Summary of food factory's work in the first half of the year

Summary of food factory's work in the first half of the year (5 selected articles)

Before we knew it, our efforts were over. Looking back on this extraordinary time, there are laughter, tears, growth and shortcomings, and it is necessary to write a work summary seriously. So is it really difficult to write a work summary? The following is a summary of the work of the food factory in the first half of the year (selected 5 articles) that I helped you sort out, hoping to help you.

Summary of the work of the food factory in the first half of the year 1 According to the unified arrangement and requirements of the Municipal Food Office, combined with the actual situation of the street, the food safety work environment in the first half of the year is summarized as follows:

First, strengthen leadership and improve governance mechanisms.

In order to further improve the food safety management system, build a food safety responsibility network and ensure the safety of people's lives. Our department has set up a leading group with Peng Yuegang, director of the office, and Qiu Peining, deputy director, as deputy heads and the directors of the main offices of the office as members. There is also the food safety supervision office, with Qiu Peining as the director of the office, members of the administrative village, community health service center and village clinic, and concurrently serving as food safety coordinator, propagandist and information officer, with clear responsibilities.

Second, generally advocate and create an atmosphere.

In the first half of the year, our bureau took the food safety publicity week as an opportunity to organize relevant staff to carry out food safety publicity through various forms. First, set up a food safety knowledge publicity column in the office public affairs column; Second, set up fixed large-scale propaganda slogans in densely populated areas; Third, the application of electronic display screen to promote food safety knowledge; Fourth, more than 300 food safety manuals and 300 food safety knowledge questions and answers were printed and distributed to passers-by, so that the general public can understand the tension of food safety and spread the food safety knowledge of residents.

The third is to clarify the objectives and intensify the rectification.

The first is to implement a dynamic monitoring mechanism. In order to protect people's health and prevent sudden accidents such as food poisoning, our office has organized relevant departments to reflect on the catering industry and canteens of various units in the area one by one on the relevant documents such as catering licenses and employees' health certificates, and to check and fill the gaps in real time and provide guidance in place. For those who do not meet the conditions, a notice will be issued on the spot, requiring that the relevant procedures be resolved within a time limit; Rural group dinners were cashed in real time at the beginning of the year, and the information was submitted for reward. Before the deadline, our bureau had reported 37 rural group dinners.

The second is to reflect on food safety during the festival. During major festivals, I will control the personnel on duty in advance. I made a special reflection on the restaurants and shops in the street area. The focus of introspection is the sanitary facilities, certification environment and health status of employees in catering units. Introspective notes, some catering units have some problems, such as simple processing and business premises, mixed raw and cooked food in food disposal punishment areas, and lack of ammonia fans in fly-proof and dust-proof facilities. According to the problems invented in introspection, the pace of rectification was smoothed out.

The third is to carry out special reflection on campus food hygiene and safety. In the first half of the year, our bureau conducted a special self-examination of primary and secondary schools and three kindergartens within its jurisdiction. The main contents of the self-inspection include: the implementation environment of the "four pests" facilities in the canteen, the catering license, the health status of employees, the food source, tickets and food samples;

Fourth, strengthening communication and harmony can promote. In June, the leaders and all staff of the Food Safety Office of the Ministry in charge of work participated in the commendation and business training activities of the Market Supervision Administration. There was no food safety accident in our office before the deadline.

In the first half of 20xx, our bureau did some work and made some achievements, but the food safety work under the new situation has a long way to go, and the responsibility is more important than Mount Tai. In the second half of the year, we will focus on the following aspects:

First, strengthen organizational support and strengthen the sense of responsibility.

Food safety is a constant and unremitting work. Village-level and sub-village-level regulatory agencies should attach great importance to the comprehensive management of food safety, do practical things for the people and ensure the safety of people's lives. Those who cause major food safety accidents should be strictly investigated for responsibility.

Second, create publicity momentum and expand publicity.

Actively explore effective new ways to publicize food safety, use village-level strength and advocacy garden, broaden the propaganda position, and let the masses be educated and inspired in a subtle way. At the same time, actively carry out honesty propaganda teaching and training teaching, innovate propaganda situations, and let more people participate in food safety propaganda.

Third, strengthen team support and spread food safety knowledge.

Regularly organize "four members" to participate in food safety knowledge learning, actively cooperate with the stand-out market supervision institute to carry out general survey and supervision work, and lay a solid foundation for food safety supervision work within its jurisdiction.

In short, in the second half of the year, our bureau will actively * * * cooperate with Hao Hao Municipal Market Supervision Administration and Heli Market Supervision and Governance Institute to carry out food safety supervision within its jurisdiction, intensify its work, earnestly perform its supervisory duties, and successfully complete all the objectives and tasks set at the beginning of the year.

2. Summary of food factory work in the first half of the year According to the unified deployment and requirements of the Municipal Food Office, combined with the actual situation of the street, the food safety work of our office in the first half of the year is summarized as follows:

First, strengthen leadership and improve management mechanism.

In order to further improve the food safety management system, build a food safety responsibility network and ensure the safety of people's lives. Peng Yuegang, director of the office, served as the team leader, Qiu Peining, deputy director, served as the deputy team leader, and the directors of the main offices of the office served as members of the leading group. There is also a food safety supervision office, with Qiu Peining as its director. The members are the director of the administrative village, the director of the community health service center and the director of the village clinic, who are also the food safety coordinator, propagandist and information officer respectively, with clear responsibilities.

Second, widely publicize and create an atmosphere.

In the first half of the year, our bureau took the food safety publicity week as an opportunity to organize relevant staff to take to the streets and carry out food safety publicity through various forms. First, set up a food safety knowledge publicity column in the office government affairs publicity column; The second is to set up fixed and large publicity slogans in densely populated areas; The third is to publicize food safety knowledge by using electronic display screen; Fourth, more than 300 food safety manuals and 300 food safety knowledge questions and answers were printed and distributed to passers-by to let the general public know the importance of food safety and popularize residents' food safety knowledge.

The third is to clarify the objectives and intensify the rectification.

The first is to implement a dynamic monitoring mechanism. In order to protect people's health and prevent food poisoning and other emergencies, our office organized relevant departments to check the catering license, health certificate of employees and other related documents one by one for the catering industry and canteens of various units within its jurisdiction, and timely check for leaks and fill vacancies, with guidance in place. Do not meet the requirements, issued a notice on the spot, requiring a deadline to handle the relevant procedures; At the beginning of the year, the rural collective dinner timely cashed in last year's information submission reward. Before the deadline, our bureau has reported 37 cases of rural collective dinner information.

The second is to carry out food safety inspection during the festival. During major festivals, I will arrange the personnel on duty in advance. Special inspections were conducted on restaurants and shops in street areas. The inspection focuses on the sanitary facilities, certificates and health status of employees in catering units. The inspection shows that some catering units have some problems, such as simple processing and business premises, mixed raw and cooked food processing areas and lack of fly-proof and dust-proof facilities. According to the problems found in the inspection, implement the rectification measures.

The third is to carry out special inspections on campus food hygiene and safety. In the first half of the year, our bureau conducted regular and irregular special inspections on primary and secondary schools and three kindergartens within its jurisdiction. The main contents of the inspection: the implementation of the "four pests" facilities in the canteen, the catering license, the health status of employees, food sources and food samples;

The fourth is to strengthen communication and coordination capacity building. In June, the leaders and managers in charge of the Food Safety Office of the Office participated in the commendation and business training activities of the Market Supervision Administration. There was no food safety accident in our office before the deadline.

In the first half of 20xx, although our office has done some work and made some achievements, the food safety work under the new situation has a long way to go, and the responsibility is more important than Mount Tai. In the second half of the year, we will focus on the following aspects:

First, strengthen organizational construction and strengthen the sense of responsibility.

Food safety is a constant and unremitting work. Rural grass-roots regulatory agencies should attach great importance to the comprehensive management of food safety, do practical things for the people, and ensure the safety of people's lives. Those who cause major food safety accidents should be strictly investigated for responsibility.

Second, create publicity momentum and expand publicity coverage.

Actively explore effective new ways to publicize food safety, make use of village power and publicity garden, broaden publicity positions, and let the masses be educated and inspired imperceptibly. At the same time, actively carry out integrity publicity and education, training and education, innovate the publicity situation, and let more people participate in food safety publicity.

Third, strengthen team building and popularize food safety knowledge.

Regularly organize "four members" to participate in the study of food safety knowledge, actively cooperate with the stand-out market supervision institute to carry out the general survey and supervision work, and consolidate the foundation of food safety supervision work within its jurisdiction.

In short, in the second half of the year, our bureau will actively cooperate with the Municipal Market Supervision Administration and the Heli Market Supervision Administration to carry out food safety supervision within its jurisdiction, redouble its efforts, earnestly perform its supervisory duties, and successfully complete all the objectives and tasks formulated at the beginning of the year.

Summary of food factory's work in the first half of the year III. Basic situation

XX Township covers an area of 28.9 mu (square kilometers) and has a population of 63 1 1. There are 38 food and drug production and business units and 26 unlicensed ones, including 20 food circulation business units (canteens) and 6 catering service units (small restaurants). Since the first half of the year, rural self-organized reunion dinner registration 13 times.

Second, the work carried out

(A) to strengthen leadership

Township party committees and governments attach great importance to food safety work, hold special meetings and take effective measures to strengthen leadership over food safety work. The township government has set up a food safety working committee, headed by the main leaders of the township, to ensure the effective and orderly development of food safety work in the township. At the beginning of the year, the township government signed a letter of responsibility for food safety work with the villages to implement the responsibilities. Formulate emergency plans for food safety, and guide and standardize the emergency handling of food safety accidents in towns and villages.

(2) Intensify publicity.

In view of the weak links in the people's awareness of food safety, the township increased its publicity efforts to raise the awareness of the masses. Conduct lectures on food safety knowledge from time to time, ensure at least once a month to carry out household publicity, regularly update food safety publicity information, and set up a mass consultation office to receive visiting people. Through extensive publicity, people's awareness of food safety has been improved.

(3) Strengthen inspection to ensure safety.

1. The township government has incorporated food and drug safety into the annual target assessment of each village. The food safety coordinator of each village is responsible for the filing, registration and reporting of the collective banquet of the village group.

2. The inspection and supervision of food safety in my township focus on farmers' markets, grocery stores and catering service units, and work in accordance with the four links of food source pollution control, production and processing, and circulation and consumption, and severely crack down on illegal and criminal acts of producing and selling fake, shoddy, toxic and harmful foods.

3. Focus on festivals such as "New Year's Day", "Spring Festival" and "May Day", and focus on special rectification of holiday foods such as meat and alcohol. Strengthen the monitoring of the holiday food market, guide the masses to consume scientifically and improve consumption, and ensure the food safety of the people during the holiday.

Third, the existing problems

1. With regard to group dinners, according to rural customs, the cooks are all local relatives and friends, so the health status of the cooks cannot be guaranteed, so possible safety hazards cannot be ruled out. Now, although group dinners can be registered and put on record as required, their food sources cannot be supervised, and the hygiene of the places where banquets are held cannot be guaranteed;

2. The school canteen has complete procedures and standardized system. However, there are many canteens and mobile vendors around the school, and some canteens do not have business licenses and other related procedures, which poses great security risks;

3. There are many catering service points in my township area, some of which have incomplete documents, unstable business hours and relatively difficult supervision;

4. The coordinator has not accumulated much knowledge about food and drug safety.

Four. Next work plan

1, strengthen inspection, standardize food safety related systems, especially catering service personnel must go through health certificate and other related procedures before taking up their posts;

2, strengthen publicity, through the dam meeting, food safety knowledge lectures, etc. To publicize and educate the vast number of producers and consumers, and further improve the safety and hygiene awareness of food producers and consumers.

3. Improve the professional level, strengthen the professional knowledge training of coordinators, and improve the cognitive level and sense of responsibility of food safety-related staff in our township.

4. Intensify the rectification, and rectify the unqualified food production and sales enterprises within a time limit to ensure that the rectification is in place.

5. To strengthen supervision, we should take food safety inspection as a long-term and operational work, actively explore the establishment of a long-term mechanism for food safety supervision, improve the ability to respond to sudden and major food safety incidents, ensure the healthy and orderly development of food safety work in the township, and effectively protect the health of the people in the township.

Summary of Food Factory's Work in the First Half of the Year IV. Review of Work

From June, 65438 to XX 10, we mainly did the following work:

1) new market distribution layout planning, intentional communication and investigation (3 in Nanning, 2 in Yulin, Guigang, Guilin 1 and Liuzhou, delivered for trial sale);

2) Assist the company in communication and running-in: Logistics, service and finance have changed from the previous provincial generation to the running-in and exploration of the prefecture-level distribution system;

3) Identify key markets, key customers and key main products (Nanning relies on Guan Kai, and the main products are mainly medium and high-priced products; Liuzhou relies on Yongxing to focus on the series of medium and low-priced halogen, soup and stuffing, and Nanning and Liuzhou customers each get more than two goods);

4) End-user development and channel distribution in key markets (Nanning invited two merchants to do publicity, distributed popular science leaflets on the food market and night market platforms, and set up four companies in two batches; Liuzhou hired a chef to do end-user development and set up three 2-batch manufacturers);

5) The key distributors in Nanning and Liuzhou don't trust the characteristics, advantages and cost performance of the company's products, and the market is in a stalemate. From June 65438 to June (to June 13), Guangxi sold and returned goods.

/kloc-Total from 0/month to June

sell

Returned money

Trade accounts receivable

1-6 months customer sales payment

Nanning Liuzhou Yulin Guigang

Guilin

Nanning Guankainan Ninghengyi Nanning Liqun Liuzhou Yongxing Liuzhou

Jiang Yulin Xinlin Guigang

Sheng Hui Guilin Wang Xiao Guilin Total

sell

time buying

Purchase quantity

Actual sales

stock

Problems and remarks: No confidence and trust, 2 batches, 2 batches, expensive and uncharacteristic small factory users, lack of customs.

Notice a lack of concentration

Second, the analysis of market problems and competitors

A. Other markets:

The markets in Guilin, Guigang and Yulin are relatively small. For the time being, dealers will mainly sell naturally, and it is planned to mainly promote low-priced and high-priced products. At present, there are many problems in Nanning and Liuzhou, two key and model markets, and the sales volume can't go up, so there is no time and travel expenses to pay attention to customers in this region!

The main competing products are: high-end: Ricolay, Longtai and Vantage; Mid-range: Fushun Dufengxuan, Yang Gang, Jebsen, Shenzhen Stock Exchange Tang Zheng; Low-end: Yangjiang, Wei Long, Venus and Shenzhen Golden Nature.

B, Nanning market: (low-end, high-end mainly)

1, market characteristics:

1) Consumers prefer powder paste, and the oil products are mainly high-priced products (above 200-300) of famous foreign brands, and local dealers rarely purchase goods; Powder products have two extremes, either accepting low-priced products (Bobang, Yangjiang, Veyron, Weinasi) retail in 30 yuan/Jin, or accepting products with high quality and high price; Paste products are most used in soup and brine, and products with retail price of 80-90 are the best sellers. Soup market is the largest, followed by brine.

2) Most users have a deep misunderstanding about the essence and use it secretly. Large chain stores like to mix powder products with other flavors, while smaller stores like to use ointment. The main markets are concentrated in: low-end chicken, pig and cattle refined powder; Brine market (like to use paste); Meat additives (through commodities); Soup, salted chicken and stuffing are five market segments.

2. Competitors:

High-end: Ricolay, Longtai, Vantage, Kevin·Z, Huixiangyuan, Ding Wei, Chunfa and Kevin·Z (8)

Mid-range: Fushun Dufengxuan, Yang Gang, Jebsen, Shenzhen Tang Zheng, Yipin, Tianhui, Ito, Taihang (8)

Low-end: Yangjiang Yangdong Department, Local Department, Wei Long, Venus, Shenzhen Golden Nature, Beijing Bobang, Zhuhai Tianxiang Garden, Meizhou Red Star,

3. Question:

1) Dealer: thinks that the price of our products is too high and the cost performance is not high; Compared with its low-priced products, it has no price advantage, and compared with the high-end products on the market, it has no obvious characteristics. The specific performance is that users rarely have repeat customers after purchasing high-priced products that we strongly recommend. At the same time, the company has not clearly pointed out which high-priced products are better, but in which way?

2) Individuals lack practice and application of their own products, and have no experience in the advantages and disadvantages of products and matters needing attention during use; At the same time, I personally feel that the company has too little guidance and communication in this regard! When there is a problem with the product, the dealer does not get timely guidance and solution.

3) In the early stage, we didn't know the pulse of the local market and the needs of users. There were too many varieties, and we didn't find the key products and key target users! We should focus on soup, brine and chicken, and let customers recognize our high-priced marinated vegetable essence, bone marrow essence, meat essence and meat essential oil, as well as low-priced meat additives and pig, cow and chicken essence. )

4) We have not found such an effective chef as Liuzhou Market to do service and promotion (promoting product sales with service and technical guidance).

C Liuzhou market (mainly low-end market):

1, market characteristics:

In Nanning, the rice noodle soup market is the largest, followed by brine, and the catering and stuffing market is not as good as Nanning; However, low-end products are the main products, and high-end products are difficult to move around.

2. Competitors:

High-end: Rickley, Ding Wei, Chunfa,

Low-end products: Yangjiang Yangdong Department Store, local department stores, Wei Long, Venus, Shenzhen Golden Nature, Beijing Bobang, Zhuhai Tianxiangyuan, Meizhou Hongxing, Beijing Wankelong, Dongguan Jinjibao, Shaoyang Yipin Mei, Kevin·Z and Kevin·Z.

3. Existing problems and measures:

1) basically the same as above, the price of low-priced products is not low enough, and there is no quantity; There are no repeat customers after the strong launch of high-priced products.

2) Liuzhou's condiment channel has not been utilized: it is urgent for the company to promote some highly recognized additives (crispy meat agent, crispy meat phosphorus, etc.). ) and low-priced chicken, cow and pig flavors in the condiment channel (the current problem is that the price and packaging specifications have not been adjusted in place).

Three. Market objectives and measures for the second half of the year

Nanning Guankainan Ninghengyi Nanning Liqun Liuzhou Yongxing Yulin Xinlin Guigang

The average monthly average of Wang Xiao in Guilin, Sheng Hui, Hong Kong is 6- 12.

Premise: 1) The prices of bone marrow paste, high-powered meat paste, soup stock and soup stock series are slightly adjusted.

2) Low-priced halogen series and new formula of pig, cow and chicken products have been recognized by customers.

3) Organize technical exchange meetings (free training courses on barbecue, marinated vegetables and soup)

4) Add some well-known additives (crispy meat, crispy meat phosphorus, whitening agent, meat flavoring agent, phosphorus-rich, etc.). ) and low-priced chicken, beef and pig flavors in the condiment channel market (adjust the price and packaging specifications in place and use these products to crack down on competitors with small profits but quick turnover).

Four. Specific marketing plan and the place where the company needs support.

1.List of expenses of the company's investment in Guangxi in the first half of 2007.

1) office expenses: 2) personnel recruitment expenses: 3) flyer expenses: 4) personnel salary: total:

2. Annex I: the plan and budget of Nanning and Liuzhou specialty exhibitions (barbecue, stewed vegetables and soup) in the second half of 2007.

3. The main varieties to be promoted: bone marrow essence (pig, cow, chicken, soup, roast duck), high-powered meat essence (soup stock, soup stock, dark color and light color), soup stock essence and soup stock series are expected to be lowered within 3-5 yuan/kg.

4. Spread some well-known additives (crispy meat, crispy meat phosphorus, whitening agent, meat flavoring agent, phosphorus-rich, etc. 2-5 yuan/kg less) and chicken, cow and pig essences with low prices in condiment channels (bagged 1KG, with the retail price within 30 yuan/kg) and meat wrapped king and meat fragrant king (with the price reduced by 5 yuan/kg).

5. For brine and soup series, a batch of 500G imitation condiment packaging products can be launched to cut into this market segment.

6. DM leaflets of key products of the company should be put in place as soon as possible, and continue to support the plan of equipping chefs in key markets in Nanning and Liuzhou. There are indeed many users who have misunderstood the essence and don't know how to use it. It is necessary to popularize the knowledge and usage of essence!

7. The company gives more guidance and training in product application and practice.

8. Product structure

The breadth of product portfolio

Filling depth of barbecue additives for pork, beef and chicken in soup

Soup-stock powder roasted meat pot-stewed powder low-priced powder roasted king crackling pork special grade

Shangtang Lu Fen Wang Xiang Zhong Jia Bone Marrow Barbecue Fine Powder Welfare Phosphorus Chicken Super Grade

Shang Tang gu Xue braised pork Bao Yan braised chicken lei ethyl rou Wang Bao

Soup-stock roujinggao seafood jingfen roucuiphosphorus rouxiangwang

Rou Wei Huang zhong

9. Subdivide the target market

Target market-soup market

Target market erjianglu market

Target market: three major flavor application markets: pig, cow and chicken.

Target market si barbecue market

Target market sixian market

Five additives in the target market

Summary of food factory's work in the first half year. In a blink of an eye, I have been working in the company for half a year. In the past six months, I have learned a lot in the company. Let me know a lot of new things from a person who knows nothing about purchasing, learn some new knowledge and increase more knowledge. Summarize the procurement work in the first half of this year.

I. Work Requirements

Although purchasing does not directly accumulate funds for the company like sales, all aspects of sales need the active cooperation of the purchasing department. A company's good procurement can save costs for the company and help the whole company gain a foothold in a highly competitive society. Through this year's procurement work, I have learned a lot of truth and accumulated some experience that I have never had before. As a procurement, we should also have certain requirements for ourselves. We must be loyal to companies and enterprises on the basis of good professional ethics. Only by adhering to the principle of good faith can we establish a foundation of mutual trust and prestige with suppliers, and suppliers will actively cooperate with our work. Try to help us. It is beneficial to our future procurement work, and we should constantly improve our understanding of the operational process of procurement work so that our procurement work can be carried out smoothly.

Second, the main responsibilities

I am mainly responsible for the procurement of electronic components. At first, I was mainly responsible for signing contracts with customers. The specific terms and contents of the contract are determined after the leaders negotiate with the customers. After signing the contract, I am responsible for tracking whether the order is completed on time and in quantity. Although it sounds simple, I need to carefully complete the details, including whether the amount of the order is correct, whether the terms meet the requirements of the company, whether the arrival time can be completed according to the sales order and so on. I want to count the implementation of each supplier, each contract and each material in my daily work.

At first, I was a little at a loss, but with the help of my leaders and colleagues, I quickly adapted to the work, and counted the implementation of each contract in tabular form for future enquiries. This is also thanks to the concern and support of the leaders. In the recent procurement work, I was responsible for the procurement of electronic components. At the beginning, I knew nothing about the packaging and temperature of electronic components. Up to now, although I don't fully understand some specific parameters of electronic components, my understanding of electronic components has been greatly improved. In terms of contract terms, it is the basic requirement and the most important standard for the buyer to sign strong terms with suppliers as much as possible.

Third, work experience.

As a purchase, it is not as simple as making a phone call and sending a fax. The ultimate goal of purchasing is to reduce purchasing cost on the basis of ensuring product quality, which is the ultimate requirement of purchasing. To reduce the procurement cost, we must follow the principle of "shopping around" and comprehensively consider suppliers, such as whether they can meet the supply requirements of our future large-scale procurement from the scale of suppliers and whether they can meet our requirements for electronic components from the technology of suppliers.

In this half year's work, I learned a lot, and I also learned a lot. As a procurement, I need to learn and improve in many ways. As a procurement, I want to minimize the procurement cost, always pay attention to the price trend of the products we need, have a certain degree of understanding of the products, and use various procurement skills flexibly. I must constantly learn from these aspects and constantly improve myself.

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