Time is an arrow. As time flies, we will get in touch with new knowledge, learn new skills and accumulate new experience. It's time to make a work plan for our next work. I believe many people will find it difficult to write the work plan. The following is the work plan for the logistics staff in the kindergarten canteen, which I collected for your reference only. Welcome to read it.

Work plan for the logistics staff in the kindergarten canteen 1

I. Guiding ideology

Logistics work is the basis of doing a good job in kindergarten management and education. This semester, our garden takes nutritious lunch as the starting point, conscientiously implements the "Guidelines for Kindergarten Education", earnestly manages the canteen, makes clear responsibilities, divides work among people, and serves education and teaching with high quality.

second, the purpose of training

1. continue to further strengthen the management of canteen work, strengthen technical training, and improve the professional level and service quality of canteen staff.

2. to further improve the comprehensive quality of employees in our canteen, we should strengthen the training of food safety and hygiene knowledge and business knowledge, and really do a good job in hygiene and safety, and we should take precautions before they happen.

III. Main measures

(1) Create a hygienic environment to ensure the fresh ingredients

1. The canteen staff shall operate according to the regulations, and the chefs shall be trained with certificates, wearing hats and masks when operating. Under the existing disinfection facilities, the concept of disinfection and sterility should be further established, and the canteen utensils should be strictly separated from the disinfection insecticide to ensure the environmental hygiene and safety of the canteen.

2. Do a good job of disinfection meticulously. Tableware should be disinfected once a day. Small tableware should be disinfected with steam, large tableware should be disinfected with Shikang disinfectant, and the cooked food room should be disinfected with ultraviolet lamp. A special person is responsible for the disinfection work, and disinfection records should be kept.

3. Purchase food through normal channels, obtain the legal documents of the contract booth, and do a good job in quick inspection and sample retention of pesticide residues. Washing vegetables should be clean, cooking should be cooked, storing vegetables should be separated from raw and cooked, and all kinds of utensils should be placed and used separately.

4. The kitchen utensils in the canteen are all powered by electricity, and the workers are required to operate in a standardized manner and always pay attention to the safety of electricity use.

5. Strengthen the property management of the canteen, and store valuables in the warehouse, and all items entering or leaving the warehouse must be registered.

(2) Standardize the cooking procedures to ensure a balanced diet

1. Place the dishes in proportion. Chefs in each kitchen will prepare the dishes that they are responsible for, according to the feeding standards specified in the Standard Cookbook and the requirements of knife workers, put all kinds of raw materials for preparing complete dishes in the specified tableware according to the order of main and auxiliary materials, and then seal them with plastic wrap as dishes samples; The processing and placing of dishes must be completed within the specified time.

2. Close the good food, resolutely put an end to the "three noes" food, cover the cooked food, separate raw food from cooked food, and do not give any rotten food to children to prevent food poisoning. And do a good job of keeping food samples every day for 24 hours.

3. Vegetables and fruits should be washed, and the food should not be raw, so that you can eat and cook now.

4. In order to ensure the nutritional balance of children, garden doctors should conduct nutritional analysis once a day, adjust meals in time, and often go deep into classes to listen to opinions, so as to ensure the meals of children and make our canteen management more standardized.

(3) Improve safety awareness and professional skills

1. Do a good job in food procurement, transportation, storage and sanitation, and resolutely do not pre-purchase any food that has been found to be spoiled and corrupt to prevent food poisoning.

2. On the premise of doing a good job in the canteen, all canteen staff should actively participate in political study, constantly improve their own quality and self-cultivation, and be polite, civilized and enthusiastic.

3. In order to improve the quality of the logistics team, the canteen staff will be organized for business training regularly this semester, so as to do their best to grasp the ideological and business work of the logistics staff and continuously improve the service quality.

Kindergarten food safety must be strictly guarded at all times to ensure that children's food is safe, scientific and healthy. In specific work, in order to create the goal of high-quality, high-level first-class service, we will work together to provide a strong guarantee for the logistics safety work of our park.

Work plan for the logistics staff in the kindergarten canteen 2

1. Strengthening leadership

Food hygiene and safety in kindergarten is an important basic work. Kindergartens should effectively strengthen leadership, improve teachers' and students' understanding of food hygiene and safety in kindergartens, and fully understand the importance, urgency, arduous and long-term nature of this work from the perspectives of ensuring the health and life safety of teachers and students, ensuring the normal education and teaching order in kindergartens and maintaining the overall situation of social stability. Kindergartens have formulated the implementation plan of food hygiene and safety work, defined specialized agencies and special personnel to be responsible, and earnestly strengthened the management of food hygiene and safety work in kindergartens; A leading group for learning food hygiene and safety was set up, which was in charge of the top leader. It was fully responsible for the food hygiene and safety work in kindergartens, organized and coordinated the work of various departments, and formed an effective food hygiene and safety network throughout the school.

2. Clear responsibilities

(1) The deputy director in charge of the kindergarten should perform the following duties:

1. Strengthen the administrative management of the food hygiene work in the kindergarten. The deputy director in charge of the kindergarten signed a letter of responsibility for food hygiene and safety with the administrator of the kindergarten canteen. Every semester, the school committee will organize one or two inspections of kindergarten food hygiene and safety, supervise and rectify the hidden dangers of accidents in time, and do a good job in the management and supervision of nutritious meals, drinking water and other aspects of kindergarten food hygiene for students.

2. Kindergarten food safety managers and employees should be trained in food hygiene knowledge, professional ethics and legal education, and make necessary assessment records.

3. Strengthen the construction of kindergartens' canteens, drinking water and other infrastructure, so as to meet the hygiene requirements and adapt to the enrollment scale of kindergartens. Kindergarten canteens and drinking water and other infrastructure can not meet the health requirements or do not adapt to the scale of running a school, it should be ordered to make rectification within a time limit.

4. supervise the implementation of the food hygiene and safety responsibility system and the food hygiene and safety accident accountability system. 5. Carry out health education, popularize students' knowledge of food hygiene and safety, and educate students to develop good eating hygiene habits.

(2) The duties that kindergartens should perform are as follows:

1. Kindergartens hold special meetings on food hygiene and safety on a regular basis, check the hygiene and safety of food and drinking water in kindergartens' canteens, restaurants and shops every month, find potential safety hazards, rectify them in time, and resolutely close those that fail to meet the basic hygiene requirements. At the same time, we must do four "filing": First, there must be inspection records for all levels of inspection and self-inspection; Second, there must be rectification records for the discovery of potential safety hazards; Third, the occurrence of food poisoning should be recorded and filed; Fourth, it is necessary to formulate emergency response plans for food hygiene accidents for the record.

2. Kindergarten canteens should adhere to the principle of "serving teachers and students, guaranteeing capital and making small profits", implement target responsibility management, and establish and improve the food hygiene and safety management system.

3. In order to strengthen the hygienic management of drinking water, kindergartens must provide students with enough drinking water that meets the hygienic standards and necessary hand washing facilities. Kindergarten water supply work is supervised by a special person, and the container containing students' drinking water must be stamped and locked.

4. Employees in canteens must receive food hygiene knowledge and health legal knowledge training in accordance with the requirements of the Food Hygiene Law of the People's Republic of China, and hold health certificates inspected by medical units designated by health supervision departments. Those who are found to have diseases that affect food hygiene and safety should leave their jobs immediately, and can only be re-employed after the disease is cured.

5. The materials in the kindergarten canteen shall be subject to the access system, with fixed-point procurement, and the system of obtaining certificates and acceptance of procurement shall be established.

6. Carry out health education, popularize knowledge of food hygiene and safety, and educate students to develop good food hygiene habits.

7. Strengthen the security of canteen and drinking water source, and prohibit non-canteen staff from entering the processing operation room and food raw material storage room at will to prevent poisoning accidents.

8. After a food poisoning accident occurs in a kindergarten, it shall promptly report to the local health administrative department and the education administrative department, and take active measures to carry out rescue work.

III. Specific measures

Establish a system for food hygiene and safety in kindergartens. The first is to establish a reporter system for public health emergencies in kindergartens. Learn to designate a person to be responsible for reporting public health emergencies including food poisoning. In case of food poisoning and other public health emergencies, it is necessary to immediately report to the local health and education administrative departments, and at the same time fully cooperate with the rescue and investigation and handling of the incidents; The contents of the report include the unit, address, time, number of poisoned people, clinical manifestations, measures taken, suspicious food, contact name and contact information of food poisoning or suspected food poisoning accidents. The second is to establish an emergency response mechanism for public health emergencies. Kindergartens should establish an emergency response mechanism for food poisoning or other food-borne diseases. After food poisoning or suspected food poisoning accident, the kindergarten should take the following measures:

(1) Stop production and business activities immediately and report to the local people's government, education administrative department and health administrative department immediately;

(2) Assist health institutions to treat patients.

Work plan for the logistics staff in the kindergarten canteen 3

I. Guiding ideology

With the spirit of creating a first-class kindergarten and the purpose of serving teachers and students, we will further strengthen the construction of the logistics team, improve the service quality, management level and overall taste, and strive to make the canteen a beautiful window in kindergarten work, so as to reassure teachers, parents and children!

II. Work Assumptions

(1) Improve all kinds of systems

1. Strengthen attendance management, and put an end to the phenomenon of being late and leaving early when the roll call is made

2. Vegetable purchase adopts the multi-person combination method, and the people are responsible for buying vegetables, paying, inspecting goods, weighing and keeping accounts, urging each other, and the General Affairs Department implements comprehensive supervision, and the director uniformly approves.

3. Teachers and students should ensure the variety of dishes, and strive for the quality and nutrition of dishes.

4. Conduct cost accounting, actively play the role of the food management committee, investigate the canteen management and the dining situation of teachers and students from time to time, and deal with problems in time when they are found.

(2) Improve the overall quality of employees.

1. Organize employees to study the Food Hygiene Training Textbook and other materials, and organize them to go out to study appropriately. Improve workers' health awareness

2. Try to refine the division of labor, further clarify post responsibilities, link the completion of post tasks with assessment, and improve workers' post awareness and service awareness

3. Create a competition mechanism to compete among different posts in the same post, so that workers can enhance their sense of ownership in the competition and improve their technical proficiency

(3) Innovate the workflow. On the basis of the one-stop work of washing vegetables, cutting vegetables, stir-frying, dividing vegetables and rice according to grades, some improvements were made appropriately.

(4) Attach great importance to health and safety work

1. Purchase food through normal channels, obtain legal certificates for contract booths, and do a good job in rapid inspection and sample retention of pesticide residues. Wash the dishes cleanly, cook the dishes at the right temperature, store them raw and cooked separately, and put and use all kinds of utensils in different categories

2. Do a good job of disinfection meticulously. Sterilize the tableware "once a day". Sterilize the small tableware with steam, sterilize the large tableware with Shikang disinfectant, and disinfect the cooked food room with ultraviolet lamp. There is a special person responsible for the disinfection work, and make disinfection records.

3. Anti-fly facilities have screens and fly-killing lights. The screen window should be closed, and a special person should be assigned to take charge of the fly-killing lamp.

4. All canteen staff must hold health certificates and health knowledge training certificates, wear work clothes and hats during work, maintain personal hygiene, and those who do not meet the hygiene requirements are not allowed to take up their posts. The environmental hygiene should be carried out in different people and in different blocks, so as to ensure that electricity and diesel oil are used for cleaning once a week.

5. The canteen cookers and other places are required to operate in a standardized manner and always pay attention to the safety of electricity and fuel.

Third, the weekly content of the canteen work calendar

1 points for good work, and the relevant systems and responsibilities are clear

2 The discussion draft of the assessment system is issued at the meeting of the members of the food management committee. Ask for the opinions of employees. Spot check on environmental hygiene

3 Spot check on workers' hygiene knowledge learning, sanitation and disinfection

4 Follow-up investigation on work flow of canteen safety inspection

5 Spot check on tableware storage

6 Final assessment system

7 Personal hygiene of employees (including wearing work clothes, etc.) Check the environmental hygiene spot check

8 Survey of teachers and students' dining situation

9 Inspection of fly prevention facilities

11 Study of workers' health knowledge

11 Spot check of sanitation and disinfection

12 Spot check of sanitation and hygiene

13 Survey of tableware storage in the meeting of members of the Catering Management Committee

14 Spot check of sanitation and disinfection

15 Comprehensive survey of sanitation work

16 Work exchange, summary and review, Appraisal and recognition of canteen property cleaning and warehousing

Work plan of kindergarten canteen logistics staff 4

Guiding ideology:

Logistics work is the foundation of kindergarten management and education. With the care and support of kindergarten leaders and the active cooperation of teachers, the central kindergarten has greatly improved its campus and environment on the original basis. Conscientiously implement the "Guiding Outline of Kindergarten Education", do a good job in logistics, ensure supply, make clear responsibilities, assign responsibilities to people, and do a good job in health care, financial work, canteen work, guard work and greening management in the park environment.

Specific work

(1) Do a good job in property and financial management:

1. Adhere to the policy of running the kindergarten diligently, make rational use of limited funds, and do practical things and do good things for the kindergarten.

2. Do a good job in auditing, inspecting and supervising the budget and final accounts of the school year, and strictly enforce the financial system and financial system.

3, strict financial system, clear division of labor, all financial expenditures must be carried out under the unified arrangement of the director, each invoice must be signed by the director, and the financial accounts must be reviewed once every semester.

4. The accountant insists on reporting the settlement statement every month, so that the director can master the fund situation and arrange the fund reasonably.

(2) Affairs:

1. Do a good job in purchasing and updating teaching supplies, office supplies and teaching toys in time, and do a good job in teaching supplies and environmental layout materials for each class according to the characteristics of the park.

2. Do a good job in the maintenance of the kindergarten, regularly check large, medium and small toys, eliminate unsafe factors, and timely maintain the doors and windows, glass and running water of the kindergarten.

3. Do a good job in health care in kindergartens and disinfect children's toys, quilts and bedrooms frequently. And disinfection is recorded. Teachers in all classes should cooperate with health care teachers to do a good job.

4. Care about children's life and run the canteen well.

(1) Always go deep into the canteen to check the work, and strictly enforce the food.