Reflections on the work of school canteen administrators

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. The following is my reflection on the work of school canteen administrators, hoping to help you.

Reflections on the work of school canteen administrators? People eat for the sky? For students who leave home? Eat? Than? Live broadcast? This is more important. 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. In 2005, our school passed the high standard of Wuxi? Answer? Management acceptance of first-class canteen. 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 general affairs office is in charge of 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 attended by some representatives of trade unions, teachers' congresses and outstanding students, and puts forward food quality evaluation directly to the principal's office or the general affairs office. The school canteen is divided into two teams: one team canteen (first floor) and the other team canteen (second floor). The two responsible persons employed by the school are squad leaders, with clear responsibilities, and signed safety responsibility forms at different levels to supervise and evaluate each other.

The second is to improve the system and implement measures.

Our general affairs department holds a special meeting of canteen staff once a month, and invites comrades from the town health and epidemic prevention station as our voluntary supervisors to attend the meeting, focusing on the implementation of various rules and regulations and safety education. Since 2004, the School Logistics Management System, Hygiene and Safety Convention for Canteen, Duties of Canteen Staff, Basic Hygienic Requirements for Dining Rooms in Senior Middle Schools in Zhang Zhu, Responsibility Letter for the Safety of Dining Rooms in Senior Middle Schools in Zhang Zhu, Assessment System for Logistics Staff, Tableware Cleaning and Disinfection System, Emergency Treatment and Epidemic Reporting System for Food Poisoning, Dining Room Food Storage and Warehouse System, etc. have been formulated successively. And earnestly study "People's Republic of China (PRC) Food Hygiene Law" and "Jiangsu Food Hygiene Regulations". , to achieve a sound system, measures in place, strict management, who is responsible for problems, to prevent the management system from becoming a mere formality and being implemented. On the one hand, on the basis of organizing all staff to learn various management systems, the canteen has carried out intensive skills training for all staff. This year, we have conducted two simulated fire drills and several personal skills drills according to the requirements of different positions in the department. 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 adopted a series of effective measures to improve the management system in view of the bad habits of operators in the whole catering industry.

Third, the canteen management form

At present, the management form of school canteens is self-management and the system of hiring team leaders. The chef in the canteen makes the menu, which is audited by the general affairs department and then distributed by the designated unit. The General Affairs Department will designate a special person to be responsible for the acceptance and audit, and then the director of the General Affairs Department will approve it. The whole process is supervised by the school doctor, and the esophagus will be randomly selected. The number of people dining in the school is about 1200. The canteen is required to constantly adjust and improve its diet structure. Breakfast should be no less than 12 varieties, lunch and dinner should be no less than 23 varieties for students to choose from, and multi-dish cooking should be adopted to suit students' tastes. All vegetable prices are set by the General Affairs Office and the Food Management Committee. At present, 2 yuan, 1.5 yuan and 0.5 yuan, seasonal vegetables? 1.0 yuan and soup are free. According to the management concept of school canteen, students are not allowed to earn money. At present, the profit is controlled within 2.5%, and the funds are basically 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 its understanding of centralized procurement of raw materials for canteens and adopted systematic measures and standardized procedures. Salad oil, seasoning and rice are purchased by edible oil companies, and meat is provided by qualified units 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, which will be accepted by the General Affairs Department in a unified manner, and earnestly do a good job in the inspection and acceptance of incoming goods. This semester, vegetables are mainly provided by the town vegetable base, and meat is provided by Yixing Ruide Company to prevent unauthorized food from entering the campus. Food processing and storage and tableware cleaning and disinfection are carried out in the post, and the division of labor is implemented to people. Clear responsibilities, timely records, and irregular inspections by the general affairs department. 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 must further strengthen the quality of food procurement, establish more feasible rules and regulations, and make some parents of students join the food management Committee more quickly, so as to do a good job in publicity and education for parents and society, and strengthen supervision and inspection of the general affairs department 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.

Reflections on the work of school canteen administrators Part II The busy school year has passed, and as the top priority in logistics work, canteens are naturally indispensable. As a canteen, you can't do without food. Food is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit 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 in our canteen? One wash, two flushes and three disinfections? Work, work and desk should be cleaned as needed, and the kitchen should be cleaned 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. Is it strict for me to buy it myself? Quarantine certificate? 、? Food hygiene license? All foods are not purchased, and foods that have been stored for a long time and deteriorated are rejected, so as to prevent serious food poisoning 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 I make a purchase, I always accept it if I want, refuse it if I want, and always arrive in time to ensure that the funds are earmarked and not squandered. I insist on keeping a good account every day and keeping the principle of economy, so as to 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.

Reflections on the work of school canteen administrators? Service education? Objective To standardize the safety and health management of school canteens. Goutang Primary School has 743 students in 16 classes, 45 in-service teachers and 2 kitchen employees. The number of people in school breakfast is about 130, and the number of people in school lunch is about 400. Under the correct leadership and supervision of the education department and the health department, the school has firmly established? Service education? Our aim is to standardize the safety and health management of school canteens, ensure the living needs and physical health of teachers and students, and maintain the normal teaching order, which has won unanimous praise from teachers, students and parents.

First, people-oriented, firmly establish a sense of service between teachers and students. At present, there are 1 full-time and part-time managers and 2 cooks in our canteen. The recruitment, selection, examination, on-the-job training and skill competition of chefs are conducted in strict accordance with procedures, fair and open. In order to establish the consciousness of service and education, teachers and students will feel at home when they go to the canteen, and feel at ease, comfortable and assured.

Second, standardize the rules and regulations of safety and health management in school canteens, and formulate a scientific, operable and institutional management system. These systems can be roughly divided into three categories: employee responsibilities, food hygiene and safety management and property management. It is formulated by the national, city and county authorities and canteen management team according to the actual situation of our school, such as canteen safety and health system, staff health knowledge training system, canteen staff attendance system, fire safety system, post responsibility system for purchasing personnel, staff health inspection system, post responsibility system for tableware disinfection, etc. Dining room staff should not only be familiar with the contents of these systems, but also all behaviors should be bound by these systems.

Third, strengthen food hygiene and safety in canteens. The health and safety of school canteens is a major event related to the life safety of teachers and students. No matter how important this work is, it is not an exaggeration to recognize it. In order to ensure foolproof, we have carried out all-round, whole-process and all-weather three-dimensional file management. At present, more than 10 schools have printed various forms in the canteen, which has been strictly controlled in the process of ensuring health and safety. Level five? .

The first is to strictly control the purchase and purchase access. The purchase date, product trademark, production date, shelf life, health certificate, business license and product inspection report of raw materials should be carefully registered and accepted, and the steward should check. Those who do not meet the requirements are resolutely not allowed to enter the raw material warehouse; It is strictly forbidden to purchase raw materials, semi-finished products and finished products from units and individuals without health permits; It is strictly forbidden to purchase food and raw materials without manufacturers, production date and shelf life, and beyond the shelf life; The meat purchased in the canteen must have an animal quarantine certificate. File all suppliers, complete the licenses of the goods supplied, and conduct on-site inspection of the supplier's production base. The school also signed a letter of responsibility for food hygiene and safety with suppliers. Raw materials enter the partition wall of the warehouse and leave the ground. Separate finished products from semi-finished products, and separate raw and cooked products. Unshaped foods should be stored in clean containers and covered to prevent cross-infection. Secondly, strictly control the production operation.

In the process of food processing, in strict accordance with the relevant regulations, the disinfection should be thoroughly cooked. In the roughing room, choose vegetables and cut them on the chopping board. The operating room should be clean and sanitary, the canteen should be clean and bright, and all doors and windows should be equipped with salmonella and sand windows. Each team should fill in the canteen attendance and canteen operation log every day, and make a food quality checklist. Washing vegetables is learned. What vegetables are washed first and then cut, what vegetables are cut first and then washed, what vegetables are not soaked, what vegetables are soaked in cold water, what vegetables are soaked in hot water, what vegetables are soaked in salt water and how long. We require workers to operate strictly according to the rules. Vegetarian dishes are stored in separate cabinets, the chopping boards are separated, and the knives are processed. Potatoes do not need to germinate, green beans should be boiled, soybean milk should be boiled, and cold dishes should be heated thoroughly to avoid poisoning incidents. In order to strengthen the responsibility, the school signed a letter of responsibility for food hygiene and safety with the canteen teams.

Strictly control the sales of finished products. The cooked food for each meal is transferred from the cooking room to the pantry for isolated storage. Cooks must wash their hands, disinfect and wear masks before selling meals. Overnight food is put in the freezer in the canteen, and moldy food is not sold. Fourth, strict tableware disinfection. For the cleaning and disinfection of tableware and containers for placing crops, we generally adopt two methods: physical disinfection and chemical disinfection. First, clean the disinfected articles with boiling water, then chemically disinfect them with detergents such as Jiemiejing, and then steam them in a steamer for more than 30 minutes. Large items are cooked in a porridge pot for more than 30 minutes, which is not only physical disinfection. Reverse disinfection room, disinfection cabinet, cleaning. Disinfect three times a day in the morning, at noon and at night, fill in the disinfection record form in detail, and implement the disinfection work.