Five summaries of canteen work

Work summary can be bureaucratic work, tasks and burdens, or an effective tool for self-improvement, depending on how it is applied. The following is a summary of my carefully selected works, hoping to help you!

Summary of canteen work (1)

Summary of the Management of School Canteen In the past 20 years, our school has strictly implemented the Food Hygiene Law, strengthened the management of food hygiene, managed the student canteen, and constantly improved the management rules and regulations in practice. The management of canteen in our school is scientific, standardized and institutionalized, which has been praised by superior leaders many times. The following is a summary of canteen management in the past year.

First, leaders paid attention to it, recognized it in place 1, and set up a leading group. Since its opening, the school has organized a strong team to manage the canteen scientifically. The principal is the team leader, the vice-principal is the deputy team leader, and the logistics leaders, the Political and Educational Affairs Office, the Youth League Committee and the student union cadres are members of the management leading group, focusing on the standardized management of canteens and food hygiene and safety, so as to achieve goals, plans, priorities and measures.

2. The most important thing in canteen work is that people take food as the sky, food as the sky, people-oriented and health first, which is the top priority of school canteen management. There are nearly 1000 teachers and students dining in the school canteen. The quality of canteen service is directly related to the quality of life and physical health of teachers and students, to the healthy growth of teenagers, to the stability and development of schools and to thousands of families. Therefore, our school attaches great importance to the management of food hygiene in canteens, firmly establishes the ideas of safety first, hygiene first, health first and quality first, implements all-round management and strong supervision, and provides first-class services for teachers and students of the school, satisfying students and reassuring parents. We have been exploring the management of canteens, established a scientific and standardized management mechanism, and won social recognition.

Second, establish and improve the management system, strengthen the management of school meals 1, and improve the rules and regulations are the basis for the implementation of scientific management. Canteen management strictly implements the Food Hygiene Law of People's Republic of China (PRC) and the Regulations on School Hygiene. On this basis, the school has formulated the Food Hygiene and Safety Management System, the Food Poisoning and Epidemic Reporting Emergency Handling System and the Food Processing Safety Operating Rules, established and improved the post responsibility and post management system, further clarified the post responsibility and food hygiene operating rules, and made detailed provisions on environmental hygiene, food hygiene and personal hygiene to ensure that food hygiene management has rules to follow.

2. Strengthen process management. Procurement, storage, processing and sales are the main processes of canteen management, and management must be strengthened. In this process, we pay attention to the "three customs": the first customs is to purchase goods well. The main raw and auxiliary materials in our canteen are fixed-point procurement and contract system. The contract has clear quality requirements, including a copy of the supplier's ID card, detailed home address and contact information. The chef is responsible for checking every day to see (production date, certificate, quality inspection report, packaging, deterioration, germination, whether or not) to prevent returning to school during the "May 1" and "Eleventh" holidays, and all the remaining ingredients should be replaced before the holidays; The canteen purchase must be registered and accepted, and the purchase registration must be carried out. Established a shopping claim card and reporting materials. At the second level, the processing is carried out in strict accordance with the operating procedures. Vegetables should be soaked in clear water for more than half an hour every day to remove pesticide residues or vegetable worms. Oil will not be reused during processing. Irrelevant personnel in processing and storage places are not allowed to enter or leave, and food samples should be kept. The third is meal sharing, which is strictly in accordance with the requirements of food hygiene and safety. First, prevent food from turning sour, rotting, deteriorating and polluting. Once found, it will be severely punished immediately. Second, to prevent others from poisoning, in the management of food hygiene, canteen managers effectively supervise all links and prohibit non-operating personnel from entering the canteen, thus refusing the occurrence of poisoning incidents in time and space. Prevent the spread of diseases, insist on operating tableware by special personnel, use drugs for disinfection, and do a good job in cleaning tableware to prevent cross-contamination. Do a good job of killing flies, mosquitoes, cockroaches and rats regularly, cut off the source of infection and ensure the health of teachers and students.

3. Establish a supervision mechanism In order to strengthen the supervision of food hygiene in canteens, a management organization and a leading group for canteen management have been established, which are responsible for the daily management, inspection, supervision, tasting, sample retention, form filling and canteen files. The school canteen management leading group conducts random checks on canteen work from time to time, and also conducts people's discussion and evaluation among teachers and students to find problems and solve them in time. The management department, teachers and students have been formed, which has played a positive role in all-round supervision of the management of school canteens.

Third, improve the quality of employees, establish a sense of service 1, and strictly implement the employment system. The canteen staff sign an employment contract with the school to clarify the rights, obligations and wages of both parties. The school pays attention to ideological and political quality, professional and technical ability and sense of responsibility when hiring employees, and has formed a cohesive and creative canteen catering staff.

2. Strengthen training and improve the quality of employees. Employees must receive pre-job training before taking up their posts, learn relevant laws and regulations and the rules and regulations of school canteens, improve their legal awareness and food hygiene and safety awareness, insist on holding canteen management meetings every week, and canteen employees should study independently for more than three hours every month.

Conduct personal health examination for new employees. Those who fail the physical examination, those who fail to wear work clothes are not allowed to take up their posts, and establish personal files. Through pre-job training and intensive learning, we can improve the quality of employees, deepen service awareness, improve service level and quality, meet the needs of teachers and students, and provide strong logistical support for the development of the school.

3. Raise awareness and build a brand school with excellent service. According to the characteristics that students are active, self-discipline, self-management and self-care ability are relatively poor, the school has introduced a model that students have fixed seats when dining, and canteen staff are responsible for management, so as to ensure that students eat hot meals, avoid burns, understand the dining situation of students, correct partial eclipse and find out whether students are unwell.

Middle school life is an important stage for children's healthy growth. Students' diets are diversified, the quality is guaranteed, and the nutrition needed for students' growth is guaranteed. The school prepares a week's menu and publishes it on the blackboard in the canteen. The menu requires three meals a day not only to meet the nutritional requirements, but also to pay attention to the diversity of dishes, which is different every day. In order to ensure the quality, we also accept the supervision of parents at any time. Parents can check whether we arrange dishes according to the menu or eat in the canteen with their children on any day when their children come to school.

Fourth, modern equipment, strive to demonstrate that the use area of our canteen is greater than 150 square meters, equipped with more than 100 seats; Good indoor ventilation and lighting performance.

Dining utensils are available in the canteen, and the rough machining area is strictly separated from the finishing area and disinfection area, and there are supporting facilities such as food warehouse, pastry room, cold meat room and kitchen staff lounge. The school canteen is built in strict accordance with the "honghu city Canteen Evaluation and Acceptance Standard".

Under the correct guidance of leaders at all levels, the construction and management of canteens in our school have made certain achievements. In the future, we will further improve the health and safety management of our canteen, strive to improve the service quality and level of the canteen, ensure the health of teachers and students, make the teaching work of the school satisfactory and reassure parents.

Summary of canteen work Part II

In order to do a good job in school canteens and safeguard the vital interests of students, the catering department has carried out activities of "taking students as the center" and "establishing catering image and creating first-class service", which have received good results. The specific approach is:

I. Various management systems have been formulated and improved.

For example, the post responsibility system for all kinds of personnel, the code of conduct for service personnel, and the service commitment system. , put forward clear requirements for food hygiene, environmental hygiene, chef's personal hygiene, raw material procurement, acceptance, storage, processing, sales, tableware disinfection, etc., so as to ensure clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation.

Second, strengthen education and training.

Improve the quality of employees. Send managers to other universities to visit and learn from the advanced management experience of brother universities. In addition, relevant professionals are selected to participate in professional knowledge training such as food procurement and certification, fire safety knowledge training and food poisoning prevention in the city. Professional teachers, such as epidemic prevention stations, are hired to train the restaurant staff on food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge, in order to improve the comprehensive quality of each employee and better serve the faculty.

Third, strengthen hardware construction.

Put an end to accidents. During the winter and summer vacations, the restaurant has been transformed to varying degrees, and some hardware equipment and utensils have been added, which has achieved reasonable layout, good ventilation and lighting, and good steam fume emission. A leading group for production safety was established and a "three-prevention" plan was formulated. Emergency lights are installed in the safe passage, and fire-fighting equipment is kept by special personnel. The administrator does fire inspection every day, and when he enters the canteen, the sign "canteen is important, no idle people" is hung. There is a warning of "Pay attention to safety and handle carefully" in the operation room, and the free soup served in the canteen is supervised by a special person. In addition to purchasing and disinfection, the key and difficult points of hygiene are chef's physical examination, separation of raw and cooked food, no four pests, clean meals and "five specialties" of cold meat. In view of these tasks, we attach great importance to them ideologically and take measures one by one to eliminate all kinds of hidden dangers in production and ensure the safety of operation and food hygiene.

Fourth, insist on quality service.

Constantly expand the service concept. The catering department should be people-oriented, create a comfortable dining environment for teachers and students, and constantly expand its business philosophy and service concept in the process of ensuring the supply of three meals a day for students.

1, established a "snack street", introduced dozens of famous snacks, increased the variety of colors, and attracted many students to eat.

2. Set up a 24-hour duty window in the lobby to ensure that students can have hot meals, hot dishes and hot soup at any time.

3, do everything possible to control costs, reduce food prices, and effectively benefit students. The museum provides students with free porridge every day to ensure that students can really eat clean, hygienic and cheap meals.

4. The office of the Food and Beverage Department should be on duty 24 hours a day to serve teachers and students. Set up quality service supervision desk and catering service hotline to solve the problems reflected by students at any time.

5. Provide 18 jobs to help students solve the urgent needs of poor students.

Due to the great attention and unremitting efforts of school leaders at all levels, it has laid a good foundation for the hardware construction and software management of catering work in our school, enhanced the safety and health awareness and responsibility awareness of all cooks, and formed good and standardized hygiene habits. The overall catering work in our school has made great progress and certain achievements, ensuring the stability and development of the school. At present, in view of the shortage of staff and heavy workload in restaurants, we should make progress despite difficulties, create conditions, pay close attention to standardized, standardized, institutionalized and orderly management, actively adapt to the requirements of school development, and push the catering work in our school to a new starting point and create greater glories.

The third part of the canteen work summary

Time flies, busy, and the school year is about to pass. Looking back on every day in the past, as the person 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 do a better job in the future, here, I make the following summary of the canteen work this school year.

First, strictly control the hygiene of the canteen, because it 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 every year before taking up their posts. 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. Do a good job in food hygiene in the canteen of our school and "one wash, two flushes and three disinfections" of tableware. The workbench should be washed with it, the chopping board should be separated from meat, vegetarian food, raw food and cooked food, and the kitchen should be thoroughly cleaned every day. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen.

Two, strictly control the food safety, every semester with the canteen staff to study the "People's Republic of China (PRC) Food Hygiene Law", improve the ideological understanding of each staff. Various rules and regulations have also been formulated and put on the wall, and the prevention and control plan for food poisoning has been improved to ensure the safety norms 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 standardize everything at all times. In food hygiene, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention).

Third, strictly control the food procurement, and strictly control the "five customs" in the procurement work, that is, strict purchase channels, goods warehousing acceptance, standardized operating procedures, food hygiene and safety, and food storage and custody. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and record in detail. Ensure the quality of incoming goods and keep all unsafe factors out of the campus.

Fourth, try to control cooking techniques. While strengthening the inspection and supervision of canteen staff, cultivating their good hygiene awareness and habits and cooking quality, they 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 and 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 be "delicious", 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 school, our canteen has been praised by experts; Won the title of Grade A canteen in the municipal canteen appraisal. In the food safety and hygiene appraisal of the catering industry in the city by the Municipal Health Supervision Office, it won the honorary title of excellent. The management of the canteen has a long way to go, but I firmly believe that with the care and supervision of the school leaders, the cooperation of all teachers and the cooperation of Qi Xin, the canteen staff, our canteen will be better and better.

The fourth part of the canteen work summary

"Food is the most important thing for the people". As a school canteen, we should consider the diet of teachers and students to ensure their physical and mental health. The management of the canteen in our school in the past year is summarized as follows.

First, the leaders attach great importance to it and fully guarantee 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 as a major event. The principal, the principal in charge, the director, the director in charge and the canteen administrator signed the responsibility form at different levels to give active support to the hardware construction of the canteen. The headmaster held several logistics forums to study the development goals of canteen work, put forward suggestions on canteen construction and personally direct the renovation of 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 20__ years, the canteen focused on the creation of A-level canteens and was rectified in time, which made the canteen work in our school go to 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 staff members studied the Food Hygiene Law of People's Republic of China (PRC) together to improve their understanding 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, so as to ensure the safety norms of school canteens from the system. Regularly train canteen staff in laws, regulations and work norms, and run school collective canteens well based on laws and regulations. On this basis, food hygiene supervisors, warehouse keepers and full-time buyers are specially set up to strictly control the seven main ingredients, 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 do a solid and comprehensive job in basic management. In food hygiene work, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention), strengthen training and inspection, and cultivate good hygiene awareness and habits of cooking personnel. At the same time, strengthen the improvement of cooking skills. Do a good job in relevant materials, so that the materials are complete, informative and reliable; In accordance with the "Food Hygiene Law" and the "Regulations on Group Dining", check one by one, and strive to be meticulous and foolproof.

Under the leadership of the Student Union and the infirmary, the Living Army Committee and the inspection team were set up to inspect and spot check the overall work of the canteen, and the results were quantitatively published on the wall. The canteen office rewards and punishments accordingly, and implements the last elimination system.

Third, increase hardware investment.

In the management of canteens, we deeply feel that the current situation of hardware facilities and equipment in canteens does not meet 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 fully demonstrating and studying, school leaders made up their minds to make major adjustments to the layout of the canteen again. After the transformation, the appearance is brand-new, the dining room environment is bright and clean, the kitchen is clean and tidy, and things are different; Renovation was carried out from the fa? ade of the canteen, staff canteen, kitchen and dining room, which completely changed the face of the canteen. The ceiling of the operation room has been transformed into the internal facilities of the canteen, and anti-fly and anti-mouse facilities and ultraviolet disinfection lamps have been added. The dining hall was painted as a whole and a stainless steel console was added. In addition, the circuits and electrical facilities of the canteen have all been updated, and the sewers have also been transformed to ensure the smooth flow of sewers. Four operating disinfection rooms were adjusted, and the rice selling system was reformed and updated, which greatly improved the rice selling efficiency. Therefore, it can be said that the improvement of the hardware conditions of the canteen provides the necessary material guarantee for us to build a standardized canteen.

Fourth, adhere to service education and respect the public opinion of teachers and students.

In the canteen work, we should 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. 165438+20 _1At the end of October, the General Affairs Department organized canteen staff to hold a democratic symposium on students' food work to understand students' thoughts and wishes. At the same time, change the single forum form, carry out canteen opinion survey and food hygiene knowledge propaganda online, and pay attention to teachers and students' online messages. Carefully organize chefs, trade unions and logistics related personnel to make recipes and publish them on bulletin boards and online regularly.

Despite this, compared with the needs of teachers and students and the standard of A-level canteen, there is still a certain gap in congenital structure and hardware, and the software and hardware construction will be further improved according to the health requirements in summer. Canteen management is a long-term, meticulous and hard work. Only by doing a good job seriously and practically can the quality and quantity be guaranteed. This is another important experience of working in the canteen in our school.

The canteen work summary Chapter 5

A busy school year has passed, and as the top priority in logistics, the canteen is naturally indispensable. As a canteen, you can't do without food. Food is an indispensable part of everyone's life. If we leave what we eat, we can't survive. Therefore, as a unit canteen is also very important. As a manager, we should pay more attention to the diet of employees and ensure the physical and mental health of each colleague. The canteen work in this period is summarized as follows:

First, as a collective canteen, strict implementation of food hygiene and safety in Taiwan Province is an important matter related to the health of every teacher and student. First of all, every canteen staff should have a physical examination before going to work every year, and those who fail the physical examination are not allowed to go to work. Secondly, carry out ideological education for employees from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene and tableware "one wash, two flushes and three disinfections" in our canteen, and clean the kitchen once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff.

Second, the inventory of goods should be handed over first. I personally work in the kitchen every day, communicate with them, learn more about the needs and shortcomings of canteen work, and improve the shortcomings of the current situation in time. For example, the sanitary situation: due to the continuous receipt of several large-scale convention documents some time ago, physical and mental fatigue, untimely and incomplete cleaning, and untidy placement of articles, the leaders have a bad impression of the canteen, which is dirty, messy and poor. In order to adjust the mentality of the staff in time and change the status quo, I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stoves, steamer, floor and warehouse with them. This cleaning is effective, the kitchen has been significantly improved, and the good working environment has changed the impression of the leaders. Maintaining it is the key.

Autumn and October are the harvest season, and autumn vegetables are also on the market. In order to reduce the cost of the canteen, we bought a large number of vegetables stored in winter, such as radish, Chinese cabbage, potatoes, green onions and so on. And sauerkraut and all kinds of pickles. In this way, workers can also eat all kinds of food in winter.

Third, it is also important to control the purchase of food. /kloc-More than 0/00 people need to go out to buy all kinds of food, such as meat, vegetables, eggs, staple food and non-staple food. I personally purchased food without a Quarantine Certificate or a Food Hygiene Permit, and rejected all foods that have been stored for a long time, deteriorated and stale, so as to prevent the occurrence of serious food poisoning incidents and effectively protect the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the employees who ate in our canteen.

In addition, I also have strict financial discipline. Every time you purchase, you must always accept and refuse, and pay in time to ensure that the funds are earmarked and not squandered. You insist on bookkeeping every day, adhere to the principle of saving, and achieve good quality and low price.

Due to my limited level, I am not proficient in canteen management and have a lot of work to do. I will strengthen my management and quality study in the next work. At the same time, control the purchase of food and the loss of goods to ensure that employees can eat cheap and safe food.

In short, the canteen work is gradually moving towards normalization and normalization, and the canteen staff are also stepping up their efforts to gradually form a team that is dedicated, pragmatic and dedicated, and contributes to the development of the cause silently.

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