Introduction: Canteen management is an important part of logistics management. Food is the most important thing for the people, and food safety is the first priority. We must do a good job in canteen management. The quality of canteen work is directly related to the food safety, nutritional status and health of employees.

How to strengthen the management of university canteens. 1. Establish and improve the management mechanism of university canteens.

The Ministry of Education pointed out in the Notice on Strengthening the Management of University Canteen? Although the socialization reform of logistics in colleges and universities has reformed the operating mechanism of student canteens, the rights and obligations of management and supervision undertaken by colleges and universities as Party A have not changed? . Therefore, it is necessary to establish a mechanism that is conducive to promoting the management of university canteens and ensuring the rapid development of canteens.

1, strengthen the management and supervision of college students' canteens.

The management mechanism of college students' canteen has been reformed, but as a school of Party A, its rights and obligations of management and supervision have not changed, and its legal responsibilities and risks have not changed. Therefore, we should establish a supervision and management team led by the principal and relevant institutions, such as the board of supervisors, the coordination Committee, the public health management supervision Committee and the food management Committee. These institutions should undertake the daily management and supervision functions of canteens. At the same time, it is necessary to establish and improve the necessary rules and regulations, strengthen the supervision and evaluation of the management of student canteens, and take the supervision and management of college student canteens as a regular work.

2. Establish a strict management access system for college students' canteens.

As a necessary place for students' life, student canteens must be strictly supervised and contracted. In particular, the public bidding system, especially foreign contracting, should comprehensively review the management level, technical level, financial ability, qualification and credibility of bidders, as well as the quality and health status of employees. It is necessary to really introduce those enterprises or individual operators who are strong, reputable and willing to contribute to the cause of education into colleges and universities, and resolutely let those who have become monks and become self-employed halfway. The school should also sign a legally binding contract with the winning bidder, clarify their respective responsibilities, rights and obligations, and clarify the quality requirements and punishment methods.

3. Establish and improve the management rules and regulations of college students' canteens, and operate legally according to regulations.

Therefore, colleges and universities should actively publicize the Food Hygiene Law, the Product Quality Law, the Food Hygiene Management Measures for Catering Industry, the Hygiene Management Regulations for School Dining Rooms and Group Dining, and establish and improve various management measures such as purchasing acceptance measures, staff daily work standards and food hygiene management measures to ensure the implementation of various rules and regulations.

Two, strengthen the supervision and management of food hygiene in university canteens

Strengthen food hygiene supervision, actively cooperate with health and epidemic prevention departments, establish and improve emergency plans for food poisoning, epidemics, diseases and other emergencies, and create a hygienic and safe environment for teachers and students in colleges and universities. At the same time, do a good job in food hygiene and safety, strictly control the procurement, acceptance, storage, processing and sales of raw materials, ensure food hygiene and safety, and prevent collective food poisoning incidents caused by various factors.

1, strengthen the management of canteen employees.

On the one hand, new employees and temporary employees need to obtain "health certificates" before they can take part in the work. On the other hand, when employees suffer from diseases that hinder food hygiene, they are not allowed to engage in direct contact with food, and employees are required to develop good personal hygiene habits. Third, organize cooks to learn the content and significance of the Food Hygiene Law, post it in the kitchen window, and distribute the pamphlet of the Food Hygiene Law to all classes (groups) for your reference. Fourth, regularly invite doctors from epidemic prevention stations to give health classes to cooking administrators, explain the prevention of enteritis, dysentery, hepatitis and food poisoning, and teach food hygiene knowledge, nutrition hygiene and food collocation methods. Fifth, strengthen the training of chefs, and regularly send comrades with certain cooking skills and promising prospects to study cooking in cooking school, thus enriching the team of chefs and improving the quality of meals in canteens.

2. Strengthen food hygiene management.

Supervise the canteen to establish effective health rules and regulations. In the process of food processing, health regulations should be implemented, so that vegetables and meat can be processed separately, and raw food and cooked food can be added separately to effectively control the occurrence of food-borne diseases. And the special person is responsible for the sample retention of the food supplied by the school canteen. After the sample retention, it must be kept in the fresh-keeping cabinet for 48 hours, so that the sample retention rate can reach 100%.

3. Strengthen the management of grain procurement.

Food (meat, poultry, fish, eggs, rice, noodles and non-staple food, etc.). Daily purchases shall conform to the relevant national hygiene standards and regulations, and it is forbidden to purchase foods that are toxic, harmful, rotten, rancid, moldy, mixed with foreign bodies or other sensory properties. Food should be sorted, put on shelves and stored off the ground. Food that has deteriorated or exceeded its shelf life should be disposed of immediately.

4. Strengthen the security of the canteen.

Strengthen the security work in canteens and other places prone to safety accidents, and strictly inquire about the food processing operations of non-related posts entering the canteen to prevent poisoning incidents and ensure the safety and hygiene of students' dining.

Third, establish a long-term mechanism for food price management in university canteens.

Student canteens are public welfare, and it is in line with market rules to give them a series of preferential policies to make their food prices lower than the market price to a certain extent. With the rapid increase of CPI in Shaanxi, the role of preferential policies is limited, and the financial resources of government and school subsidies are also limited. In the case of high price increase and long duration, it can only play a role in stabilizing food prices as much as possible. Therefore, it is necessary to establish a long-term mechanism to keep the price of meals in college canteens relatively stable.

Diversification of vegetable seeds, reducing food costs and creating a good and comfortable dining environment are the prerequisites for running a good student canteen and improving food quality. The core of doing a good basic meal is to do a good job in cauldron dishes, and low vegetable prices are the top priority of cauldron dishes. Therefore, the student canteen must be based on public meals, starting from the actual economic situation of diners, so that most students who eat, especially those with financial difficulties, can afford, eat well and eat well, which is the basic principle of running a good university canteen.

1, fully implement the bidding and centralized fixed-point procurement system.

Strictly control procurement and keep abreast of market conditions. Canteen managers should follow up the procurement, understand the market situation and do a good job in procurement supervision. Shop around when purchasing, try to purchase vegetables with good quality, low price, good quality and good variety, and actively improve meals. In the procurement of bulk materials in canteens, such as rice, noodles, oil, spices, meat, poultry, eggs and fuel, the system of bidding, centralized and fixed-point procurement is fully implemented, catering materials are purchased from legal business units, the whole procurement process is closely monitored, all kinds of bad behaviors are resolutely put an end to, strict supervision measures are formulated, and problems are quickly dealt with when found.

2. Establish a raw material reserve system for university canteens.

Make full use of market price changes, reserve some rice, flour, oil, meat and eggs, and strengthen the management of reserve raw materials to prevent rot, mildew and deterioration. At the same time, establish long-term purchase contracts with bulk raw material suppliers to transfer the risk of price increase caused by some price changes.

3, the establishment of canteen food price adjustment record system.

In order to keep the price of meals in college canteens relatively stable and safeguard the legitimate rights and interests of teachers and students, the logistics management department of colleges and universities should strengthen the monitoring of the price of raw materials in the market, formulate a feasible filing system for the price adjustment of meals in college canteens, and take it as a necessary condition for the external bidding of college canteens. When the price of raw materials rises too fast to a certain extent, canteen operators can apply to the logistics management department of colleges and universities for price adjustment. However, the variety and range of each price adjustment must be limited to a certain proportion. When the market price of raw materials drops, the school canteen must reduce the price according to the regulations. At the same time, the price adjustment varieties and reasons will be posted in a prominent position in the business premises.

Fourth, the comprehensive evaluation of university canteens should be carried out without elimination.

According to the relevant regulations on the management of university canteens, the annual assessment index of university canteens should be formulated first. Every semester, the assessment team composed of university leaders, logistics management departments and student representatives will not assess the operation of all canteens in the school, and the canteen operators with the lowest scores for two consecutive years will be disqualified from voting for the right to operate the university canteens in the next year. So as to arouse the enthusiasm of canteen operators and improve their management and service quality.

The reform and development of university canteens is not a one-off event, but a process of continuous exploration and innovation in combination with the specific characteristics of various regions and universities. In this process, improve the operation mechanism, mobilize the enthusiasm of employees and improve the quality of service. Only when the operation mechanism is perfect can the enthusiasm of employees be continuously improved and the service quality be better and better; Similarly, mobilizing the enthusiasm of employees through various channels and cultivating their dedication to their jobs will inevitably improve the quality of service, promote them to give full play to their potential and creativity, and help canteen managers to better explore and improve the operating mechanism.