Joke Collection Website - Bulletin headlines - 2022 Canteen Manager Year-end Work Summary (6 general articles)

2022 Canteen Manager Year-end Work Summary (6 general articles)

Canteen Manager Year-end Work Summary 1

Over the past year, I have been able to complete my work seriously in the canteen manager position. After all, the completion of this work is closely related to the leadership and colleagues. Support at work is inseparable, and I can also pay attention to the feelings of teachers and students eating in the school cafeteria and adopt corresponding opinions in a timely manner. For the development of the cafeteria, it requires a lot of energy to complete various tasks well. For this work, I will now summarize my performance as a canteen manager during this year.

It is very important to purchase and store ingredients in a timely manner, open meals within the specified time and allow teachers and students to enjoy the dishes in the canteen. Choosing to work as a canteen administrator must shoulder this responsibility Corresponding responsibilities are required, so I can arrange personnel to purchase ingredients in a timely manner according to the consumption status of the ingredients, ensure the freshness and safety of the ingredients during the procurement process, and control costs. Since each purchase is in large quantities, You can get discounts from suppliers. In addition, you must store the ingredients accordingly according to the nature of the ingredients to avoid spoilage. If the ingredients spoil due to poor storage, it is a huge waste. In order to avoid this The emergence of this situation caused me to devote a lot of energy to my work.

It is very important to clean the canteen area after teachers and students have finished their meals. It is important to clean up the garbage in the canteen area in time to create a clean and tidy environment, especially for important areas such as school canteens. The environmental hygiene must be ensured. In my opinion, the dishes in the canteen are not as good as those in off-campus restaurants, but health and safety must be guaranteed to make students and their parents feel at ease in the canteen. And I want What I do is to establish credibility in this area and make students and teachers believe in the health and safety of the canteen in the subsequent work. Therefore, I will strengthen the supervision of the kitchen in the canteen and check whether any employees have irregular operations at work.

Pay attention to collecting students’ opinions on the canteen and make timely corrections. In order to allow students to eat in the canteen as much as possible, I spent a lot of energy at work. On the one hand, I made discounts on prices and Free packed lunch boxes are provided throughout the cafeteria. In this way, students can choose to eat in the cafeteria or dormitory after lunch. After choosing the venue, it will naturally meet the needs of many students, and the cafeteria will also introduce more dishes. Variety of styles and try to satisfy students. On the other hand, the opening hours of the canteen are extended to ensure that students can eat directly when they are hungry. Especially half an hour before the end of evening self-study, they work overtime to make late-night snacks to meet the needs of students.

Contracting a school cafeteria naturally requires satisfying teachers and students through hard work. I will continue to improve my work and strive to do better next year, shouldering the responsibility of school leadership. The trust between teachers and students naturally requires us to be more strict with our work. Canteen Administrator's Year-End Work Summary 2

Our school strictly implements the "Food Hygiene Law", strengthens food hygiene management, runs the student canteen well, and continuously improves various management rules and regulations in practice. Make our school canteen management scientific, standardized and institutionalized. The following is a summary of the canteen management work in the past year:

1. Leaders pay attention to and recognize the position

1. Establish a leadership group

The school canteen has been in operation since the day it was opened. , the school organized a strong team to scientifically manage the canteen, with the principal as the team leader, the vice-principal in charge as the deputy team leader, and the school union chairman, logistics director, and student parent committee as members of the management leading group, focusing on The canteen's standardized management and food hygiene and safety must be targeted, planned, focused, and measured, and responsibilities must be implemented at all levels.

2. The top priority of canteen work

People regard food as their first priority, food as health first, people-oriented, and health first, so that students can eat nutritiously and eat well. Health and food safety are the top priorities of school canteen management.

Nearly 700 teachers and students in our school eat in the school canteen. The quality of the canteen service is directly related to the quality of life and health of teachers and students, the healthy growth of teenagers, the stability and development of the school, and involves thousands of families. Thousands of households. To this end, our school attaches great importance to food hygiene management in the canteen, firmly establishes the ideas of safety first, hygiene first, health first, and quality first, implements all-round management and strong supervision, and provides first-class services to teachers and students throughout the school. The service satisfies students and reassures parents. We have continued to explore in canteen management and established a scientific and standardized management mechanism, which has won social recognition.

2. Establish a sound management system and strengthen canteen food management

1. Sound rules and regulations

Sound rules and regulations are the basis for the implementation of scientific management. Canteens Management strictly implements the "Food Hygiene Law of the People's Republic of China", "School Hygiene Work Regulations" and other laws and regulations. On this basis, the school has formulated the "xx Middle School Canteen Food Safety Responsibility System" and "xx Canteen Hygiene Inspection System" ", "x Chinese Restaurant Health Inspection System", "x Chinese Food Poisoning Emergency Response System", "x Chinese Food Hygiene and Safety Management System" and "x Chinese Restaurant Administrator Job Responsibilities" and other rules and regulations to establish and improve each position Responsibilities, each position management system further clarifies job responsibilities and food hygiene operating procedures, and makes detailed provisions on environmental hygiene, food hygiene and personal hygiene, so that food hygiene management has rules and regulations to follow.

2. Strengthen process management

Purchase, warehousing, processing, and sales are the main processes of canteen operation, and management must be strengthened. In this process, we pay attention to three levels: The first level is to control the purchase. The main raw materials and auxiliary materials in our canteen are purchased through fixed-point and contract systems. The contract has clear quality requirements and the identity of the supplier. A copy of the certificate, detailed home address, and contact information. The administrator, chef, and warehouse keeper are responsible for inspecting the goods every day. They take a look at (production date, certificate, quality inspection report, packaging status, whether there is deterioration, germination, and whether it is fresh. etc.) and smell (whether there is any peculiar smell, etc.); when returning to school during major holidays such as May Day and National Day, the remaining ingredients before the holiday must be completely replaced; the canteen must register and accept the goods purchased, and prepare the goods for entry Library registration. A three-person signature system and a shopping certificate and ticket requesting system have been established. The second step is to strictly follow the operating procedures for processing. Vegetables must be soaked in water for more than half an hour every day to remove residual pesticides or vegetable insects. Oils are not reused during processing. Unrelated personnel are not allowed to enter or leave the processing and storage areas. Food samples must be retained. The third level is to separate food into meals. Strictly follow the food hygiene and safety requirements to achieve three preventions: First, prevent food from becoming sour, rotten, spoiled and contaminated food. Once discovered, it will be dealt with immediately and strictly. Secondly, to prevent poisoning by others, in food hygiene management, canteen managers effectively supervise all links and strictly prohibit non-operators from entering the canteen, thus preventing poisoning incidents from happening in both time and space. To prevent the spread of diseases, we insist on dedicated personnel to handle the tableware for each meal, use physical disinfection, and do a good job in cleaning the tableware to prevent cross-contamination. Regularly carry out the work of killing flies, mosquitoes, cockroaches and rats to cut off the source of infection and ensure the health of teachers and students.

3. Establish a supervision mechanism

In order to increase the supervision of food hygiene in the canteen, a management organization and a canteen management leading group were established to be responsible for the daily management, inspection and supervision of the canteen. , try, keep samples, fill out forms and canteen files. The school canteen management leading group conducts spot checks on the canteen's work from time to time, and also conducts public opinion evaluations among teachers and students to resolve problems found in a timely manner. Management departments, teachers, and students have been formed to supervise all aspects of school canteen management and play a positive role.

3. Improve the quality of employees and establish service awareness

1. Strict employment system

Canteen employees sign an employment contract with the school, clarifying the obligations of both parties Rights and obligations, as well as wages and benefits, etc. When selecting employees, the school pays attention to ideological and political qualities, business and technical abilities, and career responsibility to form a team of canteen catering employees with cohesion and creativity.

2. Strengthen training and improve the quality of employees

Employees must undergo pre-job training before taking up the job, learn relevant laws, regulations and school canteen rules and regulations, and improve their professional skills. To improve the legal awareness and food hygiene and safety awareness of employees, we insist on holding canteen management staff meetings every week, and canteen employees study independently for more than three hours every month, and conduct periodic assessments. Those who fail to pass the test are not allowed to work. Personal health examinations are conducted for new employees. Those who have not undergone physical examinations will not be allowed to work. Those who are not physically qualified will not be allowed to work. Those who do not wear work clothes will not be allowed to work. Personal files will be established. Through pre-job training and enhanced learning, we will improve our professional performance. The quality of personnel has deepened service awareness, improved service level and quality, met the needs of teachers and students, and provided a strong logistical guarantee for the development of the school.

3. Raise awareness and carefully build a high-quality service brand

Based on the characteristics of students who are active and have relatively poor self-discipline, self-management, and self-reliance, the school has launched a student Seats are fixed during meals, and the cafeteria administrator is responsible for the management mode to ensure that students eat hot meals, prevent students from being burned, understand students' dining situations, correct partial eclipses, and promptly detect whether students have physical discomfort, etc.

Middle school life is an important stage for children’s healthy growth. Students’ meals are diversified and of high quality, ensuring the nutrients they need for their growth. Prepare a week's worth of recipes. The recipes require that the combinations meet nutritional requirements. Pay attention to the diversity of the dishes so that the recipes are not repeated throughout the week. In order to ensure quality, we also accept supervision from parents at any time. Parents can come to the school on any day when their children are in school to check whether we have arranged the dishes according to the recipes, and they can also eat with their children in the cafeteria.

Under the correct guidance of leaders at all levels, our school canteen construction and management work has achieved certain results. In the future work, we will further improve the health and safety management of the school canteen and do a good job in it for a long time. Efforts should be made to improve the quality and service level of the canteen, to ensure the health of teachers and students, to ensure the school's teaching work, to satisfy students and to reassure parents. Canteen Manager Year-end Work Summary 3

Another semester has passed. As the top priority in logistics work, the canteen is naturally indispensable. As a canteen, it is naturally inseparable from food. Food is an indispensable part of everyone's life. If we do not eat, it is impossible to survive, so as a unit canteen, this is also very important. As a canteen manager, we should pay more attention to the diet of our employees and ensure the physical and mental health of every teacher and student. Here is a summary of the canteen work during this period:

1. Hold a certificate to work, Eliminating safety hazards

Our school is a large school with nearly 5,000 people. As a large collective canteen, strictly implementing food hygiene and safety is a major matter related to the health of every teacher and student. First of all, every canteen staff must undergo a pre-job physical examination every year, and those who fail the physical examination will not be allowed to work. Secondly, we conduct ideological education for staff from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff at work. We must do a good job in food hygiene and "one wash, two rinses, and three disinfections" of tableware in our school canteen. The workbench should be cleaned as needed, and the kitchen should be cleaned once a week. If you find any deficiencies in your work, point them out immediately and order corrections in a timely manner. All staff can do their jobs conscientiously, clarify their responsibilities, perform their duties, obey assignments, and be on call, ensuring the normal operation of the canteen.

2. Strengthen software management

At the beginning of the semester, the canteen managers and employees studied the "Food Hygiene Law of the People's Republic of China" together to improve the ideological level of each staff member. know. This semester, ten rules and regulations (certificate request system, etc.) have been formulated and posted on the wall. In particular, the food poisoning reporting flow chart (on the wall) and food poisoning prevention and control plan have been improved to ensure the safety and standardization of the school cafeteria from an institutional perspective. Regularly conduct training on laws, regulations and work standards for canteen staff, so as to run the school's collective canteen well based on laws and regulations. On this basis, we also set up food hygiene supervisors, warehouse keepers and full-time buyers, and strictly control various main ingredients, thus fundamentally eliminating food safety hazards.

The school attaches great importance to the internal management of the canteen and works hard on scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, so that it is always standardized and everything is standardized. In the food hygiene work, we focus on the "three preventions" (prevention of poisoning, prevention of poisoning, and prevention of viruses). In the procurement work, we strictly control the "five checks", namely: strict purchase channel control, inspection and acceptance of items entering the warehouse, and operation Standard procedures, food hygiene and safety, and food storage and storage. During the acceptance inspection, we will resolutely boycott and return unqualified food, and we will not accept items with substandard quality. At the same time, all staff should be involved, all staff should be supervised, responsibilities should be assigned to each person, inspections should be in place, and detailed records should be kept. Ensure the quality of purchased goods and block all unsafe factors outside the campus.

Strengthen training, strengthen inspections, and cultivate good hygiene awareness and habits among cooking staff. At the same time, efforts should be made to improve the technology and skills of cooking personnel. Carefully prepare all accounts and related materials to ensure that the materials are complete and the content is informative and reliable; check them item by item against the "Food Hygiene Law" and "Group Dining Regulations", correct omissions, and strive to do detailed and practical work and foolproof.

3. Standardize operations and implement them in place

This semester, the school has formulated and improved various management systems, such as various personnel position responsibility systems, service personnel behavioral standards, etc., and implemented regulations in the canteen respectively. Put forward clear requirements for food hygiene, environmental hygiene, personal hygiene of cooks, raw material procurement, acceptance, storage, processing, sales, and tableware disinfection, so as to ensure clear responsibilities, complete management systems, interlocking, layer-by-layer checks, and reasonable processes , operating specifications. Adhere to the separation of raw and cooked food, and strictly disinfect and clean tableware. Strictly control the procurement, acceptance, warehousing, outgoing and storage of raw materials; resolutely reject raw materials that do not meet the requirements. There is strict institutionalized management of health, with clear division of labor and clear responsibilities. In the daily management of employees, we add emotion to the system, use our own actions to manage, and use guidance to manage. With constant guidance, employees can transform from assigned work to self-work.

IV. Increase investment in hardware

In the management of the canteen, we deeply feel that the current hardware facilities and equipment conditions of the canteen are no longer suitable for development requirements. Therefore, This summer, the school invested nearly 600,000 yuan to renovate and renovate the restaurant, renovating and renovating the new teachers' restaurant, improving the dining environment for teachers and students.

5. Implement a designated procurement system to eliminate potential safety hazards.

At the same time, we should strengthen the ideological education of canteen staff, strengthen the study of political theory, establish the idea of ??serving education and serving teachers and students, truly care about the lives of canteen staff, solve their difficulties, and make them work in the canteen wholeheartedly without selfish distractions. Canteen staff and relevant management personnel undergo a health examination every school year, a monthly safety meeting and daily health inspections. They receive necessary knowledge training for temporary inspections at any time and maintain good personal hygiene. They wear uniform work clothes and work caps. Because leaders at all levels of the school attach great importance to and work unremittingly on canteen work, they have laid a good foundation for the hardware construction and software management of our school's catering work, enhanced the safety and health awareness and sense of responsibility of all personnel, and formed good and standardized health habits. The overall catering work in our school canteen has achieved considerable development and certain results, ensuring the stability and development of the school. There have never been any safety incidents in the canteen, and the work in the canteen has been well received by superior leaders and the health department. In order to improve the quality of students' food and satisfy students and reassure parents, the school strictly controls the canteen's zero profit and does not usurp a penny from students.

6. Problems

As people’s living standards improve, a very small number of our students have developed the bad habit of being spoiled, which is mainly reflected in:

　1. Picky eaters and partial eclipses lead to the phenomenon of dumping rice and dishes;

　2. Individual students have poor ability to live independently and are unwilling to queue up for meals and often eat instant noodles and bread.

On the other hand, due to the lack of research on student psychology, individual canteen staff often cannot think about what students think and cannot treat every student correctly and kindly, which brings certain difficulties to canteen management. However, any job has its advantages and problems, but as long as we look at it in two, the difficulties will become easier to deal with. Therefore, I firmly believe that under the care and supervision of the school leaders and with the joint efforts of all the canteen staff, our school canteen will become more prosperous and prosperous. Canteen Manager Year-end Work Summary 4

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

Work results in 20xx:

(1) After handing over the canteen of the head office, the current school canteen was reorganized, overcoming the unclear division of labor and personal work of transferred employees when they first took over the new job. Chaos, employee dining satisfaction problem decreases.

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

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

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

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

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

(7) Successfully completed the company’s reception tasks, including: Property Branch Staff Representative Conference; Jian’an XX Branch Staff Representative Conference; Singing Competition to Praise the Party’s Grace; Harmony Cup Cooking Competition; Large and Small Employee training courses in recent () sessions.

(8) Mobilize the work enthusiasm of all canteen employees, complete the reception tasks during the heavy-duty dining training class and there are no holidays, and win the recognition of the training class staff.

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

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

Of course, there are many areas where I have insufficient personal management, such as:

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

Employees worked without holidays for a long time and were not very enthusiastic during the company's training class. At that time, they did not adjust the time difference of employees' work in time.

One year of work is about to come to an end in a tense and busy atmosphere. My personal shortcomings in management need to be improved as soon as possible under the guidance of the leadership. I will also actively learn relevant catering industry management knowledge, so that every employee in the canteen can use their personal skills, and let the canteen employees realize the importance of loving their jobs, improving service standards faster and better, and increasing the recognition of dishes. Canteen Manager’s Year-End Work Summary 5

“Food is the most important thing for the people.” For students who leave home, “eating” is more important than “living”. The school is a special unit, and students It is also a special consumer group. School cafeteria management, students' hygiene and food safety issues are related to students' health, to the reputation of the school, to the improvement of teaching quality, to the development of the school, and to the stability of society. . Therefore, the management of the canteen is more concerned about students, parents, and society. Our school also attaches great importance to it from the principal to all administrative leaders, supports it in work, and guarantees high standards in funding. Passed the "A" grade canteen management acceptance in xx City. All our staff working in the canteen feel the great responsibility, recognize the importance of the work, have a sense of responsibility, professionalism, and work initiative. Let's make a brief report on the following points:

1. Establish a canteen management network organization

Our General Affairs Office is fully responsible for the school canteen. A deputy director is responsible for daily work, and the Food Management Committee implements the quality evaluation of the canteen. and financial supervision. The Food Management Committee is attended by some representatives of the labor union, the Teachers' Congress and outstanding student representatives, and directly evaluates the quality of meals to the principal's office or the General Affairs Office. The school cafeteria is divided into a cafeteria (first floor) and a second cafeteria (second floor). The two teams are each headed by two leaders hired by the school. They divide the work among the people, clarify the responsibilities, sign safety responsibility certificates at each level, and supervise and assess each other.

2. Improve the system and put measures in place

Our General Affairs Office holds a special meeting for the canteen staff every month, and hires comrades from the town health and epidemic prevention station to be our voluntary supervisors to attend the meeting to focus on studying and discussing the implementation of various rules and regulations and safety education work, etc. Since 20xx, the "School Logistics Management System", "Canteen Hygiene and Safety Convention", "Canteen Staff Responsibilities", "xx Senior High School Canteen Hygiene Basic Requirements", "Zhangzhu Senior High School Canteen Safety Responsibility Statement" ", "Logistics Personnel Assessment System", "Tableware Cleaning and Disinfection System", "Food Poisoning Emergency Response and Epidemic Reporting System", "Canteen Food Storage and Warehouse System", "Canteen Staff Health and Personal Hygiene System", and carefully study " "Food Hygiene Law of the People's Republic of China", "Food Hygiene Regulations of Jiangsu Province" and other contents, ensure that the system is sound, measures are in place, management is strict, and whoever has problems is responsible. In order to prevent various management systems from becoming mere formalities, we must The system is implemented.

On the one hand, the canteen organizes all employees to learn various management systems and conducts skill-strengthening training for all employees. This year we conducted two simulated fire-fighting drills, and also implemented personal skills training based on the requirements of different positions in the department. Multiple drills, on the other hand, have increased the on-site supervision and on-site education of specific operators during the implementation of the management system, so as to reverse the bad habits of operators that commonly exist in the entire catering industry, and adopt a series of actions Effective measures have gradually pushed the management system measures into implementation.

3. Canteen Management Form

The current management form of the school canteen is a system of independent operation and hiring of team leaders. The canteen chef prepares the menu, which is reviewed by the General Affairs Office and then designated by the designated Delivery by the unit will be inspected and reviewed by a dedicated person appointed by the General Affairs Office, and then approved by the Director of General Affairs. The entire process will be supervised by the school doctor, and will be combined with random inspections by the Food Management Committee. The school currently has about 1,200 people dining. The canteen is required to continuously adjust and improve the food structure. There are no less than 12 varieties for breakfast and no less than 23 varieties for lunch and dinner for students to choose from, and a method of cooking multiple dishes to suit the students' tastes is adopted. All vegetable prices are set by the General Affairs Office, Food Management Committee, etc. Currently, the price is RMB 2 for full meals, RMB 1 and RMB for small meals, RMB 0 and RMB 5 for seasonal vegetables - RMB 1 and RMB 0, and soup is free. According to the school cafeteria's business philosophy, it does not make any money from students. Currently, the profit is controlled within 2 or 5, and basically all funds are used for student meals.

4. Implement a fixed-point procurement system to eliminate potential safety hazards.

The safety work in the canteen mainly involves the purchase, processing and storage of food, the cleaning and disinfection of tableware, and the canteen staff themselves. The school has further improved its understanding of the centralized procurement of raw materials in the canteen, institutional measures, and standardized procedures. Salad oil, seasonings, and rice are purchased from the cooking oil company. Meat is usually purchased from the company with complete qualifications under the principle of quality first and price second. provided by the unit. We also adhere to the certificate request system and obtain food hygiene inspection certificates, laboratory tests, business licenses and related certificates, which will be inspected and accepted by the General Affairs Office, and we must ensure that the purchase acceptance is strictly controlled. This semester, vegetables are mainly provided by the town vegetable base, and meat is provided by Yixing Ruide Company, thus preventing non-permitted food from entering the campus. The processing and storage of food and the cleaning and disinfection of tableware are implemented in different positions, the work is divided into people, the responsibilities are clearly defined, and the records are recorded in a timely manner. The General Affairs Office conducts inspections from time to time. At the same time, strengthen the ideological education of canteen staff, strengthen the study of political theory, establish the idea of ??serving education and serving teachers and students, truly care about the lives of canteen staff, solve their difficulties, and make them work wholeheartedly in the canteen without selfish distractions. Canteen staff and relevant management personnel undergo a health examination every semester, a monthly safety meeting and daily health inspections. They receive necessary knowledge training for temporary inspections at any time and maintain good personal hygiene. They wear uniform work clothes and work caps.

5. Existing problems

In the process of self-examination and self-correction, there are still some problems: the quality of food procurement must be further strengthened, more feasible rules and regulations should be established, and more quickly Encourage some parents of students to join the food management committee, so as to do a good job in publicity and education for parents and society, and usually strengthen the supervision and inspection of the General Affairs Office. The school cafeteria is a top priority in our work. How to make teachers and students eat satisfactorily, eat healthily, and eat safely is a question that our school will always have to think about in the future. Canteen Manager Year-end Work Summary 6

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

First, strictly control the hygiene of the canteen, because this is a major matter related to the health of every teacher and student. First of all, every canteen staff is required to undergo a pre-job physical examination every year. Secondly, ideological education is provided to staff from time to time to implement various requirements stipulated in the Food Hygiene Law.

Through learning, improve the service quality and awareness of staff at work. We must do a good job in the food hygiene work in our school canteen and the "one wash, two rinses, and three disinfections" of tableware. The workbench should be cleaned as needed, and the chopping boards should be separated for meat, vegetables, raw and cooked. The kitchen should be cleaned every day. There will be a big cleaning every time. If you find any deficiencies in your work, point them out immediately and order corrections in a timely manner. All staff can do their jobs conscientiously, clarify their responsibilities, perform their duties, obey assignments, and be on call, ensuring the normal operation of the canteen.

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

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

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

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

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