When the work is carried out to a certain stage or come to an end, we need to analyze and study the work done in the previous period of time, to confirm the achievements, identify the problems, summarize the experience and lessons learned, in order to better do the next step. The following is my carefully selected work summary, I hope to help you!
Do a good job in the cafeteria health summary of the work of a
This semester my work appeared a new challenge in this past time, thanks to the school leadership, thanks to the school cultivation, from the beginning of this semester I embarked on the cafeteria supervisor position, is responsible for the cafeteria to carry out the implementation of the full range of work, the current school year, the General Affairs Office of the Department of Catering of the work of the various Work continue to adhere to the principle of "service, standardization, efficiency, first-class" put forward by President Lei, clarify the work of the idea, strengthen the implementation of the system of responsibility for the positions, strengthen the infrastructure, strengthen the post training, and advocate creativity in carrying out their work. Continue in accordance with the principal's advanced school philosophy, to guide the cafeteria staff to develop a good habit of working hard, thinking hard, adjusting the mindset, accurate positioning, firmly establish the "service, standardization, high efficiency, first-class" service consciousness, and make every effort to relieve the teachers and students of the worries of the high standards of dietary hygiene, dietary quality, dietary safety, and to be responsible for the health of teachers and students, for the education and teaching services, and for the education and teaching services, and for the students' health. Responsible for the health of teachers and students, for education and teaching services, for the development of the school services. Since the establishment of our school, has been to extraordinary leapfrog development, the school cafeteria is responsible for the whole school teachers and students to provide meal security services of the heavy responsibility. It can be said that the cafeteria logistics management is one of the most closely related to the daily lives of teachers, students and staff departments.
Through this half semester's work, under the guidance of the director, in all departments of the school's leadership, teachers, colleagues' strong support and help me to closely cooperate with the director, the cafeteria's work into practice, with the cafeteria's staff, constantly improve themselves, constantly summarize their experiences, and constantly improve their own qualities, so that this semester's cafeteria's overall work has substantially improved, the cafeteria's overall work to a new level. The overall work of the cafeteria has been pushed to a new level, providing better logistical services for the development of the school.
From September when I took over the work of the cafeteria in a comprehensive manner, I encountered a great challenge, because on September 1, the Rome Campus, the senior middle school cafeteria newly opened, to be transferred from my Everbright cafeteria more than a dozen of the old staff due to a variety of reasons. For a variety of reasons at that time it was difficult to recruit personnel, Everbright cafeteria has been operating in a state of shortage, this semester in the case of insufficient personnel, I strengthened the cafeteria staff of professional ethics and ideological training and encouragement to the management of the cafeteria to take a one by one, the old with the new, skilled with the new hand training methods. Let the canteen class leaders in the management of others at the same time to improve their own, their work is not standardized in a timely manner to point out the place, and put forward measures to improve, and guide them on how to make the overall work to achieve the norms and standards, I use every opportunity to help them until the end of the semester to recruit all the staff. In terms of routine work, the direction of all staff clear "service, standardization, efficiency, first-class" this eight-point policy is the school leadership of the General Affairs Office of the work of the guidelines; I canteen organization of all staff to seriously study the school's guidelines and policies, the school leadership of the advanced concepts of how to transform into practical work, so that our work really achieve the service In the school's education and teaching, service to the whole school teachers and students, service to the community, play a good comprehensive benefit; through the weekly meeting, so that the staff's ideology formed, our work is engaged in education, both to reflect the service, but also to reflect the nurturing of people; both the initiative to work, but also to work with heart; through the work of this half semester clearly demonstrated the canteen staff's spirit and style of work, so that the work of the general The total work has been effectively progressed.
Starting from every Monday, adhere to the morning meeting, the staff does not meet the standards of the place in a timely manner to solve the problem of processing, summarize yesterday's comprehensive work, arrange for today's new work, the staff of the daily work of the assessment and evaluation of the work of the staff to make their work in a short period of time to be clear; so that the staff continue to improve in their work, and continue to make progress; every Friday afternoon meeting, the canteen's overall work is summarized and the work of the next week Arrangements, the staff's work this week to summarize, to help employees from the work of thought, professional knowledge, skills, service attitude can be improved.
Cafeteria in the "standardized" implementation of the work, to take a variety of measures: 1, the procurement of raw materials, acceptance, warehousing, storage, storage, storage and custody of strict control; do not meet the requirements of the raw materials resolutely refuse to accept. 2, the health of the strict institutionalization of the management of the division of labor is clear, clear responsibility; in the event of a reduction in the number of staff, but also the quality and quantity to complete the daily routine. Can quality and quantity to complete the daily health work. 3, this semester we weekly for the whole school teachers and students to provide herbal tea, every Tuesday and Wednesday dinner sugar water, each meal of soup are based on the climate season for teachers and students to make, so that teachers and students have a stronger body, can be better to devote themselves to the teaching of the 4, in the day-to-day management of the staff, we system plus emotion with their own actions to manage, to manage with the guidance of the management, in the constant teaching, the staff can be from the Assigned work to self-assigned work change; 5, the beginning of the school year due to personnel changes are too large, found that the quality of food has declined, so immediately on the cafeteria staff to make adjustments, the purpose is to more effectively reflect the effect of efficiency, although, at this time the cafeteria continuous departure of a number of employees, but our overall work has not been affected, but the whole staff unity and cooperation, forgetfulness of work, the cafeteria work, although it is the school leadership as well as the whole school teachers and students. Although the school leadership and the recognition of the whole school teachers and students, but from our goal "to create a first-class canteen" there is still a certain distance, our staff will be in the school under the guidance of the leadership of the leadership of the advanced concept of the General Affairs Office under the leadership of the leadership of the director of the General Affairs Office, and continue to improve themselves, continue to upgrade themselves, as soon as possible as soon as possible to achieve our goals for the school to create a first-class school and contribute to our strengths. The school will be the first of its kind in the world, and will contribute to the development of the school.
Do a good job in the canteen health work summary of the second
has always been the canteen work in line with the quality of food hygiene, directly related to the safety of each person's life and health, and strive to improve the quality of the body of the organ dining staff for the basic point of view. In compliance with the requirements of the health supervision of the canteen health work, and conscientiously implement the Food Sanitation Law, to further standardize the management of food hygiene, food hygiene to protect the dining staff food hygiene and safety. Now the work is summarized as follows:
First, set up a wholeheartedly for the authorities to serve the idea of improving the staff love and dedication, down-to-earth work conscientiousness
We have always been for the cadres and workers of the authorities through the various aspects of the work of the cafeteria; educate the staff to firmly establish a sense of service, and to further strengthen the concept of service, so that the staff's awareness of the service has been further improved. In order to make the cadres and workers of the organization healthy meals, cooks communicate with each other, learn from each other, learn from each other's strengths and weaknesses; let the cooks, noodle store division to the outside catering units to taste different flavors of the dishes of the morning. Through learning, so that most of the staff of the cafeteria to form a spirited work enthusiasm, work responsibility, work attitude has been improved, the formation of a good working atmosphere.
Second, pay attention to diet, health and safety work, strict import customs
In order to ensure that, dining staff dietary safety, to ensure the quality of dietary hygiene, to eliminate food hygiene hazards. We organize staff to study the food hygiene law, in strict accordance with the food hygiene law. Work to do strict purchase channels off, items into the warehouse acceptance off, food storage storage off, at the same time let all employees of the cafeteria to participate in the whole staff supervision. In food procurement, we often go to the market for investigation, to understand the quality of goods, market prices, to avoid delivery units indiscriminate offer. In the acceptance of unqualified food resolutely resist and return, do not accept not into the quality of unqualified items. Cafeteria water, electricity and gas are unsafe factors, we carry out daily inspections and find timely solutions to problems, instantly the cafeteria can not deal with, but also timely report to the leaders in charge. Therefore, the work of the cafeteria without a single case of security risks occur, dining order is stable.
Third, constantly improve the quality of food, so that the leadership and dining staff to rest assured
In order to ensure that the dining staff to eat at ease, happy, comfortable, we make daily recipes by heart, according to the canteen in the past few years of practical experience and the preferences of the usual dining staff, the recipes continue to improve, so that the three nutritional collocation of the meal, from the taste of the food, the color of the efforts to ensure that each four meat, four half-meat, four vegetarian, one soup. The menu is constantly improved to match the nutrition of the three meals, and efforts are made in terms of the flavor and color of the food to ensure that each meal has four meat dishes, four half-meat dishes, four vegetarian dishes and one soup. In the breakfast try to add patterns, so that the dining staff have a choice. In particular, the leadership of the restaurant in addition to the hall supply all the varieties, we also add another small fry and some refined breakfast, got the leadership of the praise.
In short, the cafeteria in the protection of the organization's logistical services have made some achievements, but there are also some areas for improvement. We should further start from the needs of the dining staff, and constantly improve the dining recipes, good nutrition, the introduction of new dishes. At the same time, but also to improve the work methods, care for employees, so that the dining staff happy to come, satisfied and go.
Do a good job summarizing the work of the cafeteria health three
Time flies new year is approaching, which means that I take over the work of the cafeteria manager of the vocational school for a year of time. Vocational school cafeteria, as a collective cafeteria it bears the property branch staff training department by the Tianyi company and other units in the staff dining tasks, as well as staff training courses meals, the company's small and medium-sized meeting meals, the company's activities meals. Since taking over the work in the unit leadership of the care and support of all cafeteria staff efforts, 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, the new beginning of a new challenge is coming. In order to 12 years of staff dining task completed more perfect, I summarized the results of 11 years of work and shortcomings.
20__ year 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) workers use tableware to do post-dinner disinfection, processing room; vegetable case; frying room; noodle case between the designated health to people, regular periodic cleaning of the canteen all employees to participate.
(6) around the "cost reduction, quality assurance" principle, under the premise that we eat 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) Successfully completed the company's reception tasks, including: property branch of the staff representatives will be; Jianan branch of the staff 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 for nearly () period of time.
(8) mobilize the passion of all canteen staff to work in the task of heavy dining training courses ordinary no holiday period to complete the task of reception and training courses recognized by the staff.
(9) for the winter after the canteen dishes varied 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 ban.
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 staff work 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 cafeteria can use their personal skills, so that the cafeteria staff to recognize the importance of love in the post faster and better to improve the level of service to improve the recognition of the dishes.
Do a good job in the cafeteria health work summary of the fourth
Time flies, busy, a school year is about to pass. Review of each day in the past, I as a school cafeteria workers, y feel the responsibility of the major, heavy work pressure. Because I am engaged in the work, 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 developed a variety of rules and regulations and on the wall, improve the food poisoning prevention and treatment 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 around 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 many random inspections, health pass rate are up to; in the creation of the provincial safe school, our school cafeteria has been praised by experts; in the municipal cafeteria evaluation in the A-class cafeteria title. In the city health supervision of the city's catering industry food safety and health assessment, won the excellent honorary title. Cafeteria 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 cafeteria staff *** with the efforts of the school cafeteria will do better and better.
Doing a good job in the canteen health work summarizes the fifth
Set up a "service educate people" purpose of standardizing the school canteen safety and health management. We Gou Tang elementary school existing 743 people, divided into 16 teaching classes, 45 teachers on duty, the kitchen staff employed 2 people. The number of students in the school breakfast in about 130 people, the number of people in the school lunch in about 400 people. Schools in the education department and the health department under the correct leadership and supervision, firmly establish the "service" purpose, standardize the school cafeteria safety and health management, to protect the teachers and students and staff of the needs of life and health, to maintain a normal order of teaching and learning, by the students and teachers and parents of the praise.
First, people-oriented, firmly establish a sense of service to teachers and students my school cafeteria currently has a full-time and part-time line management personnel, cooks 2 people. Cooking recruitment, selection, assessment, induction training, skills competition are strictly in accordance with the procedures fair and open. In order to establish a sense of service, so that teachers and students to the cafeteria to have a sense of home, feel save, comfortable, rest assured.
Second, standardize the rules and regulations of school cafeteria safety and hygiene management, to system constraints developed a scientific, operable management system. These systems, from the content can be roughly divided into three categories: staff duties, food hygiene and safety management and property management. There are those formulated by the state, those formulated by the municipal and county authorities, and those formulated by the management team of the canteen according to the actual situation of our school, such as the "Canteen Safety and Hygiene System", "Hygiene and Knowledge Training System for Practitioners", "Attendance System for Canteen Employees", "Fire Safety System", "Purchasing Personnel Position Responsibility System", "Health Examination System for Practitioners", "Tableware Disinfection Position Responsibility System". Canteen staff should not only be familiar with the content of these systems, and all behavior should be subject to the constraints of these systems.
Third, effectively strengthen the cafeteria food hygiene and safety work school cafeteria health and safety work is a matter of life and safety of teachers and students, no matter how important this work to raise to the degree of understanding is not too much. In order to ensure that nothing is wrong, we have carried out an all-round, all-process, all-weather three-dimensional archival management, cafeteria currently **** printed forms more than 10 schools, in order to ensure the process of health and safety, to do a strict "five passes".
First of all, the purchase of access. The date of purchase of raw materials, product trademarks, production date, shelf life, health certificates, business licenses, product inspection reports, etc. should be carefully registered, acceptance, by the chief of staff. Failure to meet the requirements of the firm not allowed to enter the raw materials warehouse; strictly prohibit the purchase of raw materials, semi-finished products and finished products from units and individuals without health permits; strictly prohibit the purchase of food and raw materials without manufacturers, no date of production and shelf-life and more than the shelf life of the food; cafeteria purchased meat must be animal quarantine certificates of conformity. All suppliers to build a file, the goods supplied by the complete documentation, the supplier's production base for on-site inspection. The school also signed a food hygiene and safety responsibility with the supplier. Raw materials into the warehouse wall away from the ground, finished products and semi-finished products separate, raw and cooked separately, non-stereotypes of food stored in clean containers, and cover and cover to prevent cross-contamination. Secondly, strictly control the production operation.
In the process of food processing, in strict accordance with the relevant provisions, the disinfection of disinfection, the boil through the boil through. Rough processing room to do choose vegetables cut vegetables on the board. Operation room to do clean and sanitary, the restaurant to do neat and bright, all doors and windows are installed sand door, sand window. Each shift should fill in the cafeteria attendance and cafeteria operation log every day, and produce food quality inspection form. There is a learning curve in washing vegetables, what vegetables are washed first and then cut, what vegetables are cut first and then washed, what vegetables are only washed and not soaked, what vegetables are both soaked and washed, what vegetables are soaked in cold water, what vegetables are soaked in hot water, what vegetables are soaked in salted water, and what vegetables are soaked for how long, and we ask the master workers to operate strictly according to the protocol. Meat and vegetarian food are stored in separate cabinets, cutting boards are separated and processed with separate knives. Do not use sprouted potatoes, four seasonal beans should be boiled in water, soybean milk should be boiled, cold dishes should be warmed through to avoid poisoning. In order to strengthen the responsibility, the school and the cafeteria each operating room team signed a food hygiene and safety responsibility.
Strictly finished product sales. Each meal cooked food is moved from the cooking room into the dining room for isolated storage, cooks must again wash their hands before selling food, disinfection, with a good mask. Cafeteria on the overnight food into the freezer, resolutely do not sell moldy food. Fourth, strict disinfection of tableware. Tableware and put crop containers wash, disinfection, we generally use physical disinfection and chemical disinfection of two methods, disinfection of items first with boiling water to clean, chemical disinfection of detergents such as jiemian net, and then on the steamer steamer for more than 30 minutes, large items into the pot of thin rice boiled for more than 30 minutes, both for the physical disinfection. After that, they are put into disinfection room and disinfection cabinet for cleaning. The above disinfection three times a day in the morning, in the evening, and fill out a detailed disinfection record table, the disinfection work to the letter.
In recent years, the City Health Supervision Bureau each time the disinfection of tableware in our school cafeteria sanitary conditions, the pass rate is 100%. Fifth, strict personal hygiene of cooks. Require all cafeteria operators to achieve regular physical examination, with a health card on duty. Develop good personal habits, diligent haircut, diligent nail clipping, diligent washing clothes, diligent change of uniforms, to do before going to work to wash their hands, disinfection, wear uniforms when going to work, wearing a work cap, hanging on the post; selling food when carrying a mask; work to eliminate smoking. Solid canteen health management work for the healthy and rapid development of our school to create a good environment, provide a solid logistical support, recognized by the whole school teachers and students, parents rely on and leaders at all levels of affirmation. We will continue to work hard to innovate in the future, more acceptance of the supervision and guidance of the higher authorities, to better serve teachers and students, so that the school cafeteria health management work to a new level.
Do a good job summarizing the work of the canteen hygiene excellent sample Related articles :
★ 2020 school canteen hygiene work summary sample
★ canteen procurement individual work summary example of the four
★ canteen safety management year-end summary of the work of the sample
★ school canteen management work summary of the sample five 2020
★ canteen Work summary of the latest collection
★ canteen procurement individual work summary model
★ 2020 campus canteen work summary of the latest model
★ canteen food safety year-end summary of the selected model 5
★ company staff canteen work summary model
★ cafeteria logistical summaries, as well as the work plan model