Summary of catering epidemic prevention work

Sample essay on summary of catering epidemic prevention work (generally 5 articles)

Time flies, and a period of work is over. After this period of hard work, we have gained from continuous growth. In order to make more progress, compile past achievements into a work summary. So how to write a new way of working summary? The following is a sample summary of catering epidemic prevention work that I collected and compiled (5 general articles). I hope it will be helpful to everyone.

Summary of catering epidemic prevention work 1

According to the unified deployment of the provincial, municipal and district epidemic prevention and control headquarters, strictly implement the "Provincial Market Supervision and Administration Bureau's Measures on Further Strengthening Food Safety Supervision of Catering Services" In the spirit of documents such as the "Notice on the Prevention and Control of the Pneumonia Epidemic of New Coronavirus Infection" and the "Notice on Further Strengthening the Supervision of "Contactless Delivery" and "Contactless Meal Pickup" in Catering Service Links, we will continue to increase the epidemic prevention and control measures in catering units. To inspect the intensity of prevention and control measures, implement the main responsibilities of operators, and do a good job in epidemic prevention and control, the relevant situation is now reported as follows:

1. Basic situation of catering units in the region

As of 20xx As of April 13, 2020, a total of 2,561 licensed catering units have been registered in the district, including 1,390 small and above catering units with food business licenses and 1,171 registered small restaurants. Currently, there are 263 catering units selling takeout business.

2. Measures taken after the outbreak

1. Carry out full coverage investigation. Starting from January 28, in accordance with the requirements of the district epidemic prevention headquarters, a comprehensive inspection of all catering service units in the district will be carried out, and inspection requirements will be fully implemented for units at all levels such as large and medium-sized catering, small catering, corporate canteens, and elderly care service centers. Publicize and distribute the Notice (No. 4) on strengthening the prevention and control of pneumonia caused by the new coronavirus infection, and suspend public gatherings such as centralized banquets, dinner parties, and social gatherings.

2. Implement responsibilities in an all-round way. Supervise all catering units to implement their main responsibilities and strictly implement systems such as food purchase inspection, certificate and invoice request, and ledger records. According to the requirements of the district epidemic prevention headquarters, all small restaurants are not allowed to operate before February 9. After that, it was gradually liberalized, and all catering service units implemented "contactless delivery" and "contactless point pickup" on the premise of doing the "four things in place". Since January 28, cyclical epidemic prevention and control inspections have been carried out in catering stores, with focus on units with dense traffic and wide audiences such as KFC, McDonald's, Pizza Hut, and Starbucks.

3. Full-time supervision and inspection. All catering service units are required to consider the overall situation, cooperate with the district's epidemic prevention and control work, actively fulfill their social responsibilities, and do not purchase or slaughter live poultry, nor purchase, process, or sell wild animals. Arrange supervisory personnel to be on duty 24 hours a day and conduct regular night inspections to ensure that no inspections of opened catering units are missed. At present, the catering stores in the jurisdiction are actively cooperating with the epidemic prevention and control work, and are able to implement the "four in place, two without contact" epidemic prevention and control measures in catering services. Catering units have taken the initiative to take measures such as banning dine-in, protecting employees, disinfecting the environment, and requesting certificates and tickets.

3. Results of prevention and control measures

Since the start of epidemic prevention and control, more than 2,307 law enforcement officers have been dispatched, including more than 600 night inspections to inspect catering units. More than 1,500 times, more than 1,500 documents were issued, 6 correction orders were issued, and 3 merchants were interviewed. All catering units that are open for business have implemented the "four in place, two no contact" operation style. Summary of catering epidemic prevention work 2

1. Business situation

As of mid-December, the catering department *** achieved sales revenue of x million yuan, of which xx revenue was x million yuan; compared with the same period last year An increase of x million yuan was achieved, achieving the goal of increasing operating indicators by more than x compared with the same period last year.

Completed the reception tasks of the group company and other conference teams, with a major complaint rate of 0.

2. Management situation

1. Establish a hotel management company in accordance with the modern enterprise management system

In XX, the catering department "comprehensive planning and step-by-step implementation" in the hotel Under the guidance of the reform idea of ??"Bold Practice", based on the hotel situation, local conditions, and in accordance with the structure of the modern enterprise system, x Hotel Management Co., Ltd. was established. The establishment of the company has laid a solid foundation for the sustainable development of the entire hotel and the in-depth advancement of hotel socialization reform and standardization. The company has established a board of directors and a board of supervisors, and implements a general manager responsibility system under the leadership of the board of directors. Specifically, I did the following work:

(1) The establishment of xx Hotel Management Co., Ltd.

(2) Completed various procedures related to the company's application for registration, and carried out Registered with the industrial and commercial administration and applied for a formal business license.

(3) Completed the reception tasks of the group company and other conference teams, with a major complaint rate of 0.

(4). The company’s operating organization was established and the company’s staffing was completed. The Catering Operation Project Department, Finance Department and General Department have been established.

(5). The hotel management company’s salary plan was formulated and passed x’s review. The new incentive system and incentive policies are more market-oriented. Employees' income is linked to work performance, labor contribution and business skills. The new salary plan requires employees not only to care about operating income, but also to care about and control monthly costs and profits, so that every employee can develop the habit of calculating accounts. Be aware of it. In terms of wage distribution, we will favor key positions and types of work so that the performance and labor of employees in each position are consistent with their income. Through performance reform, the salary gap between new and old employees and key positions and ordinary positions has been widened, and employees' work initiative, enthusiasm and creativity are maximized. Summary of catering epidemic prevention work 3

Our catering service company actively responded to the call of the party and the country, implemented the requirements of the "XXX Middle School Epidemic Prevention and Control Work Plan", and acted quickly in accordance with the school's decision-making and deployment of epidemic prevention and control. , activated the emergency plan, established a new crown prevention and control working group, and all managers and employees of the canteen took action to do a good job of defense against the epidemic.

Before the start of school, all canteen employees must be comprehensively checked and a health ledger must be established to accurately understand the 14 consecutive days of health check-in required for each employee to return to work to ensure their physical health.

1. Health management. School canteens should establish and implement a health management system for employees. Before returning to work, it is necessary to organize a health check for canteen food safety managers and employees, obtain health certificates before starting work, and establish health files. At the same time, a unified announcement will be made in a prominent position in the school cafeteria.

2. Personnel management. Strengthen the self-prevention and control awareness of management and employees. Timely release of epidemic prevention and control information, self-protection measures, epidemic prevention and control-related knowledge, and on-the-job prevention and control-related requirements through WeChat groups, DingTalk work groups, etc., so that employees can master epidemic prevention and control knowledge and self-protection skills in a timely manner.

3. Temperature measurement management. Strictly implement the real-name morning inspection system and temperature measurement on-duty system. Canteen employees will have their temperatures checked once a day in the morning and afternoon (before each meal) and a file will be created. Those whose body temperature exceeds 37.3°C or who develop symptoms such as fatigue and cough, as well as those who have symptoms that may hinder food safety, should be promptly urged to go to the hospital for treatment. Only after the cause is identified and the symptoms are cured can they return to work.

4. Wear a mask. Students, faculty and staff and other diners who enter the canteen are required to wear masks and eat according to regulations. Work clothes and masks required. Strengthen secondary changing management. The work clothes of food sellers should be changed every day, washed and disinfected at high temperatures. During work, employees must wear masks at all times. During the epidemic, open and transparent masks made of PE are not allowed. Masks must not be reused and must be replaced regularly.

5. The kitchen is fully closed and managed. The back kitchen of the canteen strictly implements fully closed management (the access control system is improved). Non-canteen personnel are not allowed to enter the back kitchen. When relevant personnel of the canteen management department need to enter the back kitchen for work, they must have their body temperature checked, wear masks, and work clothes, and do the following: Good record.

6. Personal belongings management.

Personal belongings are not allowed to be brought into the kitchen, and mobile phones must be disinfected before entering the kitchen.

7. Ventilation management between functional rooms. The kitchen windows should be opened regularly to maintain air circulation.

8. Intelligent supervision. Give full play to the supervisory role of the electronic monitoring and intelligent management system in standardizing the operations of cooking staff to prevent and control the epidemic, and promptly supervise and make rectifications in place. Summary of Catering Epidemic Prevention Work 4

At present, it is at the critical stage of preventing and controlling the pneumonia epidemic caused by the new coronavirus infection. In order to ensure the health and life safety of school students and ensure that students attend school normally, the school trade union strengthens the staff Daily management of the canteen, making every effort to ensure the safety of employees during the epidemic.

According to the requirements of the school party branch’s epidemic prevention and control work meeting, the school will quickly formulate the "Student Canteen Epidemic Prevention and Control Management Plan" and establish a school canteen epidemic prevention and control leading group to strictly implement the "six" strengthen.

1. Strengthen employee health management. Before resuming work, accurately monitor the physical and travel conditions of canteen workers and managers, and strictly implement morning inspections and temperature monitoring after resumption of work.

2. Strengthen the source control of food ingredients, strictly implement food incoming inspection, certificate and invoice request, ledger record, disinfection, sample retention, etc. Food suppliers will distribute according to supply demand to ensure the quality of food delivered. .

3. Strengthen personal protection and disinfection. All canteen staff must wear disposable masks and disposable gloves and change them in time. They must strictly clean and disinfect their hands before and after preparing food.

4. Strengthen the management of canteens and restaurants. The canteen will be fully cleaned and disinfected regularly every day. During meals, windows will be opened to maintain air circulation, floor mats will be updated and disinfected floor mats will be purchased. To prevent cross-infection when dining together, bring your own tableware.

5. Strengthen dining risks. In order to effectively cut off the transmission route of the virus, the canteen adopts a rotating and dispersed dining method.

6. Strengthen service guarantee work, reasonably match simple meals, purchase barrel noodles, braised eggs, ham sausages, biscuits, hand-shredded bread, apples, etc. in advance, and provide egg fried rice, shredded pork noodles, etc. the next day Food, effectively ensuring the health and nutrition of corporate employees’ meals.

The canteen trade union will continue to make the epidemic prevention and control work practical, detailed and complete, and resolutely win the sniper war of epidemic prevention and control. Summary of Catering Epidemic Prevention Work 5

In order to conscientiously implement the deployment of epidemic prevention and control work by the Central Leading Group for Epidemic Response and the Provincial Leading Group for Epidemic Prevention and Control, and better protect the health of teachers and students during meals at school Health and life safety, clarify the prevention and control requirements and division of responsibilities in each link of the school cafeteria, in accordance with the "XX City's Guidelines for Optimizing Epidemic Prevention and Control Measures in the Catering Industry to Accelerate the Resumption of Work and Business" (XX Prevention and Control Refers to Municipal Supervision [2020] No. 10) and XX In accordance with the city's "Civilized Dining Table, Serving Chopsticks and Serving Spoons" action proposal and other relevant requirements, we will now further implement the epidemic prevention and control measures in our school cafeteria, make preparations for the resumption of work and production in advance and prepare for the start of school, and standardize the work of the school cafeteria during the epidemic prevention and control period, especially Formulate this prevention and control work plan:

1. Establish an organization

1. Establish a school prevention and control leading group with the principal as the first responsible person to strengthen epidemic prevention and control and food safety research Deploy, formulate emergency plans for epidemic prevention and control and food safety accidents, clarify the division of responsibilities, and implement job responsibilities.

2. List of leadership group members

Team leader:

Deputy team leader:

Members:

(Responsible person: Supervisor:)

2. Start of construction

3. Establish a prevention and control team with the principal as the first responsible person to strengthen epidemic prevention and control and food safety research Deploy, formulate emergency plans for epidemic prevention and control and food safety accidents, clarify the division of responsibilities, and implement job responsibilities.

4. Equip the required supplies for epidemic prevention and control such as masks, gloves, hats, hand sanitizer, thermometers, disinfection equipment, etc. that match the number of employees in the canteen.

5. Conduct a survey on the travel situation of all employees before starting work to fully understand where employees travel, whether they have taken public transportation, whether they are in good physical condition, whether they have had close contact with fever patients, and whether they have been in contact with wild animals, etc. Carry out epidemic prevention and control and food safety knowledge training, on-the-job operation training, and keep training records.

6. Equipped with tableware, tableware cleaning and disinfection facilities and cleaning facilities that match the amount of food served, and thoroughly clean and disinfect all tableware before starting work. Provide adequate hand-washing and disinfection facilities and post hand-washing and disinfection method signs. The detergents and disinfectants used should comply with relevant standards and requirements.

7. Conduct a thorough inventory of food raw materials, food additives, etc. in stock, and promptly remove food that has exceeded its shelf life and has abnormal sensory properties. Conduct comprehensive cleaning and disinfection of food storage facilities, equipment and locations.

8. Carry out thorough and standardized cleaning and disinfection of food handling areas and dining places, including walls and floors, facilities and equipment, operating tables, door handles, faucets, air conditioners, ventilation equipment and exhaust outlets, etc. Strengthen indoor ventilation. It is recommended to use mechanical ventilation if possible. Use ultraviolet light to disinfect special rooms and special operating areas, and keep disinfection records.

(Responsible person: XX, Supervisor: XX)

3. Employment links

9. Regarding the daily schedule, contact persons and individuals of the canteen employees Comprehensive registration and assessment of the physical condition of family members, etc., so that the epidemic-related situation can be grasped in a timely manner every day and the bottom line is clear. The quarantine and observation system will be strictly implemented, and personnel from areas with severe epidemics will not resume work for the time being.

10. Conduct daily pre-work health examinations for canteen employees, and keep records of the examination results. Those with symptoms such as fever (above 37.3℃), fatigue, cough, sputum, chest tightness, diarrhea, etc. should be checked immediately Stop working and urge them to seek medical treatment promptly, and do not return to work until they are ruled out as infected with the new coronavirus.

11. Equip hand washing and disinfection facilities at the entrance of the employee passage and in each operating area of ??the canteen. Employees should wash their hands frequently, and in any situation that may contaminate their hands, they must wash and disinfect their hands as required.

12. Employees should wear masks during work and replace masks in a timely manner according to regulations. Those who come into contact with directly imported food should wear disposable gloves and change them in time. Work clothes should be washed and changed every day.

13. Strengthen employee dining safety management and accommodation epidemic prevention and control, urge employees to improve personal hygiene and food safety, develop healthy living habits, and improve self-protection capabilities.

(Responsible person: XX)

4. Procurement link

14. Choose suppliers with legal qualifications to purchase raw materials and ensure the supplier’s business Licenses, food business permits, etc. are legal and complete. Establish fixed supply channels.

15. Strictly implement the food raw material certificate and invoice request and purchase inspection systems. Strictly carry out inspections and ledger records of livestock and poultry meat and its products' certificates of qualification, transaction vouchers and other documents. The purchased pork must be inspected and retained with “two certificates and one report” (animal quarantine certificate, meat quality inspection certificate, and African swine fever detection report).

16. When ordering meals from a collective dining delivery unit, you should choose a catering unit that has obtained a food business license, can assume food safety responsibilities, and has a good social reputation.

17. Schools should strengthen supervision of food raw material suppliers and collective dining distribution units.

18. It is strictly prohibited to purchase food raw materials that do not meet food safety standards. It is strictly prohibited to purchase food ingredients from unknown sources. The purchase, storage, processing, cooking, and sale of wild animals and their meat and egg products are strictly prohibited.

(Responsible person: XX Supervisor: XX)

5. Transportation link

19. Supplier delivery person, collective dining delivery unit delivery Staff members should have their temperature taken each time they enter the school.

20. Supplier delivery persons (delivery persons in collective dining delivery units), school buyers and delivery persons are required to wear masks and disposable gloves during procurement, transportation and acceptance work, and handovers Try to avoid close contact.

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