room, the personnel, fixed points, fixed time and requirements shall be implemented. Must be cleaned every day, and the garbage and sundries generated every day should be cleaned at any time every day. Clean up on weekends.
All kinds of tableware, cage cloth, machinery, etc. It should be washed clean, so that wood can see its true colors and iron can see its light. After use, it should be placed neatly, and raw and cooked utensils should be strictly separated, and they should not be mixed.
Don't smoke, talk to food, cough, etc. when eating. All staff in the canteen can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the canteen.
Nevertheless, due to my limited level, there is still a lot of work to be done and there is still a certain gap. I am not proficient in canteen management, which also confirms my shortcomings in canteen management. I will strengthen the study and planning of my own management and quality in the next work. At the same time, according to the hygiene requirements, our canteen should further improve the construction of software and hardware, control the purchase of food and the loss of articles, and ensure that employees can eat cheap and safe food. I deeply feel that canteen management is a long-term, meticulous and hard work. Only by doing a good job seriously and practically can the quality and quantity be guaranteed.
In short, the canteen work is gradually moving towards normalization, standardization and high quality, and the canteen staff are also making continuous efforts to gradually form a team that is dedicated, pragmatic and willing to cooperate, and * * * is silently contributing to the development of the project.
Annual work summary of canteen safety management 20 19 (4) Our school strictly enforces the food hygiene law, strengthens food hygiene management, runs student canteens well, and constantly improves management rules and regulations in practice. Make the canteen management in our school scientific, standardized and institutionalized. The following is a summary of canteen management in the past year:
First, leaders attach importance to it and understand it in place.
1, set up a leading group
Since the opening of the school canteen, the school has organized a strong team to manage the canteen scientifically. The principal is the leader, the vice president in charge is the deputy leader, and the chairman of the school trade union, the logistics director and the parents' committee are members of the management leading group, focusing on the standardized management of the canteen and food hygiene and safety, achieving goals, plans, priorities and measures, and implementing responsibilities at different levels.
2. The top priority of canteen work
People put food first, health first, people-oriented and health first. The purpose is to make students eat nutritious, healthy and safe, which is the top priority of school canteen management. There are nearly 700 teachers and students dining in the school canteen. The service quality of the canteen is directly related to the quality of life and health of teachers and students, to the healthy growth of teenagers, and to the stability and development of schools and thousands of families. To this end, our school attaches great importance to the management of food hygiene in canteens, firmly establishes the ideas of safety first, hygiene first, health first and quality first, implements all-round management and strong supervision, and provides first-class services for teachers and students of the school, satisfying students and reassuring parents. We have constantly explored the management of canteens, established a set of scientific and standardized management mechanisms, and won social recognition.
Two, establish and improve the management system, strengthen the management of canteen food.
1, improve the rules and regulations
Sound rules and regulations are the basis of scientific management. Canteen management strictly implements laws and regulations such as Food Hygiene Law and School Hygiene Work Regulations. On this basis, the school has formulated a series of rules and regulations, such as the food safety responsibility system of xx school canteen, the hygiene inspection system of xx school canteen, the emergency treatment system of xx food poisoning, the management system of xx food hygiene and safety, and the post responsibility of xx restaurant manager, and established and improved the post responsibility and post management system, further clarified the post responsibility and food hygiene operation procedures.
2. Strengthen process management
Procurement, storage, processing and sales are the main processes of canteen management, and management must be strengthened. In this process, we pay attention to three levels: the first level is good purchase. The main raw and auxiliary materials in our canteen are fixed-point procurement and contract system. The contract has clear quality requirements, including a copy of the supplier's ID card, detailed home address and contact information. The administrator, chef and warehouse keeper are responsible for daily inspection and have a look (production date, certificate, quality inspection report, packaging, deterioration, etc.). In case of returning to school during the May 1 ST and 11 th holidays, all the remaining ingredients before the holidays should be replaced; The canteen purchase must be registered and accepted, and the purchase registration must be carried out. Established a three-person signature system and a shopping card and ticket system. At the second level, the processing is carried out in strict accordance with the operating procedures. Vegetables should be soaked in clear water for more than half an hour every day to remove pesticide residues or vegetable worms. Oil will not be reused during processing. Irrelevant personnel in processing and storage places are not allowed to enter or leave, and food samples should be kept. 3. Divide meals in strict accordance with food hygiene and safety requirements: First, prevent food from turning sour, rotting, deteriorating and polluting, and deal with it seriously once found. Second, to prevent others from poisoning, in the management of food hygiene, canteen managers effectively supervise all links and prohibit non-operating personnel from entering the canteen, thus refusing the occurrence of poisoning incidents in time and space. Prevent the spread of diseases, insist on operating tableware by special personnel for each meal, adopt physical disinfection, and do a good job in cleaning tableware to prevent cross-contamination. Do a good job of killing flies, mosquitoes, cockroaches and rats regularly, cut off the source of infection and ensure the health of teachers and students.
3. Establish a monitoring mechanism
In order to strengthen the supervision of food hygiene in canteens, a management organization and a leading group for canteen management have been established, which are responsible for the daily management, inspection, supervision, tasting, sample retention, form filling and canteen files. The school canteen management leading group conducts random checks on canteen work from time to time, and also conducts people's discussion and evaluation among teachers and students to find problems and solve them in time. The management department, teachers and students have been formed, which has played a positive role in all-round supervision of the management of school canteens.
Third, improve the quality of employees and establish a sense of service.
1, strict employment system
Canteen employees sign employment contracts with the school to clarify the rights and obligations, wages and benefits of both parties. When selecting employees, the school pays attention to ideological and political quality, professional and technical ability and sense of responsibility, and has formed a cohesive and creative canteen catering staff.
2. Strengthen training and improve the quality of employees.
Employees must receive pre-job training before taking up their posts, learn relevant laws and regulations and the rules and regulations of school canteens, improve their legal awareness and food hygiene and safety awareness, insist on holding canteen management meetings every week, conduct independent study for more than three hours every month, and conduct regular assessments. Those who fail to pass the exam are not allowed to take up their posts. Conduct personal health examination for new employees. Those who fail the physical examination, those who fail to wear work clothes are not allowed to take up their posts, and establish personal files. Through pre-job training and intensive learning, we can improve the quality of employees, deepen service awareness, improve service level and quality, meet the needs of teachers and students, and provide strong logistical support for the development of the school.
3. Raise awareness and build a quality service brand.
According to the characteristics that students are active, self-discipline, self-management and self-care ability are relatively poor, the school has introduced a model that students have fixed seats while eating, and the restaurant manager is responsible for management, so as to ensure that students eat hot meals, avoid burns, understand the dining situation of students, correct partial eclipse and find out whether students are unwell in time.
Middle school life is an important stage for children's healthy growth. Students' diets are diversified, the quality is guaranteed, and the nutrition needed for students' growth is guaranteed. Prepare the menu for one week, the menu should meet the nutritional requirements, pay attention to the diversity of dishes, and the menu cannot be repeated within one week. In order to ensure the quality, we also accept the supervision of parents at any time. Parents can check whether we arrange dishes according to the menu or eat in the canteen with their children on any day when their children come to school.
Under the correct guidance of leaders at all levels, the construction and management of canteens in our school have made certain achievements. In the future, we will further improve the health and safety management of our canteen, strive to improve the service quality and level of the canteen, ensure the health of teachers and students, make the teaching work of the school satisfactory and reassure parents.
Annual work summary of canteen safety management 20 19 (5) Time flies and the school year is about to pass. Looking back on every day in the past, as the person in charge of the school canteen, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work and management will probably affect the physical and mental health of teachers and students. Therefore, in order to foster strengths and avoid weaknesses and do a better job in the future, here, I make the following summary of the canteen work this school year.
First, strictly control the hygiene of the canteen, because it is a major event related to the health of every teacher and student. First of all, every canteen staff is required to have a physical examination every year before taking up their posts. Secondly, conduct ideological education for staff from time to time and implement the requirements stipulated in the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene in the canteen of our school and "one wash, two flushes and three disinfections" of tableware. The workbench should be washed with it, the chopping board should be separated from meat, vegetarian food, raw food and cooked food, and the kitchen should be thoroughly cleaned every day. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen.
Second, strictly control food safety, and study the Food Hygiene Law with the canteen staff every semester to improve the ideological understanding of each staff member. Various rules and regulations have also been formulated and put on the wall, and the prevention and control plan for food poisoning has been improved to ensure the safety norms of school canteens from the system. Regularly train canteen staff on laws, regulations and work norms, so as to take laws and regulations as the criterion. We also attach great importance to the internal management of canteens and make great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, and standardize everything at all times. In food hygiene, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention).
Third, strictly control the food procurement, and strictly control the "five customs" in the procurement work, that is, strict purchase channels, goods warehousing acceptance, standardized operating procedures, food hygiene and safety, and food storage and custody. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and record in detail. Ensure the quality of incoming goods and keep all unsafe factors out of the campus.
Fourth, try to control cooking techniques. While strengthening the inspection and supervision of canteen staff, cultivating their good hygiene awareness and habits and cooking quality, they often listen to the opinions of teachers and students, hold a canteen work meeting once a month, modify and determine the menu every month (4 weeks), and strive to achieve rich and diverse recipes every week and continuously improve the quality of meals. Always urge the canteen staff to cook well and improve the skills and skills of the cooks. Make every day's meals strive to be "delicious", so that teachers and students can eat nutritious and feel at ease.
This year, the canteen of our school has been inspected and randomly sampled by the Municipal Health Supervision Office for many times, and the hygiene qualification rate has reached; In the process of establishing a provincial safe school, our canteen has been well received by experts; Won the title of Grade A canteen in the municipal canteen appraisal. In the food safety and hygiene appraisal of the catering industry in the city by the Municipal Health Supervision Office, it won the honorary title of excellent. The management of the canteen has a long way to go, but I firmly believe that with the care and supervision of the school leaders, the cooperation of all teachers and the cooperation of Qi Xin, the canteen staff, our canteen will be better and better.