Work plan for canteen management

Time flies too fast, and people are caught off guard, and a new starting point is ushered in. Let's learn to write a work plan together. How to write the beginning of the work plan? Presumably this makes everyone very upset. The following is my carefully organized canteen management work plan (6 general articles) for your reference, hoping to help friends in need. Work plan for canteen management 1

Resolutely strengthen food safety management, and make sure to run a canteen that teachers and students are satisfied with. Strengthening school food safety management is an important guarantee for serving education and teaching, and an important measure to build a safe and harmonious campus and run a school that people are satisfied with. In the past two years, in the process of food safety management in canteens, our school has always kept a clear mind and kept the alarm bell ringing. In terms of methods, the past emergency management has been changed into the current preventive management, with the principal in charge and the general affairs director in charge, and the food safety officer supervising. In terms of measures, the system constraint and humanistic management have been closely combined, and a new way of food safety management in schools has been explored.

First, strengthen leadership and form a sense of safety * * *

In order to effectively ensure food safety, the school set up a work leading group with the principal as the team leader, the general affairs director and the food supervisor as the deputy team leader, and xx as the school canteen manager, established a school food safety management network, formulated an implementation plan, set up a suggestion box and posted publicity slogans. No matter the general meeting or the small meeting, the leaders must talk about food safety. Regularly and irregularly inspect the canteen work, carry out food safety and hygiene knowledge into the classroom, enter the canteen, organize lectures on food safety and hygiene knowledge, hold training courses on food safety and hygiene knowledge for canteen staff, sign letters of responsibility at different levels, and take the school food safety and hygiene work as the top priority of school management, so that everyone can be realistic, be realistic in everything and be meticulous everywhere, and the whole school has formed the * * knowledge of "food safety and hygiene, responsibility is more important than Mount Tai".

2. Establish a management system to tamp down the cornerstone of safety and health management.

"Fiona Fang can't be established without rules", only with rules can there be rules to follow. In the management of people, first, the post responsibilities are formulated, and the division of labor is clear, and each person performs his or her own duties. In this way, the professional ethics of employees who love their posts, stick to their posts, be willing to serve and be willing to contribute are enhanced; Second, a series of systems have been formulated, such as Personal Hygiene Management System for Employees, Ten Prohibitions for Canteen Staff, Management System for Employees Being Ill and Transferring from Canteen, and Post Hygiene System for Chefs. dressing the, a cook, demands that he take a bath frequently, wash his hair frequently, cut his nails frequently, wash his work clothes frequently, do not smoke, talk to food, and keep idle people out. At the same time, through holding seminars, mentoring, technical competitions, commendation meetings, organizing visits and learning activities, we can exchange ideas, talk about experiences, sum up experiences, find out gaps, formulate measures and create a harmonious management atmosphere. In the management of materials, the school has strict management regulations, and has formulated the System of Requiring Certificates for Purchasing Food Raw Materials, the System of Purchasing Agricultural and Sideline Products, and the System of Warehouse Management, etc., bulk materials are purchased by tender, and all raw materials required to be purchased have formal purchase channels, and chickens, ducks, fish and meat purchased require quality quarantine reports; Ask for the quality inspection report of the purchased rice, flour, oil, bean products, drinks and condiments; Raw materials must be stored 2 cm away from the ground, clearly classified, and checked at any time to prevent deterioration; The school canteen is equipped with complete facilities to prevent rats, mosquitoes and dust, and is equipped with certain medical equipment such as rodents and mosquitoes, which are disinfected and killed regularly to ensure the safety and hygiene of the canteen.

Third, establish a standardized operation mechanism to ensure food safety and hygiene

The school takes "standardization, safety, hygiene, comfort and satisfaction" as its working policy, takes "creating a home environment, creating home warmth, cultivating home feelings and providing home services" as its working goal for teachers and students, and takes "satisfaction of teachers and students is our greatest pursuit" as its service concept, and strictly operates norms to ensure that. The standardized operation mechanism of the canteen is embodied in the following aspects: First, the canteen staff have passed the "three customs" of health, sanitation and training; The second is to achieve "three unifications", unified clothing, unified health examination and unified listing service; Fourth, the procurement of raw materials should be "three trials" to review the hygiene license and quality inspection report of the business unit, the hygiene quality of raw materials and the price and quantity of raw materials; Fifth, the canteen is clean and hygienic, and the "three inspections" are carried out in the morning, middle and evening; Sixth, the storage of materials should be "three separate raw and cooked separately, rice flour and oil separated, and seasoning separated from fresh vegetables;" Seventh, the warehouse should be "three-proof" against moisture, rats and dust; Eighth, food processing can achieve "three guarantees" of heat preservation, cooking and taste preservation; Nine, the dishes should be "three stresses", paying attention to nutrition, taste and pattern; Ten, the canteen work should achieve "three guarantees" to ensure that students have food and boiled water to drink; Eleventh, the canteen work accepts the "three supervisions", the supervision of the society, teachers and students on the safety and hygiene of the canteen, the supervision of the society, teachers and students on the quantity of food in the canteen, and the supervision of the society, teachers and students on the quality of food in the canteen; Twelve is to achieve "three satisfactions" in canteen work, which will satisfy leaders, teachers and students, and society.

it's a matter of national affairs and family affairs, and food safety and hygiene is a major event. In the future work, we will firmly establish the concept of "safety first, hygiene first, health first, service first" under the guidance of Scientific Outlook on Development, continuously deepen the understanding of campus food safety and hygiene management, strengthen measures, refine management, harden responsibilities, pay close attention to implementation, and make due contributions to the creation of a safe and harmonious campus. Work plan for canteen management 2

In order to ensure that teachers and students in our school can dine in the canteen at ease and provide a better dining environment for teachers and students. Consolidate the work efficiency of the canteen and carry out all the work in an orderly manner. Improve the influence of the school canteen in an all-round way, greatly stimulate the development consciousness of the canteen staff in our school, and once urged the staff to "do their job well and serve teachers and students in an all-round way". This work plan is specially formulated.

(1) Working ideas

1. Enhance the awareness of diligence and thrift. Unsafe operation and waste are extremely irresponsible; Diligence and thrift are the fine traditional virtues of the Chinese nation, and guide employees to consciously develop this good behavior habit.

2. Strengthen employees' sense of collective honor and develop team spirit, so that everyone has the feeling of "honor our school". Conduct regular professional ethics and vocational skills training for employees every half month. Through training and assessment, some unqualified employees are trained and assessed, so that they can give full play to their talents and skills in their respective posts, and the canteen team can be continuously optimized, thus improving the overall quality of the canteen team.

(II) Staff training

This school year, it is planned to train canteen staff on hygiene and service knowledge. Due to the different levels of cultural knowledge and operational skills of canteen staff, the contents of canteen training are also different.

1. Teach them various skills mainly through oral language.

2. discuss a problem, put forward your own opinions and suggestions, and summarize.

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

4. Summarize the whole operation process, find out the problems and propose improvement methods.

hold a working meeting in the canteen to organize employees to study China's Food Hygiene Law; And the Regulations on Hygienic Work in School Dining Rooms, and various rules and regulations on hygiene and safety in dining rooms. Improve their legal awareness and service awareness, and correct their work attitude. Identify the responsibility book of food hygiene and safety objectives with employees.

1. Insist on checking the food hygiene in the canteen every day, and correct or deal with any problems found. Hold a meeting of canteen staff once a week to sum up experience, learn from each other's strong points, always emphasize safety issues, and effectively ensure the food safety of teachers and students.

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

3. Make every effort to do a good job in dining and reasonably match nutritious meals, so that each student can experience more abundant participation in learning.

(3) Pay attention to the implementation of civility and politeness:

We advocate civilized dining and polite service, and ask the class teacher to do a good job in educating students about civilized dining at school. Moreover, every day when students eat, life teachers and canteen staff should visit the restaurant and make table reservations to help solve specific problems in students' dining.

(4) Strictly control the right amount:

For the "three noes" food. Inspection found that some suppliers' raw materials have expired and there is no inspection certificate; There are also non-staple foods that have no factory name and address, no factory date and no shelf life, and are not allowed to enter the canteen.

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

1. Improve the owner's consciousness and strengthen the understanding of the importance of employee's democratic management, let employees participate in democratic management, give full play to their wisdom and creativity, and listen to their opinions extensively when making major decisions, so that employees can open their minds, brainstorm and help managers make decisions. Once the decision is finalized, managers should organize employees to implement the plan, so that employees can play their enthusiasm, wisdom and creativity as masters, greatly enhancing the vitality and vitality of the canteen.

2. We should be good at stimulating employees' awareness of participation, caring about each employee's pain, developing some meaningful recreational activities and public welfare activities, caring about their joys and sorrows in life, respecting them in personality, and even calling them eager to make employees feel that they are part of the school, and that they can find their home from school. At the same time, we should create opportunities for them to reflect their self-worth, so that employees can feel the warmth of a big family and the pleasure of being a master, thus generating a strong sense. Work plan for canteen management 3

This plan is formulated to strengthen the management of canteen in our school, reduce the burden on students' parents, eliminate potential safety hazards in the school canteen, ensure the physical and mental health of teachers and students and serve education and teaching.

1. Work objectives

1. Standardize the accounting management of school canteens, and ensure that the bookkeeping is legal, the bills are authentic, the procedures are complete, and the accounting table is standardized.

2. standardize the management of school canteens to ensure that all the funds for students' nutritious meals and boarding are used to improve their lives.

3. Strengthen the sanitary management of school canteens, improve the sanitary facilities and management system of canteens, and prevent food poisoning accidents.

4. Strengthen the ideological style, good management attitude, good work quality, observe discipline and obey the arrangement to serve the school teaching and the life of teachers and students.

Second, the main measures

1. Strengthen the responsibility system of school canteens, put the safety and health management of canteens in the first place, and improve the canteen management and safety and health work system. Canteen staff must grasp the quality control, prohibit the purchase and use of rotten, harmful and toxic food, strictly implement the system of claiming tickets and certificates, and do not buy without a license. Strict operating procedures, put an end to food poisoning incidents. Pay attention to the management of electricity, fire and fire-fighting equipment to ensure that there is no safety accident in the canteen.

2. Strengthen the procurement management of canteen items. Strictly implement the "Regulations on the Management of Requiring Certificates and Tickets for Food Procurement", and sign an "order contract" with suppliers to ensure food safety. For other small village items, we should select some points to purchase, and check and record the price and quality of the items one by one.

implement the food sample retention system, make a good sample retention record, and ensure the quality of food. Strictly block the loopholes in violation of discipline.

3. Strengthen the sanitary management of the canteen. Clean the canteen three times a day according to the "duty table" to ensure that the canteen is clean and tidy.

4. Strengthen the management of canteen funds procedures. The purchase of a large number of food and articles is operated by the purchasing group, which is composed of the canteen supervisor and the value week teacher, and the signing procedures and accounts are transparent and open.

5. Strengthen the accounting management of the canteen. Put an end to non-canteen expenses. Daily accounting, weekly balance, monthly settlement, to ensure that students' nutritious meals and boarding expenses are basically the same as food expenses.

6, strengthen the management of canteen staff, standardize work behavior. Strengthen the business training and political study of canteen staff, and improve the level and service quality.

7. Strengthen the management of the canteen to ensure that every meal is safe and hygienic, which conforms to the living habits and tastes of most students and achieves the purpose of "nutrition improvement plan".

In short, "food safety" is more important than Mount Tai. We should always put "food safety" in the first place and make good use of every penny of nutritious meals and boarding. Canteen management work plan 4

1. Strictly control.

first, strictly control the management quality. The canteen manager participates in the whole process of purchasing and warehousing of the canteen. The second is to strictly control food raw materials. Strictly control the purchase quantity according to the factors such as food inventory, raw material characteristics and market supply to ensure fresh and delicious dishes. The third is to strictly control the quality of health. Strictly clean up the canteen, do a good job in disinfection and epidemic prevention, ensure food hygiene and safety, and put an end to all kinds of infectious diseases.

2. Improve the variety and quality of dishes, and strive to improve the taste of meals to make them more delicious.

It is suggested that lunch and dinner should be based on the standard of three dishes and one soup. The canteen can provide six dishes for everyone to choose, which can better meet the taste standards of most people. At the same time, breakfast can provide porridge, fried rice, noodles, dumplings, steamed stuffed buns, fried dumplings, tea eggs and pickles, and the prices of various varieties of breakfast will not be higher than the same level in the market. (I can definitely guarantee that everyone can eat well three meals a day)

3. Implement the team responsibility system.

the chef is responsible for the taste of the food, and the staff representatives in the department evaluate the quality of the food in the canteen every half month (if the evaluation is not good, change the food, if the chef is not good, change the summer);

4. Strengthen internal management, so as to meet once a day and once a week.

summarize the work and assign tasks at the meeting, while emphasizing safety and environmental sanitation. Set up waiter service appraisal. Once a month, it will be evaluated by the staff representatives, and the waiter with the highest service evaluation will be given appropriate rewards. The service quality of all staff in the canteen will be included in the year-end assessment. All the staff in the canteen will be assessed once a year, and the relevant departments of the management office will form an assessment team together with the staff representatives to evaluate the employees. According to the assessment results, timely adjust and replace relevant personnel. (All the staff in the canteen serve everyone, so if we are not satisfied with it, we should adjust it in time.) Work plan for canteen management 5

In order to conscientiously implement the Food Hygiene Law of the People's Republic of China and further strengthen the hygiene management of school canteens, according to the Food Hygiene Law and the Regulations on School Hygiene Work, combined with the actual situation of our canteen, all teachers and students have a clean and comfortable working environment to ensure the dining task. The canteen work plan is formulated as follows:

First, we should continue to further strengthen the canteen work.