Canteen account summary 1

There are canteens in 5 schools and 7 kindergartens in our district, and more than 5 150 students eat at school. Whether the school canteen is run well or not is directly related to the health of teachers and students and directly affects the social image of the school. In order to strengthen the management of school canteens in our district and ensure the food safety and health of teachers and students, from May to February, 20xx, the "Six T" management method was implemented in school and kindergarten canteens in the jurisdiction, and the coverage rate of school and kindergarten canteens was 100%. Through the "six T" management, employees in canteens and restaurants are encouraged to start from small things and do everything well, so that every employee can develop the habit of "six T". Improve the overall sanitation and management level of schools, kindergartens, canteens and restaurants in our district.

First, strengthen leadership and improve organization.

Our district has set up a leading group and working group for the on-site management of catering "Six T", with the district director as the leader of the leading group and Ye, deputy director of the District Education Bureau, and Nie Sumei, deputy director of the district, as the deputy heads. There is an office under the leading group, located in the US Food and Drug Administration, which is specifically responsible for establishing the "six T" management of catering.

The leading group held many symposiums and working meetings, listened to opinions and suggestions, and studied the promotion methods and implementation measures of the creation work, which provided a solid guarantee for the creation work.

Second, make a plan and implement it seriously.

According to the requirements of "Six T's", combined with the actual situation in our district, in order to improve the overall health status and management level of schools and kindergartens in our district, our district has formulated the "Implementation Plan for Promoting the" Six T's "management of catering in Longzihu District", defined the work objectives, tasks and specific time nodes, and implemented relevant measures to ensure the smooth development of the work.

In the process of organization and implementation, we have mainly done the following work:

1, unify thoughts and raise awareness.

"Six T" management is not only to implement a scientific and long-term management method, but also to establish an innovative management concept. The core of on-site management norms is to scientifically handle the relationship between people, goods and venues, and employees are the main body of creating "six T's". Therefore, on June 26th, 20xx, we held the kick-off meeting and training meeting of "Implementing Six T Management of Catering". First of all, school leaders and employees should unify their thinking, raise awareness and mobilize employees to act together, knowing that the ultimate goal of the creation work is to comprehensively improve the safety and hygiene level of canteens. The management requirements of school canteens have become the creative achievements and good habits of employees. Through publicity, employees not only enhanced their awareness, but also updated their concepts, laying an ideological foundation for the establishment of "Six T" canteen site management.

2, organize learning, clear requirements.

"Six T" is a scientific and systematic management method. We carefully organize and guide employees' business study. Through learning, employees know what the contents of these six days are, and at the same time, they clearly know that the six aspects of "daily management, daily integration, daily cleaning, daily standard, daily inspection and daily improvement" must be carried out in order, and they cannot be reversed, cancelled, stopped, done every day, spiraled and continuously improved without termination. The study of "Six T" knowledge laid a professional foundation for creative work.

Summary of accounting work in canteen II

In the school canteen work, under the correct leadership and supervision of school leaders, I firmly established the purpose of "serving and educating people", standardized the canteen safety and health work, guaranteed the life needs and physical health of teachers and students, and maintained the normal teaching order, which was well received by teachers, students and parents. I summarize my work as follows:

First of all, we must establish a sense of service between teachers and students. I abide by the school rules and discipline, unite with my colleagues, be pragmatic, optimistic and enterprising, always maintain a rigorous and serious work attitude and meticulous work style, and be diligent and hard-working. Work in the school, serve warmly, stick to your post, and work overtime to complete the tasks that need to be completed in time. In order to establish the consciousness of service and education, teachers and students will feel at home when they go to the canteen, and feel at ease, comfortable and assured.

Secondly, we should do a good job in food hygiene and safety in the canteen. The health and safety of school canteens is a major event related to the life safety of teachers and students, which cannot be overemphasized.

First, strictly control the purchase and purchase access. The purchase date, product trademark, production date, shelf life, health certificate, business license and product inspection report of raw materials should be carefully registered and accepted. Those who do not meet the requirements are resolutely not allowed to enter the raw material warehouse; It is strictly forbidden to purchase raw materials, semi-finished products and finished products from units and individuals without health permits; It is strictly forbidden to purchase food and raw materials without manufacturers, production date and shelf life, and beyond the shelf life; The meat purchased in the canteen must have an animal quarantine certificate. File all suppliers, complete the licenses of the goods supplied, and conduct on-site inspection of the supplier's production base. The school also signed a letter of responsibility for food hygiene and safety with suppliers. Raw materials enter the partition wall of the warehouse and leave the ground. Separate finished products from semi-finished products, and separate raw and cooked products. Unshaped foods should be stored in clean containers and covered to prevent cross-infection.

Second, strictly control the production operation and summarize the work of the school canteen in 20- 2000. In the process of food processing, in strict accordance with the relevant regulations, the disinfection should be thoroughly cooked. In the roughing room, choose vegetables and cut them on the chopping board. The operating room should be clean and sanitary, the canteen should be clean and bright, and all doors and windows should be equipped with salmonella and sand windows. Each team should fill in the canteen attendance and canteen operation log every day, and make a food quality checklist. Washing vegetables is learned. What vegetables should be washed before cutting, what vegetables should be cut before washing, what vegetables should not be soaked, what vegetables should be soaked before washing, what vegetables should be soaked in cold water, what vegetables should be soaked in hot water, what vegetables should be soaked in salt water, and how long they should be soaked, all of which require workers to operate in strict accordance with the rules.

Vegetarian dishes are stored in separate cabinets, the chopping boards are separated, and the knives are processed. Potatoes do not need to germinate, green beans should be boiled, soybean milk should be boiled, and cold dishes should be heated thoroughly to avoid poisoning incidents.

Third, strictly control the sales of finished products. The cooked food for each meal is transferred from the cooking room to the pantry for isolated storage. Cooks must wash their hands, disinfect and wear masks before selling meals. Overnight food is put in the freezer in the canteen, and moldy food is not sold.

Summary of accounting work in canteen 3

Time flies, 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.

Two, strictly control the food safety, every semester with the canteen staff to study the "People's Republic of China (PRC) Food Hygiene Law", improve the ideological understanding of each staff. 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 process of establishing a provincial safe school, our canteen has been well received 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 the canteen has a long way to go, but I firmly believe that with the care and supervision of the school leaders, the cooperation of all teachers and the cooperation of Qi Xin, the canteen staff, our canteen will be better and better.

Summary of accounting work in canteen 4

Our school has always attached great importance to the safety and hygiene of school canteens and the management of dining quality, and established a school canteen safety and hygiene management team, which is headed by the principal himself and composed of school canteen management teachers and logistics personnel. At the same time, we have also formulated a detailed safety and health management system for school canteens, which is regularly inspected and implemented in the canteens. We have handled the food hygiene license according to the regulations and conducted the annual examination on time. The canteen work is summarized as follows:

First, attach great importance to the implementation of the work.

According to the spirit of the superior documents and the direct guidance of the Town Education Committee, the school set up a leading group for food hygiene and safety management headed by the principal, and appointed Mr. Li Changming, who has a strong sense of responsibility and is familiar with canteen management, as the person in charge of the canteen. The canteen is fully staffed with buyers, storekeepers, health administrators and supervision accountants, and the canteen employs two employees according to formal procedures.

Second, improve the system and have rules to follow.

Canteen work is an important part of school work, which directly affects the physical and mental health of teachers and students and is related to the stability and development of the school. Our school puts respect for students' right to life and health in the first place, from food procurement to food acceptance; From food processing to food storage; From the dining between teachers and students to the tableware disposal, we have been doing a good job of implementing the check from beginning to end in accordance with the regulations of our superiors. The rice, flour, lard and noodles purchased in our canteen are provided by the tender unit of the Education Bureau, which fundamentally ensures the food safety of teachers and students. In practical work, we should earnestly practice scientific management, be responsible for people, and establish and improve various rules and regulations and work responsibilities with the purpose of serving teachers and students. There is a canteen management system, a purchasing system, a warehousing system, and employee responsibilities, so that everyone has clear work goals and specific tasks, and everyone can obey the overall situation and arrangements in their work, with a strong sense of protagonist, responsibility, team and service. In the work, we have achieved both division of labor and cooperation, emphasizing that our respective work must be in place, and there can be no sloppy and slack. Employees can actively help each other, be considerate and care, and successfully complete all tasks assigned by the school.

Third, strengthen the internal management of the canteen and improve the service quality.

1, strictly implement the system of employees holding certificates.

The school canteen has obtained the hygiene license and carried out the annual inspection on time; The canteen staff have been trained and assessed by the health supervision office, and all employees have valid health certificates. The school has strengthened the training of school food hygiene management personnel and employees, so that the monthly canteen work meeting has an educational theme for canteen staff, and the canteen work is inspected irregularly every week to ensure the implementation of various systems. The canteen regularly organizes employees to study the Food Hygiene Law, the Food Hygiene Management System and the relevant internal systems and responsibilities of the canteen, and always puts the life safety and physical and mental health of the teachers and students in the whole school first.

2. Strict procedures and standardized operation.

The management of canteens has strict norms, from the procurement of food raw materials (adhere to the "four don't buy") to storage and custody (adhere to the acceptance and warehousing system) to access (access registration system) to the food processing process (separation of raw and cooked food) to the personal hygiene of employees (dress, license and hygiene). Combined with the actual situation of the school canteen, according to the management norms, strict process management and standardized operation, to ensure the safety and hygiene of raw and cooked food. Efforts should be made to eliminate unsafe hidden dangers in the canteen (such as the safety of storage and disinfection of surplus food, the safety of preventing poisoning and diseases, and insisting on keeping samples every day) to ensure food safety. In addition, the school also inspected the canteen from time to time, and found problems and rectified them in time.

3. Employees should establish a sense of service.

In the rough machining stage, canteen staff should not only pay attention to the quality of dishes, but also report problems in time, be diligent and frugal, and firmly establish the awareness of saving and cost. These two employees have a good command of cooking temperature to ensure good color, fragrance and taste. Provide meals on time every day to ensure absolute safety and hygiene. Disinfect tableware on time and according to regulations every day to ensure tableware hygiene and food safety. From the cleanliness of the canteen to the taste of the food, nutrition, economy and good food for teachers and students are well known.

4. Implement democratic supervision.

The financial revenue and expenditure of the school canteen shall be examined and approved by the manager, the owner, the inspector, the person in charge of food and the approver with pen. After the major expenses are decided by the school leadership collective, they can be implemented after soliciting the opinions of all teachers, and the food accounts will be made public on schedule.

5, clear the relevant responsibilities

In order to standardize the financial management of the school, the principal of the school is the first person responsible for the management of the school canteen, responsible for and presiding over the overall work of the canteen, and formulating various rules and regulations, reward and punishment measures. Responsible for supervising and inspecting the environmental hygiene, food hygiene and personal hygiene of the canteen staff, approving the financial expenditure and goods distribution of the canteen, and ensuring the normal operation of the school canteen. The accountant is the person who is directly responsible. He should strictly control the profit of meal expenses, really manage the meal expenses of teachers and students, be responsible for the legality and authenticity of the financial work in the school canteen, and bear the economic, disciplinary and legal responsibilities. Responsibilities of the warehouse keeper: Responsible for the acceptance of all purchased food and materials, check whether the quantity and name are consistent with the invoice, and sign the invoice after verification. Do a good job in material warehousing registration and physical account. Responsibilities of purchasing personnel: make purchasing plans, ensure the quantity and quality of food raw materials, and ensure the hygiene and safety of food. Pay attention to the nutritional collocation of meat and vegetables in dietary varieties and the collection of valid documents.

6, with "diligence" and "reality", fine management.

As the head teacher of the canteen, we should work hard on the word "real", write articles on the word "diligent" and persevere. First, strengthen daily management, inspection and supervision. The second is to go deep into the actual situation of the canteen and find the breakthrough point to improve the canteen work as much as possible. Third, we should go deep into the market reality and try our best to find a breakthrough point to reduce costs and improve quality. Fourth, we should go deep into the reality of teachers and students, try to find a breakthrough and improve the quality of meals as much as possible. Among them, it is essential to hold a special meeting on canteen work at least once a month. Through special meetings, leaders in charge and logistics management personnel summarize the work this month, put forward requirements for the work next month, train workers, and emphasize and demand the headmaster. In the refined process management, they will pay attention to the end management, overcome randomness and enhance their consciousness. In short, a word "diligent" and a word "practical" can only be managed in place and the work can be checked.

7. Do a good job in student dining management.

Eating well is the most concerned issue for parents, and it is also the most critical link for us to run the canteen well. In order to do a good job in this key link, the school often listens to the opinions or suggestions of students and parents, and listens to the opinions of parents many times at parent-teacher meetings to gradually improve the management of school canteens. In addition, the school is also responsible for orderly and fair meals. For students to eat, the school arranged the teachers on duty to maintain order.

8, do a good job of tableware disinfection.

Health focuses on prevention. We insist on disinfection of tableware. Although we don't have high-grade disinfection equipment, we insist on cleaning tableware every day and soaking it with disinfectant.

In the future work, our school will further put the management of school canteens in a crucial position, make unremitting efforts to improve the management quality and service level of canteens, and provide logistical support for the health of teachers and students, school education and teaching, so as to satisfy the society, students and parents.

Summary of canteen accounting work 5

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. Starting from 20xx, the School Logistics Management System, the Convention on Hygiene and Safety of Canteen, the Responsibilities of Canteen Staff, the Basic Hygienic Requirements for Dining Rooms in Senior Middle Schools in Zhang Zhu, the Confirmation of Safety Responsibility for Dining Rooms in Senior Middle Schools in Zhang Zhu, the Assessment System for Logistics Personnel, the Tableware Cleaning and Disinfection System, the Emergency Treatment and Epidemic Reporting System for Food Poisoning, and the Dining Rooms and Dining Rooms' Food Storage and Warehouse System have been formulated. And earnestly study "People's Republic of China (PRC) Food Hygiene Law" and "Jiangsu Food Hygiene Regulations". , to achieve a sound system, measures in place, strict management, who is responsible for problems, to prevent the management system from becoming a mere formality and being 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 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, 1.5 yuan and 0.5 yuan, seasonal vegetables? 1.0 yuan 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 canteen accounting work 6

In 20xx, according to the overall work plan of the institute and in combination with the current economic development situation, the on-the-job dining subsidy standard for the staff of the institute was raised, requiring the staff canteen to strengthen basic management, vigorously reform and actively innovate and develop, and emphasizing that the staff canteen, as a key department of logistics support, must focus on providing good services, ensuring food safety and hygiene, and achieving "three satisfactions".

With the care and help of the correct leaders in the institute, the direct leadership and strong support of the leaders of the administrative department, the care and help of leaders at all levels in the institute, the cooperation and help of all relevant departments, the understanding and support of all the staff in the institute, and the joint efforts of all the new and old staff in the staff canteen, we have successfully completed all the production tasks throughout the year, achieved good economic and social benefits, and accumulated more practical experience and a good material foundation for better service in the future. The specific work is summarized as follows:

Rely on leaders, rely on backbones, mobilize workers, establish a whole system, and promote reform and innovation;

1. Since 20xx 10, a leading group with the team leader as the core has been established. According to the relevant rules and regulations of the institute and the specific situation of the staff canteen, a "very standardized staff code" was formulated (later, the post responsibility letter of the staff was published), and the work nature, post responsibilities and work norms were clarified. Organizationally, the service concept that the staff canteen should seek development through reform and survive through development is established ideologically.

2. Starting from 20xx, the leading group with the group leader as the core will hold a management meeting once a week, and all employees will go to work half an hour in advance every Friday to hold a study and life meeting, summarize and arrange the work, reward the excellent and evaluate the poor, introduce new products, demonstrate standardized services, etc. The staff canteen established from the system has the determination and confidence to do a good job in logistics support with standardized service and high-quality service.

3. Starting from 20xx, apply for computer equipment to keep abreast of market supply information, food hygiene and safety, new product promotion and other information. Make recipes and arrange production tasks every week. Each production team is required to launch no less than two new varieties every month, and simultaneously launch night catering services according to the needs of night outpatient experts in the hospital, and constantly launch various seasonal snacks with flavor foods, which are well received by hospital employees and diners.

4. Starting from 20xx, contact manufacturers, introduce various barbecue equipment and beverage filling equipment one after another, and put them into the operating room and other relevant departments in time, so as to facilitate front-line workers to drink delicious drinks and eat delicious food at any time.

Since 5.20xx 10, we have made great efforts to improve the canteen environment, readjusted the layout, increased facilities and standardized the queuing order. With the joint efforts of the staff in the hospital, the long-standing problem of foreigners entering the operating room has been effectively solved.

6, establish and improve the supervisor's regular follow-up system.

7. Establish and improve the registration system for bulk delivery of scheduled goods.

8. Most importantly, with the support of hospital leaders and the strong cooperation of all departments, the renewal of dining cards for on-the-job employees in the hospital was successfully completed in 20xx 10, and more than 400 unidentified dining cards were eliminated in10, which fundamentally guaranteed the dining benefits of employees in the hospital, obtained benefits to the maximum extent, and implemented the care of hospital leaders for employees.