Job responsibilities of school canteen administrators

Responsibilities of School Canteen Manager (General 14)

In today's society, the frequency of job responsibilities is increasing gradually, and formulating job responsibilities can effectively regulate operational behavior. So what kind of job responsibilities are effective? The following is the job responsibilities of the school canteen administrator (chief 14) I sorted out for you, for reference only, and I hope it will help you.

In order to strengthen the management of the school canteen and give full play to the role of the canteen administrator, the responsibilities of the Teli canteen administrator are as follows:

First, the canteen administrator is the management personnel appointed by the school to participate in the canteen work. The specific responsibility is to be fully responsible for the management of the school canteen, have the right to handle the daily affairs of the kitchen, and do a good job in the management or education of personnel.

Two, responsible for coordinating the relationship between canteen and canteen, canteen and boiler room, canteen and diners, so as to achieve fair competition, civilized service and polite hospitality.

Third, guide and supervise the canteen owners to abide by the contract, operate legally and not engage in business activities beyond the scope.

Four, according to the task, season and school plan, timely adjust and arrange the hot food supply in the canteen.

Verb (abbreviation of verb) guides and supervises Party B to do a good job in food adjustment, food hygiene, environmental hygiene and dormitory hygiene.

Six, adhere to the inspection and appraisal system, promote the kitchen work.

Seven, if the superior has a major event, we should respond positively, boldly organize the kitchen assault, and successfully complete the task.

Eight, adhere to principles, handle affairs impartially, and pay special attention to restaurant discipline.

Nine, strengthen the supervision of the canteen operation process, ensure the quality and quantity of meals, so that teachers and students can eat with confidence and satisfaction.

Ten, if there are major problems, please report them in time, leaving no dead ends.

Eleven, do a good job in food procurement inspection registration and warehousing acceptance.

The above items should be carefully observed and implemented, so that the kitchen management of our school can really get on the right track.

Responsibilities of school canteen administrator 2 1. Love canteen management, enthusiastic service for teaching, scientific research and the life of teachers and students, enterprising.

2. Understand the laws and characteristics of school education and school meals, be familiar with the work of school canteens, and have certain management knowledge and ability.

3 have a certain level of political theory and management theory, and can set an example in "service education" and "management education".

4, adhere to the principle in the work, clear between public and private, aboveboard, pay attention to efficiency, with pioneering spirit.

5. Organize canteen staff to learn politics and business, and improve service awareness; Handle interpersonal relationships well and fully mobilize the enthusiasm, initiative and ownership of workers.

6. Do a good job in the financial management and cost accounting of the canteen, and accept the assessment of the school financial personnel every semester.

7, have a certain knowledge of nutrition, to ensure the reasonable processing of food, scientific collocation, reasonable cooking methods, reduce the loss of nutrients, improve the digestibility.

8, the good procurement, processing and sales, put an end to inferior, toxic and contaminated food supply to teachers and students, put an end to food accidents.

9. Do a good job in preventing rats, flies, viruses, fire and theft.

10, accept the inspection of the epidemic prevention department and the security department at the higher level, and complete the tasks assigned by the school leaders.

Responsibilities of the school canteen administrator 3 1. Formulate and improve the canteen management system, and seriously implement it.

2, responsible for supervising the canteen food procurement and verification.

3, implement the food hygiene laws and regulations, organize regular physical examination and health certificate of cooking personnel, to prevent infectious diseases and food poisoning.

4. Organize the food management committee regularly, listen to the opinions of teachers and students, and improve the quality of food. Monitor health status, food price and service attitude.

5, manage the canteen fixed assets, take good care of cooking equipment.

6. Be responsible for the sales and recharging of meal cards, and check and urge students to eat with cards.

7. Be responsible for the monthly settlement of business expenses with each catering booth.

8, urge the cleaners to do a good job in the canteen public health.

9, complete other work assigned by the leadership.

Responsibilities of the school canteen administrator 4 1, strictly abide by the rules and regulations of the forest farm.

2, study hard, strict management, fully mobilize the enthusiasm of canteen staff, and constantly improve the quality of canteen food and service reception level.

3, responsible for the cost accounting of dining in the canteen, reduce the cost of dining and improve the quality of food; In-depth research, increase the variety of colors, warm and thoughtful service.

4, establish and improve the canteen internal post responsibility system, the responsibility to the people.

5. Do a good job in food safety, do a good job in the management of food, environment and employees' clothing hygiene in the canteen, implement the Food Hygiene Law, and disinfect tableware every meal to prevent epidemic diseases and food poisoning incidents.

6, study diet, and constantly improve cooking.

7. Pay special attention to the safety, fire prevention, anti-theft and anti-virus work of the canteen, and regularly check the operation of electricity, fire, gas and mechanical equipment. The user of electrical equipment is the first responsible person. When hidden dangers of accidents are found, measures should be taken in time to rectify and eliminate all kinds of hidden dangers of accidents.

8, canteen temporary employment should be strictly managed, in principle, do not hire temporary workers, must be used, need to be submitted for approval, the use of temporary workers should be strictly controlled, strengthen management.

9, strictly abide by the financial system and financial discipline, do a good job of settlement. Before purchasing, all purchases are planned for approval, accounting and reimbursement according to the facts, and resolutely put an end to jobbery. Approve and reimburse the meal expenses of the previous week every Monday, and go through the examination and approval procedures.

10, strengthen the management of canteen items, establish a physical ledger, and register the increase or decrease. Manage the accounts of long-term consumption of food and drinks, check with the cooks in time, ensure that the accounts are in line with the facts, ensure that the goods and food are in good supply, have no corrosion, and avoid loss, damage and waste.

1 1. Accept the temporary tasks of the unit leaders and participate in various activities organized by the forest farm.

Responsibilities of school canteen administrator 5 1. Responsible for the management of the school canteen warehouse, do a good job of receiving and dispatching, recording, collecting and settling accounts, and consciously accept the inspection of the school food hygiene and safety leading group.

2. The warehouse keeper should actively obtain relevant food vouchers, carefully register the accounts, properly keep the food, and make the accounts clear and consistent. Those who are seriously unqualified will not be put into storage, and those who can't obtain certificates at all will be allowed to put into storage only after the relevant personnel supplement the relevant documents, and submit the documents to the director of General Affairs Department for signature. The required documents should be classified and pasted according to the requirements of file management, bound and filed, and properly kept for inspection.

3. The warehouse keeper has the right to reject the "three noes" products, foods that are toxic, harmful, rotten, moldy, moth-eaten, unclean, mixed with foreign bodies and sensory abnormalities, and expired foods. Strictly implement the canteen access system, check and accept before warehousing, register when leaving the warehouse, and check and accept the goods by weighing. The less you eat, the better. You can't eat semi-finished food. Inferior food is strictly prohibited from entering the canteen to ensure high quality, hygiene and affordable food. Once the problem is found, it should be reported to the person in charge immediately, and the suspicious goods should be returned in time, and the facts should not be concealed.

4. The warehouse manager should publicize the daily recipes and go in and out with the staff.

5. Keep the warehouse clean and tidy with the external environment, and the warehouse shall be ventilated and moistureproof in time. Responsible for the storage and use registration of all goods in the warehouse, and establish and improve the account of goods use registration. Classify the goods in the warehouse, put them on the shelves and mark them. Main and non-staple foods, raw materials and sundries shall not be mixed, and shall be stored in different warehouses.

6. In case of food poisoning accident due to poor supervision, the warehouse keeper shall be investigated according to relevant laws and regulations and bear corresponding responsibilities.

7. Make a plan for the supply of main and non-staple food in the canteen, make a plan as soon as possible for the materials needed every day, and inform the purchasing personnel to buy them in time to prevent the shortage from affecting the supply of the canteen.

8, learn and master the basic knowledge of food raw material procurement, understand the relevant food hygiene laws and regulations.

9. Complete other tasks assigned by the school and the general affairs director.

10, no overtime work.

Responsibilities of the school canteen administrator 6 1. Under the leadership of the canteen supervisor, be responsible for the acceptance, storage and requisition of materials in the warehouse, and establish a material use registration account.

2, carefully check the incoming food, check whether the name, specification, quantity and amount are consistent with the purchase plan. If it is found that the quantity of purchased materials is inconsistent, and the food is spoiled or defiled, it should be refused to be put into storage, and the situation should be reported to the administrator in time.

3, all kinds of food (including non-staple food) recipients, should be based on the principle of advanced eat first, after eating, to prevent deterioration.

4. The goods in the warehouse should be neatly arranged according to the category, indicating the date and quantity of purchase, so as to facilitate distribution, grasp the seasonal changes, and check in time to prevent unnecessary losses caused by mildew. Main and non-staple foods, raw materials and sundries shall not be mixed, stored in warehouses and separated from the ground.

5, warehouse should be cleaned regularly, keep the warehouse clean and dry, and prevent and control the four pests. If problems are found, they should be reflected in time so as to take measures.

6, often contact with buyers and chefs, according to the daily supply situation, grasp the balance of import and export, to ensure that all kinds of food supply timely supply, do not disconnect, not backlog, not waste.

7. Timely and accurately report to the person in charge the variety and quantity of foods, non-staple foods and condiments that are about to expire or may deteriorate.

8. Keep all kinds of toxic and harmful substances, set up fixed cabinets and lock them, and the packaging should have obvious warning signs.

9. The goods in the warehouse should be settled every day and checked regularly to ensure completeness. Inventory once a month.

Responsibilities of the school canteen administrator 7 1. Under the direct leadership of hospital leaders and general affairs departments, assist the section chief in charge of the management of the canteen in the whole hospital.

2, make work plan and canteen rules and regulations, and check the implementation.

3. Be responsible for making weekly recipes, reporting procurement plans and acceptance.

4, do a good job in the ideological work of cooking staff, fully mobilize everyone's enthusiasm, take the initiative to serve the lives of teachers and students.

5. Arrange the technical training of cooking personnel in a planned way, and constantly improve the quality of food and service level.

6. Do a good job in the collection, payment and accounting of the canteen, report the finance on time, do a good job in the attendance of employees, report on time, and be responsible for the issuance of monthly bonuses.

7, take the initiative to go deep into the canteen, solicit the opinions of diners, hold meetings of life committees in each class, solicit the opinions of students, and take seriously and implement improvement measures.

8. Assist the section chief to hold regular logistics department staff meetings and team leader meetings, and constantly improve the rules and regulations of the canteen and improvement measures.

9. Strictly implement the food hygiene law and put an end to all unsafe incidents. Ensure the safety and hygiene of each stove to the satisfaction of teachers and students.

10, do other work assigned by the leaders.

Responsibilities of the school canteen administrator Part VIII In order to strengthen the supervision of catering safety in our school, eliminate hidden dangers of catering safety and improve the level of safety guarantee, the organization and responsibilities of catering safety management in Huanglan Primary School put forward strict requirements on personnel, facilities, management and food quality.

I. Management personnel and responsibilities

Composition of members of the leadership team

Team leader: xx

Deputy leader: xx

Members: xx and the class teacher

1. School canteen legal person: Chen xx (principal), the first person in charge of school canteen management, responsible for the establishment of school catering safety management organization, the formulation of responsibilities of relevant managers and regular (monthly) supervision.

2. Canteen safety supervision: Jiang xx (General Affairs Director) is the second person in charge of school canteen management, responsible for the training of school catering safety management personnel, formulating the detailed responsibilities of relevant management personnel, and conducting regular (weekly) supervision.

3. Canteen safety administrator: Jiang is responsible for formulating the specific system of school canteen management and the daily management of canteen staff, and conducting regular (daily) supervision. Responsible for the safety of canteen staff, procurement, processing, hygiene and equipment.

Second, the accountability system

The school canteen food safety responsibility system. According to the division of responsibilities, whoever has problems will be responsible.

Responsibilities of the leading group:

First, conscientiously implement the "Food Hygiene Law" and organize the study and implementation of the spirit of the working document of the collective canteen.

Two, the establishment of food hygiene and safety management organization, a clear division of labor, a clear responsibility. Implement the school's various systems and resolutions on canteen work.

Three, responsible for the development of work system and food safety work plan, supervise the daily management of the canteen.

Fourth, supervise the daily management of the canteen.

Five, organize a large-scale joint inspection activities every month. The inspection results are the main basis for the evaluation of the month. When problems and potential safety hazards are found, they should be stopped and investigated in time, and reported and solved in time.

Six, equipped with canteen administrators, health administrators and other professionals, and make their posts relatively stable. Organize a staff training meeting for canteen staff once a month.

Seven, to guide the school's food hygiene work, supervise and inspect the food hygiene situation, and conduct regular inspection and appraisal, praise and encouragement. Responsible for checking the evaluation of the canteen at the end of the month and the end of the period.

Eight, regularly urge food practitioners to participate in business training, health examination, timely certification and verification. Supervise the performance of the canteen contract.

Nine, eliminate school food hygiene and safety hazards, timely and correctly handle emergencies.

Canteen staff:

Work specification:

First, implement the Food Hygiene Law and engage in canteen work with the Health Certificate.

Two, suffering from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other obstacles to food hygiene, shall not participate in the direct import of food.

Third, dress for work. Cooking personnel must wash their hands when producing and selling food, wear clean work clothes and hats, and are not allowed to receive visitors while on duty.

Four, the production and sale of food, do not smoke, do not spit, do not wear work clothes to the toilet.

Five, when selling rice, you must use food clips or other tools to sell rice and vegetables, and you are not allowed to directly touch the food sold.

Six, pay attention to personal hygiene, do regular haircuts, regular bathing, regular manicure, regular change of work clothes, hats, do not dye nails, do not paint.

Seven, study hard, strive for perfection, and constantly improve the quality of food.

Eight, respect teachers and love students, enthusiastic service. Never beat or scold students.

Nine, civilized production, unity and cooperation; Dignified appearance and decent style.

Ten, abide by the law, respond to the call; Stick to your post and work safely.

Eleven, due to violation of operational norms, food safety accidents, shall be investigated for the relevant responsibilities of the relevant responsible person.

Responsibilities of the school canteen administrator. Responsible for the overall management of the canteen, accurately grasp the ideological work and living conditions of canteen staff and cooks, strengthen ideological and political work, and fully mobilize the enthusiasm of canteen staff.

Second, educate cooks to adhere to principles, be selfless, people-oriented, treat teachers and students equally, be patient, warm and thoughtful, and give convenience as much as possible.

Third, do a good job in the deployment of main and non-staple foods, increase the variety of colors, improve the quality of meals, and do a good job in cost accounting, so that meals are adequate in weight, reasonable in price, economical and practical, with many patterns, varieties and good in quality.

Fourth, do a good job in food hygiene and safety in the canteen.

Five, earnestly do a good job in the canteen staff assessment.

Six, often listen to employees' opinions and requirements for the canteen, and constantly improve the service attitude and improve the quality of food.

Seven, actively participate in political study and collective activities, and strive to learn business knowledge, and constantly improve the level of business.

Eight, supervise the daily cleaning and disinfection of kitchen utensils and tableware and the cleaning of kitchen sanitation.

Nine, supervise and inspect the chef's personal hygiene.

Ten, pay attention to saving, put an end to waste, often check and maintain all canteen equipment, do a good job in fire prevention, theft and other safety work.

Eleven, ready to complete other temporary tasks assigned by the leadership.

Responsibilities of the school canteen administrator 10 I. Environmental sanitation

(a) the canteen is clean and bright, with no dust on the dining table, no garbage on the ground and no dirty water and dust on the stools. The floor should be bright and clean. Cleaning staff should clean and mop the floor of the hall at least 2-3 times a day, and clean the dining table at any time to ensure the canteen is clean and tidy.

(2) There is no sundries and garbage around the canteen, and there is no dirt and garbage in the drainage ditch around the canteen. Clean 1-2 times a day at least to ensure the outdoor environment is clean and tidy.

(3) The lobby windows should be cleaned at least once a week, and the glass should be clean and bright, free of dust and traces.

(four) the walls and ceilings around the canteen are free of cobwebs and cleaned at least once a week. Wall tiles should be scrubbed at least 2-3 times a month.

(5) The canteen should be equipped with facilities for killing flies, mosquitoes, poisons and rats, and the canteen environment should be fully disinfected 1-2 times every semester.

(six) the bathroom is cleaned for a long time to ensure that the bathroom has no odor, and it is required to be disinfected once a month.

(seven) the dining room inside and outside the flower bar clean, no dust, adhere to wipe every day.

Second, the canteen kitchen, operation room, storage room, cookware kitchen utensils hygiene

(a) the canteen kitchen must be kept clean and tidy every day, the ground is kept dry, and there is no garbage and debris; Cooking utensils and kitchenware are cleaned after use every day, then disinfected and placed neatly and orderly; Wash the vegetable piers and kitchen knives after use and put them in order; Fresh vegetables, dry goods and other foods are put on shelves, and soy sauce and vinegar are canned. They are not allowed to be put anywhere. The floor of the operation room is free of garbage and important articles, kept dry and tidy, the food in the storage room is displayed in an orderly manner, and the pool cover is free of dust and kept clean and bright.

(2) The canteen kitchen, operation room and storage room shall be cleaned once a day to ensure that the walls are free of dust and cobwebs; Clean every Monday and thoroughly arrange kitchen facilities such as walls, floors, kitchen utensils and chopping boards.

(three) raw and cooked foods should be separated to ensure that raw and cooked foods are not cross-contaminated and cross-flavored.

(four) dry goods evaporation and hygiene, to clean and rinse, to ensure that there is no sand, debris, are not allowed to process and sell rotten food.

Three. Vegetable and meat hygiene

(a) vegetables must first remove the rotten, deteriorated or overgrown parts, and then clean them. After processing, it needs to be cleaned before it can enter the cooking process of steaming, frying and boiling.

(2) The meat must be rinsed first, and the meat with skin must be peeled (brown to golden yellow). After all, ears can be processed and cut. After that, rinse the meat first, then steam, fry, boil and explode the water that comes out first.

(3) Strictly implement the "May 4th System" of food hygiene, and resolutely "buy but not buy" spoiled, insect-borne and moldy substances; Material inspectors and storekeepers do not accept it; Food processors (chefs) do not process; Waiters (salespeople) are not for sale. "

Fourth, personal hygiene.

(1) Wear work clothes and work caps at work, and dress neatly, with neat appearance and high spirits.

(2) Operators are not allowed to keep long hair and nails, and are not allowed to wear rings, bracelets and other accessories. Wash your hands before operation to ensure that the food is clean and hygienic.

(3) Change clothes frequently, take a bath frequently, and establish a good external image.

Five, warehouse hygiene

(a) the warehouse is clean and bright, and the materials are stacked in an orderly manner. Rice flour and dry goods must not be placed on the ground.

(2) There is no spider web on the wall surface, so it is necessary to strengthen moisture-proof and rat-proof, and check regularly to prevent the materials from rotting and deteriorating.

Sixth, rewards and punishments

(a) once or twice a month to carry out health inspection and appraisal, named the advanced sanitary canteen, and rewarded at the end of the year. Bonus 300-500 yuan.

(two) the canteen hygiene is unqualified, in addition to withholding the usual bonus, the year-end fine cash 100-200 yuan.

(three) the sample and tasting personnel can be given a monthly subsidy of 20-30 yuan. If it is found that the canteen has not kept samples or tried them out, the salary will be deducted 100 yuan, and the situation will be checked.

Responsibilities of the school canteen administrator 1 1 1. Cooperate with the school to be fully responsible for the management of canteen work, supervise and inspect all posts to strictly abide by rules and regulations and implement work standards.

2, to firmly establish a sense of safety. Seriously implement the national food hygiene law and other relevant laws and regulations. It is necessary to process meals in strict accordance with the operating procedures and working standards formulated by the state to ensure that the quality of meals meets the national health requirements and standards. We should stick to our posts and inspect and supervise the quality, quantity and hygiene of the meals in the canteen every day: deal with and correct the violations of the hygiene system and management system in time; Put forward rectification opinions on existing problems in time: eliminate potential safety hazards in time to ensure the normal work of school canteens. If losses or safety accidents are caused due to lax management, dereliction of duty or violation of the system, and personal injuries are caused, they shall bear the responsibility and compensate for the losses.

3, carefully check the canteen staff two certificates (health certificate, hygiene license) is complete.

4. Educate canteen staff to love their work and serve teachers and students enthusiastically; Strict implementation of operating procedures and health standards; Learn cooking techniques and improve service level; Strictly improve food hygiene; Strictly control the purchase and sale; Do not purchase, process or sell counterfeit, expired or moldy food; Do not sell unprocessed and cooked food that does not meet the hygienic quality standards. In case of food poisoning or other food quality problems that affect the health and safety of teachers and students, the relevant responsible person shall be investigated for responsibility, and all losses caused thereby shall be borne by the relevant responsible person.

5. Keep the canteen clean and tidy (clean it every day and every week). Raw and cooked food in the operation room should be separated; And do a good job in the recycling, cleaning and disinfection of tableware; Do fire prevention, anti-virus, anti-theft, anti-fly, anti-rat, anti-food poisoning work in strict accordance with the requirements (samples are kept every day).

6, completes the canteen warehouse goods receiving and dispatching, recipients records; Warehouse materials are counted monthly and adjusted in time to ensure the safe use of materials.

7. Supervise the canteen staff to go to work on time to ensure the quality of women's football players.

8, accept the inspection and supervision of the superior departments and dining teachers and students. Seek the opinions of teachers and students in time, and modify the recipe scheme to make the food diverse, delicious, hygienic and nutritious. Try to meet the needs of dining teachers and students.

9. Organize canteen staff to conduct business study regularly to improve their business and hygiene habits.

10, actively cooperate with the school's management of the canteen. Actively adopt and rectify the opinions and suggestions put forward by the school.

1 1. Actively cooperate with other work of the general affairs department.

Schools that violate the above terms will be deducted 3.5% of the salary of the current month, and sick leave will be deducted 5% of the salary of the current month.

Responsibilities of school canteen administrator 12 1, formulate the food safety management system and post responsibility system of the unit, and supervise and inspect the implementation;

2. Responsible for organizing the annual health examination of employees and establishing health files;

3, responsible for organizing employees to participate in food safety knowledge learning and training, and make the establishment of training files;

4. Be responsible for inspecting and recording the food safety status, and timely stop the behaviors that do not meet the food safety requirements found in the inspection and put forward handling opinions;

5, strictly implement the food purchase system, the purchase must be weighed and accepted, and it is strictly forbidden for inferior, high-priced or unsalable food to enter the canteen to ensure food safety;

6, strictly grasp the hygiene of food operation, containers and temporary food storage places must meet the hygiene standards, food should be thoroughly cooked, and ensure that the interval between cooked finished products and consumption is no more than 2 hours, and food should be kept for 48 hours every day; 7. Do a good job in cleaning the canteen every day, leaving no dead ends, ensuring the overall environmental sanitation of the canteen, regularly checking the equipment and doing a good job in maintenance; Restaurants should be strictly controlled, closed and locked in time, and do a good job of "four defenses";

8. Accept and cooperate with the food and drug supervision and administration department to supervise and inspect the food safety of the unit, and make rectification according to the situation;

Responsibilities of school canteen administrator 13 1, formulate the food safety management system and post responsibility system of the unit, and supervise and inspect the implementation;

2. Responsible for organizing the annual health examination of employees and establishing health files;

3, responsible for organizing employees to participate in food safety knowledge learning and training, and make the establishment of training files;

4. Be responsible for inspecting and recording the food safety status, and timely stop the behaviors that do not meet the food safety requirements found in the inspection and put forward handling opinions;

5, strictly implement the food purchase system, the purchase must be weighed and accepted, and it is strictly forbidden for inferior, high-priced or unsalable food to enter the canteen to ensure food safety;

6, strictly grasp the hygiene of food operation, containers and temporary food storage places must meet the hygiene standards, food should be thoroughly cooked, and ensure that the interval between cooked finished products and consumption is no more than 2 hours, and food should be kept for 48 hours every day;

7. Do a good job in cleaning the canteen every day, leaving no dead ends, ensuring the overall environmental sanitation of the canteen, regularly checking the equipment and doing a good job in maintenance; Restaurants should be strictly controlled, closed and locked in time, and do a good job of "four defenses";

8. Accept and cooperate with the food and drug supervision and administration department to supervise and inspect the food safety of the unit, and make rectification according to the situation;

Responsibilities of the school canteen administrator 14 1. Establish and improve the canteen management system, specifically responsible for the management of school canteens, and do a good job in the management of students' dining.

2, strictly implement the canteen purchase system, purchase must be weighed acceptance, it is forbidden to inferior, high-priced or unsalable food into the canteen, to ensure food safety.

3, responsible for the canteen staff skills training, responsible for the kitchen operation procedures and kitchen staff post responsibility system and technical standards. Check the implementation of rules and regulations.

4. Do a good job in the morning inspection of canteen staff every day, ensure that 100% of canteen staff hold health certificates, and urge canteen staff to pay attention to personal hygiene.

5, strictly grasp the hygiene of food operation, containers and temporary food storage places must meet the hygiene standards, food should be thoroughly cooked, and ensure that the interval between cooked finished products and consumption is not more than 3 hours, and dishes are kept for 24 hours every day.

6, do a good job of daily canteen cleaning, leaving no dead ends, to ensure the overall environmental sanitation of the canteen, regularly check the equipment, and do a good job in maintenance.

7. Be familiar with the installation layout of water, electricity and heating in the canteen, check sensitive parts regularly, and urge the canteen to operate normally.

8, skilled use of fire extinguishers; Involving health and epidemic prevention and fire safety.

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