Work summary of canteen staff
"Food is the most important thing for the people", as one of the focuses of logistics work, how to activate internal
Work summary of canteen staff
"Food is the most important thing for the people", as one of the focuses of logistics work, how to activate internal vitality, improve competition mechanism, improve labor efficiency and better serve teachers and students is one of the goals of our logistics managers. To this end, since the establishment of our school canteen, we have worked harder to explore new ways of canteen. Over the years, we have basically formed a set of our own management model. In order to better sum up experience and make up for shortcomings, I will briefly review the following aspects:
First, pay attention to institutional setup and promote organizational implementation.
1. Organize the establishment of personnel management, organize the implementation of various rules and regulations, and conduct year-end assessment.
2, the canteen staff physical examination to implement the annual physical examination system, found that the physical condition is not good, take a temporary stop to rest, wait for the body to fully recover before considering the arrangement; Implement a weekly inspection system for the environmental sanitation of the canteen, and immediately point out the rectification when problems are found.
3. Pay attention to the implementation of civility and politeness: We advocate civilized dining and polite service, and ask the class teacher to do a good job in educating students about civilized dining. Moreover, every day when students eat, they are required to lead the leaders on duty to visit the restaurant and lead the teachers on duty to book the dining table to help solve the specific problems in students' dining.
Second, the specific practices of canteen management
(1) Strict management system and * * * civilized service.
The main work of the school is teaching, and the purpose of logistics management is to persist in serving teaching. As the most important work in logistics management, canteen management directly affects the normal development of school work. To this end, we have specially formulated a series of rules and regulations to ensure the normal development of canteen work.
1, attendance system:
Don't change the timetable at will.
2, labor management:
(1) Live in harmony, be polite to others, put an end to conflicts with diners, solve serious problems, and immediately improve the deficiencies of the current situation. Such as sanitation: I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stove, steamer, floor and warehouse with them. Every cleaning is effective, and the kitchen has changed obviously.
Third, there are problems.
With the development of the national economy, people's living standards have also been improved. At the same time, our only child has developed a bad habit of being spoiled, which is mainly manifested in:
1, picky eaters, partial eclipse, leading to serious food dumping;
2. Children's ability to live independently is poor, sometimes they don't have enough to eat and eat well, which causes parents' anxiety.
Sense of hardship.
Canteen hygiene is the source and birthplace of hidden dangers. In health management, we insist on holding xxx life meeting every week, so as to keep the alarm bells ringing, enhance workers' sense of hardship, and do our best to contain hidden dangers in the bud; We require every employee to:
1. All employees must wear work clothes during working hours.
2. Pay attention to personal hygiene, frequently cut hair, nails, change clothes, take a bath, do not leave long hair or moustache, and wash your hands before eating.
3, dining room inside and outside the implementation of a person, fixed point, fixed time, fixed requirements, must be cleaned daily, weekend cleaning.
4, all kinds of tableware, cage cloth, machinery, etc. It should be washed clean, so that wood can see its true colors and iron can see its light. After use, it should be placed neatly, and raw and cooked utensils should be strictly separated, and they should not be mixed.
5. Don't smoke while eating, don't talk or cough before food, and don't smear.
6, seriously implement the "Food Hygiene Law" and health system, form a system, appraisal standards.
Fourth, strict testing and supervision to create a famous brand effect.
Canteen management should have a set of perfect management system and excellent detection and supervision mechanism, so as to ensure the purity and authenticity of the system and attract more parents to understand the school and the management of the school canteen. Only in this way can the school establish a famous brand effect among parents, so that more parents can safely send their children to school for dinner. Our specific approach is:
1, control the purchase channels, and avoid inferior and low-priced vegetables and unknown vegetables. Every week, 1000 people need to go to Lingjiatang to buy various foods, such as meat, vegetables, eggs, staple food and non-staple food. The administrative department of our school will personally purchase foods without "quarantine certificate" and "food hygiene license", and reject all foods that have been stored for a long time and deteriorated, so as to prevent the occurrence of food poisoning and ensure the health of every teacher and student. During this period, there were no intestinal diseases and food poisoning accidents between teachers and students in our canteen.
2. Conduct ideological education for employees from time to time, and implement the requirements of the Food Hygiene Law. Through study, the service quality and awareness of staff will be improved. Do a good job in food hygiene and tableware "one wash, two flushes and three disinfections" in our canteen, and clean the kitchen once a week. If you find that something is not in place in your work, point it out immediately and order it to be corrected immediately. All employees can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution, and be on call to ensure the normal operation of employees.
The keeper is responsible for checking the canteen warehouse regularly to prevent the spoiled rice from being cooked for the students.
4. Check the food in stock and hand it over. I personally go to the kitchen to work every day, communicate with them, learn more about the needs and shortcomings of canteen work, and make immediate improvements to the status quo. Such as sanitation: I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stove, steamer, floor and warehouse with them. Every cleaning is effective, and the kitchen has changed obviously.
In the school canteen, I have done my best for the healthy and rapid development of our school, which has been recognized by all teachers and students, trusted by parents and affirmed by leaders at all levels. I will continue to innovate in my future work, accept more supervision and guidance from school leaders, better serve teachers and students, and make the school canteen work to a new level.
Work summary of canteen staff
There are 988 students in XX Primary School, divided into 19 classes, including 45 in-service teachers and 7 kitchen employees. The number of students who have breakfast at school is about 630, and the number of students who have lunch at school is about 900. Under the correct leadership and supervision of the education and health authorities, the school firmly established the purpose of "serving and educating people", standardized the safety and health management of school canteens, guaranteed the living needs and physical health of teachers and students, and maintained the normal teaching order, which was well received by teachers, students and parents.
First, people-oriented, firmly establish a sense of service between teachers and students.
At present, there are 2 full-time and part-time managers and 6 employees in our canteen. The recruitment, selection, assessment, on-the-job training and skill competition of employees are conducted in strict accordance with the procedures in a fair and open manner. In order to establish the consciousness of service education, we emphasize "eight points", that is, we should be enthusiastic to teachers and students, sincere in attitude, cordial in language, active in service, good in food quality, diverse in variety, high in efficiency and hygienic. Let every employee realize that the canteen is like his own restaurant, and teachers and students are his own guests. Advocate "smiling service" and "civilized service" extensively, and strive to make the satisfaction rate of teachers and students reach 100%. Let teachers and students feel at home when they go to the canteen, and feel at ease, comfortable and assured.
The second is to establish a safety and health management mechanism for school canteens and form a management supervision network.
School leaders have always regarded the canteen as an important window of the school and held special meetings on canteen work regularly. In order to strengthen the management of canteens, a leading group for food safety and hygiene, headed by President Wu Binghui, was established. The canteen management committee is headed by Tian Jingxiang, the vice president in charge, and its members include trade unions, general affairs, educational affairs and logistics. Assign logistics management experts with both ability and political integrity to take charge of the canteen; A leading group for canteen price supervision was established, with the secretary of the school party branch as the leader and the relevant teachers as the team members; Appointed Ou as a full-time health and financial officer in the canteen; Formulate emergency plans for food poisoning and food-borne diseases; Set up an emergency leading group for food poisoning emergencies, with the school principal as the leader and the principal in charge as the deputy leader. Regular inspection work, find food safety and health and fire safety hazards, and urge timely rectification; Feedback teachers and students' opinions on canteen work regularly. Make the canteen food quality, safety and hygiene work always under the management and supervision of the whole school teachers and students.
Three, standardize the rules and regulations of safety and health management in school canteens, and bind people with the system.
A scientific and operable management system has been formulated. These systems can be roughly divided into three categories: employee responsibilities, food hygiene and safety management and property management. It is formulated by the national, city and county authorities and canteen management team according to the actual situation of our school, such as canteen safety and health system, staff health knowledge training system, canteen staff attendance system, fire safety system, post responsibility system for purchasing personnel, staff health inspection system, post responsibility system for tableware disinfection, etc. Dining room staff should not only be familiar with the contents of these systems, but also all behaviors should be bound by these systems.
Four, strengthen the canteen food hygiene and safety work.
The health and safety of school canteens is a major event related to the life safety of teachers and students, which cannot be overemphasized. In order to ensure foolproof, we have carried out all-round, whole-process and all-weather three-dimensional file management. At present, more than 10 schools have printed various forms in the canteen, and in the process of ensuring health and safety, the "five customs" are strictly controlled.
The first is to strictly control the purchase and purchase access. Take good care of this sign, carefully register and accept the purchase date, product trademark, production date and shelf life of raw materials, as well as the seller's health certificate, business license and product inspection report, which will be inspected by the supervisors. Those who do not meet the requirements are resolutely not allowed to enter the raw material warehouse; It is strictly forbidden to purchase raw materials, semi-finished products and finished products from units and individuals without health permits; It is strictly forbidden to purchase food and raw materials without manufacturers, production date and shelf life, and beyond the shelf life; The meat purchased in the canteen must have an animal quarantine certificate. File all suppliers, complete the licenses of the goods supplied, and conduct on-site inspection of the supplier's production base. The school also signed a letter of responsibility for food hygiene and safety with suppliers. Raw materials enter the partition wall of the warehouse and leave the ground. Separate finished products from semi-finished products, and separate raw and cooked products. Unshaped foods should be stored in clean containers and covered to prevent cross-infection.
Secondly, strictly control the production operation. In the process of food processing, in strict accordance with the relevant regulations, the disinfection should be thoroughly cooked. Raw materials are placed on the shelves in the roughing room, and vegetables are selected and cut on the chopping board. The operating room should be clean and sanitary, the canteen should be clean and bright, and all doors and windows should be equipped with salmonella and sand windows. Each team should fill in the canteen attendance and canteen operation log every day, and make a food quality checklist. Washing vegetables is learned. What vegetables should be washed before cutting, what vegetables should be cut before washing, what vegetables should not be soaked, what vegetables should be soaked before washing, what vegetables should be soaked in cold water, what vegetables should be soaked in hot water, what vegetables should be soaked in salt water and how long. We ask the master to operate strictly according to the rules. Vegetarian dishes are stored in separate cabinets, the chopping boards are separated, and the knives are processed. Potatoes do not need to germinate, green beans should be boiled, soybean milk should be boiled, and cold dishes should be heated thoroughly to avoid poisoning incidents. In order to strengthen the responsibility, the school signed a responsibility letter for food hygiene and safety with the teams in the operating rooms of the canteen.
Third, strictly control the sales of finished products. The cooked food of each meal is moved from the cooking room to the pantry for isolated storage, and the food hygiene supervisor checks whether there is any spoiled or undercooked food. Cooking workers must wash their hands and disinfect before selling meals, and wear masks. Overnight food is put in the freezer in the canteen, and moldy food is not sold.
Fourth, strict tableware disinfection. Generally, two methods, physical disinfection and chemical disinfection, are used to clean and disinfect tableware and containers where crops are placed. First, clean the disinfected articles with boiling water, then chemically disinfect them with detergent such as Jiemijing, and then steam them in a steamer for more than 30 minutes. Large items are cooked in a porridge pot for more than 30 minutes, which is not only physical disinfection. Reverse disinfection room, disinfection cabinet, cleaning. Disinfect three times a day in the morning, at noon and at night, fill in the disinfection record form in detail, and implement the disinfection work. In recent years, the Municipal Bureau of Health Supervision has made spot checks on the disinfection and sanitation of tableware in our canteen every time, and the qualified rate is 100%.
Fifth, strictly control the personal hygiene of chefs. All canteen operators are required to have regular physical examinations and hold health certificates. Develop good personal habits, frequently cut hair, nails, wash clothes and change work clothes, and wash hands and disinfect before going to work; Wear work clothes, hats and posts at work; Wear a mask when selling rice; Don't smoke at work. The canteen scores and checks the personal hygiene status every day, and records it in the quantitative management log of that day as the original basis for my assessment and promotion.
Strict management effectively ensures the high-quality and efficient operation of the canteen, optimizes the production and sales process of the canteen, and keeps the food hygiene and safety guarantee coefficient in the best state for a long time. Since its establishment, we have not had any adverse reactions caused by diet. He has been commended by his superiors for many times and won unanimous praise from all the teachers and students.
The solid management of canteen hygiene has created a good environment for the healthy and rapid development of our school and provided solid logistical support, which has been recognized by all teachers and students, relied on by parents and affirmed by leaders at all levels. We will continue to innovate in the future work, accept more supervision and guidance from higher authorities, better serve teachers and students, and make the health management of school canteens reach a new level.
The work summary of canteen staff is directly related to the healthy growth of students. This semester, our canteen adopts a strict management system, which not only pays attention to safety, but also strives to improve the quality of dining. On the one hand, we operate and manage according to the standards, on the other hand, we are doing our best to improve the canteen environment, provide comfortable and assured dining environment for students and faculty, and protect the health of all teachers and students. Here, we will summarize the specific work as follows:
1, strict personnel management and health control.
First, we adopt a fixed personnel system. Anyone who participates in the canteen work must hold a health certificate and have a physical examination once every semester. The person in charge should have a personal hygiene check before going to work every day. It is forbidden to go to work sick. In addition, everyone wears white uniforms and masks and other health protection products. Dining utensils should be stored in a unified way, carefully cleaned and disinfected, and kitchen waste should be recycled in a standardized way.
2. Check the ingredients to ensure that they are fresh and sufficient.
When purchasing ingredients, the person in charge shall purchase according to the list, and the person in charge shall accept it. Once any bad taste is found, on the one hand, the ingredients should be stopped and the relevant personnel should be held accountable. Moreover, if the two supplies are insufficient, it is necessary to punish and punish them. In order to ensure that students have enough food.
3. Put an end to waste and master food technology.
For cooking a large number of meals, the chef is required to make the meals exquisite and delicious on the basis of ensuring the quantity supply, so that students like to eat them. This can reduce the situation of leftovers, and in addition, the amount of distribution can be refined when cooking. Make the steamed bread smaller, so that it won't be endless.
4. Grasp the quality of soft environment and put up learning slogans.
Create a comfortable environment for students when they eat. The dining room is dust-free and clean, and the dining tables are arranged neatly and at a reasonable distance, so that they will not feel crowded when eating. Cultural allusions and wall paintings, as well as positive and inspirational slogans, are also posted on the walls of the restaurant, which can always bring cultural influence to students everywhere.
Through the efforts of the canteen staff, there was no health accident this semester, and the waste situation was obviously improved, which was well received by teachers and students.