Time flies and hard work has come to an end. Looking back on your work during this period, I believe you have many feelings. It's time to sum up past achievements in the work summary. But how to write a work summary to make a difference? The following is a summary of my carefully organized canteen work. Welcome to read the collection.
Summary article on canteen work 1 Time flies. It is the end of recent years, and it is another year to take over the canteen in a blink of an eye.
Looking back on every day in the past, as a canteen manager, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses and do a better job in the future, the work of the past year is summarized as follows:
First, as a canteen, it is naturally inseparable from diet. The canteen 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 diet and ensure the physical and mental health of every student.
Second, as a collective canteen, food hygiene and safety is a major event related to the health of every student. First of all, we require every canteen staff to have a physical examination before taking up their posts, and those who fail the physical examination are not allowed to take up their posts. The canteen is the place where students eat, and it is also the most sensitive place to diseases. As the staff of the canteen, I have the responsibility and obligation to do a good job in the hygiene of the canteen, so that all the staff feel comfortable and eat with confidence. Conduct 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 the food hygiene in the canteen and the "one wash, two flushes and three disinfections" of tableware. The workbench should be cleaned while using, and the kitchen should be cleaned 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, thus ensuring the normal operation of the staff. Third, whenever you have free time every day, go to the kitchen to patrol and get in touch with the canteen staff to learn more about the needs or deficiencies of canteen work and control them in time if there are any problems. For example, the sanitation situation: due to the large number of diners, the number of people in the canteen was uncertain some time ago, which led to physical and mental fatigue, and sometimes the cleaning was not timely and thorough, and the items were not neatly placed. In order to adjust the mentality of the staff in time and change the status quo, I personally suggest them to visit the kitchen, guide them or work with them. Make ceilings, walls, stoves, steamers, etc. Brand-new, the ground and warehouse are spotless. The kitchen has been obviously improved, and the good working environment makes all employees feel more comfortable and more motivated. Similarly, a good dining environment also brings pleasure to the diners.
Third, it is also important to control the purchase of food. /kloc-more than 0/00 people need to go out to buy all kinds of food, such as meat, vegetables, eggs, poultry, staple food and non-staple food. The buyer and I will go shopping together. It is strictly forbidden to purchase food without "quarantine certificate" and "food hygiene license", and all foods that have been stored for a long time and deteriorated are rejected, so as to prevent the occurrence of major food poisoning incidents and effectively protect the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the employees who ate in our canteen. In terms of food hygiene, vegetables and foods that cannot be stored for a long time should be purchased daily, and foods that can be stored for a long time should be purchased regularly.
Fourth, I received it in the last year and ate more than a dozen meals. The reception of the dinner party was completed in time, accurately and smoothly, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees.
Fifth, in the arrangement of recipes:
1 First of all, we should know the eating habits of most students and make daily recipes in a planned way, because there are many people eating in the canteen, 100% can't satisfy everyone, but more than 80% of the staff can;
2. Students like vegetables. Under the premise of not increasing the cost, they can purchase more, and mix more expensive vegetables with ordinary dishes reasonably, so that they can eat the same dishes at most twice a month. Fresh vegetables can also be guaranteed once a week;
3. Make rational use of multiple uses of dishes, and don't waste any dishes. For example, when stewing radish, radish skin and radish gang can be made into kimchi, but cabbage gang doesn't like it, but students who make kimchi like it; In addition to cold salad, kimchi can also be returned to the pot, which is also a very good seasoning; Celery leaves can be fried with cold carrots; The staff's dishes are enriched, and at the same time, the expenses are reduced;
4. In terms of cost saving: the canteen has always insisted on separating fat meat from lean meat. Fat meat can be used for refining, cooking, or frying together in dishes. This not only saves cooking oil, but also makes employees feel no greasy fat.
Sixth, in dining, we should not stop at the general level that students can only eat enough, but work hard on service attitude and food quality in strict accordance with the requirements of leaders. At present, the student canteen serves three meals a day. In addition to rice and steamed bread, steamed buns, cakes and rolls are added to each meal, and fried dough sticks and soybean milk are added to breakfast. Prepare side dishes, soup and porridge for employees every day, and eat jiaozi once a month on average. Recipes and recipes are published every day for everyone's supervision.
Seventh, in the procurement and management of dishes:
1, strictly control the purchase of equivalent foods, and try not to purchase dishes that are easy to mildew and produce toxins, such as green beans and mushrooms;
2. Store food scientifically and reasonably. It is forbidden to store toxic and harmful substances and personal belongings in food storage places.
Eighth, strengthen health management and enhance the sense of hardship.
Canteen hygiene is the source and birthplace of hidden dangers. In health management, adhere to the weekly work meeting, so as to keep the alarm ringing, enhance the sense of urgency of workers, and do their best to contain hidden dangers in the bud; We require every employee to:
(1) Pay attention to personal hygiene, frequently cut hair, nails, change clothes, take a bath, keep long hair and moustache, and wash your hands before eating.
(2) Inside and outside the dining room, the personnel, fixed points, fixed time and requirements shall be implemented. Must be cleaned every day, and the garbage and sundries generated every day should be cleaned at any time every day. Clean up on weekends.
(3) all kinds of tableware, cages, 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.
(3) No smoking, talking with food, coughing, etc. It is allowed when eating. All staff in the canteen can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the canteen.
Nine is to standardize equipment management to ensure safety. The canteen is the focus of fire safety. So the canteen uses liquefied gas, oil fire and so on. Formulate relevant operating procedures and usage methods every day. Each equipment has a special person in charge, which can be maintained regularly to eliminate all hidden dangers. Future work plan: First, we should further understand the importance and necessity of doing a good job in canteen service. It is necessary to deepen and improve ideological understanding, translate it into concrete actions, do everything possible to create good conditions, and further run canteens for the convenience of cadres and workers. Second, we should constantly strengthen management and improve the service level of canteens. The third is to be actively responsible and do a good job in food safety and hygiene. The management of canteens is complex, and the most fundamental job requirement is to be responsible for the life, health and safety of cadres and workers.
Therefore, we must conscientiously implement the "Food Hygiene Law", take strengthening food hygiene management and comprehensive service management according to law as the top priority, put it on the important management agenda, and ensure that the responsibility lies with people, pay close attention to implementation and achieve results. Under the direct care and guidance of the leaders and the diligent efforts of all the staff in the canteen, the quality, variety, sanitary conditions and normal use efficiency of the canteen have undergone fundamental changes.
Nevertheless, due to my limited level, there is still a lot of work to be done and there is still a certain gap. I am not proficient in canteen management, which also confirms my shortcomings in canteen management. I will strengthen the study of my own management and quality, plan my work plan and so on in the next work. At the same time, according to the hygiene requirements, our canteen should further improve the construction of software and hardware, control the purchase of food and the loss of articles, and ensure that employees can eat cheap and safe food. I deeply feel that canteen management is a long-term, meticulous and hard work. Only by doing a good job seriously and practically can the quality and quantity be guaranteed.
In short, the canteen work is gradually moving towards normalization, standardization and high quality, and the canteen staff are also making continuous efforts to gradually form a team that is dedicated, pragmatic and willing to cooperate, and * * * is silently contributing to the development of the project.
School is a special unit, and students are a special consumer group. The management of canteen and students' food safety are related to students' health, the reputation and development of the school, the improvement of teaching quality and social stability, so school leaders care, students care, parents care and society care.
Since the opening of the student canteen in our college on August 24th, 20xx, there have been 1330 students dining in it. In order to ensure the safety of the canteen and the surrounding environment, we purchased 36 fire extinguishers, installed xx sets of monitoring cameras and modified the lighting circuit of more than 300 meters. In order to ensure the food safety of students, we conducted three inspections and three trainings for all owners and employees. Related scenarios are reported as follows:
First, leaders attach importance to it and understand it in place.
1 since the beginning of the school canteen, the school has conducted five comprehensive inspections on the management of the canteen, focusing on the standardized management of the canteen and food hygiene and safety, achieving goals, plans, priorities and measures, and implementing responsibilities at different levels.
2. More than 1330 students eat in the school canteen. The quality of canteen service is directly related to the quality of life and health of students, the healthy growth of teenagers, the stability and development of schools and thousands of families. Therefore, our school attaches great importance to the food hygiene management in canteens, firmly establishes the ideas of safety first, hygiene first, health first and quality first, and implements all-round management and strength. We have been exploring the management of canteens and established a scientific and standardized management mechanism, which has won the recognition of students and parents.
Second, establish and improve the management system.
1, improve the rules and regulations
Sound rules and regulations are the basis of 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 handling system for food poisoning and epidemic reporting, and the safe operation procedures for food processing, established and improved the responsibilities and management systems of each post, and further clarified the posts.
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 buying well. The main raw and auxiliary materials of the canteen are fixed-point, with a copy of the supplier's ID card, detailed address and contact information. Every day, the shopkeeper is responsible for inspection, and the goods are inspected by looking at the production date, certificate of approval, quality inspection report, packaging, deterioration, germination and freshness.
3. Establish a monitoring mechanism
In order to strengthen the supervision of canteen food hygiene, in strict accordance with the relevant provisions of the Food Law, carefully fill in the forms of sample retention, disinfection, certificate claim, waste disposal, canteen files and so on.
Third, improve the quality of employees and establish a sense of service.
Since the beginning of school, the canteen staff have been trained three times, and the relevant laws, regulations and rules and regulations of the school canteen have been organized and studied, which has improved the legal awareness and food hygiene and safety awareness of employees, and stipulated that canteen managers' meetings should be held every week, and employees should organize study once a month. Carry out personal health examination for new employees and obtain health certificates before taking up their posts.
Fourth, overcome difficulties and improve the quality of food.
In recent years, local prices have risen rapidly, and our current food standards can hardly meet the dietary requirements of students. However, all our owners and staff overcame difficulties and tried various methods to achieve the basic satisfaction of dining students under the existing conditions.
Summary of canteen work Article 3 The canteen work has always been based on the quality of food hygiene, which is directly related to everyone's life safety and health, and is the basic point of efforts to improve the physical quality of employees. In accordance with the requirements of the health work of the Municipal Health Supervision Bureau, we will conscientiously implement the Food Hygiene Law, further strictly standardize food hygiene management, maintain the work order and social stability of our project from the perspective of the health and safety of employees, solve the worries of leaders and employees, and let every employee have a healthy body. Specific work has been done in the following aspects.
First, establish the idea of serving the project wholeheartedly, and improve the dedication, practicality and caring thoughts of all employees.
Canteen work has always been able to achieve "three-hearted" service in strict accordance with the working concept required by the plan, that is, the staff work hard, the workers eat happily, and the leaders rest assured. Work out a scientific diet recipe that workers like to eat. Through activities and study, the canteen staff formed a working enthusiasm, positive, serious and practical attitude. We learn from each other in business and learn from each other's strengths. Cooperate with each other in work, work hard, bear hardships first, and bear hardships later. Care for each other and help each other warmly in life. In terms of service enthusiasm, we regard workers as brothers and set up a good employee image.
Two, pay attention to food, health, fire protection and personal safety, and strictly control the "five customs" of procurement.
In order to ensure the life safety of workers, ensure the quality of food hygiene and put an end to all unsafe hidden dangers. In strict accordance with the food hygiene law, we conscientiously implemented the food hygiene and safety regulations, formulated a series of safety plans, and signed a letter of responsibility for food hygiene and safety with the relevant personnel in the canteen. We have achieved "five customs" in our work, that is, strict purchase channels, acceptance of goods in storage, standardized operation procedures, food hygiene and safety, and food storage and custody. Do the responsibility to the people, check in place, and record in detail. Exodus: In food purchasing, we often go to the market to investigate to understand the quality of goods. Buy fresh vegetables, fish, meat, etc. This way, the quality is home and the price is cheap. Save a lot of money for the project. In food storage, raw and cooked food are strictly separated, and the weight is strictly controlled, so that workers can eat well, eat well and not waste. Check and record the tableware disinfection every day. In order to prevent food poisoning, we should not only strengthen our own operation and inspection, but also prevent others from poisoning. The canteen also regularly carries out safety inspections, actively eliminates hidden dangers of water, electricity and fire, and pays attention to the custody of hot meals and hot soup. Therefore, for a long time, there has been no hidden danger in the canteen work, and the production order of the project is stable. Third, constantly improve the quality of diet, so that leaders can rest assured.
In order to truly solve the worries of workers and ensure that they can eat with confidence, happiness and comfort, we have studied and discussed their dining recipes, and based on more than one year's practical experience and peacetime observation of workers' preferences, we have innovated the recipes, made a scientific three-meal dining recipe, and made great efforts in making it from the aspects of food taste, color and so on, ensuring that every meal is a combination of four meats and one soup, and constantly improving it. Try to add variety to breakfast. The food hygiene in the canteen is very good, which is well received by leaders and employees.
In short, our canteen can achieve the above points because we regard the project as our home. On the one hand, we all cherish this hard-won job. On the other hand, we all have a kind of love. However, we still have some room for improvement. At the same time, we should constantly improve our working methods, pay more attention to and care for our workers, pay attention to our working methods and skills in service, and make our workers happy and satisfied. Go up a flight of stairs and let the canteen work.
In a blink of an eye, everyone has been working and living together for three months. In these three months, under the strong guidance of the unit leaders, the whole class has made remarkable progress in all aspects and completed the tasks assigned by the unit. As a monitor, I am very pleased. Here I summarize the work of this class in the past six months from the following three aspects:
First, the ideological aspect.
The whole class has a stable mind, can actively strengthen theoretical study in their work, and can persist in arming themselves with political theoretical knowledge, so that they have made great progress in their ideological understanding and ability, broadened their horizons, expanded their knowledge and strengthened their political stance. Political and ideological quality and theoretical level have been significantly improved! First of all, all the members of the class respect the leaders, unite with each other, and their cohesion and combat effectiveness have been significantly improved; Secondly, the whole class of soldiers can obey orders and commands, always obey orders, complete tasks assigned by superiors, always keep a clear head, stick to confidentiality rules and do a good job of confidentiality; Third, we can care for each other, help each other, grow up healthily together, learn from each other, encourage each other and make progress together at work; Fourth, there are shortcomings: theoretical study is not frequent enough, there is a general sense of luck, study is not systematic, comprehensive and standardized, theoretical study and practice are not closely combined, and theoretical cultivation has not reached a new height!
Second, discipline style.
The whole class has a strict style of work and discipline, and they can be strict with themselves in their work and daily life, and don't do anything that violates discipline and rules. After the promulgation of the new three regulations in June, they can seriously study the new regulations, consciously resist the erosion of decadent ideas through study, and establish a good image of soldiers!
Third, work.
Being able to actively complete the work arranged by the unit, facing the airport mowing, the whole class did not fear difficulties and hardships to complete this important task, which reflected our class's fine style of being brave and tenacious; In the flight support in the first half of the year, the driving safety of vehicles was first ensured, and in terms of fire prevention, zero accidents and zero cases were ensured! In the face of the biggest task in the near future-the fire fighting contest, all the soldiers in the class can correctly understand, attach importance to collective honor, actively participate in fire fighting exercises and strive for good results through hard work! Disadvantages: the equipment is not frequently maintained, the fire-fighting facilities are not regularly inspected, and the vehicles assigned to individuals are not cleaned in time!
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