Time flies, another year is almost over. Is the school canteen manager ready for this year's annual summary and new year's plan? A year is a ladder, and we need to sum up ourselves comprehensively. How can I write an excellent summary of the year-end personal work of the school canteen administrator? The following is the year-end summary report of school canteen administrators in 2022, which I carefully compiled for you. I hope it will be helpful to your study.

2022 year-end summary report of school canteen manager 1 A busy semester has passed. As the most important thing in logistics, the canteen is naturally indispensable. As a canteen, you can't do without diet, which is an indispensable part of everyone. If you leave your food behind, it is impossible to survive, so it is also very important to be a unit canteen. Because * * * should pay more attention to the diet of employees, in order to ensure the physical and mental health of each teacher and student, the canteen work during this period is summarized as follows:

First, show certificates to eliminate hidden dangers

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, 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 * * * studied the Food Hygiene Law of People's Republic of China (PRC) with the staff to improve their ideological understanding. This semester, ten rules and regulations (such as the system of asking for certificates) were formulated and put on the wall, especially the flow chart of food poisoning report (on the wall) and the food poisoning prevention plan were improved, 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 food hygiene work, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention) and strictly control the "five customs" in procurement work, that is, strictly control the 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 put an end to all unsafe factors.

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 a good job in all kinds of accounts and related materials, so that the information is not lacking and the content is accurate 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, sales and tableware disinfection in the canteen, so as to achieve clear responsibilities, complete management system, 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.

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 repaired the roof of the canteen this summer, which improved the dining environment of teachers and students. It also vacated the original sports room and installed air conditioning as the teacher canteen, which improved the dining environment of teachers; Due to the shortage in Chai Yuan, this year 10, we invested 6.5438+0.2 million yuan to buy four liquefied gas stoves and three 50kg liquefied gas cylinders, which not only reduced the labor intensity of the canteen staff, but also saved the fuel cost of the canteen.

Five, the implementation of fixed-point procurement system, put an end to security risks.

The safety work of the canteen mainly lies in the procurement, processing and storage of food, the cleaning and disinfection of tableware and the canteen staff themselves. The school's understanding of centralized procurement of raw materials, institutional measures, standardized procedures, oil, spices and rice in canteens has been further improved. Usually, under the principle of quality first and price second, meat is provided by qualified personnel. And adhere to the licensing system, obtain the food hygiene inspection certificate, laboratory test sheet, business license and related certificates, and accept them by special personnel, and earnestly do a good job in the inspection and acceptance of incoming goods. Food processing, storage, tableware cleaning and disinfection should be carried out in the post, with division of labor to people, clear responsibilities, timely records, and irregular inspections by the person in charge and the director. At the same time, strengthen the ideological education of canteen staff, strengthen the study of political theory, establish the idea of serving education and teachers and students, care about the life of canteen staff and solve their difficulties, so that they can work wholeheartedly for the canteen without selfish distractions. The canteen staff and related management personnel shall have a health check-up every academic year, hold a safety meeting once a month, and have a health check-up once a day, and receive necessary knowledge training so as to make temporary checks at any time, maintain good personal hygiene, and wear uniform work clothes and work caps. Due to the great attention and unremitting efforts of school leaders at all levels, it has laid a good foundation for the hardware construction and software management of catering work in our school, enhanced the safety and health awareness and responsibility awareness of all faculty members, formed good and standardized hygiene habits, and made great progress and certain progress in the overall catering work in our school, ensuring the stability and development of the school. There has never been any safety accident in the canteen, and the canteen work has been well received by the superior leaders and the health department, maintaining the brand of "* * * demonstration unit" in the catering industry in xx city.

Problems in intransitive verbs

With the improvement of people's living standards, our only child has developed a bad habit of being spoiled, mainly in:

1, picky eaters, partial eclipse, leading to serious phenomenon of watering rice and vegetables;

2. Children's ability to live independently is poor, sometimes they don't have enough to eat and eat well, which causes parents' anxiety.

On the other hand, due to the lack of research on biological psychology, canteen staff often can't think what students think and treat each student correctly, which brings certain difficulties to canteen management. However, every job has its advantages and problems, but as long as we look at it in two, the difficulties will become handy. Therefore, I firmly believe that with the care and supervision of school leaders and the joint efforts of all canteen staff, our canteen will surely become more and more prosperous.

The year-end summary report of the school canteen administrator in 2022 Part 2 A busy semester has passed. As the top priority in logistics work, the canteen 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.

Year-end Summary Report of School Canteen Manager in 2022 How time flies! The new year is coming, which means that I have been taking over the work of school canteen manager in vocational school for one year. As a school collective canteen, the vocational school canteen undertakes the dining tasks of employees in xx company and other units, as well as the dining of employee training courses, small and medium-sized meetings of the company and company activities. Since I took over this job, I have been pursuing high-quality dining service with the care and support of the unit leaders and the efforts of all the staff in the school canteen. High-quality dining environment, the pursuit of making every employee eat comfortably; Rest assured to eat; The goal of eating enough has achieved remarkable results. A year has passed, a new beginning and new challenges are coming. In order to complete the task of staff dining in xx years more perfectly, I summed up my achievements and shortcomings in XX years.

Achievements of XX years' work:

(1) After the handover with the school canteen of the head office, the current school canteen of the vocational school was re-established, which solved the problems of unclear division of labor, chaotic personal work and decreased employee's dining satisfaction when the transferred employees just took over their new jobs.

(2) For the problems of insufficient dining service and dining dishes raised by employees, regular meetings will be held in the school canteen to announce the details of responsibilities to people.

(3) According to the instructions of the leaders, all employees are trained in food safety laws and regulations and industry standards.

(4) Pay close attention to the purchase channels of school canteens, and strictly require the purchased products to have the food hygiene license, inspection and quarantine certificate of relevant departments.

(5) Tableware used by employees should be disinfected and treated after meals; Food box; Cooking room; Designate a person to be responsible for the hygiene of the pastry room and clean the school canteen regularly. All employees will participate.

(6) Around the principle of "reducing cost and ensuring quality", save miscellaneous expenses on the premise that everyone is satisfied with eating delicious food. Lead all the staff in the school canteen to form a good habit of saving invitations and carry out water-saving and electricity-saving competitions.

(7) Successfully complete the reception tasks of the company, including: the staff representative meeting of the property branch; Workers' Congress of Jian 'an Branch; Singing red and praising the party's style singing competition; Harmony Cup Cooking Competition; Recent () training courses for large and small employees.

(8) During the period when there is no holiday in the catering training class with heavy tasks, arouse the working enthusiasm of all the staff in the school canteen, complete the reception task and win the recognition of the training staff.

(9) In order to ensure the variety of dishes in the school canteen after winter, organize employees to pickle all kinds of pickles and reserve them during the storage period of autumn vegetables: white radish, Chinese cabbage, potatoes and carrots.

(10) Develop a sense of ownership in the school canteen, so that employees can unite and help each other and help their colleagues on the premise of completing their personal work. The work efficiency is improved, and the working atmosphere of mutual understanding and assistance is enhanced.

Of course, there are still many shortcomings in my personal management, such as:

As for the question of outsiders entering the operation room, I have put up a "No Entry for Idle People" sign in the front and rear operation rooms, but it is still difficult to ban it.

Employees have been working without holidays for a long time, and their enthusiasm is not high in the task of receiving company training courses. At that time, the working time difference of employees was not adjusted in time.

One year's work is coming to an end in a hectic atmosphere, and my personal deficiencies in management need to be improved as soon as possible under the guidance of leaders. I will also actively learn the management knowledge of the catering industry, so that every employee in the school canteen can give full play to his personal skills, and the staff in the school canteen can realize the importance of loving their jobs, improving service level and improving food recognition faster and better.

Year-end summary report of school canteen administrator in 2022 4 In the work of school canteen, under the correct leadership and supervision of school leaders, I firmly established the purpose of "serving and educating people", standardized the safety and health work of canteen, 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.

I summarize my work in 20xx as follows:

First of all, we must establish a sense of service between teachers and students. I abide by the school rules and discipline, unite with my colleagues, be pragmatic, optimistic and enterprising, always maintain a rigorous and serious work attitude and meticulous work style, and be diligent and hard-working. Work in the school, serve warmly, stick to your post, and work overtime to complete the tasks that need to be completed in time. 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. Secondly, we should do a good job in food hygiene and safety in the canteen. The health and safety of school canteens is a major event related to the life safety of teachers and students, which cannot be overemphasized.

First, 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. 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.

Second, strictly control production and 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 dishes are washed first and then soaked in cold water, what dishes are soaked in hot water, what dishes are soaked in salt water, and how long it takes, all need the masters 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.

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 of the canteen, and moldy food is resolutely not sold.

Fourth, strict tableware disinfection.

Cleaning and disinfection of tableware and containers for placing crops: firstly, clean the disinfected items with boiling water, then carry out chemical disinfection with detergents such as cleaning, then put them in a steamer for more than 30 minutes, and put large items in a pot for more than 30 minutes, which is physical disinfection. Backward disinfection rooms and cabinets will be cleaned and disinfected. In recent years, the superior departments have randomly checked 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.

As a canteen operator, he insists on regular physical examination and holds a health certificate. 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.

In short, I have made my own efforts for the healthy and rapid development of our school in the school canteen, which has been recognized by all the teachers and students, trusted by parents and affirmed by leaders at all levels. I will continue to innovate in my future work, accept more supervision and guidance from school leaders, better serve teachers and students, and make the school canteen work to a new level.

The fifth chapter of the year-end summary report of the school canteen administrator in 2022 flies, which is the end of recent years. In a blink of an eye, I took over the canteen for another year.

Looking back on every day in the past, as a canteen manager, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses, we can do our work better in the future, which is summarized as follows:

First, as a canteen, it is naturally inseparable from diet. The canteen is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As canteen managers, we should pay more attention to diet and ensure the physical and mental health of every student.

Second, as a collective canteen, food hygiene and safety is a major event related to the health of every student.

First of all, we require every canteen staff to have a physical examination before taking up their posts, and those who fail the physical examination are not allowed to take up their posts. The canteen is the place where students eat, and it is also the most sensitive place to diseases. As the staff of the canteen, I have the responsibility and obligation to do a good job in the hygiene of the canteen, so that all the staff feel comfortable and eat with confidence. Conduct 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 the food hygiene in the canteen and the "one wash, two flushes and three disinfections" of tableware. The workbench should be cleaned while using, 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, thus ensuring the normal operation of the staff.

Second, every day when I have free time, I will go to the kitchen to patrol and get in touch with the canteen staff to learn more about the needs or shortcomings of canteen work and control them in time if there are any problems. For example, the sanitation situation: due to the large number of diners, the number of people in the canteen was uncertain some time ago, which led to physical and mental fatigue, and sometimes the cleaning was not timely and thorough, and the items were not neatly placed. In order to adjust the mentality of the staff in time and change the status quo, I personally suggest them to visit the kitchen, guide them or work with them. Make ceilings, walls, stoves, steamers, etc. Brand-new, the ground and warehouse are spotless. The kitchen has been obviously improved, and the good working environment makes all employees feel more comfortable and more motivated. Similarly, a good dining environment also brings pleasure to the diners.

Third, it is also important to control the purchase of food. /kloc-more than 0/00 people need to go out to buy all kinds of food, such as meat, vegetables, eggs, poultry, staple food and non-staple food. The buyer and I will go shopping together. It is strictly forbidden to purchase food without "quarantine certificate" and "food hygiene license", and all foods that have been stored for a long time and deteriorated are rejected, so as to prevent the occurrence of major food poisoning incidents and effectively protect the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the employees who ate in our canteen. In terms of food hygiene, vegetables and foods that cannot be stored for a long time should be purchased daily, and foods that can be stored for a long time should be purchased regularly.

Fourth, I received it in the last year and ate more than a dozen meals. The reception of the dinner party was completed in time, accurately and smoothly, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees.

Fifth, in the arrangement of recipes:

1 First of all, we should know the eating habits of most students and make daily recipes in a planned way. Because there are many people eating in the canteen, 100% can't satisfy everyone, but more than 80% of the staff can.

2. Students like vegetables. Under the premise of not increasing the cost, they can purchase more, and mix more expensive vegetables with ordinary dishes reasonably, so that they can eat the same dishes at most twice a month. Fresh vegetables can also be guaranteed once a week.

3. Make rational use of multiple uses of dishes, and don't waste any dishes. For example, when stewing radish, radish skin and radish gang can be made into kimchi, but cabbage gang doesn't like it, but students who make kimchi like it; In addition to cold salad, kimchi can also be returned to the pot, which is also a very good seasoning; Celery leaves can be fried with cold carrots; The staff's dishes are enriched, and at the same time, the expenses are reduced.

4. In terms of cost saving: the canteen has always insisted on separating fat meat from lean meat. Fat meat can be used for refining, cooking, or frying together in dishes. This not only saves cooking oil, but also makes employees feel no greasy fat.

Sixth, in dining, we should not stop at the general level that students can only eat enough, but work hard on service attitude and food quality in strict accordance with the requirements of leaders. At present, the student canteen serves three meals a day. In addition to rice and steamed bread, steamed buns, cakes and rolls are added to each meal, and fried dough sticks and soybean milk are added to breakfast. Prepare side dishes, soup and porridge for employees every day, and eat jiaozi once a month on average. Recipes and recipes are published every day for everyone's supervision.

Seventh, in the procurement and management of dishes:

1, strictly control the purchase of the same amount of food, and try not to purchase dishes that are easy to mildew and produce toxins, such as green beans and mushrooms.

2. Store food scientifically and reasonably. It is forbidden to store toxic and harmful substances and personal belongings in food storage places.

Eighth, strengthen health management and enhance the sense of hardship.

Canteen hygiene is the source and birthplace of hidden dangers. In health management, adhere to the weekly work meeting, so as to keep the alarm ringing, enhance the sense of urgency of workers, and do their best to contain hidden dangers in the bud; We require every employee to:

(1) Pay attention to personal hygiene, frequently cut hair, nails, change clothes, take a bath, keep long hair and moustache, and wash your hands before eating.

(2) Inside and outside the dining room, the personnel, fixed points, fixed time and requirements shall be implemented. Must be cleaned every day, and the garbage and sundries generated every day should be cleaned at any time every day. Clean up on weekends.

(3) all kinds of tableware, cages, machinery, etc. It should be washed clean, so that wood can see its true colors and iron can see its light. After use, it should be placed neatly, and raw and cooked utensils should be strictly separated, and they should not be mixed.

(4) No smoking, talking with food, coughing, etc. It is allowed when eating. All staff in the canteen can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the canteen.

Nine is to standardize equipment management to ensure safety. The canteen is the focus of fire safety. So the canteen uses liquefied gas, oil fire and so on. Formulate relevant operating procedures and usage methods every day. Each equipment has a special person in charge, which can be maintained regularly to eliminate all hidden dangers. Future work plan:

First, we should further understand the importance and necessity of doing a good job in canteen service. It is necessary to deepen and improve ideological understanding, translate it into concrete actions, do everything possible to create good conditions, and further run canteens for the convenience of cadres and workers.

Second, we should constantly strengthen management and improve the service level of canteens.

The third is to be actively responsible and do a good job in food safety and hygiene. The management of canteens is complex, and the most fundamental job requirement is to be responsible for the life, health and safety of cadres and workers.

Therefore, we must conscientiously implement the "Food Hygiene Law", take strengthening food hygiene management and comprehensive service management according to law as the top priority, put it on the important management agenda, and ensure that the responsibility lies with people, pay close attention to implementation and achieve results. Under the direct care and guidance of the leaders and the diligent efforts of all the staff in the canteen, the quality, variety, sanitary conditions and normal use efficiency of the canteen have undergone fundamental changes.

Nevertheless, due to my limited level, there is still a lot of work to be done and there is still a certain gap. I am not proficient in canteen management, which also confirms my shortcomings in canteen management. I will strengthen the study of my own management and quality, plan my work plan and so on in the next work. At the same time, according to the hygiene requirements, our canteen should further improve the construction of software and hardware, control the purchase of food and the loss of articles, and ensure that employees can eat cheap and safe food. I deeply feel that canteen management is a long-term, meticulous and hard work. Only by doing a good job seriously and practically can the quality and quantity be guaranteed.

In short, the canteen work is gradually moving towards normalization, standardization and high quality, and the canteen staff are also making continuous efforts to gradually form a team that is dedicated, pragmatic and sincere, and contributes silently to the development of the project.