The school canteen is a place to provide food consumption and services for college students, and its health and safety are related to the development and stability of the school. Most importantly, hygiene is related to students' physical and mental health. The following is a summary of the safety work in school canteens that I have compiled. Welcome to read and share. I hope it will help everyone.
Summary of school canteen safety work Fan "Food is the most important thing for the people". For students who leave home, "eating" is more important than "living". School is a special unit, and students are a special consumer group. The management of school canteens and the safety of students' hygienic diet are related to students' health, the reputation of the school, the improvement of teaching quality, the development of the school and the stability of society. Therefore, students, parents and society are all concerned about canteen management, and superior leaders are more concerned. Therefore, our school attaches great importance to it from the principal to all administrative leaders, supporting it at work and ensuring it financially. In 20x, our school passed the management acceptance of "A" class canteen in Wuxi. All our staff engaged in canteen work feel great responsibility, have a good understanding of the importance of work, and have a sense of responsibility, dedication and initiative. The following is a brief report on the following points:
The first is to establish a canteen management network.
Our general affairs office is in charge of the school canteen. A deputy director is responsible for daily work. The Food Management Committee carries out quality evaluation and financial supervision on the canteen. The Food Management Committee is attended by some representatives of trade unions, teachers' congresses and outstanding students, and puts forward food quality evaluation directly to the principal's office or the general affairs office. The school canteen is divided into two teams: one team canteen (first floor) and the other team canteen (second floor). The two responsible persons employed by the school are squad leaders, with clear responsibilities, and signed safety responsibility forms at different levels to supervise and evaluate each other.
The second is to improve the system and implement measures.
Our general affairs department holds a special meeting of canteen staff once a month, and invites comrades from the town health and epidemic prevention station as our voluntary supervisors to attend the meeting, focusing on the implementation of various rules and regulations and safety education. Since 20x, we have formulated the School Logistics Management System, the Convention on Hygiene and Safety of Canteen, the Responsibilities of Canteen Staff, the Basic Hygienic Requirements of Zhang Zhu Senior Middle School Canteen, the Responsibility Book of Zhang Zhu Senior Middle School Canteen Safety, the Assessment System of Logistic Staff, the Tableware Cleaning and Disinfection System, the Emergency Treatment and Epidemic Reporting System of Food Poisoning, the Food Storage and Warehouse System in Canteen and the Canteen Work. And seriously study "People's Republic of China (PRC) Food Hygiene Law", "Jiangsu Food Hygiene Regulations" and other contents, so as to achieve a sound system, measures in place, strict management, who is responsible for problems, in order to prevent the management system from becoming a mere formality and implement the system. 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 in the department. 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.
Third, the canteen management form
At present, the management form of school canteens is self-management and the system of hiring team leaders. The chef in the canteen makes the menu, which is audited by the general affairs department and then distributed by the designated unit. The General Affairs Department will designate a special person to be responsible for the acceptance and audit, and then the director of the General Affairs Department will approve it. The whole process is supervised by the school doctor, and the esophagus will be randomly selected. The number of people dining in the school is about 1200. The canteen is required to constantly adjust and improve its diet structure. Breakfast should be no less than 12 varieties, lunch and dinner should be no less than 23 varieties for students to choose from, and multi-dish cooking should be adopted to suit students' tastes. All vegetable prices are set by the General Affairs Office and the Food Management Committee. At present, 2 yuan, Xiaoyao 1.5 yuan, 0.5 yuan-1.0 yuan, seasonal dishes and soup are free. According to the management concept of school canteen, students are not allowed to earn money. At present, the profit is controlled within 2.5%, and the funds are basically used for student meals.
Four, 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 has further improved its understanding of centralized procurement of raw materials for canteens and adopted systematic measures and standardized procedures. Salad oil, seasoning and rice are purchased by edible oil companies, and meat is provided by qualified units under the principle of quality first and price second. And adhere to the licensing system, obtain food hygiene inspection certificate, laboratory test sheet, business license and related certificates, which will be accepted by the General Affairs Department in a unified manner, and earnestly do a good job in the inspection and acceptance of incoming goods. This semester, vegetables are mainly provided by the town vegetable base, and meat is provided by Yixing Ruide Company to prevent unauthorized food from entering the campus. Food processing and storage and tableware cleaning and disinfection are carried out in the post, and the division of labor is implemented to people. Clear responsibilities, timely records, and irregular inspections by the general affairs department. 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 semester, 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.
Fourth, the existing problems
In the process of self-examination and self-correction, there are still some problems: we must further strengthen the quality of food procurement, establish more feasible rules and regulations, and make some parents of students join the food management Committee more quickly, so as to do a good job in publicity and education for parents and society, and strengthen supervision and inspection of the general affairs department at ordinary times. The school canteen is the most important thing in our work. How to make teachers and students eat satisfied, healthy and safe is a problem that our school has been thinking about in the future.
Summary of safety work in school canteens In order to do a good job in school canteens and safeguard students' vital interests, the food and beverage department has carried out the activities of "taking students as the center" and "establishing catering image and creating first-class service", which has received good results. The specific approach is:
1. Various management systems, such as post responsibility system for all kinds of personnel, code of conduct for service personnel, and service commitment system, have been formulated and improved, and clear requirements have been put forward for food hygiene, environmental hygiene, chef's personal hygiene, raw material procurement, acceptance, storage, processing, sales, tableware disinfection, etc. in restaurants, so as to achieve clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation.
Second, strengthen education and training to improve the quality of workers. Send managers to other universities to visit and learn from the advanced management experience of brother universities. In addition, relevant professionals are selected to participate in professional knowledge training such as food procurement and certification, fire safety knowledge training and food poisoning prevention in the city. Professional teachers, such as epidemic prevention stations, are hired to train the restaurant staff on food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge, in order to improve the comprehensive quality of each employee and better serve the faculty.
Third, strengthen hardware construction to prevent accidents. During the winter and summer vacations, the restaurant has been transformed to varying degrees, and some hardware equipment and utensils have been added, which has achieved reasonable layout, good ventilation and lighting, and good steam fume emission. A leading group for production safety was established and a "three-prevention" plan was formulated. Emergency lights are installed in the safe passage, and fire-fighting equipment is kept by special personnel. The administrator does fire inspection every day, and when he enters the canteen, the sign "canteen is important, no idle people" is hung. There is a warning of "Pay attention to safety and handle carefully" in the operation room, and the free soup served in the canteen is supervised by a special person. In addition to purchasing and disinfection, the key and difficult points of hygiene are chef's physical examination, separation of raw and cooked food, no four pests, clean meals and "five specialties" of cold meat. In view of these tasks, we attach great importance to them ideologically and take measures one by one to eliminate all kinds of hidden dangers in production and ensure the safety of operation and food hygiene.
Fourth, adhere to quality service and constantly expand the service concept. The catering department should be people-oriented, create a comfortable dining environment for teachers and students, and constantly expand its business philosophy and service concept in the process of ensuring the supply of three meals a day for students.
1, established a "snack street", introduced dozens of famous snacks, increased the variety of colors, and attracted many students to eat.
2. Set up a 24-hour duty window in the lobby to ensure that students can have hot meals, hot dishes and hot soup at any time.
3, do everything possible to control costs, reduce food prices, and effectively benefit students. The museum provides students with free porridge every day to ensure that students can really eat clean, hygienic and cheap meals.
4. The office of the Food and Beverage Department should be on duty 24 hours a day to serve teachers and students. Set up quality service supervision desk and catering service hotline to solve the problems reflected by students at any time.
5. Provide 18 jobs to help students solve the urgent needs of poor students.
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 cooks, and formed good and standardized hygiene habits. The overall catering work in our school has made great progress and certain achievements, ensuring the stability and development of the school. At present, in view of the shortage of staff and heavy workload in restaurants, we should make progress despite difficulties, create conditions, pay close attention to standardized, standardized, institutionalized and orderly management, actively adapt to the requirements of school development, and push the catering work in our school to a new starting point and create greater glories.
Summary of school canteen safety work Fan Wensan's students have enough to eat well at school, which is the most concerned issue for parents and the most critical link for us to run the canteen well. Solving the problem of nearly 500 children eating at once is a big problem for our management team without canteen management experience. We worked together and explored a series of methods.
First of all, according to the age characteristics of students, divide the dining table, choose the table length, and implement the table length responsibility system. Before each meal, the person in charge of the dining table first enters the dining room, sets the tableware and sets the table and stool; During the dining period, the dining table manager manages the students' dining, advocates civilized dining and standardized dining; After dinner, the head of the team tidied up the tables and chairs and led the team to evacuate the restaurant in an orderly manner. Hold Taiwan leaders' meetings from time to time to exchange good management methods of Taiwan leaders, and determine the concept of "Taiwan leaders are services", so that each Taiwan leader can clearly define his own responsibilities and do his own job well.
Second, formulate strict management measures for students' dining, requiring students to eat in a standardized and civilized manner and develop good dining habits. On-the-job teachers should do a good job of inspection during students' meals, that is, manage students' meals, provide services for students, and focus on taking care of those students with poor self-care ability.
Third, carry out a series of educational activities for students.
1, civilized dining education. Formulate "Instructions for Students' Dining" and "Measures for Evaluating Excellent Dining Tables" to supervise and standardize students' dining habits.
2. Good lifestyle education. Educate students to form the good habits of washing hands before meals, gargling after meals, brushing their teeth in the morning and evening, not eating snacks, not being picky about food, not being partial to food, not talking while eating, and chewing slowly.
3. Cherish food education. Educate students to cherish food, "establish the concept of saving glory and wasting shame", do not waste food, and form the habit of thrift.
Fourth, scientifically and reasonably arrange diet and make recipes reasonably.
Every week, the chef will make a weekly recipe, which should be made according to the growth needs of students and the consumption level of parents. Consider the financial burden of parents on the premise of eating well and satiating. Determine the monthly charging standards as low-grade 220 yuan and high-grade 230 yuan. This standard is the lowest in boarding schools in the county.
The formulation of recipes should be scientific and practical to meet the growth needs of students. Two dishes for each meal, with a combination of meat and vegetables, are rich in nutrition, with a complete variety of vegetables and diverse practices.
Fifth, make concerted efforts to improve management ability and quality. For example, we implement an incentive mechanism in management and a "star dining table" selection system. We have worked out a set of "catalog evaluation system", which is evaluated once a month, and the "catalog" is selected, and it is commended and rewarded regularly.
Sixth, pay attention to safety work.
In terms of safety work, we adhere to the principle of "no small matter in the restaurant" and truly do a good job in every link of safety work. Strictly implement the management measures of food and restaurants, put an end to all pollution sources, especially strictly control the disposal of leftovers, scientifically plan the consumption of main and non-staple foods for each meal, and resolutely deal with leftovers for each meal.
Due to our proper handling, there was no safety accident in our restaurant throughout the year, achieving "zero accident" throughout the year.
Seventh, the inspection tasks at all levels have been completed and recognized by leaders at all levels. After many special inspections by the competent departments of cities and counties, it has been well received by leaders at all levels.
In the annual selection of catering industry in the county, our restaurant was awarded the honor of "A-class restaurant" for the first time and became a leader in the catering industry in the county.
In May this year, it provided a successful venue for the county-wide education management on-site meeting. It has been well received by bureau leaders and school principals. After the meeting, they received each other's visits and studies from No.3 Middle School, Experimental Primary School and Sihe Township Central School.
In the special inspection of the safety work of the Municipal Political and Legal Committee, we have been well received in software construction and management methods, and the leaders of the Municipal Political and Legal Committee have affirmed our practice.
When the provincial supervision and inspection team came to the school to supervise and inspect the school work, the canteen work was regarded as one of the important contents of the boarding school inspection. After inspection, our practice should be recognized and won honor for the school.
Looking back on the management of the semester canteen, we have made some achievements, but also exposed some problems. There are four typical problems:
First, management experience is seriously inadequate. Although I want to do a good job in management subjectively, the lack of management experience leads to unscientific methods and some unsatisfactory places. Compared with last semester, this semester has accumulated some experience in management, but there are still some problems.
Second, the lack of professional talents and professional knowledge, these problems have both subjective and objective reasons, but also need to be continuously enriched and improved in the future work.
Third, infrastructure continued to improve.
1, the canteen needs to add refrigeration facilities to solve the problem that students eat too much and are too hot.
2. The student dining table frame is cracked, which is inconvenient to weld and needs to be replaced urgently.
3, the staple food warehouse is wet, the staple food room is wet, and the ventilation effect is not good. Fourth, there is a shortage of management personnel.
Summary of school canteen safety work Fan's time flies. He is very busy and the school year is about to pass. Looking back on every day in the past, as the person in charge of the school canteen, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work and management will probably affect the physical and mental health of teachers and students. Therefore, in order to foster strengths and avoid weaknesses and do a better job in the future, here, I make the following summary of the canteen work this school year.
First, strictly control the hygiene of the canteen, because it 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 every year before taking up their posts. Secondly, conduct ideological education for staff from time to time and implement the requirements stipulated in the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene in the canteen of our school and "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 should be thoroughly cleaned every day. 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.
The second is to strictly control food safety, and study the Food Hygiene Law of People's Republic of China (PRC) with the canteen staff every semester to improve the ideological understanding of each staff member. Various rules and regulations have also been formulated and put on the wall, and the prevention and control plan for food poisoning has been improved to ensure the safety norms of school canteens from the system. 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 make 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, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention).
Third, strictly control the food procurement, and strictly control the "five customs" 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.
Fourth, try to control cooking techniques. 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.
This year, the canteen of our school has been inspected and randomly sampled by the Municipal Health Supervision Office for many times, and the hygiene qualification rate has reached; In the establishment of provincial safe school, our canteen has been praised by experts; Won the title of Grade A canteen in the municipal canteen appraisal. In the food safety and hygiene appraisal of the catering industry in the city by the Municipal Health Supervision Office, it won the honorary title of excellent. The management of canteen has a long way to go, but I firmly believe that with the care and supervision of school leaders, the cooperation of all teachers and the joint efforts of canteen staff, our canteen will be better and better.
Summary of school canteen safety work Fan's 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 and institutionalized health management, clear division of labor and 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.