Summary is a written material that reviews and analyzes the study, work and life or their completion, including the achievements, existing problems, experiences and lessons gained in a certain period of time. It can make sporadic, superficial and superficial perceptual cognition rise to comprehensive, systematic and essential rational cognition. Let's write a summary for ourselves. How to focus on the summary? The following is a summary of the health and safety work in the canteen that I have compiled for you, for your reference, hoping to help friends in need. Summary of health and safety work in canteen 1

Under the care and guidance of the leaders of the park, this semester I insisted on serving teachers and students, further strengthening personal quality and improving service quality. In order to better protect the health of teachers and students and safeguard the rights and interests of teachers and students, this semester's canteen work will be summarized as follows:

1. Strictly manage meals and do a good job in food hygiene.

In line with the general requirements of hygiene, safety, nutrition and digestion, our garden formulates nutritional recipes for young children every week, so as to ensure variety, reasonable collocation and adequate supply. In order to improve the quality of food, we make great efforts in the collocation and cooking of dishes to ensure that children eat well. And listen to the opinions and suggestions of teachers and parents extensively, find problems, discuss with them, adjust recipes, and ensure the balanced intake of various nutrients for children. At the same time, we will also announce the daily recipes to parents, so that parents can know about their children's meals in the park and increase the transparency of children's meals. In terms of food hygiene, our garden strictly controls the procurement and acceptance, and all the deteriorated raw materials are returned; At the same time, the daily operation is carried out in strict accordance with the requirements of preventive disinfection and cooking processing, and all imported food samples are kept and registered. Therefore, with our concerted efforts, there has not been a food accident this semester.

second, standardize the daily operation details and continuously improve the quality of work.

strengthen theoretical study, follow the operation specifications, strengthen details, standardization and rigorous operation, and enhance service awareness. Actively use the rest time to study theory and practice, and improve the theoretical operation level through cases, theoretical study and skill display. And make records to guide practical work with theory, so as to improve the quality of work. Seriously participate in the political study in the park, improve ideological quality and service awareness. By studying the health management regulations and canteen operation norms, do a good job in safety and health. Make clear your job responsibilities and ensure the food safety of children and teachers.

Third, attach great importance to health and safety work, strengthen inspection and timely feedback.

1, strictly implement the system. Ensure the safety and hygiene of food procurement, acceptance, warehousing, cooking, transportation, storage and distribution. Operate all kinds of equipment in strict accordance with the regulations, and do not operate illegally. Always check the operation of the equipment to ensure the safe operation of the equipment, and immediately repair or report for repair if the equipment is abnormal.

2, strictly control the purchase. Do a good job in the import and inspection of food, and put an end to fake and shoddy and "three noes" (no manufacturer, no production date and no shelf life) food entering the canteen; Resolutely put an end to the purchase of expired, rotten, unclean, mixed with foreign bodies or other sensory abnormalities and other foods that may be harmful to human health. Do a good job in obtaining certificates for purchasing food.

3. Strictly control the food processing. The processed food should be cooked thoroughly, and the color, smell and taste should be as good as possible. It is necessary to separate raw and cooked food.

4. Do a good job of sanitation inside and outside the canteen. Do a good job of cleaning the canteen and the venues outside the canteen every day, and always keep it neat and clean.

5. Do a good job of disinfection every day. Tableware must be cleaned, rinsed, flushed and disinfected, and the disinfected tableware shall be stored in the cleaning kitchen. It is strictly forbidden to use unsterilized tableware and processing utensils.

6. Strengthen the management of the canteen warehouse, register the incoming and outgoing goods in time, and ensure that the intake of salt and oil by children does not exceed the standard.

The safety and hygiene management of kindergarten canteens is directly related to the health of children and the stable development of kindergartens. In the future work, we will continue to explore and practice, constantly sum up and reflect, bring food hygiene into the daily key work category, and improve all the work better! Summary of health and safety work in canteen 2

Looking back on the past, it is a great responsibility to be open-minded and look to the future.

as a canteen manager, I really feel the great responsibility and heavy pressure. Because the quality of my work directly affects the physical and mental health and life safety of teachers and students who eat. Therefore, in order to foster strengths and avoid weaknesses, and do a better job in the near future and even in the future, the work situation in this semester is summarized as follows:

First, as a canteen, it is naturally inseparable from diet

The canteen is an indispensable part of everyone's life, so it is naturally the case as a canteen of the unit. As a canteen administrator, we should pay more attention to the safe diet and ensure the physical and mental health of each student.

Second, in the procurement and management of dishes:

1. Strictly control food procurement, and try not to purchase dishes that are easy to mildew and produce toxins;

2. Strictly implement the system of asking for certificates and tickets, and no food with monthly licenses will be purchased;

3. Strictly keep food out of the warehouse, and resolutely ensure that expired food and rotten food will never leave the warehouse;

4. Strictly control food processing, so that rotten vegetables, grain and oil do not leave the warehouse;

5. Store food scientifically and reasonably, and seriously implement the principle of first-in first-out for regularly purchased food. It is forbidden to store toxic and harmful articles and personal articles in food storage places.

Third, strengthen health management and enhance the sense of hardship.

canteen hygiene is the source and birthplace of hidden dangers. In health management, we insist on sounding the alarm bell, enhancing the workers' sense of hardship, and curbing hidden dangers in the bud as much as possible. We require every worker to pay attention to personal hygiene, frequently cut hair, frequently change clothes, frequently take a bath, keep long hair and wash hands before eating.

(2) Personnel, fixed points, fixed time and requirements shall be implemented inside and outside the canteen. Must be cleaned every day, and the garbage and sundries generated every day should be cleaned at any time every day, and cleaned at weekends.

(3) All kinds of tableware, machinery, etc. should be washed clean, so that the wood can see the true colors and the iron can see the light, and they should be arranged neatly after use. The raw and cooked utensils should be strictly separated, and they should not be mixed.

(4) Don't talk or cough in front of the food when eating. All the staff in the canteen 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.

fourth, standardize equipment management and ensure safe operation.

The canteen is the key part of fire safety. Therefore, a special person is assigned to take charge of all the equipment in the canteen, and it can be maintained regularly to prevent all hidden dangers.

Fifth, as a school canteen,

Food hygiene and safety is a major event related to the health and life safety of every teacher and 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 a place where students eat, and it is also the most sensitive place to diseases. As a staff member of the canteen, I have the responsibility and obligation to do a good job in the hygiene of the canteen, in order to make all the teachers and students feel comfortable eating. Conduct ideological education for canteen staff from time to time and implement the requirements of food hygiene law. Through learning, improve the service quality, service attitude and service awareness of staff in their work. Do a good job in the food hygiene of the canteen and the work of "one washing, two flushing and three disinfection" of the tableware for the stove. The workbench should be cleaned as needed, and the kitchen should be cleaned once a week. If any deficiencies are found in the work, point them out immediately and order them to be corrected in time. All the staff can conscientiously do their jobs, clearly define their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen.

Sixth, the work situation of the canteen

As soon as I have free time in a day, I will go down to the kitchen to patrol and get in touch with the canteen staff, and make a detailed understanding of the needs or shortcomings of the canteen work. If there are any problems, I will make timely control. For example, the sanitation situation: due to the large number of people dining, the number of people in the canteen was uncertain in the previous period, which made everyone physically and mentally exhausted, sometimes failing to clean the sanitation in time and thoroughly, and the items were not neatly placed. In order to adjust the mentality of the staff in time and change the current situation, I personally advise them, visit the kitchen, direct them or work with them. Make the roof, wall, stove, steamer, disinfection cabinet, freezer, etc. look brand-new, and the ground and warehouse are spotless. The kitchen has been obviously improved, and the good working environment makes all the staff feel more comfortable and motivated; Similarly, a good dining environment also brings pleasure to the dining staff.

Seventh, strictly control the purchase of food.

when having a meal, one or twenty people often need to go out and buy various foods, such as meat, vegetables, poultry, rice and noodles. I will go shopping with the purchase clerk to strictly control the purchase, and no food without "quarantine certificate" or "food hygiene license" will be purchased. All those that have been stored for a long time and have gone bad and stale are thrown out of the door, so as to prevent the occurrence of serious food poisoning incidents and effectively ensure the health of every teacher and student. During this period, the teachers and students who ate in the canteen did not have any intestinal diseases and food poisoning accidents. In 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.

Eighth, in the arrangement of recipes:

1. First of all, we should be aware of the eating habits of most students and make daily recipes in a planned way, because there are fewer people eating in the canteen, which can basically meet the taste requirements of students;

2. On the premise of not increasing the cost, students can purchase more dishes, and use more expensive dishes to mix with ordinary dishes reasonably, so that fresh vegetables can be eaten every day;

3. In dining, we should strictly follow the requirements of the leaders and make more efforts in service attitude and food quality. Now, the student canteen serves one meal a day, and you can eat meat every day.

In the ninth and last few years, the student kitchen has successfully completed the reception of teachers and students' meals in a timely, accurate and smooth manner

It has left a good impression on leaders at all levels. At the same time, it ensures the normal and safe dining of teachers and students on the stove.

future work plans: first, we should further understand the importance and necessity of doing a good job in canteen service. We should deepen and improve our ideological understanding, turn it into concrete actions, do everything possible to create good conditions, and further run the student canteen to facilitate the collective dining of teachers and students. Second, it is necessary to continuously strengthen management and improve the service of canteens. The third is to be active and responsible, and do a good job in food safety and food hygiene. The management of canteens is complicated, and the most fundamental job requirement is to be responsible for the life, health and safety of teachers and students.

Therefore, we must conscientiously implement the Food Hygiene Law, take the strengthening of food hygiene management and comprehensive service management according to law as the top priority, put it on the important management agenda, and make sure that the responsibility lies with people, pay close attention to reality and achieve results. Under the direct care and guidance of the leaders, through the hard work of all the staff in the canteen, the quality, varieties, sanitary conditions and normal use efficiency of the equipment in the canteen have fundamentally changed. Nevertheless, due to my limited level, there is still a lot of work to do, there is still a certain gap, and I am not careful enough about canteen management, which also confirms my lack of canteen management. I will intensify my study on my own management and quality, plan my work plan and so on in the next work. At the same time, according to the hygienic 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 teachers and students can eat cheap and safe meals. I deeply feel that canteen management is a long-term, meticulous and hard work. Only by doing a good job seriously and practically can we ensure the quality and quantity.

In short, the canteen work is gradually becoming normalized, standardized and high-quality, and the canteen staff are also making constant efforts to gradually form a team that loves their posts, is dedicated, pragmatic, dedicated and cooperative, and * * * is silently contributing to the development of school education. Summary of canteen hygiene and safety work 3

Summary of logistics canteen hygiene and safety work Our school has always attached great importance to the management of school canteen hygiene and breakfast quality, and established the school hygiene management, with the principal personally as the team leader and members composed of relevant personnel of school administration and logistics. At the same time, we have also formulated a detailed school health management system, and regularly go deep into the canteen for inspection and implementation. We also applied for the Food Hygiene Permit and conducted the annual review on time.

In the specific canteen management, we have taken the following measures:

1. In terms of raw material quality and rough machining:

1. Raw materials are purchased from designated long-term supply points by special personnel.

2. There is a special inspector for raw materials. Unqualified raw materials such as acceptance, decay and deterioration will never enter the school canteen.

3. There are containers for raw materials, and raw materials must not be contaminated.

4. There is a special site for raw material processing.

5. raw materials should be cleaned separately from meat and vegetables.

2. In terms of food storage:

1. Food is classified and stored in order.

2. Have food shelves and containers, and store them away from the wall and the ground.

3. The warehouse shall be dry and ventilated, with damp-proof and mildew-proof facilities.

3. Food preparation and dining room:

1. Good ventilation and light transmission, convenient and reasonable water supply and drainage.

2. The ground is made of non-toxic, corrosion-resistant and corrosion-resistant materials, and there is no water accumulation.

3. white ceramic tile dado is pasted.

4. The ceiling is smooth and tidy, free of mildew and cobwebs.

5. White tiles shall be pasted on the cooktop and dining table, and they shall be kept free of stains.

6. Sanitary facilities that can prevent flies, insects and dust shall be provided.

7. There is a green vegetable soaking pool, and it is required to soak for 21 minutes before buying green vegetables.

Fourth, the tableware should be:

1. A special person should be responsible for washing and disinfecting tableware.

2. There are tableware washing pool, washing pool and disinfection pool.

3. Cleaning measures have been taken for disinfected tableware.

5. The health personnel in the canteen should:

1. All employees in the canteen have passed the health examination and obtained the health certificate

2. All employees are required to wear work clothes and hats when going to work, and their hair should not be exposed

3. Pay attention to hygiene, and do not leave long nails or wear rings

4. Do not spit or litter

6. In the environment.