2022 Canteen Work Plan 6 articles

2022 Canteen Work Plan 1

In order to conscientiously implement the "Food Hygiene Law of the People's Republic of China" and further strengthen the hygiene management of school canteens According to the "Food Hygiene Law", "School Hygiene Working Conditions" and combined with the actual situation of our school canteen, so that all teachers and students have a clean and comfortable working and learning environment to ensure the smooth progress of dining tasks, the canteen work plan is specially formulated as follows:

1. Guiding ideology

With the purpose of serving teachers and students, we will further strengthen the construction of the canteen team, improve service quality, improve management level, and strive to make the canteen a beautiful window in the work of the school , allowing teachers to feel at ease, parents to feel at ease, and students to be happy.

2. Organizational Leadership

The school’s food hygiene and safety work is an important basic work. The school has formulated an implementation plan for food hygiene and safety work, clearing out specialized agencies and dedicated personnel to ensure effective Strengthen the management of school food hygiene and safety work; establish a school food hygiene and safety leading group with the top leader in charge:

Team leader:

Deputy team leader:

Members:

The leading group has an office in the General Affairs Office, with Wang xx as the director of the office. The leading group is fully responsible for the school's food hygiene and safety work, organizes and coordinates the work of various departments, and forms a campus-wide Effective food hygiene safety network.

3. Work Concept

(1) Safety and Health

1. Purchase food through formal channels, obtain legal and valid certificates from dealers, and carefully prepare food Sanitary warehousing inspection and sample retention work. When washing vegetables, the dishes should be washed thoroughly, when cooking, the heat should be right, when storing vegetables, raw and cooked vegetables should be separated, and various utensils should be placed and used in categories.

2. Do a good job of disinfection meticulously. The tableware should be disinfected "one meal at a time". The tableware should be disinfected using disinfection cabinets and disinfection tablets. The cooked food room should be disinfected with ultraviolet lamps. The disinfection work should be carried out by a dedicated person. Good disinfection records.

3. Canteen staff must hold valid health certificates when working. They must wear work clothes and maintain good personal hygiene during work. Those who do not meet the hygiene requirements are not allowed to work. Environmental sanitation is divided into groups. Cleaning must be done once a week.

4. When using electricity and gas in the canteen, employees are required to operate in a standardized manner and pay attention to safety at all times.

5. Strengthen sanitation management, solve sanitation blind spots, assign work positions, ensure that there are no cigarette butts and debris on the ground, and the trash cans must be cleaned in time for each meal.

6. Sanitary facilities for killing mosquitoes, flies, ants, rats, etc. must be in place and placed in normal use areas.

7. Strengthen the cleaning of the floor, and there should be no dirt, garbage or other unhygienic conditions above and below the stove.

8. Separate finished products from semi-finished products, raw and cooked products, meat and vegetables, and make sure they are neat and well-organized.

9. Detail the various epidemic prevention facilities, conduct a key inventory of epidemic prevention, procurement, certificate collection, refrigerators, disinfection and other aspects, and make good records.

10. It is strictly prohibited to process food in places other than those specified, and it is strictly prohibited to mix food processing tables and workbenches. It is strictly prohibited for unrelated personnel to enter or exit the food handling and sales premises.

11. The dining area and surrounding environment must be clear, comfortable, elegant, and environmentally friendly.

12. Regular meetings of canteen managers and team leaders are held every Wednesday to study and discuss the key points of the canteen's work and formulate work plans. Organize canteen staff to receive food hygiene knowledge and technical training every Friday. Continuously improve the professional technical level of employees and improve various rules and regulations and improvement measures in the canteen.

(2) Service requirements

1. Each staff member shall strictly implement the job responsibility system, report to work, and take it as their responsibility to provide high-quality services.

2. We must continue to further strengthen the management of canteen work and improve the professional level and service quality of canteen employees.

3. Canteen staff should actively participate in learning, have the consciousness to serve teachers and students, and treat every teacher and student politely with a smile.

4. Give full play to the functions of the Student Union, hold regular meetings, and promptly listen to and feedback information from teachers and students.

5. We must continue to further strengthen canteen work management, strengthen technical training, and improve the professional level and service quality of canteen employees.

6. On the premise of doing good canteen work. All canteen staff must actively participate in learning, constantly improve their consciousness of serving teachers and students, and be polite, civilized, enthusiastic and proactive.

7. Correctly handle the working relationship between staff, support each other, get along well with each other, and work together.

8. Obey leadership, observe discipline, come to get off work on time, do not be late, do not leave early, and ask for leave in advance.

9. During work, you must stick to your post and do your job well according to the division of labor. During the period of employment, you must not do private work, do not go around the post, and do not go out without permission.

In the new year, all canteen staff must accept new challenges with a new attitude. In order to ensure the full development of canteen work, we are confident that we will abide by the school's rules and regulations and adopt the above measures. , we will regard the school's food hygiene and safety work as the top priority of the canteen work, implement the work into practice, and make unremitting efforts. In order for the children to grow up healthily, happily and lively, to establish a good overall image of the school, and to make due efforts for the development and growth of the school.

2022 Canteen Work Plan Part 2

In order to further strengthen the hygiene management of school cafeterias, in accordance with the Food Hygiene Law and the food hygiene standards of the County Health Bureau Health Supervision Office, combined with our school cafeteria In order to ensure that all teachers and students have a clean and comfortable working environment and ensure the health and safety of teachers and students, the canteen work plan is specially formulated as follows:

1. It is necessary to further strengthen canteen work management and strengthen technical training, Improve the professional level and service quality of canteen staff.

2. On the premise of doing a good job in the canteen, all canteen staff must actively participate in various political studies in the school, constantly improve their consciousness of serving teachers and students, and be polite, civilized, and proactive .

3. Strictly implement the Food Hygiene Law. Kitchen staff must hold health certificates when working to strictly prevent sanitary accidents.

4. Do a good job in food procurement, transportation, storage, and sanitation. Any food that has deteriorated or rotted will be resolutely not purchased in advance to prevent food poisoning.

5. Improve school cafeteria hygiene. Tableware should be disinfected every day and raw and cooked food should be separated to prevent the occurrence of infectious diseases.

6. The food should be washed and the rice should not be mixed with raw food. Try to eat it freshly and cook it. The overnight meal must be steamed before eating.

7. Food should be kept clean, fly prevention measures should be increased in summer, and heat preservation should be done in winter.

8. Correctly handle the working relationship between kitchen staff, support each other, get along well with each other, and work together.

9. The purchase of supplies for kitchens (tableware, cooking utensils) and other supplies must be approved by the director of general affairs before purchase. The use of large funds must be approved by the principal.

10. Kitchen staff must consciously do their jobs well, endure hardships and stand hard work at work, constantly improve the quality of food, and ensure that there are no errors and safety without accidents.

11. Personal attention: Wear work clothes during working hours, do not meet guests in the canteen, smoking and other matters unrelated to work are strictly prohibited during working hours. Take regular baths and haircuts, and do not keep your nails too long. For the hygiene areas allocated to individuals, they must be cleaned up in a timely manner to ensure that drinking tableware, floors, and warehouses are clean and tidy. A major sanitation task for the canteen is to arrange a comprehensive cleanup on Friday to keep the canteen clean, hygienic and orderly.

12. Take changing service methods and improving service awareness as the breakthrough point, focusing on improving the food in the canteen and strengthening the quality of the food, and work hard.

13. At the beginning of the new semester, canteen staff should be good at studying the quality of canteen food, focus on the diet of freshmen, and pay attention to scientific nutrition, so that students can eat satisfactorily and parents can rest assured.

The work of the new school year has begun. As all employees of the canteen, we must accept new challenges with a new attitude. In order to implement the comprehensive development of canteen work, we are confident that we will abide by the school's rules and regulations and take good care of the students. Public facilities, pay attention to economy, implement all tasks in a practical manner, and make due efforts for the overall image of the General Affairs Office.

2022 Canteen Work Plan Part 3

1. Guiding ideology:

Implement Hai’an’s “Opinions on Strengthening School Canteen Management” and “Hai’an County Canteen Employment "Interim Provisions", "Hai'an County Education System Canteen Accounting Measures" and school canteen management and sanitation work systems and other documents spirit, strengthen the management of school (park) canteens in our town, reduce the burden on students' parents, and eliminate safety hazards in school canteens, Ensure the physical and mental health of teachers and students, and prevent disciplinary violations that misappropriate student meal funds.

2. Work objectives:

1. Standardize the accounting management of the school canteen to ensure that the accounting is legal and legal, the bills are authentic, the procedures are complete, and the accounts are standardized.

2. Standardize the financial management of school cafeterias, ensure that revenue and expenditure are legal and legal, and strictly control expenditures. It is strictly prohibited for non-food expenditures to be included in student meal expenses, and it is strictly prohibited to occupy students' meal expenses.

3. Strengthen the sanitation management of school canteens, improve canteen sanitation facilities and management systems, and strictly prevent the occurrence of food poisoning accidents.

4. Strengthen the ideological and style management of school canteen staff, ensure that canteen staff have good service attitude, good work quality, abide by disciplines, obey arrangements, strive to serve school teaching and teachers and students' lives, and strive to achieve a satisfaction level of 95 in the canteen above.

3. Main measures

1. Strengthen the principal (campus) responsibility system for school canteens, put canteen safety and health management first, and improve canteen management and safety and health work systems. Canteen staff must grasp the quality control, strictly prohibit the purchase and use of rotten, spoiled, harmful and toxic food, strictly implement the certificate request system, do not purchase without a certificate, and strictly follow operating procedures to prevent food poisoning incidents. Pay attention to the management of electricity, fire and fire-fighting equipment to ensure that no safety accidents occur in the canteen.

2. Strengthen canteen employment management and standardize employment behavior. Each school controls the use of contract workers, uses hourly workers appropriately, signs contracts, and reports them to the Education Office for approval. At the same time, we will strengthen the business training and political learning of canteen employees to improve their business level and service quality.

3. Strengthen the procurement management of canteen items. Implement the county bureau's unified procurement system for bulk items, sign contracts, and invite bids for designated purchases. For other small items, a purchasing team of more than three people must be established to select purchase points and inspect and record product prices, quality, etc. one by one. Implement a food sample retention system, keep sample retention records, and ensure food quality. Strictly close disciplinary loopholes.

4. Strengthen canteen charge management. Strictly implement the charging system, standardize charging behavior, collect student meal fees reasonably, issue bills in a timely manner and pay them into the special financial account.

5. Strengthen the management of canteen financial procedures. The purchase of large quantities of food and items must be handled by the purchasing team. The acceptance, receipt, certification and approval procedures for purchased food and materials must be complete and transparent.

6. Strengthen the accounting management of the canteen. Strictly implement the "Hai'an County Education System Canteen Accounting Methods", unify the scope of cost expenditures, make all withdrawals and retentions in accordance with the standards stipulated by the county bureau, and eliminate non-canteen expenses. Calculate on a daily basis, balance on a weekly basis, and settle on a monthly basis to ensure that students' food expenses are earmarked and the food budget is balanced.

7. Strengthen business training for canteen financial personnel. Accountants in each school cafeteria must obtain original vouchers, fill in accounting vouchers, register various account books, and prepare financial statements in accordance with the law. Custodians must accept, keep, and store various materials and register the details of the materials. account.

8. Strengthen the supervision and management of canteen work.

Establish a supervision group composed of teacher representatives, trade union leaders and other middle-level cadres to supervise student meal cost accounting and meal quality and price, and review canteen accounts.

9. Implement the publicity system, reporting system and democratic financial management system for student meal accounts. Before the tenth day of each month, the food revenue and expenditure status of the previous month is disclosed to all teachers and students in the school, and the account books, documents, disclosure forms and financial statements are sent to the Finance Center for review. At the end of the semester, organize democratic financial management, settle student meal expenses, and announce them to teachers, students and the society. If there is any balance, it will be refunded to students immediately.

10. Strengthen inspection and supervision of canteen work. Canteen management work should be included in the regular inspection, supervision, evaluation and assessment projects of each school. The Education Office will organize regular and irregular inspections and spot checks. For problems discovered during inspections and spot checks, the accountability system will be strictly implemented.

2022 Canteen Work Plan Part 4

As a canteen card recharge staff, my job responsibilities are divided into: 1. Recharge cards for teachers and students 2. Canteen warehouse management 3. Acceptance of canteen food ingredients purchase 4. Canteen daily business accounting 5. Preparation of ledger.

1. Recharge cards for teachers and students.

It is my most important job to recharge the cards for teachers and students. After the monthly subsidy form of the school staff is signed by the leader, I will promptly send the school newsletter to all the school staff to let the teachers We can recharge our meal cards in time. The cash charged to the card every day is checked against the daily cashier slip and handed over to the school accountant in a timely manner. In addition, a general cashier slip is printed every month to check whether the cash paid is correct.

2. Canteen Warehouse Management

In order to ensure food hygiene and safety, the ingredients stored in the warehouse must be purchased from legal and regular stores. Arrange the incoming ingredients into categories and register them one by one. For ingredients that are not shipped out of the warehouse as a whole, the price of a single piece is calculated based on the total price. For the ingredients shipped out of the warehouse every day, the name of the team leader, the quantity and price of the ingredients must be registered for accounting. An inventory and reconciliation must be carried out at the end of every month. Because the warehouse is filled with ingredients, regular cleaning is required to ensure the hygiene of the ingredients in the warehouse.

3. Inspection and acceptance of the purchase of ingredients in the canteen

After the ingredients in the canteen are purchased by the buyer, they must be weighed and accepted according to the order issued by the canteen group leader, so as to supervise the ingredients. quality. Then the ingredients are grouped and registered according to their quantity and price for cost accounting.

For the delivered ingredients, the quantity and price will be registered after acceptance, invoices will be issued based on the quantity and price, and settlement will be made with the merchant at the end of the month.

4. Daily business accounting of the canteen

The daily nutritional accounting of the canteen is divided into three steps:

1. Based on the daily delivery of ingredients, Purchase ingredients, group ingredients out of warehouse and calculate daily operating costs.

2. Calculate the daily turnover of each group.

3. Sales minus operating costs is the daily gross operating profit of each group.

5. Keep a ledger

Based on daily purchases and delivery orders, a daily ledger is posted. The ledger needs to record the name of the ingredients, unit price, quantity, total price, merchant's address, and contact number. In order to be well-documented and well-documented. The ledger must also regularly post health and quarantine reports on the ingredients to ensure the safety of the ingredients.

The above is my daily work, but to do a job accurately requires patience and enthusiasm for the work. For the work in the new semester, in order to make the work more in place, the following plans have been made:

(1) Regarding the card recharge work, although students are often reminded to take good care of their meal cards, it is not necessary to lose the card. The phenomenon is quite serious. If the meal card is lost and the loss is not reported in time, it may be used up by the person who finds it. After research, we proposed a policy of awarding 5 yuan in cash to those who found the meal card and handed it in. The 5 yuan cash was borne by the students who lost the card, in order to encourage students to actively hand in the meal card after finding it.

(2) Select representatives from the life committee members of each class and establish a new gang committee. The previous regular gang committee meetings were held to allow the gang committee members to put forward suggestions for the canteen. The representatives directly walked into the kitchen and participated in the management and supervision of the canteen, so as to enhance the interaction between teachers and students and the canteen, so that teachers and students can eat better and more delicious!

(3) In order to standardize the management of the canteen warehouse, the delivery of ingredients from the canteen warehouse has been changed to a signature system of each group leader in the canteen. After the daily registration of the outgoing ingredients in the canteen, it will be signed by the leader of each group. After verification, sign and then register into the computer for accounting.

As a canteen staff member, I am responsible for the catering work of all teachers and students in the school. To this end, I will strictly observe self-discipline and adhere to my work responsibilities.

2022 Canteen Work Plan Part 5

1. Optimize service and improve quality

1. Strengthen learning, establish correct viewpoints, enhance service awareness, and educate students Treat the school cafeteria as your own child, treat the school cafeteria as a fast food restaurant, snack bar, and restaurant, plan and plan the cafeteria affairs as your own family affairs, do every aspect well, and do not rely on or shirk the responsibility. On the premise of ensuring the quality of breakfast and meals for students, it is necessary to ensure that students are not deducted and are not allowed to sell sour rice, sour vegetables, stale food, and "three noes" to students.

2. Transform the business model and improve service quality. The school coordinates the management of two large canteens and small canteens in the north and south. Teacher Zhang Liegao is responsible for thinking about things and ideas. He must spend a small amount of money to do good things, spend a small amount of money to provide good food, and improve technology, skills, and matching skills. The three canteens independently calculate costs and profits, carry out competitive services, and find new ways and tricks to improve quality and control costs, and strive to achieve "three basic satisfactions."

This period implements the last elimination system. Employees will be assessed and voted on regularly. Teachers and students will be surveyed, and the bottom 1-2 will be dismissed. If there are major mistakes in the work operation process of the person in charge, criticism will be made and wages will be withheld. If there are repeated dereliction of duties, the canteen will be dismissed. A suggestion box will be set up in the cafeteria to listen to teachers and students' feedback in a timely manner. Timely feedback will be provided to make timely corrections to improve service quality. This should be recorded in the cafeteria. Attendance, wages will be deducted for being late or leaving early, asking for personal leave and hiring someone to replace you. During long holidays, the school will rearrange personnel and record the division of labor. It is necessary to be able to check the division of labor for the main processes such as cooking, making rice noodles, stir-frying, stir-frying, washing and chopping vegetables every day. According to the situation, I checked the inspection information and found the person, and found that the salary was deducted by 5-10 yuan at a time.

2. Strengthen management and improve systems

1. Strengthen leadership and improve rules and regulations

①Breakfast in the student dining hall is distributed to each class according to the number of students. Teachers and student representatives of each class go to the classroom to distribute meals. Each class pays for breakfast in the canteen. For lunch and dinner, they go to the large canteen to swipe their cards. Students are required to bring their own bowls and chopsticks.

②Students who eat in the canteen should register and make a list, verify the number of people eating in the canteen, collect the full amount of funds, and ensure payment on time, without losing a penny or missing a person.

③ Strictly control credit card swiping, do not talk about human feelings, do not follow personal relationships, and resolutely put an end to the behavior of not paying for meals or swiping credit cards. If one case is found, double deductions will be made from the salary. If no change is made, the entire school will be punished. Notification, one vote veto.

④In principle, the internal management staff of the canteen, including computers, boilers, accounting, sweeping, ticket sales, and accountants, do not eat free meals in the canteen. Except for make-up classes, teachers are dining or special circumstances, they generally have to swipe their cards (due to work in the canteen) Except for reasons).

⑤ The boiler room must provide boiling and hot water with a ticket, and must use a boiling water bottle to open the water. Buckets and buckets are not provided. If managers are found not to perform their duties or adhere to principles, they may be criticized or even have their wages deducted.

⑥Computer management personnel should serve teachers and students enthusiastically. Ensure that students' recharge funds are fully paid, ensure that the accounts are consistent, and the accounts and machines are consistent (recharge consumption balance). Computer operators and boiler workers must serve the kitchen and provide them with first-class services.

⑦Cleaners must ensure that the hall and surrounding sanitary areas are cleaned in a timely manner. They must do "three sweeps" every day. They must clean when there are classes in class and students eating.

⑧The purchase of canteen items must be transferred from the warehouse, and the necessary purchases must be approved by the school and purchased together. Commonly used vegetables can be purchased together in the large kitchen and accounted for in the small canteen. Special dishes can be purchased together or in rotation and accounted for separately.

⑨ The procurement of all items must be strictly controlled. A dedicated person is responsible for the inspection, and the purchase is made at a designated location to ensure that the product name, unit price, and quantity are consistent with the food. Purchasing accounting personnel must perform their duties and ensure that the work is done properly. time.

⑩Except for dismissal due to work reasons, the employee must have worked for half a year, otherwise one month's salary will be deducted and one month's salary will be retained as a deposit. Those who leave their posts on their own will not be hired again. In principle, those who are over 45 years old will not be hired.

3. Pay attention to safety, ensure safety, pay attention to hygiene, protect health, pay attention to quality, protect profits, pay attention to recharge, and promote consumption.

1. School cafeteria workers must hold a health license issued by the health department, otherwise they cannot be hired.

2. Ensure the quality of meals and the safety of teachers and students.

3. The school cafeteria serves teachers and students, operates at a low profit, and serves teachers and students.

4. Employees must hold health certificates and health knowledge training certificates to work.

A new blueprint for the development of the canteen has been drawn up by the people. A team of talents good at management has emerged. A group of high-quality employees are being trained. Longping Middle School canteen management strives to become an advanced unit.

2022 Canteen Work Plan Part 6

Strengthening school food safety and hygiene management is an important guarantee for service education and teaching, and an important measure to build a safe and harmonious campus and run a school that satisfies the people. In recent years, our school has always kept a clear mind in the process of food safety and hygiene management in the canteen, so as to keep the alarm bells ringing. In terms of methods, the past emergency management has been changed into the current preventive management. The principal in charge is in charge and the general affairs director is in charge. In terms of measures, institutional constraints and humanistic management are closely combined, and a new way of school food safety and hygiene management is explored. The school cafeteria was awarded the title of "A-level unit" by Jiangyan City Health Supervision Office.

1. Effectively strengthen leadership and form a safe and hygienic awareness

In order to effectively ensure food safety and hygiene, the school has established a vice principal in charge of logistics as the team leader, with the general affairs director, The school food safety and sanitation work leading group, with the chief secretary as the deputy leader and Comrades Qian Cunguan and Xue Qinglun as members, has established a special class for school food safety and sanitation work, formed a management network, formulated an implementation plan, set up a suggestion box, and started Study columns were written, slogans were written, and campus broadcasts were launched. Regardless of conferences or small meetings, leaders must talk about food safety and hygiene, conduct regular and irregular inspections of canteen work, carry out food safety and hygiene knowledge into classrooms, canteens, and organize food safety Hygiene knowledge lectures, safety and hygiene knowledge training courses for canteen workers, and responsibility certificates signed at all levels, making school food safety and hygiene work the top priority of school management, so that everyone seeks truth, be realistic in everything, and seek details everywhere, The whole school has formed the consciousness of "food safety and hygiene, responsibility is heavier than Mount Tai".

2. Establish a management system and consolidate the cornerstone of safety and health management

"Nothing can happen without rules." Only with a system can there be rules to follow. In terms of people management,?

Job responsibilities are formulated, personnel have a clear division of labor, each performs his or her duties, and each takes responsibility. In this way, employees are strengthened to be dedicated to their jobs, stick to their posts, be willing to serve, and be willing to serve. The second is to formulate a series of "Personal Hygiene Management System for Employees", "Ten Prohibitions for Canteen Staff", "Management System for Relocation of Canteen Employees due to Illness", and "Chef Position Hygiene System" system, the cooks are required to dress uniformly, and are required to bathe frequently, wash hair, cut nails frequently, wash work clothes frequently, do not smoke, do not talk to the food, and do not let idlers in and out. They are also required to follow the service attitude, service quality, labor discipline, and labor The cooks are comprehensively assessed and managed in seven aspects including efficiency, unity awareness, safety and health, and technical proficiency, and a relatively strict management system has been established.

At the same time, we also held symposiums, master-disciple pairings, technical competitions, commendation meetings, organized outings and study tours, travel and party activities to exchange ideas, talk about experiences, summarize experiences, identify gaps, formulate measures, and create a harmonious management atmosphere;. In terms of material management, the school has strict management regulations and has formulated the "Food Raw Materials Procurement Certificate System", "Agricultural and Sideline Products Procurement System", "Warehouse Management System", etc. Bulk materials are purchased through bidding. All raw materials required to be purchased There are formal purchase channels. Purchases of chicken, duck, fish, and meat require quality inspection reports; purchases of rice, noodles, oil, soy products, drinks, and condiments require quality inspection reports; raw materials must be stored 20 centimeters apart from each other. , clearly classified, and checked at any time to prevent deterioration; the school canteen is fully equipped with rodent-proof, mosquito-proof, and dust-proof facilities, and is equipped with certain rodent-killing, mosquito-killing and other pesticides and equipment. Regular disinfection, sterilization, and mosquito-killing ensure the safety and hygiene of the canteen.

3. Establish a standardized operation mechanism to ensure food safety and hygiene

The school takes "standardization, safety, hygiene, comfort and satisfaction" as its work policy to "create a home environment for teachers and students" , create the warmth of home, cultivate the feelings of home, and provide home services”

As the work goal, with the service concept of “the satisfaction of teachers and students is our greatest pursuit”, we strictly operate the regulations to ensure the satisfaction of teachers and students. Physical and mental health and life safety. The standardized operation mechanism of the canteen is reflected in the following aspects: first, the canteen staff must pass the "three checks" - health check, sanitation check, training check; second, achieve the "three unifications" - uniform clothing, unified health examination, Unified listing services; fourth, the "three reviews" of purchasing raw materials - review the health license and quality inspection report of the business unit, review the hygienic quality of the raw materials, review the price and quantity of the raw materials; fifth, ensure the cleanliness of the canteen "Three inspections" - three inspections in the morning, noon and evening; sixth, the "three separations" of material storage - separate raw and cooked food, rice, flour and oil, and seasonings and fresh vegetables; seventh, the warehouse should implement "three preventions" - - Moisture-proof, rodent-proof, and dust-proof; eight is to achieve the "three guarantees" in food processing - heat preservation, preservation of ripeness, and preservation of taste; nine is to achieve the "three things to pay attention to" in dishes - pay attention to nutrition, pay attention to taste, and pay attention to variety; 10. It is the canteen work to achieve "three guarantees" - ensuring that poor students have food, ensuring that there is boiled water at the reception, and ensuring that students have hot water to drink; eleven, the canteen work accepts the "three supervisions" - accepting the social, teacher Students supervise the safety and hygiene of the canteen, accept the supervision of the society, teachers and students on the quantity of food in the canteen, and accept the supervision of the society, teachers and students on the quality of the food in the canteen; twelfth, the canteen work achieves "three satisfactions"-satisfying the leaders and satisfying the students. Teachers and students are satisfied and society is satisfied.