Staggered peak meal plan template (choose 6)

? How to write the plan? Many people have no experience, because they have never written a planning book. Therefore, the following is the template of the plan for eating at the wrong peak (selected 6 articles) for your reference only, hoping to provide you with reference!

What is the meal plan template for off-peak meals (choose 6 articles)? In order to implement the requirements of the higher authorities on the prevention and control of epidemic situation in novel coronavirus, further improve the prevention and control of epidemic situation in schools, effectively protect the health and life safety of teachers and students, and ensure the safety of dining for teachers and students in the whole school after students return to school in autumn, the requirements for dining during the epidemic situation are formulated as follows:

? 1. Eating in the canteen

? 1. Students eat in the canteen in batches and in different time periods (a group of about 300-500 people);

? 2. During the epidemic period, the meal time is: breakfast at 6: 00- 10: 00, lunch at1:00-13: 00, and dinner at17: 00-1.

? All personnel entering the canteen must wear masks and accept the temperature test of the canteen staff. Those who feel unwell or have fever symptoms need to go to the nearest temporary isolation point for further observation;

? 4. The canteen is equipped with entrances and exits, which are separated, and diners consciously queue up and enter and exit in an orderly manner;

? 5. Keep the distance between people greater than 1 m when queuing to order food, and implement one-way queuing mode;

? 6. In the dining area, the dining system of one person and one table in the same direction is implemented, and a signboard of "one person, one table, dining in the same direction" is posted on each table. When eating, people are separated by more than one meter, and the seats are staggered. They don't sit or talk.

? 7. Meal time is 20 minutes in batches (note: you can take off your mask to eat after sitting);

? 8. Encourage teachers and students to bring their own lunch boxes and bring them back to the office and dormitory for meals. Disposable snack boxes and leftovers in offices and dormitory areas must be taken downstairs and placed according to the requirements of garbage classification.

? Second, isolate the food delivery personnel

? The designated canteen is responsible for delivering meals and sending them to the designated isolation point in the form of disposable lunch boxes. Meal label: breakfast 6 yuan, lunch 13 yuan, dinner 13 yuan. After the expiration of the quarantine period, the meal fee will be collected uniformly.

? Third, put an end to food waste and form the habit of saving.

? The majority of teachers and students should develop a dining culture with moderate diet and no leftovers, consciously resist extravagance and waste, reasonably consume and match meals, do not talk about ostentation and extravagance, do not engage in comparison, do not eat much, and pack leftovers.

? Logistics service office

? August 2, 20201

Meal planning template for off-peak meals (selected 6 articles) Part 2? This case is formulated in order to effectively prevent and control novel coronavirus, strengthen the prevention and control management of employees' restaurants, meet employees' dining needs and ensure employees' health and safety.

? First, the canteen ventilation measures

? Restaurants are densely populated areas, so air circulation should be strengthened to maximize outdoor fresh air.

? 1. reasonably open some external windows to make the restaurant have good natural ventilation effect and strengthen indoor and outdoor air circulation;

? 2. In stairwells or enclosed areas (areas without external window ventilation), fire smoke exhaust equipment should be turned on regularly (the fire control system should be restored to normal state after moving) to ensure air circulation in all areas.

? 3. The restaurant specific ventilation measures:

? 3. 1 Switch all windows in the dining area after graduation every day;

? 3.2 The kitchen area shall implement window switch according to the actual demand of each storage room;

? 3.3 The ventilation time is 6:00, 12:30, 17:00, and the opening time of each stage is 15-25 minutes.

? Second, the restaurant disinfection measures

? Novel coronavirus disinfectant;

? 1. Chlorination disinfection category: 84 disinfectant, hydrogen peroxide, etc.

? 2. Alcohol concentration: 75% alcohol (flammable and calibrated).

? 2. Disinfection type:

? Spray type: Sprayer sprays disinfectant on the surface for disinfection, which is suitable for quick and effective disinfection.

? Wipe-and-drag: Soak cloth or other wipes in disinfectant, and wipe the surface of the object for disinfection, accumulation and disinfection.

? 3. The specific disinfection should be carried out in the table. Disinfection frequency of disinfectants: 84 disinfectants in dining area, exit, corridor, elevator and washroom, 3 times of alcohol spraying and mopping in operation room, 2 times of mopping in blank room (before breakfast and after graduation), 3 times of dining room doors and windows (after graduation) and 2 times of garbage cans (before and after each meal).

? 4. Disinfection management shall be implemented in the restaurant setting, and relevant disinfection records shall be kept.

? 5. Other disinfection management: according to national product safety laws and regulations.

? Third, the staff dining safety measures

? In order to stop the spread of the epidemic, combined with the actual situation of employees, employees implemented the "staggered dining system" and "scattered dining system", and at the same time, the dining seats in the restaurant were "reformed" and an "outdoor dining area" was added to ensure the dining safety of employees.

? 1. Interior seat "conversion":

? 1. 1 The dining room has six tables. In order to ensure the safety of employees' dining, the middle partition measures are implemented for dining seats (plastic wrap is put in the middle partition);

? 1.2 employees should "cross" when dining, with an interval of 1 (see the intention for details);

? 1.3 After the renovation, the dining room on the first floor can accommodate about 300 people, and the dining room on the third floor can accommodate 300 people.

? 1.4 seat change and seat intention of the restaurant:

? 2. Add outdoor temporary dining area:

? 2. 1 Add location: west terrace of the restaurant (about 1600 square meters);

? 2.2 Dining seats: a single table can accommodate about 240 people (it can be derived from the employee's midfield position to increase dining seats);

? 2.3 Location arrangement: Keep the space around each desk and chair above1m..

? 3. The wrong time dining system:

? 3. 1 The restaurant prepares meals in advance according to the timely meal time of employees to ensure normal meals;

? 3.2 The wrong meal time is: the original meal time is 30 minutes earlier and delayed 1 hour (tentative) to ensure that employees have enough time to eat;

? 3.3 According to the renovation of the restaurant and the addition of outdoor temporary dining area, the total dining capacity of employees is about 900 people at a time, and the total number of students is 3,700, which needs to be divided into four batches; The total capacity of each batch needs to be divided into batches, and the total meal time of each batch is total.

? (about) 37009004 times 40 minutes 2.5 hours 4. Decentralized catering system:

? 4. 1 While eating in batches, divide the schools into floors, stipulate the number of times to take meals and eat on each floor in each batch, ensure the fast speed of taking meals, and ensure that subsequent schools can have enough time to eat.

? 4.2 The outdoor dining area is subject to the "adjustment/rotation system", and outdoor dining is adjusted and rotated in batches every day. At the same time, the class teacher should supervise on the spot to ensure the order of eating.

? 4.3 Increase the outdoor "leftovers collection table" and waiters, and clean the rag table with disinfectant in time after learning to eat, so as to ensure the safety of the next batch of people who learn to eat.

? (4) Mandatory requirements for employees' dining procedures:

? All diners must always wear hoods when they enter the restaurant for dinner (formal dinner);

? No one is allowed to eat in the restaurant without a hood;

? Employees should take the initiative to swipe their cards when eating, and keep a strict distance and contact with him.

? (1) into the restaurant:

? All diners should put on their hats and enter the restaurant from the southwest steps. It is forbidden to enter by elevator or other channels.

? (2) washing:

? All diners need to go to the washing area for scientific washing (six-step washing).

? (3) Take meals:

? In the process of taking meals, don't get together and talk casually, keep the restaurant in good order, and keep a distance of not less than 50CM when queuing.

? (4) Seats:

? According to the regulations, "cross-seating" is implemented, and it is forbidden to sit together to eat, and it is forbidden to sit together to eat in the position where there is no seat sign.

? (5) catering:

? Take off the lid when eating, don't talk, clean the table after eating, and put the lid on in time.

? (6) After leaving the restaurant, wash scientifically in time, leave the restaurant from the northwest or north gate of the restaurant, and don't stay in the restaurant.

Meal planning template for off-peak meals (selected 6 articles) Chapter 3? In order to ensure the dining guarantee during the epidemic prevention and control in COVID-19, according to the work instructions of the novel coronavirus Prevention and Control Headquarters in xx District on epidemic prevention and control, combined with the actual situation of dining in the office canteen in xx District, the dining in the office canteen in xx District was temporarily adjusted. The specific scheme is as follows:

? I. Dining arrangements

? 1. Schedule

? Breakfast: 7:40-9:00.

? Chinese food:11:40-13: 00.

? 2. Dining form

? It is suggested that the cadres and workers of the government should have meals at the wrong time, and it is recommended to bring their own lunches or meals.

? Second, matters needing attention

? 1. Only the cadres and workers of the government are guaranteed to have meals. Please don't lend the meal card to others.

? 2. When entering the office canteen, you must wear a mask, prepare and show the hygiene code in advance, queue up for meals at intervals of 1 m, and sit down at intervals;

? 3. Speak less when eating and leave the canteen quickly after eating;

? 4. Each table is equipped with an alcohol watering can, and cadres and workers can locally disinfect the dining area before and after eating;

? 5. After eating, please put the lunch box and kitchen waste into the four kinds of trash cans on each floor of the office building.

? 6. This plan will be updated according to the change of epidemic situation and the relevant requirements of novel coronavirus Prevention and Control Headquarters in Kaifu District.

Meal plan template for off-peak meals (selected 6 articles) The fourth article? According to the spirit of document 19991February 15 10. In Jiaofa 20xx64, our school organized an investigation and rectification leading group led by the principal and attended by the general affairs director in charge of logistics. On March 20xx 10, our school conducted a comprehensive investigation and rectification of food safety and achieved certain results. The investigation report is as follows:

? I. System and system construction

? 1. The leading group of nutritious meals in our school is sound, and the implementation plan of the nutrition improvement plan and various work management systems have been formulated, including the operation processes of food raw materials procurement acceptance, preservation, processing, distribution, eating, safety, sample retention and waste recycling.

? 2. Sign a food safety target responsibility letter with the nutrition meal manager and the class teacher.

? Second, food safety management

? 1. The managers of our school's nutritious meals hold health certificates and have also studied food safety, food safety laws, regulations, standards and other related knowledge.

? 2. The purchase of food raw materials has real records and relevant sales bills.

? 3. Regularly clean the facilities, equipment and tableware for food processing, storage and display, so as to be clean and tidy.

? 4. There are no behaviors such as illegal processing, and samples of edible food are kept according to standards every day.

? 5. There is a special storage room, and the storage equipment can basically ensure the safety and hygiene of food storage. There is a special person to manage, a special person to register related systems, and food storage.

? Third, management.

? 1. In the process of eating nutritious meals, students are often educated about safety and self-protection. There is no waste of nutritious meals for students. Our school appoints the head teacher of each class as the observer of nutritious meals in this class, and is responsible for organizing students to have meals in this class.

? 2. Formulated the emergency plan for safety accidents of nutritious meals, and strictly stipulated the accident reporting system. Every time you buy food raw materials, you have storage records.

? Fourth, food safety around the campus.

? 1. According to this survey, there are no sales stalls or "small dining tables" around our campus.

? 2. According to the field investigation, there is no potential safety hazard in the nutritious meals in our school.

? Five, the focus of food hygiene work in the future

? Effectively strengthen food hygiene and safety work, put an end to food hygiene and safety accidents, and ensure students' health and life safety. In our future work, we intend to:

? 1. Further increase the publicity of food hygiene and safety knowledge, and improve students' sense of responsibility, food hygiene knowledge and self-protection ability.

? 2. Increase the frequency of daily inspection and supervision of food hygiene and safety, timely investigate the hidden dangers of food hygiene and safety, firmly establish the awareness of "safety first", serve teachers and students, ensure well-being, strive to create a safe and good food hygiene environment, and constantly build a harmonious campus that people are satisfied with.

? 3. Continue to actively cooperate with relevant departments, consolidate the achievements of food hygiene and safety work, create a good food hygiene and safety atmosphere, and make greater contributions to building a harmonious campus.

Meal planning templates for off-peak meals (selected 6 articles) Chapter 5? In order to do a good job in the food safety management of our school canteen and ensure the health and life safety of students after the start of the new semester in the spring of 20xx, our school conducted a comprehensive and serious self-examination on the food hygiene of our school canteen in accordance with the notice requirements of the document "Work Plan for Special Inspection of Food Safety in Spring Canteen in Zhenning Autonomous County" issued by the County Education Bureau and the County Health and Food Bureau, with a highly responsible attitude towards students, parents and society. The self-examination and self-examination are reported as follows:

? First, the basic situation:

? There are 32 teachers in our school, 247 students and 132 students. For a long time, food safety and hygiene work has always been in the first place, and food safety is the top priority of the work, paying attention to peacetime and details.

? Second, establish a leading body and strengthen the sense of responsibility.

? In order to strengthen students' collective dining safety and food hygiene, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. A leading group for food hygiene and safety was set up, with the principal as the team leader, the vice president and the general affairs director as the deputy team leader, and the canteen management personnel were specifically responsible for the division of labor and implementation at different levels. The leading group shall regularly and irregularly check the food hygiene and safety in the canteen, and make timely rectification when problems are found.

? At the beginning of this semester, a canteen hygiene meeting was held, which clarified the responsibilities and specific division of labor, planned the specific safety work and clarified the responsibilities. At the same time, a meeting of teaching staff and logistics staff will be held to train canteen staff and learn the documents issued by superiors. Logistics staff are required to improve the hygiene awareness and common sense of canteen hygiene, effectively realize the importance of students' safety and hygiene work, ensure that children are well educated, managed and protected, and let parents safely hand over their children to us.

? Third, the investigation of the canteen environment, the cleaning and maintenance of the canteen environment, the elimination of rats, cockroaches, flies and harmful insects and their breeding conditions, and protective measures.

? Fourth, ensure that catering employees hold certificates.

? Five, improve the health and food management system, so that the responsibility to people. Establish and improve the health management system and accountability system, the responsibility should be implemented to people, do a good job in food hygiene publicity, and the teachers in charge of logistics should inspect the canteen once a week.

? Six, five levels, put an end to food poisoning accidents:

? (1). Ensure purchasing and processing: do a good job in purchasing acceptance, ask for vouchers and tickets, record purchasing ledger, cook thoroughly, and keep food samples.

? (2) Turn off "disinfection". All tableware and utensils are sterilized at high temperature.

? (3), the "personal hygiene". Employees who feel unwell can't work in the canteen. Employees must obtain health certificates and pass food hygiene training before taking up their posts. When entering the canteen, the staff must be "three whites".

? (4), put an end to non-working personnel into the kitchen, to ensure no poisoning phenomenon.

? (five) food processing and production management, storage facilities are clean, raw materials and cooked food are completely separated, and food sample retention and sample retention equipment are in normal operation.

? Seven. measures for rectification and reform

? In order to effectively control the occurrence of food poisoning incidents, do a good job in monitoring all kinds of hidden dangers of accidents and effectively protect the health and safety of teachers, students and employees. We focus on the following aspects to solve:

? (1), strengthen publicity and education to enhance students' awareness of food hygiene and safety. Canteen should strengthen education through classroom education, blackboard newspaper, knowledge lectures and other forms, so that the knowledge of food hygiene and safety is deeply rooted in the hearts of the people, consciously resist counterfeit and shoddy products and safeguard their own health. At the same time, it also allows canteen staff to consciously operate in accordance with the Food Hygiene Law.

? (2) Strengthen management to prevent food from flowing into the mobile stalls at the school gate; The production and processing of canteens should be supervised and strictly operated. Increase rewards and punishments.

? (3) Stop using disposable bowls, chopsticks and plastic bags to prevent white pollution and food-borne diseases.

? (4) Through health education, warn students not to eat moldy food, not to buy three-no products, not to drink raw water and cold water, and educate students to enhance their awareness of self-protection. Use campus radio, blackboard newspaper and special lectures to publicize health and food safety knowledge and advocate students to develop good health habits. Strengthen the monitoring of the surrounding food stalls, and prohibit students from eating at unlicensed stalls or buying non-staple food, drinks and other commodities.

? Eight, the existing problems

? (1), due to financial reasons, the standard of supporting facilities in the canteen is not high.

? (2) The canteen staff are hired from nearby and teachers' families. They have just engaged in catering and need to adapt.

? In a word, only by persistently doing the above points can we put an end to food poisoning accidents. This semester, we must make persistent efforts to ensure good customs and good food, and make the canteen more hygienic.

Meal planning template for off-peak meals (selected 6 articles) Article 6? In order to provide a safe and orderly dining environment for teachers and students during the epidemic prevention and control period of 20xx, we decided to implement the following methods to ensure the dining safety in the school cafeteria during the epidemic prevention and control period, and combined with the actual situation of our school, formulated the dining plan for this peak period.

? I. Work objectives

? The dining time in the canteen is wrong, and the lunch boxes are scattered all over the floor. If teachers and students stay in school, there will be a box lunch, and students will have meals, which will be distributed to classrooms in different classes to avoid gathering diners in the canteen.

? The second is propaganda in place and scientific prevention and control.

? Through class meetings, radio and other forms, the importance and necessity of sharing meals during the epidemic were widely publicized among teachers and students, which attracted attention. Restaurants and canteens shall post propaganda slogans, release epidemic-related knowledge and mainstream authoritative information, and guide canteen staff and diners to correctly understand the epidemic situation and scientifically prevent and control it. In particular, the canteen staff are required to "do not spread rumors, do not believe rumors, do not spread rumors" and do a good job in food security wholeheartedly.

? Third, the organization is in place and orderly.

? Separate meals in grades, and eat at the wrong time. The canteen posted the "Guidelines for the Prevention and Control of Canteen Work". When dining, the canteen arranges special personnel to be on duty to direct, take temperature measurement, reasonably divert diners, and eat at the wrong peak, appropriately extend the interval between meals at the wrong peak, so as to maximize the scattered and orderly dining. Class implementation class

? The director's follow-up measures ensure that students keep a safe distance before meals, do not communicate, do not eat face to face, and leave the restaurant quickly after meals. The school director takes turns to be on duty to ensure a good dining order.

? Fourth, specific measures.

? All teachers and students bring their own chopsticks The distance between people is required to be 1.5m, and masks should be worn. Soup is packed in an environmentally friendly disposable box.

? The teacher's breakfast is divided in the kitchen. 7: 20-8 am:10 faculty members come to the kitchen to get breakfast and eat in their own offices. Tableware will be put in the designated place before 8: 30, and the canteen staff will take it back to the kitchen for cleaning and disinfection.

? 3. The teacher takes the office as a unit to send11-2 people to the kitchen for lunch, and then send the tableware back to the kitchen for cleaning and disinfection before 12: 10.

? The primary soup box is arranged by the teacher himself and sent to the garbage bin.

? 4. Students have lunch at 1 1: 00, and the workers will send lunch boxes to all classrooms for dinner. Tableware is placed neatly outside the classroom after use, and workers will tidy it up. Disposable soup boxes are sorted by each class and sent to the trash can.

? 5. Requirements and procedures for off-peak dining.

? (1) Under the guidance of the class teacher, the whole class goes to the canteen in an orderly manner according to the prescribed route, without advance or delay, and the students do not leave the class team and make noise.

? ② When students of each class dine in the designated area, the interval between meals should be above 1 m, and they should not communicate and talk less during meals to avoid cross infection.

? 6. Students' dining requirements

? Before eating:

? 1. To form the habit of washing hands before meals, wash your hands according to the six-step washing method.

? 2. Students of all grades must eat in strict accordance with the meal time and place stipulated by the school. Teachers are not allowed to procrastinate in class, and are not allowed to mention meals or postpone meals without special circumstances.

? When eating:

? 1. Civilized dining. Be orderly, not crowded, not crowded, not chasing, not booing, and don't talk when eating.

? 2. scrimp and save. Save food, put an end to waste, cherish the fruits of labor, leave no food, and do not litter.

? 3. Strictly abide by the management regulations of schools and canteens, and obey the management and scheduling of teachers on duty.

? After eating:

? 1. Pay attention to food hygiene, and wash the tableware carefully in time. Don't dump leftovers indiscriminately, and the leftover food should be dumped in the storage bucket at the designated location; Put an end to dumping leftovers into the trash can.

? 2. Save water. Don't turn on the faucet at will, turn it on properly when washing, and turn it off in time after using water.