Summary report on campus canteen work 1. In order to do a good job in the school canteen and safeguard the vital interests of students, what is the canteen in our school? Pay attention to students? ,? Establish a gourmet image and create a first-class service? Activities, received good results. The specific approach is:
First, formulate and improve various management systems.
For example, the post responsibility system for all kinds of personnel, the code of conduct for service personnel, and the service commitment system. , put forward clear requirements for food hygiene, environmental hygiene, chef's personal hygiene, raw material procurement, acceptance, storage, processing, sales, tableware disinfection, etc., so as to ensure clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation.
Second, strengthen education and training to improve the quality of workers.
Select relevant professionals to participate in the city's food procurement and certification, fire safety knowledge training, food poisoning prevention and other professional knowledge training Train the restaurant staff on food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge, in order to improve the overall quality of each employee and better serve the faculty.
Third, strengthen hardware construction to prevent accidents.
The canteen restaurant has reasonable layout, good ventilation and lighting, and good steam and oil smoke emission. Set up a leading group for production safety and formulate? Three defenses? Emergency lights should be installed in the emergency passage, fire-fighting equipment should be kept by special personnel, and the administrator should conduct fire inspection every day. Are there any tips for entering the canteen? The canteen is important, and no one is allowed to enter? . Is there a warning in the operating room? Pay attention to safety and operate carefully? . In addition to purchasing and disinfection, the key and difficult tasks of hygiene are physical examination of cooks, separation of raw and cooked food, no four pests, clean three meals and cold meat. Five specialties? In view of these tasks, we attach great importance to them ideologically, go all out and take measures item by item to eliminate all kinds of safety hazards in production and ensure business safety and food hygiene.
Fourth, adhere to quality service and constantly expand the service concept.
People-oriented, create a comfortable dining environment for teachers and students, and constantly expand the business concept and service concept in the process of ensuring the supply of Chinese food for students.
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 responsibility awareness of all cooks, 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. At present, in view of the shortage of staff and heavy workload in restaurants, we should make progress despite difficulties, create conditions, pay close attention to standardized, standardized, institutionalized and orderly management, actively adapt to the requirements of school development, and push the catering work in our school to a new starting point and create greater glories.
Summary report on campus canteen work The second part is to do a good job in school canteen work and safeguard students' vital interests. The Food and Beverage Department has carried out? Pay attention to students? ,? Establish a gourmet image and create a first-class service? Activities, received good results. The specific approach is:
1. Various management systems, such as post responsibility system for all kinds of personnel, code of conduct for service personnel, and service commitment system, have been formulated and improved, and clear requirements have been put forward for food hygiene, environmental hygiene, chef's personal hygiene, raw material procurement, acceptance, storage, processing, sales, tableware disinfection, etc. in restaurants, so as to achieve clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation.
Second, strengthen education and training to improve the quality of employees. Send managers to other universities to visit and learn from the advanced management experience of brother universities. In addition, relevant professionals are selected to participate in professional knowledge training such as food procurement and certification, fire safety knowledge training and food poisoning prevention in the city. Professional teachers, such as epidemic prevention stations, are hired to train the restaurant staff on food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge, in order to improve the comprehensive quality of each employee and better serve the faculty.
Third, strengthen hardware construction to prevent accidents. During the winter and summer vacations, the restaurant has been transformed to varying degrees, adding some hardware equipment and utensils. Reasonable layout, good ventilation and lighting, good steam and oil smoke emission. A leading group for production safety has been set up, and a? Three defenses? It is planned to install emergency lights in the safe passage, and the fire-fighting equipment shall be kept by special personnel. The administrator has to check the fire every day. Are there any tips for entering the canteen? The canteen is important, and no one is allowed to enter? . Is there a warning in the operating room? Pay attention to safety and operate carefully? The free soup served in the canteen is supervised by a special person. In addition to purchasing and disinfection, the key and difficult tasks of hygiene are physical examination of cooks, separation of raw and cooked food, no four pests, clean three meals and cold meat. Five specialties? In view of these tasks, we attach great importance to them ideologically, go all out and take measures item by item to eliminate all kinds of safety hazards in production and ensure business safety and food hygiene.
Fourth, adhere to quality service and constantly expand the service concept. The catering department should be people-oriented, create a comfortable dining environment for teachers and students, and constantly expand its business philosophy and service concept in the process of ensuring the supply of three meals a day for students.
1, established? Snack street? Dozens of famous snacks were introduced, which increased the variety of colors and attracted many students to eat.
2. Set up a 24-hour duty window in the lobby to ensure that students can have hot meals, hot dishes and hot soup at any time.
3, do everything possible to control costs, reduce food prices, and effectively benefit students. The museum provides students with free porridge every day to ensure that students can really eat clean, hygienic and cheap meals.
4. The office of the Food and Beverage Department should be on duty 24 hours a day to serve teachers and students. Set up quality service supervision desk and catering service hotline to solve the problems reflected by students at any time.
5. Brought 18 student aid posts and solved the urgent needs of poor students.
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 responsibility awareness of all cooks, formed good and standardized hygiene habits, and made great progress and necessary achievements in the overall catering work in our school, ensuring the stability and development of our school. At present, in view of the small number of staff and heavy workload in restaurants, we should make progress despite difficulties, create conditions, pay close attention to standardized, standardized, institutionalized and orderly management, actively adapt to the requirements of school development, and push the catering work in our school to a new starting point and create greater glories.
Summary report on campus canteen work: three people take food as the sky? For students who leave home? Eat? Than? Live broadcast? This is more important. School is a special unit, and students are a special consumer group. The management of school canteens and the safety of students' hygienic diet are related to students' health, the reputation of the school, the improvement of teaching quality, the development of the school and the stability of society. Therefore, students, parents and society are all concerned about canteen management, and superior leaders are more concerned. Therefore, our school attaches great importance to it from the principal to all administrative leaders, supporting it at work and ensuring it financially. In 20 years, our school passed the high standard of Wuxi? Answer? Management acceptance of first-class canteen. All our employees who work in the canteen feel that they have a great responsibility, a good understanding of the importance of their work, a sense of responsibility, dedication and initiative. The following is a brief report on the following points:
The first is to establish a canteen management network.
Our general affairs office is in charge of the school canteen. A deputy director is responsible for daily work. The Food Management Committee carries out quality evaluation and financial supervision on the canteen. The Food Management Committee is attended by some representatives of trade unions, teachers' congresses and outstanding students, and puts forward food quality evaluation directly to the principal's office or the general affairs office. The school canteen is divided into two teams: one team canteen (first floor) and the other team canteen (second floor). The two responsible persons employed by the school are squad leaders, with clear responsibilities, and signed safety responsibility forms at different levels to supervise and evaluate each other.
The second is to improve the system and implement measures.
Our general affairs department holds a special meeting of canteen staff once a month, and invites comrades from the town health and epidemic prevention station as our voluntary supervisors to attend the meeting, focusing on the implementation of various rules and regulations and safety education. Since 20__, we have formulated the School Logistics Management System, the Convention on Hygiene and Safety of Canteen, the Responsibilities of Canteen Staff, the Basic Hygienic Requirements for the Canteen of Zhang Zhu Senior Middle School, the Certificate of Safety Responsibility for the Canteen of Zhang Zhu Senior Middle School, the Assessment System for Logistics Personnel, the Tableware Cleaning and Disinfection System, the Emergency Treatment and Epidemic Reporting System for Food Poisoning, and the System of Food Storage and Warehouse in Canteen. And seriously study the "Food Hygiene Law of People's Republic of China (PRC)", "Food Hygiene Regulations of Jiangsu Province" and other materials, so as to achieve a sound system, measures in place, strict management, who is responsible for problems, in order to prevent the management system from becoming a mere formality and being implemented.
On the one hand, on the basis of organizing all staff to learn various management systems, the canteen has carried out intensive skills training for all staff. This year, we have conducted two simulated fire drills, and also conducted several personal skills drills according to the requirements of different positions in the department. On the other hand, in the process of implementing the management system, we strengthened the on-site supervision and on-site education of specific operators, and adopted a series of effective measures to improve the management system in view of the bad habits of operators in the whole catering industry.
Third, the canteen management form
At present, the management form of school canteens is self-management and the system of hiring team leaders. The chef in the canteen makes the menu, which is audited by the general affairs department and then distributed by the designated unit. The General Affairs Department will designate a special person to be responsible for the acceptance and audit, and then the director of the General Affairs Department will approve it. The whole process is supervised by the school doctor, and the esophagus will be randomly selected. The number of people dining in the school is about 1200. The canteen is required to constantly adjust and improve its diet structure. Breakfast should be no less than 12 varieties, lunch and dinner should be no less than 23 varieties for students to choose from, and multi-dish cooking should be adopted to suit students' tastes. All vegetable prices are set by the General Affairs Office and the Food Management Committee. At present, 2 yuan, 1.5 yuan and 0.5 yuan, seasonal vegetables? 1.0 yuan and soup are free. According to the management concept of school canteen, students are not allowed to earn money. At present, the profit is controlled within 2.5%, and the funds are basically used for student meals.
Four, 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 and adopted systematic measures and standardized procedures. Salad oil, seasoning and rice are all purchased by edible oil companies, and meat is usually brought by qualified units under the principle of quality first and price second. And adhere to the licensing system, obtain food hygiene inspection certificate, laboratory test sheet, business license and related certificates, which will be accepted by the General Affairs Department in a unified manner, and earnestly do a good job in the inspection and acceptance of incoming goods. This semester, vegetables are mainly brought by the town vegetable base, and meat is brought by Yixing Ruide Company to prevent unauthorized food from entering the campus.
Food processing and storage and tableware cleaning and disinfection are carried out in the post, and the division of labor is implemented to people. Clear responsibilities, timely records, and irregular inspections by the general affairs department. 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. Canteen staff and related management personnel should have a health check-up every semester, hold a safety meeting once a month, and have a health check-up once a day. They should always know the knowledge training needed for temporary check-up, maintain good personal hygiene, and wear uniform work clothes and work caps.
Fourth, the existing problems
In the process of self-examination and self-correction, there are still some problems: we should further strengthen the quality of food procurement, establish more feasible rules and regulations, let some parents of students join the food management Committee more quickly, do a good job in publicity and education for parents and society, and strengthen supervision and inspection of the general affairs department at ordinary times. The school canteen is the most important thing in our work. How to make teachers and students eat satisfied, healthy and safe is a problem that our school has been thinking about in the future.
?