Elementary school cafeteria management plan five
Time passes so fast, waiting for us ahead of the new opportunities and challenges, at this moment need to make a detailed plan. But in the end what kind of plan is suitable for you? Here is my school canteen management work plan for you to organize, I hope to help you.
Primary school cafeteria management work plan 1
First, the guiding ideology:
To strengthen the management of our school cafeteria, reduce the burden of students' parents, eliminate the hidden dangers of school cafeteria safety, to ensure the physical and mental health of teachers and students, and to stop encroachment on the disciplinary behavior of the students' meal costs, specially formulated for the development of this plan.
Second, the work of the objectives:
1, standardize the management of school canteen accounts to ensure that the bookkeeping compliance and legal, the bills are real, complete, standardized accounts.
2, standardize the financial management of school canteens to ensure that revenue and expenditure compliance and legal, tight spending, prohibit non-meal expenses in the student meal costs, prohibit the occupation of student meal costs.
3, strengthen the school cafeteria health management, improve the cafeteria health facilities and management system, to prevent food poisoning accidents.
4, strengthen the school cafeteria staff ideological style management, to ensure that the cafeteria staff good service attitude, good quality of work, discipline, obedience, and strive to serve the school teaching and teachers and students life, strive to cafeteria satisfaction of more than 95%.
Third, the main measures
1, strengthen the school cafeteria responsibility system, the cafeteria safety and health management in the first place, improve the management of the cafeteria and safety and health work system. Cafeteria staff must grasp the quality, strictly prohibit the purchase and use of rotten, spoiled, harmful and toxic food, strict implementation of the certificate system, do not buy without a license. Strict operating procedures to prevent food poisoning. Pay attention to the use of electricity and fire and fire equipment management, to ensure that the cafeteria without a security incident.
2, strengthen the management of canteen workers, standardize labor behavior. Strengthen the cafeteria staff's business training and political learning to improve business and service quality.
3, strengthen the cafeteria goods procurement management. The implementation of the upper level of the bulk of the goods unified procurement system, signed a good contract, bidding for the procurement of fixed-point, for other small items to select the point of procurement, the price of the product, quality and other content of the acceptance of each and every one and record. Implement the food sampling system, keep good records of sampling, and keep a good food quality. Strictly plug the disciplinary loophole.
4. Strengthen the management of cafeteria fees. Strict implementation of the charging system, standardize the charging behavior, reasonable collection of student meals, and timely issuance of tickets.
5. Strengthen the management of financial procedures in the cafeteria. The purchase of larger quantities of food, items to be operated by the procurement team, the purchase of food, materials, acceptance, receipt, proof and approval procedures must be complete, to achieve transparency and openness.
6. Strengthen the management of cafeteria accounting. Eliminate non-cafeteria expenses. Accounting on a daily basis, weekly balance, monthly settlement, to ensure that the student meal costs earmarked and food balance.
7. Strengthen the cafeteria financial staff business training. The school canteen accounting staff to obtain original documents in accordance with the law, fill out the vouchers, register all kinds of books, prepare a good financial statement, the custodian to accept, keep good, out of the warehouse all kinds of materials and register a good material ledger.
Elementary school cafeteria management work plan 2In order to conscientiously implement the "Chinese People's **** and the State Food Hygiene Law", to further strengthen the management of school cafeteria health, according to the "Food Hygiene Law", "Health Regulations", combined with the actual situation of the cafeteria in our school, so that all teachers and students have a clean, comfortable working environment, to ensure that the dining task is carried out smoothly. The work plan of the cafeteria is formulated as follows:
First, the establishment of the cafeteria food committee
Leader: Lin Shixiong
Deputy Leader: Feng Yuankang
Members: Jiang Lubo Xiong Kejun Weiyanlin Zhou Yiping Chen Jiao-hua Pan Ruijing Zhang Luping
Second, the duties of the Student Cafeteria Food Committee
1, responsible for the work of the cafeteria, the construction of the cafeteria, the training of staff, the work of the cafeteria. The construction of the cafeteria, staff training.
2, the cafeteria hygiene, food safety at any time to check the guidance.
3, the food dishes, meals at any time for cost accounting, to protect the legitimate rights and interests of students meals.
4, to summarize the advanced experience of food, planning for the future of the student cafeteria to carry out the views.
Third, accompanied by meal leaders: Monday, Chen Qiwen, Tuesday, Jiang Lu Bo, Wednesday, Xiong Kejun, Thursday, Qian Anran, Friday, Feng Yuankang.
Fourth, we must continue to further strengthen the management of the work of the cafeteria, strengthen the technical training, improve the business level of the cafeteria staff and quality of service.
V. On the premise of doing a good job in the cafeteria. Canteen staff to actively learn, and constantly improve the conscientiousness of service for teachers and students, to be polite, civilized service, enthusiasm and initiative.
Six, the strict implementation of food hygiene laws, the staff must do to hold a health certificate on duty, to prevent health accidents.
VII, to improve food procurement, transportation, storage, sanitation, where found to have deteriorated and and food, resolutely not pre-purchase, in order to prevent food poisoning.
VIII, improve school cafeteria hygiene, food utensils should be done every day to disinfect, do not do raw vegetables, to prevent the occurrence of infectious diseases.
IX, food should be washed all, the rice does not clip raw, try to do now eat now do.
x. Food should be kept clean, summer to increase the work of fly prevention measures.
XI, we must do a good job of food, oil, vegetables and other food purchases, grasp the end of the month inventory and related matters.
XII, a variety of materials, food, vegetables, procurement to ensure quality, supply must be timely, less mining hard to buy, pay attention to the price cost-effective.
xiii, correctly handle the working relationship between the catering staff to support each other, friendly, cooperative work.
xiv. The purchased food must have management acceptance, qualified and signed the invoice to the accountant for reimbursement.
xv. Procurement of materials (tableware, cooking utensils) and other materials needed by the canteen must be approved by the management before purchasing. The use of large sums of money should be approved by the School Committee.
sixteen, the cafeteria staff should consciously do their jobs, work hard and stand hard work, and constantly improve the quality of meals, to ensure that no error, safety and no accidents.
XVII, a variety of food to be under the pot, including: oil and salt, seasonings, vegetables, meat, etc. to do a good job of costing to ensure that the normal operation of the cafeteria economy.
xviii, personal attention: work time to wear good work clothes, do not meet guests in the cafeteria, work time is strictly prohibited to do other matters not related to work. To regular bathing. Haircut, shall not leave too long nails. For the hygiene area assigned to individuals, it is necessary to insist on cleaning up in time to ensure that the drinking utensils, the ground, and the storehouse are neat and clean. So that the canteen is always clean, hygienic and orderly.
nineteen, to change the way of reporting, improve service consciousness as a breakthrough, to improve the cafeteria diet, strengthen the quality of meals as the focus, grasp the real.
XX, give full play to the functions of the Catering Committee, held regular meetings, timely listening and feedback from teachers and students in the information.
XXI, the beginning of the new semester, the cafeteria work to a new attitude to accept new challenges, in order to ensure that the work of the cafeteria in order to ensure that the full development of the work of the cafeteria, we have the confidence to comply with the rules and regulations of the school, to do not be late and do not leave early, to take care of the public **** facilities, pay attention to the savings, the work in place, in order to set up a good overall image of the school to make due efforts.
Primary school cafeteria management work plan 3Food hygiene and safety is an important part of the school safety work, the matter on the lives of the majority of teachers, students and staff, is to maintain the school and the social stability of the big event. In order to conscientiously implement the State Council "on the further strengthening of food safety regulations" (___) and "the provincial government on the further strengthening of food safety opinions" (Su Zheng Fa [20__] No. 10) and other laws and regulations to prevent and curb serious food safety accidents, and effectively strengthen the work of food safety, and strive to create a safe consumption of food in the school food environment as the goal of adhering to the elimination of hidden food safety hazards. Comprehensively implement the food safety responsibility system, generally establish and improve the long-term management mechanism of food safety, fundamentally enhance the ability of the education system to prevent food safety accidents, to ensure the safety of teachers, students and staff life and health, for the education and teaching to create a safe and stable environment, specially formulated this plan.
First, strengthen the leadership
School food hygiene and safety work is an important basic work. Each place, each school to effectively strengthen the leadership, improve the teachers and students on the school food hygiene and safety awareness, from the protection of young students' health and life safety, to ensure that the normal order of education and teaching in schools, to maintain social stability in the overall situation of the height of the full understanding of the importance of this work, the urgency, the arduous line and long-term. Schools (including kindergartens and other school institutions) are to develop their own food hygiene and safety work implementation plan, clear specialized agencies, specialists are responsible for, and effectively strengthen the management of food hygiene and safety work in schools; to set up by the hand of the total responsibility for the school food hygiene and safety work of the leading group, fully responsible for the work of the school food hygiene and safety, organization and coordination of the work of the various departments in the whole school to form an effective Food hygiene and safety network throughout the school.
Second, clear responsibilities
(a) education administration should fulfill the following responsibilities:
1, strengthen the administrative management of food hygiene work in the schools under the jurisdiction of the school food hygiene and safety in the school's supervisory evaluation and assessment indicators. Educational administrative departments and schools signed a school food hygiene and safety responsibility. Every semester, in conjunction with the health administrative department to organize one or two school food hygiene and safety inspections, found that hidden accidents and promptly urge rectification, and to do a good job of student meals, "student milk", drinking water and other aspects of the management and supervision of school food hygiene.
2, there are plans for school principals, principals, school food safety management personnel and practitioners to implement food hygiene knowledge, professional ethics and legal education training, and make the necessary assessment records.
3, strengthen the school cafeteria and drinking water and other infrastructure, so that they meet the health requirements, and with the school enrollment scale. School canteens and drinking water and other infrastructure does not meet the health requirements or with the size of the school is not compatible, it should be ordered to rectify the deadline, rectification is not in place, shall not be approved to expand the enrollment scale.
4, urge schools to implement the food hygiene and safety responsibility system and food hygiene and safety accidents accountability system.
5, supervise schools to carry out health education, popularize students' knowledge of food hygiene and safety, and educate students to develop good dietary hygiene habits.
(2) schools should perform the following duties:
1, the school should establish a hand in charge of food hygiene and safety work leading group, a clear specialized agencies, designated specialists responsible for school food hygiene and safety work. Clearly school food hygiene and safety management of the 'principal responsible system, the principal for food hygiene and safety of the first responsible person, in charge of the school-level leaders as the main responsible person, specific sub-controllers for the direct responsible person. Layers of implementation of job responsibilities, division of labor, each do their part, in each position and each operation should be responsible for people, resolutely do "who is in charge, who is responsible for".
2, the school held regular meetings on food hygiene and safety, monthly inspection of the school cafeteria, catering, store food and drinking water hygiene and safety, found that the safety hazards, timely rectification, less than the basic requirements of health to be resolutely closed. At the same time to do a good job of four "for the record": First, all levels of inspection and self-inspection work to have inspection records for the record; second, found that hidden safety hazards to have rectification records for the record; third, food poisoning to have to deal with the views of the record for the record; fourth, to develop a dietary hygiene accidents and emergency response plan for the record.
3, the school cafeteria should adhere to the "service teachers and students, the principle of capital preservation and profitability", the implementation of the target responsibility management, the establishment of a sound food hygiene and safety management system.
4, the school should strengthen the health management of drinking water, must provide students with sufficient drinking water in line with health standards and the necessary hand-washing facilities. The school water supply is supervised by a person, and the containers holding students' drinking water must be covered and locked, and cleaned and sterilized every day.
5, school canteens, restaurants, stores must meet the basic conditions of food hygiene business, obtain a health license, is strictly prohibited to sell "three-free" food and expired food.
6, cafeteria workers must be in accordance with the "Chinese People's *** and the State Food Hygiene Law" requirements to receive food hygiene knowledge and knowledge of health law training, and hold health supervision department designated medical unit to check the health certificate. Found to be suffering from diseases affecting food hygiene and safety, should be immediately removed from work, to be cured of the disease before re-entering the workplace.
7, the school canteen materials to implement the access system, fixed-point procurement, and the establishment of procurement claims and acceptance system.
8, to carry out health education, popularize the knowledge of dietary hygiene and safety, and educate students to develop good dietary hygiene habits.
9, strengthen the safety and security of the cafeteria and drinking water sources, prohibit non-cafeteria staff to enter the processing operation room and food ingredients storage room, to prevent poisoning accidents.
10, the school food poisoning accidents, should be quickly reported to the local health administrative departments, educational administrative departments, and take active measures to carry out relief work.
Third, specific measures
1, the establishment of school food hygiene and safety work system. First, the establishment of school emergency public **** health incident reporter system. Each place, each school should designate a person responsible for including food poisoning, including the reporting of public **** health emergencies. Occurrence of food poisoning and other public **** health emergencies, to immediately report to the local health, education and administrative departments, while fully cooperating to grasp the rescue and investigation of the incident; education and administrative department reporter should be reported to the higher level of education and administrative departments within one hour after receiving the report. The content of the report is the occurrence of food poisoning or suspected food poisoning accident unit, address, time, the number of people poisoned, clinical manifestations, measures taken, suspected food, contact person's name, contact information and other relevant content. After the school food poisoning incident is under control, the school and the local education administration department should report the details and results of the incident to the higher authorities in a timely manner. Second, the establishment of emergency response mechanisms for public **** health emergencies. Schools should establish an emergency response mechanism for emergencies such as food poisoning or other foodborne illnesses. After the occurrence of food poisoning or suspected food poisoning accidents, the school should take the following measures:
(1) immediately stop the production and operation activities, and immediately report to the local people's government, the administrative department of education and the administrative department of health;
(2) to assist the health institutions in the rescue of the patient;
(3) to retain the food that caused the food poisoning or may lead to food poisoning, and its raw materials, tools, equipment and site;
(4) cooperate with the health administrative department to investigate, according to the requirements of the health administrative department to truthfully provide relevant materials and samples;
(5) implementation of the administrative department of health required to take other measures to control the situation to a minimum. Third, the establishment of school food hygiene accountability system. Violation of regulations, dereliction of duty, negligence, resulting in food poisoning or other food-borne diseases of the school and the responsible person, as well as resulting in food poisoning or other food-borne diseases, the report is not timely, concealment, omission of the school and the responsible person, by the administrative department of education in accordance with the relevant provisions of the notification of criticism or administrative sanctions. At the same time the school in the year's assessment, evaluation in a vote.
2, check the food hygiene and safety of the school into the sales account, the annual food safety work to summarize the unit to be rectified and urged to complete.
3, continue to carry out special rectification work to ensure that all school canteens, small stores, health permits, health certificates for employees holding 100%.
4, increase funding to effectively improve school health infrastructure and conditions. In the process of school planning, construction and renovation of dilapidated buildings should be considered in the canteen, dormitory, toilet facilities and conditions of improvement; each year must arrange the appropriate special funds to improve the school canteen, dormitory, toilet and other sanitary conditions, so that the canteen building, equipment and environmental hygiene requirements in line with the provisions of the regulations. According to "Rugao City school canteen food hygiene supervision quantitative grading management implementation views", to carry out quantitative assessment of school canteen level.
5, effectively strengthen supervision and management. Education administration at all levels to take strong measures to effectively strengthen the school (especially rural schools) food hygiene and safety supervision, the implementation of safety management measures, the establishment and improvement of food hygiene management rules and regulations, and constantly improve the level of management.
6, regular training. Regularly carry out the school health leaders in charge and school canteens responsible for health laws and food hygiene knowledge training. Schools should be trained at the municipal level, the organization of the school catering staff to carry out relevant knowledge and regulatory training.
Primary school cafeteria management work plan 4First, the guiding ideology
To the party's "_" spirit as a guide to serve teachers and students for the purpose of further strengthening the cafeteria management team, improve service quality, enhance the level of understanding of the management of the cafeteria, and strive to do a good job of the school cafeteria, so that teachers feel at ease, parents rest assured that students are happy.
Second, the work envisioned
(a) improve all kinds of systems
1, the introduction of school canteen management.
2, strengthen the assessment of the canteen staff, to further clarify the work duties of the canteen staff, improve the assessment rules, highlighting the award of attendance, and establish a positive typical.
3, the purchase of vegetables using a combination of multiple methods, buying vegetables, payment, inspection, weighing, bookkeeping sub-persons responsible for supervising each other, the General Affairs Office of the implementation of the overall supervision, in charge of the principal unified approval.
4, the establishment of the school meal management committee, regularly discuss the student meal menu, and announced to parents a week in advance. Ensure that teachers and students dining, to ensure that the varieties of dishes diversified, and strive to dish out the quality of nutrition.
5, cost accounting, and actively play the role of dietary management committee, from time to time to investigate the management of the cafeteria and teachers and students dining, found that the problem is handled in a timely manner. At the end of each month to the faculty and staff to announce the cost of the cafeteria.
(ii) improve the overall quality
1, the organization of the canteen staff to learn "food hygiene training materials" and other materials, and appropriate organizations to go out to participate in training, regular organization of the canteen staff study sessions to improve the canteen staff's awareness of hygiene....
2, the division of labor to strive to refine, and further clarify the duties of the post, the completion of the post task is linked to the assessment, to improve the canteen staff awareness of the post and service consciousness.
3, improve the teachers' sense of service, further standardize the management of student lunches, educate students to love food, save food, so that students eat well.
(C) to revolutionize the workflow
1, the workflow of the canteen staff to do further standardization, washing, cutting, stir-frying, vegetables, food, rice and so on in strict accordance with the requirements of the operation.
2, in the last semester on a trial basis of teachers weighing food on the basis of summarizing the gains and losses, this semester weighing food work by the staff Shi Auntie alone responsible.
3, seriously good procurement tube, fixed-point procurement, to ensure the quality of procurement items.
(D) attaches great importance to the work of health and safety
1, through the normal channels of procurement of food, to obtain the legal documents of the contract stalls, and seriously do a good job of pesticide residue quick test and leave samples. Wash vegetables to be clean, frying vegetables to put the right fire, stored vegetables to separate raw and cooked, all kinds of utensils to be categorized and make.
2, meticulously do a good job of disinfection, tableware to do "a day a disinfection", disinfection work has a person in charge, and do a good job of disinfection records.
3, anti-fly facilities have screens. The screen should be closed, closed during the operation of the workplace.
4, the canteen staff are required to hold a health certificate and health knowledge training certificate on duty, during the work of all to wear a good working clothes and hats, to maintain good personal hygiene, health does not meet the requirements shall not be on duty, environmental health sub-persons and sub-pieces of the package to ensure that a weekly cleaning.
5, cafeteria stoves and other places are using electricity and diesel fuel, requiring workers to standardize the operation, always pay attention to the safety of electricity and fuel.
6, to strengthen the management of canteen property, valuables stored in the warehouse, goods into or out of the warehouse must be registered in the accounts.
Third, the work of the cafeteria organization
March:
1, divided into good work, a clear system and responsibilities.
2, school cafeteria work conference, the establishment of the school meal management committee.
3, canteen staff health knowledge learning, sanitation and disinfection checks.
4, the implementation of the weighing of food special person in charge of the system and trial.
5, additional cafeteria facilities and equipment.
April:
1, the cafeteria health checks, focusing on: tableware storage spot checks.
2, the assessment system finalized and issued to the canteen staff.
3, canteen personnel personal hygiene (including wearing work clothes and hats, etc.) check environmental health spot checks.
4, teachers and students dining situation survey.
5, cafeteria staff health knowledge learning and work review.
May:
1, canteen hygiene inspection, focus: sanitation and disinfection spot checks
2, canteen staff operating skills training.
3, cafeteria grading management brightening grade standard self-examination and self-assessment.
June:
1, cafeteria financial settlement, self-examination.
2, cafeteria health inspection, focus: cafeteria environmental health spot check.
3, the cafeteria management work summary, cafeteria staff assessment rewards.
4, cafeteria property cleanup into the inventory, cafeteria sporadic maintenance.
Primary school cafeteria management work plan 5
According to the requirements of the Shiqian County Board of Education on food hygiene management, the collection of the actual school, this period will further strengthen the management of food hygiene, to strengthen the training and learning of workers, to ensure food quality, is now on the safety of the management of the school cafeteria management work on the following arrangements:
First, the work of the goal
Schools have always been adhering to the service of the students as the Purpose, quality service and hygiene and delicious food for the work of their own responsibility, not for the purpose of profitability, scientific calculations, reasonable arrangements as a way to improve the quality of student meals, and effectively do a good job of logistics, so that the whole school to the students to be full of energy into the study and life work.
Second, seriously do a good job of preparing the cafeteria before the start of school
1, according to the requirements of the Education Bureau in advance to do a good job of staff training.
2, check the status of the cafeteria, ready to start school.
3. Determine the supplier of food ingredients.
4, do a good job in the cafeteria cookware tableware and other health work.
Third, the specific implementation of ways and means
1, our school cafeteria standardization, scientific, institutionalized management, the establishment of a variety of rules and regulations and accountability system, so that there is a chapter, according to the chapter.
2, strengthen the supervision of the workers' work attitude, work ability and quality of work, seriously do a good job of assessment and evaluation, focus on the process of assessment, and linked to wages. Eliminate non-cafeteria staff into the operating room.
4, to further strengthen the cleaning and disinfection of the canteen tableware and utensils, and strengthen the food sampling trial. Disinfection time is not less than half an hour each time. Seriously do a good job of cleaning and sanitation. Seriously do a good job of morning inspection of the cafeteria staff.
5, fixed-point procurement, the establishment of a system of evidence, strengthen the management of materials to ensure the safety of food ingredients.
6, careful planning, scientific arrangements, to ensure that the quality of student meals, to provide teachers and students with quality service and delicious cuisine, to provide students with a warm atmosphere like home.
7, dress code: into the workplace must be required to change and dress, wear overalls, masks, hats, gloves, and often wash their hands.
8, brainstorming, flexible meal preparation. Listen to more teachers, students and parents of reasonable suggestions to ensure the normal operation of the school cafeteria.
10, to strengthen the financial supervision of the cafeteria, to do "open, fair and just", to ensure that the student living expenses "taken from the students, used in the students.