Time flies and a piece of work is over. After this period of hard work, we have made greater progress in our continuous growth. Let's sum up our past achievements into a work summary. So how do you sum up your works and write new tricks? The following is a summary model essay (5 general essays) of food and beverage epidemic prevention work that I collected and sorted out, hoping to help everyone.
Summary of food and beverage epidemic prevention work 1 According to the unified deployment of the provincial, municipal and district epidemic prevention and control headquarters, strictly implement the spirit of the provincial market supervision and management bureau's Notice on Further Strengthening the Food Safety Supervision of Food and Beverage Services and Doing a Good Job in the Prevention and Control of Pneumonia Infection in novel coronavirus, as well as the Notice on Further Strengthening the Supervision of "Contactless Delivery" and "Contactless Access" of Food and Beverage Services, continuously increase the inspection of epidemic prevention measures of catering units, and implement the main responsibility of operators, so as to
First, the basic situation of catering units in the whole region
By the end of April of 20xx, 13, there were 256 1 households in the whole region, including 1390 small catering units and11households with food business licenses. At present, there are 263 catering units selling take-away business.
Two. Measures taken after the outbreak of the epidemic
1, full coverage for investigation. 65438+128, according to the requirements of the district epidemic prevention headquarters, all catering service units in the district will be covered, and inspection requirements will be fully implemented for large and medium-sized restaurants, small restaurants, enterprise canteens, pension service centers and other units at all levels, and the Notice on Strengthening the Prevention and Control of Pneumonia Infection in novel coronavirus (No.4) will be publicized and distributed, and public gathering activities such as centralized banquets, dinners and social gatherings will be suspended.
2. Fully implement responsibilities. Supervise and urge all catering units to implement the main responsibility, and strictly implement the systems of food procurement and incoming inspection, claiming certificates and tickets, and recording accounts. According to the requirements of the district epidemic prevention headquarters, all small restaurants are not allowed to open before February 9. After that, it was gradually liberalized, and all catering service units implemented "non-contact meal delivery" and "non-contact point meal taking" on the premise of "four in place". 65438+1From October 28th, we will carry out circular epidemic prevention and control inspection in catering stores, focusing on supervising KFC, McDonald's, Pizza Hut, Starbucks and other units with large traffic and wide audience.
3. full-time supervision and inspection. All catering service units are required to take the overall situation into consideration, cooperate with the prevention and control of epidemic situation in the whole region, actively fulfill their social responsibilities, and do not purchase or slaughter live birds or purchase, process or sell wild animals. Arrange supervisors to be on duty 24 hours a day, and conduct regular night inspections to ensure that there are no omissions in the inspection of catering units that have opened. At present, restaurants in the area actively cooperate with the epidemic prevention and control work, and can fully implement the "four in place and two out of touch" in the epidemic prevention and control of catering services. Business catering units take the initiative to take measures such as prohibiting dining in the lobby, protecting employees, disinfecting the environment, and holding certificates.
Third, the effectiveness of prevention and control measures.
Since the start of epidemic prevention and control, a total of more than 2,307 law enforcement officers have been dispatched, including more than 600 night inspections, more than 500 inspections of catering units 1.500 copies of various documents 1.500, 6 corrections ordered and 3 interviews with merchants. All operating catering units have implemented the operation of "four in place, two without contact".
Summary of food and beverage epidemic prevention work 2 I. Operation situation
By the middle of 65438+February, the catering department had achieved a total sales income of X million yuan, including xx income of X million yuan; Compared with the same period of last year, it increased by X million yuan, achieving the goal of increasing business indicators by more than x%.
Complete the reception tasks of group companies and other conference teams, and the major complaint rate is 0.
Second, the management situation
1. Establish a hotel management company according to the modern enterprise management system.
In xx year, under the guidance of the reform idea of "overall planning, step-by-step implementation and bold practice", the catering department established X Hotel Management Co., Ltd. according to the hotel situation and local conditions and the framework of modern enterprise system. The establishment of the company has laid a solid foundation for the sustainable development of the whole library and the deepening and standardization of hotel socialization reform. The company has set up a board of directors and a board of supervisors, and implemented the general manager responsibility system under the leadership of the board of directors. Specifically, the following work has been completed:
(1), set up xx hotel management co., ltd.
(2) Completed various procedures related to the company's application for registration, and registered in the administrative department for industry and commerce, and obtained a formal business license.
(3) Complete the reception tasks of group companies and other conference teams, and the major complaint rate is 0.
(4) Establish the operating organization of the company and complete the staffing of the company. Established the catering business project department, finance department and comprehensive department.
(5) Make the salary plan of hotel management company, and pass the examination of X. The new incentive system and policy are more market-oriented. Employees' income is linked to their work performance, labor contribution and business skills. In the new salary scheme, employees should not only care about their own business income, but also care about and master their own monthly costs and profits, so that every employee can form the habit of accounting and know fairly well. Pay attention to key positions and types of work, so that the performance and labor of employees in each position are consistent with their income. Through the performance reform, the wage gap between new and old employees, key positions and ordinary positions has been widened, and the initiative, enthusiasm and creativity of employees have been mobilized to the maximum extent.
Summary of food and beverage epidemic prevention work 3 Our catering service company actively responded to the call of the party and the state, implemented the requirements of the XXX middle school epidemic prevention and control work plan, acted quickly according to the school epidemic prevention and control decision-making, started the emergency plan, set up the COVID-19 prevention and control working group, and all the managers and employees in the canteen took action to do a good job in epidemic prevention.
Before the start of school, it is necessary to conduct a comprehensive survey of all canteen employees, establish a health account, and accurately grasp that each employee must punch in 14 days continuously to ensure good health.
1, health management. School canteens should establish and implement employee health management system. Before rework, the food safety administrators and employees in the canteen should be organized for health examination, and they can only take up their posts after obtaining health certificates, and health files should be established. At the same time, in the prominent position of the school canteen for unified publicity.
2. Personnel management. Strengthen the management and self-prevention awareness of employees. Timely release epidemic prevention and control information, self-protection measures, epidemic prevention and control related knowledge and post prevention and control related requirements through WeChat group and nailing work group, so that employees can master epidemic prevention and control knowledge and self-protection skills in time.
3. Temperature measurement management. Strictly implement the real-name morning check-up system and temperature measurement system. The staff in the canteen take a temperature test every morning and afternoon (before each meal) and establish a file. For those whose body temperature exceeds 37.3℃ or have symptoms such as fatigue and cough, as well as diseases that hinder food safety, they should be urged to go to the hospital in time, and they can not be re-employed until the cause is found out and the disease is cured.
4. Wear a mask. Students and faculty entering the canteen should wear masks and eat according to regulations. Requirements for work clothes and masks. Strengthen the management of secondary dressing change, and the work clothes of rice sellers should be changed every day, washed intensively and disinfected at high temperature. Employees must wear masks at all times during work. During the epidemic period, PE open transparent mask shall not be worn, and the mask shall not be reused and replaced regularly.
5. Fully enclosed kitchen management. The canteen kitchen is strictly closed (the access control system is perfect), and people who are not in the canteen are not allowed to enter the kitchen. When relevant personnel of canteen management department enter the kitchen due to work needs, they should check their body temperature, wear masks and work clothes, and make records.
6. Personal belongings management. Personal belongings are not allowed to be brought into the kitchen, and the mobile phone should be disinfected after entering the kitchen.
7. Ventilation management between functional rooms. The kitchen should be opened regularly to keep the air circulating.
8. Intelligent supervision. Give full play to the supervisory role of electronic monitoring and intelligent management system in the standardized operation of cooking managers to prevent and control epidemic situation, and urge rectification in time.
Summary of Food and Beverage Epidemic Prevention Work 4 At present, the prevention and control of pneumonia in novel coronavirus is at a critical stage. In order to ensure the health and safety of school students and their normal attendance, the school trade union strengthened the daily management of the staff canteen and made every effort to ensure the safety of staff dining during the epidemic.
According to the requirements of the conference on epidemic prevention and control of the Party branch of the school, the school will quickly formulate a management plan for epidemic prevention and control of the student canteen, set up a leading group for epidemic prevention and control of the school canteen, and strictly control the "six customs".
First, strengthen employee health management. Accurately check the health and travel situation of canteen workers and managers before returning to work, and strictly carry out morning check and temperature monitoring after returning to work.
Second, strengthen the source control of ingredients, strictly implement food incoming inspection, claim for certificates and tickets, account records, disinfection, sample retention, etc. The food supplier delivers according to the supply demand to ensure the quality of the delivered food.
Third, strengthen personal protection and disinfection. All canteen staff should wear disposable masks and gloves and change them in time. They should wash and disinfect their hands strictly before and after preparing food.
Fourth, strengthen canteen management. Clean and disinfect the canteen regularly every day. When eating, open the window to keep the air circulating, update the floor mat and add the sterilized floor mat. In order to prevent cross infection in centralized dining, bring your own tableware to eat.
Fifth, strengthen the risk of dining. In order to effectively cut off the transmission route of the virus, the canteen takes turns to eat and eat separately.
6. Strengthen service guarantee, reasonably match simple meals, purchase bottled noodles, salted eggs, ham sausage, biscuits, hand-torn bread and apples in advance, and provide fried rice with eggs, shredded pork noodles and other foods the next day to effectively ensure the healthy and nutritious diet of employees.
The canteen trade union will continue to do a good job in epidemic prevention and control in a practical, meticulous and proper way, and resolutely win the sniper battle for epidemic prevention and control.
Summary of Food and Beverage Epidemic Prevention Work 5 In order to conscientiously implement the deployment of epidemic prevention and control work by the Central Leading Group for Response to Epidemic Situation and the Provincial Leading Group for Epidemic Prevention and Control, better protect the health and life safety of teachers and students during school meals, and clarify the prevention and control requirements and division of responsibilities of all aspects of school canteens, According to the Guiding Opinions on Optimizing the Prevention and Control Measures of Catering Industry in XX City to Accelerate the Resumption of Work (XX Prevention and Control refers to the Municipal Supervision [2020]10) and the action proposal of "Public Chopsticks and Spoons at Civilized Dining Tables" in XX City, this prevention and control work plan is formulated in order to further implement the prevention and control measures of our school's canteens, prepare for the resumption of work in advance and standardize the canteen work during the epidemic prevention and control period:
First, establish an organization.
1. Establish a school prevention and control leading group with the principal as the first responsible person, strengthen the research and deployment of epidemic prevention and control and food safety, formulate emergency plans for epidemic prevention and control and food safety accidents, clarify the division of responsibilities, and implement post responsibilities.
2. List of members of the leading group
Team leader:
Deputy team leader:
Members:
(Person in charge: supervisor:)
Second, the start-up link
3. Establish a prevention and control team with the principal as the first responsible person, strengthen the research and deployment of epidemic prevention and control and food safety, formulate emergency plans for epidemic prevention and control and food safety accidents, clarify the division of responsibilities, and implement post responsibilities.
4, equipped with masks, gloves, hats, hand sanitizer, thermometer, disinfection equipment and other materials needed for epidemic prevention and control.
5. Investigate the travel situation of all employees before starting work, and fully grasp the travel location of employees, whether they have taken public transportation, whether they are in good health, whether they have had close contact with fever patients, whether they have been exposed to wild animals, and so on. Carry out epidemic prevention and control, food safety knowledge training and post operation training, and make training records.
6. Provide tableware, tableware cleaning and disinfection facilities and cleaning facilities matching with meals, and thoroughly clean and disinfect all tableware before construction. Equipped with adequate hand washing disinfection facilities, and posted signs of hand washing disinfection methods. The detergents and disinfectants used shall meet the relevant standards and requirements.
7. Thoroughly check the food raw materials and food additives in stock, and timely clean up the foods with abnormal sensory properties exceeding the shelf life. Thoroughly clean and disinfect food storage facilities, equipment and places.
8. Thoroughly standardize the cleaning and disinfection of food processing areas and catering places, including walls and floors, facilities and equipment, operation desks, door handles, faucets, air conditioners, ventilation equipment, air outlets, etc. Strengthen indoor ventilation. If possible, it is recommended to use mechanical ventilation, use ultraviolet lamps for disinfection in special rooms and special operation areas, and make disinfection records.
(Principal: XX, Supervisor: XX)
Third, the employment link.
9, the canteen staff daily itinerary, contact personnel, personal and family physical condition to conduct a comprehensive registration MoPai, do the epidemic every day in a timely manner, the base is clear. Strictly implement the isolation observation system, and personnel from areas with serious epidemic will not return to work for the time being.
10. Conduct daily pre-job health check-ups for canteen employees, and record the inspection results. Have fever (above 37.3℃), fatigue, cough, expectoration, chest tightness, diarrhea and other symptoms. , should immediately stop working and urge him to seek medical treatment in time, and should not take up his post before eliminating novel coronavirus infection.
1 1. Provide hand washing and disinfection facilities at the entrance of the staff passage and the canteen operation area. Practitioner Qin Ying should wash his hands and disinfect them as required in case of possible hand contamination.
12, employees should wear masks during work, and change masks in time according to regulations. When touching direct food, wear disposable gloves and change them in time. Work clothes should be cleaned and replaced every day.
13. Strengthen staff dining safety management and accommodation epidemic prevention and control, urge staff to pay special attention to personal hygiene and food safety, develop healthy living habits and improve self-protection ability.
(Person in charge: XX)
Fourth, the procurement process.
14. Select suppliers with legal qualifications to purchase raw materials, and ensure that the supplier's business license and food business license are legal and complete. Establish a fixed supply channel.
15, strictly implement the system of claiming certificates and tickets for food raw materials and checking incoming goods. Strictly do a good job in ticket inspection and accounting records such as qualification certificates and transaction vouchers of livestock and poultry meat and its products. Inspect the purchased pork and keep "two certificates and one report" (animal quarantine certificate, meat quality inspection certificate and African swine fever inspection report).
16. If ordering food from a collective dining distribution unit, you should choose a catering unit that has obtained a food business license, can undertake food safety responsibilities and has a good social reputation.
17, the school should strengthen the supervision of food raw material suppliers and collective dining distribution units.
18, it is forbidden to purchase food raw materials that do not meet food safety standards. It is strictly forbidden to purchase food raw materials of unknown origin. It is strictly prohibited to purchase, store, process, cook and sell wild animals and their meat and egg products.
(Person in charge: XX Supervisor: XX)
Verb (abbreviation for verb) transport connection
19, the delivery staff of the supplier and the delivery staff of the group dining distribution unit should measure their body temperature every time they enter the school.
20. The deliveryman of the supplier (deliveryman of the collective dining distribution unit), the school buyer and the receiver must wear masks and disposable gloves in the process of procurement, transportation and acceptance, and try to avoid close contact during handover.
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