Summary of School Canteen Work (1)
"Food is the most important thing for the people", as a school canteen, we should consider the diet of teachers and students and study to ensure the physical and mental health of teachers and students. Now summarize the canteen management in our school for one year as follows.
First, the leaders attach great importance to it and fully guarantee it.
The school canteen is related to the stability and development of the school and the vital interests of teachers, students and employees. School leaders have always attached importance to canteen management and food hygiene and safety as a major event. The principal, the principal in charge, the director, the director in charge and the canteen administrator sign duty certificates at different levels to give enterprising support to the hardware construction of the canteen. The headmaster held several logistics forums to study the development goals of canteen work, put forward suggestions on canteen construction and personally direct the renovation of canteen. The attention, care and guidance of school leaders have laid a good foundation for the construction of standardized canteens in our school, and it is also the key link for us to do a good job. In 20__ years, the canteen focused on creating A-level canteens, failed to pass the inspection, made timely rectification, and strived to make the canteen work in our school reach a new level. Recently, Tongshan County Health Supervision Office will evaluate and accept the canteen of our school.
Second, strengthen software management.
At the beginning of the semester, canteen managers and staff members studied the Food Hygiene Law of People's Republic of China (PRC) together to improve their understanding of each staff member's thoughts. Over the past year or so, ten rules and regulations have been formulated and put on the wall, and the prevention and control plan for abnormal food poisoning has been improved, which has ensured the safety norms of school canteens from the system. Regularly train canteen staff on laws, regulations and work norms, and run the group canteen of the school well on the basis of laws and regulations. On this basis, food hygiene supervisors, warehouse keepers and full-time buyers are specially set up to strictly control the seven main ingredients, thus fundamentally eliminating food safety hazards.
Since the establishment of the canteen, the school has attached great importance to the internal management of the canteen and made great efforts in scientific, standardized, institutionalized and strict management. Strive to do a solid and comprehensive job in basic management. In food hygiene work, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention), strengthen training and inspection, and cultivate good hygiene awareness and habits of cooking personnel. At the same time, strengthen the improvement of cooking skills. Do a good job of relevant information, so that the information is accurate and reliable; In accordance with the "Food Hygiene Law" and the "Regulations on Group Dining", check one by one, pick up and fill the gaps, and strive to be meticulous and foolproof.
Under the leadership of the Student Union and the infirmary, the Living Army Committee and the inspection team were set up to inspect and spot check the overall work of the canteen, and the results were quantitatively published on the wall. The canteen office rewards and punishments accordingly, and implements the last elimination system.
Third, increase hardware investment.
In the management of canteens, we deeply feel that the current situation of hardware facilities and equipment in canteens does not meet the development requirements, and the number of diners has increased from more than 2,200 to more than 2,600. The school raised funds in many ways, increased revenue and reduced expenditure, and rebuilt and expanded the canteen many times, but it was still congenitally insufficient. Last summer vacation, after fully demonstrating and studying, school leaders made up their minds to make major adjustments to the layout of the canteen again. After the transformation, the appearance is brand-new, the dining room environment is bright and clean, the kitchen is clean and tidy, and things are different; Renovation was carried out from the fa? ade of the canteen, staff canteen, kitchen and dining room, which completely changed the face of the canteen. The ceiling of the operation room has been transformed into the internal facilities of the canteen, and anti-fly and anti-mouse facilities and ultraviolet disinfection lamps have been added. The dining hall was painted as a whole and a stainless steel console was added. In addition, the circuits and electrical facilities of the canteen have all been updated, and the sewers have also been transformed to ensure the smooth flow of sewers. Four operating disinfection rooms were adjusted, and the rice selling system was reformed and updated, which greatly improved the rice selling efficiency. Therefore, it can be said that the improvement of the hardware conditions of the canteen provides the necessary material guarantee for us to build a standardized canteen.
Fourth, adhere to service education and respect the public opinion of teachers and students.
In the canteen work, we should adhere to the purpose of "educating people by service and educating people by management", do two services well, and the fundamental task and nature of serving the school cannot be changed.
The mental outlook of canteen staff has improved steadily, showing high service enthusiasm. 165438+20 _1At the end of October, the General Affairs Department organized canteen staff to hold a democratic symposium on students' food work to understand students' thoughts and wishes. At the same time, change the single forum form, carry out canteen opinion survey and food hygiene knowledge propaganda online, and pay attention to teachers and students' online messages. Carefully organize chefs, trade unions and logistics related personnel to make recipes and publish them on bulletin boards and online regularly.
Nevertheless, due to congenital structural and hardware problems, there is still a necessary gap compared with the needs of teachers and students and the standards of A-level canteens. In summer, the software and hardware construction will be further improved according to the health requirements. Canteen management is a long-term, meticulous and arduous work. Only by doing a good job seriously and practically can the quality and quantity be guaranteed. This is another important experience of working in the canteen in our school.
School canteen work summary Part II
Establish the purpose of "serving and educating people" and standardize the safety and health management of school canteens. There are 549 people in our school canteen and 6 employees in the kitchen. There are 549 students having breakfast and 549 students having lunch at school. Under the correct leadership and supervision of the education and health authorities, the school firmly established the purpose of "serving and educating people", standardized the safety and health management of school canteens, guaranteed the living needs and physical health of teachers and students, and maintained the normal teaching order, which was well received by teachers, students and parents.
First, people-oriented, firmly establish the sense of service between teachers and students. At present, there are 1 full-time and part-time managers in our canteen, and the recruitment, selection, examination, on-the-job training and skill competition of chefs are carried out in strict accordance with the procedures. In order to establish the consciousness of service and education, teachers and students will feel at home when they go to the canteen, and feel at ease, comfortable and assured.
Second, standardize the rules and regulations of safety and health management in school canteens, and formulate a scientific, operable and institutional management system. These systems can be roughly divided into three categories: employee responsibilities, food hygiene and safety management and property management. By the state, city and county departments, canteen management team according to the actual situation of our school, such as canteen safety and health system, staff health knowledge training system, canteen staff.
Attendance system, fire safety system, post responsibility system for procurement personnel, staff health examination system, post responsibility system for tableware disinfection. Dining room staff should not only be familiar with the contents of these systems, but also all behaviors should be bound by these systems.
Third, strengthen food hygiene and safety in canteens. The health and safety of school canteens is a major event related to the safety of teachers and students. No matter how important this work is, it is not an exaggeration to recognize it. In the process of ensuring health and safety, the "five customs" were strictly controlled. The first is to strictly control the purchase and purchase access. The purchase date, product trademark, production date, shelf life, health certificate, business license and product inspection report of raw materials should be carefully registered and accepted, and the steward should check. Those who do not meet the requirements are resolutely not allowed to enter the raw material warehouse; It is strictly forbidden to purchase raw materials, semi-finished products and finished products from units and individuals without health permits; It is strictly forbidden to purchase food and raw materials without manufacturers, production date and shelf life, and beyond the shelf life; The meat purchased in the canteen must have an animal quarantine certificate. File all suppliers, complete the licenses of the goods supplied, and conduct on-site inspection of the supplier's production base. The school also signed a letter of responsibility for food hygiene and safety with suppliers. Raw materials enter the partition wall of the warehouse and leave the ground. Separate finished products from semi-finished products, and separate raw and cooked products. Unshaped foods should be stored in clean containers and covered to prevent cross-infection. Secondly, strictly control the production operation. In the process of food processing, in strict accordance with the relevant regulations, the disinfection should be thoroughly cooked. In the roughing room, choose vegetables and cut them on the chopping board. The operating room should be clean and hygienic, the restaurant should be clean and bright, and the dishes should be knowledgeable. Which dishes should be washed before cutting and which dishes should be cut first?
Wash, what dishes are washed but not soaked, what dishes are soaked in cold water, what dishes are soaked in hot water, what dishes are soaked in salt water, and how long. We ask the master to operate strictly according to the rules. Vegetarian dishes are stored in separate cabinets, the chopping boards are separated, and the knives are processed. Potatoes do not need to germinate, green beans should be boiled, soybean milk should be boiled, and cold dishes should be heated thoroughly to avoid poisoning incidents. In order to strengthen the responsibility, the school signed a letter of responsibility for food hygiene and safety with the canteen teams. Strictly control the sales of finished products. The cooked food for each meal is transferred from the cooking room to the pantry for isolated storage. Cooks must wash their hands, disinfect and wear masks before selling meals. Overnight food is put in the freezer in the canteen, and moldy food is not sold. Fourth, strict tableware disinfection. For the cleaning and disinfection of tableware and containers for placing crops, we generally adopt two methods: physical disinfection and chemical disinfection. First, clean the disinfected articles with boiling water, then chemically disinfect them with detergents such as Jiemiejing, and then steam them in a steamer for more than 30 minutes. Large items are cooked in a porridge pot for more than 30 minutes, which is not only physical disinfection. Reverse disinfection room, disinfection cabinet, cleaning. Disinfect three times a day in the morning, at noon and at night, fill in the disinfection record form in detail, and implement the disinfection work. In recent years, the Municipal Bureau of Health Supervision has made spot checks on the disinfection and sanitation of tableware in our canteen every time, and the qualified rate is 100%. Strictly control the personal hygiene of chefs. All canteen operators are required to have regular physical examinations and hold health certificates. Develop good personal habits, frequently cut hair, frequently cut nails, frequently wash clothes, and frequently change work clothes, so as to wash hands, disinfect, wear work clothes, wear work hats, and put on posts before going to work; Wear a mask when selling rice; Don't smoke at work.
The solid management of canteen hygiene has created a good environment for the healthy and rapid development of our school and provided solid logistical support, which has been recognized by all teachers and students, relied on by parents and affirmed by leaders at all levels. We will continue to innovate in the future work, accept more supervision and guidance from higher authorities, better serve teachers and students, and make the health management of school canteens reach a new level.
Summary of school canteen work Part III
Near the end of the term, all the work is coming to an end, and the work of the canteen this semester is also summarized here.
Generally speaking, the canteen work this semester has made great progress compared with last semester.
1, further management:
The operational requirements for workers are further extended to workers' daily behaviors, such as tool wear, diet, commuting time, etc., which is improved compared with last semester.
2. Keep it more carefully
A, especially some dispensable seasonings, I have stopped purchasing, so repeated use of seasonings will not only improve the taste of dishes, but also affect the quality of dishes, and at the same time increase a lot of expenses every day.
B, reduce the waste of leftovers. Last semester, more than 200 leftovers were thrown every day. This semester, the relevant person in charge was ordered to control the last meal several times, and not to throw 40 people's dishes (a pot) every day. Now you can achieve the effect of not throwing leftovers every day.
3. Responsibility of financial management
Recently, I registered the finance of the canteen with the relevant person in charge. Because there is a mismatch between the original finance and the existing finance, someone is responsible for the loss of the goods. I divide the financial registration into several pieces:
I. Operation room (person in charge)
Pasta: Menu: Soup: Lobby on the second floor: Lobby on the third floor:
B, the head of each dormitory is responsible for the lounge.
C, I and the detention center will be responsible for the rest.
In this way, whoever has problems in that respect will be held accountable, criticized lightly, punished severely or even dismissed.
4. Dietary patterns are more diverse.
This semester, we are constantly adding new tricks, not only continuing the picture scroll, sugar packets, noodles, but also bringing our own buns, fried dough sticks, bean paste packets, and sometimes jiaozi and fried steamed bread slices. Next, we will supply scallion cake, sesame seed cake, chocolate steamed bread, black rice steamed bread and so on. Let teachers and students truly feel that we are serving them.
5. Others
A file and monitoring room has been set up on the fourth floor of the canteen to monitor some operations and rice sales; At the same time, it is equipped with a special computer to connect the electronic ledger with the US Food and Drug Administration in order to supervise the personnel, procurement and delivery, suppliers and other documents of our school online.
Outlook for next semester:
1, the above are continuously consolidated, and at the same time, the potential of workers is continuously tapped, so that they can exert more heat.
2, make the workload of each point balanced, thus reducing contradictions.
3. Those who can't take part in the work well will be dealt with severely.
Summary of School Canteen Work Part IV
A busy semester has passed, and the canteen, as the top priority in logistics work, is naturally indispensable. As a canteen, you can't do without diet, which is an indispensable part of everyone's life. As a canteen manager, we should pay more attention to the diet of employees and students and ensure the physical and mental health of every teacher and student. The canteen work in this period is summarized as follows:
First, show certificates to eliminate potential safety hazards.
As a collective canteen, strict implementation of food hygiene and safety is a major event related to the health of every teacher and student. First of all, every canteen staff should have a physical examination before going to work every year, and those who fail the physical examination are not allowed to go to work. Secondly, carry out 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 food hygiene and tableware "one wash, two flushes and three disinfections" in our canteen. The workbench should be cleaned as needed 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, which ensures the normal operation of the canteen.
Second, strengthen software management.
At the beginning of the semester, canteen managers and staff members studied the Food Hygiene Law of People's Republic of China (PRC) together to improve the ideological understanding of each staff member. This semester, ten rules and regulations were formulated and put on the wall, especially the flow chart of food poisoning report (put on the wall) and the prevention plan of food poisoning, so as to ensure the safety norms of school canteens from the system. Regularly train canteen staff in laws, regulations and work norms, and run school collective canteens well based on laws and regulations. On this basis, food hygiene supervisors, warehouse keepers and full-time buyers are specially set up to strictly control all kinds of main ingredients and fundamentally eliminate food safety hazards.
The school attaches great importance to the internal management of the canteen and makes 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 the food hygiene work, the emphasis is on "three defenses" (poisoning prevention, poisoning prevention and virus prevention), and the "five customs" are strictly controlled 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.
Strengthen training and inspection to cultivate good hygiene awareness and habits of cooks. At the same time, strengthen the improvement of cooking skills. Earnestly do all kinds of accounts and related materials, so that the materials and contents are detailed and reliable; In accordance with the "Food Hygiene Law" and the "Regulations on Group Dining", check one by one, and strive to be meticulous and foolproof.
Third, standardize operations and put them in place.
This semester, the school has formulated and improved various management systems such as post responsibility system for all kinds of personnel and code of conduct for service personnel, and put forward clear requirements for food hygiene, environmental hygiene, personal hygiene of cooks, raw material procurement, acceptance, storage, processing and tableware disinfection in the canteen, so as to achieve clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation. Adhere to the separation of raw and cooked, strict tableware disinfection and cleaning. Strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials; Resolutely reject raw materials that do not meet the requirements. Strict and institutionalized health management, clear division of labor and clear responsibilities. In the daily management of employees, our system has added emotion, managed by our own actions and managed by guidance. Under constant instruction, employees can change from assigned work to self-assigned work. Fourth, increase investment in hardware.
Due to the lack of financial resources, nearly 5,000 yuan was invested to install the electrical equipment of the rice steamer in September this year, which not only reduced the labor intensity of the canteen staff, but also saved the fuel expenditure of the canteen. V. Improvement measures
In the management of the canteen, we deeply feel that the current situation of the hardware facilities and equipment in the canteen has not met the development requirements. Therefore, the school should repair the roof of the canteen in the future and add some necessary hardware equipment (such as freezer, fresh-keeping cabinet, sample storage cabinet, range hood, student water heater, etc.). ) Improve the dining environment for teachers and students.
Summary of school canteen work Chapter 5
In order to strengthen the food safety work in our school's canteens, ensure the food safety of all teachers and students, and prevent food poisoning incidents, according to the spirit of the "Emergency Notice on Quickly Carrying out Food Safety Inspection in Primary and Secondary Schools" issued by the National, Provincial and County Food Safety Committees, our school conducted a solid self-examination on the food safety of our school's canteens (schools implementing the nutrition improvement plan). The self-inspection of food safety in our canteen is summarized as follows:
I. Progress of work
According to the requirements, our school carried out self-examination from eight aspects: food safety management, catering service license, environmental sanitation, health certificate, certificate and ticket management, processing and production management system, cleaning and disinfection, and the use of food additives, so as to find out the outstanding problems and weak links in depth and make serious rectification.
(1) Improve the food safety supervision and rectification mechanism.
Effectively strengthen organizational leadership. Our school attaches great importance to the food safety work in the school canteen and puts it in a more prominent position. It is necessary to treat both the symptoms and root causes, focus on the root cause, organically combine centralized rectification with daily supervision, self-discipline and strengthened supervision of canteens, comprehensively promote key breakthroughs, and carry out publicity and education throughout, improve the system throughout, implement responsibilities throughout, and check and guide throughout to ensure that rectification is effective.
(2) Specific work
1. Check whether the school canteen has established a food safety responsibility system. Carefully check whether the school will incorporate canteen food safety into the daily management of the school, and whether there are regulations and requirements for canteen management.
2. Check whether the canteen has a catering service license. Carefully check whether the school canteen license has expired, whether there are problems of out-of-scope and over-capacity operation, and whether there are problems such as timely cancellation of licenses without conditions. For newly opened canteens, contact the county US Food and Drug Administration in strict accordance with the regulations to apply for permission, and apply for permission for timely rectification of facilities, equipment and food safety management system.
3. Check whether the school canteen is clean and tidy. Take active, scientific and effective measures to prevent and control infectious diseases, and carefully check whether the school canteen environment is cleaned regularly and kept in good condition; Whether there are protective measures and breeding conditions to eliminate harmful insects such as rats, cockroaches and flies; Whether there are adequate ventilation and smoke exhaust devices.
4. Check whether the health certificate of employees in the school canteen is valid. Carefully check whether there are employee health management systems and measures; Whether the employee has a health certificate; Whether the health certificate is valid; Whether to establish employee health records; When the personnel engaged in the direct import of food suffer from diseases that hinder food safety, whether to adjust them to jobs that do not affect food safety in time.
5. Check whether the system of claiming certificates and tickets and food additives in the school canteen is implemented. Carefully check whether the food and raw materials, food additives and food-related products purchased in the school canteen are qualified, whether there is a purchase ledger, whether the stored food is within the shelf life, and whether the raw material storage meets the management requirements. Focus on checking whether food and raw materials, food additives and food-related products are banned by the state or have unknown sources, and strictly check the purchase channels of edible oil, meat, rice, noodles, vegetables, condiments and other bulk foods and the situation of claiming certificates and tickets. Carefully check the implementation of the management system for the purchase and use of food additives in school canteens, and strictly check whether there is illegal use of food additives, whether
Meet the requirements of special store procurement, counter storage, special person in charge, special tools and special ledger.
6. Check whether the sanitary management measures for drinking water in the school canteen and the cleaning and disinfection of the canteen are in place. Focusing on the sanitary condition of water supply facilities and the quality of drinking water, carefully check whether the school canteen is equipped with effective disinfection facilities; Whether the disinfection pool is mixed with other pools, and whether the disinfection personnel master the basic knowledge; Whether tableware disinfection meets relevant requirements.
7. Check whether the school canteen processing management system is implemented. Carefully check whether the raw materials are thoroughly cleaned, whether the rough machining meets the requirements, whether raw and cooked are separated, whether there is cross contamination, and whether the green beans and soybean milk are thoroughly cooked; Whether it is illegal to manufacture and sell chilled beans, and whether the operators wear masks; Strictly check whether the samples are reserved according to the regulations, whether there is a sample retaining device and whether the sample retaining device operates normally.
Second, the next work arrangement
The first is to carry out in-depth education and training. Further strengthen the food safety training in school canteens, and seriously organize logistics personnel to study the Food Safety Law and its implementation regulations, the Measures for the Administration of Catering Service Licensing and the Measures for the Supervision and Administration of Catering Service Food Safety. After the training, relevant materials should be sorted out and kept for inspection. The main person in charge should earnestly assume the responsibility of the first person responsible for food safety in school canteens, establish and improve various management systems such as food safety, drinking water, prevention and control of infectious diseases, and ensure that all work does not leave blind spots.
The second is to seriously carry out a comprehensive investigation. Continue to organize relevant personnel in schools and parks to conduct a comprehensive investigation of school canteens, carefully find weak links, and take effective measures in time to plug management loopholes.
The third is to strengthen the prevention and control of food safety accidents and carry out emergency response to public health emergencies.
Work supervision and inspection. According to the division of responsibilities, we should continue to take the school canteen as the focus of food safety accident prevention and control, and take measures to investigate hidden dangers; Formulate an emergency plan for food safety accidents, and combine it with the supervision of infectious disease prevention, drinking water hygiene and food safety. , discover hidden dangers in time, supervise the investigation, reduce the harm of public health emergencies in schools, and improve the level of prevention and control and coping ability.
The fourth is to do a good job in information submission.
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