Summary of canteen safety work

Model essay on summary of canteen safety work (select 6 articles)

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Summary of canteen safety work 1 According to the requirements of Hongan Cigarette Factory on carrying out safety production activities, combined with the actual situation of staff canteens, activities are carried out closely around the theme of "safety responsibility, focusing on implementation". Strengthen leadership, elaborate organization, division of responsibilities, carry out their duties, clarify responsibilities, and pay close attention to implementation. Hold meetings, conduct publicity and launch, formulate work measures, and define objectives, responsibilities and tasks. At the same time, an activity group was set up, with manager Zhang Bin as the team leader and Wu Huaxian, Huang Zhongliang and Zhu Xiaohong as the team members. Activities are practical and focus on implementation. Manager Zhang Bin personally grasps the team members, and the team members grasp the contractor, and the contractor grasps the employees to ensure the smooth progress of safety production activities.

1, promote and launch, so that safety is deeply rooted in people's hearts.

The canteen organizes all the staff to learn the spirit of the document "On Actively Carrying out xx-year Safety Production Activities" of China Tobacco in the form of meetings, and formulates the safety goal of zero accidents in xx years in combination with the requirements of factory leaders. Around this goal, specific requirements are put forward for all staff in the canteen, and the responsibilities are decomposed layer by layer in the form of Safety Responsibility Letter. The responsibility book is based on "food hygiene and safety" and "production safety", and the responsible person is assessed monthly, linked to the safety risk bonus and monthly award of the responsible person, and linked to the contracting fee of the labor contractor, so as to truly keep safety in mind and avoid making safety a slogan.

2. Take safety as an opportunity to implement hidden dangers rectification and pay attention to the effect.

In order to implement this activity and achieve results, first of all, the staff canteen is led by manager Zhang Bin, who leads the safety officer, monitor, warehouse and contractor to inspect the operation room, canteen and other places every day to find out the potential safety hazards in the staff canteen and listen to opinions.

Employees' feedback should be recorded one by one and rectified one by one. Secondly, do a good job in on-site management. Correct employees' unsafe behaviors in field work, state their interests and order them to correct them. Severely punish employees who refuse to comply with safety operation rules, so as to solve the problems existing in the process of implementing various rules and regulations and ensure safety independently.

3. Actively cooperate with safety to carry out a series of activities.

After lunch on June 12, the staff canteen called all day and night shift staff in the canteen to conduct self-training on safety knowledge. This knowledge involves the use of fire extinguishers, how to deal with oil pan fires, how to operate after short circuit of power supply, safe storage of food, identification and use of food, etc. , and once again stressed the safe operation process of various stoves and electrical facilities.

June is the rainy season. The staff canteen, including the manager, implements the duty system. In addition to the daily environmental sanitation supervision and inspection, they must also be responsible for the after-work inspection, such as whether the doors and windows are closed, whether the house leaks rain, and whether the trench is unobstructed.

Hygiene has always been the top priority of the staff canteen. One week after the meeting, the staff in the canteen used their lunch break to do a lot of sanitary work, from the ceiling to the ground, to the dead corner and around the door. It is really spotless and clean, and it is required to take this as the standard in future work, cleaning after work every day and once a week, and implementing it in the form of a system.

Staff canteens have gained a lot through safety activities, and a number of individuals and teams who have done a good job in safety have emerged during the activities, and the overall safety awareness of all staff has been greatly improved. However, we still ask all employees to guard against arrogance and rashness, be prepared for danger in times of peace, and continue to look for shortcomings in their own work, so as to learn from each other's strengths in future work and make better contributions to the safe production of Hongan Tobacco Factory.

Summary of canteen safety work 2 In order to effectively protect the health and life safety of teachers and students in the park and improve the level of logistics management, according to the summary of food safety work in the canteen in xx autumn and the spirit of the Notice of Hanzhong Education Bureau on Strengthening Food Safety Work in Schools and Kindergartens, our park conducted a comprehensive and detailed investigation on food safety in kindergarten canteens, and the situation is summarized as follows:

First, raise awareness and consolidate responsibilities.

Our garden attaches great importance to the management and food hygiene of kindergarten canteens. At the beginning of the semester, a safety management leading group headed by the director was set up, responsible for the management of the canteen, the monitor of the canteen cooking class was responsible for the canteen work, and the hygienist was responsible for the supervision of food safety. Kindergarten canteens have a clear division of labor and clear responsibilities, and safety responsibility letters are signed at all levels, so that every staff member in the canteen can clearly understand their responsibilities.

Second, improve the system and management.

In order to standardize, program and institutionalize canteen management, our park has established and improved various rules and regulations and work responsibilities, and formulated and improved such rules and regulations as Kindergarten Logistics Management System, Post Responsibility System for Canteen Staff, Dangerous Goods Prohibition System, Canteen Safety and Hygiene Responsibility System and Investigation System, Food Poisoning Emergency Treatment and Epidemic Reporting System, and Food Poisoning Emergency Plan, so as to ensure that kindergarten work has rules to follow.

Third, strengthen education and raise awareness.

First of all, our garden conducted a comprehensive training for food operators, which made the canteen staff improve their food safety awareness again, advanced the management concept of canteen work, standardized the operation process, unified the procurement management, and ensured the life safety of kindergarten teachers and students, and comprehensively improved the management level of kindergarten canteens. Secondly, through class safety education activities and health education classes, educate children to develop good eating habits and personal hygiene habits to prevent diseases from entering the mouth.

Fourth, strengthen inspection and eliminate hidden dangers.

Because of the particularity and importance of the service group in the kindergarten canteen, no mistakes are allowed in the work, so the system should be clear, scientific and standardized in health, safety and operation, and the standards should be strictly followed. In order to ensure the food hygiene and safety of teachers and students in the park, our park has handled the catering service license according to the regulations, and all employees have received professional training and training certificates, and all of them have undergone physical examination and health certificates at the expiration. Monitoring equipment shall be installed in key parts of the canteen, and monitoring probes shall be installed in the operation table, rough machining room, red and white boxes, cleaning pool and storage room.

Strict implementation of the food sample retention system, each meal by the person responsible for children's food sample retention for 48 hours, sample food has a special refrigerator storage, and make detailed records. For the long-term use of rice, flour, oil and other foods and meat in kindergarten canteens, adhere to the fixed-point procurement and licensing system, and obtain inspection certificates, business licenses and related documents. Strict acceptance of incoming goods to ensure food quality. In the rough processing stage, the canteen staff will pay attention to the quality of vegetables, deal with problems in time and report to the garden leaders, thus ensuring the quality of food.

Summary of canteen safety work 3 Autumn is the high incidence season of school food safety accidents. In order to further improve the food safety of school canteens in our district, strengthen the awareness of running schools according to law, firmly establish the guiding ideology of health first, promote schools to improve sanitary conditions and improve food safety. Rules and regulations, prevent food poisoning accidents, and ensure the health and life safety of teachers and students. According to the requirements of the Notice on Further Strengthening Food Safety in School Canteen, we adhere to the working principle of "prevention first, scientific management, clear responsibility and comprehensive management", and organically combine daily supervision with centralized rectification, self-discipline and local supervision in canteen, and comprehensive promotion with key promotion according to the Food Safety Law, School Hygiene Regulations and other laws and regulations. The work is summarized as follows:

1, seriously carry out food safety inspection in school canteens.

The food safety supervisor made a special inspection of the canteen in our school. According to the contents of the special food safety monitoring checklist in the canteen, the environment, permission, health status of employees, tableware disinfection, the system of obtaining licenses and tickets, the management of food processing and production, and the management and use of edible oil and food additives were carefully inspected. The overall situation is good, and school leaders attach great importance to school food safety. Sanitary conditions meet the requirements, and the implementation of various systems is relatively in place. However, during the inspection, it was also found that the sanitary conditions of the school canteen were not ideal and the food samples were not standardized. In view of the existing problems, the inspection team issued a health monitoring opinion and ordered rectification within a time limit.

2. Fully implement the school food safety responsibility system.

The school establishes and improves the food safety responsibility system, clarifies the responsibilities of staff in all links and positions, and ensures that the responsibility for governance goes to people. The principal, as the first responsible person, is in charge of the food safety work of the whole school, and the leaders in charge, as the direct responsible person, personally inspect and supervise and coordinate to solve the problems in the governance work. Full-time food hygiene management personnel earnestly perform their duties and pay close attention to the implementation of various health and safety measures according to the requirements of health supervision. The food safety awareness of employees, teachers and students in school canteens has generally improved. At the same time, our school has earnestly improved the emergency plan for food safety emergencies and the long-term management system for food safety in canteens, and actively carried out emergency drills to ensure that food safety work is always unremitting.

3. Vigorously carry out publicity, education and training.

By offering health education classes and special lectures, the school publicizes and popularizes food safety knowledge in various forms, such as blackboard newspaper, campus broadcast and distribution of food safety materials, and strengthens teachers and students' legal knowledge and awareness of rights protection, so that everyone can know and participate widely. At the same time, the training of canteen employees has been strengthened. On the afternoon of June 65438+1October 65438+February, food safety knowledge training was held, focusing on the Food Safety Law, environmental sanitation requirements of school canteens, emergency handling of sudden food safety accidents, etc., which further effectively improved the safety awareness and professional level of canteen employees.

The school food safety work has strong pertinence, prominent focus, clear purpose and wide inspection scope. The overall level of food hygiene and safety in school canteens has made great progress. School food safety work has entered the track of institutionalized, standardized and scientific governance, effectively eliminating food safety hazards and laying a good foundation for preventing food poisoning incidents. In the future, our school will continue to strengthen the monitoring and inspection of the school canteen to effectively protect the health and food safety of teachers and students.

Summary of canteen safety work 4 Jinshan Primary School, founded in March of xx, is a newly-built full-time public primary school in the central city of Yinzhou.

The school is located in the core area of Yinzhou Central City, at the intersection of Jinshan Middle Road and Tiantong North Road. Covering an area of 24,079 square meters, the building area is 2 1.559 square meters, the total construction capital is about 1. 1 billion yuan, and the design scale is 30 classes, which can accommodate more than 1.225 students.

The school has a beautiful campus environment and advanced education and teaching facilities. The campus is designed and built according to the standards of first-class schools in Zhejiang Province, and there are "five education centers" such as library center, scientific experiment center, multimedia teaching center, art sports center and health education center. Equipped with modern integrated control system, cable broadcasting system, closed-circuit television system, program-controlled telephone system, campus network system, office management system and other "six intelligent systems". The new campus will be officially completed and put into use in the autumn of xx.

The school has 8 classes in Grade One and 5 classes in Grade Two, with 545 students and 34 full-time teachers. Two of the teachers are senior teachers; Five teachers won the title of backbone teachers in urban areas, and more than ten teachers won the title of rookie in the teaching field at provincial, municipal and district levels. 80% of teachers have a bachelor's degree, and 3 teachers have a postgraduate degree. The school has also openly recruited a number of graduate students and undergraduates for East China Normal University, Shaanxi Normal University and Zhejiang Normal University. It has become the eternal pursuit of every teacher in Jinshan to exchange the parents' trust with love, sincerity, carefulness and patience, and to exchange the students' happy growth with noble professional ethics, exquisite skills and broad teacher love. This team of teachers with noble ethics and excellent professional skills is pushing the education and teaching work of the school forward rapidly towards the established development goals.

Youth Jinshan Primary School adheres to the school-running philosophy of "respecting and caring for everyone, developing everyone in a diversified way, and nourishing everyone with good habits"; The goal of "building the school into a high-grade primary school with first-class quality and distinctive foreign language teaching characteristics" has been determined; Established the school motto of "seeking knowledge and being good", the school spirit of "being knowledgeable and courteous and keeping fit", the teaching spirit of "respecting attention, being willing to teach and being good at teaching" and the style of study of "being willing to learn, being good at thinking and cooperating independently"; Jinshan people plan the future development of the school with the characteristic campus concept of "humanistic campus, English college, scholarly campus, personalized paradise and happy home". Strive to achieve the four goals of "building a campus with culture and taste, shaping teachers with ideas and style, cultivating students with specialties and personalities, and establishing a school with characteristics and taste".

School is a special unit, and students are a special consumer group. The management of school canteens and the safety of students' hygienic diet are related to students' health, the reputation of the school, the improvement of teaching quality, the development of the school and the stability of society. Therefore, students, parents and society are all concerned about canteen management, and superior leaders are more concerned. Therefore, our school attaches great importance to it from the principal to all administrative leaders, supporting it at work and ensuring it financially. At the beginning of this semester, our school passed the management acceptance of "B" class canteen with high standards. All our staff engaged in canteen work feel great responsibility, have a good understanding of the importance of work, and have a sense of responsibility, dedication and initiative. The following is a brief report on the following points:

The first is to establish a canteen management network.

Our logistics management office is fully responsible for the school canteen. A deputy director is responsible for daily work. The Food Management Committee carries out quality evaluation and financial supervision on the canteen. The food management committee is represented by the trade union, parents of teachers and students, and directly submits the food quality evaluation to the principal's office or the logistics management office. The staff of the school canteen set up a team, with the person in charge of the school as the team leader, divide the work into people, clarify the responsibilities, sign safety responsibility forms at different levels, and supervise and evaluate each other.

The second is to improve the system and implement measures.

Our logistics management office holds a special meeting of canteen staff once a month, and invites comrades from various districts and cities, such as the Safety Supervision Bureau and the Food and Drug Administration, to guide the canteen work regularly. At the meeting, we focused on studying and discussing the implementation of various rules and regulations and safety education. Since the beginning of school, the school logistics management system, the Convention on Hygiene and Safety of Canteen, the responsibilities of canteen staff, the basic hygiene requirements of Jinshan primary school canteen, the safety responsibility certificate of Jinshan primary school canteen, the assessment system for logistics personnel, the tableware cleaning and disinfection system, the food poisoning emergency treatment and epidemic reporting system, and the healthy food storage and warehouse system for canteen staff have been formulated. And seriously study the "People's Republic of China (PRC) Food Hygiene Law" and "Zhejiang Food Hygiene Regulations", so as to achieve a sound system, measures in place, strict management, who is responsible for problems, and prevent all management systems from becoming a mere formality and being implemented. On the one hand, the canteen provides intensive skills training for all employees on the basis of organizing all employees to learn various management systems. This year, according to the requirements of different positions in the department, we conducted simulated fire fighting drills and repeated drills of personal skills. On the other hand, in the process of implementing the management system, we strengthened the on-site supervision and on-site education of specific operators, and gradually promoted the management system measures by taking a series of effective measures against the bad habits of operators in the whole catering industry.

Third, the canteen management form

At present, the school canteen is operated in strict accordance with the five-routine method, and the weekly menu is published. Every day, the person in charge of the school will open the dishes, which will be audited by the logistics management office and then distributed by the designated unit. The logistics management office shall designate a special person to be responsible for the acceptance and audit, and then the director of the logistics management office shall approve it. The whole process is supervised by the school, combined with irregular spot checks. About 600 people eat at school. The canteen is required to constantly adjust and improve its diet structure. Don't repeat breakfast every day, don't repeat Chinese food around, use three dishes and one soup every day, which is suitable for students' tastes. All vegetable prices are publicly set by the district vegetable basket distribution company. Ensure that all funds are used for student meals.

Four, the implementation of fixed-point procurement system, put an end to security risks.

The safety work of the canteen mainly lies in the procurement, processing and storage of food, the cleaning and disinfection of tableware and the canteen staff themselves. The school has further improved the awareness, institutional measures and standardized procedures of centralized procurement of raw materials in canteens. Edible oil and rice are purchased in the district grain and oil company, and meat is provided by a fully qualified vegetable basket distribution unit under the principle of quality first and price second. And adhere to the licensing system, obtain food hygiene inspection certificate, laboratory test sheet, business license and related certificates, and the logistics management office will accept them, and earnestly do a good job in the inspection and acceptance of incoming goods. To prevent unauthorized food from entering the campus. Food processing, storage, tableware cleaning and disinfection are carried out in the post, and the division of labor is implemented to people, with clear responsibilities and timely records, and the logistics management office does not regularly check. At the same time, strengthen the ideological education of canteen staff, strengthen the study of political theory, establish the idea of serving education and teachers and students, care about the life of canteen staff and solve their difficulties, so that they can work wholeheartedly for the canteen without selfish distractions. The canteen staff and related management personnel shall have a health check-up every semester, hold a safety meeting once a month, and have a health check-up once a day, and receive necessary knowledge training, so as to make temporary checks at any time, maintain good personal hygiene, and wear uniform work clothes and work caps.

Fourth, the existing problems

In the process of self-examination and self-correction, there are still some problems: we should further strengthen the quality of food procurement, establish more feasible rules and regulations, let more parents of students join the management of school canteens, do a good job in publicity and education for parents and society, and strengthen supervision and inspection of logistics management office at ordinary times. The school canteen is the most important thing in our work. How to make teachers and students eat satisfied, healthy and safe is a problem that our school has been thinking about in the future.

Summary of canteen safety work 5 In order to effectively strengthen the food safety work in our canteen, ensure the food safety of all teachers and students, and prevent food poisoning incidents, according to the spirit of the emergency notice of the national, provincial and county food safety committees on rapidly carrying out food safety inspections in primary and secondary schools, our school conducted a solid self-examination on the food safety of our canteen (the school that implemented the nutrition improvement plan). The self-inspection of food safety in our canteen is summarized as follows:

I. Progress of work

According to the requirements, our school carried out self-examination from eight aspects: food safety management, catering service license, environmental sanitation, health certificate, certificate and ticket management, processing and production management system, cleaning and disinfection, and the use of food additives, so as to find out the outstanding problems and weak links in depth and make serious rectification.

(1) Improve the food safety supervision and rectification mechanism.

Effectively strengthen organizational leadership. Our school attaches great importance to the food safety work in the school canteen and puts it in a more prominent position. It is necessary to treat both the symptoms and root causes, focus on the root cause, organically combine centralized rectification with daily supervision, self-discipline and strengthened supervision of canteens, comprehensively promote key breakthroughs, and carry out publicity and education throughout, improve the system throughout, implement responsibilities throughout, and check and guide throughout to ensure that rectification is effective.

(2) Specific work

1. Check whether the school canteen has established a food safety responsibility system. Carefully check whether the school will incorporate canteen food safety into the daily management of the school, and whether there are regulations and requirements for canteen management. 2. Check whether the canteen has a catering service license. Carefully check whether the school canteen license has expired, whether there are problems of out-of-scope and over-capacity operation, and whether there are problems such as timely cancellation of licenses without conditions. For newly opened canteens, contact the county US Food and Drug Administration in strict accordance with the regulations to apply for permission, and apply for permission for timely rectification of facilities, equipment and food safety management system.

3. Check whether the school canteen is clean and tidy. Take active, scientific and effective measures to prevent and control infectious diseases, and carefully check whether the school canteen environment is cleaned regularly and kept in good condition; Whether there are protective measures and breeding conditions to eliminate harmful insects such as rats, cockroaches and flies; Whether there are adequate ventilation and smoke exhaust devices.

4. Check whether the health certificate of employees in the school canteen is valid. Carefully check whether there are employee health management systems and measures; Whether the employee has a health certificate; Whether the health certificate is valid; Whether to establish employee health records; When the personnel engaged in the direct import of food suffer from diseases that hinder food safety, whether to adjust them to jobs that do not affect food safety in time.

5. Check whether the system of claiming certificates and tickets and food additives in the school canteen is implemented. Carefully check whether the food and raw materials, food additives and food-related products purchased in the school canteen are qualified, whether there is a purchase ledger, whether the stored food is within the shelf life, and whether the raw material storage meets the management requirements. Focus on checking whether food and raw materials, food additives and food-related products are banned by the state or have unknown sources, and strictly check the purchase channels of edible oil, meat, rice, noodles, vegetables, condiments and other bulk foods and the situation of claiming certificates and tickets. Carefully check the implementation of the management system for the procurement and use of food additives in school canteens, and strictly check whether there is any illegal use of food additives, and whether it meets the requirements of special store procurement, counter storage, special person in charge, special tools and special ledgers.

6. Check whether the sanitary management measures for drinking water in the school canteen and the cleaning and disinfection of the canteen are in place. Focusing on the sanitary condition of water supply facilities and the quality of drinking water, carefully check whether the school canteen is equipped with effective disinfection facilities; Whether the disinfection pool is mixed with other pools, and whether the disinfection personnel master the basic knowledge; Whether tableware disinfection meets relevant requirements.

7. Check whether the school canteen processing management system is implemented. Carefully check whether the raw materials are thoroughly cleaned, whether the rough machining meets the requirements, whether raw and cooked are separated, whether there is cross contamination, and whether the green beans and soybean milk are thoroughly cooked; Whether it is illegal to manufacture and sell chilled beans, and whether the operators wear masks; Strictly check whether the samples are reserved according to the regulations, whether there is a sample retaining device and whether the sample retaining device operates normally.

Second, the next work arrangement

The first is to carry out in-depth education and training. Further strengthen the food safety training in school canteens, and seriously organize logistics personnel to study the Food Safety Law and its implementation regulations, the Measures for the Administration of Catering Service Licensing and the Measures for the Supervision and Administration of Catering Service Food Safety. After the training, relevant materials should be sorted out and kept for inspection. The main person in charge should earnestly assume the responsibility of the first person responsible for food safety in school canteens, establish and improve various management systems such as food safety, drinking water, prevention and control of infectious diseases, and ensure that all work does not leave blind spots.

The second is to seriously carry out a comprehensive investigation. Continue to organize relevant personnel in schools and parks to conduct a comprehensive investigation of school canteens, carefully find weak links, and take effective measures in time to plug management loopholes.

The third is to strengthen the prevention and control of food safety accidents and carry out supervision and inspection of emergency work for public health emergencies. According to the division of responsibilities, we should continue to take the school canteen as the focus of food safety accident prevention and control, and take measures to investigate hidden dangers; Formulate food safety accidents.

Emergency plan, combined with the prevention and control of infectious diseases, drinking water hygiene, food safety and other regulatory work, timely find potential risks, supervise the investigation, reduce the harm of public health emergencies in schools, and improve the level of prevention and control and coping ability.

The fourth is to do a good job in information submission.

Summary of canteen safety work 6 20xx flies quietly in the busy work. Counting 20xx years is a meaningful, valuable and rewarding year for me. It is a great honor that this canteen won the honor of harmonious restaurant in the first quarter. At that time, I often warned myself and urged our team. Honor is not only our recognition, but also our responsibility to employees and enterprises. Only by shouldering this responsibility. Since I entered xx and the company's management canteen in 20xx, I have come step by step, without the help of leaders, the support of colleagues and the cooperation of employees. The work of this year is summarized as follows:

I. Summary of 20xx Work

1, personnel maintenance

When I took over the canteen on xx, xx, there were 22 old employees. After more than a year, there are still 12 old employees, and the stability rate of old employees is 54.5%. We trained a front desk foreman, a western chef, a kitchen stove and a cashier. It is precisely because of the existence of such a group of backbone forces that our canteen has withstood the test again and again.

2. The quality of the dishes

In the first half of the year, due to the unfixed kitchen staff and the departure of western chefs, the quality of dishes once declined and the burning phenomenon was more serious. The two operational assessments put forward rectification opinions, which made us feel great pressure. After hard coordination, on-site operation by the chef and hands-on guidance, the decline in the quality of dishes was finally controlled and the trust of customers was regained.

3. Quality of service

Because our restaurant belongs to the nature of internal canteen, the time of dining staff is concentrated, and the pressure during peak hours is unprecedented. In addition, the staff are basically aunts over 35 years old. Relatively speaking, we are not very good at mastering the seven steps of the food counter and the four steps of the cashier, but we must answer questions for customers. Friendly attitude.

4. Safe production

Looking at the past year, it is gratifying that there was no safety accident in this restaurant, which is inseparable from the repeated demands and attention of superior leaders, and fully reflects the strong self-prevention consciousness of employees.

5. Food safety

Because of the particularity of catering groups, the personnel are concentrated and the coverage is wide, in order to prevent food safety accidents. We set up a food safety self-inspection team in time. The store manager is solely responsible for the control system, the chef kitchen is solely responsible for the control system, and the foreman sales is solely responsible for the control system. Be responsible for keeping financial creditor's rights, with clear responsibilities. Detailed to people. At the same time, the food sample retention mechanism was established. Every day, someone will be responsible for keeping samples, someone will be responsible for tracking, and the manager will check and supervise to prevent all food safety accidents.

Second, in the arrangement of recipes.

1, first of all, we must understand the eating habits of most people, and some make daily recipes. Because there are many people eating in the canteen, 100% can't satisfy everyone, but it can satisfy more than 80% of the staff.

2. For the dishes that everyone likes, under the premise of not increasing the cost, you can purchase a little more, and use the more expensive dishes and the average price dishes to match reasonably, so that you can eat the same dishes at most twice a month. Fresh vegetables can also be guaranteed once a week.

3. Make rational use of multiple uses of dishes, and don't waste any dishes. For example, when stewed radish, radish skin and radish can be made into kimchi, and cabbage can be made into kimchi, but everyone likes it. In addition to cold salad, kimchi can also be returned to the pot, which is also a very good seasoning; Celery leaves can be fried with cold carrots; The staff's dishes are enriched, and at the same time, the expenses are reduced.

Third, strengthen health management and enhance the sense of hardship.

Canteen hygiene is the source and birthplace of hidden dangers. In health management, adhere to the weekly work meeting, so as to keep the alarm ringing, enhance the sense of urgency of workers, and do their best to contain hidden dangers in the bud; We require every employee to:

(1) Pay attention to personal hygiene, frequently cut hair, nails, change clothes, take a bath, keep long hair and moustache, and wash your hands before eating.

(2) Inside and outside the dining room, the personnel, fixed points, fixed time and requirements shall be implemented. Must be cleaned every day, and the garbage and sundries generated every day should be cleaned at any time every day. Clean up on weekends.

All kinds of tableware, cage cloth, machinery, etc. It should be washed clean, so that wood can see its true colors and iron can see its light. After use, it should be placed neatly, and raw and cooked utensils should be strictly separated, and they should not be mixed.

Don't smoke, talk to food, cough, etc. when eating. All staff in the canteen 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 canteen.

Nevertheless, due to my limited level, there is still a lot of work to be done and there is still a certain gap. I am not proficient in canteen management, which also confirms my shortcomings in canteen management. I will strengthen the study and planning of my own management and quality in the next work. At the same time, according to the hygiene requirements, our canteen should further improve the construction of software and hardware, control the purchase of food and the loss of articles, and ensure that employees can eat cheap and safe food. I deeply feel that 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.

In short, the canteen work is gradually moving towards normalization, standardization and high quality, and the canteen staff are also making continuous efforts to gradually form a team that is dedicated, pragmatic and willing to cooperate, and * * * is silently contributing to the development of the project.

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