During the period of 1 20xx, our school strictly implemented the Food Hygiene Law, strengthened the management of food hygiene, managed the student canteen, and constantly improved the management rules and regulations in practice. The management of canteen in our school is scientific, standardized and institutionalized, which has been praised by superior leaders many times. The following summary is as follows:
First, leaders attach importance to it and understand it in place.
1, set up a leading group The school canteen has organized a strong team to manage the canteen scientifically since its opening. The principal is the team leader, the vice-principal is the deputy team leader, and the logistics director, the Education Department, the Youth League Committee and the student union cadres are members of the management leading group, focusing on the standardized management of the canteen and food hygiene and safety, so as to achieve goals, plans, priorities and measures, and implement responsibilities at all levels.
2. The most important thing in canteen work is that people take food as the priority, food safety as the first priority, people-oriented and health as the first priority, which is the top priority of school canteen management. There are nearly 1 10,000 teachers and students dining in the school canteen. The quality of canteen service is directly related to the quality of life and health of teachers and students, the healthy growth of teenagers, the stable development of schools and thousands of families. To this end, our school attaches great importance to the management of food hygiene in canteens, firmly establishes the ideas of safety first, hygiene first, health first and quality first, implements all-round management and strong supervision, and provides first-class services for teachers and students of the school to satisfy students and reassure parents. We have been exploring the management of canteens, established a scientific and standardized management mechanism, and won social recognition.
Two, establish and improve the management system, strengthen the management of school meals.
1. Sound rules and regulations are the basis of scientific management. Canteen management strictly implements laws and regulations such as People's Republic of China (PRC) Food Hygiene Law and School Hygiene Regulations. On this basis, the school has formulated the food hygiene and safety management system, the emergency handling system for food poisoning and epidemic reporting, and the safe operation procedures for food processing, and established and improved the post responsibility and post management system. Further clarify the post responsibilities and food hygiene operating rules, and make detailed provisions on environmental hygiene, food hygiene and personal hygiene, so that food hygiene management has rules to follow.
2. Strengthen process management. Procurement, storage, processing and sales are the main processes of canteen operation, and management must be strengthened. In this process, we pay attention to "three customs":
The first step is to purchase the goods. The main raw and auxiliary materials in our canteen are purchased by fixed-point contract system. There are clear quality requirements in the contract, with a copy of the supplier's ID card, detailed home address and contact information. The chef is responsible for inspection every day, and controls the purchase by checking (production date, certificate, quality inspection report, packaging, deterioration, germination, freshness, etc.). ). In case of returning to school during the "May 1" and "Eleventh" holidays, all the remaining ingredients before the holidays should be replaced; The canteen purchase must be registered and accepted, and the purchase registration must be carried out. Established a shopping claim card and report materials.
Second, the processing is carried out in strict accordance with the operating procedures. Vegetables should be soaked in water for more than half an hour every day to remove pesticide residues or vegetable worms. Oil will not be reused during processing. Irrelevant personnel in processing and storage places are not allowed to enter or leave, and food samples are kept.
The third pass, the food division pass, the food division pass, should strictly follow the requirements of food hygiene and safety to achieve "three defenses":
1. Prevent food from becoming sour, rotting, deteriorating and polluting. Once found, it will be severely punished immediately.
The second is to prevent others from being poisoned. In food hygiene management, canteen managers effectively supervise all links and prohibit non-operating personnel from entering the canteen, thus refusing the occurrence of poisoning incidents in time and space.
Prevent the spread of diseases, insist on operating tableware by special personnel, use drugs for disinfection, and do a good job in cleaning tableware to prevent cross-contamination. Do a good job of killing flies, mosquitoes, cockroaches and rats regularly, cut off the source of infection and ensure the health of teachers and students.
3. Establish a supervision mechanism In order to strengthen the supervision of food hygiene in canteens, a management organization and a leading group for canteen management have been established, which are responsible for the daily management, inspection, supervision, tasting, sample retention, form filling and canteen files. The school canteen management leading group conducts spot checks on canteen work from time to time, and also conducts discussions with reviewers among teachers and students to find and solve problems in time. It has formed a tripartite joint effort of management department, teachers and students, which has played a positive role in all-round supervision of school canteen management.
The third is to improve the quality of employees and establish a sense of service.
1, strict employment system, canteen employees sign employment contracts with the school to clarify the rights, obligations and wages of both parties. The school pays attention to ideological and political quality, professional and technical ability and sense of responsibility when selecting employees, and has formed a cohesive and creative canteen catering staff.
2. Strengthen training and improve the quality of employees. Employees must receive pre-job training before taking up their posts, learn relevant laws and regulations and the rules and regulations of school canteens, improve their legal awareness and food hygiene and safety awareness, insist on holding canteen management meetings every week, and canteen employees should study independently for more than three hours every month.
Conduct personal health examination for new employees, and those who fail the physical examination, those who fail the physical examination and those who don't wear work clothes are not allowed to take up their posts, and establish personal files. Through pre-job training and intensive study, the quality of employees has been improved, the service consciousness has been deepened, the service level and quality have been improved, the needs of teachers and students have been met, and a strong logistics guarantee has been provided for the development of the school.
3. Raise awareness and build a brand school with excellent service. According to the characteristics of students' activeness, self-discipline, self-management and relatively poor self-care ability, the school has introduced a model in which students have fixed seats and canteen staff are responsible for management when dining, so as to ensure that students eat hot meals, avoid burns, understand the dining situation of students, correct partial eclipse and find out whether students are unwell.
Middle school life is an important stage for children's healthy growth. Students' diets are diversified, the quality is guaranteed, and the nutrition needed for students' growth is guaranteed. The school prepares a week's menu and publishes it on the blackboard in the canteen. The menu requires three meals a day not only to meet the nutritional requirements, but also to pay attention to the diversity of dishes, which is different every day. In order to ensure the quality, we also accept the supervision of parents at any time. Parents can check whether we arrange dishes according to the menu or eat in the canteen with their children on any day when their children come to school.
Fourth, modernize equipment and strive for demonstration.
The canteen in our school covers an area of more than 150 square meters and is equipped with more than 100 seats. Good indoor ventilation and lighting performance.
Dining utensils are available in the canteen, and the rough machining area is strictly separated from the finishing area and disinfection area, and there are supporting facilities such as food warehouse, pastry room, cold meat room and kitchen staff lounge. The school canteen is built in strict accordance with the "honghu city Canteen Evaluation and Acceptance Standard".
Under the correct guidance of leaders at all levels, the construction and management of canteens in our school have made certain achievements. In the future, we will further improve the health and safety management of school canteens, and strive to improve the service quality and service level of canteens for a long time to ensure the health of teachers and students, school teaching, students' satisfaction and parents' peace of mind.
Annual work summary of management positions 2. Time flies. It's the end of recent years, and it's been another year since I took over the canteen in a blink of an eye.
Looking back on every day in the past, as a canteen manager, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses, we can better carry out our work in the future, which is summarized as follows:
First of all, as a canteen, it is naturally inseparable from diet, and the canteen is an indispensable part of everyone's life.
We can't live without what we eat, so it is also very important as the canteen of our unit. As canteen administrators, we should pay more attention to diet to ensure the physical and mental health of every student.
Second, as a collective canteen, food hygiene and safety is a major event related to the health of every student.
First of all, we require every canteen staff to have a physical examination before taking up their posts, and those who fail the physical examination are not allowed to take up their posts. The canteen is the place where students eat, and it is also the most sensitive place to diseases. As a staff member of the canteen, I have the responsibility and obligation to do a good job in the hygiene of the canteen, so that all employees can eat comfortably and safely. 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 at work. Do a good job in food hygiene in the canteen and "one wash, two flushes and three disinfections" of tableware. The workbench should be cleaned when using, and the kitchen should be cleaned once a week. If you find any shortcomings in your work, please point them out immediately and order them to be corrected in time. All employees can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution, and be on call to ensure the normal operation of employees.
Second, every day when I have free time, I will go to the kitchen to patrol, get in touch with the canteen staff, learn more about the needs or shortcomings of the canteen work, and control it in time if there are problems.
For example, the sanitation situation: due to the large number of diners, the number of people in the canteen was uncertain some time ago, and everyone was physically and mentally exhausted. Sometimes the sanitation was not timely and thorough, and the items were not neatly placed. In order to adjust employees' mentality in time and change the current situation, I personally suggest them to visit the kitchen, guide them or work with them. Make ceilings, walls, stoves, steamers, etc. Brand-new, the ground and warehouse are spotless. The kitchen has been significantly improved, and a good working environment makes all employees feel more comfortable and motivated; Similarly, a good dining environment will also bring pleasure to the diners.
Third, it is also very important to control the purchase of food.
/kloc-more than 0/00 people need to go out to buy all kinds of food, such as meat, vegetables, eggs, poultry, staple food and non-staple food. The buyer and I will go shopping together. We will strictly prohibit the purchase of any food without "quarantine certificate" or "food hygiene license", and shut out all food that has been stored and deteriorated for a long time, so as to prevent the occurrence of serious food poisoning incidents and effectively ensure the health of every employee. During the period, the employees who ate in the canteen of our hospital did not have intestinal diseases and food poisoning accidents. In terms of food hygiene, vegetables and foods that cannot be stored for a long time should be purchased every day, and foods that can be stored for a long time should be purchased regularly.
Fourth, I received it in the last year and ate more than ten meals.
Timely, accurate and smooth meal reception was completed, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees.
Fifth, in the arrangement of recipes:
1, first of all, we should know the eating habits of most students and make daily recipes in a planned way. Because there are many people eating in the canteen, 100% can't satisfy everyone, but more than 80% of the employees can.
2, students like dishes, in the premise of not increasing the cost, you can purchase more, and use more expensive dishes and ordinary dishes for reasonable collocation, so that you can eat the same dish twice a month at most. Fresh vegetables can also be guaranteed once a week.
3. Make rational use of multiple uses of dishes, and don't waste any kind of dishes. For example, when stewing radish, radish skin and radish gang can be made into kimchi, but cabbage gang doesn't like it, but students who make kimchi like it; In addition to cold salad, kimchi can also be returned to the pot, which is also a very good seasoning; Celery leaves can be fried with carrots in cold salad; The staff's dishes are enriched, and the expenses are also reduced.
4. In terms of cost saving: the canteen has always insisted on separating fat meat from lean meat. Fat meat can be used for oil refining and cooking, and can also be fried into vegetables together. In this way, not only the cooking oil is saved, but also employees can't feel greasy fat.
Sixth, in terms of dining, we don't stop at the general level of enabling students to eat enough, but strictly follow the requirements of leaders.
Pay more attention to service attitude and food quality. At present, the student canteen serves three meals a day. In addition to rice and steamed bread, steamed bread, cakes and rolls are added to every meal, and fried dough sticks and soybean milk are added to breakfast. Prepare side dishes, soup and porridge for employees every day, and eat jiaozi once a month on average. Daily recipes and recipes are published for your supervision.
Seventh, in food procurement and management:
1, strictly control the purchase of the same amount of food, and try not to purchase dishes that are easy to mold and produce toxins, such as green beans and mushrooms.
2. Store food scientifically and reasonably. It is forbidden to store toxic and harmful substances and personal articles in food storage places.
Eighth, strengthen health management and enhance the sense of hardship.
Canteen hygiene is the source and birthplace of hidden dangers. In health management, we should hold regular work meetings every week to keep the alarm bells ringing, enhance the sense of urgency of employees, and do our best to curb hidden dangers in the bud; We require every employee to:
(1) Pay attention to personal hygiene, frequently cut hair, nails, change clothes, take a bath, do not leave long hair or moustache, and wash your hands before meals.
(2) Inside and outside the dining room, the requirements of personnel, location, timing and setting shall be implemented. Must be cleaned every day, and the garbage and sundries generated every day should be cleaned at any time every day. Clean up on weekends.
(3) All kinds of tableware, cage cloth and machinery. It should be cleaned so that the wood can see its true colors and the iron can see its brightness. After use, it should be placed neatly, raw and cooked utensils should be strictly separated, and they should not be mixed.
(4) No smoking, talking with food, coughing, etc. It is allowed during meals. All the staff in the canteen can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the canteen.
Nine is to standardize equipment management to ensure safety.
Canteen is the key link of fire safety. Therefore, the canteen uses liquefied gas, oil fire and so on. Formulate relevant operating procedures and usage methods every day. Each equipment has a special person in charge and can be maintained regularly to eliminate all hidden dangers. Future work plan:
First, we should further understand the importance and necessity of doing a good job in canteen service. It is necessary to deepen and improve ideological understanding, translate it into concrete actions, do everything possible to create good conditions, and further run the canteen convenient for cadres and workers.
Second, we should constantly strengthen management and improve canteen service.
The third is to be active and responsible and do a good job in food safety and hygiene. The management of canteen is complicated, and the most fundamental job requirement is to be responsible for the life, health and safety of cadres and workers.
Therefore, we must conscientiously implement the Food Hygiene Law, take the strengthening of food hygiene management and comprehensive service management according to law as the top priority, put it on the important management agenda, and make the responsibility go to people, pay close attention to implementation, and strive for practical results. Under the direct care and guidance of the leaders, the quality, variety, sanitary conditions and normal use efficiency of canteen equipment have undergone fundamental changes through the diligent efforts of all canteen staff.
Nevertheless, due to my limited level, there is still a lot of work to do, and there is still a certain gap. I am not proficient in canteen management, which also confirms my shortcomings in canteen management. I will strengthen the study of my own management and quality in the next work, and plan my work plan. At the same time, according to the hygiene requirements, the canteen in our hospital should further improve the construction of software and hardware, control food procurement and material loss, and ensure that employees can eat cheap and safe food. I deeply feel that canteen management is a long-term, meticulous and hard work. Only by doing a good job conscientiously can we ensure the quality and quantity.
In short, the canteen work is gradually moving towards normalization, standardization and high quality, and the canteen staff are also making continuous efforts to gradually form a team that is dedicated, pragmatic and dedicated, and contributes silently to the development of the project.
Summary of the annual work of management positions 3 This school year, the General Affairs Department attached great importance to the management and construction of canteens, and supervised them from six aspects to maintain campus safety.
The first is to clarify the responsibilities of canteen management positions. Set the duties of restaurant manager, purchaser, cook, cook, cashier, cleaner, tableware cleaner, warehouse manager and monitor.
The second is to standardize the operation process of canteen management. Including food cleaning operation rules, food fine processing (knife changing and side dishes) operation rules, cooked food room operation rules, food refrigeration operation rules, food cooking operation rules, canteen food sample retention management rules and food sales service rules.
The third is to reward the canteen management assessment system. Measures for Inspection, Assessment and Punishment of Dining Rooms and Measures for Assessment and Punishment of Dining Rooms' Supervisors introduce 5s management, and formulate and implement a quantitative scoring table with a 100-point system for 5s management of warm canteen employees.
The fourth is to improve the canteen management system. Including food procurement, acceptance, storage, processing, cooking, sales, disinfection and sample retention hygiene requirements, tableware cleaning and disinfection management system, warehouse food storage and delivery management system, canteen hygiene system, canteen staff code, canteen safety precautions, canteen hygiene "May 4th" system and canteen staff daily self-inspection.
The fifth is to improve the emergency plan for canteen management. Including canteen safety management emergency plan, food poisoning disposal and sudden fire accident disposal.
Sixth, strive to improve the quality of college meals. Carry out the first canteen food festival of Wenzhou TV University with the theme of "paying attention to healthy and nutritious diet", strictly control the quality of meals and improve the service quality of canteens. In view of the poor quality of rice in the canteen reflected by teachers and students, the General Affairs Department specially brought pearl rice from Wenzhou Grain Company to let students eat delicious rice at the same price, thus improving the quality of free vegetable soup. 60% of the dishes are priced at 1 yuan. We will subsidize xxx college students of grade 20xx and grade 20xx for a total of X yuan to keep the campus stable. Start the work of improving the civilized quality of college students, change the bad habit of putting plates and bowls on the table in the canteen, and create a civilized dining environment for college students. Pay attention to the humanized service of the canteen, deliver meals to students, provide soup for free, and strive to make the canteen satisfactory to teachers and students.
Management position annual work summary 4 Management is not simply to gather people together, but to make them cohesive, powerful and motivated, and to transform one person's strength into a collective strength and complete the task, which is management.
Working in a management position, I also know some management doorways. During the year, I also used this management method to manage other members of my department.
First, manage others, first manage yourself.
Although I have a position in the enterprise and become the manager of the enterprise, I know that I can manage others well by being myself and convincing everyone. In my usual work, I will not be late or leave early, and work hard. I am the flagpole of the department, and my direction will lead them forward. I will work hard and others will follow me. This is what I have to do. I will do my job well and abide by the rules and regulations of the company. Like other colleagues, we all follow the rules, win the recognition of colleagues with our own strength, and let them finish the task willingly under my leadership. I am the leader and their learning goal. It is my first task to finish my task well. I manage myself very well, and some usual habits don't restrain myself in the company. This is something that a collective must do. Although it is difficult, it is the key to our growth and is very important to us.
Second, understand the needs of department members.
In the department, I know that to accomplish the tasks of our department, I don't just rely on supervision. I must know the real situation of the members of the department, such as what problems I have encountered in my work and what difficulties they have. I must understand and understand their difficulties. Only the right medicine can eradicate the problem, not the desperate pressure there. This will only make employees unable to bear the pressure of leaving their jobs. I usually work with all members at work. Through getting along with them, we can understand their situation and their specific requirements, lend a helping hand to members when they encounter difficulties, help them solve problems when they encounter difficulties, and adjust conflicts among colleagues, thus strengthening the cohesion of the department through daily drip.
Third, hold activities or dinners.
At work, I have met many department members who have little communication within the department, which is not good news for the department collective, because not much communication means that the collective sense of honor is not strong. There is an urgent need to find ways to strengthen the sense of belonging of department members and their sense of identity with the company. I have been working hard. At work, I often hold some activities during my break, or hold departmental parties during some festivals to let everyone contact their feelings. Our department doesn't need people who work alone, but people who can contribute to the collective. Usually, I will hold activities through parties to enhance the feelings of members, and at the same time let everyone help each other in their work, instead of going it alone.
The year 20xx is over, and the year 20xx is coming soon. In order to have a better development in my future work, I have made a new work plan and brand-new tasks for myself. I believe our department can achieve good results in 20xx.