Summary of canteen hygiene and safety 1. Under the care and guidance of the leaders of the park, I insist on serving teachers and students this semester, further strengthening my personal quality and improving the quality of service. In order to better protect the health of teachers and students and safeguard the rights and interests of teachers and students, the canteen work this semester is summarized as follows:
First, strict diet management, conscientiously do a good job in food hygiene.
In line with the general requirements of hygiene, safety, nutrition and digestion, our garden formulates nutrition recipes for children every week, so as to ensure diverse varieties, reasonable collocation and guaranteed quantity supply. In order to improve the quality of food, we have made great efforts in the collocation and cooking of dishes to ensure that children eat well. And listen to the opinions and suggestions of teachers and parents extensively, find problems, discuss with them, adjust recipes, and ensure children's balanced intake of various nutrients. At the same time, we will also announce the daily recipes to parents, so that parents can know about their children's meals in the park and increase the transparency of their children's meals. In terms of food hygiene, our garden strictly controls the purchase and acceptance, and all deteriorated raw materials are returned; At the same time, the daily operation is carried out in strict accordance with the requirements of preventive disinfection and cooking processing, and all imported food samples are kept and registered. Therefore, with our joint efforts, there was no food accident this semester.
Second, standardize the daily operation details and continuously improve the quality of work.
Strengthen theoretical study, in accordance with operational norms, strengthen meticulous, standardized and rigorous operation, and enhance service awareness. Actively use the rest time to study theory and practice, and improve the theoretical operation level through cases, theoretical study and skill display. And make records, guide practical work with theory, and improve the quality of work. Seriously participate in the political study in the park, improve ideological quality and service awareness. Do a good job in safety and hygiene by studying health management regulations and canteen operation norms. Make clear your job responsibilities and ensure the food safety of children and teachers.
Third, attach great importance to health and safety work, strengthen inspection and give timely feedback.
1, strictly implement the system. Ensure the safety and hygiene of food procurement, acceptance, storage, cooking, transportation, storage and distribution. Operate all kinds of equipment in strict accordance with regulations, and do not operate illegally. Always check the operation of the equipment to ensure the safe operation of the equipment. If the equipment is abnormal, immediately repair or report for repair.
2. Strictly control the purchase. Do a good job in the import and inspection of food, and prevent fake and shoddy and "three noes" (no manufacturer, no production date and no shelf life) food from entering the canteen; Resolutely put an end to the purchase of expired, rotten, unclean, mixed with foreign bodies or other sensory abnormalities that may endanger human health. Do a good job in obtaining evidence for purchasing food.
3. Strictly do a good job in food processing. Processed food should be cooked, and the color, fragrance and taste should be as good as possible. It is necessary to separate raw and cooked food.
4, earnestly do a good job in the canteen inside and outside the health. Do a good job in cleaning the canteen and other places outside the canteen every day, and always keep it clean and tidy.
5, disinfection work every day. Tableware must be cleaned, rinsed, rinsed and disinfected, and the disinfected tableware is stored in the cleaning kitchen. It is strictly forbidden to use unsterilized tableware and processing utensils.
6. Strengthen the management of the canteen warehouse, register the incoming and outgoing items in time, and ensure that the children's salt and oil intake does not exceed the standard.
The safety and health management of kindergarten canteen is directly related to the health of children and the stable development of kindergarten. In the future work, we will continue to explore and practice, constantly sum up and reflect, bring food hygiene into the daily key work category, and better improve all the work!
Summary of health and safety work in canteens Looking back on the past, being open-minded and looking forward to the future is of great responsibility.
As a canteen manager, I really feel the great responsibility and heavy pressure. Because the quality of my work directly affects the physical and mental health and life safety of teachers and students who eat. Therefore, in order to foster strengths and avoid weaknesses, and do a better job in the near future and in the future, the work of this semester is summarized as follows:
First, as a canteen, it is naturally inseparable from diet.
The canteen is an indispensable part of everyone's life, so it is natural for the canteen to be a unit. As a canteen manager, we should think more about safe eating to ensure the physical and mental health of every student.
Second, in the procurement and management of dishes:
1, strictly control food procurement, and try not to purchase dishes that are easy to mildew and produce toxins;
2. Strictly implement the system of claiming certificates and tickets, and do not purchase food with monthly certificates;
3. Strictly keep food out of the warehouse, and resolutely ensure that expired food and rotten food never leave the warehouse;
4, strictly control food processing, so that rotten vegetables, grain and oil do not leave the warehouse;
5. Store food scientifically and reasonably, and seriously implement the principle of first-in first-out for food purchased regularly. It is forbidden to store toxic and harmful substances and personal belongings in food storage places.
Third, strengthen health management and enhance the sense of hardship.
Canteen hygiene is the source and birthplace of hidden dangers. In health management, we should persistently sound the alarm, enhance the workers' sense of hardship, and try our best to contain hidden dangers in the bud. We ask every worker:
(1) Pay attention to personal hygiene, frequently cut hair, nails, change clothes, take a shower, keep long hair, and wash your hands before eating.
(2) Inside and outside the dining room, the personnel, fixed points, fixed time and requirements shall be implemented. It must be cleaned every day, and the garbage and sundries generated every day should be cleaned at any time every day and at weekends.
③ All kinds of tableware, machinery, etc. It should be washed clean, so that wood can see its true colors and iron can see the light. After use, it should be placed neatly, and raw and cooked utensils should be strictly separated, and they should not be mixed.
(4) Don't talk or cough while eating. All staff in the canteen can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the canteen.
Fourth, standardize equipment management to ensure safe operation.
The canteen is the focus of fire safety. Therefore, a special person is appointed to be responsible for all the equipment in the canteen, which can be maintained regularly and eliminate all hidden dangers.
Fifth, as a school canteen.
Food hygiene and safety is a major event related to the health and life safety of every teacher and student. First of all, we require every canteen staff to have a physical examination before taking up their posts, and those who fail the physical examination are not allowed to take up their posts. The canteen is the place where students eat, and it is also the most sensitive place to diseases. As a staff member of the canteen, I have the responsibility and obligation to do a good job in the hygiene of the canteen, in order to make all teachers and students eat comfortably. Conduct ideological education for canteen staff from time to time, and implement the requirements of food hygiene law. Through learning, improve the service quality, service attitude and service awareness of employees at work. Do a good job in the food hygiene in the canteen and the "one wash, two flushes and three disinfections" of cookware and tableware. The workbench should be cleaned as needed and the kitchen should be cleaned once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution, and be on call to ensure the normal operation of the canteen.
Sixth, the work of the canteen.
As soon as I have free time every day, I will go to the kitchen to patrol and get in touch with the canteen staff to learn more about the needs or deficiencies of the canteen work and control them in time if there are any problems. For example, the sanitation situation: due to the large number of diners, the number of people in the canteen was uncertain some time ago, which led to physical and mental fatigue, and sometimes the cleaning was not timely and thorough, and the items were not neatly placed. In order to adjust the mentality of the staff in time and change the status quo, I personally suggest them to visit the kitchen, guide them or work with them. Make roofs, walls, stoves, steamers, disinfection cabinets, freezers, etc. Brand-new, the ground and warehouse are spotless. The kitchen has been obviously improved, and the good working environment makes all employees feel more comfortable and more motivated. Similarly, a good dining environment also brings pleasure to the diners.
Seventh, strictly control food procurement.
One or twenty people need to go out and buy all kinds of food, such as meat, vegetables, poultry, rice, noodles and so on. I will go shopping with the purchasing salesman and strictly control the purchasing. No food without the Quarantine Certificate and Food Hygiene Permit will be purchased. Throw things that have been stored for a long time, deteriorated and stale out of the door, put an end to serious food poisoning incidents and effectively protect the health of every teacher and student. During this period, the teachers and students who ate in the canteen did not have any intestinal diseases and food poisoning accidents. In terms of food hygiene, vegetables and foods that cannot be stored for a long time should be purchased daily, and foods that can be stored for a long time should be purchased regularly.
Eighth, in the arrangement of recipes:
1 First of all, we should understand the eating habits of most students and make daily recipes in a planned way, because there are fewer people eating in the canteen, which can basically meet the taste requirements of students;
2. Students can purchase more favorite dishes without increasing the cost, and use more expensive dishes to match ordinary dishes reasonably, so that they can eat fresh dishes every day;
3, when dining, in strict accordance with the requirements of the leadership, in terms of service attitude and food quality. Now, the student canteen serves one meal a day and you can eat meat every day.
Ninth, in recent years, students' kitchens have completed the reception of teachers' and students' meals timely, accurately and smoothly.
Left a good impression on leaders at all levels. At the same time, teachers and students are guaranteed to have a normal and safe meal on the stove.
Future work plan: First, we should further understand the importance and necessity of doing a good job in canteen service. It is necessary to deepen and improve ideological understanding, translate it into concrete actions, do everything possible to create good conditions, further run the student canteen, and facilitate the collective dining of teachers and students. Second, we should constantly strengthen management and improve the service level of canteens. The third is to be active and responsible, and do a good job in food safety and food hygiene. The management of canteen is complicated, and the most fundamental job requirement is to be responsible for the life, health and safety of teachers and students.
Therefore, we must conscientiously implement the "Food Hygiene Law", take strengthening food hygiene management and comprehensive service management according to law as the top priority, put it on the important management agenda, and ensure that the responsibility lies with people, pay close attention to implementation and achieve results. Under the direct care and guidance of the leaders and the efforts of all the staff in the canteen, the quality, variety, sanitary conditions and normal use efficiency of the canteen have undergone fundamental changes. Nevertheless, due to my limited level, there is still a lot of work to be done, there is still a certain gap, and I am not careful enough about canteen management, which also confirms my shortcomings in canteen management. I will strengthen the study of my own management and quality, plan my work plan and so on in the next work. At the same time, according to the hygiene requirements, our canteen should further improve the construction of software and hardware, control the purchase of food and the loss of articles, and ensure that teachers and students can eat cheap and safe meals. I deeply feel that canteen management is a long-term, meticulous and hard work. Only by doing a good job seriously and practically can the quality and quantity be guaranteed.
In short, the canteen work is gradually moving towards normalization, standardization and high quality, and the canteen staff are also making continuous efforts to gradually form a team that is dedicated, pragmatic and willing to cooperate, and * * * is silently contributing to the development of school education.