Annual summary of personal canteen work 202 1 1
Time flies, busy, and the school year is about to pass. Looking back on every day in the past, as the person in charge of the school canteen, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work and management will probably affect the physical and mental health of teachers and students. Therefore, in order to foster strengths and avoid weaknesses and do a better job in the future, here, I make the following summary of the canteen work this school year.
First, strictly control the hygiene of the canteen, because it is a major event related to the health of every teacher and student. First of all, every canteen staff is required to have a physical examination every year before taking up their posts. Secondly, conduct ideological education for staff from time to time and implement the requirements stipulated in the Food Hygiene Law. Through learning, improve the service quality and awareness of employees at work. Do a good job in food hygiene and tableware "one wash, two flushes and three disinfections" in our canteen. The workbench should be washed with it, the chopping board should be separated from meat, vegetarian food, raw food and cooked food, and the kitchen should be thoroughly cleaned every day. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen.
Two, strictly control the food safety, every semester with the canteen staff to study the "People's Republic of China (PRC) Food Hygiene Law", improve the ideological understanding of each staff. Various rules and regulations have also been formulated and put on the wall, and the prevention and control plan for food poisoning has been improved to ensure the safety norms of school canteens from the system. Regularly train canteen staff on laws, regulations and work norms, so as to take laws and regulations as the criterion. We also attach great importance to the internal management of canteens and make great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, and standardize everything at all times. In food hygiene, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention).
Third, strictly control the food procurement, and strictly control the "five customs" in the procurement work, that is, strict purchase channels, goods warehousing acceptance, standardized operating procedures, food hygiene and safety, and food storage and custody. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and make detailed records. Ensure the quality of incoming goods and keep all unsafe factors out of the school gate.
Fourth, try to control cooking techniques. While strengthening the inspection and supervision of canteen staff, cultivating their good hygiene awareness and habits and cooking quality, they often listen to the opinions of teachers and students, hold a canteen work meeting once a month, modify and determine the menu every month (4 weeks), and strive to make the weekly recipes rich and varied, and constantly improve the quality of meals. Always urge the canteen staff to cook well and improve the skills and skills of the cooks. Make every day's meals strive to be "delicious", so that teachers and students can eat nutritious and feel at ease.
This year, the canteen of our school has been inspected and randomly sampled by the Municipal Health Supervision Office for many times, and the hygiene qualification rate has reached; In the establishment of provincial safe schools, our canteen won unanimous praise from experts; Won the title of Grade A canteen in the municipal canteen appraisal. In the food safety and hygiene appraisal of the catering industry in the city by the Municipal Health Supervision Office, it won the honorary title of excellent. The management of the canteen has a long way to go, but I firmly believe that with the care and supervision of the school leaders, the cooperation of all teachers and the cooperation of Qi Xin, the canteen staff, our canteen will be better and better.
Annual summary of personal canteen work 202 1 2
This semester, my work is facing brand-new challenges. In the past period of time, thanks to the reuse of school leaders and the cultivation of the school, I have been the supervisor of the canteen since this semester, responsible for the development and implementation of the overall work of the canteen. This school year, the Food and Beverage Department of the General Affairs Department continued to adhere to the principle of "service, standardization, high efficiency and first-class" put forward by President Lei, clarified the working ideas, strengthened the implementation of post responsibility system, strengthened infrastructure construction and strengthened post training. Continue to follow the headmaster's advanced concept of running a school, guide the canteen staff to form a good habit of hard work and diligent thinking, adjust their mentality, accurately position themselves, firmly establish the service consciousness of "service, standardization, high efficiency and first-class", spare no effort to relieve the worries of teachers and students, complete food hygiene, food quality and food safety work with high standards, be responsible for the health of teachers and students, and serve the teaching management system and school development. Our school has developed by leaps and bounds since its establishment, and the school canteen is responsible for providing food security services for all teachers and students. It can be said that the logistics management of canteen is a department most closely related to the daily life of teachers and students.
Through half a semester's work, under the guidance of the director, with the strong support and help of school leaders, teachers and colleagues from all departments, I closely cooperated with the director to implement all the work in the canteen, and worked with all the staff in the canteen to constantly improve themselves, sum up experience and improve their own quality, so that the overall work of the canteen this semester has been substantially improved and pushed to a new level, providing better logistical support for the development of the school. Since I took over the canteen work in September, I have encountered great challenges. Because the high school canteen in Rome campus was newly opened in September 1, I have to transfer more than 10 old employees to the everbright canteen. Due to various reasons, it was difficult to recruit staff at that time, and Everbright canteen was always in a state of lack of staff. This semester, in the case of shortage of staff, I strengthened the professional ethics training and encouragement for canteen staff, and adopted a belt-and-belt approach to canteen management.
Let the class leaders in the canteen improve themselves while managing others, point out the irregularities in their work in time, put forward improvement measures, and guide them how to make the overall work conform to the norms and standards. I used every opportunity to help them until the end of this semester. In routine work, the eight-character policy of "service, standardization, high efficiency and first-class" is the guiding principle for school leaders to work in the general affairs department; My canteen organizes all the staff to seriously study the principles and policies of the school, how to translate the advanced ideas of the school leaders into practical work, and make our work truly serve the school teaching management system, the teachers and students of the school, the society and achieve good comprehensive benefits; Through weekly meetings, employees' ideology is formed. Our job is to educate, which should reflect both service and education. We should not only work actively, but also work hard; Through the work of this half semester, the mental outlook and work style of the canteen staff have been clearly displayed, which has made effective progress in the overall work.
Starting from every week, insist on holding early meetings, timely solve and deal with the substandard places of employees, sum up yesterday's comprehensive work, arrange today's new work, assess and evaluate employees' daily work, and make employees' work clear in a short time; Make employees constantly improve and make progress in their work; Every Friday afternoon, the regular meeting summarizes the overall work of the canteen and arranges the work next week, summarizes the work of employees this week, and helps employees improve their work ideas, professional knowledge, skills and service attitude.
Annual summary of personal canteen work 202 1 3
Under the correct leadership of the company's leaders and competent leaders, and with the strong support of all departments, the staff canteen has done solid work, pioneering and innovative, forge ahead, effectively maintained the preparation and orderly development of the canteen, and ensured the standardized operation of the canteen. A lot of work has been done in strengthening management, perfecting mechanism, stabilizing thinking, perfecting system, safety management and completing tasks, which are summarized as follows:
First, focus on the overall situation and raise awareness.
I insist on food security for employees, constantly adjust the food quality and diet structure of main and non-staple foods, correct service attitude ideologically, strengthen personal understanding, improve cooking skills, improve food environment, do a good job in food hygiene, ensure food quality, strengthen canteen management, eliminate waste, and strictly control procurement. , so that our normal work in an orderly way, all the work and the overall situation of the company have made a rapid leap. In this case, my work rhythm, various management and life support work can keep up with the excellent situation of the company's rapid development. At the same time, I insist on people-oriented, care about employees' lives, and do a good job in the canteen without relaxation, so that the employees' canteen can truly become the "home of employees" and the home that cadres and employees are satisfied with. Can keep up with the overall situation of the company's work, closely contact with the actual situation of the unit, adhere to the self-awareness of "life service is no small matter" and "it is our duty to do a good job in all kinds of reception services for employees", and realize the importance of doing a good job ideologically, so as to consciously devote themselves to all kinds of service work.
Second, strengthen management and standardize operation.
Strengthening the interaction between managers and workers involves some specific issues, such as diet, which is considered as a "thankless job". In this case, I didn't slack off on my work because I did a lot of work but didn't get everyone's approval, but tried my best to do all kinds of services well. Did not live up to the expectations of the company, leaders and cadres and employees, set an example, strengthen management in all aspects, and constantly create good service conditions for everyone, laying a good foundation for gradually moving towards standardized management and quality service. While doing a good job in various management, we have also done a lot of work in changing service methods, changing service attitudes and improving service quality. We always adhere to the people-oriented service concept and adopt various service methods to bring convenience to cadres and workers as much as possible and make everyone feel at home when dining in the canteen.
Third, unity and cooperation, quality service.
The tasks of the staff canteen are fragmentary and complicated, but each task is closely related to the overall work of the company and the quality of life of cadres and workers. Therefore, with the support of the competent authorities, it is the focus of our work to insist on food supply and improve quality service. When it was first established, the staff canteen was understaffed and had a heavy workload. The weather is hot. In order not to affect my normal work, I can strictly obey the arrangement of the leaders, regardless of the conditions, and go all out to do a good job in food security. In order to do this job well, we have made more efforts in service attitude and food quality, shared the same interests with colleagues in canteen management and service, and tried our best to bring high-quality service to cadres and workers, which has won unanimous praise from employees.
Fourth, pay special attention to hygiene and keep it clean and tidy.
Strengthening the sanitary management of the canteen is an important part of the catering work, which involves the health status of every dining staff. As chefs, we attach great importance to the idea and action, so as to clean the canteen floor, doors and windows, operating table and dining table every day, so as to be free of dust, grease and sundries. It is necessary to strengthen the washing and disinfection of tableware, ensure that every meal is disinfected, and at the same time do a good job of personal hygiene, maintain a high standard of personal hygiene, and ensure that every meal is free of sundries. Make the dining environment of the restaurant meet the hygiene standards.
5. Plan procurement to ensure quality.
The purchase of staple food and non-staple food is related to the quality and taste of dishes, and also to the physical and mental health of employees. As a canteen worker, we should plan, take measures and step by step, use it first and then use it, which is cheap and good, and we should not buy rotten food, expired food or food harmful to people's health. Shop around to ensure that the food standards of employees are not wasted or lost.
Six, strengthen management, safety precautions
Strengthening management on the basis of ensuring supply and service, the safety of canteen is also one of the key points, and it is also the key defensive position of a unit. As a canteen worker, I always keep in mind the safety work, always check the use of power supply, the management and use of gas tanks, the locking of doors and windows at night, including cutting off electrical appliances and power supply when not in use, doing a good job in food quality inspection, preventing food poisoning, and nip in the bud for the orderly development of the company's work and employees.
Of course, although some achievements have been made this year, there is still a big gap between the requirements of leaders and the expectations of cadres and workers. At present, under the new situation of rapid development, the pace of our work is not big enough. In the new 20__ years, we must keep up with the pace of the company, constantly improve the shortcomings in our work, and better provide delicious meals for our employees.
Annual summary of personal canteen work 202 1 4
Another semester has passed, and the canteen, as the most important thing in logistics, is naturally indispensable. As a canteen, you can't do without food. Food is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As canteen managers, we should pay more attention to the diet of employees and consider the physical and mental health of each teacher and student. Now let's sum up the canteen work in this period:
First, show certificates to eliminate potential safety hazards.
Our school is a big school with nearly 5000 people. As a large-scale collective canteen, strict implementation of food hygiene and safety is a major event related to the health of every teacher and student. First of all, every canteen staff should have a physical examination before going to work every year, and those who fail the physical examination are not allowed to go to work. Secondly, carry out ideological education for employees from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. 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 any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen.
Second, strengthen software management.
At the beginning of the semester, canteen managers and employees studied the Food Hygiene Law of People's Republic of China (PRC) together to improve the ideological understanding of each employee. This semester, ten rules and regulations (such as the system of asking for certificates) were formulated and put on the wall, especially the flow chart of food poisoning report (on the wall) and the food poisoning prevention plan were improved, so as to ensure the safety norms 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 are specially set up to strictly control all kinds of main ingredients and fundamentally eliminate food safety hazards.
The school attaches great importance to the internal management of the canteen and makes great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, and standardize everything at all times. In food hygiene work, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention) and strictly control the "five customs" in procurement work, that is, strictly control the purchase channels, goods warehousing acceptance, standardized operating procedures, food hygiene and safety, and food storage and custody. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and record in detail. Ensure the quality of incoming goods and keep all unsafe factors out of the campus.
Strengthen training and inspection to cultivate good hygiene awareness and habits of cooks. At the same time, strengthen the improvement of cooking skills. Earnestly do a good job in all kinds of accounts and related materials, so that the information is not lacking and the content is accurate 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.
Third, standardize operations and put them in place.
This semester, the school has formulated and improved various management systems, such as post responsibility system for all kinds of personnel and code of conduct for service personnel, and put forward clear requirements for food hygiene, environmental hygiene, personal hygiene of cooks, raw material procurement, acceptance, storage, processing, sales and tableware disinfection in the canteen, so as to achieve clear responsibilities, complete management system, level-by-level control, reasonable process and standardized operation. Adhere to the separation of raw and cooked, strict tableware disinfection and cleaning. Strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials; Resolutely reject raw materials that do not meet the requirements. Strict institutionalized health management, clear division of labor, clear responsibilities. In the daily management of employees, our system has added emotion, managed by our own actions and managed by guidance. Under constant instruction, employees can change from assigned work to self-work.
Fourth, increase hardware investment.
In the management of canteen, we deeply feel that the current situation of canteen hardware facilities and equipment can not meet the development requirements. Therefore, the school invested nearly 600,000 yuan to renovate the canteen this summer, renovated the new teachers' canteen and improved the dining environment for teachers and students.
Five, the implementation of fixed-point procurement system, put an end to security risks.
The safety work of the canteen mainly lies in the procurement, processing and storage of food, the cleaning and disinfection of tableware and the canteen staff themselves. The school has further improved its understanding of centralized procurement of raw materials for canteens, with systematic measures and standardized procedures, and fixed-point procurement of oil, seasoning and rice. Under the principle of quality first and price second, pork is provided by Chenhe pig-raising professional credit cooperative with complete qualifications in our county. And adhere to the licensing system, obtain the food hygiene inspection certificate, laboratory test sheet, business license and related certificates, and accept them by special personnel, and earnestly do a good job in the inspection and acceptance of incoming goods. Food processing, storage, tableware cleaning and disinfection should be carried out in the post, with division of labor to people, clear responsibilities, timely records, and irregular inspections by the principal and logistics director. At the same time, strengthen the ideological education of canteen staff, strengthen the study of political theory, establish the idea of serving education and teachers and students, care about the life of canteen staff and solve their difficulties, so that they can work wholeheartedly for the canteen without selfish distractions. The canteen staff and related management personnel shall have a health check-up every academic year, hold a safety meeting once a month, and have a health check-up once a day, and receive necessary knowledge training so as to make temporary checks at any time, maintain good personal hygiene, and wear uniform work clothes and work caps. Due to the great attention and unremitting efforts of school leaders at all levels, it has laid a good foundation for the hardware construction and software management of catering work in our school, enhanced the safety and health awareness and sense of responsibility of all faculty members, and formed good and standardized hygiene habits. The overall catering work in our school has made great progress and certain achievements, ensuring the stability and development of the school. There has never been any safety accident in the canteen, and the canteen work has been well received by superior leaders and health departments. In order to improve the quality of students' meals and satisfy students, parents can rest assured that the school strictly controls the zero profit of the canteen and does not usurp students' money.
Problems in intransitive verbs
With the improvement of people's living standards, little mathematics has become a bad habit of being spoiled, which is mainly manifested in:
1, picky eaters, partial eclipse, leading to the phenomenon of watering rice and vegetables;
2. Individual students have poor independent living ability, are unwilling to wait in line for meals, and often eat instant noodles and bread.
On the other hand, due to the lack of research on students' psychology, individual canteen staff often can't think what students think and treat each student correctly, which brings certain difficulties to canteen management. However, every job has its advantages and problems, but as long as we look at it in two, the difficulties will become handy. Therefore, I firmly believe that with the care and supervision of school leaders and the joint efforts of all canteen staff, our canteen will surely become more and more prosperous.
Annual summary of personal canteen work 202 1 5
Summary of the Management of School Canteen In the past 20 years, our school has strictly implemented the Food Hygiene Law, strengthened the management of food hygiene, managed the student canteen, and constantly improved the management rules and regulations in practice. The management of canteen in our school is scientific, standardized and institutionalized, which has been praised by superior leaders many times. The following is a summary of canteen management in the past year.
First, leaders paid attention to it, recognized it in place 1, and set up a leading group. Since its opening, the school has organized a strong team to manage the canteen scientifically. The principal is the team leader, the vice-principal is the deputy team leader, and the logistics leaders, the Political and Educational Affairs Office, the Youth League Committee and the student union cadres are members of the management leading group, focusing on the standardized management of canteens and food hygiene and safety, so as to achieve goals, plans, priorities and measures.
2. The most important thing in canteen work is that people take food as the sky, food as the sky, people-oriented and health first, which is the top priority of school canteen management. Nearly 1000 students in our school eat in the school cafeteria. The quality of canteen service is directly related to the quality of life and physical 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 management of food hygiene in canteens, firmly establishes the ideas of safety first, hygiene first, health first and quality first, implements all-round management and strong supervision, and provides first-class services for teachers and students of the school, satisfying students and reassuring parents. We have been exploring the management of canteens, established a scientific and standardized management mechanism, and won social recognition.
Second, establish and improve the management system, strengthen the school meal management 1, and improve the rules and regulations, which are the basis for implementing scientific management. Canteen management strictly implements laws and regulations such as People's Republic of China (PRC) Food Hygiene Law and School Hygiene Regulations. On this basis, the school has formulated the Food Hygiene and Safety Management System, the Emergency Treatment System for Food Poisoning and Epidemic Reporting, and Food. Establish and improve the post responsibilities and post management system, further clarify the post responsibilities and food hygiene operating rules, and make detailed provisions on environmental hygiene, food hygiene and personal hygiene to ensure that food hygiene management has rules to follow.
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 the "three customs": the first customs is to purchase goods well. The main raw and auxiliary materials in our canteen are fixed-point procurement and contract system. The contract has clear quality requirements, including a copy of the supplier's ID card, detailed home address and contact information. The chef is responsible for checking every day to see (production date, certificate, quality inspection report, packaging, deterioration, germination, whether or not) to prevent returning to school during the "May 1" and "Eleventh" holidays, and all the remaining ingredients should be replaced before the holidays; The canteen purchase must be registered and accepted, and the purchase registration must be carried out. Established a shopping claim card and reporting materials. At the second level, the processing is carried out in strict accordance with the operating procedures. Vegetables should be soaked in clear water for more than half an hour every day to remove pesticide residues or vegetable worms. Oil will not be reused during processing. Irrelevant personnel in processing and storage places are not allowed to enter or leave, and food samples should be kept. The third is meal sharing, which is strictly in accordance with the requirements of food hygiene and safety. First, prevent food from turning sour, rotting, deteriorating and polluting. Once found, it will be severely punished immediately. Second, to prevent others from poisoning, in the management of food hygiene, canteen managers effectively supervise all links and prohibit non-operating personnel from entering the canteen, thus refusing the occurrence of poisoning incidents in time and space. Prevent the spread of diseases, insist on operating tableware by special personnel, use drugs for disinfection, and do a good job in cleaning tableware to prevent cross-contamination. Do a good job of killing flies, mosquitoes, cockroaches and rats regularly, cut off the source of infection and ensure the health of teachers and students.
3. Establish a supervision mechanism In order to strengthen the supervision of food hygiene in canteens, a management organization and a leading group for canteen management have been established, which are responsible for the daily management, inspection, supervision, tasting, sample retention, form filling and canteen files. The school canteen management leading group conducts random checks on canteen work from time to time, and also conducts people's discussion and evaluation among teachers and students to find problems and solve them in time. The management department, teachers and students have been formed, which has played a positive role in all-round supervision of school canteen management.
Third, improve the quality of employees, establish a sense of service 1, and strictly implement the employment system. The canteen staff sign an employment contract with the school to clarify the rights, obligations and wages of both parties. The school pays attention to ideological and political quality, professional and technical ability and sense of responsibility when hiring employees, 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 the rules and regulations of school canteens, improve their legal awareness and food hygiene and safety awareness, insist on holding canteen management meetings every week, and canteen employees should study independently for more than three hours every month.
Conduct personal health examination for new employees. Those who fail the physical examination, those who fail to wear work clothes are not allowed to take up their posts, and establish personal files. Through pre-job training and intensive learning, we can improve the quality of employees, deepen service awareness, improve service level and quality, meet the needs of teachers and students, and provide strong logistical support for the development of the school.
3. Raise awareness and build a brand school with excellent service. According to the characteristics that students are active, self-discipline, self-management and self-care ability are relatively poor, the school has introduced a model that students have fixed seats when dining, and canteen staff are responsible for management, so as to ensure that students eat hot meals, avoid burns, understand the dining situation of students, correct partial eclipse and find out whether students are unwell.
Middle school life is an important stage for children's healthy growth. Students' diets are diversified, the quality is guaranteed, and the nutrition needed for students' growth is guaranteed. The school prepares a week's menu and publishes it on the blackboard in the canteen. The menu requires three meals a day not only to meet the nutritional requirements, but also to pay attention to the diversity of dishes, which is different every day. In order to ensure the quality, we also accept the supervision of parents at any time. Parents can check whether we arrange dishes according to the menu or eat in the canteen with their children on any day when their children come to school.
Fourth, modern equipment, strive to demonstrate that the use area of our canteen is greater than 150 square meters, equipped with more than 100 seats; Good indoor ventilation and lighting performance.
Dining utensils are available in the canteen, and the rough machining area is strictly separated from the finishing area and disinfection area, and there are supporting facilities such as food warehouse, pastry room, cold meat room and kitchen staff lounge. The school canteen is built in strict accordance with the "honghu city Canteen Evaluation and Acceptance Standard".
Under the correct guidance of leaders at all levels, the construction and management of canteens in our school have made certain achievements. In the future, we will further improve the health and safety management of our canteen, strive to improve the service quality and level of the canteen, ensure the health of teachers and students, make the teaching work of the school satisfactory and reassure parents.