In life, more and more places come into contact with the system, which refers to a certain norm or law and custom. What systems have you been exposed to? The following is the management system of high school students' canteens (selected 8 articles) that I compiled for you, hoping to help you.
High school students' canteen management system 1 1. Canteen management is an important part of school management. The first-in-command is in charge of canteen management, and a canteen management leading group headed by the principal is established to strengthen the leadership of canteen management.
Two, the establishment of canteen management committee, led by a vice principal, set up a canteen management committee with teachers, student representatives, school logistics management personnel and diet monitor to do a good job in canteen management.
Third, the school canteen is not contracted, and all kinds of raw materials entering the canteen are purchased at designated points to ensure food quality.
Fourth, the school adopts the employment assessment system. When selecting canteen managers and recruiting food staff, strict examination must be carried out. Personnel who have not obtained valid health certificates, bad conduct, poor personal quality and mental health problems shall not be employed. In principle, if their personal hygiene is not good, they can't be hired. All food employees must wear work clothes and work hats.
Five, adhere to a school leader on duty every day, often check the quality of food, pay special attention to the implementation of the health system, to ensure that students eat enough. It is forbidden to enter the canteen with other people and strangers.
Six, the canteen to implement four fixed: namely, fixed people, fixed objects, fixed time, fixed quality; Scribing responsibility, division of labor. After meals, thoroughly clean the floor, walls, ceiling, stove, chopping board, dining table, kitchen cabinet, tableware and containers. The utensils are placed in an orderly manner, and the upper and lower sewers are unobstructed. Dust-proof, fly-proof and rat-proof facilities are complete. There are no mice and flies in the canteen, and there is no garbage, pollution and sundries around the canteen.
Seven, strict implementation of the "Food Hygiene Law", the school canteen must obtain a hygiene license before the main business, food practitioners have a physical examination once a year, and they can only take up their posts with valid health certificates and training certificates. Those with infectious diseases are resolutely dismissed.
Eight, strengthen the education of food practitioners, often carry out nutrition, health, professional ethics and legal discipline education, and strive to improve the political and professional level of employees, and establish the spirit of love and dedication.
Nine, do a good job of tableware disinfection on a regular basis to prevent cross-contamination; Tableware should be washed, cleaned, disinfected and washed, and food should be separated into five parts, that is, staple food and non-staple food, raw and cooked, finished and semi-finished products, food and omnivore, food and rodenticide and pesticides should not be mixed; Raw and cooked food knives and cold meat tableware must be used separately and clearly marked. Food containers should be covered, and food clips must be used when selling food. All finished and semi-finished products in the operation room should be placed and stored separately.
Ten, the school every month to canteen management, environmental sanitation, personal hygiene, logistics services and other work to conduct a comprehensive supervision and inspection, sum up experience, find out the shortcomings, improve the work, rewards and punishments, and strive to improve the level of canteen management and logistics services.
Senior high school student canteen management system II. The dining room is clean and bright, there is no dust on the dining table, no garbage on the ground, no dirty water and dust on the stool. Clean, clean and mop the floor at least 2-3 times a day, and clean the dining table at any time to ensure the cleanliness of the restaurant. There is no sundries and garbage outside the canteen, and it should be cleaned at least 1-2 times a day. The dining room windows should be cleaned at least once a week, and the glass should be clean and bright, free of dust and traces.
Second, the canteen kitchen should be kept clean and tidy, the ground should be kept dry, and there is no garbage and sundries; Cooking utensils and kitchenware shall be cleaned after use every day, placed in an orderly manner, and the walls shall be free of dust. All bowls, chopsticks and spoons in the canteen should be cleaned after use and put into the disinfection cabinet in time.
Third, raw and cooked foods should be separated to ensure that raw and cooked foods are not cross-contaminated and cross-flavored.
Four, vegetables, meat processing, before entering the steaming, frying, boiling, explosion and other cooking procedures should be cleaned.
Five, strictly implement the food hygiene system, resolutely do not buy rotten, insect-borne, moldy substances, food processors do not process.
Six, canteen staff should wear work clothes, hats, dress neatly, clean and well dressed. Do a good job in personal hygiene, wash your hands frequently, cut your nails frequently, get a haircut frequently, and take a bath frequently. We are not allowed to wear rings, bracelets and other accessories at work.
Seven, canteen staff to participate in a medical examination organized by the health and epidemic prevention departments once a year, hold a health certificate before taking up their posts.
Eight, warehouse clean and bright, materials piled up in an orderly manner, rice, noodles and dry goods shall not be placed on the ground.
Nine, the kitchen staff must properly maintain the order when buying food, and establish the habit of employees consciously queuing for cooking and cooking.
10. I hope all the staff will strongly support the work of the canteen and maintain the environmental sanitation inside and outside the canteen.
High school students' canteen management system 3 1. Before dinner, the life guidance teacher will organize students to line up in the dormitory and enter the canteen in order, without making noise, crowding or knocking on pots and spoons.
2, obey the life guidance teacher management, not unreasonable.
3. Sit in the designated position when eating, and don't run around casually.
4, pay attention to save food, keep the desktop and ground clean and tidy, put an end to waste.
5. After eating, the leftovers will fall in the designated position and will not be thrown around.
6. Wash the tableware in time after eating, keep it clean and insist on disinfection once a day.
7. Put the washed tableware into the cupboard, don't grab other people's tableware, and pay attention to keeping the cupboard clean.
8. Pay attention to saving water, and often educate students on saving water, electricity and food.
9. Accommodation students must eat in the canteen after joining the company. If you don't ask for leave in advance and don't eat in the canteen for no reason, no refund will be given.
10, teachers who live in dormitories and often eat in the canteen need to order food in advance.
1 1. After dinner, the life guidance teacher will organize students to clean the canteen, and the chef will arrange it.
Management system of high school students' canteen. Strengthen the awareness of "safety first", attach importance to the health and safety management of canteens, incorporate the health and safety management of school canteens into the school work plan, and the principal or vice principal is responsible for the health and safety work of canteens.
Two, establish and improve the canteen hygiene management system, the responsibility to the people, put in place.
Three, according to the law, show certificates, must have a health certificate, employee health certificate, training certificate is complete.
Fourth, strengthen safety awareness, put an end to hidden dangers and take measures to prevent flies and mildew. There is a special person in charge of the food operation room to prevent people from entering casually, and the canteen is closed and locked after non-working hours.
Five, canteen food, cooking oil must be through formal channels, procurement of qualified food and cooking oil, regularly check the date, color, smell of cooking oil, to prevent the use of spoiled oil.
Six, keep the tableware clean, equipped with sterilizer, regular disinfection.
Seven, raw food and cooked food, clean and unclean food must be separated, food storage room shall not be mixed with sundry.
Eight, strictly grasp the validity and shelf life of food, regularly clean and store food to prevent food from being expired, moldy and eaten by rats.
Nine, food workers must dress neatly, not long hair and nails.
Ten, the school must regularly check the canteen hygiene and safety work every month, and the results of self-inspection shall be signed by the competent leader and filed.
Management system of high school students' canteen 5 In order to further enhance the sense of responsibility of canteen staff, continuously improve the service quality and ensure the high-quality, safe and efficient operation of canteen work, the following safe operation system is formulated.
First, raise awareness, strengthen leadership and clarify responsibilities.
1, set up a canteen safety leading group, headed by principal Chen Shengkun.
Members: Zhang (Safety and Health Commissioner), Yi (General Affairs Director), Li (Trade Union) and Zhang (Canteen Manager).
Second, strengthen the management of doormen and non-canteen staff.
1, strengthen security, and prohibit non-canteen staff from entering important places such as canteen processing operation room, food raw material storage room and canteen at will to prevent poisoning incidents.
2, strengthen the guard patrol on duty, to prevent the canteen theft and other events.
Third, strengthen the management of canteen employees.
1, canteen staff must ensure good quality, and it is forbidden to buy, use and sell rotten, harmful and toxic food to prevent food poisoning.
2, raw and cooked food should be separated in the operation, to prevent cross contamination, all kinds of cookware regular disinfection and cleaning.
3. Strictly control the selection and washing of vegetables to ensure that vegetables are divided, washed and cooked; Prevent rats from biting flies, and it is forbidden to get sick from the mouth.
4, canteen all equipment must be operated according to the specification, pay attention to the safety of electricity and gas, put an end to all kinds of man-made accidents. Canteen staff must close the doors in time when they enter and leave the canteen, warehouse and restaurant.
5. The fire-fighting equipment equipped in the canteen should be carefully managed, kept in good condition and used correctly, and must not be moved or used for other purposes.
Management System of Senior High School Students' Dining Hall 6 Keeping the dining hall clean and tidy and the environment clean is one of the important measures to ensure that food is not polluted. In order to ensure the hygiene and safety of food in school canteens, the hygiene inspection system of canteens is formulated.
A, canteen management personnel should always check the environmental sanitation of the canteen, and make inspection records.
Second, the leaders in charge of the school or the leaders on administrative duty should check the canteen hygiene at least once a day, and make records.
Third, check the contents:
1. canteen sanitation: whether there is garbage left on the ground, whether there is sewage in the pit on the ground, and whether the bucket is covered properly. Pool, sewage ditch, etc. are blocked inside and outside. And whether there is food residue. Whether the stove, operating table and other places are clean and tidy.
2. Personal hygiene of employees: whether employees have "four attendance", whether they wear work clothes and hats correctly, whether they wear jewelry to work, whether they smoke in the work area or the operation room, whether they make loud noises in the operation room, whether they have bad hygiene habits, and whether they wear disposable masks and gloves when distributing food.
3 dining room "three defenses" facilities are damaged, whether to give full play to the function and role of "three defenses" facilities.
4. Whether the employees operate according to the process specification, so that raw and cooked meat is separated from vegetarian dishes, and whether there is any phenomenon of irregular operation.
5. Whether the warehouse is ventilated, clean and bright. Whether the clothes in the dressing room are hung neatly and orderly.
6. Whether the tableware is cleaned and disinfected after each use, and whether it is stored in the pantry for cleaning according to regulations and requirements.
Management system of high school students' canteen 7 In order to promote the standardization of primary school canteen management and better implement the responsibility of canteen hygiene and safety, according to the actual situation of our school and after discussion by the school Committee, the tableware disinfection management system of this canteen is formulated, as follows:
1, all tableware (including bowls, chopsticks, pots, spoons, knives, etc. ) Wash it in time after use every day to avoid mosquito and fly pollution.
2, tableware cleaning and disinfection specialist is responsible for, according to the scraping, washing, flushing, disinfection, five cleaning order operation.
3. When cleaning tableware, be sure to soak it in high-quality detergent mixed with boiling water (or warm water) for 10 minutes or more, then clean it, and rinse it repeatedly with running water for at least three times.
4. After washing, the tableware must be inverted in the steamer to make it dry, and prevent contact with other items to avoid pollution.
5. All tableware (including bowls, chopsticks, pots, spoons, knives, etc. It must be disinfected with steam every day (20 minutes) and then put into a clean cabinet to prevent re-pollution.
6. Primary schools will randomly check the sanitary conditions of tableware, and the results will be linked to the wages and employment of workers.
7. If the tableware disinfection fails to meet the requirements during the inspection by the superior department (due to employee reasons), it shall be ordered to correct once and dismissed twice.
8, every spot check must make inspection records, timely filing.
Senior high school student canteen management system 8 1. Seriously implement the food hygiene law and act in strict accordance with it.
2, the canteen should be divided into health responsibility areas, confirm the responsible person, adhere to the system of regular cleaning and weekend cleaning, keep the canteen clean and tidy.
3, the dishes should be washed clean, the rice should be washed clean, and there should be no foreign objects in the food.
4. The processing site should be kept clean and tidy, the upper and lower sewers should be unobstructed, and there is no water or oil on the ground. The garbage in the operating room should be collected and removed in time to prevent the breeding of harmful insects such as fly maggots.
5, in the process of processing, we must strictly implement the principle of separation of raw and cooked, so that the operation room, operators, utensils, finished products and semi-finished products are strictly separated to prevent cross-contamination.
6. The prepared food should be covered with a veil to prevent flies, insect bites and dust from falling. Leftovers should be properly kept and cooked when they are sold again. It is forbidden to sell spoiled food.
7. Cooking personnel should always maintain personal hygiene, often cut their nails and have a haircut; Work clothes and aprons should be washed and changed frequently.
8. Don't eat, smoke or grab food with your hands while eating.
9. Don't wear an apron to the toilet, and wash your hands after eating.
10. Cooking personnel shall have regular physical examinations and obtain health certificates before taking up their posts. Infectious diseases shall be transferred or dismissed.
1 1, there should be a special person, a special room, special appliances and special refrigeration in the cold meat room, and the imported cooked animal food should be registered for acceptance to ensure the hygienic quality. Cold vegetarian dishes should be fried thoroughly and cooked thoroughly, and bean products should be cooked thoroughly before making cold dishes.
12, do not use raw materials that do not meet hygiene standards, strictly prevent pollution during operation, and thoroughly cook semi-finished products during secondary cooking.
13, strictly control the hygiene and quality of food when purchasing food, and do not purchase prohibited food and spoiled food. It is forbidden to transport food by vehicles loaded with pesticides, fertilizers and other toxic and harmful substances.
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