Management leaders and colleagues: serve everyone wholeheartedly! First of all, I would like to thank the leaders of the Food and Drug Administration and the Education Bureau for providing us with such an opportunity to exchange experiences. We will make full use of this opportunity, learn from our brother schools with an open mind, constantly strengthen and improve the canteen work, and strive to raise the canteen work to a new level.
At present, there are about three classes in our school, and there is a canteen in our school. As we all know, "Food is the most important thing for the people". For students who leave home, "eating" is more important than "living". Vocational education center is a special school, and the consumption structure of students is very complicated, which brings many problems and difficulties to the management of our canteen, because the safety of students' healthy diet is related to students' health, the reputation of the school, the improvement of teaching quality, the development of the school and the stability of society. In order to solve these problems, the school leaders made bold innovations and wise decisions: take back the outsourcing right of the canteen and change it to "unified management of the school". So how to operate the new canteen, how to strengthen the management of the canteen and how to serve the education and teaching of the whole school? With these problems, we first went to Lulong Vocational Education Center with advanced canteen management and Luanxian No.1 Middle School for investigation and research. Through investigation and study, we found that brother schools have a lot of advanced experience in school canteen management, which is worth learning and learning from. Based on their own actual situation, after repeated discussions and studies, Qinglong Vocational Education Center issued a decision on the operation mode of school canteens, and determined that "we should adhere to the concept of caring for teachers and students, paying attention to details and serving and educating people; Aim at green, safe and high-quality products; The management orientation of the canteen is to make teachers and students eat well and make ends meet. There are 1 students, including many faculty members. Since boarding students started school for a semester, under the correct leadership of the school leaders, with the strong support of all the offices, with the cooperation and help of all the class teachers, with the understanding of the teachers and students of the whole school, and with the joint efforts of all the staff in the canteen, we have done everything with responsibility, rules to follow, evidence to check and supervision. We mainly handle the "eight customs"
First, establish and strengthen rules and regulations.
Sound rules and regulations are the basis of scientific management. In order to make the canteen reform in our school successful, the canteen work has been standardized, standardized and scientific from the beginning. Before the delivery of the new canteen, the school formulated a series of supporting systems to ensure the smooth operation of the reformed canteen. These systems mainly include,,,,, and so on. The formulation and implementation of these systems ensured the healthy and orderly operation of the new canteen in accordance with the prescribed actions from the beginning.
(Establishment of various organizations) On September 1 day, 20xx, after the canteen was officially put into operation and management, we strictly implemented the People's Republic of China (PRC) Food Hygiene Law, the School Hygiene Work Regulations and other laws and regulations. On this basis, referring to the provisions of relevant national documents, the canteen management and office formulated, refined and promulgated a series of related systems according to the actual situation of our school, further clarifying the post responsibilities and food hygiene operation procedures. The detailed regulations on environmental hygiene, food hygiene and personal hygiene make food hygiene management have rules to follow and effectively standardize our management behavior. A total of 25 rules and regulations have been formulated and bound.
We insist on holding a special meeting of canteen staff once a month to focus on the implementation of various rules and regulations and safety education.
In the first half of the year, the canteen staff were organized to study the Food Hygiene Law of People's Republic of China (PRC) twice, which improved the ideological understanding of each staff. Regularly train canteen staff on laws, regulations and work norms, so as to take laws and regulations as the criterion. We also attach great importance to the internal management of canteens, and strive to make the basic management work solid and comprehensive, so as to standardize everything.
In food hygiene, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention). Up to now, the management of canteen personnel has basically achieved a sound system. 2. Measures are in place and management is strict. Whoever has problems will be responsible. In order to prevent all kinds of management systems from becoming a mere formality, the system was implemented. On the one hand, on the basis of organizing all staff to learn various management systems, the canteen has carried out intensive skills training for all staff. This year, we have conducted two simulated fire drills, and also conducted several personal skills drills according to the requirements of different positions. On the other hand, in the process of implementing the management system, we strengthened the on-site supervision and on-site education of specific operators, and adopted a series of effective measures to improve the management system in view of the bad habits of operators in the whole catering industry.
Second, concentrate on keeping the canteen clean.
Because this is a major event related to the health of every teacher and student. First of all, every canteen staff is required to have a physical examination before taking up their posts every semester. Secondly, we should always carry out ideological education for the staff and implement the requirements stipulated in the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Secondly, we should do a good job in all aspects of food hygiene in our canteen and the "one wash, two flushes and three disinfections" of tableware. The workbench should be washed with it, the chopping board should be separated from meat, vegetarian food, raw food and cooked food, and the kitchen room should be cleaned every day. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time.
In short, all staff can clearly define their responsibilities, carry out their duties, obey the distribution, be on call, and do their jobs wholeheartedly, so as to ensure the normal, safe and healthy operation of the canteen.
Third, effective management personnel.
The school canteen now employs 40 service personnel, including 20 long-term workers and 20 work-study students. Canteen employees sign employment contracts with the school to clarify the rights, obligations and wages of both parties. When recruiting staff, the school pays attention to ideological and political quality, professional and technical ability and sense of responsibility, and has formed a cohesive and creative canteen catering staff. The chef responsibility system is implemented in the No.3 operation room, and there are three team leaders, who are regularly assessed by the canteen management room.
The canteen management office conducts pre-job training for all employees, learns relevant laws and regulations and various rules and regulations of school canteens, improves employees' legal awareness and food hygiene and safety awareness, and insists on holding canteen management meetings every week. The canteen trains employees for three hours every month. Conduct personal health examination for new employees. Those who fail the physical examination, those who fail to wear work clothes are not allowed to take up their posts, and establish personal files. Through pre-job training and intensive learning, we can improve the quality of employees, deepen service awareness, improve service level and quality, meet the needs of teachers and students, and provide strong logistical support for the development of the school. Since its opening, the canteen has conducted five trainings on food safety and operating procedures for all staff, requiring all staff to develop good hygiene habits, correct service attitude and improve service quality. In the past six months, all the teachers and students are basically satisfied with the service quality of the canteen staff, and the hygiene is basically qualified.
Fourth, control the food procurement wholeheartedly.
Strictly control the purchase channels in the procurement of ingredients, resolutely resist unqualified food in procurement, and do not purchase unqualified items. The school has set up a "food procurement supervision group" headed by the vice president in charge of education, with teachers' representatives and students' representatives as members. It regularly participates in canteen procurement throughout the whole process to ensure the quality of food procurement and keep all unsafe factors out of the campus.
The canteen arranges daily recipes according to the market price of ingredients and students' tastes, and the recipes strive to highlight the principle of matching meat and vegetables and balanced nutrition. In the process of purchasing ingredients, the canteen implements bidding and fixed-point procurement, conducts market research on the prices of purchased ingredients regularly, shops around, puts an end to artificial transactions, strives to buy quality and cheap ingredients, resolutely refuses to purchase unqualified products, and ensures that teachers and students can eat safe and hygienic meals. After the canteen buyer buys back the ingredients, he should check the quality and quantity of the purchased ingredients with the canteen keeper, and count them into the material purchase ledger after confirmation, and attach the relevant purchase bills. Strengthen the system of claiming certificates and tickets. We strictly require certificates and tickets, a copy of the supplier's ID card, detailed home address and contact information at all food purchasing points.
Fifth, truly control the quality of good food.
As we all know, it is difficult for people to adjust their ideas, especially students nowadays, who have good family conditions and are very picky about their diet. In order to avoid the contradiction between supply and demand of single food, we try to increase the variety of colors. The menu requires that the collocation of three meals a day should meet the nutritional requirements, and pay attention to the diversity of dishes, which is different every day.
Constantly changing patterns to improve the quality of students' meals. First, acquire necessary equipment to reduce the loss of diners by improving colors, such as increasing the variety or output of jiaozi, pies, Melaleuca cakes, wonton and fried dumpling to meet the needs of students. Second, choose the sandwich insulation equipment that meets the hygienic standard as the appliance for supplying and selling meals, and try to ensure that students can eat steaming meals.
Since its official operation, the canteen has successively purchased equipment such as a dough mixer, a rice steamer, an electric baking pan, a dumpling machine, a meat cutter, a wonton machine and a dishwasher. , the amount exceeds 6,543,800 yuan+200,000 yuan. According to the dining hall of our school, the current use area is 1.320 square meters, and there are 1.30 dining tables (each with 7 people). After the renovation, the indoor ventilation and lighting performance of the canteen is good.
The canteen is equipped with all kinds of utensils for cooking tableware, and strictly separates the rough processing area from the finishing area and disinfection area, and is equipped with supporting facilities such as food warehouse, pastry room, cold meat room and kitchen staff lounge. While strengthening the inspection and supervision of canteen staff, cultivating their good hygiene awareness and habits and cooking quality, they often listen to the opinions of teachers and students, hold a canteen work meeting once a month, modify and determine the menu every month (4 weeks), and strive to achieve rich and diverse recipes every week and continuously improve the quality of meals. Always urge the canteen staff to cook well and improve the skills and skills of the cooks. Make every day's meals strive to be "delicious", so that teachers and students can eat nutritious and feel at ease.
Sixth, carefully control the operation process.
Procurement, storage, processing and sales are the main processes of canteen management, and management must be strengthened. First of all, the canteen should pay attention to the "three customs": the first customs is to check the new edible materials, and the chef is responsible for checking the new edible materials every day and taking measures to check the incoming goods (production date, certificate, quality inspection report, packaging, deterioration, germination, freshness, etc.). ) and smell (smell, etc. ); When students return to school on a "monthly holiday", all the remaining ingredients before the holiday should be replaced; The canteen purchase must be registered and accepted, and the purchase registration must be carried out. Established a shopping claim card and reporting materials. In the second stage, the processing workers should operate in strict accordance with the operating rules. Vegetables should be soaked in clear water for more than half an hour every day to remove residual pesticides or vegetable worms. Oil shall not be reused during processing. Irrelevant personnel in the processing and storage places are not allowed to enter or leave, and food samples should be kept. The third level, the food is divided into meals, and the food is divided into meals. Strictly follow the requirements of food hygiene and safety to achieve "three defenses"
1. Prevent food from becoming sour, rotting, deteriorating and polluting. Once found, it will be severely punished immediately. Second, to prevent others from poisoning, in the management of food hygiene, canteen managers effectively supervise all links, prohibit non-operating personnel from entering the canteen, and refuse the occurrence of poisoning incidents in time and space. Three diseases and one prevention, tableware should be operated by special personnel for each meal, disinfected with drugs and cleaned well to prevent cross-contamination. Do a good job of killing flies, mosquitoes, cockroaches and rats regularly, cut off the source of infection and ensure the health of teachers and students.
In addition, the canteen requires all staff to establish a high sense of saving, and each meal should be processed in moderation and not wasted. Food is processed according to the principle that eating less is better than eating more, and it is not done enough.
Secondly, there should be a special person in charge of each operation room, and the freezer should be cleaned, thawed and deodorized regularly, and stored separately from raw and cooked food. Strictly implement the food sample retention system, and the sample retention time shall not be less than 48 hours.
Seventh, solid cost control.
The standard of food expenses is approved by the school, and the standard of three meals is approved according to the prices of vegetables, grain and oil in different seasons. The principle is not to exceed the cost of purchasing ingredients, the principle is to give consideration to nutrition and the principle is to save. Breakfast is mainly eggs, soybean milk, cakes, millet porridge, steamed bread, flower rolls, steamed bread and so on. Lunch is two or six stir-fried dishes, one stew or three stir-fried dishes, all of which are meat dishes, and the staple food is rice; Dinner is wonton, jiaozi, noodles, steamed buns, steamed bread, porridge and so on. According to food standards, add a stir-fry in the morning and evening.
Eighth, really put the teacher to accompany the meal.
In order to implement the spirit of the document on canteen safety issued by higher authorities, strengthen food hygiene and safety in schools, and ensure the safety of students' dining, the school established the "School Catering Leading Group" and formulated relevant regulations.
Leaders on duty and related teachers are required to have meals in the school cafeteria on time in the morning, noon and evening. Attendants should enter the canteen 30 minutes before each meal, check the food hygiene first, then taste a certain amount of food in various cooked foods, and take the food out of the canteen without missing it. /kloc-after 0/0 minutes to check the meal, the catering staff should fill in the registration form carefully and sign the name and time.
If you feel unwell, immediately notify the canteen management room and report to the principal, and forbid others to eat. The personnel on duty should collect opinions and suggestions on the food work in the school canteen in time and report to the school in time so as to improve it in time.
Over the past six months, the canteen of our school has been inspected and randomly sampled by the county health food and drug supervision bureau for many times, and the hygiene qualified rate has reached 100%. Our school canteen has been well received by superior leaders, especially Yu Chunhai, secretary of the county party Committee, Bao Chengchao, director of the county party Committee, and Ji and Zhang, county leaders.
Half a year's work practice makes us realize that canteen management is the concrete embodiment of the educational thought of "working hard, caring for others and serving sincerely". In the future work, we still have to strictly implement the management responsibility system, requiring everyone to do their own work, be responsible for their own work, and be responsible for their posts, so that everyone can take care of everything. We should continue to adhere to the guiding ideology of "capital preservation, education, safety first and health first", make the canteen work closely focus on and serve the school teaching, strive to improve the service quality and level of the canteen, ensure the health of teachers and students, satisfy students and reassure parents in the school teaching work.