Summary of canteen management in 221 (5 articles)

1.221 Summary of canteen management

This school year, our school strictly implemented the Food Hygiene Law, strengthened food hygiene management, managed student canteens well, and constantly improved management rules and regulations in practice. Make the canteen management in our school scientific, standardized and institutionalized. The following is a summary of canteen management in the past year:

1. The leadership attaches importance to and recognizes its existence

1. Set up a leading group. Since the opening of the school canteen, the school has organized a strong team, with the principal as the team leader, the vice president in charge as the deputy team leader, and the chairman of the school trade union, logistics leaders and parents' committees as members of the management leading group, focusing on the standardized management of canteen and food hygiene and safety, achieving goals, plans, priorities and measures, and implementing responsibilities at all levels.

2. The canteen work is the most important. People take food as the sky, food as the foundation, people as the foundation, health first, and let students eat nutritious, healthy and safe for the purpose, which is the top priority of school canteen management. Nearly 7 teachers and students in our school eat in the canteen. The quality of canteen service is directly related to the quality of life and health of teachers and students, to the healthy growth of teenagers, to the stability and development of schools, and to thousands of families. Therefore, our school attaches great importance to the food hygiene management in the canteen, firmly establishes the concepts of safety first, hygiene first, health first and quality first, implements all-round management and strong supervision, and provides first-class service for the teachers and students of the whole school, satisfying students and reassuring parents. We have constantly explored the management of canteens, established a scientific and standardized management mechanism, and won social recognition.

Second, establish and improve the management system and strengthen the management of dining in the canteen

1. Improve the rules and regulations. Sound rules and regulations are the basis of scientific management. Canteen management strictly implements the Food Hygiene Law of the People's Republic of China, the Regulations on School Hygiene and other laws and regulations. On this basis, the school has formulated a series of rules and regulations such as _ _ school canteen food safety responsibility system, _ _ school canteen hygiene inspection system, _ _ school canteen hygiene inspection system, _ _ school food poisoning emergency treatment system, _ _ school food hygiene safety management system, etc., established and improved the responsibilities and positions of each post, and further clarified the post responsibilities and food hygiene operation procedures.

2. Strengthen process management. Procurement, storage, processing and sales are the main processes of canteen management, and management must be strengthened. In this process, we pay attention to "three levels":

The first level is to purchase goods well. The main raw and auxiliary materials in our canteen are purchased by fixed-point and contract system. There are clear quality requirements in the contract, including a copy of the supplier's ID card, detailed home address and contact information. The administrator, chef and warehouse keeper are responsible for inspection every day. (production date, certificate of approval, quality inspection report, packaging and supply) In case of major holidays such as May Day and November Day, all the remaining ingredients before the holidays should be replaced; The canteen purchase must be registered and accepted, and the purchase must be registered. Established a three-person signature system and a shopping voucher and ticket system.

Secondly, it is handled in strict accordance with the operating procedures. Vegetables should be soaked in water for more than half an hour every day to remove residual pesticides or vegetable insects. Oil should not be reused during processing. Irrelevant personnel in the processing and storage places are not allowed to enter or leave, and food samples should be kept.

Third, divide food into meals, strictly abide by the requirements of food hygiene and safety, and achieve "three defenses": First, prevent food from being sour, rotten, spoiled and polluted, and deal with it seriously once found. Second, in order to prevent others from being poisoned, in food hygiene management, canteen managers effectively supervise all links, prohibit non-operating personnel from entering the canteen, and refuse poisoning incidents in time and space. In order to prevent the epidemic and infection of diseases, adhere to the special operation of tableware for each meal, adopt physical disinfection, do a good job in cleaning tableware and prevent cross-contamination. Kill flies, mosquitoes, cockroaches and mice regularly, cut off the source of infection, and protect the health of teachers and students.

3. Establish a supervision mechanism. In order to strengthen the food hygiene supervision in canteens, a canteen management organization and leading group was set up to be responsible for the daily management, inspection, supervision, tasting, sample retention, form filling and canteen files. The school canteen management leading group conducts spot checks on canteen work from time to time, and also conducts civilized evaluation on teachers and students, and finds problems and solves them in time. The management department, teachers and students have been formed, which has played an active supervisory role in the all-round management of school canteens.

Third, improve the quality of employees and establish a sense of service

1. Strict employment system. The canteen staff signed an employment contract with the school, which clarified the rights, obligations and wages of both parties. When hiring staff, the school pays attention to ideological and political quality, professional and technical ability and professional responsibility, and has formed a cohesive and creative canteen catering staff.

2. Strengthen training and improve the quality of employees. Employees must receive pre-job training before taking up their posts, learn relevant laws and regulations and school canteen rules and regulations, improve their legal awareness and food hygiene and safety awareness, insist on holding canteen management meetings every week, and canteen employees study independently for more than three hours every month, and conduct regular assessments. Those who fail the exam are not allowed to take up their posts. It is suggested that through pre-job training and strengthening study, new employees should be given personal health examination, and they should not be allowed to take up their posts without medical examination, and they should be resolutely prohibited from taking up their posts without wearing work clothes, and personal files should be established.

2.221 Summary of canteen management

The sun is like fire, the summer is scorching, and 2__-2__ years will soon pass. Looking back on this year, under the correct guidance of school leaders and the supervision and suggestions of teachers and students, all the staff in the student canteen, Qi Xin, worked together and struggled together, especially the front-line staff, who were not afraid of being dirty and tired, and got up early and were greedy, so that all the teachers and students in the school could eat with confidence, nutrition and happiness, and provide more abundant and thoughtful food for the students. The main work in the past year is summarized and reported as follows:

First, the goal and direction are clear

As the manager of the canteen, he must have a clear goal and direction in mind for the construction, development and management of the canteen. Our goal is: excellent canteen quality and warm and civilized service. Food is safe and healthy, clean and thorough. Management is standardized and orderly, and employees are United and friendly. Most of the meals are satisfactory, and the leaders are absolutely at ease.

Second, the quality of employees is excellent

After one year's operation, we have made great efforts to select good people, cultivate good people and use good people, and through the checks of the human resources department, we have used those who are responsible, dedicated, have excellent basic quality, have a sense of teamwork and obey management, and learned through instant training, professional knowledge and professional skills, and at the same time, according to the canteen work.

Third, strict and standardized management

The key to good quality and good service lies in good management. Good management lies in good systems and norms, with emphasis on meticulousness, unremitting implementation, grasping results, forming good habits and forming conscious actions. The company strictly abides by the Food Safety Law of the People's Republic of China and its amendments, the Regulations for the Implementation of the Food Safety Law, GB276-2__ Standards for the Use of Food Additives and other relevant national laws and regulations, and has introduced ISO22 safety management system and HACCP system, and also formulated a series of safety, management and health system documents of the company. A series of management systems have ensured the standardized operation of canteens, and laid the foundation for the canteens to compete for the evaluation of qualified canteens.

IV. Satisfaction with food and service

Meal-serving food and meal-sharing service are the focus of dining staff and the main achievements of canteen work. Whether the product quality is good or not and the service level is the core task of our canteen. To do this well, we should start with the following five points:

1. According to the food standard, the market price of raw materials, the collocation of main and non-staple foods, etc., carefully and carefully set the meal recipes. The daily recipes are reasonable in collocation of meat and vegetables, complete in color, fragrance and taste, and adequate in calorie and nutrition, so that students are willing to eat and eat well.

2. Fine processing, compliance with product standards, hygiene and safety, and good effect; Constantly adjust and change, bring forth the old and bring forth the new, so that students have an appetite, a good impression and are willing to accept it; Dining service stresses civilization, fairness, hygiene and efficiency.

Always ask the dining staff for their opinions on the quality of food and service provided, and constantly make corrections with an open mind to improve satisfaction; Provide a variety of meals, flavored foods and drinks to meet the diverse needs of students.

V. Safety management

Being a canteen means being safe! Safety is the focus of canteen management. Without safety, normal work can't be carried out, so it's impossible to provide meals on time and provide quality services. In strict accordance with the Food Safety Law of the People's Republic of China and its amendments, the Regulations on the Implementation of the Food Safety Law, GB276-2__ Standards for the Use of Food Additives, ISO22:2__ safety management system, HACCP and related safety management systems of the company, the company has strictly implemented it, ensuring that the canteen has not experienced any safety accidents since its operation for one year.

1. Do a good job in food hygiene and safety.

2. Do a good job in fire prevention.

3. Do a good job in preventing food poisoning.

4. Pay special attention to the safety of electricity use.

5. Pay special attention to gas and water safety.

6. Pay special attention to the safety of processing operations.

VI. Environmental sanitation

The environment is the face of the canteen, and it is also the focus and difficulty of the canteen management. A canteen without good hygiene habits is definitely an unqualified canteen, and it is prone to big problems. To this end, the company regards health work as the main work of the daily management of the canteen, pays special attention to it and never relaxes. Strictly follow the company's management regulations and standard procedures, and carefully check, so that every employee can understand that we are the owner of the canteen and the canteen is our home. Clean up every day, check before and after meals, and every Saturday and Sunday is the canteen health day. The inspection result is one of the conditions for selecting excellent teams and teams to urge employees to do it.

Of course, after a year of ups and downs, we have made some achievements, but also exposed some problems. With the development of society, I hope school leaders, teachers and students will criticize and correct me and give me advice!

The new school year is coming. Let's carry forward our achievements, overcome our shortcomings, better cooperate with the requirements and activities of the school, provide good services and make our due contribution to the win-win situation of the school and the company.

3.221 Summary of canteen management

A busy school year has passed. As the top priority in logistics, canteens are naturally indispensable. As a canteen, it is naturally inseparable from food. Food is an indispensable part of everyone's life. If we leave what we eat, it is impossible to survive, so it is also very important as a canteen of the unit. As an administrator, we should pay more attention to the staff's diet and ensure the physical and mental health of each colleague. Now, the canteen work during this period is summarized as follows:

First, as a collective canteen, it is an important matter related to the health of every teacher and student to strictly implement the food hygiene and safety in Taiwan. First of all, every canteen staff should have a physical examination before taking up their posts every year, and those who fail the physical examination are not allowed to take up their posts. Secondly, carry out 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. Do a good job in the food hygiene and tableware "one washing, two flushing and three disinfection" in the canteen of our school, and clean the kitchen once a week. If any deficiencies are found in the work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clearly define their responsibilities, carry out their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff.

Second, the inventory of goods should be handed over first. Every day, I personally go down to the kitchen to work and communicate with them, learn about the needs and shortcomings of canteen work in detail, and make timely improvements to the deficiencies of the current situation. For example, the sanitary situation: because we received several large-scale convention instruments in succession in the previous period, we were exhausted physically and mentally, failed to clean the sanitation in time and thoroughly, and the items were not arranged neatly, which made the leaders have a bad impression of the canteen being dirty, chaotic and poor. In order to adjust the mentality of the staff in time and change the current situation, I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stoves, steamers, floors and warehouses with them. This clean-up is effective, the kitchen has been obviously improved, and the good working environment has changed the impression of the leaders. Maintaining it is the key.

October is the harvest season, and autumn vegetables are also on the market. In order to reduce the cost of the canteen, we bought a large number of winter storage vegetables, such as radish, Chinese cabbage, potatoes, green onions, etc., and pickled Chinese cabbage and various pickles. So that workers can also eat a variety of food in winter.

Third, it is also very important to control the purchase of food. More than 1 people need to go out to buy various foods, such as meat, vegetables, eggs, staple food and non-staple food. I personally purchased the food without a "quarantine certificate" or a "food hygiene license", and all the foods that have been stored for a long time and have gone bad and stale are rejected, so as to prevent the occurrence of serious food poisoning incidents and effectively ensure the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the staff and workers who ate in our canteen.

In addition, I also have strict financial discipline. Every time you purchase, you always have to accept and refuse, and pay in time, which ensures that the funds are earmarked and not squandered. Every day, you insist on keeping a good account and keeping the principle of saving to achieve good quality and low price.

Due to my limited level, I'm not proficient in canteen management, and I have a lot of work to do. I will intensify my own management and quality study in the next work. At the same time, control the purchase of food and the loss of goods to ensure that employees can eat cheap and safe food.

In short, the canteen work is becoming more and more normalized, and the canteen staff are also stepping up their efforts to gradually form a team that loves their posts, is dedicated, pragmatic, dedicated and cooperative, and * * * contributes silently to the development of the cause.

4.221 Summary of canteen management

2_, according to the overall work plan of the institute and combined with the current economic development situation, the subsidy standard for on-the-job dining for employees in the institute has been improved, requiring employees' canteens to strengthen basic management, vigorously reform, actively innovate and develop, and emphasize employees' canteens.