1, the main problem in the canteen is the quality of the food, but the standard for judging the quality (mainly color, fragrance, taste and hygiene) is that the food is wasted.
2. Food hygiene is not good enough, which is reflected in the storage of ingredients, the environmental hygiene of kitchens, warehouses and restaurants, and the personal hygiene of chefs.
Food safety is also the primary consideration. After the meal time, the canteen can't be completely closed, which is unsafe for the food and ingredients stored in the kitchen. I am worried that someone will tamper with it and cause the diners to feel unwell. The cleaning of ingredients is not up to standard In summer, vegetables and other ingredients contain too many pesticides, which need to be washed repeatedly to ensure the hygiene of the entrance and ensure that diners can eat healthy food.
4, food storage, refrigerated food directly into the refrigerator and freezer. It is not conducive to freezing and cleaning when eating. After a large amount of food is materialized, if the unused part is divided and then enters the freezer, it will cause waste.
5. Due to the limitations brought by eating meal tickets, the purpose of setting meal tickets is to avoid waste and facilitate the statistics of the number of people eating.
It causes inconvenience and dissatisfaction among workshop workers, and leads to people who don't have tickets are very busy, may not have enough to eat, and don't want to throw them away after eating. With tickets, they don't have to eat instant noodles in the dormitory.
The company provides food and accommodation for employees free of charge. Although it is not cost-free, the company does not deduct everyone from the diet. Since we spent money, everyone didn't eat well, which is waste, which requires rectification of kitchen work.
Second, the existing staff establishment and salary level of the canteen (a total of 6 people, the monthly salary is expected to be 17700 yuan including insurance).
There are 3 people in the wok (responsible for making breakfast, lunch and supper), and 1 person has been standardized to 3,500 yuan/month, and 1 person has been standardized to 3,500 yuan, and 1 person has not earned 2,700 yuan. 2 chefs (responsible for cleaning the kitchen and canteen of Hanzao, washing vegetables, picking vegetables, side dishes and cooking, 1 person, 20xx years, 1 month, expected salary 1800 yuan, 1 person salary 1500 yuan).
There is a food delivery worker 1 person in the workshop (responsible for the delivery of lunch and supper, the removal of garbage in the canteen, the maintenance of the food delivery truck and the sanitary cleaning), and the salary is 1.500 yuan.
Third, the rectification plan
1. First of all, the sanitation of the kitchen and dining room should be rectified, the items in the kitchen should be rearranged, the ground should be cleaned, and the small utensils of ingredients should not be placed for a long time. All items should be put on shelves and cabinets, and tools and appliances should be cleaned regularly every day (10 once a day, once every five days in summer). The kitchen operation room does not store any ingredients and finished products after meal time.
The purchased ingredients need to be cleaned and decomposed for the first time before storage, and stored in bags in refrigerators and freezers. After the meat is purchased, it should be bagged according to the amount of each meal after the initial washing, which can prevent the food from being stale due to repeated melting. Other vegetables and other ingredients should also be preserved after preliminary inspection after purchase. When necessary, the ingredients shall be cleaned according to the operation procedures, and the administrative department shall conduct spot checks at any time.
2. The dishes cooked in the kitchen, even the big pot of rice, should be carefully cooked and cut into small pieces. (Slices, shreds and small pieces of diced meat are the main ingredients, and the vegetables are cut and shredded according to the shape of the vegetables. The cutting method of ingredients determines the consumption and taste of ingredients. Large pots of food are not easy to cook, small pieces are cooked quickly, easy to taste, and can save ingredients. (The amount of savings will be determined by data collection in the canteen after 18 days-15 days).
The entrance of the restaurant in the kitchen is closed. The Chinese restaurants in the second and third districts are open from 8: 00 am to 265438+ 0: 00 pm. When there is no staff in the kitchen, whether the doors and windows of the workshop and dining room are locked, turn off the power and gas, take care of the ingredients and seasonings, and clean up the environment.
4, the chef's personal hygiene standards, irregular administrative inspection. Whether the clothes are clean, whether the hair is clean, whether the body smells, whether the fingernails are clean, etc.
5, the implementation of the meal ticket In order to reduce waste, waste or not is manifested in the amount of leftovers in the slop bucket, and the kitchen chef is arranged to pay attention to waste. Administrative supervision is helpful to improve the quality of dishes. If the dishes taste good, the waste will be reduced. Vigorously cultivate and implement the spirit of saving, advocate eating less and eating more meals. I don't know if I like it or not, but I can fight less first and then fight when I am full to ensure that employees eat well and are full. The food delivered to the workshop is the same as that delivered to the workshop. The food delivery staff should observe everyone's leftovers, eating situation and fragrance, and take the initiative to ask whether to add meals. Avoid employees who eat a lot, because there is no meal ticket and they are not full.
6, strengthen the quality training of all employees. Formulate detailed employee behavior norms (use and behavior of dormitories, canteens, public recreation rooms, jobs, public toilets and shower rooms), and concentrate on training and learning in team workshops.
With the improvement of employees' quality, the company's internal meal ticket system can be cancelled. For foreigners to eat, the amount of tickets purchased in the morning, noon and evening is different, and the purchase cost of meal tickets should be increased. Write the time on the meal ticket. Avoid over-planning meals, resulting in insufficient meals. Foreign diners (personality refers to the construction project staying in the company for a necessary period of time, should inform the start time and end time of dining, and the approximate number of people dining every day. The kitchen can make the quantity of ingredients more reasonable. )
7. All formally employed kitchen employees must have a physical examination. Those who pass the medical examination shall be retained, and those who fail shall be dismissed.
Fourth, the staffing plan
Add 1 woks and 1 pastry chefs to the existing staff. 1 chef. In order to improve the quality of kitchen work and dishes, at present, chefs and chefs have no rest time, and the workload is too heavy to rest. The number of chefs is not enough, the cleaning and selection of ingredients are not in place, and there are many impurities in food, which cannot guarantee food safety. Increasing the number of pastry chefs can reduce the number of takeaways. The amount of steamed bread ordered every month is almost the salary of a pastry chef for one month. A pastry chef can also cook other foods, so it is more cost-effective to hire a pastry chef.
Report on the rectification of factory canteen problems on xx, xx, xx, xx Health Supervision Institute came to our school to conduct tableware sampling inspection, and two cooked food pots were detected in the first floor canteen, three spoons were detected in the second floor canteen, and two square pots were detected in the third floor halal canteen. The inspection results show that two cooked food pots on the first floor canteen are qualified, three spoons on the second floor canteen and two square pots on the third floor halal canteen are unqualified, and the school canteen rectification report is made. On xx, xx, xxx Health Supervision Office came to the school to report the test results and asked us to rectify the canteen.
For the unqualified tableware sampling, our school carried out self-examination and rectification.
(1) self-check is as follows:
1. canteen on the first floor: disinfection work is well carried out and self-inspection is qualified.
2. Dining room on the second floor: seriously carry out disinfection work and disinfect all kinds of tableware in strict accordance with the requirements.
3. Dining room on the third floor: Disinfection works normally. After investigation with the staff, it was found that the square pots of cooked food in the canteen on the third floor were idle, and all of them were filled with big round pots. During the sampling inspection, the canteen staff did not explain the situation to the staff in the supervision room in time, which led to the unqualified square basin.
(II) The rectification situation is as follows:
School leaders and related staff carefully studied the rectification notice of the Health Supervision Office, and held a canteen work meeting to find out problems, sum up experiences and lessons, arrange rectification plans, strictly control the responsible persons, and properly handle all food operation gates (food procurement gate, food storage gate, food operation gate, tableware disinfection gate, food safety gate, etc.) to ensure food safety and hygiene. In response to this incident, the canteens were disinfected as follows:
1, canteen on the first floor:
(1) Continue to pay special attention to the disinfection work, and the responsibility lies with people, ensuring the disinfection of all tableware such as cooked food pots, soup pots, spoons, spoons, plates and chopsticks, and ensuring the disinfection quality;
(2) The storage cabinets in the cooked food room and disinfection room shall be clean, sanitary and free of sundries;
(3) Tableware should be disinfected in time and properly preserved after disinfection;
(4) Strictly abide by the operating specifications of cooked food operation.
2. The canteen on the second floor:
(1) Clean and disinfect in time every day, and the responsibility lies with people, ensuring the disinfection of all kinds of tableware, ensuring that there is no omission and ensuring the disinfection quality;
(2) The storage cabinets in the cooked food room and disinfection room shall be clean, sanitary and free of sundries;
(3) Tableware should be disinfected in time and properly preserved after disinfection;
(4) Strictly abide by the operating specifications of cooked food operation.
3, the third floor canteen:
(1) Move the idle cooked food basin into the warehouse in time to ensure that there are no sundries in the cooked food room;
(2) Continue to pay special attention to the disinfection work, and the responsibility lies with people, ensuring all tableware such as cooked food pots, soup pots, rice spoons, plates and chopsticks. Disinfect to ensure that there are no omissions and ensure the quality of disinfection;
(3) The storage cabinets in the cooked food room and disinfection room shall be clean, sanitary and free of sundries;
(4) Tableware should be disinfected in time and properly preserved after disinfection;
(5) Strictly abide by the operation specifications when operating cooked food.
Report on the rectification of factory canteen problems Unit 3 canteen is not easy to do, let alone to do. This is the common feeling of canteen practitioners, especially the leaders of the administrative department and even the company. However, canteen work must be done well, and employees' meals must be satisfied, which is also the basic requirement for canteen practitioners. I have been working in the administrative department for nearly four years, and problems have plagued my colleagues and me for four years. We have improved the canteen in many aspects, such as environmental sanitation, food arrangement, staffing and service details, and achieved certain results. But there is still a long way to go from the requirements of the dining staff. How to satisfy employees has been trying to solve it. Through last week's office meeting and research, some ideas and suggestions for improving the work of staff canteen are put forward.
First, the current situation analysis
The company's requirements for the staff canteen are: lunch is funded by the company, and the standard is five yuan per person, and it is self-financing in the morning and evening, and it is not allowed to operate for profit. The administrative department has been doing it according to this model. It is difficult to ensure the quality of the food and the satisfaction of the staff in the staff canteen, and it is also difficult to ensure unprofitable operation. In fact, prices and labor costs have risen rapidly in recent years, and it is impossible for the canteen to break even. In recent years, the company's subsidies for canteens are also quite large.
Second, the problems in the canteen
1, bad taste: employees are tired of eating food because they eat canteen all the year round. The company and the administrative department mobilized internal resources to let Comrade Yi, who once worked as a hotel, go deep into the kitchen to guide the work. After a period of time, the effect is not obvious. At the same time, we have adjusted the chef in the cauldron, and the situation has not improved. But 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 well solved, and it still exists.
2. Less varieties: In order to solve the problem of less varieties, the canteen should try to increase the variety of colors and try not to repeat the dishes within one week. At present, the canteen provides 1 meat, 2 dishes and 1 soup for lunch, and there are basically no less than 5 kinds of cooking in the evening and breakfast. Most breakfast varieties are bought from the outside, and they are processed less 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 the cost price, with no loss or profit.
3. The staff quality and service level 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 accurately distribute the prepared food to each diner, and do a good job in collecting meal tickets. Comrade Jiang's performance in this respect is not enough, and mistakes often occur in his work; There is too much nonsense and repetition when serving food in the supply room (in Nanjing dialect, it is too early).
Third, the improvement plan
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 employees. We never lose heart, learn from experience and think about it. In view of the current outstanding problems and the requirements of work development, the following improvement schemes are put forward for reference.
1, reasonably and scientifically arrange personnel, and fully mobilize the 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 leaders say, what the staff do, and what they do right and wrong are all things for the leaders, and we are inevitably passive in our work. This shows that we have some problems in personnel arrangement. Through internal adjustment, the canteen will be fully decentralized, and the enthusiasm and subjective initiative of employees will be fully mobilized, so that canteen employees can manage themselves, find gaps, improve themselves, and make every employee in good order.
2, increase some kitchen utensils and equipment, increase the variety of food supply, improve the standard of diners' diet, make a fuss about the quality of diet, take scientific diet as the purpose, take nutritious diet as the guidance, develop the variety of breakfast supply for employees in a balanced way, and increase kitchen equipment such as soymilk machine, steamed bread, induction cooker and microwave oven. Let employees eat fresh and polished pure soybean milk, steamed bread and steamed buns.
3, from the details, improve the quality of service. The canteen pays attention to the details, and the staff canteen should also work hard on the details. To this end, it is necessary to show 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 easy to buy; In the next step, we will also introduce a set of automatic chopsticks fetching machine and some necessary seasoning utensils, and put them in the rice sales window for employees to use, hoping to make employees as satisfied 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 provided in strict accordance with the recipes and recipes, so that employees can know about 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, emotionally close the distance with employees, solve problems through mutual consultation, and achieve joint supervision, common progress and common improvement.
5. Strengthen the training of employees. Chefs and waiters have not received professional training in management, technology and etiquette, so they can't meet the increasing requirements of employees. Have the opportunity to take them out to visit and study. Of course, this is all at my own expense.
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 imperative to dress according to the regulations when going to work.
7. On-site management is indispensable. 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 backcourt, operating room, dining room and some kitchen facilities. Therefore, we must unswervingly strengthen the food safety in the canteen, not only to ensure that employees can eat well according to the standard, 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 present situation of the company and canteen. Although the above measures are only point-to-point 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 make the canteen work better. As the saying goes, the canteen work is not done well, which is entirely the problem of my leadership. I have an unshirkable responsibility for many reasons, and I don't want to say anything more, because I know that some things are beyond my personal ability, so please forgive me and give me advice. But I will try my best to do a good job in the canteen during the period when my term is coming to an end. I hope the leaders understand!
4 Yizhang County Food Safety Committee factory canteen problem rectification report:
On September xx, your organization organized personnel to inspect the food safety and hygiene in our school canteen, and put forward corresponding requirements and hopes. Here, I sincerely thank you for your concern and support for the work of our school.
After listening to everyone's opinions with an open mind, the school leaders and canteen managers attached great importance to it and specially held a canteen management meeting. In view of the problems existing in our school canteen and referring to the problems existing in other school canteens, we conducted a comprehensive analysis and serious rectification:
First, further strengthen the principal responsibility system with the principal as the first responsible person, strengthen the school food hygiene management, further clarify the responsible person of school canteen hygiene management supervision, establish and improve the supervision and management and regular inspection system, increase inspection efforts, and improve facilities and equipment.
The second is to further improve the system of purchasing, checking, obtaining certificates and tickets for food, food raw materials, food additives and related products, improve supplier files, implement fixed-point procurement, sign purchase and sale contracts, and establish and improve various ledgers.
The third is to organize personnel to thoroughly investigate the original goods, clean up the "three noes" and expired products, resolutely destroy unqualified products, and repel products with lax inspection and quarantine or incomplete procedures. For example, the original purchase of edible lard was returned, and the qualified product "Yuanbao Brand" was used for catering soybean oil.
Fourth, increase capital investment, improve storage facilities, install warehouse exhaust fans, and plan to renovate underground buildings in the near future. At the same time, the warehouse keeper is required to strengthen warehouse management, make reasonable arrangements and check regularly to ensure the quality of goods.
5. Improve disinfection facilities, strengthen disinfection management, add tableware cleaning cabinets, further strengthen the cleaning and disinfection management of places, cookers and tableware, and arrange personnel to supervise the cleaning and disinfection work throughout the process.
Six, strengthen the management of additives, do not use non-edible substances to process food.
7. Further standardize the treatment of kitchen waste oil, sign a Water Treatment Agreement with swill collectors, arrange the personnel on duty to register the water treatment situation, and follow up at any time.
Eight, for other good work, such as environmental sanitation, food safety early warning, food samples, toxicity testing, disinfection records, health management, health permits, etc. We will improve and strengthen it together.
Thank you again for your concern and support, and welcome relevant departments to supervise and guide our food safety work at any time!
Yizhang county 8 th middle school
Xx year 65438+February 25th.