2022 canteen work summary report 1
How time flies! In a blink of an eye, I have been in charge of the canteen for three years. In _ _ _, under the correct leadership of President Qu, I successfully completed the task of the whole year. Mr. Qu often tells me that as a canteen manager, we should pay more attention to employees' three meals a day. In order to ensure the physical and mental health of every employee, the following is my summary of the canteen at the end of the year.
As a collective canteen, we strictly abide by and implement the Food Hygiene and Safety Law, and carry out pre-job physical examination for canteen staff according to the regulations, and refuse to work for those who fail the physical examination. Secondly, we carry out ideological education for employees from time to time and implement the requirements of the Food Hygiene Law. Through learning, we can improve the service quality and awareness of the staff at work, and do a good job of "one wash, two flushes and three disinfections" of food hygiene tableware in our canteen. The workbench should be cleaned when it is used. If you find any shortcomings in your work, you should immediately point them out, correct them and put them in place. Staff can conscientiously do their jobs, clarify their responsibilities, obey the distribution, and be on call to ensure the needs of employees to eat on time.
October is the season for autumn vegetables. In order to reduce the cost of the canteen, a large number of vegetables such as Chinese cabbage, potatoes and green onions are stored in winter. Bought cabbage and various pickles. It is also important to purchase goods in the canteen. More than 300 people need to go out often to buy all kinds of food for dinner. Such as meat, vegetables, eggs, poultry, staple food and so on. I will purchase by myself, strictly reject all foods without "quarantine certificate and food hygiene license", and reject all foods that have been stored for a long time and deteriorated, so as to prevent the occurrence of food poisoning and effectively protect the health of every employee.
Besides, I also strictly abide by financial discipline. Every time I purchase, I always pay the required receipts in time, so that the accounts are clear and well documented, so as to ensure that the funds are earmarked, not to spend money indiscriminately, and to achieve good quality and low price on the principle of saving.
Because of my limited level, I am not proficient in canteen management, and I have a lot of work to do, such as; There are only a few ways to eat dishes, and the staple food is single. On the basis of _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
In short, the canteen work is gradually moving towards normalization and normalization. The canteen staff are also stepping up their efforts, gradually forming a team that is dedicated to their posts, pragmatic and Qi Xin, and making silent contributions to the future development of wood industry.
Summary report on canteen work in 2022 II
A busy semester has passed, and the canteen, as the top priority in logistics work, is naturally indispensable. As a canteen, you can't do without diet, which is an indispensable part of everyone's life. As a canteen manager, we should pay more attention to the diet of employees and students and ensure the physical and mental health of every teacher and student. The canteen work in this period is summarized as follows:
First, show certificates to eliminate potential safety hazards.
As a collective canteen, strict implementation of food hygiene and safety is a major event related to the health of every teacher and student. First of all, every canteen staff should have a physical examination before going to work every year, and those who fail the physical examination are not allowed to go to work. Secondly, carry out ideological education for employees from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene and tableware "one wash, two flushes and three disinfections" in our canteen. 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, which ensures the normal operation of the canteen.
Second, strengthen software management.
At the beginning of the semester, the canteen manager and the employees studied the Food Hygiene Law of People's Republic of China (PRC) together to improve the ideological understanding of each employee. This semester, ten rules and regulations were formulated and put on the wall, especially the flow chart of food poisoning report (put on the wall) and the prevention plan of food poisoning, so as to ensure the safety norms of school canteens from the system. Regularly train canteen staff in laws, regulations and work norms, and run school collective canteens well based on laws and regulations. On this basis, food hygiene supervisors, warehouse keepers and full-time buyers are specially set up to strictly control all kinds of main ingredients and fundamentally eliminate food safety hazards.
The school attaches great importance to the internal management of the canteen and makes great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, and standardize everything at all times. In the food hygiene work, the emphasis is on "three defenses" (poisoning prevention, poisoning prevention and virus prevention), and the "five customs" are strictly controlled in the procurement work, that is, strict purchase channels, goods warehousing acceptance, standardized operating procedures, food hygiene and safety, and food storage and custody. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and record in detail. Ensure the quality of incoming goods and keep all unsafe factors out of the campus.
Strengthen training and inspection to cultivate good hygiene awareness and habits of cooks. At the same time, strengthen the improvement of cooking skills. Earnestly do all kinds of accounts and related materials, so that the materials and contents are detailed and reliable; In accordance with the "Food Hygiene Law" and the "Regulations on Group Dining", check one by one, and strive to be meticulous and foolproof.
Third, standardize operations and put them in place.
This semester, the school has formulated and improved various management systems such as post responsibility system for all kinds of personnel and code of conduct for service personnel, and put forward clear requirements for food hygiene, environmental hygiene, personal hygiene of cooks, raw material procurement, acceptance, storage, processing and tableware disinfection in the canteen, so as to achieve clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation. Adhere to the separation of raw and cooked, strict tableware disinfection and cleaning. Strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials; Resolutely reject raw materials that do not meet the requirements. Strict institutionalized health management, clear division of labor, clear responsibilities. In the daily management of employees, our system has added emotion, managed by our own actions and managed by guidance. Under constant instruction, employees can change from assigned work to self-assigned work. Fourth, increase hardware investment.
Due to the lack of financial resources, nearly 5,000 yuan was invested to install the electrical equipment of the rice steamer in September this year, which not only reduced the labor intensity of the canteen staff, but also saved the fuel expenditure of the canteen.
Improvement measures of verb (abbreviation of verb)
In the management of the canteen, we deeply feel that the current situation of the hardware facilities and equipment in the canteen has not met the development requirements. Therefore, the school should repair the roof of the canteen in the future and add some necessary hardware equipment (such as freezer, fresh-keeping cabinet, sample storage cabinet, range hood, student water heater, etc.). ) Improve the dining environment for teachers and students.
Summary report on canteen work in 2022 3
Establish the purpose of "serving and educating people" and standardize the safety and health management of school canteens. Goutang Primary School has 743 students in 16 classes, 45 in-service teachers and 2 kitchen employees. The number of people in school breakfast is about 130, and the number of people in school lunch is about 400. Under the correct leadership and supervision of the education and health authorities, the school firmly established the purpose of "serving and educating people", standardized the safety and health management of school canteens, guaranteed the living needs and physical health of teachers and students, and maintained the normal teaching order, which was well received by teachers, students and parents.
First, people-oriented, firmly establish the sense of service between teachers and students. At present, there are 1 full-time and part-time managers and 2 cooks in our canteen. The recruitment, selection, assessment, on-the-job training and skill competition of chefs are conducted in strict accordance with the procedures in a fair and open manner. In order to establish the consciousness of service and education, teachers and students will feel at home when they go to the canteen, and feel at ease, comfortable and assured.
Second, standardize the rules and regulations of safety and health management in school canteens, and formulate a scientific, operable and institutional management system. These systems can be roughly divided into three categories: employee responsibilities, food hygiene and safety management and property management. It is formulated by the national, city and county authorities and canteen management team according to the actual situation of our school, such as canteen safety and health system, staff health knowledge training system, canteen staff attendance system, fire safety system, post responsibility system for purchasing personnel, staff health inspection system, post responsibility system for tableware disinfection, etc. Canteen staff should not only be familiar with these systems, but also be bound by them.
Third, strengthen food hygiene and safety in canteens. The health and safety of school canteens is a major event related to the safety of teachers and students. No matter how important it is, we can't overemphasize it. In order to ensure foolproof, we have carried out all-round, whole-process and all-weather three-dimensional file management. At present, more than 10 schools have printed various forms in the canteen, and strictly controlled the "five inspections" in the process of ensuring health and safety. The first is to strictly control the purchase and purchase access. The purchase date, product trademark, production date, shelf life, health certificate, business license and product inspection report of raw materials should be carefully registered and accepted, and the steward should check. Those who do not meet the requirements are resolutely not allowed to enter the raw material warehouse; It is strictly forbidden to purchase raw materials, semi-finished products and finished products from units and individuals without health permits; It is strictly forbidden to purchase food and raw materials without manufacturers, production date and shelf life, and beyond the shelf life; The meat purchased in the canteen must have an animal quarantine certificate. File all suppliers, complete the licenses of the goods supplied, and conduct on-site inspection of the supplier's production base. The school also signed a letter of responsibility for food hygiene and safety with suppliers. Raw materials enter the partition wall of the warehouse and leave the ground. Separate finished products from semi-finished products, and separate raw and cooked products. Unshaped foods should be stored in clean containers and covered to prevent cross-infection. Secondly, strictly control the production operation. In the process of food processing, in strict accordance with the relevant regulations, the disinfection should be thoroughly cooked.
In the roughing room, choose vegetables and cut them on the chopping board. The operating room should be clean and sanitary, the canteen should be clean and bright, and all doors and windows should be equipped with salmonella and sand windows. Each team should fill in the canteen attendance and canteen operation log every day, and make a food quality checklist. Washing vegetables is learned. What vegetables should be washed before cutting, what vegetables should be cut before washing, what vegetables should not be soaked, what vegetables should be soaked before washing, what vegetables should be soaked in cold water, what vegetables should be soaked in hot water, what vegetables should be soaked in salt water and how long. We ask the master to operate strictly according to the rules. Vegetarian dishes are stored in separate cabinets, the chopping boards are separated, and the knives are processed.
Potatoes do not need to germinate, green beans should be boiled, soybean milk should be boiled, and cold dishes should be heated thoroughly to avoid poisoning incidents. In order to strengthen the responsibility, the school signed a responsibility letter for food hygiene and safety with the operating room teams in the canteen. Third, strictly control the sales of finished products. The cooked food for each meal is transferred from the cooking room to the pantry for isolated storage. Cooks must wash their hands, disinfect and wear masks before selling meals. Overnight food is put in the freezer in the canteen, and moldy food is not sold. Fourth, strict tableware disinfection. For the cleaning and disinfection of tableware and containers for placing crops, we generally adopt physical disinfection and chemical disinfection. First, clean the disinfected articles with boiling water, then chemically disinfect them with detergents such as Jiemiejing, and then steam them in a steamer for more than 30 minutes. Large items are cooked in a porridge pot for more than 30 minutes, which is not only physical disinfection. Reverse disinfection room, disinfection cabinet, cleaning. Disinfect three times a day in the morning, at noon and at night, fill in the disinfection record form in detail, and implement the disinfection work. In recent years, the Municipal Bureau of Health Supervision has made spot checks on the disinfection and sanitation of tableware in our canteen every time, and the qualified rate is 100%. Fifth, strictly control the personal hygiene of chefs. All canteen operators are required to have regular physical examinations and hold health certificates. Develop good personal habits, frequently cut hair, frequently cut nails, frequently wash clothes, and frequently change work clothes, so as to wash hands, disinfect, wear work clothes, wear work hats, and put on posts before going to work; Wear a mask when selling rice; Don't smoke at work. Solid canteen hygiene management has created a good environment for the healthy and rapid development of our school and brought solid logistics support, which has been recognized by teachers and students of the whole school, relied on by parents and affirmed by leaders at all levels. We will continue to innovate in the future work, better understand the supervision and guidance of higher authorities, better serve teachers and students, and make the health management of school canteens reach a new level.
Summary report on canteen work in 2022 4
In accordance with the requirements of the county health supervision bureau, the Education Bureau and the Education Office on school health work, we will conscientiously implement the Food Hygiene Law, further strictly standardize the school food hygiene management, maintain the normal education and teaching order and social stability of the school from the perspective of the health and safety of teachers and students, solve the worries of teachers, students and parents, and let students have a healthy body. Do the following work specifically.
First, establish the idea of serving teachers and students wholeheartedly, and improve the thinking of all staff who love their jobs, work hard and have love.
When you come to the canteen for one semester, you can strictly follow the working concept required by the plan and achieve the "four hearts" service, that is, the staff are attentive, the students are happy to eat, the teachers are at ease in their work and the parents are at ease. The canteen staff have formed a working attitude of enthusiasm, positivity, seriousness and solidity. They learn from each other in business and complement each other. Cooperate with each other in work, work hard, bear hardships first, and bear hardships later. Care for each other and help each other warmly in life. In terms of service enthusiasm, take care of all the students outside the school as their own children and establish a good image of the employees outside the school.
Two, pay attention to food, health, fire protection and personal safety, and strictly control the "five customs" of procurement.
In order to ensure the safety of students' lives, ensure the quality of food hygiene and put an end to all unsafe hidden dangers. In strict accordance with the food hygiene law, we conscientiously implemented the food hygiene and safety regulations, formulated a series of safety plans, and made clear the responsibility letter of food hygiene and safety with all employees, and established a food hygiene and fire safety leading group, which achieved "five customs" in our work, namely: strict purchase channels, goods warehousing acceptance, standardized operating procedures, food hygiene and safety, and food storage and custody. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and record in detail. For example, in food procurement, we often go to the market to investigate and check the booth of the delivery boss to understand the quality of the goods. The purchase system also implements a rotation system, so that everyone can participate and implement democratic management. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. Strictly check every working procedure, every place and every kind of tableware in the operation, and use it only after it is qualified. In terms of price, we often conduct price surveys in the market to avoid repeated random quotations from delivery bosses and save a lot of money for the school. In food storage, raw and cooked foods should be strictly separated and sealed with plastic wrap. Strictly grasp the weight, so that students can eat well and eat well, but not waste. The canteen also regularly carries out safety inspections to actively eliminate unsafe hidden dangers such as water, electricity and fire. Therefore, in the past semester, there was no hidden danger in the canteen work, and the social education and teaching order was stable.
Third, constantly improve the quality of diet, so that leaders, parents and teachers can rest assured.
In order to truly solve the worries of teachers, students and parents, and ensure that teachers and students eat with confidence, happiness and comfort, based on more than one year's practical experience and peacetime observation of students' preferences, the menu is innovated, the lunch is nutritionally matched, and a scientific dining menu is formulated, which is supervised by society and parents. Make great efforts in making food from the aspects of taste, color and shape. Through a semester's efforts, the canteen work really serves for educating people, and the logistics work serves for education and teaching, which reassures leaders, parents and teachers and satisfies students.
In short, the reason why the school canteen can achieve the above points is because all employees can regard the school as their home and the students as their own children. On the one hand, they all cherish this hard-won job. On the other hand, they all have love. However, we still have some room for improvement. For example, it is necessary to further study and improve students' dining recipes, do a good job of nutrition collocation from the perspective of students' physical development, and introduce new dishes. At the same time, we should constantly improve our working methods, pay more attention to students, pay attention to working methods and skills, and make students happy and satisfied. Go up a flight of stairs and let the canteen work.
Summary report on canteen work in 2022 5
This semester, my work is facing brand-new challenges. In the past period of time, thanks to the reuse of school leaders and the cultivation of the school, I have been the supervisor of the canteen since this semester, responsible for the development and implementation of the overall work of the canteen. This school year, the Food and Beverage Department of the General Affairs Department continued to adhere to the principle of "service, standardization, high efficiency and first-class" put forward by President Lei, clarified the working ideas, strengthened the implementation of the post responsibility system, strengthened infrastructure and strengthened posts.
Continue to follow the headmaster's advanced concept of running a school, guide the canteen staff to form a good habit of hard work and diligent thinking, adjust their mentality, accurately position themselves, firmly establish the service consciousness of "service, standardization, high efficiency and first-class", spare no effort to relieve the worries of teachers and students, complete food hygiene, food quality and food safety work with high standards, be responsible for the health of teachers and students, and serve the teaching management system and school development. Our school has been developing by leaps and bounds since its establishment, and the school canteen is responsible for bringing food security services to all teachers and students. It can be said that the logistics management of the canteen is a department most closely related to the daily life of teachers and students.
Through half a semester's work, under the guidance of the director, with the strong support and help of leaders, teachers and colleagues from all departments of the school, I worked closely with the director to implement all the work in the canteen, and together with all the staff in the canteen, I constantly improved myself, summed up experience and improved my own quality, so that the overall work of the canteen this semester has been substantially improved and pushed to a new level, which has brought better logistics service guarantee for the development of the school.
Since I took over the canteen work in _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ I used every opportunity to help them until the end of this semester.
In routine work, the eight-character policy of "service, standardization, high efficiency and first-class" is the guiding principle for school leaders to work in the General Affairs Department; My canteen organizes all staff to seriously study the principles and policies of the school, how to translate the advanced ideas of school leaders into practical work, so that our work can truly reach the school teaching management system, serve the teachers and students of the school, serve the society and play a good comprehensive benefit; Through the weekly meeting, the staff's ideological composition is: our work is to engage in education, which should not only reflect service, but also reflect education; We should not only work actively, but also work hard; Through the work of this half semester, the mental outlook and work style of the canteen staff have been clearly displayed, which has effectively promoted the overall work.
Starting from every week, insist on holding early meetings, timely solve and deal with the unqualified places of employees, sum up yesterday's comprehensive work, arrange the new work of the day, and assess and evaluate the daily work of employees, so as to make the work of employees clear in a short time; Make employees constantly improve and make progress in their work; Every Friday afternoon, the regular meeting summarizes the overall work of the canteen and arranges the work next week, summarizes the work of employees this week, and helps employees improve their work ideas, professional knowledge, skills and service attitude. The canteen has taken various measures in the implementation of the Code;
1, strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials; Resolutely reject raw materials that do not meet the requirements.
2, strict institutionalized health management, clear division of labor and clear responsibilities; In the case of fewer people, complete the daily health work with good quality and quantity.
This semester, we bring herbal tea to all teachers and students every week, and we have sugar water for dinner every Tuesday and Wednesday. The soup for each meal is made for teachers and students according to the climate and season, so that teachers and students can have stronger bodies and participate in teaching better.
4. In the daily management of employees, our system is managed by self-action and emotion, and managed by guidance. Under the constant teaching, employees can change from assigned work to self-assigned work;
5. At the beginning of the semester, due to the great changes in personnel, it was found that the quality of food declined, so all the staff in the canteen were adjusted immediately to reflect the effect of efficiency improvement more effectively. Although many employees left the canteen one after another at this time, our overall work was not affected, but all the employees, Qi Xin, worked together and made selfless contributions. Although the canteen work has been recognized by the school leaders and teachers and students, there is still a necessary distance from our goal of "creating a first-class canteen".
Under the guidance of the advanced ideas of school leaders and the leadership of the head of the General Affairs Department, all our staff must constantly improve themselves, constantly improve themselves, realize our goals as soon as possible, and contribute to the establishment of a first-class school for the school.
2022 canteen work summary report related articles:
★ 2022 Personal Chef's Annual Work Summary Short 10
★ 10 summary of catering enterprises' work in the first half of 2022
★ Top Ten Summaries of Chef Work in 2022
★ School canteen safety work summary 10
★ Five model essays on logistics work summary in 2022.
★ Five model essays on logistics work in 2022
★ Model essay on summary of school logistics work in 2022
★10 summary of school logistics in 2022
★ The latest 2022 catering year-end personal summary model essay.
★10 summary of logistics staff in the first half of 2022