More canteen related content recommendation ↓↓↓↓
Model essay on canteen management scheme
Experience of working in school canteen
School canteen management system
Five proposals for the canteen
The aphorism posted in the canteen.
Summary of School Canteen Management Part I
A busy semester has passed, and as the top priority in logistics, the canteen is naturally indispensable. As a canteen, it is naturally inseparable from diet, which is an indispensable part of everyone's life. As a canteen manager, we should think more about the diet of employees and students, and consider to ensure the physical and mental health of each teacher and student. Now, the canteen work during this period is summarized as follows:
First, show certificates and 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 taking up their posts every year, and those who fail the physical examination will not be allowed to take up their posts. Secondly, carry out ideological education for staff 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 the food hygiene and tableware "one washing, two flushing and three disinfection" in the canteen of our school. The workbench should be cleaned as needed, and the kitchen should be cleaned once a week. If any deficiencies are found in the work, point them out immediately and order them to be corrected in time. All the staff can conscientiously do their jobs, clearly define their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen work.
Second, strengthen software management
At the beginning of the semester, canteen managers and staff members study the Food Hygiene Law of the People's Republic of China together to improve the ideological understanding of each staff member. This semester, ten rules and regulations have been formulated and put on the wall, especially the flow chart of food poisoning reporting (on the wall) and the prevention plan of food poisoning, so as to ensure the safety and standardization of school canteens from the system. Regularly train canteen staff on laws, regulations and work norms, so as to run the school's collective canteen well based on laws and regulations. On this basis, food hygiene supervisors, warehouse keepers and full-time buyers are specially set up, and all kinds of main materials are strictly controlled, thus fundamentally eliminating 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 make everything standardized at all times. In the food hygiene work, the focus is on the "three defenses" (poisoning prevention, poisoning prevention and virus prevention), and the "five customs" are strictly controlled in the procurement work, namely, strict purchase channels, goods entering the warehouse for acceptance, standardized operation procedures, food hygiene and safety, and food storage and storage. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. At the same time, let all the staff participate, all the staff supervise, the responsibility goes to people, the inspection is in place, and the records are detailed. Ensure the quality of incoming goods and block all unsafe factors outside the campus.
Strengthen training, strengthen inspection, and cultivate good hygiene awareness and habits of cooking personnel. At the same time, strengthen the improvement of cooking skills and skills. Earnestly do all kinds of accounts and related materials, so that the materials and contents are detailed and reliable; Check item by item according to the Food Hygiene Law and the Regulations on Group Dining, and make every effort to be meticulous and foolproof.
Third, standardize the operation and put it in place
This semester, the school has formulated and improved various management systems, such as the post responsibility system for all kinds of personnel and the 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 systems, interlocking, level-by-level checks, reasonable processes and standardized operations. 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 institutionalized management of health, clear division of labor and clear responsibilities. In the daily management of employees, our system adds emotion, manages with our own actions, and manages with guidance. Under constant teaching, employees can change from assigned work to self-assigned work. Fourth, increase hardware investment.
Due to the shortage of financial resources, nearly 5,000 yuan was invested to install the electric 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. V. Improvement measures
In the management of the canteen, we deeply feel that the current state 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.) to improve the dining environment of teachers and students.
Summary of School Canteen Management Part II
I adhere to the concept of "being responsible and working hard", and I can't be careless, conscientious, meticulous and diligent in my work. I think so and do so. Because of my hard work and dedication, I was well received by my colleagues and leaders. In 20x, I was awarded "Excellent party member" and "Advanced Worker" in 20x.
First, seriously study the political business theory, and strive to improve the policy level and professional quality.
As a * * * party member, he never forgets his identity, always takes Deng Xiaoping Theory, Theory of Three Represents and Scientific Outlook on Development, the spirit of the Fifth Plenary Session of the Tenth Central Committee of the Party as his guide to action, strengthens the study of the Party's knowledge, further strengthens his ideals and beliefs, strengthens his self-cultivation, and has a clearer understanding of what our Party is holding, what road to take and what goals to achieve in the new period. In order to lay a solid political foundation for logistics, I have worked in canteen supervision, campus administration, logistics material accounting, college counselors, etc. I have worked hard to learn business knowledge, laws and regulations, and various anti-corruption teaching materials. Learn a series of professional knowledge such as canteen management, food hygiene law, policies and business theories related to logistics management, how college counselors manage students' work, material accounting work system, material accounting work responsibilities, etc., and strive to keep what they have learned in mind, always remember the party's purpose, serve teachers and students dutifully with love for their jobs and true feelings for teachers and students in the whole school, practice Theory of Three Represents, Scientific Outlook on Development and serve the people wholeheartedly with practical actions.
Second, do a good job in canteen management, improve the dining environment in the canteen and improve the service quality.
In 20x, the leader arranged for me to be in charge of the supervision of the student canteen. As the saying goes, "schools should be well managed and focus on two classes", one is the classroom and the other is the canteen. The quality of canteen management is as important as classroom management, which fully shows the importance of running a good college student canteen, and fully shows that college canteen is not only a food problem, but also a political issue, which is directly related to social stability and school development, and is a very sensitive and important issue.
In recent years, with the deepening of the socialization reform of logistics in colleges and universities, most college canteens have adopted new management and operation mechanisms, and increased investment in the construction of canteens. Therefore, it is suggested to local leaders that while increasing the infrastructure construction of canteens, it is more important to break monopoly, introduce competition mechanisms, and do a good job in management to improve the dining environment for students and provide service quality. In order to achieve this effect, I get up early and come back late to solve the problems in my work together with the canteen staff, telling the person in charge of the canteen that the service of the student canteen is an important market, and the quality of food supply is directly related to the interests and health of most people. The hygiene and safety of the canteen are greater than the sky, and the canteen cannot focus on profit. The prices of main and non-staple foods must be adjusted with seasonal fluctuations, and it must be emphasized that serving the teachers and students of the whole school is the first factor. It is suggested that the canteen should work hard to reduce staff and increase efficiency, unify distribution and reduce operation, implement small profits but quick turnover, and strive to obtain reasonable profits on the basis of large quantity and quick turnover. Specifically:
1, control the price
The main function of college students' canteen is to provide catering services for students, which has obvious public welfare. The operation and management of canteen should not only follow the market rules, but also serve the teachers and students of the whole school. We should not only consider the interests of operators, but also the interests of college students, and never allow operators to raise prices at will for greater profits. To strengthen the management and supervision of student canteens, we must first control the price and impose a price limit on the dining price of mass canteens.
2. Strict catering access system for student canteens.
For the management of student canteens, a strict public bidding system is implemented, and all relevant parties (including students) should have representatives to participate in the bidding work to prevent black-box operation and other improper practices.
3. The school and the operator sign a legally binding contract.
Sign a contract to clarify their respective responsibilities, rights and obligations; Clarify the quality requirements and treatment methods, and resolutely cancel its business qualification if it does not meet the requirements.
4, strictly control the canteen hygiene access.
Strictly regulate and manage the sanitary condition of the canteen, establish an effective management and supervision mechanism, and invite students from schools and departments.
Student cadres of the living department participate in the management and supervision of the canteen, and the living department collects students' opinions and suggestions on all aspects of the canteen, and holds life committees from time to time to timely handle and improve students' opinions and suggestions on the canteen. This form has been used to this day.
At the same time, the management inside the canteen should be strengthened, and the responsibility should be put to people. All staff in the canteen are required to strictly abide by relevant laws and regulations for food processing. In addition, the awareness of health and safety and self-protection should be strengthened, and those who do not conform to the hygienic food law should be resolutely resisted.
It is precisely because of this strict supervision of the canteen that the dining environment and quality of students in the canteen have been significantly improved, and the number of students dining has increased, which has been recognized by leaders and praised by students.
Third, do a good job in the formation of two off-campus campuses, and strive to create a "pioneering" function of logistics.
As the saying goes, "the soldiers and horses have not moved, and the grain and grass come first." For the school, the pioneering function of logistics work is mainly reflected in two aspects. The first is the advancement of work, and all the work of the school begins with the advancement of logistics work. The second is the advancement of concept, which means that logistics personnel should establish innovative consciousness and awareness of the times. The innovative development of a school needs the support of logistics work first, which not only needs to constantly improve the service quality, meet the different needs of teachers and students, improve management methods, reduce work links and improve work efficiency, but also needs to constantly update teaching facilities and equipment. For some newly purchased logistics service equipment, logistics personnel should master the operation technology and maintenance methods. Logistics personnel can't be satisfied with the status quo, and logistics service should be ahead of other work in the school.
In 20x—20x, because the new campus is still under construction, the accommodation and teaching in the two old campuses can't meet the needs of new students. Therefore, the school leaders decided to lease a four-story teaching building, two dormitory buildings that can accommodate 1276 people, several ordinary bungalows that can accommodate about 200 people, a two-story temporary experimental building and a large reading room in the west campus of Yangtze University. In this way, in mid-June of X year, the school began to maintain and transform the leased teaching building, dormitory building and experimental building, and set up a team in the campus of Yangtze University, and I was responsible for the logistics. According to the unified deployment of the school, all the work must be ready before September 1. The time is tight, the task is heavy, the weather is hot, and I do all the logistics work alone, which is very stressful, but in any case, I can't miss the big event, so I quickly worked out a work plan and immediately put myself into intense work. First, I found two dormitory officials, a plumber 1, and. They were given a simple division of work: the plumber inspected and maintained the water and electricity operation of the teaching building, dormitory building and laboratory. Two building officials respectively cleaned the teaching building, dormitory building, reading room and laboratory and removed the garbage. Four handymen were responsible for the handling and placement of students' desks and stools in the teaching building, the handling and placement of laboratory teaching experimental equipment and books in the reading room. After these tasks were completed, Immediately transferred to the student dormitory for the handling and installation of the upper and lower beds. Both dormitory buildings are five floors, and the bed iron frame and ceiling are very heavy, and they are all carried by people one by one. One night, we were installing beds, and the power suddenly stopped. In order not to affect the construction period, candles were lit to continue installation. At that time, the conditions were very bitter, and the weather was particularly hot. We were sweating every day. I also suffered from cervical spondylosis and high blood pressure. The campus was very far from home. In order to finish the task on time, I had to take the medicine with me, and I had to eat at a nearby restaurant when I was eating. Due to continuous overtime, my body was seriously overdrawn. In addition, the weather was hot. Finally, one day I couldn't help but faint and woke up and went to work again. With the strong support of the department leaders and the help of colleagues, nearly 1500 sets of students' desks and stools were finally put in the classroom, the blackboards and platforms of 19 classes were all in place, 738 sets of students' bunks were installed, and more than 300 sets of desks and stools were provided for each dormitory, and the wire was pulled for students to dry clothes about100. In order to have a good campus environment for the arrival of new students, weeds around the teaching building and dormitory building have been eradicated, and the municipal sanitation department has been asked to apply pesticides to all the trees on campus.
One summer, under the leadership of the Logistics Department and with the strong support and cooperation of colleagues, we finally completed the task of building the campus on schedule with good quality and quantity, which ensured that the freshmen arrived at school normally, so they were fully affirmed by the leaders of the Department.
Summary of School Canteen Management Part III
To do a good job in the school canteen and safeguard the vital interests of students, the Dietetic Department has carried out the activities of "focusing on students" and "building the image of diet and creating first-class service", which has received good results. Specific practices are:
1. Various management systems have been formulated and improved, such as the post responsibility system for all kinds of personnel, the code of conduct for service personnel, and the service commitment system, which set clear requirements for food hygiene, environmental hygiene, personal hygiene of cooks, raw material procurement, acceptance, storage, processing, sale and tableware disinfection in restaurants, so as to ensure clear responsibilities, complete management systems, interlocking, level-by-level control, reasonable process and standardized operation.
Two, strengthen education and training, improve the quality of workers. Send managers to other universities to visit and study, and learn from the advanced management experience of brother universities. In addition, relevant professionals are selected to participate in the professional knowledge training of 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, aiming at improving the overall quality of each staff and better serving the faculty.
Third, strengthen hardware construction to prevent accidents. During the winter and summer vacations, the restaurant was rebuilt in different degrees, and some hardware equipment and utensils were added, so that the layout was reasonable, the ventilation and lighting were good, and the steam and oil smoke were well discharged. A leading group for production safety was set up, and a "three-prevention" plan was formulated. Emergency lights were installed in the safe passage, and fire-fighting equipment was kept by special personnel. Every day, the administrator made a fire inspection, and when entering the canteen, there was a sign that "the canteen is important and idle people are not allowed to enter". There is a warning in the operation room that "pay attention to safety and careful operation", and the free soup supplied by the canteen is taken care of by special personnel. In addition to purchasing and disinfection, the key and difficult tasks of hygiene are physical examination of cooks, separation of raw and cooked food, no four pests, cleaning of three 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 safety hazards in production and ensure operational safety and food hygiene safety.
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 hall provides free porridge for students every day to ensure that students really eat clean, hygienic, inexpensive meals.
4. The Office of the Catering Department shall be on duty 24 hours a day to serve teachers and students. Set up a quality service supervision desk and a catering service hotline to solve the problems reflected by students at any time.
5. Provide 18 positions to help students, thus solving the urgent needs of poor students.
Because the leaders at all levels of the school attach great importance to the canteen work and make unremitting efforts, they have laid a good foundation for the hardware construction and software management of our school's catering work, enhanced the safety and health awareness and sense of responsibility of all cooks, formed good and standardized hygiene habits, and made great progress and certain achievements in the overall catering work of our school's canteen, ensuring the stability and development of the school. At present, in view of the lack of staff and heavy workload in restaurants, we will make progress despite difficulties, create conditions, pay close attention to standardization, standardization, institutionalization 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 new glory.
Summary of School Canteen Management Part IV
In order to strengthen the supervision and management of school food safety, prevent food safety accidents, implement the responsibility of school food safety management, and ensure the food safety and health of students. According to the requirements of the Notice on the Work Plan for Food Safety Inspection of School Canteen in the Spring of 20x (Yu Food and Drug Administration [20x] No.2) jointly issued by Yuzhou Food and Drug Administration, Yuzhou Health Bureau and Yuzhou Education and Sports Bureau, our institute is responsible for the comprehensive supervision and inspection of urban middle school canteens in accordance with the provisions of the plan, and the inspection situation is summarized as follows:
First, the leadership attaches importance to and carefully organizes
According to the spirit of the document, combined with the actual situation of the unit, a leadership meeting was held, and the work responsibilities were implemented according to the principle of territorial management, and the work tasks, priorities and requirements were defined.
Second, the focus of work
According to the requirements of the plan, the key points of this inspection are: 1, the implementation of the food safety management system, whether the school canteen food safety responsibility system with the principal as the first responsible person has been established, whether the food safety administrator has been defined and the management responsibility has been implemented; 2, catering service license, whether within the validity period, whether beyond the scope of business license. 3. Hardware facilities, whether the layout of the operation room is reasonable, whether there are "three defenses" measures, whether it is equipped with effective disinfection facilities, and whether a special tableware cleaning cabinet is set up; 4, production and processing, whether in strict accordance with the "food safety operation standard" for catering services. 5, the implementation of the system, whether the establishment of the canteen procurement of food and raw materials, food additives and food-related products acceptance and purchase account.
Third, check the situation
This inspection * * * dispatched 220 health supervisors, and inspected the school 17, and 16 had canteens, with 26 canteens. At the same time, the school signed a notice of food safety in the school canteen, a commitment letter and an agreement on the treatment of kitchen waste in the school canteen. The food safety commitment letter will be posted in a prominent position in the restaurant and supervised by students and parents.
Fourth, the existing problems
1 Some school canteens do not have a valid Catering Service Permit. 2. Some employees in school canteens cannot provide valid health certificates. 3. The layout of some school canteens is not very reasonable, and no measures have been taken to eliminate the "four pests". 4. Disinfection facilities in some school canteens need to be improved. 5, food raw material purchasing stock account and claim system is not perfect.
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 living 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 should establish a sense of service between teachers and students. I abide by the rules and discipline in school, unite with my colleagues, be realistic and pragmatic, be optimistic and enterprising, always maintain a rigorous and serious work attitude and meticulous work style, work diligently and work hard. Work in the school, enthusiastic service, stick to your post, and work overtime to complete the tasks that need to be completed in time can be done well. 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 canteens. Health and safety work in school canteens is a major event related to the life safety of teachers and students, no matter how important it is, we can't overemphasize it.
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, obtain complete certificates for the supplied goods, 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. Finished products are separated from semi-finished products, raw and cooked separately. Unshaped foods are stored in clean containers, and covered and covered to prevent cross-infection.
Second, strictly control the production and operation. In the process of food processing, in strict accordance with the relevant regulations, the disinfection of disinfection should be thoroughly cooked. In the rough machining room, choose vegetables and cut them on the chopping board. The operation room should be clean and hygienic, the dining room should be clean and bright, and all doors and windows should be equipped with salmonella and sand windows. Every team should fill in the canteen attendance and canteen operation log every day and produce the food quality inspection form. There is knowledge in washing vegetables. What vegetables should be washed first and then cut, what vegetables should be cut first and then washed, what vegetables should not be soaked, what vegetables should be soaked and washed, 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 the workers to operate in strict accordance with the rules. Vegetarian food is stored in separate cabinets, chopping boards are separated and processed by knives. No need to germinate potatoes, green beans should be cooked in water, 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 food cooked in each meal is moved from the cooking room to the pantry for isolation and storage. Cookers must wash their hands again, disinfect and wear masks before selling meals. Overnight food is put into the freezer in the canteen, and moldy food is not sold.
Fourth, strictly sterilize the tableware. Cleaning and disinfection of tableware and containers for putting crops: firstly, clean the disinfected items with boiling water, then chemically disinfect them with detergent such as Jiemie Jing, then steam them in a steamer for more than 30 minutes, and boil the bulky items in a pot for more than 30 minutes, which is physical disinfection. Backward disinfection room, disinfection cabinet, the implementation of cleaning, disinfection work will be implemented. In recent years, the superior departments have randomly checked the disinfection and hygiene status of tableware in our canteen every time, and the qualified rate is 100%.
Fifth, strictly control the personal hygiene of cooks. As a canteen operator, he insists on regular physical examination and holds a health certificate. Develop good personal habits, frequently cut hair and nails, frequently wash clothes, and frequently change work clothes, so as to wash hands before going to work, disinfect, wear work clothes, wear work hats, and be listed for posts; Wear a mask when selling rice; Stop smoking at work.
In short, I have made my own efforts for the healthy and rapid development of our school in the school canteen, which has been recognized by the teachers and students of the whole school, the trust of parents and the affirmation of leaders at all levels. I will continue to innovate in my future work, accept more supervision and guidance from school leaders, better serve teachers and students, and make the school canteen work to a new level.
Summary of School Canteen Management Chapter 5
Time flies, busy, and the school year is about to pass. Looking back on every day in the past, as a worker 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 to do the work better in the future, here, I will make the following summary of the canteen work this school year.
First, strictly control the sanitation of the canteen, because this 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 before taking up their posts every year. 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 at work. Do a good job in the food hygiene work in the canteen of our school and the work of "one wash, two flushes and three disinfections" of tableware. The workbench should be cleaned with each use, the chopping board should be separated from meat, vegetarian, raw and cooked, and the kitchen room should be thoroughly cleaned every day. If any deficiencies are found in the work, point them out immediately and order them to be corrected in time. All the staff can conscientiously do their jobs, clearly define their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen work.
Second, strictly control food safety, and study the Food Hygiene Law of the People's Republic of China 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 and standardization of school canteens from the system. Regularly and 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 make everything standardized at all times. In food hygiene work, we should focus on "three defenses" (anti-poisoning, anti-poisoning, anti-virus).
Third, strictly control the purchase of food, and strictly control the "five customs" in the procurement work, namely, strict purchase channels, goods entering the warehouse for acceptance, standardized operation procedures, food hygiene and safety, and food storage and storage. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. At the same time, let all the staff participate, all the staff supervise, the responsibility goes to people, the inspection is in place, and the records are detailed. Ensure the quality of incoming goods and block all unsafe factors outside the campus.
Fourth, try our best to control the cooking technology. While strengthening the inspection and supervision of the canteen staff, cultivating their good hygiene awareness and habits and cooking quality, we 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 to 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 achieve "color, fragrance and taste", 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 schools, 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 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 concerted efforts of canteen staff, our canteen will be better and better.
2022 school canteen management summary model essay 5 related articles:
★ 2022 Excellent Summary Template of School Work 10
★ 2022 Summary of Logistics Work with 5 short essays.
★ 2022 School Work Term Summary Report (10)
★ How to write a summary of logistics work in 2022 10
★ Five model essays on school health work in 2022
★ 5 model essays on school work summary template
★ School 2022 Work Summary Template 10
★ The latest five selected work summaries in 2022
★ Summary report of the school's epidemic situation in 2022
★ 2022 school work summary report model essay 10
var _hmt = _hmt || []; (function() { var hm = document.createElement("script"); hm.src = "/hm.js? 67327 13c80496 18d4dd9c9b08bf57682"; var s = document.getElementsByTagName("script")[0]; s.parentNode.insertBefore(hm, s); })();