Work plan of school canteen 1 In order to conscientiously implement the Food Hygiene Law of People's Republic of China (PRC) and further strengthen the hygiene management of school canteen, according to the Food Hygiene Law and the Regulations on School Hygiene Work, and in combination with the actual situation of our school canteen, the work plan of canteen is formulated as follows:
First, the guiding ideology:
The guiding ideology is to implement the Regulations on School Health Work of the Education Bureau and the system of school canteen management and health work, strengthen the management of school canteens, eliminate hidden dangers in school canteens, and ensure the physical and mental health of teachers and students.
Second, the work objectives:
1. Strengthen the sanitary management of school canteens, improve the sanitary facilities and management system of canteens, and prevent food poisoning accidents.
2. Strengthen the management of ideological style of school canteen staff, ensure that canteen staff have good working attitude and quality, observe discipline, obey arrangements, and strive to serve school teaching and teachers' and students' lives.
3. Improve students' quality of life, so that students and teachers can eat well under limited conditions.
Third, the main measures:
1, put the safety and health management of canteens 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, and strictly operate procedures to prevent 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 canteen management, at the same time strengthen the canteen staff business training, improve the business level and quality. Actively participate in political study and constantly improve the consciousness of serving teachers and students.
3. Strengthen the procurement management of canteen items. Select a point of purchase and check the price and quality of products one by one. Control the quality of food.
4. Strengthen canteen management. The purchase of food and articles should be operated by Director Hu, and the purchased food and materials should be checked and accepted together with Director Hu. At the end of the month, do all kinds of inventory counting and related matters.
6. Reduce costs and try not to waste food. Supervise blanking every day. The procurement of all kinds of materials, grain and vegetables should ensure quality, timely supply, less procurement, and cost-effective. The purchase of kitchen materials (tableware, cookers) and other materials must be approved by Director Hu before purchasing. The use of large sums of money must be approved by the principal.
7, do a good job in school canteen hygiene, tableware should be disinfected every day, raw and cooked separately, to prevent the occurrence of infectious diseases. Food should be washed clean, and rice should not be raw. Now try to eat and cook.
8. Food should be kept clean, and fly prevention measures should be increased in summer.
9. All kinds of food to be cooked, including pasta, oil and salt, spices, vegetables and meat, must be cost-effective, so as to ensure the normal operation of the canteen economy.
10, personal attention: canteen staff should wear work clothes during working hours, smoking is strictly prohibited during working hours, and they should take a bath regularly. Don't leave too long nails when you have a haircut. The sanitary areas distributed to individuals should be cleaned in time to ensure the cleanliness of drinking utensils, floors and warehouses. Keep the canteen clean, hygienic and orderly.
The second part of the school canteen work plan is to conscientiously implement the Food Hygiene Law of People's Republic of China (PRC) and further strengthen the hygiene management of the school canteen. According to the Food Hygiene Law and the school hygiene work, combined with the actual situation of our school canteen, the canteen work plan is formulated as follows:
I. Guiding ideology
For the purpose of serving teachers and students, we will further strengthen the construction of the canteen team, improve the service quality and management level, and strive to make the canteen a bright window for school work, so as to reassure teachers, parents and students.
Second, organize and lead.
Food hygiene and safety in schools is an important basic work. The school has formulated an implementation plan for food hygiene and safety work, defined the responsibilities of specialized agencies and personnel, and effectively strengthened the management of food hygiene and safety work in schools; A school food hygiene and safety leading group headed by the top leader was established:
Team leader:
Deputy team leader:
Members:
The leading group has an office in the comprehensive office, with Wang xx as the office director. The leading group is fully responsible for the food hygiene and safety work of the school, organizes and coordinates the work of various departments, and forms an effective food hygiene and safety network throughout the school.
Third, work ideas
(1) Safety and health
1. Purchase food through formal channels, obtain legal and valid vouchers from distributors, and do a good job in food hygiene warehousing inspection and sample retention. Vegetables should be thoroughly washed and properly stir-fried. Vegetables should be stored raw and cooked separately, and all kinds of utensils should be put in different categories for use.
2. Do a good job of disinfection. Tableware should be disinfected one meal at a time. Tableware is disinfected with disinfection cabinets and disinfection tablets, and cooked food room is disinfected with ultraviolet lamp. Disinfection should be carried out by special personnel, and disinfection records should be kept.
3, canteen staff must hold a valid health certificate mount guard, all should wear work clothes during work, maintain good personal hygiene, health does not meet the requirements shall not mount guard, environmental health components, must ensure that the cleaning once a week.
4. The canteen uses electricity and gas, requiring employees to standardize operations and always pay attention to safety.
5, strengthen health management, solve the health corner, create posts and fixed position, do the ground without cigarette butts and sundry, trash can clean up every meal in time.
6, anti-mosquito, anti-ant, anti-mouse and other health facilities must be complete, and put into normal use.
7, strengthen the ground clean, stove can not have dirt, garbage and other unsanitary conditions.
8, finished products and semi-finished products, raw and cooked, meat and vegetables, to be uniform.
9. Refine the epidemic prevention facilities, and make a key inventory of epidemic prevention, procurement, license collection, refrigerator and disinfection, and make records.
10, it is forbidden to process food outside the regulations, and it is forbidden to mix the processing table with the workbench. Irrelevant personnel are strictly prohibited from entering or leaving food business and sales places.
1 1. The dining area and surrounding environment must be clean, comfortable, elegant and green.
12, the canteen manager and team leader meet regularly every Wednesday to study and discuss the work focus of this canteen and make a work plan. Organize canteen staff to carry out food hygiene knowledge and technical training every Friday. Constantly improve the professional and technical level of employees, and improve the rules and regulations of the canteen and improvement measures.
(2) Service requirements
1, each staff member strictly implements the post responsibility system, and it is their duty to provide quality service on duty.
2. We should continue to further strengthen the management of canteen work and improve the professional level and service quality of canteen staff.
3. The canteen staff should take an active part in learning, have a sense of serving teachers and students in their hearts, and treat each teacher and student politely with a smile.
4. Give full play to the functions of the Student Union, hold regular meetings, and listen to and feedback the information between teachers and students in time.
5. 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.
6. On the premise of making a good canteen. All canteen staff should actively participate in learning, constantly improve their awareness of serving teachers and students, and be polite and enthusiastic.
7, correctly handle the working relationship between employees, support each other, live in harmony and work together.
8. Obey the leadership, observe discipline, go to work on time, don't be late, don't leave early, and ask for leave in advance.
9. During work, stick to your post, do your job well according to the division of labor, do not do private work during the on-the-job period, do not go out without permission.
In the new year, all the staff in the canteen should accept new challenges with a new attitude. In order to ensure the all-round development of canteen work, we are confident to abide by all the rules and regulations of the school. Through the above measures, the school food hygiene and safety work as the top priority of canteen work, implement the work and make unremitting efforts. For the healthy, happy and lively growth of children, establish a good overall image of the school and make due efforts for the development and growth of the school.
The third chapter of the school canteen work plan after the transition period, through my efforts, my task attitude and pessimism are manifested in daily life. After this period of training, I have the ability to deal with all kinds of affairs. After finishing the tasks assigned to me every day, I will also take the initiative to help others set the table and other tasks. Respond to customers' requirements sensitively and chat with customers; Occasionally scolded by colleagues or able to "criticize" colleagues and share the happiness of labor alone.
In addition, I also summed up some of my experience as a waiter:
1. You can't have any verbal conflict with your superiors. There is really a big difference between society and school. At school, we never dare to publish my opinion, and we always pick out teachers' mistakes. However, in society, although superiors often make mistakes, we can't directly pick out his mistakes in front of everyone as in school, but tell him at the right time, otherwise we will be confused and even biased by superiors.
2. You must know something about the workflow of the hotel where you work. If you don't understand the workflow, it will cause great difficulties to your work. For example, if guests need to drink, you must know how to make the wine in the bar, and so on.
3. Every hotel pays attention to different corporate culture. Since we want to work here, we should understand these cultures, which will not only help our work greatly, but also broaden our horizons, which we can hardly get from books.
4. I have mastered some knowledge of hotel industry, expanded my personal knowledge and strengthened my ability to deal with interpersonal communication in hotels. The biggest understanding for me is in the interaction with people.
5. Don't directly offend the conflict caused by the mistakes of the superior employees in the task.
6. Fully expressing my sense of humor in my work and life will make my partner bear you naturally.
7. Understand the importance of punctuality. Work and school are two completely different concepts. Being late for school is often because you are afraid of being scolded by the teacher, but when you go to work, it is more because of your inner responsibility. This responsibility is that I learn to overcome my inertia and work on time. This is also a spur to my future study and life. I always keep my responsibilities in mind and try to strengthen my concept of time.
This time I really realized the importance of cooperation. Although I work in a hotel, there is a division of labor from ordering to making, delivery to checkout. Only in this way can the work efficiency of the whole store be greatly improved. Although I have seen many examples of teamwork in books before, this time I deeply realized that "everyone gathers firewood and the flame is high" and "unity is strength". In the future study and work, I will definitely keep this in mind, integrate into the collective, and join hands with everyone to move towards glory. Third, this part-time experience has made my mind more mature. In the restaurant, I face all kinds of guests every day and repeat the monotonous work. I'm still a little uncomfortable, because I'm not wet behind the ears, but persistence is victory. After all, working from home is a completely different concept. We need to learn patience, endurance and persistence.
I really don't know. It turns out that being a waiter is really tiring. Besides, no one will treat you equally in society. As for the new veteran, the veteran will think you are in the way, the supervisor will think you are ignorant and troublesome, and it is even more lonely to work there alone. So social practice is really necessary. Only through social practice can we gain experience that books can't get. In this society, experience is indispensable.
I really found that these three months have greatly improved me, which I couldn't learn at school. Tired and happy.
The fourth part of the school canteen work plan is to ensure that teachers and students in our school can have a rest assured meal in the canteen and provide a better dining environment for teachers and students. Consolidate the efficiency of the canteen and carry out all the work in an orderly manner. Take the enrollment work as the main line. Improving the influence of the school's logistics kitchen in an all-round way is inspiring for the school's work spirit of "re-development and re-creation" and the theme of "realizing the school's re-development", which greatly stimulates the development consciousness of my kitchen staff and enhances their confidence and determination to "do their jobs well and serve teachers and students comprehensively". This work plan is specially formulated.
Work idea
1, enhance the sense of thrift. "Unsafe operation and waste are extremely irresponsible"; Diligence and thrift are the fine traditional virtues of the Chinese nation, and guide employees to consciously develop this good behavior habit.
2. Strengthen employees' sense of collective honor, develop team spirit, and let everyone have the feeling of "winning glory for our school". Regularly train employees in professional ethics and skills every half month. Through the training, examination, retraining and re-examination of some unqualified employees, we will give full play to their talents and skills in their respective posts, constantly optimize the canteen team and improve the overall quality of the canteen team.
employee training
1. This semester, we plan to train canteen staff on hygiene and service knowledge. Due to the different levels of cultural knowledge and operational skills of kitchen staff, the content of kitchen training is also different.
1, speak and accept the law
Teach them all kinds of skills mainly through oral language.
2. Discussion method
Discuss around a problem, put forward your own views and suggestions, and make a summary.
3. Demonstration method
Oral English teaching alone can't achieve the goal, but explain the operation essentials step by step through demonstration operation.
4. Practical guidance methods
Summarize the whole operation process, find problems and propose improvement methods.
Second, hold a canteen work meeting to organize employees to study China's food hygiene law; And the "Regulations on Hygiene in School Canteen". Improve their legal awareness and service awareness, and correct their work attitude. Sign the responsibility book of food hygiene and safety objectives with all employees.
Insist on checking the food hygiene in the canteen every day, and correct or deal with the problems immediately when found. Hold a meeting of canteen staff once a week to sum up experience, learn from each other's strengths, always emphasize safety issues, and effectively protect the food safety of teachers and students.
Make a weekly work plan, check attendance every month, and arrange overtime personnel reasonably according to the number of teachers and students dining. Improve students' awareness of saving. Organize the team leader to study weekly nutrition recipes.
1, 10 launched the "food hygiene and safety month" activity, and formulated the activity plan and content, that is, the implementation plan. The activity will be arranged from1October 10 to1month 10. During the activity, please ask the school leaders to supervise, inspect and guide regularly. During the "Safety Month" activities, collect and sort out all kinds of information, write a summary report of the activities, sum up experience, find out the shortcomings, and make a rectification plan. Make every effort to do a good job of dining and reasonably match nutritious meals, so that every student can put more energy into his study.
Do a good job in the implementation of civility and politeness
We advocate civilized dining and polite service, and ask the class teacher to do a good job in educating students about civilized dining. Moreover, every day when students eat, life teachers and kitchen chefs should visit the restaurant and book tables to help solve the specific problems of students' dining.
Strictly control quality
1, "three noes" food. Inspection found that some suppliers' raw materials have expired and there is no inspection certificate; There is no factory name and address, no factory date, no shelf life, and non-staple food that is not allowed to enter the canteen.
Cultivate employees' sense of ownership and improve the overall quality of the canteen;
1, improve the owner's consciousness and strengthen the understanding of the importance of democratic management of employees, let employees participate in democratic management, give play to their wisdom and creativity, listen to their opinions extensively when making major decisions, let employees open their hearts, brainstorm and help managers make decisions. Once the decision is finalized, managers should organize employees to implement the plan, so that employees can play their enthusiasm, wisdom and creativity as masters, greatly enhancing the vitality and vitality of the canteen.
2. Be good at arousing employees' sense of participation, caring about the pain of each employee, carrying out some meaningful recreational activities and public welfare activities, caring about their happiness, sadness, joy and warmth in life, respecting them in personality, and even calling them affectionately, so that employees can feel that they are part of the "school", let them find the feeling of "home" from the school, and at the same time create opportunities for them to reflect their self-worth, so that employees can feel the warmth of the big family.
This semester, on the second day after President Lei held a staff training meeting, our catering department tried every means to better serve every student and ensure their health. Promote the healthy growth of students, further improve their living standards, and eat delicious, delicious and nutritious three-point meals. Since the beginning of school, the teachers in the catering department have changed to buffets from seven to four.
These are my work plans and ideas for this semester. Please give us more comments and suggestions.
thank you
Work plan of school canteen Part V: Guiding ideology:
In order to conscientiously implement the Food Hygiene Law of People's Republic of China (PRC) and further strengthen the management of school canteens, according to the spirit of the Food Hygiene Law, the Regulations on School Hygiene Work, and the Management and Hygiene Work System of School Canteen, combined with the actual situation of our school canteen, all teachers and students have a clean and comfortable working environment to ensure the smooth progress of dining tasks, strengthen the management of our school canteen, reduce the burden on students' parents and eliminate the school canteen. 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 a good service attitude and work quality, observe discipline, obey arrangements, strive to serve school teaching and teachers' and students' lives, and strive to achieve a canteen satisfaction rate of over 95%.
Third, the main measures
1. Strengthen the responsibility system of school canteen managers (Vice President Wang Limin), put the safety and health management of canteens in the first place, and improve the canteen management and safety and health work system. Canteen managers must pay special attention to quality control, prohibit the purchase and use of rotten, harmful and toxic food, strictly implement the system of asking for certificates, and do not buy without a license. Strict operating procedures to prevent 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. The school controls the use of contract workers, appropriately uses hourly workers, and signs contracts. At the same time, strengthen the professional training and political study of canteen staff to improve their professional level and service quality.
3. Strengthen the procurement management of canteen items. The unified procurement system of county bureaus shall be implemented for bulk commodities, contracts shall be signed, and public bidding shall be conducted for fixed-point procurement. For other small commodities, it is necessary to establish a purchasing team of more than three people, select points to purchase, and check and record the price and quality of products one by one. Implement the food sample retention system, make sample retention records, and ensure food quality. Strictly plug the loopholes in violation of discipline.
4. Strengthen the management of canteen charges. Strictly implement the charging system, standardize the charging behavior, reasonably charge students' meals, issue bills in time and pay them into the financial special account.
5. Strengthen the financial process management of canteen. The procurement of a large number of foods and articles should be operated by the procurement team, and the procedures for acceptance, requisition, certification and approval of purchased foods and materials must be complete and transparent.
6. Strengthen the accounting management of the canteen. Eliminate non-canteen expenses. Daily accounting, weekly balance and monthly settlement ensure that students' meals are earmarked and balanced.
7. Strengthen the business training of financial personnel in the canteen. Accounting personnel in school canteens shall obtain original vouchers, fill in accounting vouchers, register various account books and prepare financial statements according to law. Custodian shall check and accept all kinds of materials, keep them properly, and shall not leave the warehouse, and register the detailed account of materials.
8. Strengthen the supervision and management of canteen work. Establish a supervision team composed of middle-level cadres such as teachers' representatives and trade union leaders to supervise the cost accounting of students' meals and the quality and price of meals, and audit the canteen accounts.
9. Implement the publicity system, reporting system and democratic financial management system for students' food accounts. Before 10 every month, publicize the food revenue and expenditure of last month to the teachers and students of the whole school, and send the account books, documents, publicity forms and financial statements to the financial center for review. At the end of the semester, organize democratic financial management, settle students' food expenses, and publicize them to teachers, students and the society. If there is any balance, it will be returned to the students immediately.
10. Strengthen the inspection and supervision of canteen work. Canteen management should be included in the daily inspection, supervision, evaluation and assessment of the school. The school will organize regular and irregular inspections and spot checks, and strictly implement the accountability system for problems found in inspections and spot checks.
Four. Activity arrangement:
September:
(1), hold the meeting of school logistics and class teacher, and arrange the work of school canteen.
(2) Strengthen the management of canteen employment, standardize and approve school canteen employment.
(3), organize the implementation of unified bulk food procurement, sign a contract, designated procurement bidding.
(4) Organize schools to collect fees uniformly, and issue receipts in time and pay them into special financial accounts.
5], the organization of the school canteen safety and canteen hygiene inspection.
[6] The school organizes and urges the canteen staff to have a physical examination.
October:
(1), check the school canteen charges.
(2) The school should check the financial revenue and expenditure and publicity in February.
1 1 month:
(1), cooperate with the county education bureau and the food and drug administration to conduct safety and hygiene inspection of the school canteen.
(2) the school should check the financial revenue and expenditure and publicity in March.
(3) Organize students, parents and teachers to evaluate the satisfaction of school canteens.
December:
(1), the school organizes the administration, the trade union and the teachers' congress to conduct routine inspections on the safety and health of the canteen. (2) Check the financial revenue and expenditure and publicity of the school in April.
January:
(1), the school organizes the administration, the trade union and the teachers' congress to conduct routine inspections on canteen safety and hygiene.
(2) The school should check the financial revenue and expenditure and publicity in May.
(3) The school organizes business training for canteen staff.
(4) The school conducts democratic financial management in the canteen.
(5), check the school this semester financial revenue and expenditure and food expenses settlement publicity.