Student meal management system (Selected 9)
Nowadays, the system plays an increasingly large role, the system is the state organs, social organizations, enterprises and institutions, in order to maintain the normal order of work, labor, study and life, to ensure the smooth implementation of national policies and the normal development of work, in accordance with the laws, decrees, policies and the development of regulatory or Guidance and binding application. How do we draw up the system? The following is my collection of student dining management system (selected 9), welcome to share.
Student dining management system 1
1, residential students playing meals before the life instructor organized by the dormitory queue, in order of precedence into the dining room, not loud, not crowded, not knocking pots and spoons.
2. Obey the management of the life instructor and don't be unreasonable.
3, sitting in the designated place to eat, not randomly running.
4, pay attention to saving food, keep the desktop and the ground clean, and eliminate the phenomenon of waste.
5, after eating will be leftover food, food will be poured in the designated location, not littered.
6, after meals, wash dishes in a timely manner, keep clean, and insist on disinfecting once a day.
7, put the clean tableware into the cabinet, do not grab other people's tableware, pay attention to keep the cabinet hygiene.
8, pay attention to saving water, often students water, electricity, food education.
9, lodging students must eat in the cafeteria after the occupation, such as not in advance leave without reason not to eat in the cafeteria, will not be refunded meal costs.
10, residential teachers and teachers who often eat in the cafeteria need to set meals in advance.
11, after the meal by the life guidance teachers to organize students to clean the dining room, cooking staff to organize.
Student dining management system 2
First, the dining room is clean and bright, no dust on the table, no garbage on the ground, no dirty water, dust and so on the stools. Ground requirements are clean, at least 2-3 times a day to sweep, mopping and washing, tables should be cleaned at any time to ensure that the dining room is clean and sanitary. The outside of the cafeteria door is free of debris and garbage, and should be swept at least 1-2 times a day. Cafeteria windows require at least once a week to wipe, no dust on the glass, no traces, to ensure clean and bright.
Second, the cafeteria kitchen to keep clean, the ground to keep dry, no garbage and debris; cooking utensils, kitchen utensils every day after the use of clean, neat and orderly placement, the walls are not dusty. All bowls, chopsticks, spoons should be cleaned after use and put into the sterilizer in time.
Third, food should be separated from raw and cooked food to ensure that raw and cooked food is not cross-contaminated or skewered.
Fourth, vegetables, meat processing, should be cleaned before entering the steam, fried, boiled, popped and other cooking procedures.
Fifth, the strict implementation of food hygiene systems, rotting and spoilage, insects, moldy substances resolutely do not buy procurement, food processors do not process.
Sixth, the cafeteria staff work to wear overalls, wear a work cap, dress neatly, clean, decent appearance. To improve personal hygiene, to be diligent hand washing, nail clipping, haircutting, bathing, work is not allowed to wear rings, bracelets and other jewelry.
Seven, the cafeteria staff to participate in an annual physical examination organized by the Department of Health and Epidemiology, holders of health certificates to work.
viii. The storehouse is clean and bright, the materials are stacked in an orderly manner, and the rice, noodles and dry sundries are not allowed to be placed on the ground.
ix, the kitchen staff must be appropriate to maintain order when buying food, set up staff consciously queuing up to play rice, playing the habit of vegetables.
x. Look forward to the staff to support the work of the cafeteria to maintain environmental health inside and outside the restaurant.
Student dining management system 3
1, conscientiously implement the "Food Hygiene Law", strictly according to the "Food Hygiene Law".
2, the cafeteria should be divided into health responsibility area, confirm the responsible person, adhere to the regular sweeping and wiping and weekend sweeping system, to maintain the cleanliness and hygiene of the environment inside and outside the cafeteria.
3, the dishes should be washed clean, the rice should be panned clean, to eliminate foreign objects in the rice.
4, the processing place should always protect the neat, smooth water and sewage, no water on the ground, grease, garbage should be collected and removed in a timely manner to prevent the breeding of flies, maggots and other harmful insects.
5, the processing process, we should strictly implement the principle of separation of raw and cooked, so that the operating room, operators, utensils, finished products, semi-finished products are strictly separated to prevent cross-contamination.
6, do a good job of food should be covered with a screen cover to prevent flies and insects, dust fall. Leftovers should be carefully stored, and then sold to be heated, cooked and boiled, is strictly prohibited to sell spoiled food.
7, cooking staff should always maintain personal hygiene, often cut nails, haircut; overalls and aprons should be washed and changed often.
8, no eating or smoking when the meal is open, not allowed to use their hands to grab the meal.
9, may not take the apron to the toilet, after the meal to wash your hands.
10, regular physical examination of cooking staff, after obtaining a health certificate, before going to work, there are infectious diseases should be transferred or dismissed.
11, cold meat room to do special people, special rooms, special tools, special refrigeration, the use of foreign into the animal cooked food to accept, registration, to ensure the quality of health. Cold vegetables should be fried and scalded, and soy products should be cooked before making cold dishes.
12, do not use raw materials that do not meet hygiene standards, the operation process should be strict to prevent contamination, semi-finished products should be cooked to achieve the second cooking.
13, the procurement of food strictly food hygiene and quality, shall not purchase prohibited food and rotting food. To do special transport, strictly prohibit the use of pesticides, fertilizers and other toxic and hazardous substances in the transportation of food vehicles.
Student meal management system 4
To promote the standardization of elementary school canteen management, better implementation of the canteen health and safety responsibilities, based on the actual school, the school committee discussion, the development of the canteen tableware disinfection management system, as follows:
1, all tableware (including bowls, chopsticks, pots, scoops, knives, etc.) should be cleaned in a timely manner after each day of use, in order to avoid attracting mosquitoes and flies to contaminate.
2, tableware cleaning and disinfection of a person responsible for, according to a scrape, two wash, three rinse, four disinfection, five cleaning order of operation.
3, tableware cleaning must first be mixed with high-quality detergent boiling water (or warm water) soak for more than 10 minutes, and then wash, and rinse repeatedly with running water, at least three times.
4, rinsed tableware must be placed upside down in the steam box, so that it is dry, and prevent further contact with other items to avoid contamination.
5, all tableware (including bowls, chopsticks, pots, dippers, knives, etc.) must be steam-sterilized every day (20 minutes), after disinfection, placed in the cleaning cabinet to prevent re-contamination.
6, the tableware health condition of the elementary school will be occasional spot checks, the results of the spot check with the workers' wages, appointment linked.
7, the higher authorities in the inspection, tableware disinfection can not meet the requirements (caused by practitioners), once ordered to correct, twice dismissed.
8, each random inspection must be a good inspection records, timely archiving.
Student dining management system 5Keep the cafeteria clean, neat, with good environmental health, is to ensure that food is not contaminated one of the important measures. In order to ensure the safety of food hygiene in the school cafeteria, we have developed a cafeteria health inspection system.
First, the cafeteria managers should always check the environmental health of the cafeteria, and make a good inspection record.
Second, school leaders or administrative duty leaders at least once a day from time to time to check the health of the cafeteria, and make a record.
Third, the inspection content:
1. Environmental hygiene in the cafeteria: whether there is residual food debris and other garbage on the ground, the ground potholes whether the accumulation of sewage, driving rain bucket is covered. Inside and outside the pool, sewage ditches and other places are not clogged, whether there are food residues. Stove, operating table and other places are clean, neat and tidy.
2. Personal hygiene of employees: whether employees do the "four diligence", whether the correct wear work clothes and hats, whether to wear jewelry on duty, whether smoking in the work area or operating room, whether in the operating room loud noise, whether there is no bad hygiene habits, distribution of food, whether to wear disposable masks and disposable gloves.
3. The cafeteria's "three preventive" facilities are not damaged, whether to give full play to the function and role of the "three preventive" facilities.
4. Whether the practitioners in accordance with the process of standardized operation, to do raw and cooked, meat and vegetables separate, there is no irregular operation phenomenon.
5. Whether the warehouse is ventilated, clean, tidy and bright. The locker room clothing hanging whether neat and orderly.
6. Whether the tableware is cleaned and disinfected after each use, and whether it is stored and cleaned according to the regulations and requirements into the dining room.
6
In order to further enhance the sense of responsibility of the cafeteria staff, and constantly improve the quality of service, to ensure that the work of the cafeteria high-quality, safe and efficient operation, we have formulated the following safety operation system.
I. Awareness-raising, strengthening leadership, clear responsibilities.
1, the establishment of the cafeteria safety leadership group, chaired by the principal Chen Shengkun.
Group members: Zhang (safety and health specialists), Yi (Director of General Affairs), Li (labor union), Zhang (cafeteria manager).
Second, strengthen the management of janitorial and non-cafeteria staff.
1, strengthen the safety and security, prohibit non-cafeteria staff to enter the cafeteria processing operation room, food ingredients storage room and dining room and other important places in the cafeteria, to prevent poisoning events.
2, strengthen the guard duty inspection, to prevent the occurrence of theft and other events in the cafeteria.
3. Strengthen the management of the cafeteria workers.
1, the cafeteria staff must be a good quality, strictly prohibit the purchase, use, sale of rotten and spoiled, harmful and toxic food, to prevent food poisoning.
2, the operation of raw and cooked food should be separated to prevent cross-contamination, a variety of cooking utensils regularly disinfected cleaning.
3, strict picking vegetables, washing vegetables off, to ensure that picking clear, clean, cooked; anti-rodent bites and flies, strictly prohibit the entry of disease by mouth.
4, all the equipment in the cafeteria must be operated in accordance with the norms, pay attention to the use of electricity, gas safety, to prevent the occurrence of various human accidents. Cafeteria staff in and out of the cafeteria, warehouse, restaurant must be closed in time.
5, the cafeteria is equipped with fire fighting equipment carefully managed, maintained in good condition, the correct use, shall not be moved or diverted to other uses.
7
1, kitchen workers on time to and from work, ready to change uniforms in sufficient time to arrive at work on time.
2. It is strictly prohibited for kitchen workers to sign cards instead of others, and attendance is strictly taken.
3, obey the leadership of superiors, and conscientiously complete the tasks in accordance with the requirements of the regulations.
4, employees should stick to their workstations during working hours, and shall not leave their posts without authorization; they shall not sit on the tablet and worktable.
5, in order to ensure clean, good working environment, improve work efficiency, working time is not allowed to smoke in the work area, no loud noise, chat.
6, working time need to wear neat, generous, decent work clothes, aprons, work hats, male employees can not leave long hair.
7, work should be in the designated location.
8, the kitchen is strictly prohibited to eat, take food or goods, not unauthorized kitchen food to others, not on the pretext of food spoilage and throw away. Artificial waste is strictly prohibited. Food spoilage should be registered.
9, the kitchen for the production of important places, without the consent of the management, non-staff are strictly prohibited from entering, specifically by the head of the kitchen team is responsible for the implementation.
11, consciously develop hygienic habits, to maintain the workplace and the health of the area of clean and tidy.
12, strict implementation of the provisions of the management system in the kitchen.
Student dining management system 8
First, the development of the purpose
In order to strengthen the public **** health school cafeteria. Standardized management, improve the canteen service capacity service and quality, for all cadres and staff to create a good dining environment, specially formulated this system.
Second, the division of responsibilities
(a) canteen administrator
1, comply with the financial system, according to the requirements of the dining staff to make records and income and expenditure ledger, the end of the month submitted to the financial as a basis for costing, according to the required procedures for settlement of accounts;
2, supervise the canteen staff to do a good job in sanitation, so that the kitchen, dining room and the surrounding environment clean. Kitchen, dining room and the surrounding environment is clean and tidy, to ensure food safety;
3, often on the canteen electrical equipment, water and electricity facilities for maintenance and inspection, and found that the hidden dangers of insecurity in a timely manner to take appropriate measures;
4, the management of the canteen cooking utensils, cutlery, tables and chairs, electrical appliances, and other fixed assets, according to the need for timely addition of the relevant equipment, to ensure that the canteen work the smooth operation of the operation of the canteen;
5, the unified purchase of goods and materials items for inventory and acceptance and storage custody, when necessary, according to the provisions of the voucher issued.
(B) canteen staff
1, chef: to assist the food safety officer to develop a weekly menu, focusing on dietary meat and vegetarian collocation; responsible for the acceptance of daily purchased dishes; to ensure that the items in the shelf-life of the end of the use of the items do not cause waste; responsible for the safe use of the kitchen cooking equipment, to eliminate accidents.
2, hard workers: responsible for the kitchen, dining room and the surrounding environment of cleanliness and hygiene, often keep indoor and outdoor clean and tidy; do a good job of washing and cutting the dishes, spices and so on the preparation of cooking work; do a good job of cleaning and disinfection of kitchen and stove utensils and tableware, and every day after the meal is finished to clean up the table, chairs and stools are placed neatly.
(C) Office of the head
Supervision and inspection of the cafeteria safety and health, the quality of meals, the implementation of the management system and other circumstances, regularly consult cadres and workers, for the problems that arise to develop improvement measures.
(D) financial responsible person
1, review the amount of monthly income and expenditure of the cafeteria, review the bill, approved the number of staff on duty at noon in the cafeteria and the unit should be subsidized costs;
2, according to the actual needs of the items put forward the procurement plan, the plan includes the name of the goods to be purchased, the number of units, unit price, the amount of money, the supplier and so on;
3, periodic Cost accounting, strict control of expenditure, for the standardization of the management of the cafeteria to put forward rational suggestions.
Third, management content
(a) material management
1, select the best qualified distribution company, responsible for the procurement and distribution of canteen materials. The list is received by the financial as a procurement report annex.
2, the daily purchased items according to the variety, quantity, unit price of each bookkeeping, regular settlement of accounts, to achieve day-to-day clearing of the end of the month; the first half of the next month announced the details of income and expenditure in the previous month, to accept the supervision of the majority of faculty and staff.
3, cafeteria stoves, tableware, electrical equipment and other fixed assets unified by the financial register, and regular inventory inventory, in addition to normal wear and tear, the inventory has a shortfall in the number of timely identification of the reasons and accountability.
4, the cafeteria utensils, equipment, etc. need to purchase and scrap by the cafeteria administrator to put forward the purchase plan, signed by the person in charge of the financial office and approved by the leadership of the Commission, according to the relevant provisions of the procedures and financial system for.
5, no one shall take away the kitchen items, cafeteria tableware for private use for any reason; special circumstances really need to be taken out of the use of the cafeteria administrator shall agree to return in a timely manner after the event; lost, damaged, at the price of compensation.
6, by the cafeteria manager, the office and the person in charge of the financial tripartite regular inventory of physical inventory, reconciliation of accounts, found that the error in time to find out why.
(B) meal management
1, strictly according to the time of the meal, the cafeteria open time for Chinese food 11:20-12:00.
2, dining staff need to be reported in the afternoon of the previous day before the end of the meal plan, or not arranged (in the event of special circumstances, need to make up the report on the same day before 9:00 a.m.).
3, teachers and students must be civilized dining, not in the cafeteria, loud noise, playing and playing. The company's main goal is to ensure that the company's customers are aware of the importance of the company's products and services, and to ensure that the company's customers are aware of the importance of the company's products and services.
Four, this system from September 20xx from the implementation.
Student dining management system 9
First, the strict implementation of the "Food Sanitation Law", the school cafeteria must obtain a health license after the Lord can operate, food employees once a year physical examination of the body, with a valid health certificate and training certificate before they can go on duty, where there is a contagious disease, resolutely be dismissed.
Second, into the cafeteria of all kinds of raw materials, all the implementation of designated procurement to ensure food quality.
Third, the school leadership should always check the quality of meals, grasp the implementation of health systems to ensure that students eat. Strictly prohibit idle, students into the cafeteria.
Fourth, the meal should be fully cleaned and cleaned, and often keep indoor and outdoor floors, walls, ceilings, stoves, tabletops, dining tables, kitchen cabinets, tableware, containers clean, utensils placed in order, dust, fly, rodent-proof facilities, no rats in the cafeteria, no flies, no garbage around the cafeteria, no pollution, no debris.
Fifth, regularly do a good job of disinfection of tableware to prevent cross-contamination; tableware to do a wash, two clean, three disinfection and four cleaning, food implementation of the "five segregation", i.e., staple food and side dishes, raw and cooked, finished and semi-finished products, food and miscellaneous food, food and rodenticides, pesticides, isolation, shall not be mixed; raw and cooked food and cold meat and meat knife case with utensils must be separated and dedicated, and clearly marked. Must be separated from the special, and have a clear sign.
Sixth, the school every month on the management of the cafeteria, environmental hygiene, personal hygiene, logistics services and other work to carry out a comprehensive supervision and inspection, to summarize the experience, to find shortcomings and improve the work.
VII, according to the school work and rest time on time, no special reasons, are not allowed to advance or delay the opening of the meal.
viii. Strengthen the education of food workers, often nutrition, health, professional ethics and discipline of the rule of law education, and strive to improve the practitioners of political and business level, and establish the spirit of love and dedication.
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