Food safety is more important than Mount Tai. School food hygiene and safety work is related to the physical and mental health and life security of teachers and students in our school, and also to the harmony and stability of society and family, which is the premise and guarantee of people's satisfaction education. The following are the stories of advanced workers in the canteen that I collected. Welcome to reading.
1 yang xx, general affairs director, has been engaged in the management of nutritious meals for school students. Serious and responsible for the work, tireless and devoted. How can students eat safe nutritious meals? He has been exploring and practicing.
First, exchange suffering for peace of mind.
He is in charge of logistics, general affairs and safety work, a keeper and a person in charge, and also serves as a math class in a class. His work is complicated. He is too busy to take care of his family and children. He told his wife: "The leadership entrusted me with the work, which is a trust in me. I can't live up to this trust. I want students to eat safely and healthily. You have to work harder at home. " For this reason, he doesn't remember checking goods, leaving the warehouse, checking, advising and guiding in strict accordance with the school management regulations. He can be seen everywhere from the library to the dinner table.
Second, rest assured that you must be meticulous.
He knows that food hygiene and safety is a major event related to the health of every student. First of all, strictly control the procurement of materials. He checks the materials purchased by the school every day. If he finds quality problems, he will contact the supplier in time and ask for re-distribution. His principle is to resolutely prevent items with quality problems from entering students' mouths. Secondly, strictly control the processing of food. Workers are required to clean vegetables, separate red and white boxes, put the "three defenses" in place and disinfect utensils. Once, she found that the potatoes were not washed clean enough, and immediately asked the chef to wash them again, which really corrected the problem in time. Third, we should strictly control students' consumption. Every day during the nutritious meal, he will go to each class to check whether the students' lunch boxes are cleaned, whether they wash their hands before meals, whether the classroom is ventilated, and collect students' feedback, such as: what dishes students like best, how salty the dishes are, and so on.
Third, it is safe to build a standardized mechanism.
His high standards require the canteen to be hygienic, the tableware to be "washed once, washed twice and disinfected three times", the workbench to be cleaned as needed, and the tableware equipment to be placed orderly, fresh and clean. Under his careful arrangement, a processing place of only over 50 square meters has completed the task of processing nutritious meals for nearly 800 people, and it is in good order. Give the kitchen a general cleaning once a week. If workers are found to have shortcomings in their work, they should immediately point them out and order them to correct them in time. He is always staring at the canteen for fear that something will go wrong. He found the kitchen floor messy and arranged to clean it at once. When the workers were too busy, he took the initiative to clean up. Because the area of our canteen is too small, the floor is covered with oil smoke when cooking, and the floor is very slippery. He asked the workers to wash with washing powder to ensure the safety of the workers. He strictly asked the workers to cover the nutritious meals distributed to each class with lids to prevent mosquitoes from flying into the meals, causing unsanitary and unsafe.
In summer, he focuses on food hygiene. Flies easily enter restaurants and operating rooms. Under the condition of high temperature, the speed of food spoilage is accelerated. A fly-proof curtain is hung at the entrance of the canteen, and a fly-proof cover is used to preserve vegetables. Rotten vegetables are not used, spoiled meat is not processed, and employees would rather waste than eat if there are signs of deterioration. He inspected and repaired the refrigerator and disinfection cabinet in time to ensure normal operation. Found the problem, he contacted the maintenance in time. Keep raw and cooked separately, and make suggestions immediately when the personal hygiene of chefs and staff is found to be untidy. In accordance with the post responsibility system, he strengthened inspection and supervision, and implemented various measures to ensure that students ate safe meals, hygienic meals and safe meals.
Fourth, rest assured, we must be indifferent.
Water shortage, he went to dredge it himself. The machine was broken, so he took it apart for repair. All work, not just because of leadership. Although our school is located in the center of the town, it is seriously short of water. In order to ensure that students can eat nutritious meals on time, he must get up early every day when people are still sleeping and lead workers to fetch water, which ensures the smooth progress of nutritious meals. But he never complains. He often said that a nutritious meal should not be regarded as just a simple meal, because it shoulders the important task of strengthening students' physique. Therefore, a nutritious meal should be not only nutritious, but also delicious and popular with students.
In short, this comrade is engaged in the management of students' nutritious meals in our school. In order to implement the nutritious meal project and let students eat well safely, he was unknown and devoted himself to his work, which can be described as painstaking and conscientious.
The deeds of advanced workers in the canteen 2 xx is the administrator of the nutrition canteen in the logistics department. In order to make workers eat well and comfortably, they really work hard and seriously.
Thirty-one-year-old xx has a five-year-old child to look after. But he is always so absorbed in his work that he doesn't care about anything at home. When the child's cotton-padded clothes needed to be removed and washed, she turned to her sister for help. Before the Spring Festival, she needs to clean the glass and clean up. She worked with her lover for several nights. During the Spring Festival, others can visit relatives and friends to celebrate the New Year, but she can't take care of it and can't bear to rest for a day. She stares at the canteen every day for fear that something will go wrong.
The chefs want to fry a kind of coriander fungus. She found that the coriander was too broken and immediately criticized the chef. He found that the floor of the toilet was dirty and there was sludge on the floor of the yard, so he arranged to clean it immediately. He found that the snow in front of the canteen was scattered, which made it inconvenient for workers to walk. He immediately led the waiter to clean it again and put the snow together. At the rice stall, she found that a plate of rice was not fresh in color, and it might be leftovers. She immediately arranged for it to be removed, so that the waiter could eat while eating, and the workers could not eat the ugly rice. Bit by bit, she always thinks so carefully and examines the workflow of the canteen with a highly responsible spirit.
The Spring Festival is coming, and she is considering preparing a big dinner for her employees. Because the supplier didn't supply during the holiday, the holiday menu and purchase plan were made ten days before the Spring Festival, and 400 kg of jiaozi was purchased in advance, and 700 kg of jiaozi was purchased before the holiday. Because she bought more vegetables before the Spring Festival, she paid attention to checking the storage of vegetables every day to see if they were rotten. Even every time the vegetable delivery truck leaves, she has to check whether the gate is locked. He also checked whether the cooking machinery and oven were normal, found that the meat grinder lacked accessories, and immediately urged procurement and maintenance.
At noon on New Year's Eve, they fried chicken legs and hairtail, fried ten fresh vegetables, cooked some jiaozi, and other staple foods such as steamed bread, sesame cakes, pancakes and rolls. In the process of selling rice, she found that many employees like to eat rice, because the dishes are rich, and she immediately arranged to steam ten more plates. Because it is a free working meal, some unconscious employees have to take it out after eating it. She immediately stopped and arranged for someone to check at the door. At noon on the first day of the first month, they fried prawns and meatballs, and sold 700 Jin of jiaozi on the evening of the 30th and the morning of the first day. That's it. After working in the canteen for three Spring Festival holidays, she never went home and didn't rest on Sundays. She always works so hard.
In order to ensure that employees can have four free working meals during the Chinese New Year, she has been staring at the canteen on the New Year's Eve and the second day of the New Year's Eve, and even her own jiaozi can't take care of her bag, and her wife and children grab something to eat at home. He is so careless at home, but so meticulous in the canteen. When he saw that the knife method of cutting vegetables was not good, he should correct it at once. If the food only sells leftovers, she will arrange for more frying to prevent workers from eating leftovers. ...
In the second quarter, facing the pressure of high non-staple food prices, in order to make employees eat well, he arranged the menu reasonably and paid attention to nutrition. When the price of meat is high, arrange some chicken and fish food properly, which employees like to eat and the price is relatively low. Measures such as the combination of meat and vegetables, expensive dishes and cheap dishes were also taken, which not only satisfied the employees, but also properly controlled the cost. In order to avoid waste, the oil of fried dough sticks is used to make sesame cakes with crispy noodles.
In summer, she focuses on food hygiene. Flies easily enter restaurants and operating rooms. Under the condition of high temperature, the speed of food spoilage is accelerated. Fly-proof curtains are hung at the entrance of the canteen, vegetables are preserved with fly-proof covers, and fly-killing drugs are sprayed around them. In order to ensure that the food does not go bad, she insists on four levels:
First, the procurement is closed, try not to purchase cooked food. If necessary, check and taste for deterioration first;
The second is to keep it well, according to the warehouse receipt, put it in storage first and use it first, and the deteriorated raw materials are not allowed to be put in storage;
The third is to ensure good yield, rotten vegetables are not used, and carrion is not processed;
The fourth is to control sales, find signs of deterioration, and would rather waste than let employees eat.
He inspected and repaired the refrigerator and disinfection cabinet in time to ensure normal operation. Found the problem, he contacted the maintenance in time. Keep raw and cooked separately. When she found that the personal hygiene of the chefs and waiters was untidy, she immediately criticized them. In accordance with the post responsibility system, she strengthened inspection and supervision and implemented various measures to ensure that employees ate safe meals, hygienic meals and safe meals.
She often looks through the dry barrels to see which dishes the workers don't like to eat; Inquire and investigate at the dining table, solicit the opinions of employees, organize chefs to hold seminars, study the improvement technology and fancy renovation of meals, and always maintain the number of main and non-staple foods to achieve employee satisfaction. 1 1 month, when soliciting opinions, I heard employees complain that eating at four o'clock in the morning shift sometimes leads to insufficient preparation and long waiting time; Some reflect that giving pickles more breakfast will cause waste; Others reflect that the quantity of cauldron dishes sold is uneven, and so on. She immediately took measures to strengthen the education of waiters.
In order to make the comrades in the morning shift eat better, she arranged for the chef to go to work early, adding two hot dishes and one big dish every day, and keeping a salty and light soup. They learned that some workers like to eat salty soup, such as bean curd soup, bean curd, noodle soup and egg soup, and some workers like to drink light soup, such as soybean milk, millet porridge, rice porridge and corn porridge. They are afraid that they won't get water after going down the well, so they take turns serving, keeping two soups every day, and having small pickles and fried dough sticks for breakfast to meet the needs of workers.
She changed the organization to improve the food pattern, paid attention to nutrition collocation, avoided the taboo of food collocation, and ensured the complete variety. There are not less than eight varieties of non-staple food and not less than six varieties of staple food per meal. Insist on cooking in a small pot to maintain the color of the dishes; Every dish should be rewarded, and the taste of the dish should be grasped; Adjust the time of serving mode, so that employees who eat at different times can feel the change of mode. In terms of cleaning, she is even more strict and meticulous, taking the lead in climbing ladders to clean the window glass and cleaning the dining hall spotless. In the operating room, no matter behind the stove or on the roof, every corner is spotless. As soon as I entered the canteen, I felt my eyes lit up, which made the staff have a happy mood to eat.
In X, the logistics department will assess the chefs and conduct practical competitions. He made preparations in advance, and all the meat, vegetables and seasonings needed for the competition were ready. 1 1 month, they held a technical competition again, expanding the scope of the competition to waiters and pastry chefs, and she made preparations in advance.
He often warns workers not to treat nutritious meals as just a meal. Nutritional meals are responsible for improving workers' living standards and enhancing their physical quality, and also play a great role in rallying workers' strength and improving the attractiveness of our mine. Therefore, to make a nutritious meal is not only nutritious, but also delicious, which is welcomed by employees. As a lesbian, we should not only do a good job, but also do housework and take care of children. The burden on her shoulders can be imagined, but no matter day or night, she immediately went to the scene to deal with and solve the problem. In July, xx, at two o'clock in the evening, the phone rang and there was a thunderstorm outside. The monitor reported that "the canteen was out of power" and he put on his clothes at once. The child cried and refused to let him go. He left without the children and put up an umbrella. There was no figure on the road, only wind, rain and thunder. She insisted on going to the canteen suddenly and contacted the electrician to deal with it in time. Especially before the company's quarterly acceptance, he rushed to clean up the environment and always went out early and returned late. He doesn't care about anything at home, even cooking. He always cooks instant noodles and takes care of his husband and children. He abandoned his small family for everyone.
Xx years 1 1 month, my daughter fell ill. In order to work, he took his children to Xingtai Hospital at noon to treat his daughter. In xx, my daughter was diagnosed with otitis media, and it was the "harmonious co-construction and acceptance" at the end of the year. The doctor said he needed to take the child back and forth for ten days. In order to save time, he did treatment twice a day, and finished the course of treatment, saving four days. The child hurried to work before he recovered. Xx works hard for the canteen and provides satisfactory service for employees with its own carefulness and professionalism, which has been well received by department leaders and employees.
The deeds of advanced workers in the canteen 3 Han xx is now the director of Dongyuan canteen of Jiangpu Branch of Food Development Division of Logistics Service Group. Since joining the work, he has been working in the front line of the canteen, loving his post and having good professional ethics. He conscientiously performed his duties, strictly observed the rules and regulations of the school and the group, and actively cooperated with the leaders to do all the work, which was well received by the leaders and colleagues.
As a grass-roots service manager, Han xx has a strong sense of service education. He loves his job, cares about the collective, unites and cooperates, takes care of the overall situation, obeys the arrangement and studies his business assiduously. In the fierce competition in the catering market, he always adheres to the purpose of "managing and educating people, serving and educating people". He is committed to the consideration of students and pursues the diversification of food varieties; Pursuing the perfect combination of color, fragrance, taste and shape in the quality of dishes; In terms of service concept, we pursue high-quality service, civilized language, listing for posts, dressing the, answering questions, being responsive and offering help when in trouble. On the premise of being strict with himself, he also strengthened the professional ethics education for canteen staff, helped them to correct their working attitude, improve their work style and set up the idea of serving students wholeheartedly.
Han xx also actively cooperates with students' activities. As long as students need it, he can help them enthusiastically. Without affecting the normal work, he generously provided the students with venues, tables and chairs, power supply and so on. , and helped them successfully hold many activities such as "Knowing Love School Canteen Activity" and "Canteen Work Experience Day", and jointly held activities such as "Fruit Dish Competition" and "Cooking Competition" with their classmates, which narrowed the distance between them and promoted their communication and understanding. At the same time, he often communicates with students and knows that students' lives are not easy. Therefore, in the course of his work, he has been educating employees to pay attention to saving all kinds of raw materials and resources, reducing costs as much as possible, making profits for students, and letting students eat well with the least money. He is also very concerned about poor students, and actively set up work-study positions for poor students to solve their living difficulties and help them complete their studies smoothly, which has won the praise of his classmates.
In order to communicate with students at zero distance and understand their opinions and suggestions, in addition to setting up a suggestion box in the restaurant, Comrade Han Yuejin also makes full use of the service desk to get to work on time every day and deal with the problems reflected by students in time. He humbly accepts the work suggestions of teachers and students (for example, in view of the unclear price of vegetables, he uses electronic display boards; In the restaurant, all kinds of main and non-staple foods are clearly marked, so that diners can clearly understand consumption and rational consumption. ), as long as students put forward reasonable opinions, he can give students a satisfactory answer in time and lead employees to rectify and implement. His service work has been affirmed by teachers, students, employees and leaders at all levels, and has been well received by everyone.
20xx is the teaching year of xxx school and the quality management year of logistics group. Comrade Han Yuejin gave up many vacations, worked overtime, worked hard and devoted himself to the canteen work. At the beginning of June, during his daughter's college entrance examination, it happened to be the activity of creating a provincial-level "civilized canteen" in the canteen. Comrade Han Yuejin insisted on leading all the staff to create the canteen regardless of going back to look after her daughter. Driven by him, all the staff United, successfully completed the creation task and achieved excellent results. During the summer vacation, in order to meet the teaching evaluation work with a brand-new look, Dongyuan canteen has carried out a lot of maintenance and renovation work. Comrade Han Yuejin sacrificed his summer vacation and supervised on the spot every day. Problems were found and solved in time, which ensured that the project was completed on time and with good quality. When school started in August, he still seldom rested and devoted himself to the canteen work. He lives in the canteen four days a week, gets up at six every morning and works with all the employees. He must personally check the main operating procedures, eliminate food safety hazards and put an end to food safety accidents. During the school's "Welcome to Evaluation for Excellence", he not only ensured the normal catering work of students, but also undertook and assessed the catering reception work of closely related personnel. He didn't complain about the large amount of labor, obeyed the leadership arrangement, led and encouraged the canteen staff to work actively to ensure the successful completion of the work task. During the evaluation period, four experts of the expert group dined in Dongyuan canteen, and gave quite positive comments on the variety, quality and service of the dishes in the canteen, and they also gave good comments when experts randomly asked students about their impressions of the canteen. At the beginning of xx, the catering reception task of about 1500 athletes in the provincial senior citizens' games was successfully completed. These works have been unanimously recognized by leaders and diners.
Due to the good quality of dishes, good service attitude and good food hygiene in xx canteen, Dongyuan canteen has always been the restaurant with the most reception tasks. When faculty and students dine at many large-scale activities such as school celebrations, sports meetings, welcoming the new year, and various parties, most of them will choose the East Garden. Faced with a lot of work, Comrade Han Yuejin never complained that he was tired. On the contrary, he led the staff to do the work well and won a good reputation for the canteen and logistics group.
Thanks to the unremitting efforts of Han xx, the satisfaction rate of Dongyuan canteen in many surveys by schools, organizations and departments is above 85%, which is well received by teachers and students of the school. Dongyuan canteen has been rated as "standard student canteen" by the school for three consecutive years.
Han xx's serious and positive working attitude, effective working methods and the spirit of taking the overall situation into account and selfless dedication have contributed to improving the service image and winning the market for the catering development division of our logistics group.
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