8 References for the 2023 Canteen Work Plan

2023 Canteen Work Plan 1

The year xx has passed. Looking back on the past year, there are laughter, tears, gains, and sadness. of loss. With the coming of spring, we ushered in 2019, and we have some expectations and prospects for the new year. Facing the new year, with a grateful heart, I have made the following arrangements for next year's work:

1. Strengthen political study and improve ideological awareness.

Seriously study the spirit of the xx work conference of the Office and Station, accurately grasp the content of the conference, improve ideological understanding, and point out the direction for your work. With a clear direction, you can better complete the tasks assigned by superior leaders. Our work tasks.

2. Learn the various work systems and job responsibilities of the canteen

1. Organize and train canteen staff to learn the various management systems of the canteen.

2. Learn the responsibilities of each position.

3. Organize and study the contents of the 20 property service standards and specifications of the Qingcheng Comprehensive Service Office.

3. Strengthen food hygiene management, conscientiously implement the country’s food safety laws, and strictly control the daily procurement process. The food purchased must be fresh, and there must be no rotten, spoiled or expired food; in the past, On the premise of quality, shopping around can directly reduce the price of materials. Adhere to the working principle of "equal quality compared to price, equal price compared to quality, and maximize cost savings for the website".

4. Strengthen canteen management. In daily work, we must strengthen management and ensure the smooth flow of government orders. We must not reappear the phenomenon of ineffective command and many problems caused by condoning adultery. We must manage boldly and not be afraid of offending others. Work is the premise.

5. Improve your professional level and self-cultivation. This year, you must correct many of your shortcomings in many aspects, strengthen political theory study, actively participate in various activities, and unite with your colleagues on weekdays, help each other, and learn from each other. Make progress together, improve your own accomplishments, and become a qualified employee.

The arrival of a new year means a new starting point, new opportunities, and new challenges. The future has always made us full of enthusiasm because of its uncertainty. I seem to have seen hope. I will devote myself to all work with fuller enthusiasm, learn together with all the employees of the second station, build harmony, and create brilliance!

2023 Canteen Work Plan Part 2

1. Guiding ideology:

Always follow the school’s overall work ideas, focus on education as the center, and provide education and teaching services Work and do a good job in serving the lives of teachers and students. By building and strengthening the logistics management system, we can establish a good logistics management order, tap the potential of logistics work, mobilize the enthusiasm of logistics work, and create a new situation in logistics work.

2. Work objectives:

(1) Carry out all routine management work as always;

(2) Strengthen the construction of ledger data and standardize logistics Various tasks;

(3) Strengthen administrative warehouse management and financial management, and implement relevant spiritual requirements of superiors.

3. Work measures:

(1) Make full use of the summer to make necessary repairs and tidying up the school buildings, and actively maintain the school buildings.

1. Clean and repair the desks and stools in each room, and replace the desks and stools of the sixth grade.

2. Repair the windows of the east and west teaching buildings.

3. Renovate the toilets in the teaching building and make leak-proof treatment on the roof platforms of all school buildings.

(2) Do a good job in greening management.

1. Do a good job of controlling insects and watering flowers and trees in summer.

2. Prune the green belt once.

3. According to the greening management network, pay attention to the daily pest control, fertilization, weeding and regular pruning and pruning of flowers and trees.

(3) Improve canteen management and run a good teacher and student canteen.

1. Adjust the staff structure of the canteen, improve operation methods, stimulate staff motivation, and improve staff work efficiency.

2. Establish safety first awareness, pay attention to and strengthen food hygiene work records, be more vigilant, take safety precautions, clarify responsibilities, do a good job in fire prevention, anti-theft, and anti-virus work, and clean regularly and do Good housekeeping.

3. Regularly organize canteen employees to learn basic knowledge and basic requirements about food hygiene, and implement them conscientiously in daily work.

4. Based on the canteen management system, strengthen the management and supervision of all aspects of canteen work, continuously improve the canteen management system and standardize various operating procedures based on the actual situation.

5. Seriously study and implement the "Regulations on Hygienic Management of School Canteens and Student Collective Dining", actively improve and purchase canteen sanitation facilities and equipment, and ensure that "hardware" meets standards.

6. Strengthen inspection, supervision and democratic management, and frequently go to the canteen to check service attitude, hygiene, quantity and quality of meals, and dining disciplines (teachers and students are welcome to participate). When problems are discovered, praise the advanced ones and criticize the weak ones in a timely manner.

7. Check food procurement and actively prevent diseases.

8. Create conditions to improve the professional skills and quality of canteen cooks, such as organizing learning of cooking knowledge.

9. Adhere to the principle of diligence and frugality, save food, water, and electricity, be careful in budgeting, reduce costs, and improve the quality of meals.

10. Through intensive study of "requirements", "standards" and "systems", the school canteen management will be gradually improved and refined, so that the grade of the school canteen will be continuously improved and the service quality will be continuously improved.

(4) Strengthen the management of school buildings and school assets.

1. Further improve the school property and school building management system, especially strengthen the compensation system, and compile it into a book for all employees to learn and implement.

2. Apply management software, manage and make good use of school assets, strictly institutionalize and standardize the management of school assets, and give full play to the role of commonly used teaching aids, learning tools and other teaching equipment and modern teaching equipment. It is strictly prohibited Irresponsible behavior such as taking, using, throwing, and placing indiscriminately.

3. Effectively strengthen the management of the activity room and give full play to the role of the activity room. Strictly implement the responsibility system for the storage of special rooms and the principle of compensation for damage to those who damage it.

4. Strengthen the management of electricity, water and daily maintenance, adhere to diligence and thrift, oppose extravagance and waste, and strive to save a drop of water, a kilowatt hour of electricity, and a penny for the school.

5. Strictly implement the purchase requisition, approval, acceptance, warehousing, reimbursement, and collection system.

6. Advocate a good atmosphere, take good care of school facilities and equipment, take care of flowers, plants and trees, and prevent trampling on lawns and breaking branches and picking flowers.

2023 Canteen Work Plan Part 3

“Food is the first priority for the people, and food safety is the first priority.” The issue of safety is very important. Therefore, in order to strengthen the management of canteen work, planned and regular training of food hygiene and safety knowledge for canteen employees is also an important part of canteen management. In order to standardize food hygiene management in kindergartens, prevent food poisoning accidents in kindergartens, and ensure the health of teachers and students, this plan is specially formulated:

1. Purpose of training

In order to further improve the canteen industry in our kindergarten In terms of the comprehensive quality of personnel, it is necessary to increase training on food safety and hygiene knowledge and business knowledge, and to truly do a good job in hygiene and safety work, prevention should be done first and nip in the bud. Work together towards the goal of creating high-quality, high-level first-class services. Through training, it is necessary to improve the quality of the employees in the canteen of our kindergarten and strengthen the safety awareness of the canteen staff so that they can provide high-quality services to the kindergarten. Be more rigorous and standardized in daily operations, and your work level will be improved to a higher level. Let every teacher and child feel at ease, comfortable and happy, and provide a strong guarantee for the logistics and safety work of our kindergarten.

2. Training content

Order No. 14 of the Ministry of Education of the People's Republic of China and the Ministry of Education "Regulations on the Hygienic Management of School Canteens and Student Collective Dining", "School Canteen Managers and Practitioners "Basic Requirements for Personnel Hygiene Knowledge Training", food hygiene laws and regulations, food hygiene knowledge, business knowledge, various hygiene management systems and job responsibilities.

3. Training Arrangements

Training and learning will be arranged twice per semester. According to the specific situation of our garden canteen, we will start learning in February.

1. Participate in food hygiene and safety education and job skills training organized by relevant superior departments, strictly implement food hygiene laws, and strictly prevent the occurrence of health accidents.

2. A knowledge questionnaire on food hygiene and safety will be answered once every semester.

3. Organize on-the-job training or skills competitions for canteen staff at least once every semester to ensure that employees continue to adapt to the needs of development.

4. Employees must be dedicated to their jobs, help each other and learn from each other, study business techniques, and improve service quality and service levels through continuous hard training of basic skills.

5. Give appropriate rewards to business backbones and personnel who have made significant progress, encourage them to learn business and technology, and improve service quality

2023 Canteen Work Plan Part 4

The "Guideline for Kindergarten Education" points out that kindergartens should put children's health first. Canteen work is the top priority of kindergarten health and safety work. In order to ensure the food safety of children, we take all preventive measures in practical work, attach great importance to it, work unremittingly, strictly control food entrance, and ensure the hygiene and safety of children's food. Eat safely. The following are some practices of our park in improving the health and safety of the canteen:

1. Improving the canteen infrastructure

The canteen has built a cooked food room, warehouse, changing room, etc. The limited space is fully utilized. From selecting vegetables, washing vegetables, cutting vegetables to stir-frying, and then from washing, disinfecting and using tableware, everything is an assembly line operation. The canteen has ample lighting, good air circulation, and complete anti-fly, anti-rat, and anti-dust equipment. The machinery and equipment are complete, including rice steamers, dough mixers, dough presses, tableware display racks and other facilities. The facilities are clearly classified, clearly marked, and dedicated to special items, laying a good material foundation for ensuring the hygiene and safety of children's food.

2. Improve and improve various rules and regulations

Establish a food hygiene and safety management leading group to supervise the implementation of the job responsibility system. Implement a division of labor and responsibility system, each person is responsible for one job, improve work efficiency, and improve the awareness and level of serving teachers and students. The specific division of responsibilities is clear, and the job responsibilities of canteen managers, cooks, etc. are formulated in detail; at the same time, parents and teachers are extensively solicited for their opinions and suggestions on food arrangements and other aspects, and various food hygiene management systems and measures are continuously improved. The "Kindergarten Food Poisoning Emergency Plan" and the "Kindergarten Food Poisoning Accident Liability Accountability System" have been formulated to prevent accidents from happening. The kindergarten has also gradually improved the "Canteen Safety System", "Canteen Hygiene Management System", "Food Processing System", "Canteen Disinfection System", "Canteen Warehouse Management System", and "Meal Sample Retention System" in accordance with the "Weifang City School Safety Management Standards" System", "Food Raw Material Procurement Certification System", etc., to strengthen the guidance of sanitation work in canteens.

3. Staff members must hold certificates to ensure the health and safety of the canteen

For canteen staff, we require a comprehensive physical examination every six months and work with certificates. Moreover, they must undergo ongoing physical examinations and replace their health certificates every year to ensure the health of the cooking staff. At the same time, we conduct business studies once every two weeks to learn relevant documents and food hygiene knowledge, food poisoning prevention knowledge, tableware disinfection knowledge, etc., to continuously improve our understanding of children's food hygiene and safety work. After taking up the job, it is strictly required to form good hygiene habits: wash hands with soap, disinfectant and running water before and after working; wear neat work clothes and work caps at work; do not leave long nails, do not apply nail polish, and do not wear rings; canteen Hygiene: A small sweep every day and a big sweep every week. All utensils are cleaned in a timely manner and items are returned to their original places after use. The canteen of our garden always gives people a fresh, bright, clean and hygienic feeling.

4. Strictly control food purchasing and processing to ensure food hygiene and safety

1. Our park insists on purchasing goods from formal channels and strictly controls food purchase. The delivery party must provide certificates such as "Hygiene License", "Business License", "Quality Test Report", and "Health Certificate" to ensure the quality of the food. After food enters the canteen, it is checked at all levels from inspection to registration to ensure the freshness and hygiene of the food. A ledger for purchasing food and raw materials has been established to clarify responsibilities and prevent rotten and spoiled food from entering the canteen.

2. Food raw materials should be purchased frequently and stored sparingly. Vegetables, fruits and other fresh food should be purchased every day to ensure that the food for young children is nutritious and fresh. Store raw and cooked food separately in the refrigerator to avoid cross-contamination.

The canteen warehouse is dry, hygienic and bright. Food categories are placed on separate shelves off the floor and against the wall, and are managed by dedicated personnel.

3. Eat food immediately after processing, throw away all leftovers, and have a dedicated person responsible for handling them every day. Resolutely not give your children meals from the next day to prevent the occurrence of food poisoning. The staff strictly follows the rules. The vegetables are washed, soaked and then cut to thoroughly remove pesticide residues and ensure that nutrients are not lost. Animal offal, fish, shrimp, etc. should also be rinsed with clean water to remove more harmful substances and odors. The canteen is fully equipped with all kinds of cooking utensils, raw and cooked are separated, clearly marked, and dedicated to special items.

4. Adhere to the meal sample retention procedure to ensure that emergencies are well documented. Samples of each meal must be kept in special sealed containers, and the hygienic quality of meals and orders should be checked at any time. The variety of retained samples must be complete, the quantity must be 100 grams of each food, and the sample retention time must be 24 hours.

5. Strict disinfection system to ensure the hygiene of catering utensils

Tableware used by children must be cleaned and steam sterilized for 40 minutes after each meal to achieve "one wash, two rinses and three disinfections" "Four cleaning"; water cups are disinfected in a disinfection cabinet every day, towels are soaked and disinfected with diluted 84 disinfectant twice a week and exposed to the sun; buckets are cleaned and steam disinfected for 40 minutes every day; cutting boards and kitchen knives are scalded and disinfected with boiling water every day, and cage cloths Wash and dry them after each use, and store them in fixed containers; wash raw and cooked rags and towels separately every day, soak them in "84" liquid for disinfection, and then hang them in a fixed position. All disinfection work must be registered and signed, and responsibilities are clearly defined.

6. Strengthen the safety and security measures in the canteen to ensure the safety of the canteen.

The canteen is an important place to ensure the safety of children's food. Non-canteen staff are strictly prohibited from entering the canteen casually. Delivery personnel can only deliver goods to the door and are not allowed to enter. Teachers of each class can only enter the cooked food room to collect water and food. When outsiders enter, they must obtain permission from the leader in charge, register, and wear foot covers before entering.

In short, only by paying attention to hygiene can we have health, and by ensuring safety can we have quality. Providing kindergarten canteen safety is the top priority of the kindergarten, and it is a powerful guarantee for the health of children. Therefore, we must do a solid job in food hygiene and safety for children, give love to children, and give peace of mind to parents to protect the healthy growth of children.

2023 Canteen Work Plan Part 5

In order to ensure that teachers and students of our school can eat with confidence in the canteen and provide a better dining environment for teachers and students. Consolidate the efficiency of canteen work and carry out various tasks in an orderly manner. Comprehensively enhance the influence of the school cafeteria, greatly stimulate the development awareness of our school cafeteria employees, and strengthen the employees' confidence and determination to "do their jobs well and serve teachers and students in an all-round way." This work plan is specially formulated.

1. Work ideas

1. Enhance the awareness of diligence and thrift. Unsafe operations and waste are huge irresponsibility; diligence, frugality and frugality are the fine traditional virtues of the Chinese nation, and employees should be guided to consciously develop this good behavior habit.

2. Strengthen employees’ collective sense of honor and promote team spirit. Everyone has the feeling of “the school is proud of me”. Conduct regular professional ethics and professional skills training for employees every half month. Through training and assessment, some unqualified employees are trained and assessed so that they can maximize their talents and skills in their respective positions, so that the canteen team can be continuously optimized, thereby improving the overall quality of the canteen team.

2. Staff training

This school year plans to train canteen staff on hygiene and service knowledge. Since the cultural knowledge and operating skills of canteen staff vary, the content of canteen training is also different.

1. Teach them various skills mainly through oral language.

2. Discuss around an issue, put forward your own opinions and suggestions, and summarize.

3. Explain the operation essentials step by step through demonstration operations.

4. Summarize the entire operation process, identify problems, and propose improvement methods.

3. Convene a plenary working meeting in the canteen

Organize employees to study my country's "Food Hygiene Law"; and "School Canteen Health Work Regulations", and various health and safety rules and regulations in the canteen. Improve their legal awareness and service awareness, and correct their work attitude. Identify food hygiene and safety target responsibility statements with employees.

1. Insist on checking the food hygiene in the canteen every day, and correct or deal with any problems if they are found. Canteen staff meetings are held every week to summarize experiences, learn from each other's strengths, emphasize safety issues at all times, and effectively ensure the food safety of teachers and students.

2. Develop weekly work plans, check attendance every month, and reasonably arrange personnel according to the number of teachers and students dining. Improve students' awareness of saving. Organize relevant personnel to study weekly nutritional recipes.

3. Do your best to do a good job in dining, and reasonably match nutritious meals so that each student can fully devote themselves to learning.

4. Pay attention to the implementation of civility and politeness

We advocate civilized dining and polite service, and require class teachers to educate students who eat in school on civilized dining, and students should eat in a civilized manner every day. There are life teachers and cafeteria staff who patrol the restaurant, reserve tables, and help solve students' specific dining problems.

Strictly control the right amount of food.

Regarding the "three noes" food. The inspection found that some suppliers' raw materials had expired and did not have inspection certificates; some non-staple food products had no factory name, factory address, production date, or shelf life, and were not allowed to enter the canteen.

5. Cultivate employees’ sense of ownership and improve the overall quality of the canteen

1. Improve the awareness of ownership and strengthen employees’ awareness of the importance of democratic management, let employees participate in democratic management, and give full play to the role of employees Wisdom and creativity, when making major decisions, listen extensively to employees' opinions, let employees speak out, brainstorm, and help managers make decisions. Once the decision is finalized, managers must organize employees to implement the plan, so that employees can The attitude of the owner brings out the energy, wisdom and creativity, which greatly enhances the vitality and vitality of the canteen.

2. We must be good at stimulating employees' awareness of participation, care about each employee's pain and itch, carry out some meaningful entertainment activities and public welfare activities, care about their happiness, anger, sorrow, happiness and warmth in life, respect them personally, and even The title can be more sincere so that employees can feel that they are a part of the school and feel at home in the school. At the same time, create opportunities for them to reflect their self-worth, so that employees can feel the warmth of a big family and the fun of being the master. Only by creating a strong sense of belonging can the school's cohesion be increased.

2023 Canteen Work Plan Part 6

1. Guiding Ideology:

Strengthen the management of our school canteen, reduce the burden on students and parents, and eliminate potential safety hazards in the school canteen. This plan is specially formulated to ensure the physical and mental health of teachers and students and to prevent disciplinary violations that misappropriate student meal funds.

2. Work objectives:

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

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

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

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

3. Main measures

1. Strengthen the school canteen responsibility system, put canteen safety and health management first, and improve canteen management and safety and health work systems. Canteen staff must grasp the quality control, strictly prohibit the purchase and use of rotten, spoiled, harmful and toxic food, strictly implement the certificate request system, and ensure that no purchase is made without a certificate. Strict operating procedures are required to prevent food poisoning incidents. Pay attention to the management of electricity, fire and fire-fighting equipment to ensure that no safety accidents occur in the canteen.

2. Strengthen canteen employment management and standardize employment behavior. Strengthen business training and political learning for canteen employees to improve business standards and service quality.

3. Strengthen the procurement management of canteen items. Implement the superior's unified procurement system for bulk items, sign good contracts, invite bids for designated procurement, select procurement points for other small items, and inspect and record product price, quality and other contents one by one. Implement a food sample retention system, keep sample retention records, and ensure food quality. Strictly close disciplinary loopholes.

4. Strengthen canteen charge management. Strictly implement the charging system, standardize charging behavior, collect student meal fees reasonably, and issue invoices in a timely manner.

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

6. Strengthen the accounting management of the canteen. Eliminate non-canteen expenses. Calculate on a daily basis, balance on a weekly basis, and settle on a monthly basis to ensure that students' food expenses are earmarked and the food budget is balanced.

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

2023 Canteen Work Plan Part 7

First, advance service:

Service is the bounden duty of logistics work, and advance service is our inevitable responsibility for our job. Require. As long as this condition is met, we can avoid omissions in our work and advance our work to a higher level.

1. Improve the overall hygiene of the canteen and create a good dining environment for the majority of diners.

2. Build a good relationship between teachers and students, understand their tastes, and provide them with delicious meals.

3. When problems are discovered, they must be solved promptly without hesitation or extravagance.

4. Clean the restaurant according to hygiene standards and always maintain good personal hygiene.

5. The equipment used for dispensing pipes should be checked frequently, the tables should be arranged neatly, the tablecloths should be clean and not damaged, and the tableware should be free of stains.

6. Make meal preparations according to task requirements.

7. Be proactive, enthusiastic, civilized and courteous, and provide high-quality service to diners.

8. All canteen staff must improve their service attitude and treat teachers, students and staff as enthusiastically as they treat guests. They are not allowed to work with emotions, swear or speak ill of others. If they are found to be submissive, stop immediately. Post.

Second, practice frugality:

Frugality is a traditional virtue of the Chinese nation, and practicing frugality is a work concept that all staff must possess. Saving is one of the key points of the canteen's work. For example, oil, water, electricity, steam, detergents, disinfectants, cleaning balls, etc. are all collected regularly and quantitatively, and are kept by dedicated personnel. We also make rational use of scraps and leftovers that can be eaten again, fully heat them and sell them at reduced prices, resolutely eliminating unnecessary waste and improving cost-effectiveness.

1. Plan carefully, eliminate waste, reduce food costs, and improve the utilization rate of raw materials.

2. Save water and electricity, take good care of the tools you use, and keep them properly after use.

3. The outflow of raw materials is strictly prohibited, and no personal feelings or favors are given when selling meals.

Third, standardized management:

For canteens, standardized management is a good way to control the occurrence of food poisoning accidents, costs will not cause unnecessary waste, and the work direction is clear. , personnel work emotional stability and other important significance.

1. The canteen supervisor must fully understand the division of labor of each position, prioritize and focus on the key points.

2. Nine prohibitions for restaurant staff

(1) Restaurant staff are strictly prohibited from taking food out of the restaurant or giving it to others.

(2) Restaurant staff are strictly prohibited from handling food at will. Food that is valuable must be kept properly for other uses. If a small amount of leftovers have no usability value, they must be reported to the supervisor for approval before they can be disposed of.

(3) You must arrive at your post 5 minutes early every day, and it is strictly prohibited to leave work midway or leave early.

(4) You must dress neatly while on duty, and it is strictly forbidden to make loud noises over food.

(5) All purchased food raw materials must be stored in categories, and cross-contamination is strictly prohibited.

(6) The food production process must strictly comply with the "Food Processing and Production Management Regulations".

(7) Resolutely stop processing of questionable food raw materials and expired food, and report to the supervisor for approval before processing.

(8) Equipment must be cleaned and maintained regularly. Borrowing, misappropriation, or taking it for yourself is strictly prohibited.

(9) Staff members are strictly prohibited from entering the operation room again without permission after get off work.

3. Instructions for canteen employees: In order to strengthen canteen management, strengthen safety measures, standardize safety management, and effectively prevent the occurrence of food hygiene and safety accidents, so that employees can be familiar with the essentials of overall canteen management, which will help In order to carry out work correctly, normally, actively and orderly, and in accordance with relevant regulations and the actual situation of our school, we have specially formulated an "Employee Instructions Manual" and hope that everyone will implement it seriously.

2023 Canteen Work Plan 8

In order to do a good job in the school canteen and safeguard the vital interests of students, the Catering Department has carried out "taking students as the focus", "building a food image, "Create first-class service" activity has achieved good results. Specific methods include:

1. Develop and improve various management systems

Such as various personnel position responsibility systems, service personnel behavioral norms, service commitments and other systems, respectively, for the restaurant's Food hygiene, environmental hygiene, cooks' personal hygiene, raw material procurement, acceptance, storage, processing, sales, and tableware disinfection put forward clear requirements to ensure clear responsibilities, complete management systems, interlocking, layer-by-layer checks, and reasonable processes. Operating specifications.

2. Strengthen education and training and improve the quality of employees.

Send managers to visit and study in other universities to learn from the advanced management experience of brother universities. In addition, relevant professionals are selected to participate in professional knowledge training on food procurement certification in the city, fire safety knowledge training, food poisoning prevention professional knowledge training, etc. Professional teachers such as the Epidemic Prevention Station are hired to conduct systematic knowledge training for restaurant employees on food hygiene knowledge, fire safety knowledge, and professional ethics, aiming to improve the overall quality of each employee and better serve the faculty and staff.

3. Strengthen hardware construction to prevent accidents.

The restaurant was renovated and renovated to varying degrees during the winter and summer vacations, and some hardware equipment and appliances were added to achieve a reasonable layout, ventilation and lighting, and good steam and oil fume emissions. A production safety leading group has been established and a "three prevention" plan has been formulated. Emergency lights are installed in safety passages, fire-fighting equipment is kept by dedicated personnel, and fire prevention inspections are carried out by administrators every day. When entering the canteen, there is a warning saying "The canteen is an important place, no idlers are allowed to enter."

There is a warning in the operation room "Pay attention to safety and operate carefully", and the free soup provided in the canteen is supervised by a dedicated person. In addition to procurement and disinfection, the key and difficult tasks of sanitation include physical examination of cooks, separation of raw and cooked food, freedom from the four harmful diseases, cleaning of three meals, cold meat "five specialties", etc. In view of these tasks, we attach great importance to them ideologically and go all out to complete them one by one. Take measures to eliminate various safety hazards in production and ensure operational safety and food hygiene safety.

4. Adhere to high-quality services and continuously expand service concepts.

The Catering Department is people-oriented and creates a comfortable dining environment for teachers and students. In the process of ensuring the supply of three meals a day for students, it continues to expand its business philosophy and service concepts.

1. A "Snack Street" was established, and dozens of famous and high-quality snacks were introduced, increasing the variety of colors and colors, attracting many students to eat.

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

3. Do everything possible to control costs, reduce meal prices, and effectively benefit students. The hall provides free porridge to students every day to ensure that students can truly eat clean, hygienic, high-quality and low-priced meals.

4. The Dietary Office is guaranteed to be on duty 24 hours a day to serve teachers and students. A high-quality service supervision desk and a catering service hotline have been set up to solve problems reported by students at any time.

5. Provide 18 student assistant positions, solving the urgent needs of extremely poor students.

As leaders at all levels of the school attach great importance to the canteen work and work unremittingly, they have laid a good foundation for the hardware construction and software management of our school’s catering work, and enhanced the safety and health awareness and sense of responsibility of all cooking staff. The formation of good and standardized hygiene habits has enabled the overall catering work in our school canteen to achieve great development and certain results, ensuring the stability and development of the school.

At present, in view of the small number of staff and heavy workload in the restaurant, we will overcome the difficulties, create conditions, pay close attention to standardization, standardization, institutionalization, and order management, actively adapt to the requirements of school development, and integrate our The school catering work is pushed to a new starting point and creates new brilliance.