20 19 annual work summary, the staff of the school canteen, 5 pieces of work summary of the staff of the model canteen (1)
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 food poisoning prevention and control plan has been improved 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 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 * 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.
20 19 annual work summary, the staff of the school canteen, 5 pieces of work summary of the staff of the model canteen (2)
"Food is the most important thing for the people", as a school canteen, we should consider the diet of teachers and students and ensure the physical and mental health of teachers and students. Now we make the following summary of the canteen management in our school over the past year.
First, the leadership attaches great importance to and fully guarantees it.
The school canteen is related to the stability and development of the school and the vital interests of teachers, students and employees. School leaders have always attached importance to canteen management and food hygiene and safety, taking it as a major event. The principal, the principal in charge, the director, the director in charge and the canteen administrator sign the responsibility form at different levels and give active support to the hardware construction of the canteen. The headmaster held logistics seminars for many times to study the development goals of the canteen work, put forward opinions on the canteen construction, and personally directed the renovation of the canteen. The attention, care and guidance of school leaders have laid a good foundation for the construction of standardized canteens in our school, and it is also the key link for us to do a good job. In 20XX, the canteen took the creation of canteen as the focus of work, checked the deficiencies, rectified them in time, and strived to make the canteen work in our school reach a new level. Recently, Tongshan County Health Supervision Office will evaluate and accept the canteen of our school.
Second, strengthen software management
At the beginning of the semester, the canteen manager and the staff studied the Food Hygiene Law of the People's Republic of China together to raise their awareness of each staff member's thoughts. Over the past year or so, ten rules and regulations have been formulated and put on the wall, especially to improve the prevention and control plan of food poisoning, and 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 seven main ingredients are strictly controlled, thus fundamentally eliminating food safety hazards.
Since the establishment of the canteen, the school has attached great importance to the internal management of the canteen and made great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive. In food hygiene work, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention), 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 a good job in relevant materials, so that the materials are complete, informative 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.
A team Committee and an inspection team of the Ministry of Life were set up, and under the leadership of the student union and the clinic, the overall work of the canteen was inspected and spot-checked, and the results were quantitatively announced on the wall. According to this, the canteen office will reward and punish and implement the last elimination system.
Third, increase hardware investment
In the management of the canteen, we deeply feel that the current state of hardware facilities and equipment in the canteen has not met the development requirements, and the number of diners has increased from more than 2,200 to more than 2,600. The school raised funds in many ways, increased revenue and reduced expenditure, and rebuilt and expanded the canteen many times, but it was still congenitally insufficient. Last summer vacation, after the school leaders fully demonstrated and studied, they made up their minds to make a big adjustment to the layout of the canteen again. After renovation, the face is completely new, the dining room environment is bright and clean, the kitchen is clean and tidy, and things are true; Decoration and renovation have been carried out from the facade of the canteen, the staff canteen, the kitchen and the dining room, which has completely changed the face of the canteen. For the ceiling of the operation room, the internal facilities of the canteen were renovated, and anti-fly and anti-mouse facilities and ultraviolet disinfection lamps were added. The canteen was painted as a whole and a stainless steel operation desk was added. In addition, the circuit and electrical facilities of the canteen have been completely updated, and the sewer has been rebuilt to ensure the smooth flow of the sewer. Four operation and disinfection rooms were adjusted, and the rice selling system was reformed and updated, which greatly improved the efficiency of rice selling. Therefore, it can be said that the improvement of canteen hardware conditions provides us with the necessary material guarantee for the construction of standardized canteens.
Fourth, adhere to service education and respect teachers and students *
In the canteen work, we adhere to the purpose of "educating people by service and educating people by management", do two services well, and the fundamental task and nature of serving the school cannot be changed.
The mental outlook of canteen staff has improved steadily, showing high service enthusiasm. At the end of 20XX 1 1, the General Affairs Department organized canteen staff to hold a democratic symposium on students' dietary work to understand students' thoughts and wishes. At the same time, we should change the single forum form, carry out canteen opinion survey and food hygiene knowledge propaganda on the internet, and pay attention to the online messages of teachers and students. Seriously organize chefs, trade unions and logistics related personnel to make recipes and publish them on bulletin boards and online regularly.
Nevertheless, compared with the needs of teachers and students and the standards of canteen, there is still a certain gap due to congenital structure and hardware problems. In summer, the software and hardware construction will be further improved according to the health requirements. Canteen management is a long-term, meticulous and hard work. Only by doing a good job seriously and practically can we ensure the quality and quantity. This is another important experience of our school in canteen work.
20 19 annual work summary, the staff of the school canteen, 5 pieces of work summary of the staff of the model canteen (3)
Food is the most important thing for the people. For students who leave home, "eating" is more important than "living". School is a special unit, and students are a special consumer group. The management of school canteens and the safety of students' hygienic diet are related to students' health, the reputation of the school, the improvement of teaching quality, the development of the school and the stability of society. Therefore, students, parents and society are concerned about canteen management, and superior leaders are more concerned. Therefore, from the principal to all administrative leaders, our school attaches great importance to it, supports it at work, and guarantees it financially. In 20XX, our school passed the management acceptance of Wuxi "A" class canteen with high standards. All our staff engaged in canteen work feel a great responsibility, have a good understanding of the importance of work, and have a sense of responsibility, dedication and initiative. Here is a brief report on the following points:
First, the establishment of canteen management network institutions.
Our General Affairs Office is fully responsible for the school canteen. A deputy director is specially responsible for the daily work. The food management committee implements the quality evaluation and financial supervision of the canteen. The food management committee is attended by some representatives of the trade unions, teachers' congresses and outstanding students, and directly puts forward the food quality evaluation to the principal's office or the General Affairs Office. The school canteen is divided into two teams: one canteen (the first floor) and the other canteen (the second floor). The two responsible persons hired by the school are the squad leaders, and the responsibilities are clearly defined, and the safety responsibility forms are signed at different levels to supervise and assess each other.
Second, improve the system and put measures in place
Our general affairs department holds a special meeting for canteen staff every month, and invites comrades from the town health and epidemic prevention station to be our voluntary supervisors to attend the meeting, focusing on studying and discussing the implementation of various rules and regulations and safety education. Since 20XX, the School Logistics Management System, the Convention on Hygiene and Safety of Canteen, the Duties of Canteen Staff, the Basic Hygienic Requirements for the Canteen of Zhangzhu Senior High School, the Certificate of Safety Responsibility for the Canteen of Zhangzhu Senior High School, the Assessment System for Logistic Staff, the Tableware Cleaning and Disinfection System, the Emergency Treatment and Epidemic Reporting System for Food Poisoning, and the Food Storage and Warehouse System for Canteen have been formulated. The canteen staff health and personal hygiene system, as well as seriously study the food hygiene law of the People's Republic of China and the food hygiene regulations of Jiangsu Province, etc., so that the system is sound, the measures are in place, the management is strict, and whoever has problems is responsible. In order to prevent all management systems from becoming a mere formality, the system is implemented. On the one hand, on the basis of organizing all the staff to learn various management systems, the canteen has conducted intensive skills training for all the staff. This year, we have conducted two simulated fire-fighting drills, and also conducted several drills on personal skills according to the requirements of different positions in the department. On the other hand, we have strengthened the on-site supervision and on-site education of gymnasts during the implementation of the management system. Based on the bad habits of operation twist personnel in the whole catering industry, we have adopted a series of effective measures to improve the management system.
Third, the canteen management form
At present, the management form of school canteens is self-management and the system of hiring team leaders. The canteen chefs make menus, which are audited by the General Affairs Department, and then delivered by designated units. The special person appointed by the General Affairs Department is responsible for acceptance and audit, and then approved by the General Affairs Director. The whole process is supervised by the school doctor and combined with irregular spot checks by the Food Management Committee. There are about 1200 people dining in the school. Require the canteen to constantly adjust and improve the diet structure. There are no less than 12 varieties for breakfast, and no less than 23 varieties for lunch and dinner for students to choose, and the method of cooking more than one dish is adopted to suit students' tastes. All vegetable prices are set by the General Affairs Office and the Food Management Committee. At present, total halo 2 yuan, small halo 1, 5 yuan, seasonal vegetables 0, 5 yuan? 1, 0 yuan, soup is free. According to the management concept of the school canteen, students are not allowed to earn money. At present, the profit is controlled within 2% or 5%, and all the funds are basically used for students' meals.
Four, the implementation of fixed-point procurement system, put an end to security risks.
The safety work of the canteen is mainly 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, seasonings 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 system of obtaining certificates, obtain food hygiene inspection certificates, laboratory tests, business licenses and related certificates, which will be accepted by the General Affairs Department, and effectively grasp 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, so as to prevent non-permitted food from entering the campus. The processing and storage of food and the cleaning and disinfection of tableware are carried out at the post, and the division of labor is assigned to people. The responsibilities are clearly defined and recorded in time, and the General Affairs Department conducts irregular inspections. 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 relevant management personnel shall have a health examination every semester, a monthly safety meeting and a daily health examination, receive necessary knowledge training for temporary inspection at any time, maintain good personal hygiene, and wear uniform work clothes and working caps.
V. 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, 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 satisfactorily, healthily and safely is a problem that our school will always think about in the future.
20 19 annual work summary, the staff of the school canteen, 5 pieces of work summary of the staff of the model canteen (4)
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.
20 19 annual work summary, the staff of the school canteen, 5 pieces of work summary of the staff of the model canteen (5)
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.