Staggered dining plan template (selected 6 articles)

?How to write a plan plan? Many people have never written a plan plan, so they have little experience. So the following is a meal plan template for off-peak dining that I compiled for you (selected 6 articles), just for Reference, hope it can provide you with reference! Staggered meal plan template (selected 6 articles) Part 1

?In order to implement the requirements of superiors on the prevention and control of the new coronavirus pneumonia epidemic, further improve the school epidemic prevention and control work, and effectively protect teachers and students In order to maintain good health and life safety, and ensure that all teachers and students can eat safely when students return to school in the fall, dining requirements during the epidemic period are specially formulated as follows:

?1. Eating in the cafeteria

?1. Students Eat in the canteen in batches and at staggered times (about 300-500 people in one batch);

?2. Meal time during the epidemic is: breakfast 6:00-10:00, lunch 11:00- 13:00, dinner 17:00-19:00;

?3. All persons entering the canteen must wear masks and undergo temperature checks by canteen staff. Those who are unwell or have fever symptoms must go to the nearest Temporary isolation point for further observation;

?4. The canteen is equipped with an entrance and an exit, the entrance and exit are separated, and the diners consciously line up and enter and exit in an orderly manner;

?5. Queue to order food Keep people more than 1 meter apart at all times and implement a one-way queuing model;

?6. The dining area implements a one-person-one-table dining system, and each table has been posted with the words "one person per person" "One table, dining in the same direction" sign, people are more than one meter apart when dining, seats are misaligned, and people don't sit and talk when they're not sitting;

?7. The dining time is 20 minutes for one batch ( Note: You can take off your mask to eat after sitting down);

?8. Teachers and students are encouraged to bring their own lunch boxes and take them back to the office or dormitory for meals. Disposable fast food boxes and leftovers must be taken to the office area. , downstairs in the dormitory area, dispose of garbage according to garbage classification requirements.

? 2. Distribution of meals to quarantined personnel

? The designated canteen is responsible for delivering meals, and the meals are packaged and delivered to the designated isolation point using disposable lunch boxes. Meal price: Breakfast is 6 yuan/piece, lunch is 13 yuan/piece, and dinner is 13 yuan/piece. After the quarantine period expires, the meal fee will be charged uniformly.

?3. Stop food waste and develop the habit of saving

?Teachers and students should develop a dining culture of eating in moderation, no leftovers, and no leftovers, and consciously resist Be extravagant and wasteful, consume rationally, prepare meals reasonably, avoid ostentation and comparison, eat less, and pack leftovers.

?Logistics Service Department

?Staggered dining plan template for August 21, 2020 (selected 6 articles) Part 2

?To effectively do This plan is specially formulated to ensure the prevention and control of the new coronavirus infection pneumonia epidemic, strengthen the prevention and control management of employee restaurants, meet the dining needs of employees, and protect the lives, health and safety of employees.

?1. Restaurant ventilation measures

?The restaurant is a crowded area, so air circulation should be strengthened to maximize fresh outdoor air.

?1. Reasonably open some exterior windows to ensure good natural ventilation in the restaurant and enhance indoor and outdoor air circulation;

?2. Stairwells or enclosed areas (external windows are not ventilated) area), the fire smoke exhaust equipment should be turned on regularly (return to the normal state of the fire system after operation) to ensure air circulation in each area.

?3. Specific ventilation measures for the restaurant:

?3.1 All windows in the dining area should be opened and closed after closing every day;

?3.2 The kitchen area should be According to the actual needs of the storage room, window switches are implemented;

?3.3 The ventilation time is: 6:00, 12:30, and 17:00, and the opening time of each stage is 15-25 minutes.

? 2. Restaurant disinfection measures

? Common disinfectants for new coronavirus disinfection:

? 1. Chlorination disinfection: 84 disinfectant, hydrogen peroxide etc.;

?2. Concentration of alcohol: 75% concentration of alcohol (flammable, large scale).

?2. Disinfection type:

?Spray type: The sprayer sprays disinfectant into the surface for disinfection, which can quickly and effectively disinfect the surface.

? Wiping and mopping type: soak a cloth or other wipe with disinfectant solution, wipe the surface of the object for disinfection, and disinfect the surface of the object appropriately.

?3. Specific disinfection implementation table: location, disinfectant, disinfection frequency, disinfection type, dining area, exits, aisles, elevators, washrooms, etc. 84 disinfectant, alcohol three times (concentrated disinfection after meals), spray and mop Wipe and mop 84 disinfectant in the French operation room and finishing room twice (before breakfast and after school), wipe and mop the French storage room three times (after school), restaurant doors and windows three times (before each meal), and spray trash cans twice (before and after work). Spray other areas. No less than once a day.

?4. The restaurant is set up to implement disinfection management and keep relevant disinfection records.

?5. Other disinfection management: implemented in accordance with national product safety laws and regulations.

?3. Employee dining safeguard measures

?In order to block the transmission of the "epidemic" and based on the actual situation of employees, the "staggered dining system" and "distributed dining system" are implemented for employee dining , and at the same time "renovated" the dining seats inside the restaurant and added an "outdoor dining area" to ensure the safety of employees' meals.

?1. "Renovation" of internal seats:

?1.1 The dining seats in the restaurant are double six tables. In order to ensure the safety of employees when dining, middle partition measures are implemented on the restaurant seats (so that plastic wrap Enter the middle partition);

?1.2 Implement "cross-cutting" seating for employees when dining, with 1 distance between each interval (see the instructions for details);

?1.3 After renovation, the restaurant on the floor It can accommodate about 300 people for dining at one time, and the third floor can accommodate 300 people for dining at one time;

?1.4 Restaurant seat modification and seating intention:

?2. Add a temporary dining area outdoors:

?2.1 Additional location: West floor of the restaurant (approximately 1,600 square meters);

?2.2 Dining seats: single desk, can accommodate about 240 (can be extended to staff midfield location, increase dining seats);

?2.3 Position arrangement: Keep the distance around each table and chair at more than 1M.

?3. Staggered dining time system:

?3.1 The restaurant prepares meals in advance according to the meal times planned by employees to ensure normal meals;

?3.2 Staggered timing Meal time is: the original meal time is 30 minutes earlier and 1 hour later (tentatively) to ensure that employees have enough time to eat;

?3.3 According to the renovation of the restaurant and the addition of an outdoor temporary dining area, each time The total dining capacity for employees is about 900, and the total number of students is 3,700. Meals need to be divided into 4 batches; the total number of meals for each batch needs to be divided into batches. The total meal time for each batch is

? (approximately) 37009004 times 40 minutes and 2.5 hours 4. Decentralized dining system:

?4.1 While dining in batches, the floors of the students should be divided, and the number of meals and meals on each floor of each batch should be stipulated to ensure that meals can be taken quickly and promptly. Ensure that there is sufficient meal time for subsequent studies.

?4.2 The outdoor dining area implements a "regulation/rotation system". Outdoor meals are regulated and rotated for each batch every day. At the same time, each class teacher will implement on-site supervision to ensure the dining order.

?4.3 Add an outdoor "disabled collection table" and waiters. After students finish dining, clean the table with disinfectant rags in time to ensure the safety of the next batch of students.

?(4) Mandatory requirements for employee dining procedures:

?All dining employees must wear masks at all times when dining in the restaurant (formal dining);

? Employees who are not wearing masks are not allowed to dine in the restaurant;

? When employees are taking meals, they should take the initiative to swipe their cards and strictly maintain distance and contact with them.

?(1) Entering the restaurant:

?All diners should wear masks and enter the restaurant from the southwest staircase of the restaurant. It is strictly prohibited to enter by elevator or other passages.

?(2) Washing:

?All diners need to go to the washing area for scientific washing (six-step washing method).

?(3) Picking up meals:

?During the process of picking up meals, no crowding or casual conversation is allowed. Good order in the restaurant should be maintained. When queuing up, there should be no less than 50cm between each other. distance.

? (4) Seating:

? Implement "cross-over" seating in accordance with regulations. Seating and dining at the same time are not allowed. It is prohibited to sit and eat in locations with prohibited seating signs. .

?(5) Dining:

?Take off the mask when dining, do not talk, clean the table promptly after eating and wear the mask.

? (6) After leaving the restaurant, you should wash your hands promptly and scientifically, and leave the restaurant through the northwest or north door of the restaurant immediately. You are not allowed to stay in the restaurant. Staggered dining plan template (selected 6 articles) Part 3

?In order to ensure dining guarantee during the prevention and control of the new coronavirus pneumonia epidemic, according to the relevant epidemic prevention and control regulations of the xx District New Coronavirus Pneumonia Prevention and Control Headquarters The work instructions, based on the actual dining situation of the xx District government canteen, make temporary adjustments to the dining in the xx District government canteen. The specific plan is as follows:

?1. Meal arrangements

?1. Time Arrangement

? Breakfast: 7:40-9:00

? Lunch: 11:40-13:00

?2. Dining style

? It is recommended that government officials and employees eat at different times during the specified period, and it is recommended to bring their own lunch boxes or bring their own meals.

?2. Precautions

?1. Only the cadres and employees of the agency are guaranteed to have meals. Please do not lend the meal card to others;

?2. Enter In the agency canteen, you must wear a mask, prepare and show your health code in advance, queue up for meals 1 meter apart, and sit at intervals;

?3. Talk less during meals, and leave the canteen quickly after the meal;

?4. Each table is equipped with an alcohol spray bottle, and cadres and employees can partially disinfect their dining area before and after eating;

?5. Those who pack meals should sort their lunch boxes and kitchen waste into the office after eating. Four categories of trash cans on each floor of the building;

?6. This plan will be updated in a timely manner according to changes in the epidemic situation and the relevant requirements of the Kaifu District New Coronavirus Pneumonia Prevention and Control Headquarters. Staggered meal plan template (selected 6 articles) Part 4

?According to the spirit of Yujiaofa No. 20xx64 document, our school organized an investigation and rectification leadership led by the principal and participated by the general affairs director in charge of logistics The team conducted a comprehensive investigation and rectification of food safety in our school on March 10, 20xx, and achieved certain results. The report based on the investigation is as follows:

?1. Organization and system construction

?1. Our school’s nutritional meal leading group is sound and has formulated an implementation plan and various tasks for the nutrition improvement plan The management system includes operating procedures for food raw material procurement and acceptance, preservation, processing, distribution, consumption, safety, sample retention, waste recycling, etc.

?2. Signed a food safety target responsibility letter with the nutritious meal management staff and head teacher.

?2. Food Safety Management

?1. Our school’s nutritious meal managers hold “Health Certificates” and have also learned about food safety, food safety laws, regulations, and standards and other related knowledge.

?2. All food raw material purchases must be truthfully recorded and related sales receipts must be kept.

?3. Regularly clean food processing, storage, display facilities, equipment, tableware, etc. to ensure hygiene and tidiness.

?4. There is no illegal processing and other behaviors, and samples of the food eaten are kept according to standards every day.

?5. Set up a dedicated storage room, and the storage equipment can basically ensure the safety and hygiene of food storage. There are dedicated personnel to manage the relevant systems, and there are dedicated personnel to register the food in and out of the warehouse.

?3. Management

?1. Regularly provide students with safety and self-protection education in the process of eating nutritious meals. There is no waste when students use nutritious meals. Our school designates each class teacher as the nutritional meal observer for the class and is responsible for organizing meals for the students in the class.

?2. Formulated an emergency plan for nutritional meal safety accidents and strictly stipulated the accident reporting system. Each purchased food raw material has entry and exit records.

?4. Food safety around campus

?1. According to this investigation and statistics, there are no sales stalls or "small dining tables" around our school campus.

?2. After on-site inspection, our school’s nutritious meals have no safety hazards.

?5. The focus of food hygiene work in the future

?Effectively strengthen food hygiene and safety work, prevent the occurrence of food hygiene and safety incidents, and ensure the body and life safety of the majority of students in the future. In our work, we plan to:

?1. Further increase the publicity of food hygiene and safety knowledge, improve the awareness of food hygiene and safety responsibilities and the food hygiene knowledge and self-protection ability of the majority of students.

?2. Increase the frequency of daily inspections and supervision of food hygiene and safety work, promptly identify potential food hygiene and safety hazards, firmly establish the awareness of "safety first", serve teachers and students, ensure health, and strive to create a safe and good improve the food hygiene environment and continuously build a harmonious campus that satisfies the people.

?3. Continue to actively cooperate with relevant departments to consolidate the results achieved in food hygiene and safety work, jointly create a good atmosphere for food hygiene and safety, and make greater contributions to building a harmonious campus. Staggered meal plan template (selected 6 articles) Part 5

?In order to effectively manage the food safety in our school cafeteria and ensure the health and life safety of students after the new semester starts in the spring of 20xx, According to the notification requirements of the "Zhenning Autonomous County Spring Canteen Food Safety Special Inspection Work Plan for 20xx" issued by the County Education and Science Bureau and the County Health and Food Bureau, in a highly responsible attitude towards students, parents and society, our school's canteen health work The leading group has carried out a comprehensive and serious self-inspection and self-inspection on the food hygiene work in the canteen. The self-inspection and self-inspection report is now reported as follows:

? 1. Basic situation:

? Our school currently has 32 teachers, 247 students, and 132 students living on campus. For a long time, we have always put food safety and hygiene first, taking food safety as the top priority of our work, paying attention to routine and details.

? 2. Establish a leadership organization and strengthen the awareness of responsibility

? In order to strengthen the safety of students' collective dining and food hygiene, ensure the health of teachers and students, further strengthen management awareness and improve management level and clear management responsibilities. A food hygiene and safety leading group has been established: with the principal as the team leader, the vice president and the general affairs director as the deputy team leaders, and the canteen managers taking specific responsibilities, implementing division of labor and implementation at all levels. The leading group conducts regular and irregular inspections on food hygiene and safety in the canteen, and promptly rectifies any problems found.

?At the beginning of this semester, a canteen sanitation work meeting was held to clarify responsibilities and specific division of labor, and to formulate plans and clarify responsibilities for each specific safety work. At the same time, a meeting of faculty and support staff was held, training for canteen employees was conducted, and documents issued by superiors were studied, and support staff were required to improve their awareness of canteen health work, enhance canteen health knowledge, truly realize the importance of student safety and health work, and ensure that children are educated Good, well managed, well protected, so that parents can safely leave their children in our hands.

? 3. Inspection of the canteen environment, cleaning and maintenance of the canteen environment, elimination of rats, cockroaches, flies, harmful insects and breeding conditions, and protective measures.

? Fourth, ensure that catering employees hold certificates to work.

?5. Improve the hygiene and food management systems and ensure that everyone is responsible. Establish a sound health management system and accountability system. Responsibilities should be assigned to individuals. Food hygiene publicity should be done well. Teachers in charge of logistics should conduct weekly inspections of the canteen.

? 6. Check five checkpoints to prevent food poisoning accidents:

?(1) Check procurement and processing: Do a good job of inspection and acceptance of purchases, and ask for certificates Ask for invoices, keep purchase ledger records, cook the food thoroughly, and keep food samples.

? (2) Turn off "disinfection". All tableware and utensils are sterilized at high temperatures.

? (3) Take good care of "personal hygiene". Employees who are unwell cannot enter the canteen to work. Employees must obtain a health certificate and pass food hygiene training before they can work. Staff must observe the "three whites" when entering the canteen.

(4) Prevent non-staff from entering the kitchen to ensure that no poisoning occurs.

? (5) Food processing and production management, cleaning of storage facilities and equipment, thorough cleaning of raw materials, separation of raw and cooked materials, food sample retention and normal operation of sample retention equipment.

?7. Rectification measures

?In order to effectively control the occurrence of food poisoning incidents, monitor various accident hazards and effectively protect the health and safety of teachers, students and employees. We focus on solving the problem from the following aspects:

? (1) Increase publicity and education to enhance students’ awareness of food hygiene and safety. Canteens should increase education through various forms such as classroom education, blackboard newspapers, and knowledge lectures, so that the knowledge of food hygiene and safety can be deeply rooted in the hearts of the people, and they should consciously resist counterfeit and shoddy products to safeguard their own health. At the same time, the canteen staff are also encouraged to consciously operate in accordance with the Food Hygiene Law.

? (2) Increase management efforts to prevent the inflow of food from mobile stalls at the school gate; strengthen hygiene supervision and strict operating procedures in canteen production and processing. Increase rewards and punishments.

(3) Completely stop using disposable bowls, chopsticks and plastic bags to prevent white pollution and food-borne diseases.

? (4) Through health education, warn students not to eat moldy food, not to buy three-no products, not to drink raw or cold water, and educate students to enhance their awareness of self-protection. Use campus radio, blackboard newspapers, and special lectures to promote health and food safety knowledge, and encourage students to develop good hygienic living habits. Increase the monitoring of surrounding food stalls and prohibit students from eating at unlicensed stalls or purchasing non-staple food, drinks and other commodities.

?8. Problems

?(1) Due to financial reasons, the standard of supporting facilities in the canteen is not high.

? (2) The canteen employees are hired from nearby areas and teachers’ families. They are new to catering and still need to adapt.

?In short, we must persist in doing the above-mentioned things to prevent the occurrence of food poisoning accidents. We must make persistent efforts in this semester to keep good control, open good meals, and do a good job in canteen sanitation. Better. Staggered dining plan template (selected 6 articles) Part 6

?The staggered dining system during the 20xx epidemic prevention and control period is to provide teachers and students with a safe and orderly dining environment during the new coronavirus epidemic prevention period , decided to implement the following methods to fully ensure the safety of school cafeteria meals during the epidemic prevention and control period. Based on the actual situation of our school, this off-peak dining plan was specially formulated.

?1. Work Objectives

?The canteen implements a staggered meal system and distributed lunch boxes. If teachers and students stay in school to eat, the teachers will pick up their own lunch boxes and the students will have their meals distributed to the classrooms. , to avoid gathering of diners in the canteen.

? 2. Publicity and scientific prevention and control

? Widely publicize the importance and necessity of meal sharing during the epidemic among teachers and students through class meetings, broadcasts and other forms to attract attention. Restaurants and canteens have posted promotional slogans, released epidemic-related knowledge and mainstream authoritative information, and guided canteen staff and diners to correctly understand the epidemic and carry out scientific prevention and control. Canteen staff are specifically required to “not spread rumors, believe rumors, or spread rumors” and to ensure their meals are fully guaranteed.

? 3. Organization is in place to ensure orderliness

? Implement grade-level dining separately and staggered dining times. The "Guidelines for Prevention and Control in Canteens" are posted in the canteen. During meals, the canteen arranges for dedicated personnel to be on duty and conduct temperature checks. Methods such as reasonable diversion of diners, staggered dining times, and appropriate extension of staggered dining times are adopted to achieve dispersed dining and orderly dining to the maximum extent. The class implements measures

The teacher follows the class to ensure that students line up before meals and are not crowded. They maintain a safe distance when dining, do not communicate or eat face to face, and leave the restaurant quickly after meals. School leaders take turns on duty to ensure that meals are in good order.

?4. Specific measures

?1. All teachers and students should bring their own chopsticks. People are required to keep a distance of 1.5 meters between each other and wear masks when receiving meals. The soup is installed in an environmentally friendly disposable box.

?2. The teacher’s breakfast is served in the kitchen. From 7:20 to 8:10 in the morning, faculty and staff come to the kitchen at different times to receive breakfast and eat in their own offices. The tableware is placed in the designated location before 8:30. The canteen staff will take back the kitchen for cleaning and disinfection.

?3. For lunch, the teacher will send 1-2 people in units of offices to go to the kitchen at 11:00 to pick up lunch boxes and eat in the office. After the meal, the tableware will be returned to the kitchen for cleaning and disinfection before 12:10.

?Disposable soup boxes are sorted and sent to the trash can by the teachers themselves.

?4. Students will have lunch delivered by workers to each classroom at 11:00. After use, the tableware should be sorted and placed outside the classroom for workers to sort out. Disposable soup boxes are sorted by each class and sent to the trash can.

?5. Requirements and procedures for off-peak dining

?① Under the leadership of the head teacher, the entire class will go to the canteen in an orderly manner according to the prescribed route, so as not to arrive in advance or After the delay, students will not leave the class or make loud noises.

?② When students in each class eat in the designated area, the distance between them should be more than 1 meter. There should be no communication and less talking during the meal to avoid cross infection.

?6. Meal requirements for students

?Before eating:

?1. Develop the habit of washing hands before meals and follow the six-step handwashing method.

?2. Students of all grades must strictly follow the meal times and dining locations specified by the school. Teachers are not allowed to delay the class, and they are not allowed to advance or postpone meals without special circumstances.

?When dining:

?1. Eat in a civilized manner. Be orderly, don’t crowd, don’t get together, don’t chase and fight, don’t make noises, don’t talk while eating.

?2. Eat frugally. Save food, eliminate waste, cherish the fruits of labor, leave no food left, and do not litter.

?3. Strictly abide by school and canteen management regulations, and obey the management and scheduling of teachers on duty.

?After eating:

?1. Pay attention to food hygiene and wash tableware promptly and carefully. Do not throw away leftovers indiscriminately. Put leftovers into storage bins at designated locations; avoid throwing leftovers into trash cans.

?2. Save water. Do not turn on the faucet indiscriminately, open the faucet appropriately when washing, and turn off the faucet promptly after using water.