Summary of canteen logistics work

Time flies and a piece of work is over. Looking back on this extraordinary time, there are laughter, tears, growth and shortcomings. Let's make a work summary. You can refer to the model essay before writing. The following is a summary (5 selected articles) of the canteen logistics work that I have carefully sorted out. Welcome everyone to learn from and refer to. I hope it helps you.

Summary of canteen logistics work 1 Time flies, time flies, and the new semester is coming in a blink of an eye. In this year, under the leadership of the school leaders and with the close cooperation of all the staff, we fulfilled our due responsibilities with the aim of "serving students and sharing their worries". In order to further improve students' catering work this semester and safeguard students' vital interests,

I. Review of past work

1. Formulated and improved various management systems. 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, personal hygiene of cooks, 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.

2, strengthen education and training, improve the quality of workers. Lead employees to visit and study in other schools and learn the advanced management experience of brother schools. 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 students.

3. Hardware construction has been strengthened to prevent accidents. During the winter and summer vacations, the kitchen was transformed to varying degrees, and some hardware equipment and utensils were added. Reasonable layout, good ventilation and lighting, good steam and oil smoke 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 one can enter" is hung. There is a warning of "Pay attention to safety and operate carefully" in the operation room, and the materials supplied by the canteen are 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 potential safety hazards in production and ensure business safety and food hygiene safety.

4. Adhere to quality service and constantly expand the service concept. People-oriented diet creates a comfortable dining environment for students, and constantly expands the management concept and service concept in the process of ensuring the supply of three meals a day for students.

(1), established "one snack a day", introduced dozens of 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 kitchen provides porridge for students every day to ensure that students can really eat clean and hygienic meals.

(4) Set up quality service supervision desk and catering service hotline to solve the problems reflected by students at any time.

(5) It has brought 18 student posts and solved the urgent needs of poor students.

5. The canteen has taken various measures in the implementation of the Code;

(1), strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials; Resolutely reject raw materials that do not meet the requirements.

(2) Strict institutionalized health management with clear division of labor and clear responsibilities; In the case of fewer people, complete the daily hygiene work with good quality and quantity.

(3) Bring herbal tea to students every week this semester, and make soup for teachers and students according to the climate and season, so that teachers and students can have stronger bodies and better participate in teaching.

(4) In the daily management of employees, our system is managed by self-action plus emotion and guided by guidance. Under the constant teaching, employees can change from assigned work to self-assigned work;

(5) At the beginning of the semester, due to the great changes in personnel, it was found that the quality of food declined. Therefore, in order to more effectively reflect the effect of efficiency improvement, all the staff in the canteen immediately made adjustments. Although several employees have left the canteen one after another at this time, our overall work has not been affected, but all the employees are United and cooperative and selfless. Although the canteen work has been recognized by school leaders and teachers and students, there is still a necessary distance from our goal of "creating a first-class canteen". Under the guidance of the advanced ideas of school leaders and the leadership of the General Affairs Department, all our staff must constantly improve themselves, constantly improve themselves, realize our goals as soon as possible, and contribute to the establishment of a first-class school for the school. Because I attach great importance to the catering work, I have laid a good foundation for the hardware construction and software management of the catering work in our school, enhanced the safety and health awareness and sense of responsibility of all cooks, formed good and standardized hygiene habits, made great progress and necessary achievements in the overall catering work in our canteen, and ensured the stability and development of the school. At present, in view of the small number of staff and heavy workload, I will 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.

Second, the existing problems

1, further improve the management level and business potential, and try not to cause work mistakes and damage the interests of the canteen.

2, to do a good job in financial expenditure, mainly due to insufficient implementation, canteen borrowed too much, to further straighten out the relationship between the finance office and the office.

3. The backbone personnel in the canteen are very scarce, and the overall quality is very low.

4. The hardware facilities of the canteen should be built reasonably to minimize waste and redundant construction.

5. Educate all staff to pay attention to saving and increasing income.

Third, improvement measures

1, further improve the democratic supervision and management, give full play to the supervision and management role of trade unions, carefully understand the opinions of the school capital settlement group, strengthen effective improvement measures, and listen carefully to the opinions of teachers and students on improving the canteen.

2. Standardize the financial accounts of canteens, strengthen cost accounting, safeguard the interests of students, and continue to implement the "three openness".

3. Strengthen employees' business training, and become a good worker who is skilled in technology, excellent in business, understands service and will be a man.

4. Strengthen the management of environmental sanitation and food hygiene, and serve teachers and students safely and healthily.

5. Do a good job in the construction of hardware facilities in the canteen to modernize it.

6. Give full play to the skills of management cadres, encourage employees to think more and think more ways, and Qi Xin will work together to run the canteen well. There is still a long way to go in Xiu Yuan, and I will redouble my efforts to do it! Over the past year, although some achievements have been made, there are also some problems that cannot be ignored. In the new year, let's take the existing problems seriously, overcome difficulties, forge ahead, unite as one, explore carefully, strive to run the canteen well, and win glory for the school with new achievements.

Summary of canteen logistics II. Establish the purpose of "serving and educating people" and 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 competent department of education and health, the school firmly established the purpose of "serving and educating people", standardized the safety and health management of school canteens, guaranteed the living needs and physical health of teachers and students, and maintained the normal teaching order, which was well received by teachers, students and parents.

First, people-oriented, firmly establish the 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, assessment, on-the-job training and skill competition of chefs are conducted in strict accordance with the procedures in a fair and open manner. In order to establish the consciousness of service and education, teachers and students will feel at home when they arrive at the canteen, and feel at ease, comfortable and at ease.

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 staff, staff health inspection system, tableware disinfection post responsibility system, etc. Canteen staff should not only be familiar with these systems, but also be bound by them.

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, we cannot emphasize it too much. In order to ensure foolproof, we have carried out all-round, whole-process and all-weather three-dimensional file management. At present, the canteen has printed more than 0 copies of various forms 10. In the process of ensuring health and safety, the "five customs" are strictly controlled.

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 should be washed before cutting, what vegetables should be cut before washing, what vegetables should not be soaked, what vegetables should be soaked before washing, what vegetables should be soaked in cold water, what vegetables should be soaked in hot water, what vegetables should be soaked in salt water and how long. We ask the master 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 responsibility letter for food hygiene and safety with the operating room teams in the canteen. Third, 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. The canteen will put all the overnight food into the freezer and resolutely not sell moldy food. Fourth, strict tableware disinfection. For the cleaning and disinfection of tableware and containers for placing crops, we generally adopt 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.

In recent years, the Municipal Bureau of Health Supervision has made spot checks on the disinfection and sanitation of tableware in our school canteen every time, and the qualified rate is 100%. Fifth, strictly control the personal hygiene of chefs. All canteen operators are required to have regular physical examinations and hold health certificates. Develop good personal habits, frequently cut hair, frequently cut nails, frequently wash clothes, and frequently change work clothes, so as to wash hands, disinfect, wear work clothes, wear work hats, and put on posts before going to work; Wear a mask when selling rice; Don't smoke at work. The solid management of canteen hygiene has created a good environment for the healthy and rapid development of our school and brought solid logistical support, which has been recognized by teachers and students of the whole school, relied on by parents and affirmed by leaders at all levels. We will continue to innovate in the future work, learn more about the supervision and guidance of higher authorities, better serve teachers and students, and make the health management of school canteens reach a new level.

Summary of canteen logistics III. My work is facing brand-new challenges this semester. In the past period of time, due to the reuse of school leaders and the cultivation of the school, I began to serve as the supervisor of the canteen from this semester, responsible for the development and implementation of the overall work of the canteen. This school year, the work of the Food and Beverage Department of the General Affairs Department continues to adhere to the principle of "service, standardization, high efficiency and first-class" proposed by President Lei, clarify the working ideas, and strengthen the implementation of the post responsibility system. Continue to follow the headmaster's advanced concept of running a school, guide the canteen staff to form a good habit of hard work and diligent thinking, adjust their mentality, accurately position themselves, firmly establish the service consciousness of "service, standardization, high efficiency and first-class", do their best to relieve the worries of teachers and students, achieve high standards of food hygiene, food quality and food safety, be responsible for the health of teachers and students, serve the teaching management system of the school and serve the development of the school. Our school has been developing by leaps and bounds since its establishment, and the school canteen is responsible for bringing food security services to all teachers and students. It can be said that the logistics management of the canteen is a department most closely related to the daily life of teachers and students. Through half a semester's work, under the guidance of the director, with the strong support and help of school leaders, teachers and colleagues in various departments, I worked closely with the director to implement all the work in the canteen, and worked with all the staff in the canteen to constantly improve themselves, sum up experience and improve their own quality, so that the overall work of the canteen this semester has been substantially improved, pushing it to a new level and bringing better development to the school.

Since I took over the canteen in September, I have encountered great challenges. Because the high school canteen in Rome campus was newly opened in September 1, more than 0 old employees will be transferred from our everbright canteen. For various reasons, it was difficult to recruit employees at that time. Everbright canteen has been operating in a state of lack of staff. This semester, in the case of shortage of staff, I strengthened the training and encouragement of canteen staff and adopted the "one belt, one new" approach to canteen management. Let the team leader of the canteen improve himself while managing others, point out the irregularities in his work in time, put forward improvement measures, and guide himself how to make the overall work reach the norms and standards. I used every opportunity to help them until the end of this semester. In routine work, the eight-character policy of "service, standardization, high efficiency and first-class" is the guiding principle for school leaders to work in the General Affairs Department; Our canteen organizes all staff to seriously study the principles and policies of the school, how to translate the advanced ideas of the school leaders into practical work, so that our work can truly reach the school teaching management system, serve the teachers and students of the school, serve the society, and play a good comprehensive benefit; Through the weekly meeting, the staff's ideological composition is: our work is to engage in education, which should not only reflect service, but also reflect education; We should not only work actively, but also work hard; Through the work of this half semester, the mental outlook and work style of the canteen staff have been clearly displayed, which has made effective progress in the overall work. Starting from every week, insist on holding an early meeting, timely solve and deal with the substandard places of employees, sum up yesterday's comprehensive work, arrange the new work of the day, assess and evaluate the daily work of employees, and make the work of employees clear in a short time; Make employees constantly improve and make progress in their work; Every Friday afternoon, the regular meeting summarizes the overall work of the canteen and arranges the work next week, summarizes the work of employees this week, and helps employees improve their work ideas, professional knowledge, skills and service attitude. The canteen has taken various measures in the implementation of the Code;

1, strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials; Resolutely reject raw materials that do not meet the requirements.

2, strict institutionalized health management, clear division of labor and clear responsibilities; In the case of fewer people, complete the daily hygiene work with good quality and quantity.

This semester, we bring herbal tea to all teachers and students every week, and we have sugar water for dinner every Tuesday and Wednesday. The soup for each meal is made according to the climate and season, so that teachers and students can have stronger bodies and participate in teaching better.

4. In the daily management of employees, our system is managed by self-action and emotion, and managed by guidance. Under the constant teaching, employees can change from assigned work to self-assigned work;

5. At the beginning of the semester, due to the great changes in personnel, it was found that the quality of food declined. Therefore, in order to more effectively reflect the effect of efficiency improvement, all the staff in the canteen immediately made adjustments. Although several employees have left the canteen one after another at this time, our overall work has not been affected, but all the employees are United and cooperative, and forget their work. Although the canteen work has been recognized by school leaders and teachers and students, there is still a necessary distance from our goal of "creating a first-class canteen". Under the guidance of the advanced ideas of school leaders and the leadership of the General Affairs Department, all our staff must constantly improve themselves, improve themselves, achieve our goals as soon as possible, and contribute to the establishment of a first-class school for the school.

Summary of canteen logistics work 4 XX years is coming to an end. Looking back on my work in the property sector for one year and summing up the gains and losses of the year, I feel a lot. Over the past year, I have been keen on my work, being strict with myself, keeping my job in order, and always maintaining the attitude of "modesty", "caution" and "self-discipline". With the care and training of leaders and the help and support of colleagues, I always study hard, make positive progress, strive to improve myself, always work hard, complete my tasks seriously and perform my duties well. As a security guard, but in my heart, the data industrial park is my home, the leaders are my parents, my colleagues are my brothers and sisters, and the things in the park are my own business. I will carefully guard my home and let it thrive in a safe environment. I understand that as a family member, a security guard has a great responsibility to "protect the park and protect my home".

Security is a special and dangerous job, but I am not timid or afraid. I remember a famous person once said, "We don't work for the boss, not just to make money. I am working hard for my dream and great future. " . We can only improve ourselves in performance. "Therefore, we must uphold a serious work attitude, do a good job in daily seemingly dull work, and do it well if you want. Resolutely complete every task assigned to us by the superior leaders, so that the leaders can rest assured.

Under the leadership of Minister Xue Wei, we have successfully completed this year's work tasks, which have been satisfied by enterprises and tenants and recognized by leaders. Our work this year is quite complicated. The renovation and construction of enterprises and tenants, the number and complexity of personnel entering and leaving, and the seriousness of the current public security situation aggravated by the lack of security personnel have all increased our work pressure. In this case, we have strengthened the supervision and registration of personnel entering and leaving, construction personnel, strengthened the inspection of the building, completely eliminated the accident in the bud and ensured the safety of the data industrial park.

After work, under the deployment of the department, we carry out physical training for security guards, including queue training and military boxing. Adhere to the expected goal and complete the training plan with good quality and quantity. At the beginning, I had the same complaint as the players, and felt that it was unnecessary to train this all day. But in the end, I realized that if we want to have excellent overall business skills and strong physical fitness, how can we play our role of "training for a thousand days and using troops for a while" without hard training? So we have been insisting.

The management of existing hardware facilities (monitoring, fire fighting facilities, ck alarm) should be strengthened. We can observe the elevator environment and conditions in each corridor by monitoring the video display. We found bad behavior, smoking and so on in the elevator in the corridor, and our security personnel appeared in time to stop it. The security guard on duty in the control room strictly abides by the control room system and records the real-time data of fire control facilities and ck alarm. Keep all the facilities clean and tidy.

As a security guard or volunteer firefighter, in the fire safety training organized by the department for many times this year and the emergency response plan in case of fire, I can seriously study the records and master the fire protection knowledge, and organize personnel to regularly inspect and maintain the equipment in combination with the fire protection equipment and facilities in the park, so as to ensure the life and property safety of enterprises and tenants on the principle of "prevention first, combining prevention with elimination".

In my work and life, my one-year summary is as follows:

1, resolutely obey the leadership, seriously understand and implement the business strategy and instruction spirit of the data industrial park, and implement it in the actual work of the post, and always put the protection of the interests of the park first.

2. Seriously and resolutely complete the tasks assigned by the department, actively assist the supervisor to do the daily work of the team and make suggestions for team building.

3. Not afraid of difficulties and hardships in work, bravely shouldering heavy burdens, taking the initiative to find something to do, being diligent in eyes, mouth and hands, actively adapting to various harsh environments, honing your will and increasing your talents in heavy work; And have the courage to find and correct shortcomings and mistakes in work, constantly adjust their way of thinking and working methods, put forward higher learning and working goals in stages, and constantly pursue greater progress.

4. Strengthen study, be brave in practice, accumulate constantly, and be brave in pioneering. Pay attention to learning methods, correct learning attitude, improve learning efficiency, and strive to cultivate their solid theoretical foundation, correct ideas, practical work style, meticulous organizational skills, witty analysis skills, bold handling skills and extensive social skills; And open-minded, eager to learn, constantly consult with department leaders, learn from their successful experiences, and constantly spur themselves to have a learning direction and goal.

5. Adhere to the fire protection policy of "prevention first, combining prevention with elimination", improve the inspection and maintenance measures of fire-fighting equipment, strengthen the training of fire-fighting knowledge, raise the awareness of fire prevention, master the operation methods of fire-fighting equipment, and ensure safety.

The above is what I have done well in the property management department in the past year. Looking at my work for a year and objectively analyzing myself, I also have the following shortcomings. Please correct your criticism so as to further strengthen and correct it in future work.

1, work is slack.

2. Work experience and related management knowledge need further study and accumulation.

The year of 20XX is coming, and we will welcome it with enthusiasm. The new year means new opportunities and challenges. Today's flowers are better than in the past, and tomorrow's flowers are expected to be redder. I firmly believe that under the wise decision of the leaders of the data industrial park, the data industrial park will have a better tomorrow. As a member of the company, I will, as always, wholeheartedly contribute to the continuous development and growth of the park in next year's work.

Summary of canteen logistics work: time flies, a year is fleeting. Looking back on the past 20XX years, I have changed from an ordinary paid employee to a diligent manager of Fangde Company. In the process of this transformation, I have the care and instructions of the leaders, the support and help of my colleagues, the joy and relief after overcoming difficulties, and the regret-free choice after disappointment and hesitation. Stepping into management positions means greater pressure and responsibility, but it also faces greater opportunities. Along the way, no matter where I am, I always insist on studying and practicing, summing up while practicing, constantly improving my work execution and performance, and always ready to meet new and greater challenges. Personal work this year is summarized as follows:

(A) forge ahead, constantly adapt to and learn logistics management in practice.

At first, the logistics management of the canteen was very strange to me, who came out of the first-line charging position. I am not discouraged by the tedious and meticulous canteen management, but take bold steps to adapt and learn constantly in practice. At work, I try to observe the work of other employees and find out the gap between myself and others in all aspects; In my spare time, I pay attention to learning the advanced experience of canteen management in other companies; And actively explore their own development direction in these gaps and experiences. Compared with other colleagues, what I personally lack is what I need to learn; Compared with other companies, our weakness in canteen management is what I need to strengthen. After such targeted continuous study, I finally basically have the ability of canteen logistics management, be able to cope with all kinds of situations at work freely, and really assume the responsibilities entrusted to me by this position.

(2) Pioneering and innovating, constantly trying and innovating logistics management in practice.

The logistics management of canteen covers a wide range. If the cost is not well controlled, there will be serious waste and budget overrun. In order to ensure the steady development of management throughout the year, my colleagues and I constantly try and innovate in terms of cost and strictly control the operating costs of canteens. The first is to formulate a strict and standardized procurement and supervision mechanism, and establish a raw material procurement plan and approval process. Starting from June, we will conduct a comprehensive market survey on the purchased dishes every month, and check with suppliers to prevent suppliers from asking exorbitant prices. In the daily receiving process, in addition to the normal personnel acceptance, the administrator also actively participates in the implementation of comprehensive supervision to prevent anyone from having an interest relationship with the supplier. Through strict control of raw material procurement and process approval, raw material procurement this year is less than that of the same period last year 10%. Secondly, make rational use of raw materials, make the best use of them, refine coarse materials, reuse and upgrade leftover materials, do a good job in the arrangement and quality control of dishes, strive to make low-priced dishes into high-grade dishes, and teach employees to learn to control and save costs in their work. The third is to set the upper and lower limits of inventory reasonably according to the operating conditions, strictly control the inventory of purchased materials, and designate special personnel to be responsible for inventory items to avoid losses caused by deterioration of raw materials.

(3) Loyalty and persistence, constantly summarizing and improving logistics management in practice.

First of all, the quality and service level of the company canteen determine the reception level and capacity. This year, through strict quality control and standardized service, the reception capacity of catering business has been significantly improved. The catering reception in 20 13 years not only provides meals for all kinds of trainers and athletes, but also provides all kinds of important catering reception for leaders at all levels and visitors from other units. Temporary dining reception 1 15 times throughout the year, accounting for 4 100 person-times. Secondly, the logistics management of the canteen closely revolves around the company's deployment and central work. According to the new situation and new development needs of the catering industry, we will continuously improve the service quality and improve the license handling, so that the catering business in the canteen will be more formal, standardized and market-oriented. At the same time, further improve and do a good job in internal control management, formulate scientific and standardized systems and operational procedures, guide the overall working ideas of canteens, improve work efficiency, and improve the overall service level of canteens, so as to lay a solid foundation for the smooth development of all work in canteens in the future. In addition, establish an information collection system, actively communicate and steadily improve the quality of canteens. In order to improve the quality of canteen steadily, according to the system of telephone return visit and field return visit established by the company, the management quality of canteen has achieved remarkable results through the return visit. Finally, constantly do a good job in canteen safety prevention, create a safe and civilized dining environment, and standardize the internal safety prevention and control of canteens. Safety in production is always unremitting. At the end of May, the company installed a video surveillance system in the canteen, which formed a management and control mode combining civil air defense and technical defense, improved the public security prevention and control ability of the canteen, and ensured the property safety of the canteen.

The internal management of canteens has developed in an orderly manner. During the year, the canteen carried out the work of "eliminating four pests" four times. The kitchen operation area and public dining area were all equipped with purple light and mosquito killer, and the road production department of Nanning Company organized all the staff in the canteen to conduct fire drills, which made all the catering staff improve their safety awareness. Through these measures, food safety has been effectively guaranteed from procurement to production to dining.

Xiongguan road is as iron as iron, and now it is still one step away from the beginning. We should see that while I have made achievements in the logistics management of canteens in the past year, there are also some problems that need to be solved urgently. For example, with the continuous increase of catering business in canteens, the existing canteen management system is not perfect, and the operation process of food safety can not meet the existing demand, and the defects of the system are likely to cause greater security risks.

The above is a brief review of my work this year. Thank you for your care and guidance when I am confused, and for your support and help when I am lonely and helpless. I wish the logistics management of the canteen a new and higher level in the new year, and I wish the company a new and greater breakthrough in all aspects of management.