Work plan for canteen management 1 Resolutely strengthen food safety management to ensure a canteen satisfactory to teachers and students. Strengthening school food safety management is an important guarantee for serving education and teaching, and an important measure to build a safe and harmonious campus and run a school that people are satisfied with. In the past two years, in the process of food safety management in canteens, our school has always kept a clear head and sounded the alarm. In terms of methods, the emergency management in the past has been changed to the current preventive management, with the main person in charge and the general affairs director in charge and the food safety officer supervising. In terms of measures, the system constraints and people-oriented management are closely combined to explore a new way of food safety management in schools.
First, strengthen leadership and form a security consensus.
In order to effectively ensure food safety, the school set up a work leading group with the principal as the leader, the director of general affairs and the food supervisor as the deputy leader, and xx as the manager of the school canteen, established a school food safety management network, formulated an implementation plan, set up a suggestion box and posted publicity slogans. No matter the general meeting or the small meeting, leaders should talk about food safety regularly and irregularly and check the canteen work. Carry out activities of food safety and hygiene knowledge into classrooms and canteens, organize lectures on food safety and hygiene knowledge, hold training courses on food safety and hygiene knowledge for canteen staff, sign letters of responsibility at different levels, regard school food safety and hygiene work as the top priority of school management, and ensure that everyone is realistic, realistic and meticulous everywhere. The whole school has formed a consensus that "food safety and hygiene are more important than Mount Tai".
Second, establish a management system to consolidate the cornerstone of safety and health management.
"No rules can't make Fiona Fang", only systems can have rules to follow. In people's management, first, formulate job responsibilities, have a clear division of labor, and perform their duties. In this way, the professional ethics of employees who love their posts, stick to their posts, be willing to serve and be willing to contribute are enhanced; Second, a series of systems have been formulated, such as the personal hygiene management system for employees, the management system for employees who are not allowed to work in canteens, the management system for employees who are transferred from canteens due to illness, and the post hygiene system for chefs. A chef's dress requires him to take a bath frequently, wash his hair frequently, cut his nails frequently, wash his work clothes frequently, do not smoke, talk to food and keep idle people out. At the same time, through holding seminars, mentoring, technical competitions, commendation meetings, organizing visits and learning activities, we can exchange ideas, talk about experiences, sum up experiences, find out the gaps, formulate measures and create a harmonious management atmosphere. In terms of material management, the school has strict management regulations, and has formulated a voucher system for purchasing food raw materials, an agricultural and sideline product acquisition system, and a warehouse management system. Bulk materials are purchased by bidding, raw materials to be purchased have formal purchase channels, and purchased chickens, ducks and fish need quality quarantine reports; Ask for the quality inspection report of the purchased rice, flour, oil, bean products, beverages and condiments; Raw materials must be stored 20 cm above the ground, clearly classified and checked at any time to prevent deterioration; The school canteen is equipped with complete facilities to prevent rats, mosquitoes and dust, and is equipped with certain medical equipment to disinfect and kill mosquitoes regularly to ensure the safety and hygiene of the canteen.
Third, establish a standardized operating mechanism to ensure food safety and hygiene.
The school takes "standardization, safety, hygiene, comfort and satisfaction" as its working policy, "creating home environment, creating home warmth, cultivating home feelings and providing home services" as its working goal, and "satisfaction of teachers and students is our greatest pursuit" as its service concept, and strictly operates standards to ensure the physical and mental health and life safety of teachers and students. The standardized operation mechanism of the canteen is embodied in the following aspects: First, the canteen staff have passed the "three customs" of health, hygiene and training; The second is to achieve "three unifications", unified clothing, unified physical examination and unified listing service; Fourth, raw material procurement should be "three trials" to review the hygiene license and quality inspection report of the business unit, the hygiene quality of raw materials and the price and quantity of raw materials; Fifth, the canteen is clean and hygienic, and the "three inspections" are implemented in the morning, middle and evening; Sixth, the storage of materials should be separated from raw and cooked, rice flour and oil, seasoning and fresh vegetables; Seventh, the warehouse should be moisture-proof, rat-proof and dust-proof; Eighth, food processing can achieve "three guarantees" of heat preservation, cooking and taste preservation; Nine, the dishes should be "three stresses", paying attention to nutrition, taste and pattern; Ten, canteen work to achieve "three guarantees", to ensure that students have food, water to drink; Eleventh, the canteen work is subject to the "three supervisions": the supervision of the society, teachers and students on the safety and hygiene of the canteen, the supervision of the society, teachers and students on the quantity of meals in the canteen, and the supervision of the society, teachers and students on the quality of meals in the canteen; Twelve is the canteen work to achieve "three satisfactions", to satisfy the leaders, teachers and students, and to satisfy the society.
National events, family events, world events, food safety and hygiene are major events. In the future work, we will firmly establish the concept of "safety first, hygiene first, health first, service first" under the guidance of Scientific Outlook on Development, continuously deepen the understanding of food safety and hygiene management on campus, strengthen measures, refine management, harden responsibilities, and pay close attention to implementation, so as to make due contributions to the creation of a safe and harmonious campus.
The second work plan of canteen management is to ensure that teachers and students in our school can eat safely in the canteen and provide a better dining environment for teachers and students. Consolidate the efficiency of the canteen and carry out all the work in an orderly manner. Improving the influence of the school canteen in an all-round way has greatly stimulated the development consciousness of the canteen staff in our school, and once urged the staff to "do their job well and serve teachers and students in an all-round way" This work plan is specially formulated.
(A) working ideas
1, enhance the sense of thrift. Unsafe operation and waste are extremely irresponsible; Diligence and thrift are the fine traditional virtues of the Chinese nation, and guide employees to consciously develop this good behavior habit.
2. Strengthen employees' sense of collective honor, develop team spirit, and let everyone have the feeling of "winning glory for our school". Regularly train employees in professional ethics and skills every half month. Through training and assessment, some unqualified employees are trained and assessed, so that they can give full play to their talents and skills in their respective posts, and the canteen team is constantly optimized, thus improving the overall quality of the canteen team.
(2) Staff training
This school year, it is planned to train canteen staff on hygiene and service knowledge. Due to the different levels of cultural knowledge and operational skills of canteen staff, the contents of canteen training are also different.
1. Teach them all kinds of skills mainly through oral language.
2. Discuss a problem, put forward your own opinions and suggestions, and make a summary.
3. Explain the operation essentials step by step by demonstrating the operation.
4. Summarize the whole operation process, find problems and propose improvement methods.
Hold a canteen work meeting and organize employees to study China's food hygiene law; As well as the school canteen hygiene regulations, canteen hygiene and safety rules and regulations. Improve their legal awareness and service awareness, and correct their work attitude. Sign the responsibility book of food hygiene and safety objectives with employees.
1, insist on checking the food hygiene in the canteen every day, and correct or deal with problems in time when found. Hold a meeting of canteen staff once a week to sum up experience, learn from each other's strengths, always emphasize safety issues, and effectively protect the food safety of teachers and students.
2. Make a weekly work plan, check attendance every month, and arrange personnel reasonably according to the number of teachers and students dining. Improve students' awareness of saving. Organize relevant personnel to study weekly nutrition recipes.
3. Make every effort to do a good job in dining and reasonably match nutritious meals, so that every student can experience a richer investment in learning.
(3) Pay attention to the implementation of good manners:
We advocate civilized dining and polite service, and ask the class teacher to do a good job in educating students about civilized dining. Moreover, every day when students eat, life teachers and canteen staff should visit the restaurant and make table reservations to help solve specific problems in students' dining.
(4) Strictly control the right amount:
For the "three noes" food. Inspection found that some suppliers' raw materials have expired and there is no inspection certificate; There is no factory name and address, no factory date, no shelf life, and non-staple food that is not allowed to enter the canteen.
Cultivate employees' sense of ownership and improve the overall quality of the canteen.
1, improve the sense of ownership, strengthen the understanding of the importance of employees' democratic management, let employees participate in democratic management, give play to their wisdom and creativity, listen to their opinions extensively when making major decisions, let employees open their hearts and brainstorm to help managers make decisions. Once the decisions are finalized, managers should organize employees to implement plans, so that employees can play their enthusiasm, wisdom and creativity as masters, greatly enhancing the vitality and vitality of the canteen.
2. Be good at arousing employees' awareness of participation, caring about the pain of each employee, carrying out some meaningful recreational activities and public welfare activities, caring about the joys and sorrows of their lives, respecting them in personality, and even calling on them to be eager to make employees feel that they are part of the school and can find a home from the school. At the same time, it is necessary to create opportunities for them to reflect their self-worth, so that employees can feel the warmth of a big family and the joy of being masters of their own affairs, thus generating a strong sense of belonging and increasing.
Work plan 3 of canteen management: This plan is formulated to strengthen the management of canteen in our school, reduce the burden on students' parents, eliminate hidden dangers in canteen safety, ensure the physical and mental health of teachers and students, and serve education and teaching.
I. Work objectives
1, standardize the accounting management of the school canteen, and ensure that the bookkeeping is legal, the bills are true, the procedures are complete, and the account table is standardized.
2, standardize the management of school canteens, to ensure that students' nutritious meals and boarding funds are all used to improve students' lives.
3. Strengthen the sanitary management of school canteens, improve the sanitary facilities and management system of canteens, and prevent food poisoning accidents.
4. Strengthen the ideological style management of school canteen staff, have a correct attitude, have good work quality, observe discipline, obey arrangements, and serve school teaching and teachers' and students' lives.
Second, the main measures
1, strengthen the responsibility system of school canteens, put the safety and health management of canteens in the first place, and improve the canteen management and safety and health work system. Canteen staff must pay special attention to quality control, prohibit the purchase and use of rotten, harmful and toxic food, strictly implement the system of claiming certificates and tickets, and do not buy without a license. Strict operating procedures, put an end to food poisoning. Pay attention to the management of electricity, fire and fire-fighting equipment to ensure that no safety accidents occur in the canteen.
2. Strengthen the procurement management of canteen items. Strictly implement the "Regulations on the Management of Requiring Certificates and Tickets for Food Procurement" and sign an "order contract" with suppliers to ensure food safety. For other small village items, we should select some points to purchase, and check and record the price and quality of the items one by one.
Implement the food sample retention system, make sample retention records, and ensure food quality. Strictly plug the loopholes in violation of discipline.
3, strengthen the canteen hygiene management. Clean the canteen three times a day according to the "duty table" to ensure that the canteen is clean and tidy.
4, strengthen the canteen fund management procedures. The procurement of a large number of food and articles is operated by the procurement team, which is composed of the canteen supervisor and Mr. Value Zhou, and the signing procedures and accounts are transparent and open.
5. Strengthen the accounting management of the canteen. Eliminate non-canteen expenses. Daily accounting, weekly balance and monthly settlement ensure that students' nutritious meals and meals are basically the same.
6, strengthen the management of canteen staff, standardize work behavior. Strengthen the professional training and political study of canteen staff to improve the level and service quality.
7. Strengthen the management of canteen, ensure that every meal is safe and hygienic, conform to the living habits and tastes of most students, and achieve the purpose of "nutrition improvement plan".
In short, "food safety" is more important than Mount Tai. We should always put "food safety" in the first place and make good use of every penny of nutritious meals and food expenses.
Canteen management work plan 4 1, strictly controlled.
First, strictly control the quality of management. The canteen manager participates in the whole process of purchasing and warehousing in the canteen. The second is to strictly control food raw materials. Strictly control the purchase quantity according to food inventory, raw material characteristics, market supply and other factors to ensure fresh and delicious dishes. The third is to strictly control health and quality. Strictly clean the canteen, do a good job in disinfection and epidemic prevention, ensure food hygiene and safety, and put an end to all kinds of infectious diseases.
2. Improve the variety and quality of dishes, and strive to improve the taste of meals to make them more delicious.
It is suggested that lunch and dinner should follow the standard of three courses 1 soup. The canteen can provide six kinds of dishes for everyone to choose from, which can better meet the taste standards of most people. At the same time, porridge, fried rice, noodles, jiaozi, steamed buns, fried dumplings, tea eggs and pickles can be provided for breakfast, and the breakfast prices of various varieties will not be higher than the same level in the market. I can absolutely guarantee that everyone will eat three meals a day.
3, team responsibility system.
The chef is responsible for the taste of the food, and the staff representatives evaluate the quality of the canteen food every half month (if the evaluation is not good, change the food, and if the chef is not good, change the summer);
4, strengthen internal management, do a little meeting every Monday.
Summarize the work and assign tasks at the meeting, while emphasizing safety and environmental health issues. Establish waiter service evaluation. Once a month, employees' representatives will evaluate and give appropriate rewards to the waiters with the highest service evaluation. The service quality of all staff in the canteen will be included in the year-end assessment. All the staff in the canteen are assessed once a year, and the relevant departments of the management office will form an assessment team together with the staff representatives to assess the employees. According to the assessment results, timely adjust and replace relevant personnel. All the staff in the canteen serve everyone. If everyone is not satisfied, we will adjust it in time.
Work Plan V of Canteen Management In order to conscientiously implement the Food Hygiene Law of People's Republic of China (PRC) and further strengthen the hygiene management of school canteens, according to the Food Hygiene Law and the Regulations on School Hygiene Work, combined with the actual situation of our school canteen, the canteen work plan is formulated as follows:
First, we should continue to further strengthen the management of canteen work, strengthen technical training, and improve the professional level and service quality of canteen employees.
Second, on the premise of doing a good job in the canteen. All canteen staff should actively participate in political study, constantly improve their consciousness of serving teachers and students, and be polite, civilized and enthusiastic.
Three, strictly enforce the food hygiene law, staff must hold a health certificate, to prevent health accidents.
Four, do a good job of food procurement, transportation, storage, health, where found to have deteriorated, rotten food, resolutely not pre-procurement, in case of food poisoning.
Five, do a good job in school canteen hygiene, tableware should be disinfected every day, raw and cooked separately, to prevent the occurrence of infectious diseases.
Six, the food should be washed clean, the food is not raw, try to eat and cook now.
Seven, food should be kept clean, fly prevention measures should be increased in summer, and heat preservation should be done in winter.
Eight, we must do a good job in purchasing grain, oil, vegetables and other foods, and do a good job in all kinds of inventory and related matters at the end of the month.
Nine, all kinds of materials, food, vegetables procurement to ensure quality, supply must be timely, less procurement, pay attention to the cost-effective.
Ten, correctly handle the working relationship between kitchen employees, to support each other, live in harmony and work together.
Eleven, the purchase of food must be accepted by Zhang Huiming, Pu Jinghua, qualified after signing the invoice before submitting accounting reimbursement.
Twelve, the purchase of kitchen materials (tableware, cookers) and other materials, must be approved by the general manager before purchasing. The use of large sums of money must be approved by the principal.
Thirteen, to consciously do their job, work hard, and constantly improve the quality of food, to ensure that no mistakes, no safety accidents.
Fourteen, used for cooking all kinds of food, including: pasta, oil and salt, spices, vegetables, meat and so on. , we must do a good job of cost-effectiveness to ensure the normal operation of canteen economy.
Fifteen, individuals need to pay attention to: wear work clothes during working hours, do not receive visitors in the canteen, and no smoking during working hours and other things unrelated to work. Take a bath regularly. Don't leave too long nails when you have a haircut. The sanitary areas distributed to individuals should be cleaned in time to ensure the cleanliness of drinking utensils, floors and warehouses. The monitor is responsible for the overall cleaning of the canteen on Friday, so that the canteen is always clean, hygienic and orderly.
Sixteen, to change the way of reporting, improve service awareness as a breakthrough, to improve the canteen diet, strengthen food quality as the focus, grasp the truth.
Seventeen, give full play to the functions of the Council, hold regular meetings, timely listen to and feedback the information between teachers and students.
At the beginning of the new semester, all the staff in the canteen should accept new challenges with a new attitude. In order to ensure the all-round development of canteen work, we are confident to abide by all the rules and regulations of the school, not to be late or leave early, to care for public facilities, to pay attention to economy and to implement the work, and to make due efforts to establish a good overall image of the school.
Canteen management work plan 6 Food hygiene and safety is an important part of school safety work, which is related to the life safety of teachers, students and employees and is a major event to maintain school and social stability. In order to conscientiously implement the State Council's "Provisions on Further Strengthening Food Safety" (Guo Fa [20xx] No.23) and provincial/government's "Opinions on Further Strengthening Food Safety" (Su [20xx] 10) and other laws and regulations, with the goal of preventing and containing serious food safety accidents, we insist on earnestly strengthening food safety and striving to create a safe food consumption environment in schools. In order to fully implement the responsibility system for food safety, generally establish and improve the long-term management mechanism for food safety, fundamentally enhance the ability of the education system to prevent food safety accidents, ensure the safety and health of teachers and students, and create a safe and stable education and teaching environment, this plan is formulated.
First, strengthen leadership.
Food hygiene and safety in schools is an important basic work. All localities and schools should earnestly strengthen leadership, improve teachers' and students' understanding of school food hygiene and safety, and fully understand the importance, urgency, arduousness and long-term nature of this work from the perspectives of ensuring the health and life safety of young students, ensuring the normal education and teaching order of schools and maintaining the overall situation of social stability. All schools (including kindergartens and other institutions running schools) should formulate the implementation plan of food hygiene and safety in their own units, clarify the specialized agencies and responsible persons, and earnestly strengthen the management of food hygiene and safety in schools; It is necessary to set up a school food hygiene and safety work leading group headed by the top leader, be fully responsible for the school food hygiene and safety work, organize and coordinate the work of various departments, and form an effective food hygiene and safety network throughout the school.
Second, clear responsibility.
(a) the administrative department of education shall perform the following duties:
1. Strengthen the management of food hygiene in schools under its jurisdiction, and incorporate school food hygiene and safety into school supervision, evaluation and assessment indicators. The administrative department of education and the school signed a letter of responsibility for school food hygiene and safety. Every semester, in conjunction with the administrative department of health, organize one or two school food hygiene and safety inspections, promptly supervise and rectify hidden dangers of accidents, and do a good job in the management and supervision of school food hygiene such as students' school meals, "school milk" and drinking water.
2 there are plans to implement food hygiene knowledge, professional ethics and legal education and training for school principals, principals in charge, school food safety management personnel and employees, and make necessary assessment records.
3. Strengthen the construction of school canteens, drinking water and other infrastructure to meet the health requirements and adapt to the enrollment scale of the school. School canteens, drinking water and other infrastructure can not meet the health requirements or do not adapt to the scale of running a school, it should be ordered to make rectification within a time limit. If the rectification is not in place, it shall not be approved to expand the enrollment scale.
4. Supervise the school to implement the responsibility system for food hygiene and safety and the accountability system for food hygiene and safety accidents.
5. Urge schools to carry out health education, popularize students' knowledge of food hygiene and safety, and educate students to develop good eating hygiene habits.
(2) Schools shall perform the following duties:
1. The school should set up a leading group for food hygiene and safety, define specialized agencies, and designate special personnel to be responsible for food hygiene and safety in the school. The principal's management responsibility for school food hygiene and safety is clarified. The principal is the first responsible person for food hygiene and safety, the school-level leaders are the main responsible person, and the specific responsible person is the direct responsible person. Implement post responsibilities at all levels, work together, and perform their duties. In every post and every operation link, we must be responsible to people and resolutely achieve "who is in charge and who is responsible".
2. The school regularly holds special meetings on food hygiene and safety, and checks the hygiene and safety of food and drinking water in school canteens, restaurants and shops every month, finds potential safety hazards, makes timely rectification, and resolutely closes them if they do not meet the basic hygiene requirements. At the same time, four "filing" should be done: first, inspection records should be kept for all levels of inspection and self-inspection; Second, there should be rectification records for the discovered safety hazards; Third, the occurrence of food poisoning should be recorded and filed; The fourth is to formulate emergency plans for food hygiene accidents for the record.
3. School canteens should adhere to the principle of "serving teachers and students, guaranteeing the meager profit", implement target responsibility management, and establish and improve the food hygiene and safety management system.
In order to strengthen the hygienic management of drinking water, schools must provide students with enough drinking water that meets the hygienic standards and necessary hand washing facilities. The school water supply work is supervised by a special person, and the containers for students' drinking water must be sealed and locked, and cleaned and disinfected every day.
5. School canteens, restaurants and shops must meet the basic conditions of food hygiene management and obtain hygiene licenses. It is strictly forbidden to sell "three noes" food and expired food.
Employees in canteens must be trained in food hygiene knowledge and health legal knowledge in accordance with the requirements of Food Hygiene Law of People's Republic of China (PRC), and hold health certificates inspected by medical units designated by health supervision departments. Anyone who is found to have diseases that affect food hygiene and safety shall leave his post immediately and be re-employed after the disease is cured.
7. The school canteen materials shall be subject to the access system, and shall be purchased at designated points, and a system of purchasing recipients and acceptance shall be established.
8 to carry out health education, popularize food hygiene and safety knowledge, and educate students to develop good food hygiene habits.
9. Strengthen the security of canteens and drinking water sources, and prohibit non-canteen staff from entering the processing operation room and food raw material storage room at will to prevent poisoning accidents.
10. After the food poisoning accident happened in the school, it should report to the local health administrative department and education administrative department in time, and actively take measures to carry out rescue work.
Third, specific measures.
1. Establish a school food hygiene and safety work system. The first is to establish a reporter system for public health emergencies in schools. All localities and schools should designate special persons to report public health emergencies including food poisoning. In the event of public health emergencies such as food poisoning, it is necessary to immediately report to the local health and education administrative departments, and at the same time fully cooperate with the treatment and investigation and handling of the incident; After receiving the report, the spokesman of the education administrative department should report to the higher education administrative department step by step within 1 hour. The contents of the report include the unit, address, time, number of poisoned people, clinical manifestations, measures taken, suspicious food, contact name and contact information of food poisoning or suspected food poisoning accidents. After the school food poisoning incident is controlled, the school and the local education administrative department should report the details of the incident and the handling results to the superior in time. The second is to establish an emergency mechanism for public health emergencies. Schools should establish an emergency mechanism for food poisoning or other food-borne diseases. After the occurrence of food poisoning or suspected food poisoning accident, the school should take the following measures:
(1) Stop production and business activities immediately and report to local people/government, education administrative department and health administrative department immediately;
(2) Assisting medical institutions in treating patients;
(3) Keeping food and its raw materials, tools, equipment and sites that cause or may cause food poisoning;
(4) Cooperate with the investigation by the administrative department of health, and truthfully provide relevant information and samples according to the requirements of the administrative department of health;
(5) Implement other measures required by the health administrative department to keep the situation to a minimum. The third is to establish an accountability system for food hygiene in schools. In violation of the provisions, dereliction of duty, neglect of management, resulting in food poisoning or other food-borne diseases of schools and responsible persons, and after the occurrence of food poisoning or other food-borne diseases, the report is not timely, concealment, omission of schools and responsible persons, by the administrative department of education in accordance with the relevant provisions to give informed criticism or administrative sanctions. At the same time, the school vetoed all the assessments in that year.
2 check the school food hygiene and safety account, summarize the annual food safety work, and urge the rectification unit to complete.
3. Continue to carry out special rectification work to ensure that all school canteens and small shops have health permits and employees' health certificates, with a holding rate of 100%.
4. Increase capital investment and effectively improve school health infrastructure and conditions. In the process of school planning, construction and renovation of dangerous buildings, we should consider the improvement of facilities and conditions of canteens, dormitories and toilets as a whole; Every year, we should arrange corresponding special funds to improve the sanitary facilities such as school canteens, dormitories and toilets, so that the canteen buildings, equipment and environmental sanitation requirements meet the requirements. According to the "Implementation Opinions on Quantitative Grading Management of Food Hygiene Supervision in School Canteen in Rugao City", the grade of school canteen was quantitatively evaluated.
5. Effectively strengthen supervision and management. Education administrative departments at all levels should take effective measures to effectively strengthen food hygiene and safety supervision in schools (especially rural schools), implement various safety management measures, establish and improve various food hygiene management rules and regulations, and continuously improve the management level.
6. Conduct regular training. Regularly train school health leaders and school canteen leaders on health law and food hygiene knowledge. After receiving the municipal training, the school shall organize the training of relevant knowledge and regulations for its catering employees.