1, issued the school canteen management measures.

2. Strengthen the assessment of canteen staff, further clarify the job responsibilities, improve the assessment rules, highlight the rewards and punishments, and establish a positive model.

3. Vegetable purchasing adopts the way of combining many people, and there are special people who are responsible for buying vegetables, paying, inspecting, weighing and accounting, and urging each other. The general affairs department implements comprehensive supervision and is responsible for the unified examination and approval of the principal.

4. Establish a school dietary management committee, discuss students' dietary recipes regularly, and announce them to parents one week in advance. Ensure that teachers and students have meals, ensure the variety of dishes, and strive for the quality and nutrition of dishes.

5, cost accounting, actively play the role of the food management committee, irregular survey canteen management and teachers and students dining, found that the problem is solved in time. At the end of each month, the cost of the canteen will be announced to the faculty.

(B) improve the overall quality

1. Organize canteen staff to learn the Food Hygiene Training Textbook and other materials, and organize out-of-town training appropriately, and organize canteen staff learning meetings regularly to improve their hygiene awareness.

2. It is necessary to refine the division of labor, further clarify job responsibilities, link the completion of job tasks with assessment, and improve the post awareness and service awareness of canteen staff.

3. Improve teachers' service awareness, further standardize the management of students' lunch, educate students to cherish and save food, and let students eat well and have a full stomach.

(3) Innovative workflow

1, further standardize the workflow of canteen staff, and operate strictly according to the requirements, such as washing vegetables, cutting vegetables, cooking, dividing vegetables, dividing rice, etc.

2. Summarize the gains and losses on the basis of the teacher's trial of vegetables last semester. This semester, Aunt Shi, an employee, is fully responsible for weighing dishes.

3, careful management of procurement, fixed-point procurement, to ensure the quality of purchased goods.

Attach great importance to health and safety work.

1. Purchase food through normal channels, obtain the legal certificate of the contract booth, and do a good job in rapid inspection and sample retention of pesticide residues. Wash vegetables cleanly, cook properly, store vegetables raw and cooked separately, and put and use all kinds of utensils separately.

2, meticulously do a good job of disinfection, tableware daily disinfection, disinfection work has someone who's in charge, and make disinfection records.

3. The fly prevention facilities have screens. The screen window should be closed, and the workshop should be closed when working.

4, canteen staff must hold a health certificate and health knowledge training certificate, all should wear work clothes during the work, maintain good personal hygiene, health does not meet the requirements shall not mount guard, environmental sanitation contract by blocks, ensure cleaning once a week.

5. The stoves in the canteen and other places all use electricity and diesel. Workers are required to operate in a standardized manner and always pay attention to the safety of electricity and fuel.

6, strengthen the management of canteen property, valuables stored in the warehouse, goods in and out of the warehouse must be registered.

The annual work plan for canteen management Part II: Guiding ideology:

Implement the spirit of the document "Opinions on Strengthening the Management of School Canteen" issued by the Education Bureau of xx District, as well as the system of school canteen management and health work, strengthen the management of school canteen, eliminate the hidden dangers of school canteen safety, ensure the physical and mental health of teachers and students, and stop the disciplinary behavior of encroaching on students' meal fees.

Second, the 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 financial management of school canteens, ensure that revenues and expenditures are legal and compliant, control tight expenditures, prohibit non-food expenditures from being included in student meals, and prohibit the occupation of student meals.

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, ensure that canteen staff have good service attitude and quality of work, observe discipline, obey arrangements, and strive to serve school teaching and teachers' and students' lives.

Third, the main measures:

1. Strengthen the principal responsibility system of school canteens, put safety and health management 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 management of canteen employment, standardize employment behavior. Schools use contract workers to sign good contracts, and at the same time strengthen the business training and political study of canteen staff to improve their business level and service quality. Strict implementation of the food hygiene law, staff must hold health certificates to prevent health accidents.

3, do a good job of food storage, food storage by the specialist is responsible for, it is forbidden to non-staff contact with food. Do a good job in the hygiene of school canteens, disinfect tableware according to the conditions of school canteens, and separate raw and cooked food to prevent infectious diseases.

4. Strive to improve food quality. Vegetables should be cleaned, and rice should not be eaten raw. Try to eat and cook now. All kinds of food should be kept clean, and fly prevention measures should be increased in summer.

5, 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. The procurement of all kinds of materials, food and vegetables should ensure the quality, timely supply, less procurement and cost-effective, so as to ensure the normal operation of canteen economy.

6, correctly handle the working relationship between employees, support each other, live in harmony and work together. Staff should consciously do their jobs, work hard, and constantly improve the quality of food to ensure that there are no mistakes, no safety and no accidents. Change working methods and improve service awareness.

7. Staff should pay attention to: wear work clothes during working hours, the canteen does not receive visitors, smoking is strictly prohibited during working hours and other things unrelated to work. Take a bath and get a haircut regularly, and don't leave your nails too long. For the inside and outside of the canteen, it should be cleaned in time to ensure the cleanliness of drinking tableware, ground and warehouse; Keep the canteen clean, hygienic and orderly.

8, strengthen the canteen goods procurement management. Unified procurement system for bulk goods, signing contracts, bidding for fixed-point procurement, and checking and recording the price and quality of products one by one. Implement the food sample retention system, make sample retention records, and ensure food quality.

9, strengthen the supervision and management of canteen work. Set up a food management Committee to supervise the quality and price of students' food and audit the canteen accounts.

The annual work plan for canteen management Part III: Guiding ideology:

This semester, kindergarten logistics work will focus on the practical innovation of kindergarten center work, constantly improve the level of logistics work, and improve the ideological and professional quality of logistics personnel. According to the actual situation of kindergartens, we should do a good job in the construction of garden capacity, increase revenue and reduce expenditure, strengthen the management of property and canteens, and make all work go to a new level. At the same time, we should constantly enhance our sense of service, so that the kindergarten logistics work can truly serve children, parents, teachers and society.

Second, the focus of work:

1, strictly grasp the kindergarten safety work, make all the teaching staff have a high sense of responsibility, and strive to put an end to all unsafe factors.

2. Pay special attention to the entrance and exit registration of all personnel by the doorman to prevent any suspicious personnel from entering the kindergarten.

3. Strengthen the management of office supplies, daily necessities and finance, and charge in strict accordance with the charging standards set by superiors. Reasonable use of kindergarten funds, all expenses should be carefully calculated and saved.

4, strengthen the construction of logistics team, standardize the system of all kinds of goods in and out of the warehouse, to ensure that all the work in place.

5. Assist kindergarten leaders to do a good job in kindergarten enrollment.

Third, specific measures:

1. Strengthen the security work, and carry out the responsibility to people for all kinds of facilities, equipment, outdoor, venues, large toys and greening in the park. Establish and improve various safety systems and set up a safety inspection leading group. Set up a kindergarten safety inspection leading group with the director as the group leader, the director in charge as the deputy group leader, the monitor, members of the health care group, the doorman and the health care doctor as members, to be responsible for the safety inspection of the whole park and re-sign the safety responsibility letter, so that everyone in the park has a sense of mission and responsibility to do a good job in safety, eliminate all hidden dangers and ensure the safety of teachers and students in our park.

2. All staff members and parents of young children will enter and leave with their cards. If they forget to bring their cards, the doorman will supervise and fill in the complete entry and exit registration form. All outsiders must be received by internal staff before they can enter the kindergarten.

3, strengthen the management of logistics personnel, improve the system of the canteen in and out of the warehouse, kindergarten daily necessities and educational and teaching supplies to implement hierarchical management, standardize management, and put an end to waste. Each department fully embodies the characteristics of pioneering, service, arduousness and comprehensiveness. Do a good job in all preparations for the start of this semester, and make a good purchase plan for all kinds of office supplies, daily necessities and food in advance. Take practical measures to carry out all kinds of complicated and trivial work in an orderly manner according to certain procedures to improve work efficiency.

4. Improve the food procurement and import and export system, strictly control food procurement, form an acceptance list system, insist on purchasing fresh food, ensure food quality and safety, and strive to make things cheap and good, and put an end to any waste. In order to ensure food hygiene and safety, sign contracts with relevant suppliers.

5. Assist the leaders of the park to do a good job in enrollment, be willing to make suggestions for kindergarten enrollment, and warmly receive parents who come to the park for consultation.

The annual work plan for canteen management Part IV: Guiding ideology

Taking the creation of X-class kindergarten as the spiritual motivation and serving teachers and students as the purpose, we will further strengthen the construction of logistics team, improve the service quality, management level and overall taste, and strive to make the canteen a beautiful window in kindergarten work, so as to reassure teachers, parents and children!

Second, the working ideas

(1) Improve various systems.

1, strengthen attendance management, call the roll again, and put an end to being late and leaving early.

2. Vegetables are purchased by multi-person combination. People are responsible for buying food, paying, inspecting goods, weighing, keeping accounts and urging each other. The general affairs department implements comprehensive supervision and unified examination and approval by the director.

3. Teachers and students should ensure the diversity of dishes and strive for the quality and nutrition of dishes.

4, cost accounting, actively play the role of the food management committee, irregular survey canteen management and teachers and students dining, found that the problem is solved in time.

(2) Improve the overall quality of workers.

1, organize employees to learn "Food Hygiene Training Textbook" and other materials, organize employees to go out to participate in learning, and improve employees' health awareness.

2. Refine the division of labor, further clarify job responsibilities, complete job tasks and conduct assessment, and improve employees' post awareness and service awareness.

3, the creation of competition mechanism, in the same position, the competition between different positions, so that employees can enhance their sense of ownership in the competition and improve their technical proficiency.

(3) Innovative workflow

On the basis of one-stop work of washing vegetables, cutting vegetables and cooking, some improvements were made appropriately.

Attach great importance to health and safety work.

1. Purchase food through normal channels, obtain the legal certificate of the contract booth, and do a good job in rapid inspection and sample retention of pesticide residues. Wash vegetables cleanly, cook well, store vegetables raw and cooked separately, and put all kinds of utensils in different categories.

2, carefully do a good job of disinfection, tableware do "one disinfection a day", small tableware with steam disinfection, big tableware with shikang disinfectant disinfection, cooked food room with ultraviolet lamp disinfection, disinfection work has someone who's in charge, and make disinfection records.

3. Anti-fly facilities include screen windows and fly-killing lamps. The screen window should be closed, and the fly-killing lamp should be operated by designated personnel.

4, canteen staff must hold a health certificate and health knowledge training certificate, all should wear work clothes during work, maintain good personal hygiene, health does not meet the requirements shall not be mount guard, environmental sanitation bid contract, guarantee cleaning once a week.

5. The cooking stoves in the canteen use electricity and diesel oil, so employees are required to operate in a standardized manner and always pay attention to the safety of electricity and fuel.

6, strengthen the management of canteen property, valuables stored in the warehouse, goods in and out of the warehouse must be registered.

Three, canteen work calendar weekly content

1, division of labor, and clarification of relevant systems and responsibilities.

2. The discussion draft of the assessment system was released at the meeting of members of the catering management committee, and employees' opinions were solicited to conduct spot checks on environmental sanitation.

3, worker health knowledge learning health disinfection spot check

4. Follow-up investigation of canteen safety inspection workflow.

5, tableware storage spot check

6. Finalize the evaluation system

7, the worker's personal hygiene (including wearing work clothes, etc. ) check the environmental sanitation spot check.

8. Investigation on the dining situation of teachers and students

9, fly prevention facilities inspection

10, worker health knowledge learning

1 1, sanitary disinfection spot check

12, environmental health spot check

13, Investigation on Tableware Storage of Catering Management Committee Meeting

14, health disinfection spot check

15, a comprehensive survey of health work

16, work exchange, summary and review, canteen property cleaning and warehousing appraisal and commendation.

In order to further strengthen the sanitary management of kindergarten canteens and ensure the quality of children's meals, combined with the actual situation of our canteen, the annual work plan of autumn canteen in 20XX is formulated:

1, we should continue to further strengthen the management of canteen work, strengthen technical training, and improve the professional level and service quality of canteen staff.

2, on the premise of doing a good job in the canteen, all canteen staff should actively participate in political study, constantly improve their own quality, be polite, civilized service, enthusiasm and initiative.

3. The canteen staff should wear work clothes and hats during working hours, and do not receive visitors in the canteen. Smoking and other things unrelated to work are strictly prohibited during working hours. Do not leave long nails, ensure the cleanliness of drinking utensils, floors and warehouses, and always keep the canteen clean, hygienic and orderly.

4, strictly enforce the food hygiene law, staff must hold a health certificate, to prevent health accidents.

5, do a good job of food procurement, transportation, storage, health, who found that there is deterioration and corruption of food, resolutely not pre-procurement, in case of food poisoning.

6, do a good job in kindergarten canteen hygiene, tableware should be disinfected every day, raw and cooked separately, to prevent infectious diseases.

7. Vegetables and fruits should be washed, and rice should not be eaten raw, so that you can eat and cook now.

8. Food should be kept clean, and fly prevention measures should be increased in summer to prevent food poisoning among children in the whole park.

9, all kinds of materials, food, vegetables procurement to ensure quality, supply must be timely, less procurement.

10, we should consciously do our job, work hard, and constantly improve the quality of food to ensure that there are no mistakes and accidents.