Time flies and we have a new job. Let’s make a work plan to get a good start. How to write a work plan so that it doesn't become a formality? Below is the 2021 canteen management work plan (selected 7 articles) that I have compiled for you. It is for reference only. I hope it can help you. Canteen Management Work Plan 1

1. Guiding Ideology

With the purpose of serving teachers and students, we will further strengthen the construction of the canteen management team, improve service quality, and enhance the understanding of canteen management. We strive to run the school cafeteria well so that teachers can feel at ease, parents can rest assured, and students can be happy.

2. Work ideas

(1) Improve various systems

1. Introduce school canteen management measures.

2. Strengthen the assessment of canteen personnel, further clarify the work responsibilities of canteen personnel, improve the assessment rules, highlight rewards for attendance, and establish positive examples.

3. The purchase of vegetables adopts a multi-person combination method. Buying vegetables, paying, inspecting goods, weighing, and keeping accounts are all responsible for each other and supervise each other. The General Affairs Office implements comprehensive supervision and the principal in charge approves it uniformly.

4. Establish a school meal management committee to discuss student meal recipes regularly and announce them to parents one week in advance. Ensure that teachers and students have meals, ensure the variety of dishes is diversified, and strive to ensure the quality and nutrition of dishes.

5. Carry out cost accounting, actively play the role of the Food Management Committee, investigate the canteen management and the dining situation of teachers and students from time to time, and deal with problems found in a timely manner. Canteen fees are announced to faculty and staff at the end of each month.

(2) Improve overall quality

1. Organize canteen staff to study the "Food Hygiene Training Materials" and other materials, and appropriately organize outings to participate in training, organize regular study sessions for canteen staff, and improve Hygiene awareness of canteen staff.

2. Strive to refine the division of labor, further clarify job responsibilities, link the completion of job tasks with assessment, and improve the job awareness and service awareness of canteen personnel.

3. Improve teachers’ service awareness, further standardize the management of students’ lunches, educate students to cherish food, save food, and let students eat well.

(3) Innovating the work process

1. Further standardize the work process of canteen staff, washing vegetables, cutting vegetables, stir-frying, dividing dishes, dividing rice, etc. in strict accordance with the requirements operate.

2. Summarizing the gains and losses based on the trial implementation of teacher weighing dishes last semester. This semester, the weighing work will be solely responsible for the staff Aunt Shi.

3. Carefully manage procurement and purchase at designated locations to ensure the quality of purchased items.

(4) Attach great importance to health and safety work

1. Purchase food through normal channels, obtain legal documents from the contract stalls, and conscientiously do quick inspections of pesticide residues and sample retention. Washing vegetables must be clean, cooking vegetables must be cooked properly, storing vegetables must separate raw and cooked vegetables, and various utensils must be placed and used in categories.

2. Carry out disinfection work meticulously. Tableware should be disinfected once a day. There should be a dedicated person responsible for the disinfection work and keep records of disinfection.

3. The fly-proof facilities already have screen windows. Screen windows should be closed and the workspace should be closed during operations.

4. Canteen staff must hold a health certificate and health knowledge training certificate when working. They must wear work clothes and maintain good personal hygiene during work. Those who do not meet the hygiene requirements are not allowed to work. Environmental hygiene is divided into People are divided into responsibilities and guaranteed to be cleaned once a week.

5. Electricity and diesel are used in canteen stoves and other places. Employees are required to operate in a standardized manner and always pay attention to the safety of electricity and fuel.

6. Strengthen the property management of the canteen. Valuable items are stored in the warehouse, and items must be registered when entering or leaving the warehouse. Canteen Management Work Plan 2

In order to further strengthen the food hygiene management in the agency canteen and ensure the dining safety of agency staff, in accordance with the relevant provisions of the Food Hygiene Law and combined with the specific situation in 20xx, the following plan is specially formulated:

1. Establish and improve the canteen health management network, implement a clear division of labor, assign responsibilities to each person, ensure a sound health management system, and publish it on the wall.

2. Staff in the canteen of the agency undergo regular health examinations every year, and the valid health certificate rate reaches 100%.

Personal hygiene must be good. You must wear work clothes and hats when working. Do not leave long hair, beards, or nails. Do not stain your fingers, wear rings or jewelry. Smoking is strictly prohibited during operation.

3. Actively carry out health education, with the health knowledge popularization rate reaching 100%, the passing rate of food hygiene examination reaching 100%, and the healthy behavior formation rate of staff exceeding 95%.

4. The indoor and outdoor environment should be kept clean and tidy. Sanitation and cleaning work should be divided into areas and wet cleaning should be carried out every day. Indoor items must be placed neatly, with no dust, no cobwebs, no cigarette butts on the floor, no traces of phlegm, and no sanitary blind spots. Garbage is managed in buckets and emptied in a timely manner to ensure there is no backlog of garbage.

5. In the production room, stove room, cooked food room, rough processing room, tableware washing room, and vegetable selling room, there should be no water on the ground, no "four hazards", and no exposed garbage.

6. Make a reasonable layout of the food hygiene process, raw materials come in and cook out, flow operation, no cross-travel, flow operation of tableware, washing and operation of production lines without cross-contamination.

7. The facilities for disinfecting tableware must be in good condition, the measures must be implemented, and a dedicated person must be responsible. The disinfected tableware must be smooth, clean, free of water, greasy, and food residue.

8. Seriously do a good job in eliminating the four pests, implement various measures to eliminate the four pests, and conduct regular inspections. The production site carries out regular killing activities to ensure that there are no flies, no rats, no cockroaches, and no mosquitoes, and the density of the four pests reaches the standard.

The sanitation management work in the agency canteen is extensive, rich in content, and demanding. Each person responsible for sanitation and cleaning must compare the standards and implement them one by one, often identify weak links, and strive to complete various tasks to ensure Health management work is moving towards standardization, regularization and institutionalization. Canteen Management Work Plan 3

In order to conscientiously implement the "Food Hygiene Law of the People's Republic of China" and further strengthen the hygiene management of school cafeterias, in accordance with the "Food Hygiene Law" and "School Hygiene Work Regulations", Combined with the actual situation of our school’s canteen, we ensure that all teachers and students have a clean and comfortable working environment, ensure the smooth progress of dining tasks, and maintain the honor of the A-level canteen. The canteen work plan is specially formulated as follows:

1. We must continue to further strengthen canteen work management, strengthen technical training, and improve the professional level and service quality of canteen employees.

2. On the premise of doing good canteen work. All canteen staff must actively participate in political studies, constantly improve their consciousness of serving teachers and students, and be polite, civilized, and proactive.

3. Strictly implement the Food Hygiene Law, and staff must hold health certificates when working to strictly prevent health accidents.

4. Do a good job in food procurement, transportation, storage, and sanitation. If you find any food that has deteriorated or rotted, do not purchase it in advance to prevent food poisoning.

5. Improve school cafeteria hygiene. Tableware should be disinfected every day and raw and cooked food should be separated to prevent the occurrence of infectious diseases.

6. Wash all the food, do not eat raw food, and try to eat it freshly.

7. Food should be kept clean, fly prevention measures should be increased in summer, and heat preservation should be done in winter.

8. We must do a good job in purchasing grain, oil, vegetables and other food, and do a good job in various inventory counts and related matters at the end of the month.

9. The quality of the procurement of various materials, food, and vegetables must be ensured. The supply must be timely, purchase less and purchase frequently, and pay attention to cost-effective prices.

10. Correctly handle the working relationship between kitchen staff, support each other, get along well, and work together.

11. The purchased food must be inspected by Zhang Huiming and Pu Jinghua. After passing the inspection, they must sign on the invoice before it can be submitted to the accountant for reimbursement.

12. The purchase of materials (tableware, cooking utensils) and other materials needed for the kitchen must be approved by the director of general affairs before purchasing. The use of large funds must be approved by the principal.

13. You must consciously do your job well, work hard, and constantly improve the quality of food to ensure that there are no errors and safety without accidents.

14. Cost-effectiveness must be carefully done for all kinds of foods that need to be cooked, including: pasta, oil and salt, seasonings, vegetables, meat, etc., to ensure the normal economy of the canteen operation.

15. Personal attention: Wear work clothes during working hours, do not meet guests in the canteen, smoking and other matters unrelated to work are strictly prohibited during working hours. Take regular baths. Get a haircut and don’t keep your nails too long. For the hygiene areas allocated to individuals, they must be cleaned up in a timely manner to ensure that drinking tableware, floors, and warehouses are clean and tidy. The squad leader is responsible for the major cleaning task of the canteen on Friday, so that the canteen is always clean, hygienic and orderly.

Sixteenth, take the change of reporting methods and improve service awareness as the breakthrough point, focus on improving the food in the canteen and strengthening the quality of the food, and work hard.

17. Give full play to the functions of the Catering Committee, hold regular meetings, and listen to and give feedback to teachers and students in a timely manner.

18. At the beginning of the new semester, all canteen staff must accept new challenges with a new attitude. In order to ensure the full development of canteen work, we are confident that we will abide by the school's rules and regulations and never be late. Do not leave early, take good care of public facilities, pay attention to economy, implement the work in detail, and make due efforts to establish a good overall image of the school. Canteen Management Work Plan 4

This plan is specially formulated to strengthen the management of our school canteen, reduce the burden on students and parents, eliminate safety hazards in the school canteen, ensure the physical and mental health of teachers and students, and serve education and teaching.

1. Work objectives

1. Standardize the accounting management of the school canteen and ensure that the accounting is legal and legal, the bills are authentic, the procedures are complete, and the accounting statements are standardized.

2. Standardize the management of school cafeterias to ensure that all funds for students’ nutritious meals and boarding school are used to improve students’ lives.

3. Strengthen the sanitation management of school canteens, improve canteen sanitation facilities and management systems, and strictly prevent the occurrence of food poisoning accidents.

4. Strengthen the ideological and style management of school cafeteria personnel and ensure that Cheng Mengsu has a good service attitude, good work quality, abides by discipline, and obeys arrangements to serve school teaching and the lives of teachers and students.

2. Main measures

1. Strengthen the school canteen responsibility system, put canteen safety and health management first, and improve canteen management and safety and health work systems. Canteen staff must grasp the quality control, strictly prohibit the purchase and use of rotten, spoiled, harmful and toxic food, strictly implement the system of asking for tickets and certificates, and do not buy without a certificate. Strict operating procedures are adopted to prevent food poisoning incidents from occurring. Pay attention to the management of electricity, fire and fire-fighting equipment to ensure that no safety accidents occur in the canteen.

2. Strengthen the management of canteen item procurement. Strictly implement the "Regulations on the Management of Certificates and Invoices for Food Procurement". Dazhuang items and suppliers sign an "ordering contract" that includes content to ensure food safety. For other small village items, items must be purchased at selected points, and the price, quality, etc. of the items must be inspected and recorded one by one. Implement a food sample retention system, keep sample retention records, and ensure food quality. Strictly close disciplinary loopholes.

3. Strengthen canteen hygiene management. Clean three times a day according to the "duty schedule" to ensure the canteen is hygienic and tidy.

4. Strengthen the management of canteen fund procedures. The purchase of large quantities of food and items is handled by the purchasing team, which is composed of the canteen supervisor and the teacher on duty. The signing procedures and the accounting are transparent and open.

5. Strengthen canteen accounting management. Eliminate non-canteen expenses. Calculate on a daily basis, balance on a weekly basis, and settle on a monthly basis to ensure that the allocations for student nutritious meals and boarding school funds are basically in balance with food expenses.

6. Strengthen the management of canteen staff and standardize work behavior. Strengthen the business training and political learning of canteen employees to improve service quality.

7. Strengthen canteen management to ensure that each meal is safe and hygienic, conforms to the living and eating habits and tastes of most students, and achieves the purpose of the "Nutrition Improvement Plan"

In short, "food "Safety" is more important than Mount Tai. We must always put "food safety" first and make good use of every penny spent on nutritious meals and boarding. Canteen Management Work Plan 5

In order to conscientiously implement the "Food Hygiene Law of the People's Republic of China" and further strengthen the health management of school canteens, in accordance with the Food Hygiene Law and School Health Work Regulations, combined with our school canteen Based on the actual situation, the canteen work plan is specially formulated as follows:

1. We must continue to strengthen canteen work management, strengthen technical training, and improve the professional level and service quality of canteen employees.

2. Strictly implement the Food Hygiene Law, and staff must be certified to work to strictly prevent sanitary accidents.

3. Strictly control food procurement, transportation, and storage. Food that has deteriorated or rotted must not enter the canteen to prevent food poisoning.

4. Improve school canteen hygiene, disinfect cooking utensils once a day, and separate raw and cooked food to prevent the occurrence of infectious diseases.

5. Food must be kept clean and hygienic. In summer, it is necessary to prevent flies, mice and dust, and in winter, it is necessary to keep it warm.

6. When purchasing various materials, food, and vegetables, we must ensure quality and timely supply, purchase infrequently and frequently, and conduct price and cost accounting.

7. Correctly handle the relationship between staff and ensure friendly cooperation.

8. Staff should wear work clothes during work and do not receive customers in the canteen. Take regular baths and haircuts, don’t keep your nails too long, and don’t wear jewelry. The canteen tableware, floors, and warehouses must be kept clean and orderly at all times. Canteen Management Work Plan 6

According to the requirements of the xxx Education Bureau on food hygiene management and based on the actual situation of our school, this period will further strengthen food hygiene management, strengthen worker training and learning, and ensure food quality. Now we The school canteen safety management work is arranged as follows:

1. Work objectives

The school always adheres to the purpose of serving students, takes high-quality services and hygienic and delicious food as its work responsibility, and does not take For the purpose of profit, we use scientific calculations and reasonable arrangements as a way to improve the quality of students' meals, and effectively provide logistical support so that all students in the school can devote full energy to their study, life and work.

2. Carefully prepare the canteen before the start of school

1. Prepare staff training in advance according to the requirements of the Education Bureau.

2. Check the condition of the canteen and prepare for the start of school.

3. Determine food raw material suppliers.

4. Do a good job of cooking utensils, tableware and other sanitary work in the canteen.

3. Specific implementation approaches and methods

1. Our school canteen implements standardized, scientific and institutionalized management, establishes and improves various rules and regulations and accountability systems, and achieves effective The rules can be found and things should be done according to the rules.

2. Strengthen the supervision of workers’ work attitude, work ability and work quality, carefully carry out evaluation and evaluation work, pay attention to process evaluation, and link it with wages. Prevent non-canteen staff from entering the operation room.

4. Further strengthen the cleaning and disinfection of tableware and utensils in the canteen, and strengthen food sample retention. Disinfection time should be no less than half an hour each time. Do a good job in cleaning and hygiene. Do a good job in the morning inspection of canteen staff.

5. Conduct designated procurement, establish a certification system, strengthen material management, and ensure the safety of food raw materials.

6. Carefully plan and scientifically arrange to ensure the quality of students' meals, provide teachers and students with high-quality services and delicious food, and provide students with a warm atmosphere like home.

7. Dressing requirements: When entering the workplace, you must change and dress as required, wear work clothes, masks, hats, gloves, and wash your hands frequently.

8. Brainstorm ideas and flexibly prepare meals. Listen to reasonable suggestions from teachers, students and parents to ensure the normal operation of the school cafeteria.

10. Strengthen the financial supervision of the canteen to be "open, fair and impartial" and ensure that students' living expenses are "taken from students and used for students". Canteen Management Work Plan 7

1. Guiding ideology:

In order to strengthen the management of our school canteen, eliminate safety hazards in the student canteen, ensure the physical and mental health of teachers and students, and safeguard the interests of the school and students, this special Develop this work plan.

2. Work objectives:

1. Further standardize the prices of canteen dishes to truly reduce students’ living costs. Changes in dish prices must be approved by school leaders.

2. Strengthen food safety management, improve canteen sanitation facilities and related food safety management systems, and strictly prevent the occurrence of food poisoning accidents.

3. Strengthen the ideological and style management of canteen staff, ensure that canteen staff have good service attitude, good work quality, abide by disciplines, obey arrangements, strive to serve school teaching and teachers and students' lives, and strive to achieve a satisfaction level of 95 in the canteen %above.

4. It is strictly forbidden for canteen staff to give leftovers to students. If this happens, severe punishment will be given if found out.

5. The tableware and chopsticks used by students for three meals a day must be put into the disinfection cabinet for disinfection after being sorted by the staff.

6. The chopsticks used by students must be replaced with new chopsticks every month to prevent any unclean, unhygienic, and germ-laden food and items from infringing on the students' physical and mental health.

3. Main measures

1. Strengthen the canteen responsibility system, put canteen safety and health management first, and improve canteen management and safety and health work systems. Canteen staff must grasp the quality control, strictly prohibit the purchase and use of rotten, spoiled, harmful and toxic food, strictly implement the certificate request system, and do not purchase without a certificate. Strict operating procedures are adopted to prevent food poisoning incidents from occurring. Pay attention to the management of electricity, fire and fire-fighting equipment to ensure that no safety accidents occur in the canteen.

2. Strengthen canteen employment management and standardize employment behavior. Strengthen business training and political learning for canteen employees to improve business standards and service quality.

3. Strengthen the management of canteen item procurement. Bulk items must be purchased at designated points, and other small items must be purchased at selected points, and product price, quality and other contents must be inspected and recorded one by one. Implement a food sample retention system, keep sample retention records, and ensure food quality.

4. Students’ three meals a day must be supervised by the teacher on duty, the canteen administrator, and the canteen staff to ensure the safety of students’ meals.

5. If the popularization of nutritious lunches is to benefit every student in school, administrators must publicize the meals and strictly control the quality of the meals. Before a nutritious lunch is sold, a leader accompanying the meal must try it first before selling it.

6. Restaurants, operating rooms, and storage rooms must be disinfected regularly.

7. In summer, we must carefully take care of the "three defenses", namely, fly prevention, mosquito prevention, and rodent prevention. Ensure a safe, healthy and hygienic semester.