The interior of a cafeteria consists of tables, chairs, cash registers, and kitchen booths. Generally the cafeteria also provides fans or air conditioners. Below I bring you 2022 Cafeteria Work Summary Report , browse more cafeteria work summary can click " Cafeteria Summary " to view.
2022 canteen work summary report 1
Time passes really fast, in a flash I took over the canteen has been 3 years. ___ year under the correct leadership of Mr. Qu successfully completed the annual work task, Mr. Qu often admonished me as a canteen administrator should be more for the workers to eat three meals a day. To ensure that each employee's physical and mental health and considerations, the following is my end of the year summary of the cafeteria.
As a collective canteen, we strictly abide by and implement the Food Hygiene and Safety Law, according to the provisions of the canteen staff before the physical examination, the physical examination of those who do not qualify is not in the post, and then from time to time on the staff ideological education, implementation of the requirements of the Food Hygiene Law, etc., through the study of the staff to improve the quality of service and awareness of the work, and to do a good job of food hygiene in my canteen! Tableware "a wash, two rinse, three sterilization" work. Workstations are cleaned as they are used, and any inadequacies found in the work are immediately pointed out, corrected and put in place. Staff can seriously do their jobs, clear responsibilities, obey the allocation, on call to ensure that employees are on time to eat the needs.
October is the time of autumn vegetables on the market, in order to make the cost of the canteen to reduce the purchase of a large number of winter vegetables such as cabbage, potatoes, onions, etc., and pickled cabbage and a variety of pickles. Cafeteria stocking is also very important, more than three hundred people need to go out frequently to purchase a variety of food. Such as meat, vegetables, eggs, poultry, staple food, etc., I went to purchase their own, strictly no "quarantine certificate, food hygiene license" food do not want to store for a long time, spoiled and tainted all rejected, to prevent the occurrence of food poisoning events, and effectively ensure that each employee's physical health.
In addition, I also strictly abide by the financial discipline, each purchase is always required receipts in a timely manner on the accounts so that the accounts are clear and traceable, to ensure that the funds earmarked for the purpose, do not spend indiscriminately, and hold the principle of saving to achieve the best quality at a low price.
Due to my limited level, the management of the cafeteria is not proficient enough, there are a lot of work to do the lack of such as; dish pattern monotonous oil and water small on so many kinds of food, staple food is also a single. __ year to __ year on the basis of I want to put the canteen work comprehensive grasp up, improve the workers three meals a day to do meat and vegetable diet and reason, increase the dish pattern, grasp the number of meals, do remember to eat well and not waste. Strengthen the quality of service personnel education, improve service quality, on-call meals, to ensure that workers can eat hot meals.
In short, the work of the cafeteria is gradually stepping into the normalization, formalization. Cafeteria staff are also increasing efforts to gradually form a dedicated, pragmatic dedication and work with the team *** with the development of the wood industry for the thousand autumn and silent dedication.
2022 Cafeteria Summary Report2
A busy semester passed, as the top priority in the logistics work, the cafeteria is naturally indispensable. As a canteen is naturally inseparable from the diet, food is an indispensable part of everyone's life, as a canteen management staff should be more for the sake of the workers and students of the diet, in order to ensure that the physical and mental health of each teacher and student to consider, is now on this period of time of the work of the canteen is summarized as follows:
A, licensed to work, to eliminate potential safety hazards
As a collective canteen, the strict implementation of food hygiene and safety is related to each teacher and student. Safety is related to every teacher and student health matters. First of all, each cafeteria staff every year to carry out a physical examination before starting work, the physical examination of the unqualified will not be on duty. Secondly, from time to time, the staff of the ideological education, the implementation of the requirements of the Food Sanitation Law and so on. Through learning, improve the quality of service and awareness of the staff in the work. Effectively do a good job of our school canteen food hygiene, tableware, "a wash, two rinse, three disinfection", the workbench to do with the use of clear, weekly cleaning of the kitchen a big. If found that the work is not in place immediately pointed out, ordered to correct in a timely manner in place. All staff can seriously do their jobs, clear responsibilities, each in its own way, obey the allocation, on call, to ensure the normal operation of the cafeteria work.
Second, strengthen the software management
The beginning of the semester, cafeteria managers and staff together to study the "Chinese People's *** and State Food Hygiene Law", to improve the ideological awareness of each staff member. This semester, has developed ten rules and regulations and on the wall, especially improve the food poisoning report flow chart (on the wall) and food poisoning prevention and control 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, the standard of work training, to achieve the laws and regulations as a guideline, to do a good job in the school's collective cafeteria. On this basis and specialized food hygiene supervisor, warehouse custodian and full-time buyers, and strict control of a variety of staple materials, so as to fundamentally eliminate food safety hazards.
The school attaches great importance to the internal management of the cafeteria, scientific, standardized, institutionalized and strict management efforts. Strive to do a solid basic management work, do a comprehensive, to do when there are norms, everything is standardized. Food hygiene work closely around the "three prevention" as the focus (anti-poisoning, anti-poisoning, anti-virus), procurement work strictly "five passes" that is: strict purchase channels off, items into the warehouse acceptance pass, the standardization of operating procedures off, dietary hygiene and safety off, food storage Storage of foodstuffs. In the acceptance of unqualified food in the firm resistance and return, do not accept not into the quality of unqualified items. At the same time, 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.
Strengthen the training, strengthen the inspection, cultivate good hygiene awareness and habits of cooking staff. At the same time, strengthen the technology and skills of cooking staff. Seriously do a good job of all accounts and related materials, materials, content, detailed and reliable; against the "Food Sanitation Law" and "collective dining regulations" article by article check, pick up the pieces, and strive to do a fine job and foolproof.
Third, standardize the operation, implementation in place
This semester, the school developed and improved the management system, such as various types of personnel job responsibility, service personnel code of conduct, respectively, on the canteen food hygiene, environmental hygiene, personal hygiene, cooks, raw material purchases, acceptance, storage, processing, tableware disinfection put forward clear requirements to achieve a clear responsibility, management system is complete. It has clear responsibilities, complete management system, interlocking, layer by layer control, reasonable process and standardized operation. Adhere to the separation of raw and cooked food, strict disinfection and cleaning of tableware. Strictly control the purchase, acceptance, storage, storage and storage of raw materials; resolutely refuse to accept raw materials that do not meet the requirements. Strict institutionalized management of hygiene, clear division of labor, clear responsibility. In the daily management of employees, we system plus emotion, with their own actions to manage, with guidance to manage, in the continuous teaching, employees can be from the assigned work to the transformation of self-assigned work. Fourth, increase hardware investment
Due to financial constraints in September this year and invested nearly 5,000 yuan to install a steamer car with electricity, both to reduce the labor intensity of the cafeteria staff, but also saves the cafeteria's fuel expenditures.
V. Improvement measures
We feel y in the management of the cafeteria, the current cafeteria hardware facilities, equipment, and the development of the situation has been incompatible with the requirements of the school in the future should be the roof of the dining room maintenance, increase some of the necessary hardware equipment (such as: freezers, fresh cupboards, sample cabinets, hoods, hot water heaters, etc.) to improve the environment of the dining room teachers and students.
2022 cafeteria work summary report 3
Set up a "service education" purpose standardized school cafeteria 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 school cafeteria safety and health management rules and regulations to system constraints developed a scientific, operational management system. These systems, from the information 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 Staff of the Canteen", "Fire Safety System", "Purchasing Staff Positional Duties System", "Health Examination System for Practitioners", and "Tableware Sterilization Positional Duties System". Canteen staff should not only be familiar with these system information, 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 how important to recognize 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 the process of ensuring health and safety, to do a strict "five passes". The first is to strictly buy 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 have a qualified certificate of animal quarantine. 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 responsibilities 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-stereotyped 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 the disinfection, the boil through the boil through.
Roughing room do choose vegetables cut vegetables on the board. The operation room is clean and hygienic, the dining room is neat and bright, and all doors and windows are installed with sand doors and sand windows. Each shift every day to fill out the cafeteria attendance and cafeteria operation log, production 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 our master workers to follow the protocols strictly. The first thing you need to do is to make sure that you have a good idea of what you're getting into.
Do not use sprouted potatoes, four seasonal beans to be boiled in water, soybean milk to be boiled, cold dishes to 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 responsibilities. Third, strictly control the sale of finished products. 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 overnight food into the freezer, determined not to sell moldy food. Fourth, strict disinfection of tableware. Tableware and crop containers wash, disinfection, we generally use physical disinfection and chemical disinfection of two methods, the disinfection of items first wash with boiling water, chemical disinfection with detergents such as cleaner, and then on the steamer steaming for more than 30 minutes, large items into the rice pot boiled for more than 30 minutes, both for physical disinfection. After that, they are put into the disinfection room and disinfection cabinet for cleaning. The above disinfection every day in the morning, in the evening three times, and fill out a detailed disinfection record sheet, disinfection work to the letter. In recent years, the City Health Supervision Bureau each time the disinfection of our school cafeteria tableware sanitation, pass rate are 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; sale of 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, bringing 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 understanding of the supervision and guidance of the higher authorities, to better serve teachers and students, so that the school cafeteria health management to a new level.
2022 canteen work summary report 4
In compliance with the County Health Supervision Bureau, the Education Bureau, the Office of the Office of Education requirements related to school hygiene, seriously implement the food hygiene law, to further strictly regulate the management of food hygiene in schools, from the health and safety of teachers and students in order to maintain the normal order of education and teaching in the school and social stability To solve the worries of teachers, students and parents, so that students have a healthy body. Specifically do the following aspects of work.
First, establish a wholeheartedly for teachers and students to serve the ideology, to improve all staff dedicated, down-to-earth work, the idea of love.
A semester of work in the cafeteria in strict accordance with the requirements of the plan to do the work of the concept of "four hearts" service, that is, the staff with heart, students eat happy, teachers work at ease, parents rest assured. Cafeteria staff to form a kind of work enthusiasm, positive and serious, solid work attitude. They learn from each other in business and make up for each other's shortcomings. In the work of mutual cooperation, hard work, suffering in the front, tireless. Care for each other in life, enthusiastic help. In the service enthusiasm of the students outside the primary school as their own children as care, set up a good image of the staff outside the primary school.
Second, pay attention to food, health, fire, personal safety, strict purchase of "five passes"
In order to ensure the safety of students' lives, to ensure that the quality of food hygiene, to eliminate all the hidden dangers of insecurity. We strictly in accordance with the food hygiene law, seriously implement the food hygiene and safety regulations, the development of a series of safety plans, and identification of food hygiene and safety responsibility with all employees, the establishment of the food hygiene and fire safety leading group, the work of the "five passes" that is: strict import channels, items into the warehouse acceptance pass, the standardization of operating procedures pass, the food hygiene and safety pass, the storage of food. Dietary hygiene and safety, food storage and storage. At the same time, all staff members are involved in the supervision of the whole staff, responsibility to a person, check in place, documented. Example: In the purchase of food, we often go to the market to make a survey, to the delivery of the boss's booth to check, to solve the quality of the goods. Purchase also implement a rotation system, so that everyone to participate in the implementation of democratic management. In the acceptance of unqualified food to firmly resist and return, do not accept not into the quality of unqualified items, in the operation of every process, every place, every kind of tableware are strictly checked, qualified before use. In price, we also often price survey in the market, to avoid multiple deliveries bosses messy offer, for the school to save a lot of money. In food storage, we strictly separate raw and cooked food and seal it with plastic wrap. Strictly grasp the amount of good, so that both students eat well, eat, but not waste. Cafeteria also often carry out safety inspections, take the initiative to exclude water, electricity, fire unsafe hidden dangers, therefore, a semester, the cafeteria work without a single case of unsafe hidden dangers occur, education, teaching and social order is stable.
Third, constantly improve the quality of food, so that the leadership, parents, teachers at ease.
In order to truly solve the worries of teachers, students and parents, to ensure that teachers and students eat at ease, happy, comfortable, according to more than a year of practical experience and observation of the usual students' preferences, the recipes for innovation, so that the lunch nutritional collocation, the development of scientific recipes for meals, by the community and the parents of supervision. In the production of food, we make efforts in terms of taste, color and shape. Through a semester of hard work, the cafeteria work really do service education, logistics for education and teaching services, so that the leadership, parents, teachers rest assured that students are satisfied.
In short, the school cafeteria can do the above points, because all the staff can see the school as their own home, the students as their own children, on the one hand, they are very cherish this hard-won jobs. On the other hand, they all have a heart. However, there are still some areas for improvement. For example, we should further start from the students' physical development, constantly study and improve the students' meal recipes, make good nutritional matching, and introduce new dishes. At the same time, but also continue to improve the work methods, more care for students, pay attention to the work methods and skills, so that students are happy to come, satisfaction and return. Make the work of the cafeteria to do a higher level.
2022 cafeteria work summary report 5
This semester my work appeared a new challenge in this past time, thanks to the school leadership reuse, 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 full range of work and the implementation of the school year, the General Affairs Office of the Department of Food and Beverage. The work continues to adhere to the principle of "service, standardization, high efficiency, first-class" put forward by President Lei, clarify the working idea, strengthen the implementation of the system of responsibility of each post, strengthen the infrastructure, strengthen the post training, and advocate creativity to carry out the work.
Continue in accordance with the principal's advanced school philosophy, 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, responsible for the health of the teachers and students. Safety, for the health of teachers and students is responsible for the school's teaching management system, for the school's development services. Since the establishment of our school, has always been to extraordinary leapfrog development, the school cafeteria is responsible for the whole school teachers and students to bring the important task of meal security services. 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, and colleagues of the strong support and help me to closely cooperate with the director of the cafeteria's work into practice, and the cafeteria's staff together, and constantly improve themselves, and constantly sum up the experience, 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, for the development of the school to bring better logistical services to protect.
From the month of ___ when I took over the work of the cafeteria has encountered a great challenge, because the ___ campus ___ high school cafeteria opened, to be transferred from my ___ cafeteria more than a dozen of the old staff, due to a variety of reasons at that time it was very difficult to recruit, ___ cafeteria has always been in the lack of people in the state of operation, the semester in the lack of personnel in the condition of the cafeteria staff to enhance the training and encouragement of the ideological training and professional ethics, and the management of the cafeteria has taken a number of measures to improve the quality of life of the students. Encouragement, the management of the cafeteria to take a one, the old with the new, skilled with the training of new hands. Let the canteen class leaders in the management of others at the same time also to improve their own, their work is not standardized in a timely manner to point out the place, and put forward measures to improve, to guide them how to make the overall work to reach 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 study the school's guidelines and policies, the school leadership of the advanced concepts of how to translate into practice, so that our work really reach the school's school to serve the school's work. work really reach the school teaching management system to serve the school, serving the whole school teachers and students, serving the community, play a good comprehensive benefit; through the weekly meeting, so that the staff's ideology constitutes, 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 hard; through the work of this half semester obviously demonstrated the canteen staff spirit And work style, so that the total work has been effective progress.
From every Monday, adhere to the opening of 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, the arrangement of new work this day, the daily work of the staff assessment and evaluation, so that their work in a short period of time to be clear; so that the staff in the work of the continuous improvement, continuous progress; every Friday afternoon meeting, the canteen's overall work is summarized and the work of the next week Arrangements for the staff to summarize the work of the week, to help staff 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, storage, storage, storage, storage and custody of strict control; do not meet the requirements of the raw materials resolutely refuse to accept.
2, strict institutionalized management of health, clear division of labor, clear responsibilities; in the case of staff reduction, but also quality and quantity to complete the daily health work.
3, this semester we bring herbal tea every week for the whole school teachers and students, every Tuesday and Wednesday dinner sugar water, every meal soup is made according to the climate season for teachers and students, so that teachers and students have a stronger body, can be better committed to teaching.
4, in the daily management of staff, our system plus emotion with self-action to manage, with guidance to manage, in the constant teaching, staff can be from the assigned work to self-assigned work change;
5, the beginning of the school year due to the staff change is too large, found that the quality of the food has declined, so immediately on the cafeteria all the staff to do the adjustments, the purpose is to more effectively Reflect the effect of efficiency gains, although, at this time, the cafeteria continuous departure of a number of employees, but our overall work has not been affected, but all staff unity and cooperation, forget about their work, the cafeteria work, although recognized by the school leadership, as well as the whole school teachers and students, but away from our goal "to create a first-class cafeteria," there is still a distance must be.
All of our staff must be in the school leadership of the advanced concept of guidance, in the General Affairs Department under the leadership of the leadership of the competent, and constantly improve themselves, as soon as possible and as soon as possible to achieve our goals, for the school to create a first-class school and contribute to our strength.
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