Quarterly work summary of the canteen

Introduction: Work summary, year-end summary, half-year summary and quarterly summary are the most common and versatile. The following is the information I compiled on the quarterly work summary of the canteen. Welcome to read and refer to it. Quarterly work summary of the canteen 1

In the blink of an eye, the new year is coming again, and our canteen has been in operation for more than a month. In the past time, the head chef has worked hard to ensure that the foodies in the canteen can eat To be full and eat well is really a lot of hard work and hard work. The summary is as follows:

1. Under the leadership of the head chef, all the foodies gathered closely around the head chef, guided by the scientific concept of development, Thoroughly implement the spirit of the 17th National Congress of the Communist Party of China - the chief chef said: People's livelihood issues are the biggest issue. The lunch problem of foodies is the biggest people's livelihood issue. Solving the lunch problem solves the people's livelihood issue and contributes to the red scarf cause.

2. Carry forward the spirit of hard work and creation, and build a high-level canteen on the basis of poverty and nothing. The head chef often says - If you have the conditions, you need to run a canteen; if you don't, you need to create conditions to run a good canteen. On the basis of the extreme shortage of space, personnel, equipment, and funds, the head chef gave full play to the spirit of crowding, dipping, grabbing, asking, and borrowing to run the canteen in a multi-faceted, all-round, and high-level manner.

3. Be diligent and thrifty, reduce costs, and build a high-level canteen. Since the operation of the canteen, "packing" has become a conscious action for all foodies. If there is an opportunity to eat out, foodies basically do it - if there are leftovers, they must pack them, and if there are no leftovers, order another dish (if they do not pay the bill themselves) ) also needs to be packed. With the support of packaged dishes, canteen dishes are increasingly richer and more delicious.

4. A dedicated, dedicated chef. The head chef of our cafeteria, while holding many positions, volunteered to take on the task of being the head chef. While finishing school work every day, he carefully arranged the recipes and cooked them himself. Each dish was served on the table. Seeing the foodies After devouring, snoring, and squealing, the head chef held up the frying spoon and wiped the sweat on his head with a rag and said happily: "It is my greatest happiness that everyone has eaten."

5. A little achievement: Under the careful care of the chef, the foodies thrive. Character A wipes his greasy mouth with his sleeve every time and says: Chef, you are better than my mother. relative. Character B kept complaining every time he loosened his belt: Hey, I'm full again, it seems my weight loss plan is about to be cancelled. Here, everyone says to the head chef: We love you - head chef.

6. Opinions and Suggestions:

(1) Everyone agrees that the fees can be lower, lower, or even lower, and it is best not to charge them.

(2) I hope the head chef will not go on strike every now and then. Every time there is a strike, the foodies are so hungry that they run around in the corridors. It’s so miserable. I hope the head chef will have more love and responsibility.

(3) I hope that the head chef will allocate staff reasonably and not have person B hold the pot, person C hold the stove, and person A hold the chopsticks to press the dishes every time when cooking. Everyone knows that you It’s hard work, but four people need to gather around to cook a pot of noodles. Isn’t the labor cost too high?

(4) I hope the head chef will develop some new dishes so that everyone can be full after eating. At the same time, eat well and taste good.

In the face of everyone’s appreciation, the head chef wiped his sweat with a rag and said with a smile as honest as ever: Thank you for the affirmation, foodies. As long as everyone is happy, it is my greatest happiness. As for excellence, commendation, Progress, to me, is like dung, all clouds, all clouds, I will continue to sum up experience, run our canteen according to Xindu's standards, so that everyone can happily contribute to the cause of Red Scarf.

Canteen Quarterly Work Summary 2

In order to thoroughly implement the "Food Safety Law" and its implementation regulations, implement the "On Further Strengthening the Construction Site Canteen" jointly issued by the Dingxi Food and Drug Administration and the Housing and Urban-Rural Development Bureau In accordance with the spirit of the "Notice on Food Safety Supervision" (Dingshi Drug Supervision No. 2011139), our bureau carefully organized, carefully deployed, highlighted key points, and strengthened implementation. From July to August 2011, we jointly carried out a one-month inspection with the County Housing and Urban-Rural Development Bureau. The special inspection work on food safety in construction site canteens has achieved remarkable results. The special inspection work on food safety in construction site canteens is summarized as follows:

1. Remediation measures and results

(1) Attach great importance and make special arrangements and deployments. Our bureau attaches great importance to the special rectification work of food safety in the construction site canteen, including it on the important agenda, and convened a special working meeting to arrange and deploy the work. A special rectification work leading group was established with the main leader of the bureau as the team leader and the leader in charge as the deputy leader. The law enforcement personnel of the special rectification working group are required to have overall awareness, responsibility awareness, and safety awareness. They must further clarify their supervisory responsibilities and conscientiously implement local regulations. A responsibility system in which the government bears overall responsibility, regulatory authorities each bear their own responsibilities, and enterprises are the first responsible person. Adhere to the supervision method of combining daily supervision with centralized rectification, and combining canteen self-discipline with strengthened supervision, further increase the intensity of food safety supervision in canteens on construction sites, and improve the food safety awareness of construction unit leaders and canteen employees.

(2) Highlight key points and increase rectification efforts. The first is to focus on inspecting the "Catering Service License" holders of various construction site canteens and the health examination and food safety knowledge training of employees

, handled in accordance with the law. The second is to focus on inspecting the procurement of food raw (auxiliary) materials such as edible oil, meat and meat products, and food additives, and the establishment of ledgers, and require them not to purchase and use food that is prohibited from production and operation under the Food Safety Law. The third is to require that food processing and production in each canteen must be carried out in accordance with operating standards, and the food sample retention system must be strict to understand food safety conditions in a timely manner and strictly prevent food cross-contamination. Fourth, the environmental sanitation conditions of kitchen facilities, disinfection equipment, and food processing sites were inspected. Regarding existing problems such as poor environmental sanitation and incomplete ledger establishment, law enforcement officers issued a "Supervision and Rectification Opinion" on the spot, ordering them to make rectifications within a time limit.

Up to now, *** has dispatched 54 law enforcement officers and 18 law enforcement vehicles, inspected 18 canteens on construction sites, signed 18 "Canteen Food Safety Management Responsibility Notices", and issued rectification opinion notices Upon investigation and handling of illegal cases, a fine of RMB 10,000 will be imposed, and bottles (boxes) of problematic food and food raw materials and accessories will be confiscated.

(3) Improve the system and smooth channels for complaints. To ensure the health and food safety of construction workers, it is necessary to establish and improve a complaint and reporting network for food safety in canteens at construction sites and to unblock complaints and reporting channels. To this end, our bureau implements a supervision method that combines networked supervision and a fragmented contract system for the canteens of various construction sites within its jurisdiction. It has disclosed the complaint reporting hotline (0932-6622111) for fragmented managers and units to each construction site, and established a boxes, and designate a dedicated person to take charge, requiring that complaints and reports should be "cleared and concluded every day" (i.e. handled once a day and summarized once a day).

(4) Increase publicity and enhance safety awareness. During the rectification period, our bureau actively contacted the county TV station and other news media to publicize and report the rectification situation throughout the process. Law enforcement officers widely publicized the "Food Safety Law" and its implementation regulations, "Measures for the Supervision and Administration of Food Safety in Catering Services" and other laws and regulations, and distributed 36 copies of the "Food Safety Publicity and Education Reader" and legal and regulatory promotional materials 36 copies, 36 complaint reporting hotlines and electronic leaflets were posted, and 1 special rectification information was compiled and submitted to the provincial and municipal bureaus. It has greatly created an atmosphere for food safety control at construction sites and further enhanced the legal awareness of canteen operators at construction sites and the food safety awareness of construction workers.

Through this special rectification, the food safety situation of various construction site canteens within the jurisdiction has improved significantly, the food safety awareness of construction workers has been significantly enhanced, the food safety responsibilities of construction site canteens have been further consolidated, and the construction site food safety information complaint and reporting system has been strengthened. Fully implemented; the construction unit is the main body responsible for food safety in the construction site canteen, the construction site project leader is the first person responsible for food safety in the construction site canteen, and the food safety responsibility system of the construction site canteen manager who is directly responsible for food safety has been further improved. All supervisory measures have been put in place and achieved remarkable results. But at the same time, we are also clearly aware of the challenges faced by food safety supervision in construction site canteens within our jurisdiction.

2. Challenges faced

First, the heads of individual construction units and canteen employees have weak legal awareness and weak food safety awareness.

Second, the long-term mechanism for food safety in construction site canteens is not yet complete.

Third, the management level of canteens at construction sites needs to be further improved, and the management system needs to be further improved.

Fourth, construction workers’ awareness of food safety rights needs to be further improved.

3. Work measures in the next stage

(1) Strengthen publicity and training to create a food safety environment. First, make full use of lunch and evening periods when construction workers gather to eat to carry out legal publicity activities to improve construction workers’ food safety awareness. The second is to require all construction companies to increase the self-protection awareness and rights protection awareness of construction workers by setting up large-scale food safety publicity boards, posting slogans, hanging banners, etc. at the construction site. The third is to hold a special training meeting for the person in charge of the canteen at the construction site in a timely manner to convey the spirit of the relevant documents, arrange and deploy the food safety work in the canteen, enhance the awareness of law-abiding and integrity of the responsible persons for food safety in the canteen at the construction site, and improve the efficiency of supervision.

(2) Strengthen service licensing and strictly control access to catering services. The first is to standardize the catering licensing procedures and strictly implement licensing standards to ensure that the licensing procedures for canteens on construction sites are legal and the licensing regulations are standardized. The second is to implement the health examination, training, registration and filing system for canteen employees and standardize the behavior of canteen employees.

(3) Strengthen daily supervision to ensure the dietary safety of construction workers. Adhere to the principle of combining centralized rectification and daily supervision, formulate practical rectification plans for existing problems in food safety in canteens at construction sites, carry out special rectification of the food safety conditions in canteens within the jurisdiction, and establish and improve long-term food safety supervision in canteens at construction sites mechanism to effectively protect the physical health and dietary safety of construction workers.