1.2023 canteen annual work plan

I. This semester, according to the "gardening plan" and "health care work plan", the development of a scientific and reasonable dietary work plan

The establishment of the dietary management team, set up by the director of the garden, health care workers, head chef and the parents of the composition of the "food committee" dietary management team, and strict weekly dietary meeting system, we are willing to ask for advice to carry out the development of the weekly "balanced recipes" and feasibility experiments.

Second, the scientific arrangement of meals to ensure nutritional balance

To ensure the healthy growth of young children, reasonable nutrition is an important condition, every day from the dietary supply of young children must be nutrients in order to meet the growth and development of young children. Our cafeteria manager arranges the recipes according to the poor digestive ability of young children, strong absorption ability, the characteristics of high nutritional requirements, and strives for a reasonable and balanced nutritional mix, diversified varieties. Weekly recipes by the health teachers and cafeteria staff *** with the participation of the development of recipes to ensure easy to operate, easy to cook.

1, pay attention to scientific and reasonable. Main and side dishes with each other, meat and vegetables between the scientific combination of sweet and salty, dry and thin, coarse and fine organic combination of rice, pasta cross-complementary weekly, a variety of colors, such as scrambled eggs, noodles, rice noodles, nutritious congee, etc., the children very much like.

2, pay attention to nutritional balance. Reasonable nutrition is to ensure that the child's health is the most fundamental material basis, 3 to 6 years old children intake of nutrients must be supplied to maintain the child's activities throughout the day in addition to the nutrients required, but also to meet the needs of its growth and development, a reasonable diet is composed of food, vegetables and fruits, meat and soybean products, oil and sugar, four major categories of food to supply the human body with the various nutrients, which is an integral whole, one cannot do without the other. Therefore, some foods in the Balanced Cookbook cannot be added or subtracted casually. For example, the total amount of weekly meat and vegetables can not be less, more food should not be reduced, milk, oil, sugar, shrimp, chicken, in accordance with the recipes in the amount of light-colored vegetables can not be replaced by dark-colored vegetables, so as not to destroy the original recipes in the more balanced supply of nutrients. So scientific, rational, balanced nutrition for young children's growth is essential.

3, seasonal recipes. Vegetables are listed differently throughout the year, climate change and young children's growth and development, the amount of activity is different, so the four seasons should be different recipes, spring sunshine, young children's activities increase, so the amount of calcium is also more, the recipe arrangements need to be calcium-rich foods, such as pork ribs, shrimp, kelp, milk, and must be young children to get enough calories and high-quality protein to meet the needs of young children's growth and development and activities; Summer heat, young children poor appetite, activity and sleep is relatively reduced, meals in the coarse and fine meat and vegetarian, wet and dry with the basis of bright colors, a variety of forms, rich varieties, to light, not too greasy, the use of color, aroma, taste, type to stimulate young children's appetite, in addition to adding some heat, detoxification, summer food and fruits, such as green beans, winter melon, tomatoes, watermelon and so on. In the fall, when the weather is dry, add more vegetables that are good for the lungs, such as radish and lotus root. Winter activity is reduced, due to the cold, their own consumption of calories more, you need to get calories from food calories to supplement. Young children's meals can be when to add some high-calorie, high-protein foods, can also be used to braise and other cooking methods, so that the flavor of the dishes rich some of the young children love to eat, in addition to eating some jujubes, fungus, and so on.

Third, pay attention to the investigation and understanding, optimize the food structure

Health personnel and canteen staff in addition to the recipe carefully made meals for young children, but also often in-depth classroom, on-site observation of young children's meals, and a direct feeling of young children whether they like to eat their own food. In particular, the cafeteria staff goes into the classroom every day during lunch time to observe the children's eating situation, observing whether the quantity of meals is appropriate, whether the quality is guaranteed, and whether the children like it. We also check the children's routines and diets, and the teachers often teach the children to have good eating habits, so that the amount of food they eat is basically the same as the amount of food they are provided with, and there is no wastage of food. Usually issued weekly "food record table" to the teachers to seek food advice, such as the discovery of problems in a timely manner to adjust and improve.

Fourth, pay attention to scientific cooking pay attention to scientific cooking pay attention to scientific cooking pay attention to scientific cooking to prevent nutrient loss, enhance the appetite of young children.

Cooking can make a series of changes in food, improve the nature of food, enhance appetite, is to promote the digestion and absorption of nutrients, but if the cooking is not scientific, but also will make the nutrition has been damaged and loss, reduce and lose the use of food value, through the scientific method of cooking made of meals, both color, aroma, taste, shape and both, but also in line with the requirements of health. Scientific cooking six requirements:

1, wash: dishes whole washing, choose to remove yellow leaves, rotten leaves, in the distinguishable washing, and then rinse with water, so as to reduce the surface of the micro-objects, remove parasitic eggs residual pesticides.

2, cut: According to pediatric digestive function, has not yet developed the characteristics of sound, the production of dishes when the raw materials should be cut fine, crushed, but there is easy to cause the raw material nutrients and air contact opportunities and contact surface increased, resulting in the oxidation of nutrients, loss increased, so the specific operation should try to do now cut now cooking, in order to reduce the loss of nutrients.

3, with: pay attention to both color, aroma, taste, shape, but also pay attention to nutrition, pay attention to meat and vegetables, coarse and fine with (such as fried meat with potatoes, carrots, tofu, vegetables, green vegetables, etc.), so that you can take advantage of the complementary role of proteins to improve their biological value.

4, hot: according to the attributes of the dish, some raw materials often need to be scalded water treatment, vegetables in boiling water turned over on the fish, both to maintain the bright color, but does not affect the taste.

5, cooking: reduce the loss of nutrients in cooking, the principle is to burn the fire burning, that is, often said the fire is big oil Wang rush frying, the heating time should not be too long, so as to avoid the loss of water-soluble proteins, such as eggs, chickens, ducks, pig's blood are rich in water-soluble proteins, these water-soluble proteins will gradually coagulate during the heating process, the longer the heating time, the more solidified the more rigid, which affects the taste and the use of nutrients.

6, tune: cooking adaptation to pay attention to salt should not be too early, too early will increase the osmotic pressure, so that the water-soluble nutrients oxidation or loss of material, and cooking beans, fried meat salt too early, will make the raw material in the ` protein coagulation prematurely, can not dissolve in the soup, affecting the concentration of the broth, monosodium glutamate (MSG) in the dish when the pot is put in.

Fifth, a healthy meal environment

The advantages and disadvantages of the eating environment directly affect the quality of young children's meals, the eating environment, including the physical environment and the psychological environment in two aspects, the healthy environment (physical) refers to the light, air circulation, the temperature is suitable for more meals and eating utensils clean and beautiful, the size of the appropriate, indoor layout elegant and neat. Healthy psychological environment refers to the meal atmosphere is harmonious, do not force children to eat, not corporal punishment or criticism, so that children enjoy eating. Some relaxing and beautiful music can also be played to promote children's appetite. In addition, we also carry out 3 minutes of education before the meal to the children, talk about some of the safety knowledge of the meal, today's meal nutrition, etc., so that young children understand the nutrition of food, pay attention to the safety and hygiene of the meal.

Six, food hygiene and optional children's food hygiene

1, do a good job of hygiene publicity, regular training and assessment of teaching staff, regular health education activities for young children, the use of "parents' meetings", "food committee", "garden network", "the", "the", "the", "the", "the", "the", "the", "the", "the", "the" and "the".

2, prevention-oriented, routine disinfection. Daily toddlers to do before meals and after washing hands (soap, running water), tableware disinfection every meal, dedicated, activity rooms, bedrooms with ultraviolet disinfection, twice a week, the epidemic season, a day a disinfection, toilets, washroom daily flushing, disinfection, bedding weekly exposure to sunlight once a week, the environment of the daily sweep, weekly cleaning, regular evaluation, rewards and penalties to cash, so that young children have a good living and hygienic environment.

3, young children's food can be divided into six categories, grains and cereals, animal food, legumes and their products, vegetables and fruits, cooking oils and condiments, all types of food meet certain health requirements in order to meet the health needs of young children.

VII. Showing recipes and communicating with each other at home

We publish weekly recipes on the recipe board outside the school so that parents can be clear about their children's dietary structure in the park. And through the "food management committee" this kindergarten and parents communicate with the interactive bridge, and strive to do a good job of kindergarten meal management. Through effective communication between home and abroad, the quality of children's meals can be better improved, so that children can grow up healthily. Young children are in the period of body and brain development, so adequate and reasonable nutrition is particularly important for them. It is the wish of every parent that their children have a healthy body, and every parent wants their children to grow up healthy and strong.

2.2023 canteen annual work plan

I. Improvement of canteen infrastructure

The canteen has built a cooked food room, storage, locker room, etc., will be the most full use of limited space. From choosing vegetables, washing vegetables, cutting vegetables to frying, and then from the tableware washing, disinfection and use, all assembly line operation. The cafeteria is well lit, airy, and well equipped for fly, rodent, and dust prevention. Mechanical equipment is complete, the existing steamer, and pasta machine, pasta machine, tableware shelves and other facilities, categorized clearly, marked obviously, special objects, to ensure that early childhood food hygiene and safety has laid a good material foundation.

Second, improve and perfect the rules and regulations

The establishment of food hygiene and safety management leading group, supervise the implementation of job responsibility. The implementation of the division of labor responsibility system, each person is responsible for a job, improve efficiency, improve the awareness and level of service to teachers and students. Specific responsibilities are clearly defined, the detailed formulation of the canteen management personnel duties, cooking duties, etc.; at the same time, parents, teachers are widely solicited on food arrangements and other aspects of the views and suggestions, and constantly improve the food hygiene management system and measures. Kindergarten food poisoning emergency plan", "kindergarten food poisoning accidents accountability system" and so on, so as to prevent accidents from occurring. Kindergarten also according to "xx city school safety management norms" gradually improve the "cafeteria safety system", "cafeteria health management system", "food processing system", "cafeteria disinfection system", "cafeteria warehouse management system", "meal sampling system", "food raw materials purchasing system," and so on, to strengthen the cafeteria's guidance on health work.

Third, staff licensed to ensure that the cafeteria health and safety

On the cafeteria staff, we ask to do every six months for a comprehensive physical examination, licensed to work. And every year after the renewal of physical examination, replacement of health certificates to ensure the health of cooking staff. At the same time, a fortnight of business learning, learning relevant documents and food hygiene knowledge, food poisoning prevention knowledge, knowledge of tableware disinfection, etc., and constantly improve the understanding of early childhood food hygiene and safety work. Strictly require the formation of good health habits: before work, after work with soap and disinfectant solution and flowing water hand washing; work in the work of wearing neat overalls, work cap; do not keep long nails, do not wear nail polish, do not wear rings; canteen hygiene every day a little sweeping, weekly sweeping, the use of appliances and clean up in a timely manner, the items returned to its original position after use. Make my garden cafeteria always give people a fresh and bright, clean and hygienic feeling.

Fourth, strict food purchasing and processing to ensure food hygiene and safety

1, I adhere to the garden from the formal channels of purchase, pay close attention to food purchases. Delivery side must provide "health license", "business license", "quality inspection report", "health certificate" and other credentials to ensure the quality of food. Food into the cafeteria, from the inspection, registration and implementation of layers of control to ensure that the food is fresh and hygienic. And the establishment of a food and raw materials purchasing license account, clear responsibility, to prevent rotten and spoiled food into the cafeteria.

2, food ingredients diligently into the less storage, vegetables, fruits and other fresh food day into the day, to ensure that young children's food nutrition fresh. In the refrigerator, food is stored separately from raw food to avoid cross contamination. The cafeteria storehouse is dry, hygienic and bright, and the food is categorized into shelves and placed off the ground and away from the wall, with special management.

3, food processing immediately after consumption, leftovers all dumped, and a person every day responsible for processing. Determined not to give children to eat the next day meal, to eliminate the occurrence of food poisoning. The staff operates strictly according to the system, vegetables are washed first and then soaked before cutting, pesticide residues are thoroughly removed to ensure that nutrients are not lost. Animal offal, fish, shrimp, etc. are also rinsed in clean water to remove more harmful substances and odors. The cafeteria is fully equipped with a variety of cooking utensils, raw and cooked separately, clearly marked, dedicated.

4, adhere to the meal sampling program, to ensure that emergencies are traceable. Each meal should be sealed with a special container to keep samples, at any time to check the meal, point of health quality. Sample varieties should be complete, the number to ensure that each food 100 grams, the sample time to ensure that 24 hours.

V. Strict disinfection system to ensure the hygiene of food and drink utensils

The tableware used by children is cleaned and steam sterilized for 40 minutes after each meal to achieve the goal of "one wash, two shabu-shabu, three disinfection, four cleaning"; cups are disinfected every day in the disinfecting cabinet, and the towels are disinfected twice a week by soaking in diluted 84 disinfectant and exposed to sunlight; buckets are cleaned and steamed every day; and the towels are disinfected every day with a steamer. Water cups are disinfected in a disinfector every day, and towels are soaked in diluted 84 disinfectant twice a week and exposed to the sun; buckets are cleaned and steam-disinfected for 40 minutes every day; chopping boards and knives are disinfected every day with boiling water, and cage cloths are washed and dried and stored in fixed containers after each use; raw and cooked rags and towels are washed separately every day, and then hanged in a fixed location after being soaked and disinfected in "84" solution. All the disinfection work are well registered signature, clear responsibility.

Six, strengthen the cafeteria security measures to ensure the safety of the cafeteria site

The cafeteria is to ensure that young children's dietary safety of the site, non-cafeteria staff are strictly prohibited from entering the cafeteria. Delivery personnel delivery can only be sent to the door, not allowed to enter. The teachers of each class can only enter the cooked food room to get water and food. When outsiders enter, they must be agreed by the competent leader and registered, with footwear, before entering.

3.2023 cafeteria annual work plan

I, to continue to further strengthen the management of the cafeteria work, strengthen the technical training, improve the cafeteria staff's business level and quality of service.

Second, on the premise of doing a good job in the cafeteria. All cafeteria staff should actively participate in political learning, and constantly improve the conscientiousness of the service for teachers and students, to be courteous to others, civilized service, enthusiasm and initiative.

Third, the strict implementation of food hygiene law, the staff must do to hold a health certificate on duty, to prevent health accidents.

Fourth, improve food procurement, transportation, storage, sanitation, where found to have deteriorated and _ and food, resolutely not pre-purchase, in order to prevent food poisoning.

V. Improve the school cafeteria hygiene, food utensils should be done every day to disinfect, raw and cooked separately, to prevent the occurrence of infectious diseases.

Six, the food should be washed all, the rice does not clip raw, try to do now eat now do.

VII, food should be kept clean, summer to increase the measures to prevent flies, do a good job of insulation in winter.

VIII, we must do a good job of food, oil, vegetables and other food purchases, grasp the end of the month inventory and related matters.

IX, a variety of materials, food, vegetables, procurement to ensure quality, supply must be timely, less hard to buy, pay attention to the price cost-effective.

x. Correctly handle the working relationship between the catering staff, to support each other, friendly and cooperative work.

xi, the procurement of food must have Zhang Huiming, Pu Jinghua two people acceptance, after passing the invoice signed before handing over to the accountant for reimbursement.

twelve, the purchase of catering supplies (tableware, cooking utensils) and other materials, must be approved by the Director of General Affairs before purchasing. The use of large funds should be approved by the principal.

xiii, to consciously do their jobs, work hard and stand hard work, and constantly improve the quality of meals, to ensure that there is no error, safety and no accidents.

XIV, a variety of food to be under the pot, including: pasta, oil and salt, seasonings, vegetables, meat, etc. to do a good job of costing to ensure the normal operation of the cafeteria economy.

XV, personal attention: work time to wear good work clothes, do not meet guests in the cafeteria, work time is strictly prohibited smoking and other matters not related to work. Regular bathing. Haircuts and long nails are not allowed. For the hygiene area assigned to individuals, it is necessary to insist on timely cleanup to ensure that the drinking utensils, the ground, and the storehouse are neat and clean. For the cafeteria big cleanup task Friday by the shift leader is responsible for the overall cleanup, so that the cafeteria is always clean, hygienic and orderly.

sixteen, to change the way of reporting, improve service consciousness as a breakthrough, to improve the cafeteria diet, strengthen the quality of meals as the focus, grasp the real.

xviii. Give full play to the functions of the Catering Committee, held regular meetings, timely listening and feedback information from teachers and students.

xviii, the beginning of the new semester, the cafeteria staff to accept new challenges with a new attitude, in order to ensure that the work of the cafeteria in order to carry out the full range of work, we are confident to comply with the rules and regulations of the school, to do not be late and do not leave early, to take care of the public **** facilities, pay attention to the savings, put the work into effect, in order to set up a good overall image of the school to make its due diligence.

4.2023 cafeteria annual work plan

I. Guiding ideology

to serve teachers and students for the purpose of further strengthening the cafeteria team construction, improve the quality of service, enhance the level of management, and strive to make the cafeteria become the work of the school a beautiful window, so that teachers feel at ease, parents rest assured that the students are happy.

Second, organizational leadership

School food hygiene and safety work is an important basic work, the school has developed a food hygiene and safety work implementation plan, clear specialized agencies, specialists responsible for, and effectively strengthen the management of food hygiene and safety work in the school; set up by the hand of the total responsibility for food hygiene and safety of the school's leading group.

The leading group set up an office in the General Affairs Office, by Wang Xinhua office director, the leading group is fully responsible for the school food hygiene and safety work, organization and coordination of the work of various departments, the formation of effective food hygiene and security throughout the school.

Third, the work envisioned

(a) safety and hygiene

1, through the formal channels of procurement of food, to obtain the dealer's legal and valid certificates, and seriously do a good job of food hygiene into the warehouse inspection and sampling work. Wash vegetables to wash clean, fried vegetables to the right fire, stored vegetables to separate raw and cooked, all kinds of utensils should be categorized and placed and used.

2, meticulously do a good job of disinfection, tableware to do "one meal, one disinfection", the use of disinfection cabinets and disinfection tablets disinfection, cooked food room disinfection with ultraviolet lamps, disinfection by a person responsible for disinfection, and do a good job of disinfection records.

3, the cafeteria staff must hold a valid health card on duty, during the work of all to wear a good working clothes and hats, to maintain good personal hygiene, health does not meet the requirements shall not be allowed to work, environmental health sub-groups of the group of people dry, must ensure that a weekly cleaning.

4, the cafeteria electricity and gas, requiring employees to standardize the operation, always pay attention to safety.

5, to strengthen health management, to solve the health of the dead zone, the work of fixed-position positioning, so that the ground without cigarette butts and debris, garbage cans should be cleaned up in a timely manner for each meal.

6, mosquitoes, flies, ants, rodents and other health facilities must be available, and placed in the normal use of the use.

7, strengthen the cleaning of the ground, the stove up and down there shall be no dirt, garbage and other unhygienic conditions.

8, finished products and semi-finished products, raw and cooked, meat and vegetables separately, to achieve a neat and tidy conditioning.

9, a variety of anti-epidemic facilities to refine the epidemic, epidemic prevention, purchasing, picking evidence, refrigerator, disinfection and other aspects of the key inventory, make a good record.

10, it is strictly prohibited to process food outside the provisions of the place, it is strictly prohibited to mix the processing of food tables and workstations. Strictly prohibit unrelated personnel in and out of the food operation selling place.

11, dining place and the surrounding environment must be clear windows and glass, comfortable and elegant, green.

12, every Wednesday regular meeting of cafeteria managers and team leaders to study and discuss the focus of the work of the cafeteria, the development of work plans. Every Friday, the organization of the canteen staff to carry out learning food hygiene knowledge and technical training. Continuously improve the level of staff business skills, improve the canteen's rules and regulations and improvement measures.

(B) service requirements

1, the staff strictly implement the job work responsibility system, to the class to the post, in order to provide high-quality service as a responsibility.

2, to continue to further strengthen the management of the cafeteria work, improve the cafeteria staff's business level and quality of service.

3, the cafeteria staff to actively participate in the study, the heart to have the conscientiousness of service for teachers and students, to do with a smile to politely treat every teacher and student.

4, give full play to the functions of the Student Council, regular meetings, listen to and feedback in a timely manner in the teachers and students in the information.

5, to continue to further strengthen the management of the cafeteria work, strengthen technical training, improve the cafeteria staff's business level and quality of service.

6, on the premise of doing a good job in the cafeteria. All canteen staff to actively participate in learning, and constantly improve the conscientiousness of service for teachers and students, to be polite, civilized service, enthusiasm and initiative.

7, the correct handling of the working relationship between the staff, to support each other, friendly, collaborative work.

8, obey the leadership, discipline, on time to and from work, not late, not early departure, prior leave.

5.2023 cafeteria annual work plan

a, strengthen political learning, improve ideological awareness

seriously study the new school year work conference spirit, accurate grasp of the content of the meeting, improve ideological awareness, for their own work to point out the direction of the direction of the direction of the direction of the direction of the direction of the direction of the direction of the direction of the direction of the direction of the direction of the direction of the direction of the direction of the direction of the direction of the direction of the direction of the direction, in order to better complete the higher leadership to our work task. We have a clear direction, in order to better accomplish the work of the higher leadership to the task.

Second, learning the work of the canteen system and job responsibilities

1, the organization of training canteen staff to learn the management system of the canteen.

2, learning the content of the duties of each position.

3, organize and study the "xx city school satisfaction canteen scoring rules.

Third, strengthen the management of food hygiene

Seriously implement the national food safety law, in the daily procurement work, strict control, the purchased food should be fresh, can not have rot, spoilage and expiration date of the food; in the case of the quality of the premise, the comparison of goods, directly reduce the price of materials. Adhere to the "same quality than the price, the same price than the quality, limit the cost savings for the school" principle of work.

Fourth, strengthen the management of the cafeteria

In the day-to-day work to strengthen the management, to ensure the smooth flow of orders, can not appear the phenomenon of command failure and appeasement * caused by the problem, to bold management, not afraid of offending people, all to work as a prerequisite.

Fifth, to improve their own business and self-cultivation

This year to change their own shortcomings in many ways, to strengthen the political theory of learning, and actively participate in various activities, weekdays and colleagues to get together, help each other learn, *** with progress, improve their own cultivation, and do a qualified staff.

The arrival of the new semester means a new starting point, new opportunities, new challenges, the future is never because of its uncertainty and let us full of passion. I seem to have seen the hope, I will be more full of enthusiasm into the work of the work, and all staff of the eight primary school *** with learning, *** build harmony, *** create brilliant!