Excellent example of summarizing canteen hygiene work

When the work reaches a certain stage or comes to an end, we need to carefully analyze and study the work done in the previous period, affirm the achievements, identify problems, and summarize experiences and lessons, so as to better to do the next step. The following is a summary of my carefully selected work for everyone, I hope it can help everyone!

Summary of Canteen Hygiene Work Part 1

There are new challenges in my work this semester. During this period of time, thanks to the important use of the school leaders and the school's training, I have taken up the position of supervisor of the canteen starting from this semester, responsible for the development and implementation of the comprehensive work of the canteen. The various tasks of the catering department of the General Affairs Office will continue this school year. Adhere to the principles of "service, standardization, efficiency, and first-class" proposed by Principal Lei, clarify work ideas, strengthen the implementation of the responsibility system for each position, strengthen infrastructure construction, strengthen on-the-job training, and promote creative work. Continue to follow the principal's advanced school-running philosophy, guide canteen staff to develop good habits of working hard and thinking diligently, adjust their mentality, accurately position themselves, firmly establish a "service, standard, efficient, first-class" service awareness, and make every effort to relieve the worries of teachers and students , complete food hygiene, food quality, food safety to high standards, be responsible for the health of teachers and students, serve education and teaching, and serve the development of the school. Since the founding of our school, our school has been developing by leaps and bounds. The school cafeteria is responsible for providing meal security services to all teachers and students in the school. It can be said that canteen logistics management is a department most closely related to the daily life of teachers, students and employees.

Through this half-semester work, under the guidance of the director, and with the strong support and help of leaders, teachers, and colleagues from all departments in the school, I worked closely with the director to implement all the work in the canteen. , together with all the staff in the canteen, constantly improve themselves, constantly sum up experience, and constantly improve their own quality, so that the overall work of the canteen this semester has been substantially improved, pushing the overall work of the canteen to a new level, and contributing to the school. Development provides better logistical service guarantee.

I have encountered great challenges since I took over the canteen work in September, because the high school canteen in Rome campus will be newly opened on September 1, and more than ten old employees will be deployed from my Everbright canteen. Due to various reasons, it was difficult to recruit staff at that time, and the Everbright Canteen has been operating under a shortage of people. This semester, despite the shortage of staff, I strengthened the training and encouragement of professional ethics and ideas for canteen employees, and adopted some measures for canteen management. One-by-one training is a training method in which the old lead the new and the experienced lead the newbies. Let the monitors of the canteen classes improve themselves while managing others, promptly point out the irregularities in their work, and propose improvement measures to guide them on how to make the overall work meet the norms and standards. I use every opportunity to help them until All staff will be recruited at the end of this semester. In terms of routine work, all staff have a clear direction of "service, standardization, efficiency, and first-class". This eight-character policy is the school leader's guideline for the work of the General Affairs Office; our cafeteria organizes all employees to study the school's policies seriously and implement the advanced ideas of the school leaders. How to translate it into actual work so that our work can truly serve the school's education and teaching, serve the teachers and students of the school, serve the society, and achieve good comprehensive benefits; through weekly meetings, we can make employees' ideological consciousness It has been formed that our job is to engage in education, which must reflect both service and educating people; we must both take the initiative and work hard; through this half-semester work, we have clearly demonstrated the mental outlook and work style of the canteen staff. , so that the overall work has made effective progress.

Starting from every Monday, we insist on holding morning meetings to promptly resolve areas where employees are not up to standard, summarize yesterday's comprehensive work, arrange new work for today, and assess and evaluate employees' daily work so that Their work has been clarified in a short period of time; employees can continuously improve and make progress in their work; every Friday afternoon regular meeting summarizes the overall work of the canteen and arranges the work for next week, and reviews the employees' work this week. In summary, it helps employees improve their work thinking, professional knowledge, skills, and service attitude.

The canteen has adopted various measures in the implementation of "standards": 1. Strictly control the procurement, acceptance, storage, outgoing and storage of raw materials; resolutely handle raw materials that do not meet the requirements. Reject. 2. Strictly institutionalize management of sanitation, with clear division of labor and clear responsibilities; even with a reduced number of staff, daily sanitation work can be completed with quality and quantity. 3. This semester, we provide herbal tea to all teachers and students in the school every week, and sugar water for dinner every Tuesday and Wednesday. The soup for each meal is made for teachers and students according to the climate and season, so that teachers and students can have a stronger body and be better able to devote themselves to teaching 4 . In the daily management of employees, our system and emotions use our own actions to manage and guidance to manage. With constant guidance, employees can change from assigned work to self-assigned work; 5. Due to personnel changes at the beginning of the school year It was too big, and we found that the food quality had declined, so we immediately made adjustments to all the staff in the canteen in order to more effectively reflect the effect of efficiency enhancement. Although many employees in the canteen successively resigned at this time, our overall work It has not been affected, but all employees work together and work selflessly. Although the canteen work has been recognized by the school leaders and teachers and students of the school, there is still a certain distance from our goal of "creating a first-class canteen". All our employees will definitely Under the guidance of the advanced concepts of the school leaders, and under the leadership of the leaders of the General Affairs Office, we will continue to improve ourselves and improve ourselves, achieve our goals as soon as possible, and contribute our strength to the school to create a first-class school.

Summary of Canteen Hygiene Work Part 2

All along, canteen work is based on the quality of food hygiene, which is directly related to everyone’s life safety and health, and strives to improve The basic point of view is the physical quality of the dining staff in the institution. Comply with the requirements of the Health Supervision Office on canteen hygiene work, conscientiously implement the Food Hygiene Law, further standardize food hygiene management work, and ensure food hygiene and safety for diners. The work is now summarized as follows:

1. Establish the idea of ????serving the agency wholeheartedly, and improve the consciousness of employees to love their jobs and work hard

We always serve the cadres and employees of the agency throughout In all aspects of canteen work; educate employees to firmly establish service awareness, further strengthen service concepts, and further improve employees' service awareness. In order to provide healthy meals for government cadres and employees, chefs communicate with each other, learn from each other, and learn from each other's strengths; let chefs and noodle chefs go to outside catering units to taste breakfast of different flavors of dishes. Through learning, most employees in the canteen have developed a vigorous work enthusiasm, work responsibility, and work attitude have been improved, forming a good working atmosphere.

2. Pay attention to food, health and safety work, and strictly control the purchase of goods

In order to ensure the food safety of diners, ensure the quality of food hygiene, and eliminate hidden food hygiene risks. We organize our employees to study the Food Hygiene Law seriously and act in strict accordance with the Food Hygiene Law. In the work, we must strictly control the channels for purchasing goods, the acceptance of items into the warehouse, and the storage of food. At the same time, all employees in the canteen are involved and supervised. In food procurement, we often go to the market to conduct surveys to understand the quality and market price of items to avoid arbitrary quotations by delivery units. During the acceptance inspection, we will resolutely boycott and return unqualified food, and we will not accept items with substandard quality. Water, electricity, and gas in the canteen are unsafe factors. We conduct inspections every day and solve problems in a timely manner. Even if the canteen cannot handle them, we report them to the leader in charge in a timely manner. Therefore, there is no safety hazard in the canteen, and the dining order is stable.

3. Continuously improve the quality of food to reassure leaders and diners

In order to ensure that diners eat with confidence, happiness and comfort, we carefully formulate daily recipes. With years of practical experience and the preferences of diners, the recipes are constantly improved to match the nutrition of the three meals. We work hard on the taste and color of the food to ensure that each meal has four meat, four and a half meat, four vegetarian and one soup. Match. Try to add variety to your breakfast to give diners a choice.

In particular, in addition to all the varieties provided in the lobby, the leader's restaurant also added stir-fried dishes and some refined breakfasts, which were well received by the leaders.

In short, the canteen has achieved some results in ensuring the logistics services of the agency, but there are also some areas that need improvement. We must further consider the needs of diners, continuously improve dining recipes, improve nutritional combinations, and introduce new dishes. At the same time, we must improve our working methods, care for our employees, and make the dining staff happy and satisfied.

Summary of Canteen Hygiene Work Part 3

Time flies and the new year is coming, which means that it has been a year since I took over the job of the canteen administrator of the vocational school. The vocational school canteen, as a collective canteen, is responsible for the dining tasks of employees of the property branch employee training department, Duojing Tianyi Company and other units, as well as meals for employee training classes, meals for small and medium-sized company meetings, and meals for company events. Since I took over this job, with the care and support of the unit leaders and the efforts of all canteen staff, I have been pursuing the goal of high-quality dining service and high-quality dining environment, so that every employee can eat comfortably, eat with confidence, and eat with satisfaction. There have been obvious results. A year has passed and a new beginning and new challenges are coming. In order to complete the employee dining task more perfectly in 12 years, I summarized the achievements and shortcomings of 11 years of work.

Work results in 20__:

(1) After handing over the canteen of the head office, the current school canteen was reorganized, overcoming the unclear division of labor and personal problems when the transferred employees first took over the new job. The problem is that work is chaotic and employees’ dining satisfaction is declining.

(2) Regarding the deficiencies in dining service and dining menu issues raised by employees, regular meetings will be held in the canteen to announce and detail the responsibilities of each person.

(3) Conduct knowledge training on food safety regulations, laws and industry standards for all employees in accordance with leadership instructions.

(4) Closely focus on the canteen’s purchase channels, and strictly require purchased items to have food hygiene license inspection and quarantine certificates from relevant departments.

(5) The tableware used by employees must be disinfected after meals, and the processing room, dish table, cooking room, and noodle room should be designated with designated sanitizers, and all employees should participate in regular canteen cleaning.

(6) Focusing on the principle of "lowering costs and maintaining quality", we will save incidental expenses on the premise that everyone is satisfied with the food. Lead all canteen workers to develop a good habit of saving invitations and launch a competition to save water and electricity.

(7) Successfully completed the company’s reception tasks, including: Property Branch Staff Representative Conference; Jian’an Branch Staff Representative Conference; Singing Competition to Praise the Party’s Gratitude; Harmony Cup Cooking Competition; Large and Small Employees The training course lasted ().

(8) Mobilize the work passion of all canteen employees, complete the reception tasks during the heavy-duty dining training class without holidays, and win the recognition of the training class staff.

(9) In order to diversify the canteen’s dishes after winter and avoid monotonous repetition, during the autumn vegetable reserve period, employees were organized to pickle various pickles and reserve: white radish, Chinese cabbage, potatoes, carrots, etc.

(10) Carry out the construction of ownership spirit in the canteen, so that employees can unite and help each other and help their colleagues while completing their personal work. Improved work efficiency and enhanced a working atmosphere of mutual understanding and mutual assistance.

Of course, there are many deficiencies in my personal management, such as:

Regarding the problem of outsiders entering the operation room, I have posted "No entry for idlers" signs on the front and rear operation room doors, but still Hard to ban.

The employees worked without holidays for a long time and were not very enthusiastic during the company's training class. At that time, the employees' work time difference was not adjusted in time.

One year of work is about to come to an end in a tense and busy atmosphere. My personal shortcomings in management need to be improved as soon as possible under the guidance of the leadership. I will also actively learn relevant management knowledge in the catering industry, so that every employee in the canteen can use their personal skills, and let the canteen employees realize the importance of loving their jobs, improving service standards faster and better, and increasing the recognition of dishes.

Summary of Canteen Hygiene Work Part 4

Time flies so fast. In the busy life, another school year is about to pass. Looking back on every day in the past, as a school cafeteria worker, I deeply feel the great responsibility and heavy work pressure. Because the work I do and the quality of management are likely to affect the physical and mental health of teachers and students. Therefore, in order to maximize our strengths and avoid weaknesses, we can do better work in the future. Here, I will summarize the canteen work of this school year as follows.

First, strictly control the hygiene of the canteen, because this is a major matter related to the health of every teacher and student. First of all, every canteen staff is required to undergo a pre-job physical examination every year. Secondly, ideological education is provided to staff from time to time to implement various requirements stipulated in the Food Hygiene Law. Through learning, improve the service quality and awareness of staff at work. We must do a good job in the food hygiene work in our school canteen and the "one wash, two rinses, and three disinfections" of tableware. The workbench should be cleaned as needed, and the chopping boards should be separated for meat, vegetables, raw and cooked. The kitchen should be cleaned every day. There will be a big cleaning every time. If you find any deficiencies in your work, point them out immediately and order corrections in a timely manner. All staff can do their jobs conscientiously, clarify their responsibilities, perform their duties, obey assignments, and be on call, ensuring the normal operation of the canteen.

Second, strictly control food safety. Every semester, we must study the "Food Hygiene Law of the People's Republic of China" with the canteen staff to improve the ideological understanding of each staff member. Various rules and regulations have also been formulated and posted on the wall, and the food poisoning prevention and control plan has been improved to ensure the safety and standardization of the school cafeteria from an institutional perspective. Regularly conduct training on laws, regulations and work standards for canteen staff to ensure that laws and regulations are used as the criterion. We also attach great importance to the internal management of the canteen and work hard on scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, so that it is always standardized and everything is standardized. In food hygiene work, the focus is on "three preventions" (prevention of poisoning, prevention of poisoning, and prevention of viruses).

Third, strictly control the purchase of food. Strictly control the "five checks" in the procurement work, namely: strict control of purchase channels, inspection and acceptance of items entering the warehouse, standard operating procedures, food hygiene and safety, and food safety. Store storage off. During the acceptance inspection, we will resolutely boycott and return unqualified food, and we will not accept items with substandard quality. At the same time, all staff should be involved, all staff should be supervised, responsibilities should be assigned to each person, inspections should be in place, and detailed records should be kept. Ensure the quality of purchased goods and block all unsafe factors outside the campus.

Fourth, try our best to control cooking techniques. While strengthening inspection and supervision of canteen staff, cultivating their good hygiene awareness and habits and cooking quality, we often listen to the opinions of teachers and students and hold monthly meetings. A canteen work meeting is held to modify and determine the monthly (4-week) menu. The weekly recipes strive to be rich and diverse, and the quality of the meals is constantly improved. Regularly supervise canteen staff to cook dishes and improve the skills and skills of cooking staff. We strive to make every day’s meals complete in color, aroma, and taste, so that teachers and students can eat nutritiously and with peace of mind.

This year, our school’s canteen has achieved health qualifications in multiple inspections and random tests by the Municipal Health Supervision Office; in the creation of a provincial-level safe school, our school’s canteen has received praise from experts; Won the title of Class A canteen in the municipal canteen competition. It won the honorary title of Excellent in the city's food safety and hygiene evaluation of the city's catering industry by the Municipal Health Supervision Institute. Canteen management has a long way to go, but I firmly believe that with the care and supervision of school leaders, the cooperation of all teachers, and the joint efforts of canteen staff, our school canteen will definitely get better and better. .

Summary of Canteen Hygiene Work Part 5

Establish the purpose of "service and education" to standardize the safety and health management of school canteens. Our Goutang Primary School currently has 743 people, divided into 16 teaching classes, 45 on-the-job teachers, and 2 kitchen employees. There are about 130 students for breakfast and about 400 for lunch.

Under the correct leadership and supervision of the education and health authorities, the school has firmly established the purpose of "serving and educating people", standardized the safety and health management of the school canteen, guaranteed the living needs and physical health of teachers and students, and maintained normalcy. The teaching order has been well received by teachers, students and parents.

1. People-oriented, firmly establish the service awareness of teachers and students. Our school cafeteria currently has 1 full-time and part-time administrative staff and 2 cooks. The recruitment, selection, assessment, on-the-job training, and skills competition of cooks are all conducted in a fair and open manner in strict accordance with procedures. In order to establish the awareness of service and education, teachers and students should feel at home when they go to the canteen, and feel worry-free, comfortable and assured.

2. Standardize the rules and regulations for safety and health management in school canteens, and formulate a scientific and operable management system based on institutional constraints. These systems can be roughly divided into three categories in terms of content: staff responsibilities, food hygiene and safety management, and property management. Some are formulated by the state, some are formulated by municipal and county competent departments, and some are formulated by the canteen management team based on the actual situation of the school, such as the "Canteen Safety and Health System", "Practitioner Health Knowledge Training System", "Canteen Staff Attendance System" and "Fire Safety System" , "Position Responsibility System for Purchasing Personnel", "Health Examination System for Employees" and "Position Responsibility System for Tableware Disinfection". Canteen staff must not only be familiar with the contents of these systems, but also all behaviors must be constrained by these systems.

3. Effectively strengthen the food hygiene and safety work in the canteen. The hygiene and safety work in the school canteen is a major matter related to the life safety of teachers and students. No matter how important this work is, it cannot be overstated. In order to ensure nothing goes wrong, we have carried out all-round, full-process, all-weather three-dimensional file management. The canteen currently prints various forms for more than 10 schools. In the process of ensuring health and safety, we have strictly controlled the "five levels" .

The first is to strictly control purchasing access. The purchase date of raw materials, product trademarks, production dates, shelf life, health certificates, business licenses, product inspection reports, etc. must be carefully registered and inspected by the chief clerk. Those who do not meet the requirements will not be allowed to enter the raw material warehouse; it is strictly prohibited to purchase raw materials, semi-finished products and finished products from units and individuals without health licenses; it is strictly prohibited to purchase food and raw materials without manufacturers, production dates and shelf life or that have exceeded the shelf life; meat purchased in the canteen Categories must have animal quarantine certificates. File all suppliers, obtain complete certificates for the supplied goods, and conduct on-site inspections of the suppliers' production bases. The school also signed a food hygiene and safety responsibility letter with its suppliers. When raw materials enter the warehouse, the partition wall is off the floor. Finished products are separated from semi-finished products, raw and cooked foods are separated, and unstructured food is stored in clean containers with covers and covers to prevent cross-infection. Secondly, strictly control production operations.

During food processing, relevant regulations must be strictly followed to sterilize what should be sterilized and cook what should be cooked thoroughly. In the roughing room, vegetables are selected, cut and placed on the chopping board. The operation room should be clean and sanitary, the restaurant should be tidy and bright, and all doors and windows should be equipped with sand doors and sand windows. Each team must fill in canteen attendance and canteen operation logs and produce food quality inspection forms every day. There is knowledge in washing vegetables, which vegetables should be washed first and then cut, which vegetables should be cut first and then washed, which vegetables should only be washed without soaking, which vegetables should be soaked and washed, which vegetables should be soaked in cold water, which vegetables should be soaked in hot water, and which vegetables should be soaked in salt water. We require the master workers to strictly follow the procedures for soaking and soaking certain vegetables for how long. Meat and vegetable food are stored in separate cabinets, cutting boards are separated, and knives are separated for processing. There is no need to sprout potatoes. The green beans should be boiled in water, the soy milk should be boiled, and the cold vegetables should be heated thoroughly to avoid poisoning incidents. In order to strengthen responsibility, the school signed a food hygiene and safety responsibility letter with each operating room team in the canteen.

Strictly control the sales of finished products. The food cooked for each meal is moved from the cooking room to the pantry for isolation and storage. The cooks must wash and disinfect their hands and wear masks again before selling the food. The canteen keeps all overnight food in refrigerated cabinets and will never sell moldy food. Fourth, strictly control tableware disinfection.

To clean and disinfect tableware and food containers, we generally use two methods: physical disinfection and chemical disinfection. The sterilized items are first washed with boiling water, chemically disinfected with detergent such as sterilizer, and then steamed in a steam cabinet for 30 minutes. Above, putting large items in a porridge pot and boiling them for more than 30 minutes is considered physical disinfection. Then enter the disinfection room and disinfection cabinet for cleaning. The above disinfection is carried out three times a day in the morning, noon and evening, and the disinfection record form must be filled in in detail to implement the disinfection work.

In recent years, the Municipal Health Supervision Bureau has randomly inspected the disinfection and hygiene status of tableware in our school canteen, and the passing rate has been 100. Fifth, strictly control the personal hygiene of cooks. All canteen operators are required to undergo regular physical examinations and hold health certificates when working. Develop good personal habits, frequently get haircuts, cut nails frequently, wash clothes frequently, change work clothes frequently, wash hands and disinfect before going to work, wear work clothes and work caps when going to work, and sign up for work; carry masks when selling meals; and avoid wearing masks at work. smoke. The solid canteen health management work has created a good environment for the healthy and rapid development of our school and provided solid logistical support. It has been recognized by the teachers and students of the school, relied on by parents and affirmed by leaders at all levels. We will continue to work hard to innovate in our future work, accept more supervision and guidance from superior departments, better serve teachers and students, and bring the school canteen health management to a new level.

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