Model essay on school canteen management scheme and measures planning (three articles)

First, the canteen staff must hold the Health Certificate of the health department.

Two, without permission, in addition to the canteen staff, no one is allowed to enter the kitchen operation room;

Third, kitchen cleaning products should be placed separately from condiments and dishes;

Four, the use of cooking utensils should strictly abide by the operating rules, to prevent accidents;

5. Before leaving work, the chef should close the doors and windows and check all kinds of power switches and equipment.

Six, cooking staff should be polite, enthusiastic service, not making things difficult for dining staff;

Seven, canteen chefs should abide by the company's management regulations, deal with food preparation for reasonable control, put an end to waste; At the same time, ensure to provide employees with healthy and reasonable diet, good service and high-quality food, and do not supply inferior, rotten and expired food, otherwise the company will dismiss them;

Eight, canteen chef must ensure the cleanliness of kitchen utensils and canteen environment, such as can not meet the inspection requirements, a warning and a fine of 50-00 yuan.

Nine, canteen cooks should properly keep and use canteen utensils, electrical appliances and other items, and shall not intentionally damage them; If it is intentional damage to the goods, it is necessary to compensate according to the price;

10. It is forbidden to take home the dishes and utensils in the canteen. If a certain phenomenon is found, it will be regarded as corruption, and a fine of 100 yuan will be imposed everywhere. If the circumstances are serious, it will be dismissed.

Eleven, canteen cooks should constantly renovate the food pattern, so that the food is high-quality and delicious, eat on time, not passive, privately bring foreigners into the canteen work area;

Twelve, it is strictly prohibited for cooks to use potions to kill flies and rats without authorization, or to bring toxic substances into the canteen work area without authorization. Once found, immediately dismissed;

Thirteen, canteen cooks should take the initiative to work, and actively put forward reasonable suggestions to improve the efficiency or quality of canteen work;

Fourteen, chefs should adhere to the principle, dare to face contradictions and safeguard the interests of the company; If the work attitude and skills have been significantly improved and affirmed by the leaders and many colleagues, they will be rewarded.

Fifteen, canteen management personnel should choose regular suppliers of daily dishes, non-staple food and other materials in line with the principle of high quality and low price and shopping around;

Sixteen, the purchase should be fresh, it is strictly prohibited to buy sick pork and expired, deteriorated vegetables, condiments and meat products;

17. The dishes purchased every day must be checked and accepted by the canteen administrator and chef * * * to ensure that the accounts are consistent; Register the purchased items on the purchase income and expenditure table every day and make statistics; The canteen administrator regularly receives the canteen reserve fund according to the regulations of the finance department, and settles with the finance department in time.

Canteen management plan 2

I. Purpose

This system is formulated to standardize the management of the company's canteen and create a hygienic, beautiful, elegant and orderly dining environment.

Second, the meal fee standard

1. The company provides free working lunches for employees on normal working days. If they don't use working lunch in the company, the company won't make up for it.

The standard of working lunch is one meat, one dish, one soup and one meal. The amount of food is distributed by kitchen workers, as well as rice, soup and so on. It is up to the employees to decide on their own according to their personal situation.

3. Breakfast and dinner are handled by employees themselves, and the company gives breakfast 1 yuan according to normal attendance, and dinner 4 yuan as a supplement. Leave or other non-official reasons for absenteeism, no subsidies.

4. Meal reporting: In order to save costs and distribute food reasonably, please report the meal arrangement to the front desk of the general manager's office before 9:30 am. If there is no notice, the default is normal dining. If food waste is not notified in time, it will be used as one of the assessment references for daily behavior performance.

Third, dining discipline.

1. Dining time: 12:00- 13:00.

2. Dining place: set up a civilized dining place at the entrance of the canteen, instead of eating in the office area.

Tableware should be handled carefully. Plates, bowls, chopsticks, etc. Must not be damaged. Those who intentionally damage the public goods in the canteen shall be compensated according to the price.

4. Tableware shall not be taken out of the designated area when eating. Please put the plate in the designated place after eating.

5, thrift, how many dishes, put an end to leftovers;

6. Pay attention to public hygiene when eating, and put food residues on plates and pour them into recycling bins.

7. Smoking is prohibited in the canteen and dining area;

Fourth, the canteen safety management

1, no one can enter the kitchen except the canteen staff without permission;

2. Kitchen cleaning products should be placed separately from condiments and dishes;

3. Smoking is strictly prohibited in the kitchen and dining area;

4, the use of cooking machinery or appliances to strictly abide by the operating rules, to prevent accidents;

5, canteen staff before coming off work, to close the doors and windows, check all kinds of power switches, equipment, etc.

6, management personnel should always supervise and inspect, do a good job of anti-theft.

Five, canteen hygiene management

(1) Hygienic requirements for canteens

1. The canteen staff must clean the dining area and kitchen before they start eating:

2. Dump the leftovers on the table into the trash can;

3. Wipe the desktop with a clean rag for more than two times to ensure that the desktop is free of water and oil;

4. Ensure that the kitchen and dining area floor is free of garbage, oil and skid;

5. The canteen staff should put the dining table, chairs and stools in order;

6. The walls and ceiling of the canteen should be cleaned once a week to ensure that there are no cobwebs on the walls and ceiling;

7. The dining room lamps, disinfection cabinets, exhaust fans and cookers should be cleaned once a day to ensure cleanliness and hygiene;

8. The canteen staff should clean the dining area, tableware and kitchen utensils after meals every day;

9. Separate the tableware and kitchen utensils that need to be cleaned;

10, clean up the used accessories, ingredients and other items with a clean rag, and put them in the designated place neatly;

1 1. Wash kitchen utensils, tableware and cooktops with clean cloth for more than two times until they are clean, so as to ensure that there is no oil stain;

12. Dry the cleaned tableware and put it into the disinfection cabinet for disinfection;

13. Wipe the floor of the workshop with a clean mop until it is clean and waterless;

(2) Food procurement requirements

1, strictly implement the "three noes", that is, do not buy spoiled food and vegetables containing pesticide residues, do not use expired and shoddy food and condiments, and do not mix or chop raw and cooked food.

2. The purchased items shall be kept fresh, and it is forbidden to buy dead pork, expired vegetables, condiments and meat products;

3. The front desk of the general manager's office is responsible for the acceptance and verification of the purchased food to ensure that the food is fresh and hygienic and meets the food standards. Ensure that food is used within the shelf life, and prohibit the use of expired food.

4. The front desk of the general manager's office lists the items purchased every day on the purchasing balance sheet and makes statistics.

(3) Tableware hygiene regulations

1, the disinfection cabinet must be opened one hour before each meal to disinfect the tableware, and the kitchen utensils should be soaked in boiling water for disinfection.

2. All tableware and stoves must go through "one wash, two brushes, three flushes, four disinfections and five cleanings".

Six, canteen staff management

(1) requirements

1, canteen personnel are strictly forbidden to misappropriate the purchase money, and it is strictly forbidden to underreport and overstate;

2, canteen staff should be polite, enthusiastic service, not difficult for dining staff;

3, canteen staff should be prepared according to the menu provided by the general manager's office, and provide dishes on time, with good quality and quantity.

4. Strictly abide by company regulations, pay attention to personal hygiene, cut nails frequently, have a haircut frequently, and don't spit everywhere.

5. Be sure to check whether the food goes bad or not at work, and handle the problems in time when found.

6. Strictly follow the food hygiene requirements to prevent food poisoning.

7. After washing, the tableware should be placed neatly and regularly.

8. Work in strict accordance with food standards to maximize color, fragrance and taste.

9. The whole cooking process must be carefully cleaned and supplied in good quality and quantity on time.

10, cleaning every day to ensure kitchen hygiene.

(2) rewards and punishments

1, abide by the company's various management regulations, and the offender will be fined 10- 100 yuan. Those with serious circumstances will be liable for compensation and dismissed.

2. Ensure to provide healthy and reasonable diet for employees, and do not buy inferior, rotten or expired food. Otherwise, the company will be dismissed and bear the corresponding economic responsibilities, and those with serious circumstances will be sent to the public security organs for handling.

3. Ensure that the kitchen utensils and canteen environment are clean and hygienic. Those who do not meet the inspection requirements shall be given a warning and fined 10- 100 yuan.

4. Provide employees with good service and high-quality meals. If effective complaints from employees are received, a fine of 20- 100 yuan will be imposed as appropriate.

5. The cost of purchasing kitchen materials, dishes and seasonings must be recorded truthfully, and no lies are allowed, otherwise it will be dismissed and the company will be compensated. If the circumstances are serious, it shall be punished as "corruption" and sent to the public security organ for handling.

6. Keep and use canteen utensils, electrical appliances and other items properly, and do not intentionally damage them, and compensate the original value of the damaged items and impose a fine above 50 yuan;

7. Treat diners equally. If anyone who practices favoritism and has a bad attitude is found, he will be demoted and fined 50- 100 yuan, and those with serious circumstances will be dismissed.

8. The amount of food preparation should be controlled reasonably to prevent waste. If waste is found, it shall be given a warning and fined 50- 100 yuan. If the circumstances are serious, it shall be dismissed.

9. It is forbidden to take home the dishes and tableware in the canteen, otherwise it will be regarded as corruption and fined 100 yuan or demoted wages. If the circumstances are serious, it will be dismissed.

10, obey the work arrangement, report to the superior in time when problems are found, and those who do not obey the work arrangement will be fined 50- 100 yuan, and will be dismissed in severe cases.

1 1. Start the party on time, and don't slack off, otherwise, give a warning, impose a fine of 50- 100 yuan, and be dismissed if the circumstances are serious.

12. Observe the safety management regulations of the canteen. Those who bring outsiders into the canteen work area without permission will be fined 50 yuan, and those with serious circumstances will be dismissed.

13. Anyone who kills flies and mice with liquid medicine or brings toxic substances into the canteen work area without authorization will be dismissed immediately upon discovery, and those with serious circumstances will be sent to the public security organ for handling.

Seven, canteen accounts settlement

1. Every morning at 9: 00, the front desk of the general manager's office will hand over the average daily food quantity to the kitchen workers for purchase, and implement the principle of more refunds and less supplements. The general manager's office makes statistics and supervision on the quantity and quantity of vegetables purchased.

2. On 1-5 every month, the administrative personnel department will make statistics and payment on the menu quantity receipt of last month and the rice oil receipt of this month;

3. Before 10 every month, the administration and personnel department shall prepare the canteen account table and file it according to the canteen expenditure and dining staff details.

Eight, the right to interpret this management system belongs to the general manager's office.

Canteen management plan 3

The school canteen is related to the health of teachers and students, the normal teaching order of the school and social stability. In order to do a good job in the management of school canteens and improve the management level of school canteens, this implementation plan is formulated in accordance with the requirements of the Food Hygiene Law, the Regulations of the Ministry of Health and the Ministry of Education on the Hygienic Management of Student Canteen and Students' Collective Dining, and the Notice of the Ministry of Health on Implementing the Quantitative and Graded Management System of Food Hygiene Supervision.

First, the purpose of implementing school demonstration management

Through the implementation of school demonstration management, the overall level of supervision and management of school canteens will be further improved. In order to effectively prevent the occurrence of collective food poisoning accidents in schools, student canteens should fully reflect public welfare and service, and insist on serving students.

Two, the implementation of school canteen demonstration management content

(a) improve the management mechanism, strengthen the work responsibility.

The school establishes and improves the canteen management system and leadership responsibility system. The school principal takes overall responsibility for the management of the school canteen, and is the first responsible person for the management of the school canteen. It is necessary to set up a leading group for canteen management, headed by the first person and composed of the general affairs director and canteen management personnel, who will be fully responsible for the hygiene, safety and management of school canteens.

(two) reflect the public service, determine the mode of operation.

The canteen is managed by the school, which adopts the mode of no material contract, and does not contract or contract in disguised form to individuals for profitable operation.

1, the school sends personnel to carry out overall management, mainly by the general affairs director in charge of canteen work, canteen buyers and storekeepers.

2. The buyer and keeper of the canteen are sent by the school to fully perform the procurement and custody duties on behalf of the school.

The purchased raw materials can only be registered and put into storage after being inspected by the keeper. The outbound materials shall be registered and signed, and the school shall make regular inventory every month.

3. In order to ensure the production quality, the school has strict regulations on the composition of the production team: all staff must be in good health and hold certificates.

4, canteen staff must be clear about their responsibilities, in strict accordance with the recipe table to organize production, to ensure timely, quality and quantity. Provide students with the produced food in time. After students finish eating, collect food containers in time and clean and disinfect them. Responsible for all the cleaning and hygiene work of the production canteen. Responsible for the production and service of guest meals.

(3) Standardize facilities affairs and implement standardized management.

1, set up a functional room with complete standards.

School canteens should be equipped with functional rooms such as roughing room, cutting room, cooking room, meal preparation room, disinfection room, dressing room, warehouse and canteen. Infrastructure should meet the following standards:

(1) roughing room

Food rough machining should have a fixed place, basic dust-proof and fly-proof facilities, and shelves or cabinets for placing food, which should be separated from the side dish room, cooked dish room and cooking room of the restaurant. The ground and dado of the processing site should be made of impervious materials, and the sewer is unobstructed, which is convenient for washing and drainage. There should be enough water supply for food rough processing, and the quality of water supply should meet the national sanitary standard for drinking water. There should be more than three pools in the rough machining area, so that meat and vegetables can be cleaned separately. Cleaning products such as washing mops are separated from the pool for washing food.

(2) Cutting and matching room

There should be a special room in the cutting and matching room, and the ground should have a certain slope to facilitate washing and cleaning. The sewer is unobstructed, there is a food refrigerator, and there is a waste box (bucket) with a cover. The treated waste is poured into the box in time and transported away on the same day. After the side dishes are finished, you should do a good job of washing and cleaning in time to keep the room clean and hygienic.

(3) Cooking room

The kitchen table of the processing place should keep the sewer unobstructed, and the kitchen table should have a smoke exhaust hood. The stove and the stove wall should be cleaned frequently, so that there is no oil pollution, dust accumulation, food residue and oil dripping on the exhaust hood. After the work, the floor, stove, operating table and tools should be cleaned to keep the processing place clean.

(4) pantry

There is a dining table and a finished product rack. Air disinfection facilities are complete, equipped with sample storage facilities and cooked products storage facilities, and are in normal operation. Doors and windows communicating with the outside world are equipped with sound insulation and dust prevention facilities.

(5) Disinfection room

Tableware cleaning and disinfection places should be separated from cutting, preparing and cooking places to avoid cross-contamination. Tableware disinfection can adopt physical disinfection and chemical disinfection. Chemical disinfection is used for initial washing, cleaning, soaking disinfection and residual washing of tableware disinfectants, and all kinds of pools should be clearly marked.

(6) dressing room

Set up a sink, equipped with a coat rack or a large space to hang the wardrobe shoe rack, towel hooks, simple toiletries. 1.20 19 Latest staff management system in kindergarten canteens 2.20 19 Municipal Price Bureau staff canteen management system 3.20 19 staff canteen management regulations and staff canteen management system 4.20 19 Beijing Municipal Education Commission will issue management standards for primary and secondary schools 5.20 19. The latest mode of school canteen management system. Company canteen management system 10.