The problems existing in the canteen need to be improved, and a report on the rectification is made. This article is a model report on the rectification measures of the canteen compiled by me for your reference only.

model article 1 of the report on the rectification measures for canteens:

It's even more difficult to do a good job in the canteen of the company, which is the same feeling of the canteen practitioners, especially the leaders of the administrative department and even the company. However, the canteen work must be done well and the employees must be satisfied with their meals, which is also the basic requirement for the canteen practitioners. Since I took over the work of the administrative department for nearly four years, the problems have puzzled me and my colleagues for four years. We have improved the canteen in many aspects from the aspects of environmental sanitation, food arrangement, staffing and service details, and achieved certain results. However, there is still a long way to go before the requirements of the dining staff. How to satisfy the staff has been trying to find a solution. Through last week's office meeting and research, we now put forward some ideas and suggestions for improving the work of the staff canteen.

I. Analysis of the current situation

The company's requirements for the staff canteen are: lunch will be funded by the company, with a standard of five yuan per person, and it will be self-financing in the morning and evening, with no profit. The administrative department has been doing it according to this model. It is very difficult for the staff canteen to ensure the quality of the dishes and the satisfaction of the staff, and to ensure the unprofitable operation. In fact, in recent years, prices and labor costs have risen rapidly, and it is impossible for staff canteens to break even. In recent years, the company's subsidies for canteens are also quite large.

Second, the problems existing in the canteen

1. Bad taste: employees eat the canteen all the year round, and they are tired of the dishes. The company and the administrative department mobilized internal resources to let Comrade Yi Mingxiang, who had worked as a hotel, go deep into the kitchen to guide the work. After a period of time, the effect was not obvious. At the same time, we have adjusted the chef of the cauldron, and the situation has not improved. However, if we want to satisfy every employee, especially a few employees, our work is quite difficult, and it is difficult for everyone to adjust. This problem has not been solved well and still exists now.

2. Less varieties: In order to solve the problem of less varieties, the canteen tries to increase the variety of colors and try not to repeat the dishes within one week. At present, the canteen provides 1 meat, 2 vegetables and 1 soup for lunch, and there are basically no fewer than 5 varieties for stir-frying in the evening and breakfast in the morning. Most of the breakfast varieties are bought from outside and processed by themselves, which still seems to be unable to meet the requirements of the broad masses of workers. As for the price, the canteen has always been sold at cost, without loss or profit.

3. The quality and service level of employees need to be improved urgently: as the window of the canteen, the front desk service is very important. What she carries is to convey the needs of each employee to the chef in time, accurately and quickly, and then distribute the prepared food to each diner accurately and do a good job of collecting meal tickets. Comrade Jiang Fuying's performance in this respect is not enough, and mistakes of one kind or another often occur in his work; When serving food in the supply room, there is too much nonsense and repetition (in Nanjing dialect, it is too early).

iii. improvement scheme

the company has always attached great importance to the work of the staff canteen, and spent a lot of manpower, financial resources and energy, but it still can't meet the requirements of the staff. We have been learning from the experience and thinking and summing up. In view of the current outstanding problems and the requirements of work development, the following improvement schemes are put forward for reference.

1. Arrange personnel reasonably and scientifically, and fully mobilize the working enthusiasm of employees. In the past, we always took the canteen supervisor as the centralized center and led the canteen staff to work as the working mode. What the leader said, what the staff did, what they did right and wrong were all things of leadership, and we were inevitably passive in our work. This shows that we have certain problems in personnel arrangement. We will fully decentralize the canteen through internal adjustment, fully mobilize the staff's enthusiasm and subjective initiative, and let the canteen staff manage themselves, find gaps and improve themselves, so that each staff can be well-organized.

2. Buy some kitchen utensils and equipment, increase the variety of food supply, improve the standard of diners' diet, make articles on the quality of diet, develop the variety of breakfast supply for employees in a balanced way with the purpose of scientific diet and the guidance of nutritious diet, and add kitchen equipment such as soybean milk machine, steamed bun, steamer, electromagnetic oven and microwave oven, so that employees can eat fresh and polished pure soybean milk, steamed bun and sold bun.

3. Improve service quality from details. The canteen work is about the details, and the staff canteen has to work hard on the details. To this end, we should display the price of vegetables on the list and clearly mark the price, so that employees can understand the price of vegetables on that day more clearly and make it convenient to buy; In the next step, we will also introduce a set of automatic chopsticks fetching machine and some necessary seasoning utensils, which will be placed in the rice sales window for employees to take, hoping to make employees satisfied as much as possible through some details.

4. Every weekend, the recipes for three meals a day and the main and non-staple food varieties for breakfast next week will be posted, and they will be provided in strict accordance with the recipes and recipes, so that employees can have a good idea of the daily food supply, and at the same time, do a good job in the cost accounting of the canteen, so that everyone can understand and understand the canteen, and emotionally close the distance with the employees, and problems can be solved through mutual consultation, so as to achieve * * * with supervision and * * with progress.

5. Strengthen the training of employees. Cooks and waiters have not received professional training in management, technology and etiquette, so they can't meet the increasing requirements of employees. I have the opportunity to take them out to visit and study. Of course, this is all at my own expense as a department leader.

6. Dressing according to the standard is to provide better service for employees. The neatness of the canteen employees represents the image of a window, and it is also to reduce some unsightly things from entering the food eaten by employees. Therefore, it is urgent to dress according to the regulations during work.

7. On-site management is always necessary. A good working environment can create a good dining atmosphere, which is the premise for employees to enjoy the company's catering culture and ensure their physical and mental health, especially in the back of our canteen, operation room, dining room and some kitchen equipment and facilities. Therefore, we must not relax our efforts to strengthen food safety in the canteen, not only to ensure that employees can eat well according to standards, but also to ensure that they can eat with confidence.

the above are some improvement measures taken by the administrative department in view of the current situation of the company and the canteen. Although the above measures are only superficial and cannot cover the whole canteen work, we have been working hard. We will find problems while working in our daily work, correct and solve them in time, and strive to do a better job in the canteen. As the saying goes, it is entirely my leadership's problem that the canteen work is not done well. I have an unshirkable responsibility for many reasons, and I don't want to say anything more, because I know that some things can't be changed by my personal ability, so please forgive me and give me advice. But I will do my best to do a good job in the canteen during the period when my term of office is coming to an end. I hope the leaders will understand!

model article 2 of the report on the rectification measures for canteens:

On March 26th, the Health Supervision Office inspected our school and found that there were potential safety hazards in the management of canteens in our school. The main problems are summarized as follows: 1. The sanitary management of canteen is not standardized, the surrounding environment is poor, the sense of responsibility is not strong enough, and the management is not strong enough. 2. Individual function rooms failed to prevent rats and flies. 3. The establishment of the ledger is not perfect, and the claim for food procurement is not complete. 4. The food samples were not marked with the product name as required, and the sample retention was small. 5. Refrigeration and freezing equipment is not clean enough, defrosting is not timely, and raw and cooked foods are not stored separately.

compared with the problems found in the feedback from the county health supervisor on the food inspection in our canteen on March 26th, xxxx, the leaders of our school attached great importance to it, and in a highly responsible attitude towards students, parents and society, organized relevant personnel to hold on-site feedback meetings in time, and made timely rectification for the problems in the inspection. Now, the rectification situation is reported as follows:

1. Rectification time limit: before April 5th, xxxx

2. Rectification goal 1.

2. according to the requirements of the health supervision institute, some functional rooms of the student canteen in our school are rearranged to meet the corresponding requirements.

3. Enhance students' awareness of health and hygiene, ensure the health of teachers, students and staff, and put an end to school food poisoning or other food-borne diseases.

4. Strengthen the supervision and management of the system, optimize the canteen environment and eliminate potential safety hazards. 3. Rectification measures:

1. Establish a leading group for health and safety management of school canteens, with the principal as the first responsible person and the vice principal and the director in charge of canteen hygiene as the main responsible persons.

2. According to the requirements of the People's Republic of China and the Food Hygiene Law of the People's Republic of China, combined with the working characteristics of our school's canteens, we have formulated and improved a series of food hygiene management systems in Zhongbao Middle School, including canteen management system, canteen hygiene system, canteen hygiene inspection system, canteen food sample retention system, canteen food rough processing management system, canteen cooking processing management system, canteen warehouse management system, canteen food additive use and management system, canteen catering management system and student canteen prevention of food poisoning. Ensure that the procurement, visa, acceptance, storage, processing and sale of raw materials (finished products) and drinking water, personal and public health are strictly operated according to the rules, eliminate health and safety hazards and put an end to all accidents.

3. The students' union of the school will set up a health inspection and supervision team, and the teachers and students who manage the dining time will be on duty in the dining hall and participate in the health and safety management of the school dining hall.

4. Adjust and improve the facilities and equipment of each function room, install mesh in the dining room to facilitate ventilation and fly prevention, and install mesh in the sewer of the food preparation room and the cutting room to prevent rats and flies.

5. Strengthen the cleaning of refrigeration equipment, defrost in time, and store raw and cooked foods separately to prevent cross-infection of germs. 6, strengthen the management and supervision of food procurement, storage and processing, do a good job of food procurement tickets and certificates, and establish a ledger. Strictly control the procurement of good food, so that people can be appointed at fixed points. It is forbidden to purchase foods that are harmful to human health, such as corruption, mildew, insects, filth, etc., and it is strictly forbidden to use plastic barrels of sauerkraut.

7. Keep enough samples of food in cold storage for 48 hours, mark the name of the food and the person handling it, and make records.

21xx x month x day

model article 3 of the report on canteen rectification measures:

after the last rectification, the company canteen can basically meet the dining needs of its employees, but there are still some shortcomings. In order to strengthen the management of the canteen, improve the quality, reasonably control the cost, further standardize and institutionalize the management of the canteen, and ensure that the canteen can better serve the employees, the following improvement schemes are proposed, and the specific schemes are as follows:

Problems existing in the current canteen

(1) Loose supervision of the canteen; (2) Chefs are in a coping mood and have a weak sense of thrift; (3) Health problems in summer; (4) Purchasing problems (high price and poor quality in the dominant position of suppliers) (5) Breakfast patterns need to be properly adjusted, and the choice of dishes should be increased for lunch, and it is better to have a light dinner. (6) Production employees should be aware of the need for the cooperation of the production department (for example, gather at the entrance of the canteen in advance, punch the meal card instead of wearing the work permit) (7) It is suggested to set up a partnership committee in the middle of the rectification, and a leading inspection team in the early stage of the rectification. (8) Improve the chef's welfare (such as high-temperature subsidies, regular distribution of towels and utensils, etc.) (9) Miscellaneous dining staff.

1. Strengthen the supervision and training of canteen staff

(1) Make clear the division of labor, and put the responsibility on people; Issue the chef's personal responsibility, and make the chef's assessment form.

(2) The responsibility of the health area lies with people, and health assessment and regular cleaning are carried out. Issue a health shift table

(3) The responsibility of canteen supervision is included in the assessment of canteen staff, and a shift table is issued.

(4) Details of the canteen (such as door lock, lights, gas inspection and power switch) should be included in the assessment of the chef.

(5) The canteen staff need to be trained in safety, hygiene and economy twice a month.

(6) Management subsidy and telephone subsidy should be increased for chefs.

(7) Improve chef's welfare (such as high-temperature subsidy, regular distribution of towels and utensils, etc.)

(8) Chef's bonus of 111 yuan per week and 411 yuan per month, and the distribution of cleaning bonus of 111 yuan per month.

(9) The responsibility for guarding the fixed assets of the canteen is assigned to the canteen staff. And make an inventory once a month.

II. Chef replacement

The number of cooks (including handyman) should be at least 4, and the salary should be controlled within 12,111 yuan.

III. Management of employees in the canteen

(1) Eating at the specified time requires the cooperation of the production center and the technical center, and the phenomenon of waiting for cooking at the entrance of the canteen in advance should be eliminated.

(2) Dining in the canteen: Non-dining employees are prohibited from entering the canteen to find someone without permission (if necessary, they should inform the staff on duty in the canteen), and each person has one card, so it is forbidden to replace punching in. (The name on the meal card should be consistent with the work permit; And employees need to show their work permits, and visitors need to show their visit permits. The work permits must be hung on the chest of production employees and the neck of logistics; When the production staff distribute special cooling items, the canteen staff should witness the distribution; It is forbidden to take out the dining hall (except eggs, steamed bread, cucumbers, tomatoes, mung bean soup)

(3) Waste control: the company practices less vigorous beating to avoid inappropriate taste and waste. The waste standard is: more than a quarter of the company's slop buckets are regarded as waste; Will be recorded in the assessment of the chef and the staff in the canteen on duty.

(4) employees are prohibited from entering the canteen to ask questions or cook meals, and canteen staff have the right to supervise.

(5) For the phenomenon that some visitors enter the factory but don't leave the factory in time, they use other people's meal cards to eat in the canteen. We should not only start from the supervision of the canteen, but also strengthen the security to register the visitors and record the time. If it exceeds 12 hours, we should call and register the visitors' information with the enterprise management department.

★ For the above improvements: I think we need the support of leaders to do a good job, and set up a company leadership inspection team, which consists of seven people, namely production center, technology center, operation center and sales center, 3+1+2+1, * * *, to check the above canteen problems and some company safety and hygiene problems.

Fourth, the improvement of canteen meals

(1) The company now has people who don't eat meat and spicy food. In view of the above problems, we will try to improve from Chinese food to 3 dishes +1 soup, and choose 2 dishes from 3 dishes. Reasonable distribution, spicy, meaty, salty and light, and the implementation of the method of less filling and more dozen to ensure that employees eat well and have enough to eat. Soups should be arranged reasonably according to the weather conditions, and they can't be mung bean soup every day. When the temperature exceeds 38℃, send mung bean soup and ice water to the workshop.

I think that the production and distribution of cucumbers and tomatoes at noon can't achieve the corresponding effect. There is waste and bring out the present.