Summary of campus canteen work

Time goes forward step by step on the annual ring, and a period of work has ended. What do you think of the work achievements since this period of time? Let's sort out the past work and write a work summary. What kind of work summary should you have read? The following is a summary of the work of the campus canteen that I helped you organize. For reference only. Welcome to read!

Summary of campus canteen work 1 canteen work is an important part of school logistics service. Directly responsible for the food hygiene and safety of school teachers and students, so not only school teachers and students are very concerned, but also parents and society are very concerned. Therefore, the canteen is also a window of the school. As a window unit of the school, its work quality is directly related to the external image of the school and the vital interests of teachers and students. Therefore, we insist on doing a good job in the following aspects:

1, focus on the overall situation and raise awareness.

Since the beginning of this year, especially in the next semester, the overall work of the school has shown an unprecedented tense and busy scene, and various inspections have followed. In this case, if we can't keep up with the excellent situation of the rapid development of the school, we will certainly live up to the trust and support of the school leaders and face the teachers and students of the school. Therefore, we regard doing a good job in various life services as the school's annual goal and the implementation of the Scientific Outlook on Development, adhere to the people-oriented principle, care about the lives of teachers and students, and earnestly do a good job in doing good things and doing practical things for teachers and students, so that the canteen can truly become the home of teachers and students. In particular, we can closely combine the overall work situation of the school with the actual situation of our unit, insist on providing life services to employees and doing all kinds of services well as our own responsibility, so that everyone can realize the importance of doing their jobs well ideologically and consciously devote themselves to all kinds of services. Since the beginning of this year, all the staff in the canteen have been able to focus on the overall situation of the school and do their jobs wholeheartedly, which has been well received in many inspections.

2. Strengthen management and standardize operation.

The canteen work directly deals with the teachers and students of the whole school, involving some specific problems such as eating and drinking, and is considered to be a thankless job. In this case, we don't regret that although we have done a lot of work, we have not been recognized by everyone, but we have tried our best to do all kinds of services. Since this year, we have lived up to the expectations of school leaders, teachers and students. Leaders set an example, strengthen management in all aspects, and constantly create good service conditions for everyone, laying a good foundation for gradually moving towards standardized management and quality service. While doing all kinds of management well, we have also done a lot of work in changing service attitude and improving service quality. We always adhere to the people-oriented service concept and adopt various service methods to provide convenience for teachers and students as much as possible, so that everyone will feel at home as soon as they enter the canteen.

3, unity and cooperation, quality service.

The tasks undertaken by the canteen are fragmentary and complicated, but each task is closely related to the overall work of the school and the vital interests of teachers and students. Especially when welcoming various inspection visits, the overall appearance of the canteen is directly related to the external image of the school. Therefore, with the cooperation of relevant offices, we insist on internal unity and cooperation and improve quality services. Especially this year, there are many inspections, few people in the canteen and a heavy workload. In order not to affect the normal work operation, whenever there is a task, our internal staff can obey the arrangement of the leader, regardless of each other's work, regardless of conditions, go all out to do a good job of inspection. Since the beginning of this year, the canteen has undertaken more than ten inspection tasks, but each reception task has been successfully completed and praised by the inspection team.

In terms of dining, we don't stop at the general level of letting teachers, students and staff only have enough to eat, but strictly follow the requirements of school leaders and make more efforts in service attitude and food quality. Now the canteen has a stew a day, and the food pays attention to the combination of meat and vegetables. In order to do this work well, canteen managers and cooks are all thinking in one place, making one place, and wholeheartedly providing satisfactory and high-quality services for cadres and workers. The canteen has made a weekly recipe and published it, which is easy to accept everyone's supervision. Thanks to the efforts of the canteen staff, the quality of food and service in the canteen has improved.

The above achievements are due to the attention and guidance of the school leaders, the hard work of the team leaders, the hard work models such as Master Wang and Master Ma, the excellent performance of the team leader on the first floor and the unity and cooperation of all the staff. I want to pay special tribute to Master Wang and Master Ma. They are the oldest and work hard, regardless of internal or external conditions. I hope you can learn from these two old comrades.

Disadvantages:

1, some comrades in the canteen have the idea of negative response, don't want to do it well, just want to finish it.

2. A few comrades in the canteen are disunited, and even form gangs, which seriously affects their work.

In view of these problems, we will take necessary measures to slightly adjust the canteen staff in the next semester.

Summary of campus canteen work II. Establish the purpose of "serving and educating people" and standardize the safety and health management of campus 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 and health authorities, the campus firmly established the purpose of "serving and educating people", standardized the safety and health management of campus 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 go to the canteen, and feel at ease, comfortable and assured.

Second, standardize the rules and regulations on the safety and health management of campus 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 work of campus canteen is a major event related to the life safety of teachers and students. No matter how important it is, we can't overemphasize 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, and 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 go through animal quarantine. File all suppliers, complete the licenses of the goods supplied, and conduct on-site inspection of the supplier's production base. The campus 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 campus 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. Overnight food is put in the freezer in the canteen, and moldy food is not sold. Fourth, strict tableware disinfection. Generally, two methods, physical disinfection and chemical disinfection, are used to clean and disinfect tableware and containers where crops are placed. First, clean the disinfected articles with boiling water, then chemically disinfect them with detergent such as Jiemijing, 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 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 provided solid logistical support, which has been recognized by all teachers and students, relied on by parents and affirmed by leaders at all levels. We will continue to innovate in the future work, accept more supervision and guidance from higher authorities, better serve teachers and students, and make the sanitary management of campus canteens reach a new level.