High School Canteen Management System

High School Canteen Management System (Selected 8 articles)

In life, more and more places come into contact with systems. Systems refer to certain specifications or laws and customs. What are the systems you have come into contact with? Below is the canteen management system for high school students (selected 8 articles) that I compiled for you. I hope it will be helpful to you.

Canteen management system for high school students 1

1. Canteen management is an important part of school management. Canteen management implements a first-in-command responsibility system and establishes a canteen management leadership headed by the principal. Team to strengthen the leadership of canteen management.

2. Establish a canteen management committee, led by a vice-principal, and set up a canteen management committee that includes teachers, student representatives, school logistics managers and catering monitors to do a good job in canteen management.

3. The school canteen does not contract to external parties. All raw materials entering the canteen are purchased at designated locations to ensure food quality.

4. The school implements an assessment system for employment. When selecting canteen managers and recruiting food workers, strict assessments must be conducted. Anyone who has not obtained a valid health certificate, has bad conduct and poor personal quality, or has mental health problems Those over the age of 50 with poor personal hygiene cannot be hired in principle. All food workers must wear work clothes and hats to work.

5. Insist on having a school leader on duty every day, regularly checking the quality of meals, implementing the health system to ensure that students have meals. It is strictly forbidden for idlers and strangers to enter the canteen.

6. The canteen implements four determinations: determining people, determining objects, determining time, and determining quality; Comprehensive cleaning after meals. Always keep indoor and outdoor floors, walls, ceilings, stoves, chopping boards, dining tables, kitchen cabinets, tableware, and containers clean. Utensils are placed in an orderly manner. Water and sewers are unobstructed. They are dust-proof, fly-proof, and rodent-proof. The facilities are complete, there are no rats or flies in the canteen, and there is no garbage, pollution, or debris around the canteen.

7. Strictly implement the "Food Hygiene Law". School canteens must obtain a hygiene license before they can operate. Food employees must have a physical examination once a year and hold a valid health certificate and training certificate before they can work. Anyone with infectious diseases will be dismissed resolutely.

8. Strengthen the education of food workers, conduct regular education on nutrition, hygiene, professional ethics and legal disciplines, strive to improve the political and professional level of workers, and establish a spirit of dedication and dedication.

9. Disinfect tableware regularly to prevent cross-contamination; tableware should be washed, cleaned, disinfected and cleaned once, and food should be separated into five categories, namely staple food and non-staple food, raw and cooked food, and finished and semi-finished products. Food and miscellaneous food, food and rat poisons and pesticides must be separated and must not be mixed together; raw and cooked food knives and cold meat preparation utensils must be separated and clearly marked. Containers containing food must be covered, and food clips must be used when selling food. All finished and semi-finished products in the operation room must be placed separately and stored separately.

10. The school will conduct a comprehensive supervision and inspection of canteen management, environmental sanitation, personal hygiene, logistics services and other work every month, sum up experience, find deficiencies, improve work, honor rewards and punishments, and strive to improve the canteen The level of management and logistics services. Canteen Management System for High School Students 2

1. The restaurant is clean and bright, with no dust on the table, no garbage on the floor, and no dirty water or dust on the stools. The floor must be clean and must be swept and mopped at least 2-3 times a day. The dining table must be cleaned at all times to ensure the restaurant is clean and hygienic. There should be no debris or garbage outside the canteen door, and it should be cleaned at least 1-2 times a day. Canteen windows are required to be wiped at least once a week. There is no dust or trace on the glass, ensuring it is clean and bright.

2. The canteen kitchen should be kept clean and tidy, the floor should be kept dry and free of garbage and debris; cooking utensils and kitchen utensils should be cleaned after use every day and placed neatly and orderly, and the walls should be free of dust. All bowls, chopsticks, and spoons in the canteen must be cleaned after use and placed in the disinfection cabinet in time.

3. Raw and cooked foods should be separated to ensure that there is no cross-contamination or odor transfer between raw and cooked foods.

4. When processing vegetables and meat, they must be cleaned before entering the cooking procedures such as steaming, stir-frying, boiling, and popping.

5. Strictly implement the food hygiene system, resolutely refrain from purchasing rotten, insect-producing, and mold-producing materials, and food processing personnel will not process them.

6. Canteen staff should wear work clothes and work caps when working, be neat, clean and well-groomed. It is necessary to maintain good personal hygiene, wash hands frequently, cut nails, cut hair frequently, and bathe frequently. Rings, bracelets and other accessories are not allowed to be worn while working.

7. Canteen staff must participate in a physical examination organized by the health and epidemic prevention department once a year. Only those with health certificates can work.

8. The warehouse is clean and bright, and materials are stacked in an orderly manner. Rice, noodles and dry sundries are not allowed to be placed on the ground.

9. Kitchen staff must properly maintain the order when buying food and vegetables, and establish the habit of employees voluntarily queuing up for meals and vegetables.

10. We hope that all employees will strongly support the work of the canteen to maintain environmental hygiene inside and outside the restaurant. Canteen Management System for High School Students 3

1. Before eating, boarding students will be organized by the life guidance teacher to line up in the dormitory and enter the restaurant in order. No loud noises, no crowding, and no random knocking of pots and spoons.

2. Obey the management of the life guidance teacher and do not make trouble unreasonably.

3. Sit in the designated place to eat and don’t run around casually.

4. Pay attention to saving food, keeping the desktop and floor clean, and preventing waste.

5. After eating, the leftover rice and vegetables will be poured into the designated place and will not be thrown anywhere.

6. Wash the tableware promptly after meals, keep it clean, and insist on disinfecting it once a day.

7. Put the cleaned tableware into the cabinet according to the number, do not grab other people's tableware, and pay attention to keeping the cabinet hygienic.

8. Pay attention to water conservation, and regularly educate students on water conservation, electricity conservation, and food conservation.

9. Boarding students must eat in the cafeteria after joining the dormitory. If they do not take leave in advance and fail to eat in the cafeteria without any reason, the meal fee will not be refunded.

10. Resident teachers and teachers who often eat in the canteen need to order meals in advance.

11. After the meal, the life guidance teacher will organize the students to clean the restaurant, and the kitchen management staff will organize it. Canteen Management System for High School Students 4

1. Strengthen the awareness of "safety first", pay attention to the health and safety management of the canteen, and include the health and safety management of the school canteen in the school work plan, under the supervision of the principal or vice principal Canteen health and safety work.

2. Establish and improve the canteen sanitation management system, assign responsibilities to people, and implement them in place.

3. To act in accordance with the law and work with a license, you must have a complete health license, employee health license, and training certificate.

4. Strengthen safety awareness, eliminate hidden dangers, and take measures to prevent flies and mildew. There is a dedicated person in charge of the food operation room to strictly prevent idlers from entering casually. The canteen is closed and locked outside of working hours.

5. Canteen food and cooking oil must be qualified food and cooking oil purchased through regular channels. Regularly check the date, color, and smell of the cooking oil to prevent the use of spoiled oil.

6. Keep tableware clean and hygienic, equipped with disinfection equipment, and disinfected regularly.

7. Raw food and cooked food, clean and unclean food must be placed separately, and the food storage room must not be mixed with debris.

8. Strictly control the expiration date and shelf life of food, clean and store food regularly, and strictly prevent food from expiration, mildew, rats and insects.

9. Food workers must dress uniformly and are not allowed to have long hair or nails.

10. Schools must self-examine the health and safety work in the canteen on a regular and monthly basis, and archive the self-inspection results signed by the supervisor. Canteen Management System for High School Students 5

In order to further enhance the sense of responsibility of canteen staff, continuously improve service quality, and ensure high-quality, safe and efficient operation of the canteen, the following safety operation system has been formulated.

1. Raise awareness, strengthen leadership, and clarify responsibilities.

1. Establish a canteen safety leadership group, headed by principal Chen Shengkun.

Team members: Zhang (safety and health specialist), Yi (general affairs director), Li (trade union), Zhang (canteen administrator).

2. Strengthen the management of doormen and non-canteen staff.

1. Strengthen security and prohibit non-canteen staff from entering the canteen’s processing and operation rooms, food raw material storage rooms, restaurants and other important areas of the canteen to strictly prevent poisoning incidents.

2. Strengthen doorman inspections to prevent theft and other incidents in the canteen.

3. Strengthen the management of canteen employees.

1. Canteen staff must control quality and strictly prohibit the purchase, use, and sale of rotten, harmful, and toxic food to prevent the occurrence of food poisoning incidents.

2. Raw and cooked food should be separated during operation to prevent cross-contamination, and all cooking utensils should be disinfected and cleaned regularly.

3. Strictly control the picking and washing of vegetables to ensure that they are picked, washed and cooked; prevent rodent bites and fly bites, and strictly prohibit diseases from entering through the mouth.

4. All equipment in the canteen must be operated according to specifications, pay attention to the safety of electricity and gas, and prevent various man-made accidents. Canteen staff must close the door in time when entering and exiting the canteen, warehouse, and restaurant.

5. The fire-fighting equipment equipped in the canteen must be carefully managed, kept in good condition, used correctly, and shall not be moved or used for other purposes. Canteen Management System for High School Students 6

Keeping the canteen clean, tidy and in good environmental hygiene is one of the important measures to ensure that food is not contaminated. In order to ensure the food hygiene and safety in school canteens, a canteen health inspection system has been formulated.

1. Canteen managers should check the environmental sanitation of the canteen at any time and make inspection records.

2. The school leader in charge or the administrative leader on duty shall check the hygiene conditions of the canteen from time to time at least once a day and keep records.

3. Inspection contents:

1. Environmental sanitation in the canteen: whether there are residual food residues and other garbage on the ground, whether there is sewage accumulated in the potholes on the ground, and whether the water buckets are filled with water. build. Are there blockages inside and outside the pool, sewage ditches, etc., and whether there are food residues. Whether the stove, operating table, etc. are clean and tidy.

2. Personal hygiene of employees: whether employees perform the "four diligences", whether they wear work clothes and hats correctly, whether they wear jewelry when working, whether they smoke in the work area or operation room, and whether they Whether there are loud noises in the operation room, whether there are bad hygiene habits, and whether disposable masks and disposable gloves are worn when distributing food.

3. Are there any damages to the "three defenses" facilities in the canteen, and whether the functions and effects of the "three defenses" facilities are fully utilized.

4. Whether the employees perform standardized operations according to the process, separate raw and cooked food, meat and vegetables, and whether there are any irregularities in operation.

5. Is the warehouse ventilated, clean, tidy and bright? Whether the hanging clothes in the locker room are neat and orderly.

6. Whether the tableware and utensils are cleaned and disinfected after each use, and whether they are stored and cleaned in the pantry according to regulations and requirements. Canteen Management System for High School Students 7

In order to promote the standardization of primary school canteen management and better implement canteen health and safety responsibilities, based on the actual situation of our school and after discussion by the school committee, this canteen tableware disinfection management system is specially formulated. The details are as follows:

1. All tableware (including bowls, chopsticks, basins, ladles, knives, etc.) should be cleaned in time after use every day to avoid attracting mosquito and fly contamination.

2. There should be a dedicated person responsible for cleaning and disinfecting the tableware, and they should operate in the order of first scraping, second washing, third flushing, fourth disinfecting and fifth cleaning.

3. When cleaning tableware, you must first soak it in boiling water (or warm water) with high-quality detergent for more than 10 minutes, then wash it, and rinse it repeatedly with running water, at least three times.

4. The rinsed tableware must be placed upside down in the steam box to dry it, and it must be strictly prevented from coming into contact with other items to avoid contamination.

5. All tableware (including bowls, chopsticks, basins, ladles, knives, etc.) must be steam sterilized every day (20 minutes) and placed in a cleaning cabinet after disinfection to prevent re-contamination.

6. The primary school will conduct spot checks on the hygiene status of tableware from time to time, and the results of the spot checks will be linked to the wages and employment of workers.

7. During the inspection by the superior department, if the tableware disinfection fails to meet the requirements (caused by employees), the employee will be ordered to make corrections once and dismissed twice.

8. Inspection records must be kept for each spot inspection and archived in a timely manner. Canteen Management System for High School Students 8

1. Earnestly implement the Food Hygiene Law and act in strict accordance with the Food Hygiene Law.

2. The canteen should divide the sanitation responsibility area, confirm the responsible person, adhere to the regular cleaning and wiping and weekend cleaning system, and keep the environment inside and outside the canteen clean and hygienic.

3. Wash the vegetables and wash the rice cleanly to prevent foreign matter in the food.

4. The processing place should be kept clean and tidy at all times, the water supply and sewerage should be smooth, and the ground should be free of water and grease. The garbage in the operation room should be collected and removed in time to prevent the breeding of flies, maggots and other harmful insects.

5. During the processing, the principle of separation of raw and cooked products must be strictly implemented, and the operating room, operators, utensils, finished products, and semi-finished products must be strictly separated to prevent cross-contamination.

6. The prepared food should be covered with gauze to prevent flies and dust from falling. Leftovers must be carefully kept and heated and cooked before being sold. Selling spoiled food is strictly prohibited.

7. Cooking staff should always maintain personal hygiene, cut nails and get haircuts frequently; work clothes and aprons should be washed and changed frequently.

8. It is not allowed to eat or smoke when eating, and it is not allowed to grab food with your hands.

9. Do not wear an apron to the toilet, and wash your hands after using the toilet and before eating.

10. Conduct regular physical examinations on cooking staff and obtain health certificates before they can take up work. If there is an infectious disease, they should be transferred or dismissed.

11. The cold and meat room must have dedicated personnel, dedicated rooms, dedicated tools, and dedicated refrigeration. Incoming animal cooked foods must be inspected, accepted, and registered to ensure hygienic quality. Cold vegetable dishes should be stir-fried and blanched thoroughly, and soy products should be cooked thoroughly before making cold dishes.

12. Do not use raw materials that do not meet hygienic standards, strictly prevent contamination during the operation process, and cook semi-finished products thoroughly during secondary cooking.

13. When purchasing food, strictly control food hygiene and quality, and do not purchase banned food or rotten food. Special vehicles must be used to transport food, and vehicles carrying pesticides, fertilizers and other toxic and hazardous substances are strictly prohibited from transporting food. ;