Summary of primary school canteen work

Canteen refers to the places set up in institutions, schools, factories, mines and other enterprises and institutions for their internal employees, students and other places to eat. The following is a summary of my work in the primary school canteen, welcome for your reference!

Summary of primary school canteen work 1 "Food is the most important thing for the people". As one of the focuses of logistics work, how to activate internal vitality, improve competition mechanism, improve labor efficiency and better serve teachers and students is one of the goals that our logistics managers strive for. To this end, since the establishment of our school canteen, we have worked harder to explore new ways of canteen. Over the years, we have basically formed a set of our own management model. In order to better sum up experience and make up for shortcomings, I will briefly review the following aspects:

First, pay attention to institutional setup and promote organizational implementation.

1, organization setup and personnel management

Establish and improve the organization and implementation of various rules and regulations, and conduct appraisal at the end of the year.

2. Implement an annual physical examination system for the staff in the canteen. If they are found to be in poor health, they will take a temporary break and wait until the body is fully recovered before considering the arrangement; Implement a weekly inspection system for the environmental sanitation of the canteen, and immediately point out the rectification when problems are found.

3. Pay attention to the implementation of civilized manners: we advocate civilized dining and polite service, and ask the class teacher to do a good job in the education of students' civilized dining at school. Moreover, every day when students eat, they are required to lead the leaders on duty to visit the restaurant and lead the teachers on duty to reserve the table to help solve the specific problems in students' dining.

Second, the specific practices of canteen management

The main work of the school is teaching, and the purpose of logistics management is to persist in serving teaching. As the top priority of logistics management, canteen management directly affects the normal development of all work in schools. To this end, we have specially formulated a series of rules and regulations to ensure the normal development of canteen work.

1, attendance system:

Don't change the timetable at will.

2, labor management:

Live in harmony, be polite to others, put an end to conflicts with diners and immediately improve the shortcomings of the current situation. For example, hygiene: I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stoves, steamers, floors and warehouses with them. Every cleaning is very effective, and the kitchen has changed obviously.

Third, there are problems.

With the development of the national economy, people's living standards have also been improved. At the same time, our only child has developed a bad habit of pampering, which is mainly manifested in:

1, picky eaters, partial eclipse, leading to serious food dumping;

2. Children's ability to live independently is poor, sometimes they don't have enough to eat and eat well, which causes parents' anxiety.

Canteen hygiene is the source and birthplace of hidden dangers. In health management, insist on holding a weekly life meeting, so as to keep the alarm bells ringing, enhance the workers' sense of hardship, and do their best to contain hidden dangers in the bud; We require every employee to:

1. All employees must wear work clothes during working hours.

2. Pay attention to personal hygiene, frequently cut hair, nails, change clothes, take a bath, do not leave long hair or moustache, and wash your hands before meals.

3, dining room inside and outside the implementation of a person, fixed point, fixed time, fixed requirements, must be daily cleaning, weekend cleaning.

4, all kinds of tableware, cage cloth, machinery, etc. It should be cleaned so that the wood can see its true colors and the iron can see its brightness. After use, it should be placed neatly, raw and cooked utensils should be strictly separated, and they should not be mixed.

5. Don't smoke while eating, don't talk or cough in front of food, and don't smear.

6, seriously implement the "Food Hygiene Law" and the health system, the formation of the system, appraisal.

Canteen management should have a set of perfect management system and an excellent inspection and supervision mechanism, so as to ensure the purity and authenticity of the system and attract more parents to understand the management of schools and school canteens. Only in this way can the school establish a famous brand effect among parents, so that more parents can safely send their children to school for dinner. Our specific approach is:

1, control the purchase channels, do not enter inferior and low-priced vegetables, and do not enter vegetables with unknown roads. Every week, more than 1 000 people need to go to Lingjiatang to buy various foods, such as meat, vegetables, eggs, staple food and non-staple food. The administrative department of our school will personally purchase foods without "quarantine certificate" and "food hygiene license", and reject all foods that have been stored and deteriorated for a long time to prevent food poisoning and ensure the health of every teacher and student. During the period, there were no intestinal diseases and food poisoning accidents among teachers and students in the canteen of our hospital.

2. Conduct ideological education for employees from time to time, and implement the requirements of the Food Hygiene Law. Through study, the service quality and awareness of staff will be improved. Do a good job in food hygiene and tableware "one wash, two flushes and three disinfections" in our canteen, and clean the kitchen once a week. If you find that something is not in place in your work, you should point it out immediately and order it to be corrected immediately. All staff can conscientiously do their jobs, clarify their responsibilities, carry out their duties, obey the distribution and be on call to ensure the normal operation of the staff.

The keeper is responsible for checking the canteen warehouse regularly to avoid cooking spoiled rice for the students.

4. Check the food in stock and hand it over. I personally go to the kitchen to work and communicate with them every day to learn more about the needs and shortcomings of canteen work and make immediate improvements on the current situation. For example, hygiene: I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stoves, steamers, floors and warehouses with them. Every cleaning is very effective, and the kitchen has changed obviously.

I did my part for the healthy and rapid development of our school in the school canteen, which was recognized by the teachers and students of the whole school, trusted by parents and affirmed by leaders at all levels. I will continue to innovate in my future work, accept more supervision and guidance from school leaders, better serve teachers and students, and make the school canteen work to a new level.

Summary of primary school canteen work 2 "Food is the most important thing for the people". As a school canteen, we should consider the diet of teachers and students to ensure their physical and mental health. The management of canteen in our school in the past year is summarized as follows.

First, the leaders attach great importance to it and fully guarantee it.

The school canteen is related to the stability and development of the school and the vital interests of teachers, students and employees. School leaders have always attached importance to canteen management and food hygiene and safety as a major event. The principal, the principal in charge, the director in charge, and the canteen administrator signed a letter of responsibility at different levels to actively support the hardware construction of the canteen. The headmaster held several symposiums on logistics work, studied the development goals of canteen work, put forward opinions on the construction of canteen, and personally directed the renovation of canteen. The attention, care and guidance of school leaders have laid a good foundation for the construction of standardized canteens in our school, and it is also the key link for us to do all the work well.

Second, strengthen software management.

At the beginning of the semester, the canteen manager and employees studied the Food Hygiene Law of People's Republic of China (PRC) together to improve their understanding of each employee's thoughts. Over the past year or so, ten rules and regulations have been formulated and put on the wall, especially the prevention and control plan for food poisoning has been improved to ensure the safety of school canteens from the system. Regularly train canteen staff in laws, regulations and work norms, and run school collective canteens well based on laws and regulations. On this basis, food hygiene supervisors, warehouse keepers and full-time buyers were specially set up, and seven main ingredients were strictly controlled, which fundamentally eliminated food safety hazards.

Since the establishment of the canteen, the school has attached great importance to the internal management of the canteen and made great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive. In food hygiene, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention), strengthen training and inspection, and cultivate good hygiene awareness and habits of cooks. At the same time, strengthen the improvement of cooking skills and skills. Do a good job in relevant materials, so that the materials are complete, informative and reliable; In accordance with the "Food Hygiene Law" and the "Regulations on Group Dining", check one by one, and strive to be meticulous and foolproof.

The school has set up a partnership committee and an inspection team of the Life Department. Under the leadership of the Student Union and the clinic, the overall work of the canteen has been inspected and spot-checked, and the results have been quantitatively published on the wall. Accordingly, the canteen office will reward and punish and implement the last elimination system.

Third, increase investment in hardware.

In the management of the canteen, we deeply feel that the current situation of the hardware facilities and equipment in the canteen has not met the development requirements. The school raised funds in many ways, increased revenue and reduced expenditure, and rebuilt and expanded the canteen many times, but it was still congenitally insufficient. Last summer vacation, after full argumentation and research by school leaders, they made up their minds to make major adjustments to the layout of the canteen again. After the transformation, the appearance is brand-new, the dining room environment is bright and tidy, the kitchen is clean and tidy, and things are different; Renovation was carried out from the fa? ade of the canteen, staff canteen, kitchen and dining room, which completely changed the appearance of the canteen. Aiming at the ceiling of the operation room, the internal facilities of the canteen were reformed, and the facilities for preventing flies and rats and ultraviolet disinfection lamps were added. The dining hall was painted as a whole and a stainless steel console was added. In addition, the circuits and electrical facilities in the canteen have all been updated, and the sewers have also been rebuilt to ensure the smooth flow of sewers. Therefore, it can be said that the improvement of the hardware conditions of the canteen provides the necessary material guarantee for us to build a standardized canteen.

Fourth, adhere to service and education, and respect the public opinion of teachers and students.

In the canteen work, we adhere to the purpose of "serving and educating people, managing and educating people", do two services well, and the fundamental task and nature of serving the school cannot be changed.

The mental outlook of canteen staff has improved steadily, showing high service enthusiasm.

The General Affairs Department organized canteen staff to hold a democratic forum on students' food work to understand students' thoughts and wishes. At the same time, it is necessary to change the single forum form, extensively carry out canteen opinion survey and food hygiene knowledge propaganda, and pay attention to teachers and students' messages. Seriously organize chefs, trade unions and logistics related personnel to make recipes and publish them on bulletin boards and online regularly.

Five, transparent fees and reasonable expenses.

Student meals 160 yuan/month, with more than 80 students dining in the school. Meals are charged monthly and announced in time. Transparent expenditure, collective procurement, complete procedures and collective examination of bills, completely put an end to unreasonable expenditure and irregular bills. The monthly living expenses are all used for students' life, and the school also subsidizes utilities and maintenance.

Through this series of measures, the food safety and hygiene work in our school has been effectively guaranteed, and there has never been a food safety accident, which has truly reassured parents and satisfied students. However, we know that food safety and hygiene still have a long way to go. Only when our canteen staff attach great importance to it and constantly strengthen their study can we do a better job in the canteen. For all the students, for all the students, we will devote ourselves to the future work with full work enthusiasm and the concept of health, hygiene, green and environmental protection, and offer our love for the healthy, happy and happy growth of students. Make our contribution to the future glory of the school.

Summary of primary school canteen work 3 In the school canteen work, under the correct leadership and supervision of school leaders, I firmly established the purpose of "serving and educating people", standardized the canteen safety and health work, guaranteed the life needs and physical health of teachers and students, and maintained the normal teaching order, which was well received by teachers, students and parents. I summarize my work as follows:

First of all, we must establish a sense of service between teachers and students. I abide by the school rules and discipline at school, unite with my colleagues, be pragmatic, optimistic and enterprising, always maintain a rigorous and serious work attitude and meticulous work style, be diligent and work hard. Work in the school, serve warmly, stick to your post, and work overtime to complete the tasks that need to be completed in time. In order to establish a sense of service and education, teachers and students will feel at home when they go to the canteen to eat, and feel at ease, comfortable and at ease.

Secondly, we should do a good job in food hygiene and safety in canteens. Health and safety in school canteens is a major event related to the life safety of teachers and students, which cannot be overemphasized.

First, strictly control the purchase and purchase access. The purchase date, product trademark, production date, shelf life, health certificate, business license and product inspection report of raw materials should be carefully registered and accepted. Those who do not meet the requirements are resolutely not allowed to enter the raw material warehouse; It is strictly forbidden to purchase raw materials, semi-finished products and finished products from units and individuals without health permits; It is strictly forbidden to purchase food and raw materials without manufacturers, production date and shelf life, and beyond the shelf life; The meat purchased in the canteen must have an animal quarantine certificate. File all suppliers, obtain complete certificates of goods supplied, and conduct on-site inspection of suppliers' production bases. The school also signed a letter of responsibility for food hygiene and safety with suppliers. Raw materials enter the partition wall of the warehouse and leave the ground. Separate finished products from semi-finished products, and separate raw and cooked products. Unshaped foods are stored in clean containers and covered to prevent cross-infection.

The second is to strictly control production and operation. In the process of food processing, in strict accordance with the relevant regulations, the disinfection should be thoroughly cooked. In the roughing room, choose vegetables and cut them on the chopping board. The operating room should be clean and sanitary, the dining room should be clean and bright, and all doors and windows should be equipped with salmonella and sand windows. Each team should fill in the canteen attendance and canteen operation log every day, and show the food quality inspection table. Washing vegetables is learned. What vegetables should be washed before cutting, what vegetables should be cut before washing, what vegetables should not be soaked, what vegetables should be soaked and washed, what vegetables should be soaked in cold water, what vegetables should be soaked in hot water, what vegetables should be soaked in salt water, and how long they should be soaked, all of which require workers to operate in strict accordance with the rules. Vegetarian food is stored in a separate cupboard, and the chopping boards are separated and processed with knives. Potatoes do not need to germinate, green beans should be cooked in water, soybean milk should be boiled, and cold dishes should be heated thoroughly to avoid poisoning incidents.

The third is to strictly control the sales of finished products. Every meal of cooked food is transferred from the cooking room to the tea room for isolation and storage. Before selling meals, the chef must wash his hands again, disinfect and wear a mask. Overnight dishes are put in the freezer of the canteen, and moldy food is not sold.

Fourth, strict tableware disinfection. Cleaning and disinfection of tableware and containers for placing crops: firstly, clean the disinfected items with boiling water, then chemically disinfect them with detergents such as detergent, and then steam them in a steamer for more than 30 minutes. For larger items, it is physical disinfection. Backward disinfection rooms and cabinets must be cleaned and disinfected. In recent years, the superior departments have randomly checked the disinfection and sanitation of tableware in our canteen every time, and the qualified rate is 100%.

Fifth, strictly control the personal hygiene of chefs. As a canteen operator, he insists on regular physical examination and holds a health certificate. Develop good personal habits, frequently cut hair, nails, wash clothes, and change work clothes, so as to wash hands, disinfect, wear work clothes, work hats, and put on posts before going to work; Wear a mask when selling rice; Stop smoking at work.

In short, I made my own efforts for the healthy and rapid development of our school in the school canteen, which was recognized by the teachers and students of the whole school, trusted by parents and affirmed by leaders at all levels. I will continue to innovate in my future work, accept more supervision and guidance from school leaders, better serve teachers and students, and make the school canteen work to a new level.