Summary of 5 essays on the management of school canteen in 2022

The most important thing in the management of school canteens is to strictly control food safety and improve the ideological understanding of each staff member. The following are five summary essays on the management of school canteens in 2022. Welcome to read, share and learn, I hope it will help you.

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Overview of School Canteen Management (1)

A busy semester has passed, and the canteen, as the top priority in logistics work, is naturally indispensable. As a canteen, you can't do without diet, which is an indispensable part of everyone's life. As a canteen manager, we should pay more attention to the diet of employees and students and ensure the physical and mental health of every teacher and student. The canteen work in this period is summarized as follows:

First, show certificates to eliminate potential safety hazards.

As a collective canteen, strict implementation of food hygiene and safety is a major event related to the health of every teacher and student. First of all, every canteen staff should have a physical examination before going to work every year, and those who fail the physical examination are not allowed to go to work. Secondly, carry out ideological education for employees from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene and tableware "one wash, two flushes and three disinfections" in our canteen. The workbench should be cleaned as needed and the kitchen should be cleaned once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen.

Second, strengthen software management.

At the beginning of the semester, canteen managers and staff members studied the Food Hygiene Law of People's Republic of China (PRC) together to improve the ideological understanding of each staff member. This semester, ten rules and regulations were formulated and put on the wall, especially the flow chart of food poisoning report (put on the wall) and the prevention plan of food poisoning, so as to ensure the safety norms of school canteens from the system. Regularly train canteen staff in laws, regulations and work norms, and run school collective canteens well based on laws and regulations. On this basis, food hygiene supervisors, warehouse keepers and full-time buyers are specially set up to strictly control all kinds of main ingredients and fundamentally eliminate food safety hazards.

The school attaches great importance to the internal management of the canteen and makes great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, and standardize everything at all times. In the food hygiene work, the emphasis is on "three defenses" (poisoning prevention, poisoning prevention and virus prevention), and the "five customs" are strictly controlled in the procurement work, that is, strict purchase channels, goods warehousing acceptance, standardized operating procedures, food hygiene and safety, and food storage and custody. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and record in detail. Ensure the quality of incoming goods and keep all unsafe factors out of the campus.

Strengthen training and inspection to cultivate good hygiene awareness and habits of cooks. At the same time, strengthen the improvement of cooking skills. Earnestly do all kinds of accounts and related materials, so that the materials and contents are detailed and reliable; In accordance with the "Food Hygiene Law" and the "Regulations on Group Dining", check one by one, and strive to be meticulous and foolproof.

Third, standardize operations and put them in place.

This semester, the school has formulated and improved various management systems such as post responsibility system for all kinds of personnel and code of conduct for service personnel, and put forward clear requirements for food hygiene, environmental hygiene, personal hygiene of cooks, raw material procurement, acceptance, storage, processing and tableware disinfection in the canteen, so as to achieve clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation. Adhere to the separation of raw and cooked, strict tableware disinfection and cleaning. Strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials; Resolutely reject raw materials that do not meet the requirements. Strict and institutionalized health management, clear division of labor and clear responsibilities. In the daily management of employees, our system has added emotion, managed by our own actions and managed by guidance. Under constant instruction, employees can change from assigned work to self-assigned work. Fourth, increase investment in hardware.

Due to the lack of financial resources, nearly 5,000 yuan was invested to install the electrical equipment of the rice steamer in September this year, which not only reduced the labor intensity of the canteen staff, but also saved the fuel expenditure of the canteen. V. Improvement measures

In the management of the canteen, we deeply feel that the current situation of the hardware facilities and equipment in the canteen has not met the development requirements. Therefore, the school should repair the roof of the canteen in the future and add some necessary hardware equipment (such as freezer, fresh-keeping cabinet, sample storage cabinet, range hood, student water heater, etc.). ) Improve the dining environment for teachers and students.

Overview of School Canteen Management (2)

I uphold the concept of "being responsible and working hard", and I can't be careless, conscientious, meticulous or diligent in my work. That's what I think and do. Because of my efforts and dedication, I have been well received by my colleagues and leaders. In 20x, I was awarded as "Excellent party member" and "Advanced Worker".

First, seriously study the political business theory, and strive to improve the policy level and professional quality.

As a * * * party member, he never forgets his identity, always takes the spirit of the Fifth Plenary Session of the Tenth Central Committee of Deng Xiaoping Theory, Theory of Three Represents, Scientific Outlook on Development and the Party as the action guide, strengthens the Party's knowledge study, further strengthens his ideals and beliefs, and strengthens his self-cultivation, and has a clearer understanding of what our Party holds, what road to take and what goals to achieve in the new period. In order to lay a good political foundation for logistics, I have worked in canteen supervision, campus administration, logistics material accounting, college counselor and so on. I have studied business knowledge, laws and regulations, and various anti-corruption textbooks. Learn a series of professional knowledge such as canteen management, food hygiene law, logistics management related policies and business theories, how college counselors manage student work, material accounting work system, material accounting work responsibilities and so on. Strive to apply what you have learned, always keep in mind the Party's purpose, serve the teachers and students dutifully with love for their jobs and sincere feelings for the teachers and students of the whole school, practice Theory of Three Represents and Scientific Outlook on Development with practical actions, and serve the people wholeheartedly.

Second, do a good job in canteen management, improve the dining environment in the canteen and improve the service quality.

In 20x, the leader arranged for me to be in charge of the supervision of the student canteen. As the saying goes, "the school should be well managed, and the focus is on two classes", one is the classroom and the other is the canteen. The quality of canteen management is as important as classroom management, which fully demonstrates the importance of running a good university canteen, and also fully demonstrates that the university canteen is not only a food issue, but also a political issue, which is directly related to social stability and school development, and is a very sensitive and important issue.

In recent years, with the deepening of the socialization reform of university logistics, most university canteens have adopted new management and operation mechanisms and increased investment in canteen construction. Therefore, it is suggested to local leaders that while increasing the infrastructure construction of canteens, it is more important to break the monopoly, introduce competition mechanism, do a good job in management, improve the dining environment for students and provide service quality. In order to achieve this effect, I get up early and come back late, solve the problems in my work with the canteen staff, and tell the person in charge of the canteen that the service of the student canteen is an important market, and the quality of food supply is directly related to the interests and health of most people. The hygiene and safety of the canteen is greater than the sky, and the canteen cannot focus on profit. The prices of staple food and non-staple food must be adjusted with seasonal fluctuations, and it must be emphasized that serving the teachers and students of the whole school is the first factor. It is suggested that the canteen should work hard to reduce staff and increase efficiency, unify distribution, reduce operations, implement small profits but quick turnover, and strive to obtain reasonable profits on the basis of large quantity, wide range and small profits but quick turnover. Specifically:

1, control the price

The main function of college students' canteen is to provide catering services for students, which has obvious public welfare. The management of the canteen should not only follow the market rules, but also serve the teachers and students of the whole school. We should not only consider the interests of operators, but also the interests of college students, and never allow operators to raise prices at will for greater profits. To strengthen the management and supervision of student canteens, we must first control the price and impose a price limit on the dining price of mass canteens.

2. Strict student canteen catering access system.

For the management of student canteens, a strict public bidding system is implemented, and all relevant parties (including students) should have representatives to participate in the bidding work to prevent illegal practices such as black-box operation.

3. The school and the operator sign a legally binding contract.

Sign a contract to clarify their respective responsibilities, rights and obligations; Clear quality requirements and treatment methods, and resolutely cancel its business qualification if it does not meet the requirements.

4, strictly control the canteen hygiene access.

Strictly regulate and manage the sanitary conditions of canteens, establish an effective management and supervision mechanism, and invite students from schools and departments.

Student cadres of the Life Department participate in the management and supervision of the canteen, and the Life Department collects students' opinions and suggestions on all aspects of the canteen, and holds life committees from time to time to timely handle and improve students' opinions and suggestions on the canteen. This form has been used to this day.

At the same time, it is necessary to strengthen the internal management of the canteen and implement the responsibility to people. All staff in the canteen should strictly abide by the relevant laws and regulations on food processing. In addition, they should also strengthen their awareness of health, safety and self-protection and resolutely resist acts that do not conform to the Hygiene Food Law.

It is precisely because of this strict supervision of the canteen that the dining environment and the quality of students in the canteen have been significantly improved, and the number of students dining has increased, which has been recognized by the leaders and praised by the students.

Third, do a good job in the formation of two off-campus campuses and strive to create the "pioneer" function of logistics.

As the saying goes, "the soldiers and horses have not moved, and the food and grass go first." For schools, the vanguard role of logistics work is mainly reflected in two aspects. The first is the promotion of work, and all the work of the school begins with the promotion of logistics work. The second is the progress of ideas, which means that logistics personnel should establish innovative consciousness and awareness of the times. The innovative development of a school first needs the support of logistics work, which not only needs to continuously improve the service quality, meet the different needs of teachers and students, improve management methods, reduce work links and improve work efficiency, but also needs to constantly update teaching facilities and equipment. For some newly purchased logistics service equipment, logistics personnel should master the operation technology and maintenance methods. Logistics personnel can't be satisfied with the status quo, and logistics services should be ahead of other work in the school.

20x—20x, because the new campus is still under construction, the accommodation and teaching in the original two old campuses can't meet the needs of freshmen. Therefore, the school leaders made a decision to lease a four-story teaching building, two dormitory buildings that can accommodate 1276 people, several ordinary bungalows that can accommodate about 200 people, a two-story temporary experimental building, a large reading room, a student canteen and a reading room. In this way, in mid-June of X year, the school began to repair and renovate the rented teaching building, dormitory building and laboratory building, and set up a team in the campus of Yangtze University, and I was in charge of logistics. According to the unified deployment of the school, all the work must be ready before September 1. Time was tight, the task was heavy, and the weather was hot. I did all the logistics work by myself, which was very stressful, but in any case, I couldn't miss the big event, so I quickly made a work plan and immediately threw myself into the intense work. First, I found two dormitory officials, 1 plumber and four temporary handymen. They are assigned simple tasks: plumbers check and maintain the water and electricity operation of teaching buildings, dormitory buildings and laboratories. Two construction officials cleaned the teaching building, dormitory building, reading room and laboratory respectively, and removed the garbage. Four handymen are responsible for the handling and placement of students' desks and chairs in the teaching building, and the handling and placement of laboratory teaching experimental equipment and books in the reading room. After these tasks are completed, they will be immediately transferred to the student dormitory for handling and installation of getting on and off the bed. Both dormitory buildings have five floors, and the bed iron frame and ceiling are very heavy, and they are all carried by people one by one. One night, we were making the bed when the power went out. In order not to affect the construction period, the candle was lit to continue the installation. At that time, the conditions were very bitter and the weather was particularly hot. We sweat every day. I also suffer from cervical spondylosis and hypertension. The campus is far from home. In order to finish the task on time, I have to take my medicine with me and go to a nearby restaurant for dinner. Due to continuous overtime, my body is seriously overdrawn. Besides, it's very hot. Finally, one day I couldn't help but feel dizzy and woke up and went to work again. With the strong support of department leaders and the help of colleagues, nearly 1 1,500 sets of students' desks and chairs were finally placed in the classroom, and the blackboards and platforms of class 19 were all in place, and 738 sets of students' bunks were installed, providing more than 300 sets of desks and chairs for students in each dormitory, and pulling wires of about 1 1,000 meters for students to dry clothes.

One summer, under the leadership of the logistics department, with the strong support and cooperation of colleagues, we finally completed the campus construction task on time with good quality and quantity, ensuring the normal arrival of new students, which was fully affirmed by the department leaders.

Overview of school canteen management Part III

In order to do a good job in school canteens and safeguard students' vital interests, the Department of Catering has carried out activities of "taking students as the center" and "establishing catering image and creating first-class service", which have received good results. The specific approach is:

1. Various management systems, such as post responsibility system for all kinds of personnel, code of conduct for service personnel, and service commitment system, have been formulated and improved, and clear requirements have been put forward for food hygiene, environmental hygiene, chef's personal hygiene, raw material procurement, acceptance, storage, processing, sales, tableware disinfection, etc. in restaurants, so as to achieve clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation.

Second, strengthen education and training to improve the quality of workers. Send managers to other universities to visit and learn from the advanced management experience of brother universities. In addition, relevant professionals are selected to participate in professional knowledge training such as food procurement and certification, fire safety knowledge training and food poisoning prevention in the city. Professional teachers, such as epidemic prevention stations, are hired to train the restaurant staff on food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge, in order to improve the comprehensive quality of each employee and better serve the faculty.

Third, strengthen hardware construction to prevent accidents. During the winter and summer vacations, the restaurant has been transformed to varying degrees, and some hardware equipment and utensils have been added, which has achieved reasonable layout, good ventilation and lighting, and good steam fume emission. A leading group for production safety was established and a "three-prevention" plan was formulated. Emergency lights are installed in the safe passage, and fire-fighting equipment is kept by special personnel. The administrator does fire inspection every day, and when he enters the canteen, the sign "canteen is important, no idle people" is hung. There is a warning of "Pay attention to safety and handle carefully" in the operation room, and the free soup served in the canteen is supervised by a special person. In addition to purchasing and disinfection, the key and difficult points of hygiene are chef's physical examination, separation of raw and cooked food, no four pests, clean meals and "five specialties" of cold meat. In view of these tasks, we attach great importance to them ideologically and take measures one by one to eliminate all kinds of potential safety hazards in production and ensure business safety and food hygiene safety.

Fourth, adhere to quality service and constantly expand the service concept. The catering department should be people-oriented, create a comfortable dining environment for teachers and students, and constantly expand its business philosophy and service concept in the process of ensuring the supply of three meals a day for students.

1, established a "snack street", introduced dozens of famous snacks, increased the variety of colors, and attracted many students to eat.

2. Set up a 24-hour duty window in the lobby to ensure that students can have hot meals, hot dishes and hot soup at any time.

3, do everything possible to control costs, reduce food prices, and effectively benefit students. The museum provides students with free porridge every day to ensure that students really eat clean, hygienic and cheap meals.

4. The office of the Food and Beverage Department should be on duty 24 hours a day to serve teachers and students. Set up quality service supervision desk and catering service hotline to solve the problems reflected by students at any time.

5. Provide 18 jobs to help students solve the urgent needs of poor students.

Due to the great attention and unremitting efforts of school leaders at all levels, it has laid a good foundation for the hardware construction and software management of catering work in our school, enhanced the safety and health awareness and responsibility awareness of all cooks, and formed good and standardized hygiene habits. The overall catering work in our school has made great progress and certain achievements, ensuring the stability and development of the school. At present, in view of the shortage of staff and heavy workload in restaurants, we should make progress despite difficulties, create conditions, pay close attention to standardized, standardized, institutionalized and orderly management, actively adapt to the requirements of school development, and push the catering work in our school to a new starting point and create greater glories.

Overview of school canteen management Part IV

In order to strengthen the supervision and management of school food safety, prevent food safety accidents, implement the responsibility of school food safety management, and ensure students' food safety and health. According to the requirements of the Notice on the Work Plan of Food Safety Inspection in School Canteen in the Spring of 20x (Yu [20x] No.2) jointly issued by Yuzhou City, Yuzhou City Health Bureau and Yuzhou City Education and Sports Bureau, our hospital is responsible for comprehensive supervision and inspection of urban middle school canteens in accordance with the provisions of the plan. The inspection situation is summarized as follows:

First, leaders attach importance to it and organize it carefully.

According to the spirit of the document, combined with the actual situation of the unit, hold a leadership meeting, implement the work responsibilities in accordance with the principle of territorial management, and clarify the work tasks, priorities and requirements.

Second, the focus of work

According to the requirements of the plan, the focus of this inspection is: 1, the implementation of the food safety management system, whether the school canteen food safety responsibility system with the principal as the first responsible person has been established, whether the food safety administrator has been defined, and whether the management responsibility has been implemented; 2. Whether the catering service license is within the validity period and beyond the permitted business scope. 3. Whether the hardware facilities and the layout of the operation room are reasonable, whether there are "three defenses" measures, whether there are effective disinfection facilities, and whether there are special tableware cleaning cabinets; 4. Whether the production and processing are carried out in strict accordance with the Code of Practice for Food Safety in Catering Services. 5, the implementation of the system, whether to establish a canteen procurement of food and raw materials, food additives and food-related products acceptance and procurement account.

Third, check the situation.

In this inspection, 220 health supervisors were dispatched, and 17 schools were inspected, and 16 schools had canteens and 26 canteens. At the same time, the school signed the Notice of Food Safety in the School Canteen, the Commitment Letter and the Agreement on the Disposal of Kitchen Waste in the School Canteen. The food safety commitment letter will be posted in a prominent position in the restaurant and accepted by students and parents.

Fourth, the existing problems

1. Some school canteens do not have valid catering service licenses. 2. Some employees in the school canteen cannot provide valid health certificates. 3. The layout of some school canteens is not reasonable, and no measures have been taken to eliminate the "four pests". 4. Disinfection facilities in some school canteens need to be improved. 5, food raw material purchasing stock account and claim system is not perfect.

In the school canteen work, under the correct leadership and supervision of school leaders, I firmly established the purpose of "serving and educating people", standardized the canteen safety and health work, guaranteed the life needs and physical health of teachers and students, and maintained the normal teaching order, which was well received by teachers, students and parents. I summarize my work as follows:

First of all, we must establish a sense of service between teachers and students. I abide by the school rules and discipline, unite with my colleagues, be pragmatic, optimistic and enterprising, always maintain a rigorous and serious work attitude and meticulous work style, and be diligent and hard-working. Work in the school, serve warmly, stick to your post, and work overtime to complete the tasks that need to be completed in time. In order to establish the consciousness of service and education, teachers and students will feel at home when they go to the canteen, and feel at ease, comfortable and assured.

Secondly, we should do a good job in food hygiene and safety in the canteen. The health and safety of school canteens is a major event related to the life safety of teachers and students, which cannot be overemphasized.

First, strictly control the purchase and purchase access. The purchase date, product trademark, production date, shelf life, health certificate, business license and product inspection report of raw materials should be carefully registered and accepted. Those who do not meet the requirements are resolutely not allowed to enter the raw material warehouse; It is strictly forbidden to purchase raw materials, semi-finished products and finished products from units and individuals without health permits; It is strictly forbidden to purchase food and raw materials without manufacturers, production date and shelf life, and beyond the shelf life; The meat purchased in the canteen must have an animal quarantine certificate. File all suppliers, complete the licenses of the goods supplied, and conduct on-site inspection of the supplier's production base. The school also signed a letter of responsibility for food hygiene and safety with suppliers. Raw materials enter the partition wall of the warehouse and leave the ground. Separate finished products from semi-finished products, and separate raw and cooked products. Unshaped foods should be stored in clean containers and covered to prevent cross-infection.

Second, strictly control production and operation. In the process of food processing, in strict accordance with the relevant regulations, the disinfection should be thoroughly cooked. In the roughing room, choose vegetables and cut them on the chopping board. The operating room should be clean and sanitary, the canteen should be clean and bright, and all doors and windows should be equipped with salmonella and sand windows. Each team should fill in the canteen attendance and canteen operation log every day, and make a food quality checklist. Washing vegetables is learned. What vegetables should be washed before cutting, what vegetables should be cut before washing, what vegetables should not be soaked, what vegetables should be soaked after washing, what vegetables should be soaked in cold water, what vegetables should be soaked in hot water, what vegetables should be soaked in salt water, and how long, all of which require workers to operate strictly in accordance with the rules. Vegetarian dishes are stored in separate cabinets, the chopping boards are separated, and the knives are processed. Potatoes do not need to germinate, green beans should be boiled, soybean milk should be boiled, and cold dishes should be heated thoroughly to avoid poisoning incidents.

Third, strictly control the sales of finished products. The cooked food for each meal is transferred from the cooking room to the pantry for isolated storage. Cooks must wash their hands, disinfect and wear masks before selling meals. Overnight food is put in the freezer in the canteen, and moldy food is not sold.

Fourth, strict tableware disinfection. Cleaning and disinfection of tableware and containers for placing crops: firstly, clean the disinfected items with boiling water, then carry out chemical disinfection with detergents such as cleaning, then put them in a steamer for more than 30 minutes, and put large items in a pot for more than 30 minutes, which is physical disinfection. Backward disinfection rooms and cabinets will be cleaned and disinfected. In recent years, the superior departments have randomly checked the disinfection and sanitation of tableware in our canteen every time, and the qualified rate is 100%.

Fifth, strictly control the personal hygiene of chefs. As a canteen operator, he insists on regular physical examination and holds a health certificate. Develop good personal habits, frequently cut hair, frequently cut nails, frequently wash clothes, and frequently change work clothes, so as to wash hands, disinfect, wear work clothes, wear work hats, and put on posts before going to work; Wear a mask when selling rice; Don't smoke at work.

In short, I have made my own efforts for the healthy and rapid development of our school in the school canteen, which has been recognized by all the teachers and students, trusted by parents and affirmed by leaders at all levels. I will continue to innovate in my future work, accept more supervision and guidance from school leaders, better serve teachers and students, and make the school canteen work to a new level.

Overview of school canteen management Chapter 5

Time flies, busy, and the school year is about to pass. Looking back on every day in the past, as the person in charge of the school canteen, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work and management will probably affect the physical and mental health of teachers and students. Therefore, in order to foster strengths and avoid weaknesses and do a better job in the future, here, I make the following summary of the canteen work this school year.

First, strictly control the hygiene of the canteen, because it is a major event related to the health of every teacher and student. First of all, every canteen staff is required to have a physical examination every year before taking up their posts. Secondly, conduct ideological education for staff from time to time and implement the requirements stipulated in the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene in the canteen of our school and "one wash, two flushes and three disinfections" of tableware. The workbench should be washed with it, the chopping board should be separated from meat, vegetarian food, raw food and cooked food, and the kitchen should be thoroughly cleaned every day. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen.

Two, strictly control the food safety, every semester with the canteen staff to study the "People's Republic of China (PRC) Food Hygiene Law", improve the ideological understanding of each staff. Various rules and regulations have also been formulated and put on the wall, and the prevention and control plan for food poisoning has been improved to ensure the safety norms of school canteens from the system. Regularly train canteen staff on laws, regulations and work norms, so as to take laws and regulations as the criterion. We also attach great importance to the internal management of canteens and make great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, and standardize everything at all times. In food hygiene, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention).

Third, strictly control the food procurement, and strictly control the "five customs" in the procurement work, that is, strict purchase channels, goods warehousing acceptance, standardized operating procedures, food hygiene and safety, and food storage and custody. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and record in detail. Ensure the quality of incoming goods and keep all unsafe factors out of the campus.

Fourth, try to control cooking techniques. While strengthening the inspection and supervision of canteen staff, cultivating their good hygiene awareness and habits and cooking quality, they often listen to the opinions of teachers and students, hold a canteen work meeting once a month, modify and determine the menu every month (4 weeks), and strive to achieve rich and diverse recipes every week and continuously improve the quality of meals. Always urge the canteen staff to cook well and improve the skills and skills of the cooks. Make every day's meals strive to be "delicious", so that teachers and students can eat nutritious and feel at ease.

This year, the canteen of our school has been inspected and randomly sampled by the Municipal Health Supervision Office for many times, and the hygiene qualification rate has reached; In the establishment of provincial safe school, our canteen has been praised by experts; Won the title of Grade A canteen in the municipal canteen appraisal. In the food safety and hygiene appraisal of the catering industry in the city by the Municipal Health Supervision Office, it won the honorary title of excellent. The management of the canteen has a long way to go, but I firmly believe that with the care and supervision of the school leaders, the cooperation of all teachers and the cooperation of Qi Xin, the canteen staff, our canteen will be better and better.

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