School 2019 Canteen Logistics Management Work Plan Template

Article 1

Our school has always attached great importance to the management of school canteen hygiene and breakfast quality. It has established a school health work management. The principal personally serves as the team leader, and the members are composed of school administration and logistics personnel. of relevant personnel. At the same time, we have also formulated a detailed school health management system and regularly conduct in-depth inspections and implementation in the canteen. We also applied for the "Food Hygiene License" and conducted the annual review on time. In the specific canteen management, we have taken the following measures:

1. In terms of raw material quality and rough processing

1. The raw materials are supplied by dedicated personnel to designated long-term Click Purchase.

2. There is a dedicated raw material inspector to check and accept, and unqualified raw materials such as rotten and spoiled materials will not be allowed to enter the school cafeteria.

3. There are special containers for holding raw materials, and the raw materials must not be contaminated.

4. There is a dedicated site for raw material processing.

5. Clean raw materials to separate meat and vegetables.

2. Do the following in food storage

1. Store food in categories and arrange them neatly.

2. There are food shelves and containers, and they should be stored away from the wall and off the floor.

3. The warehouse should be dry, ventilated, and equipped with moisture-proof and mildew-proof facilities.

3. Food preparation and meal rooms should be followed

1. Good ventilation and light transmission, and convenient and reasonable water supply and drainage.

2. The ground is made of non-toxic, corrosion-resistant and corrosion-resistant materials, and there is no accumulation of water.

3. White tile dado is pasted.

4. The ceiling is smooth and clean, with no mildew spots or spider webs.

5. The stove and dining table are pasted with white ceramic tiles and kept free of stains.

6. Equipped with sanitary facilities that can prevent flies, insects and dust.

7. There is a vegetable soaking pool in Gao. When buying vegetables, you are required to soak them for 20 minutes first.

IV. Do the following for tableware

1. Have a dedicated person responsible for washing and disinfecting tableware.

2. There is a tableware washing tank, a rinsing tank and a disinfecting tank.

3. Cleaning measures have been taken for disinfected tableware.

5. Canteen health personnel must comply

1. Canteen employees have undergone health examinations and obtained health certificates

2. All employees in the canteen are required to wear work clothes when going to work Clothes, hats, and hair must not be exposed

3. Pay attention to hygiene, do not have long nails, or wear rings

4. Do not spit or litter.

< p> Six. Implement environmental sanitation

1. Cover and lock the indoor pool

2. Keep the sanitation clean, with no dead corners or dust accumulation

3. There are high trash cans and they are covered so that they can be removed in time

4. The sewer ditches should be kept clear

Part 2

In order to ensure that teachers in our school Students can feel safe eating in the cafeteria, providing teachers and students with a better dining environment. Consolidate the efficiency of canteen work and carry out various tasks in an orderly manner. Comprehensively enhance the influence of the school cafeteria, greatly stimulate the development awareness of our school cafeteria employees, and strengthen the employees' confidence and determination to "do their jobs well and serve teachers and students in an all-round way." This work plan is specially formulated.

1. Work ideas

1. Enhance the awareness of diligence and thrift. Unsafe operations and waste are huge irresponsibility; diligence, frugality and frugality are the fine traditional virtues of the Chinese nation, and employees should be guided to consciously develop this good behavior habit.

2. Strengthen employees’ collective sense of honor and promote team spirit. Everyone has the feeling of “the school is proud of me”. Conduct regular professional ethics and professional skills training for employees every half month. Through training and assessment, some unqualified employees are trained and assessed so that they can use their talents and skills to their respective positions, so that the canteen team can be continuously optimized, thereby improving the overall quality of the canteen team.

2. Staff training

This school year plans to train canteen staff on hygiene and service knowledge. Since the cultural knowledge and operating skills of canteen staff vary, the content of canteen training is also different.

1. Teach them various skills mainly through oral language.

2. Start a discussion around an issue, put forward your own opinions and suggestions, and summarize.

3. Explain the operation essentials step by step through demonstration operations.

4. Summarize the entire operation process, identify problems, and propose improvement methods.

3. Convene a plenary working meeting in the canteen

Organize employees to study my country's "Food Hygiene Law"; and "School Canteen Health Work Regulations", and various health and safety rules and regulations in the canteen. Improve their legal awareness and service awareness, and correct their work attitude. Identify food hygiene and safety target responsibility statements with employees.

1. Insist on checking the food hygiene in the canteen every day, and correct or deal with any problems if they are found.

Canteen staff meetings are held every week to summarize experiences, learn from each other's strengths, emphasize safety issues at all times, and effectively ensure the food safety of teachers and students.

2. Develop weekly work plans, check attendance every month, and arrange personnel reasonably according to the number of teachers and students dining. Improve students' awareness of saving. Organize relevant personnel to study weekly nutritional recipes.

3. Do your best to do a good job in dining, and reasonably match nutritious meals so that each student can fully devote themselves to learning.

IV. Implement civility and politeness

We advocate civilized dining and polite service, and require class teachers to educate students who eat in school on civilized dining, and students must eat in a civilized manner every day. There are life teachers and cafeteria staff who patrol the restaurant, reserve tables, and help solve students' specific dining problems.

Strictly control the appropriate amount of food.

Regarding the "three noes" food. The inspection found that some suppliers’ raw materials had expired and did not have inspection certificates; some non-staple food products had no factory name, factory address, production date, or shelf life, and were not allowed to enter the canteen.

5. Cultivate employees’ sense of ownership and improve the overall quality of the canteen

1. Improve the awareness of ownership and strengthen employees’ awareness of the importance of democratic management, let employees participate in democratic management, and give full play to the role of employees Wisdom and creativity, listen extensively to employees' opinions when making major decisions, let employees speak out, brainstorm, and help managers make decisions. Once the decision is finalized, managers must organize employees to implement the plan, so that employees can The attitude of the owner brings out the energy, wisdom and creativity, which greatly enhances the vitality and vitality of the canteen.

2. We must be good at stimulating employees’ awareness of participation, care about each employee’s pain and itch, carry out some meaningful entertainment activities and public welfare activities, care about their happiness, anger, sorrow, happiness and warmth in life, respect them personally, and even The title can be more sincere so that employees can feel that they are a part of the school and feel at home in the school. At the same time, create opportunities for them to reflect their self-worth, so that employees can feel the warmth of a big family and the fun of being the master. Only by creating a strong sense of belonging can the school's cohesion be increased.

Part 3

As well as the spirit of the school canteen management and health work systems and other documents, strengthen the management of school (park) canteens in our town, reduce the burden on students and parents, and eliminate the safety issues in school canteens Hidden dangers, ensure the physical and mental health of teachers and students, and stop disciplinary violations that encroach on students' meal funds.

1. Work objectives

1. Standardize the accounting management of the school canteen to ensure that the accounting is legal and legal, the bills are authentic, the procedures are complete, and the accounts are standardized.

2. Standardize the financial management of school canteens, ensure that revenue and expenditure are legal and legal, and strictly control expenditures. It is strictly prohibited to list non-food expenses in student meal expenses, and it is strictly prohibited to use student meal expenses.

3. Strengthen the sanitation management of school canteens, improve canteen sanitation facilities and management systems, and strictly prevent the occurrence of food poisoning accidents.

4. Strengthen the ideological and style management of school canteen staff, ensure that canteen staff have good service attitude, good work quality, abide by disciplines, obey arrangements, strive to serve school teaching and the lives of teachers and students, and strive to achieve a satisfaction level of 95 in the canteen %above.

II. Main measures

1. Strengthen the principal’s responsibility system for school canteens, put canteen safety and health management first, and improve canteen management and safety and health work systems. Canteen staff must grasp the quality control, strictly prohibit the purchase and use of rotten, spoiled, harmful and toxic food, strictly implement the certificate request system, and ensure that no purchase is made without a certificate. Strict operating procedures are required to prevent food poisoning incidents. Pay attention to the management of electricity, fire and fire-fighting equipment to ensure that no safety accidents occur in the canteen.

2. Strengthen canteen employment management and standardize employment behavior. Each school controls the use of contract workers, uses hourly workers appropriately, signs contracts, and reports them to the Education Office for approval. At the same time, we will strengthen the business training and political learning of canteen employees to improve their business level and service quality.

3. Strengthen the management of canteen item procurement. Implement the county bureau's unified procurement system for bulk items, sign contracts, and invite bids for designated purchases. For other small items, a purchasing team of more than three people must be established to select purchase points, and inspect and record product prices, quality, etc. one by one. Implement a food sample retention system, keep sample retention records, and ensure food quality. Strictly close disciplinary loopholes.

4. Strengthen canteen charge management. Strictly implement the charging system, standardize charging behavior, collect student meal fees reasonably, issue bills in a timely manner and pay them into the special financial account.

5. Strengthen the management of canteen financial procedures. The purchase of large quantities of food and items must be handled by the purchasing team. The acceptance, receipt, certification and approval procedures for purchased food and materials must be complete and transparent.

6. Strengthen the accounting management of the canteen. Strictly implement the "Hai'an County Education System Canteen Accounting Methods", unify the scope of cost expenditures, make all withdrawals in accordance with the standards stipulated by the county bureau, and eliminate non-canteen expenses. Calculate on a daily basis, balance on a weekly basis, and settle on a monthly basis to ensure that students' food expenses are earmarked and the food budget is balanced.

7. Strengthen business training for canteen financial personnel.

Accountants in each school cafeteria must obtain original vouchers, fill in accounting vouchers, register various account books, and prepare financial statements in accordance with the law. Custodians must accept, keep, and store various materials and register the details of the materials. Account, 8. Strengthen the supervision and management of canteen work. Establish a supervision group composed of teacher representatives, union leaders and other middle-level cadres to supervise student meal cost accounting and meal quality and price, and review canteen accounts.

9. Implement the publicity system, reporting system and democratic financial management system for student meal accounts. Before the tenth day of each month, the food revenue and expenditure status of the previous month is disclosed to all teachers and students in the school, and the account books, documents, disclosure forms and financial statements are sent to the Finance Center for review. At the end of the semester, organize democratic financial management, settle student meal expenses, and announce them to teachers, students and the society. If there is any balance, it will be returned to students immediately.

10. Strengthen inspection and supervision of canteen work. Canteen management work must be included in the regular inspection, supervision, evaluation and assessment projects of each school. The Education Office will organize regular and irregular inspections and spot checks. For problems discovered during inspections and spot checks, the accountability system will be strictly implemented.

Part 4

Adhere to the idea of ??"people-oriented, service education", establish service awareness, improve service skills, ensure service quality, standardize logistics management, and provide guidance for the school's education and teaching work. Provide strong logistical support.

1. Work focus

1. Standardize logistics work and improve rules and regulations;

2. Strengthen property management and reduce material waste;

< p> 3. Do a good job in safety work and strive to create a “safe campus”.

2. Work measures

(1) Logistics work

1. Establish and improve various systems and strengthen school financial management.

2. Establish and improve a scientific and standardized school property management system and strengthen the daily management of school property. Use school property management software in a timely manner to complete all aspects of school property registration, storage, application, maintenance, scrapping, and transfer, etc., to enhance teachers and students' awareness of protecting public property.

3. Strengthen greening management and beautify the campus environment. The existing flowers, plants and trees in the school should be well maintained and managed by dedicated personnel. This year’s focus is on the renovation of greening (such as the greening design of the empty space to the east of the school, the addition of flowers, plants and trees in the original flower bed green belt, etc.), striving to make the campus feel like spring all year round. (The specific plan will be determined after discussion with the school).

4. Strengthen the maintenance and update of teaching facilities. This semester, according to the infrastructure budget formulated last year, the blackboards behind each class, the office cabinets in the teachers’ offices, and the decoration of conference rooms and team rooms will be carried out. , school gate maintenance, etc.

(3) Safety and security work

1. Participate in safety work meetings at all levels on time, report to school leaders, teachers and students in a timely manner, convey the spirit of the meeting, strengthen safety work information communication, and strengthen safety work information communication. The publicity of safety work and safety education are closely coordinated with the overall work of the school. Improve emergency response plans.

2. Strengthen the position safety responsibility system, put the safety responsibility system for key positions on the wall, and sign a "Safety Responsibility Letter" with teachers every school year.

3. Conduct safety inspections on various school equipment, fire, electricity, food, etc. on a regular basis, and keep inspection records to promote rectification through inspection and rough prevention through rectification.

4. Strengthen the work of safe campus, do a good job in school safety and security, and strengthen the management of school guards to ensure the entrance. Establish the idea of ??safety first and strive to create a "safe campus".

5. Strict the school duty system, strengthen safety precautions on campus and surrounding areas, and ensure the normal development of school education and teaching work.

Chapter 5

With the spiritual motivation of creating a Grade A kindergarten and the purpose of serving teachers and students, we will further strengthen the construction of the logistics team, improve service quality, improve management level, and improve overall taste. We strive to make the canteen a beautiful window in kindergarten work, so that teachers can feel at ease, parents can rest assured, and children can be happy!

1. Work Concept

(1) Improve various systems

1. Strengthen attendance management, take roll call and call on time, and eliminate the phenomenon of being late and leaving early

2. The purchase of vegetables uses a multi-person combination method. Buying vegetables, paying, inspecting, weighing, and accounting are all responsible for each other and supervise each other. The General Affairs Office implements comprehensive supervision and the garden director provides unified approval.

3. Ensure the variety of dishes for teachers and students to diversify, and strive to ensure the quality and nutrition of the dishes

4. Conduct cost accounting, actively play the role of the Food Management Committee, and investigate the canteen management from time to time and the dining situation of teachers and students, and deal with problems promptly

(2) Improve the overall quality of employees

1. Organize employees to study the "Food Hygiene Training Materials" and other materials, and organize outings appropriately Study and improve employees' hygiene awareness

2. Strive to refine the division of labor, further clarify job responsibilities, link the completion of job tasks with assessment, and improve employees' job awareness and service awareness

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

(3) Innovate work processes

Above On the basis of the grade-based work of washing vegetables, chopping vegetables, cooking vegetables, dividing dishes, and dividing rice, some improvements will be made appropriately during the semester.

(4) Attach great importance to health and safety work

1. Purchase food through normal channels, obtain legal documents from contracted stalls, and conscientiously do quick inspections of pesticide residues and sample retention. Washing vegetables must be clean, cooking must be done properly, storing vegetables must be separated from raw and cooked, and all kinds of utensils must be placed and used in categories

2. Do a good job of disinfection meticulously, and the tableware must be disinfected once a day. "Small tableware is disinfected with steam, large tableware is disinfected with Shikang disinfectant, and ultraviolet light is used in the cooked food room. There is a dedicated person responsible for the disinfection work and the disinfection records are kept.

3. The anti-fly facilities include screen windows and fly-killing lamps. Screen windows must be closed, and a dedicated person is responsible for the fly killing lamp

4. Canteen staff must hold a health certificate and health knowledge training certificate when working. They must wear work clothes and hats during work and maintain good personal hygiene. Those who do not meet the hygiene requirements will not be allowed to work. Environmental sanitation is divided into people and blocks, and a general cleaning is guaranteed once a week.

5. Electricity and diesel are used in canteen stoves and other places. Employees are required to operate in a standardized manner and always pay attention to the use of electricity and diesel. Fuel safety

6. Strengthen the property management of the canteen. Valuable items are stored in the warehouse, and items must be registered when entering or leaving the warehouse.

2. Weekly content of the canteen work calendar

1. Work well and clarify relevant systems and responsibilities

2. The members of the Food Management Committee will issue an assessment system at the meeting Discussion draft, soliciting employees’ opinions and environmental sanitation spot checks

3 Employees’ hygiene knowledge learning and sanitation and disinfection spot checks

4 Canteen safety work inspection workflow follow-up investigation

5 Tableware storage Situation spot checks

6 Assessment system finalization

7 Employees’ personal hygiene (including wearing work clothes and hats, etc.) inspection and environmental sanitation spot checks

8 Teachers and students’ dining situation survey< /p>

9 Inspection of anti-fly facilities

10 Learning of employee health knowledge

11 Spot inspection of sanitation and disinfection

12 Spot inspection of environmental sanitation

< p> 13 Survey on the storage of tableware at the Board of Directors meetings

14 Spot checks on sanitation and disinfection