Implementation Plan of Fine Management of Canteen (I) 1. Honest service and voluntary dining
Voluntary participation and mutual benefit.
Second, the management system
The general affairs office is responsible for the daily management of the catering group and is set up as needed.
1, catering manager: xx
Main responsibilities: responsible for the daily safety, hygiene and food quality inspection of the food group.
2. Accountant and cashier: Liang Lunquan, General Manager Sheng Yuan.
Main responsibilities: (1) According to the payment situation, report the statistics of the number of people dining in each class in the next month to the canteen on the last day of each month.
(2) Set up a special account for the income and expenditure of the catering group, carry out monthly accounting, and publish it in the same month after being audited by the price verification team.
3. Custodian: xx
Main responsibilities: inspection, receiving, storage and delivery of raw materials in food processing and sanitary supervision of raw materials use.
4. Cooking monitor (1) (chef with certain cooking and management experience hired by the society)
Main responsibilities: (1) Responsible for the appointment and management of coolies.
(2) Publish the daily menu of the week every Monday; Make the nutrition mix reasonable and don't repeat it in the same week.
(3) Be responsible for the safety, hygiene, food processing, collection and distribution of food groups.
(4) Submit the list of menu materials needed for the next day to the General Affairs Office at 2: 00 every afternoon.
(5) Put forward the raw material purchasing plan for next week with the keeper at 3: 00 every Friday afternoon and submit it to the general office.
5. Cooking: In principle, it is hired by the cooking squad leader. Determination of the number of employees: every 100 people 1 chef.
Main responsibilities: according to the arrangement of the cooking monitor, complete the safety, hygiene, food processing and distribution, sanitation and cleaning of the restaurant with good quality and quantity.
6. Price audit team: before the start of each academic year, three representatives from the teaching staff are selected to set up a food group price audit team to audit the canteen revenue and expenditure accounts at the end of each month.
Third, the procurement of raw materials.
(1) bulk raw material procurement
Meat, rice, oil and seasoning: according to the needs of the canteen, it is purchased at a fixed point and delivered to the door (it must be the winning bidder of the District Education Commission). Every purchase is inspected by the keeper, weighed and signed by the head of the food and beverage department, and paid by the cashier after signed by the school supervisor.
(2) Secondary raw materials
Seasonal vegetables: purchase once a day, take fixed-point procurement and deliver them to your door. The goods are inspected, weighed and signed by the storekeeper every day, and then submitted to the competent leader for review and signature in the current month. After that, the cashier pays and keeps accounts.
Four, the use of raw materials management
Rational use, advocate economy, and adhere to the principle of using it on the same day. The cooking monitor will collect raw materials from the storage room as needed, and the keeper must weigh, register and sign by the receiver. At the same time, the keeper and the person in charge of the food and beverage department should strengthen the supervision of the use of raw materials. Important raw materials, such as meat and oil, which are not used up that day, shall be returned to the warehouse by the consignee before 3: 30 pm that day to avoid waste or loss of raw materials.
Five, student dining management
(1) kindergarten, 1-2 grade:
The head teacher of each class will check the number of people taking meals according to the payment, take meals at the designated window and eat in the area divided by the restaurant. The administrator is responsible for maintaining dining discipline, hygiene and avoiding waste.
(2) In grades 3-6, the class teacher will lead the students to the canteen to bring food back to the classroom safely, distribute it according to the approved number, be responsible for the students' dining discipline, hygiene, avoid waste, and return the food bucket to the canteen in time. Educate students to cherish food and tableware, and cultivate students' good dining habits.
(3) Both teachers and students should go to the canteen to wash dishes. Those who do not pay attention to hygiene shall be handled in strict accordance with the canteen management rules.
Cost of intransitive verbs
Based on the principle of "reasonable explanation and voluntary dining":
(1) At the end of each month, the class teacher will collect the living expenses from the students one week in advance, and pay the living expenses to the cashier on the last day of each month (in case of Sunday, it will be moved to last Friday). It is forbidden for toll collectors to intercept students' living expenses.
(2) The first week of normal teaching time every month is the deadline for payment. In principle, students are no longer allowed to eat halfway. If there are special circumstances, the meal fee will be charged monthly.
(3) Charging standard: According to the market situation, it will be announced one week before charging.
Note: Teaching staff are charged according to the standard of sixth grade students, while teachers and temporary workers' children are charged according to the standard of the same grade students.
(4) For the convenience of management, students are not allowed to eat temporarily.
Seven, the collective accreditation
1. All employees in the canteen must pass the physical examination before they can take up their posts.
2. The employee's license fee is paid in advance by the school and then deducted from the salary. If you have worked for one year, it will be refunded in full by the school.
3. The school is responsible for the medical expenses of the person in charge of the food and beverage department and the breeder.
Eight, the relevant staff, by the school to develop job responsibilities.
Conduct assessment and implement the reward and punishment system.
Nine, function room settings
A vegetarian food processing room, a meat food processing room, two storage rooms, a staple food (rice) vegetable storage room and a dressing room.
Implementation Plan of Fine Management of Canteen (II) 1. The purpose of implementing mode management in schools
Through the implementation of school demonstration management, the overall level of supervision and management of school canteens will be further improved. In order to effectively prevent the occurrence of collective food poisoning accidents in schools, student canteens should fully reflect public welfare and service, and insist on serving students.
Two, the implementation of school canteen demonstration management content
(a) improve the management mechanism, strengthen the work responsibility.
The school establishes and improves the canteen management system and leadership responsibility system. The school principal takes overall responsibility for the management of the school canteen, and is the first responsible person for the management of the school canteen. It is necessary to set up a leading group for canteen management, headed by the first person and composed of the general affairs director and canteen management personnel, who will be fully responsible for the hygiene, safety and management of school canteens.
(two) reflect the public service, determine the mode of operation.
The canteen is managed by the school, which adopts the mode of no material contract, and does not contract or contract in disguised form to individuals for profitable operation.
1, the school sends personnel to carry out overall management, mainly by the general affairs director in charge of canteen work, canteen buyers and storekeepers.
2. The buyer and keeper of the canteen are sent by the school to fully perform the procurement and custody duties on behalf of the school.
The purchased raw materials can only be registered and put into storage after being inspected by the keeper. The outbound materials shall be registered and signed, and the school shall make regular inventory every month.
3. In order to ensure the production quality, the school has strict regulations on the composition of the production team: all staff must be in good health and hold certificates.
4, canteen staff must be clear about their responsibilities, in strict accordance with the recipe table to organize production, to ensure timely, quality and quantity. Provide students with the produced food in time. After students finish eating, collect food containers in time and clean and disinfect them. Responsible for all the cleaning and hygiene work of the production canteen. Responsible for the production and service of guest meals.
(3) Standardize facilities affairs and implement standardized management.
1, set up a functional room with complete standards.
School canteens should be equipped with functional rooms such as roughing room, cutting room, cooking room, meal preparation room, disinfection room, dressing room, warehouse and canteen. Infrastructure should meet the following standards:
(1) roughing room
Food rough machining should have a fixed place, basic dust-proof and fly-proof facilities, and shelves or cabinets for placing food, which should be separated from the side dish room, cooked dish room and cooking room of the restaurant. The ground and dado of the processing site should be made of impervious materials, and the sewer is unobstructed, which is convenient for washing and drainage. There should be enough water supply for food rough processing, and the quality of water supply should meet the national sanitary standard for drinking water. There should be more than three pools in the rough machining area, so that meat and vegetables can be cleaned separately. Cleaning products such as washing mops are separated from the pool for washing food.
(2) Cutting and matching room
There should be a special room in the cutting and matching room, and the ground should have a certain slope to facilitate washing and cleaning. The sewer is unobstructed, there is a food refrigerator, and there is a waste box (bucket) with a cover. The treated waste is poured into the box in time and transported away on the same day. After the side dishes are finished, you should do a good job of washing and cleaning in time to keep the room clean and hygienic.
(3) Cooking room
The kitchen table of the processing place should keep the sewer unobstructed, and the kitchen table should have a smoke exhaust hood. The stove and the stove wall should be cleaned frequently, so that there is no oil pollution, dust accumulation, food residue and oil dripping on the exhaust hood. After the work, the floor, stove, operating table and tools should be cleaned to keep the processing place clean.
(4) pantry
There is a dining table and a finished product rack. The air disinfection facilities are complete, equipped with sample storage facilities and cooked products storage facilities, and have moisturizing facilities, which are operating normally. Doors and windows communicating with the outside world are equipped with good fly-proof and dust-proof facilities.
(5) Disinfection room
Tableware cleaning and disinfection places should be separated from cutting, preparing and cooking places to avoid cross-contamination. Tableware disinfection can adopt physical disinfection and chemical disinfection. Chemical disinfection is used for initial washing, cleaning, soaking disinfection and residual washing of tableware disinfectants, and all kinds of pools should be clearly marked.
(6) dressing room
Set up a sink, equipped with a coat rack or a large space to hang the wardrobe shoe rack, towel hooks, simple toiletries.
Implementation Plan for Fine Management of Canteen (III) In order to standardize the management of school canteens, ensure the quality of meals for teachers and students, actively mobilize the awareness of democratic management of teaching staff, continuously deepen the reform of the management system of school canteens, adhere to the principle of "three openness" (that is, open management methods, open management processes and open operations), and combine the actual situation of our school, this plan is formulated.
First, the canteen operation mode
1, the school canteen adopts the collective agreement management mode of canteen staff under the leadership of the school.
2. Teachers' meals shall be paid according to the daily accounting price (including rice), and the standard of meals shall not be lower than one meat, two dishes and one soup every day. After the end of the semester, all the staff will be given a one-time meal subsidy, and the amount of subsidy will be decided by the school according to the remaining situation of the canteen.
According to the current price, students' meals must guarantee one meat, two dishes and one soup every day.
Second, the canteen personnel management responsibilities
1, the school canteen has two purchasing personnel (including 1 purchasing personnel and 1 bookkeeping personnel), 1 accounting personnel, and other personnel participate in the supervision and management, and another 1 steward is set up to take charge of the daily affairs of the canteen. The specific division of labor is announced at the beginning of each semester after school research.
2. The procurement personnel shall conduct fixed-point procurement in strict accordance with the relevant regulations of the health department, and the bookkeeper must record the procurement location, procurement name, quantity, unit price and total price in place, and ask the seller to sign it to ensure quality and safety. The buyer shall submit the bill of the day to the accountant and reimbursement personnel in time.
3. The accountant will announce today's vegetable prices in time before meals every day, and make accounts and statements in time and report them to the school food leading committee.
4, canteen staff collective management, must ensure the quality of teachers and students, to be careful, to prevent extravagance and waste, and actively improve the service level.
5. The school will reward the canteen staff collectively according to the surplus situation of the canteen.
Third, management monitoring measures
1, the school set up a food leading committee (hereinafter referred to as the committee) to supervise the school canteen. Members of the School Partnership Committee are: 1 members of the principal's office, 1 middle-level members, 1 members of trade unions, 1 representatives of ordinary employees. The initial school will be publicized after being recommended by the teachers' congress.
2. At the beginning of each semester, the school committee is responsible for signing a collective management agreement with the canteen staff to further clarify rewards and punishments.
3. The school committee must conduct spot checks on canteen management regularly or irregularly, and make relevant records, which will be announced at the teachers' meeting in time.
4, members of the school committee should pay attention to collect the rationalization opinions and suggestions of students and teachers, timely feedback to schools and canteens, and promote the improvement of school canteen management quality.
5. The school committee announces the canteen surplus and related accounts to the teaching staff every month.
6. At the end of the semester, the food subsidies for faculty and staff and the rewards and punishments for canteen staff shall be announced after the collective consent of the enlarged administrative meeting of the school, and shall be supervised and implemented by the school committee.
7. The net surplus of the canteen is used to reward the class teacher who has a good dining situation, improve the dining conditions in the canteen, purchase equipment and improve the welfare of teachers.
8. For the daily hospitality and dinner expenses of the school, the canteen shall be settled with the school according to the standards stipulated by the school.
Fourth, the implementation method
1. This scheme can be tried out this semester after it is passed by the teachers' congress.
2. The right to interpret this scheme lies in the principal's office.
In order to effectively solve the problem of teachers and students dining at noon, better reflect the educational concept of serving and educating people, and realize the goal of "the school satisfies the society, and the canteen begins with the satisfaction of parents" as soon as possible, the management plan for the canteen of immigrant primary schools is now formulated:
The implementation plan of fine management of canteen (IV) The school canteen is related to the health of teachers and students, the normal teaching order of the school and social stability. In order to do a good job in the management of school canteens and improve the management level of school canteens, this implementation plan is formulated according to the relevant requirements of Guangfeng County Education and Sports Bureau.
First, the purpose of implementing the fine management of school canteens
Through the fine management of school canteens, the overall level of supervision and management of school canteens will be further improved. In order to effectively prevent the occurrence of collective food poisoning accidents in schools, student canteens should fully reflect public welfare and service, and insist on serving students.
Second, the content of implementing the refined management of school canteens
(a) improve the management mechanism, strengthen the work responsibility.
The school establishes and improves the canteen management system and leadership responsibility system. The school will set up a renovation Committee, and the principal will be fully responsible for the management of the school canteen. The list of maintenance committees is as follows:
Director: xx
Member: xx
Be fully responsible for the hygiene, safety and management of the school canteen, and its specific responsibilities are: chairman of the trade union.
Be fully responsible for the management of the school canteen.
Logistics officer
1, focusing on canteen production and canteen food hygiene and safety.
2. Organize meals for teachers and students to ensure the quality of dining service.
3, hire workers, responsible for organizing canteen administrators and workers training.
4, review the canteen procurement.
5. Grasp daily records and establish canteen management files.
buying representative
1, fully responsible for canteen procurement.
2. Assist the logistics director to manage the canteen.
godown man
1, responsible for the storage of raw materials in the canteen.
2, the purchase of raw materials for acceptance registration.
3. Distribute raw materials.
4. Assist the logistics director to manage the canteen.
(two) reflect the public service, determine the mode of operation.
The canteen is managed by the school, which adopts the mode of no material contract, and does not contract or contract in disguised form to individuals for profitable operation.
1, the school sends personnel to carry out overall management, mainly by the trade union chairman in charge of canteen work, logistics director, canteen buyer and keeper.
2. The buyer and keeper of the canteen are sent by the school to fully perform the procurement and custody duties on behalf of the school. The purchased raw materials can only be registered and put into storage after being inspected by the keeper. The outbound materials shall be registered and signed, and the school shall make regular inventory every month.
3. The school only employs foremen, and the breakfast production and service in the whole school are based on wage contract system, and the foremen then employ relevant staff. In order to ensure the quality of production, the school has strict regulations on the composition of the production team: all staff must be in good health and hold certificates.
4, workers must be clear about their responsibilities, in strict accordance with the recipe table to organize production, to ensure timely, quality and quantity. Distribute all the food produced to each class. After students finish eating, collect food containers in time and clean and disinfect them. Responsible for the distribution of teachers' breakfast food and the cleaning and hygiene of all canteens in the production department. Responsible for the production and service of guest meals, and the salary is extra.
(3) Standardize facilities affairs and implement refined management.
1, set up a functional room with complete standards.
School canteens should be equipped with functional rooms such as roughing room, cutting room, cooking room, meal preparation room, disinfection room, dressing room, warehouse and canteen. Infrastructure should meet the following standards:
(1) roughing room
Food rough machining should have a fixed place, basic dust-proof and fly-proof facilities, and shelves or cabinets for placing food, which should be separated from the side dish room, cooked dish room and cooking room of the restaurant. The ground and dado of the processing site should be made of impervious materials, and the ground and drainage ditch have a certain slope, and the sewer is unobstructed, which is convenient for washing and drainage. The outlet and exhaust port of the drainage ditch shall be provided with metal grating or net cover with mesh less than 6mm to prevent the invasion of rats.
There should be enough water supply for food rough processing, and the quality of water supply should meet the national sanitary standard for drinking water. There should be more than three pools in the rough machining area, so that meat and vegetables can be cleaned separately. Cleaning products such as washing mops are separated from the pool for washing food.
(2) Cutting and matching room
There should be a special room between the cutting and matching rooms, and the ground should be paved with impermeable materials with a certain slope to facilitate washing and cleaning. The dado should be pasted with white tiles, and there should be no stains and food residues; Paint on walls and ceilings shall be free from peeling and mildew; There is a sink in the room, the sewer is unobstructed, there is a food refrigerator and a dustbin (bucket) with a cover. The treated garbage is poured into the box in time and transported away on the same day.
After the side dishes are finished, you should do a good job of washing and cleaning in time to keep the room clean and hygienic.
(3) Cooking room
The ground of the processing site should be paved with impervious materials, but it should not be too flat. The front wall of the stove and the stove surface should be paved with tiles, and the stove should have a drainage ditch with a certain slope to keep the sewer unobstructed. There should be a smoke hood on the stove, and stainless steel countertops can be used if conditions permit. It is best to have a separate or bridged console for raw and cooked food, with raw food below and cooked food above, so as to avoid eating and serving on the same table.
Wash the kitchen countertops and stove walls frequently, so that there is no oil pollution, dust accumulation, food residue and oil dripping from the range hood. After the work, do a good job of cleaning and cleaning the floor, stoves, operating tables and tools, and keep the processing place clean.
(4) pantry
There is a sink and the faucet is not manual. There is a dining table and a finished product rack. The air disinfection facilities are complete, equipped with sample storage facilities and cooked products storage facilities, and have moisturizing facilities, which are operating normally. Doors and windows communicating with the outside world are equipped with sound insulation and dust prevention facilities.
(5) Disinfection room
Tableware cleaning and disinfection places should be separated from cutting, preparing and cooking places to avoid cross-contamination. Tableware disinfection can adopt physical disinfection and chemical disinfection. If chemical disinfection is used, at least 3 special pools should be set up, and 4 special pools should be advocated, which are used for initial washing, cleaning, soaking disinfection and residual washing of tableware disinfectant respectively. All kinds of pools should be clearly marked to indicate their purposes.
(6) dressing room
Set up a sink, equipped with a coat rack or a large space to hang the wardrobe shoe rack, towel hooks, simple toiletries.
(7) Warehouse
The food warehouse should be clean and ventilated, free from mildew, rat tracks, flies and cockroaches, and free from toxic and harmful substances (such as rodenticide, insecticide, detergent and disinfectant) and personal daily necessities. Food should be stored on shelves in categories, and the distance from the wall and the ground should be above 10cm. Food should be given priority, and expired and deteriorated food should be removed in time. Raw materials, semi-finished products and finished products of refrigerated and frozen food should be stored separately, and food should not be piled up or squeezed for storage. Defrost regularly to keep the frost thin and full of air.
(8) Dining room
Restaurants should have good fly and dust prevention facilities and good lighting and ventilation facilities. There are enough hand washing facilities for diners to wash their hands before meals, and there are tableware storage cabinets.
2, do a comprehensive and standardized daily management.
(1) Health permit management
(1) must have a valid hygiene license.
(2) The hygiene license shall be hung in an eye-catching position in the canteen to show the operation.
③ Do not operate beyond the scope of hygiene license.
(4) Go through the annual examination or renewal formalities one month in advance according to the date of issuance of the health permit every year.
(2) Staff management
(1) Establish employee access system and establish employee basic files as required. (2) Employees hold valid health certificates and health knowledge training certificates. ③ Employees should maintain good personal hygiene. Adhere to the "four diligence", that is, wash hands, nails, baths, haircuts and work clothes and hats frequently; Wear clean work clothes when operating, do not smoke, eat snacks, wear accessories, wear masks when selling meals, and keep your hair exposed; Go to the toilet without overalls and hats.
(3) System and logo management
(1) Establish and improve health management and post responsibility system for employees, design and make them uniformly, and post them in the corresponding function rooms.
(2) Each functional room is marked with consistent and eye-catching signs, and made of uniform materials. (3) Set up a food hygiene knowledge bulletin board, update the publicity content once a month, and complete the publicity materials.
(4) raw material procurement management
(1) No food whose production and operation are prohibited as stipulated in Article 9 of the Food Hygiene Law shall be purchased. (2) Fixed-point procurement of bulk food raw materials. At the time of purchase, obtain the hygiene license qualification certificate of the food and its raw materials supplier, the product inspection certificate or laboratory test sheet and purchase certificate.
(5) Processing process management
(1) food processing operations shall be carried out according to the positioning of functional rooms during the health permit review, and shall not be changed or crossed at will.
(2) The processed raw materials, semi-finished products and finished products are classified and stored on the corresponding food shelves according to their nature, and the containers containing food shall not be directly placed on the ground to avoid pollution. The chopping block is stored vertically.
③ Processing tools and containers for raw and cooked food are used separately, and there are obvious distinguishing marks.
(4) The food is thoroughly cooked, the central temperature is not lower than 70℃, and the storage time from cooking to eating is not more than 2 hours.
⑤ Cooked food should be fully heated overnight after meals before eating, and the food recovered after cooking (including auxiliary materials) should not be supplied again.
⑥ The food preparation room is equipped with a special refrigerator with obvious signs. Each variety of samples should not be less than 100g, and the sample retention time for each meal should not be less than 48 hours.
(6) Tableware cleaning and disinfection management
(1) Tableware shall be strictly washed, washed, disinfected and washed.
(2) thermal disinfection should be carried out according to the procedures of slag removal, washing, cleaning and disinfection, and kept at 100 degrees 10 minutes or more.
(3) After chemical disinfection, it must be cleaned with clear water to eliminate residual drugs. According to the procedures of slag removal, washing, disinfection and cleaning, the concentration of available chlorine should be above 250mg/L, and the tableware should be completely immersed in the liquid for more than 5 minutes.
(4) Disinfected tableware should be stored in a special cleaning cabinet for standby, and the cleaning cabinet is clearly marked.
(7) Writing record management
① Purchase ledger of food raw materials: the contents include the purchase variety, quantity, date, batch number or production date, shelf life, trademark and certificate, purchaser, inspector, etc.
(2) Account of food raw materials leaving the warehouse: the contents include variety, quantity, date, batch number or production date, shelf life, trademark and certificate, consignee, custodian, etc.
(3) Registration of foreign personnel: the contents include date, name, reason, time of entering the canteen, time of leaving the canteen, etc.
(4) Inspection records of each department: the contents include date, inspection department, personnel, inspection content, inspection situation, result processing, etc.
⑤ Employee training records: including time, place, training target, training host, training content, etc.
⑥ Food sample record: The contents include date, variety and distribution category.
⑦ System management: Establish and improve various rules and regulations, mainly including canteen post responsibility system, canteen procurement acceptance registration system, food sample retention system, canteen disinfection system, canteen registration system for supernumerary personnel, canteen sanitation system, canteen environmental sanitation system and employee sanitation system.