Summary is to analyze and study the relevant situation in a certain stage and make written materials with guiding conclusions. It can make clear the next work direction, make fewer detours and mistakes, and improve work efficiency. Let's take time to write a summary. How should we write a summary? The following is my summary of the work of the 221 school canteen for everyone, hoping to help everyone!

Summary of School Canteen Work in 221 1

The hygiene and safety of school canteens is directly related to the health and life safety of teachers, students and staff in our school, and to the normal development of education and teaching in our school. After receiving the Notice of the State Food and Drug Administration and the Ministry of Education on carrying out the special rectification of food safety in school canteens. In order to further strengthen the work in food hygiene and safety, prevent and control the occurrence of food poisoning and food-borne diseases, and ensure the food hygiene and safety of teachers and students, the school leadership decided to carry out the "special rectification of food hygiene and safety" activities throughout the school to eliminate the hidden dangers of food hygiene and safety. The specific measures are as follows:

First, set up a leading group and strengthen leadership to raise awareness.

Qiu Donglin is the team leader, Li Quansheng/Hu Guobing is the deputy team leader, and the class teachers are the team members. They are fully responsible for the food hygiene of the school, carefully check, supervise and strengthen management at any time. At the same time, a general meeting of all teachers and students was held, and the special group was responsible for strengthening ideological education and raising awareness among all teachers and students. At the meeting, the principal made a centralized summary of the "Special rectification of food safety in our school". After the meeting, the "rectification special group" instructed the class teachers, canteen administrators and canteen to continue to strengthen education and raise awareness in the spirit of being responsible for students.

second, form an inspection team, focus on inspection, and be targeted.

The inspection team headed by the team leader carefully checked the canteen, canteen and school pool. The results of sampling inspection of various foods showed that these goods came from regular channels, passed strict hygiene inspection and were sold within the warranty period, and the vicinity of the pool was clean and pollution-free. The sanitary condition of the school canteen basically meets the requirements.

third, establish rules and regulations, conduct regular spot checks, and assign the responsibility to people.

1. sign an agreement with the legal representative of the school canteen.

(1) It is forbidden to sell "no food" in the school canteen.

(2) It is forbidden to sell expired and spoiled food in the school canteen.

(3) The salespeople in the canteen must have regular physical examinations.

2. The school canteen has an appraisal agreement between the specialized management personnel, the school and the administrator. The specific requirements are as follows:

(1) It is necessary to purchase safe meat and pollution-free vegetables, and human meat and related vegetables are strictly prohibited.

(2) Storage and preservation, four isolation, regular disinfection and ventilation of the storage room.

(3) Leftovers should be dripped as soon as they are produced, treated in time, and pot dishes are not allowed.

(4) The canteen should have fresh air, clean floors and walls, no cobwebs of dust, good sanitary conditions, orderly tableware arrangement and classified shelves.

(5) Sanitary disinfection measures should be complete, and there should be special disinfection personnel.

3. The school pool is responsible, and the school doctor tests the water quality regularly. For the canteen, canteen, pool, and rectification team, regular spot checks are made, and the responsibility is assigned to the people. Once there is a problem, the legal responsibility shall be investigated.

fourth, clear the supervision plan, set up the complaint telephone number and report box.

in order to ensure that the food safety rectification work is implemented and effective, the supervision scheme is clearly defined in the school window, which mainly includes the following four points:

1. The school canteen and canteen should be responsible for the health and safety of all teachers and students and accept the supervision of all teachers and students anytime and anywhere.

2. All teachers and students have the right to report the expired food and spoiled food of the "three no products" in the canteen.

3. All teachers and students have the right to report the spoiled food in the canteen.

4. Drop a report box near the school window. The telephone number is _ _. In short, in this rectification, the teachers, students and staff of the whole school are United and unified in thinking, and the school has invested a lot of manpower and material resources. Initial results have been achieved in two weeks. Of course, we still need to persevere in our future work. Our school is confident to do a good job in the rectification of food hygiene in our school. We are always welcome to visit our superiors and are willing to accept their inspection and supervision.

221 school canteen work summary 2

One semester has passed, and as the top priority in logistics, the canteen is naturally indispensable. As a canteen, it is naturally inseparable from food. Food is an indispensable part of everyone's life. If we leave what we eat, it is impossible to survive, so it is also very important as a canteen of the unit. As a canteen manager, we should pay more attention to the diet of the staff and ensure the physical and mental health of each teacher and student. Now, the canteen work during this period is summarized as follows:

First, work with certificates and eliminate potential safety hazards.

Our school is a big campus with nearly 5, people. As a large collective dining hall, strict implementation of food hygiene and safety is a major event related to the health of every teacher and student. First of all, every canteen staff should have a physical examination before taking up their posts every year, and those who fail the physical examination will not be allowed to take up their posts. Secondly, carry out ideological education for staff from time to time and implement the requirements of the food hygiene law. Through learning, improve the service quality and awareness of staff at work. Do a good job in the food hygiene and tableware "one washing, two flushing and three disinfection" in the canteen of our school, and clean the kitchen once a week. If any deficiencies are found in the work, point them out immediately and order them to be corrected in time. All the staff can conscientiously do their jobs, clearly define their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen work.

second, strengthen software management.

At the beginning of the semester, the canteen managers and employees learn the Food Hygiene Law of the People's Republic of China together to improve the ideological understanding of each staff member. This semester, ten rules and regulations (such as the system of asking for certificates) have been formulated and put on the wall, especially the flow chart of food poisoning reporting (on the wall) and the food poisoning prevention plan have been improved, so as to ensure the safety and standardization of campus canteens from the system. Regularly and regularly train canteen staff on laws, regulations and work norms, so as to run the campus collective canteen well based on laws and regulations. On this basis, food hygiene supervisors, warehouse keepers and full-time buyers are specially set up, and all kinds of main materials are strictly controlled, thus fundamentally eliminating food safety hazards.

The campus attaches great importance to the internal management of canteens, and makes great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, and make everything standardized at all times. In the food hygiene work, we should focus on the "three defenses" (poisoning prevention, poisoning prevention and virus prevention), and strictly control the "five customs" in the procurement work, namely, strict purchase channels, goods entering the warehouse for acceptance, standardized operation procedures, food hygiene and safety, and food storage and storage. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. At the same time, let all the staff participate, all the staff supervise, the responsibility goes to people, the inspection is in place, and the records are detailed. Ensure the quality of incoming goods and block all unsafe factors outside the campus.

Strengthen training, inspection and cultivate good hygiene awareness and habits of cooks. At the same time, strengthen the improvement of cooking skills and skills. Earnestly do a good job in various accounts and related materials, so that the materials are not short of items, and the content is accurate and reliable; Check item by item according to the Food Hygiene Law and the Regulations on Group Dining, and make every effort to be meticulous and foolproof.

third, standardize the operation and put it in place.

this semester, the campus has formulated and improved various management systems, such as the post responsibility system for all kinds of personnel and the code of conduct for service personnel, and put forward clear requirements for food hygiene, environmental hygiene, personal hygiene of cooks, raw material procurement, acceptance, storage, processing, sale and tableware disinfection in the canteen, so as to achieve clear responsibilities, complete management systems, interlocking, level-by-level control, reasonable process and standardized operation. Adhere to the separation of raw and cooked, strict tableware disinfection and cleaning. Strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials; Resolutely reject raw materials that do not meet the requirements. Strict institutionalized management of health, clear division of labor and clear responsibilities. In the daily management of employees, we add emotion to the system, manage with our own actions, and manage with guidance. Under constant teaching, employees can change from assigned work to self-work.

Fourth, increase hardware investment

We deeply feel in the management of canteens that the current state of hardware facilities and equipment in canteens has not met the development requirements. Therefore, the campus invested nearly 6, yuan this summer.

five, the implementation of fixed-point procurement system, put an end to security risks.

The safety work of the canteen is mainly in the procurement, processing and storage of food, the cleaning and disinfection of tableware, and the canteen staff themselves. The campus has further improved the awareness of centralized procurement of raw materials for canteens, with systematic measures and standardized procedures. Oil, seasonings and rice are purchased at designated locations. Pork is provided by the largest and fully qualified pig-raising professional credit cooperative in chen river, Hunan Province, under the principle of quality first and price second. And adhere to the system of obtaining certificates, obtain food hygiene inspection certificates, laboratory tests, business licenses and related certificates, and accept them by special personnel, and earnestly grasp the inspection and acceptance of incoming goods. Food processing, storage, tableware cleaning and disinfection should be carried out in the post, with division of labor to people, clear responsibilities, timely records, and irregular inspections by the principal and logistics director. At the same time, strengthen the ideological education of canteen staff, strengthen the study of political theory, establish the idea of serving education and teachers and students, care about the life of canteen staff and solve their difficulties, so that they can work wholeheartedly for the canteen without selfish distractions. The canteen staff and relevant management personnel shall have a health examination every academic year, a monthly safety meeting and a daily health examination, receive necessary knowledge training for temporary inspection at any time, maintain good personal hygiene, and wear uniform work clothes and working caps. Because leaders at all levels in the campus attach great importance to the canteen work and make unremitting efforts, they have laid a good foundation for the hardware construction and software management of our school's catering work, enhanced the safety and health awareness and sense of responsibility of all staff, formed good and standardized hygiene habits, and made great progress and certain achievements in the overall catering work in our school's canteen, ensuring the stability and development of the campus. There has never been any safety accident in the canteen, and the canteen work has been well received by superior leaders and health departments. In order to improve the quality of students' meals and satisfy students, parents can rest assured that the campus strictly controls the zero profit of the canteen and does not usurp students' money.

VI. Problems With the improvement of people's living standards, very few of our students have developed the bad habit of being spoiled, which is mainly manifested in:

1. Being picky about food and being partial to food, leading to the phenomenon of pouring rice and vegetables;

2. Some students have poor independent living ability, and are unwilling to wait in line for meals, and often eat instant noodles and bread.

On the other hand, due to the lack of research on students' psychology, individual canteen staff often can't think what students think and treat every student correctly, which brings certain difficulties to canteen management. However, every job has its advantages and problems, but as long as we look at it in two, the difficulties will become handy. Therefore, I firmly believe that under the care and supervision of the school leaders and the concerted efforts of all canteen staff, our canteen will surely become more and more prosperous.

221 School Canteen Work Summary 3

As the end of the term draws near, all the work will come to an end, so let's make a summary of the canteen work in this semester.

On the whole, the canteen work in this semester has made great progress compared with last semester.

1. Further management:

The operational requirements for workers have been further extended to the daily behaviors of workers, such as wearing tools for workers, eating, commuting time and so on.

2. Save more finely

a, especially some unnecessary seasonings. I no longer purchase them, so repeated use of seasonings will not only improve the taste of the dishes, but also affect the quality of the dishes, and at the same time increase a lot of expenses every day.

b, reduce the waste of leftovers. Last semester, there were more than 2 leftovers thrown every day. This semester, the relevant person in charge was repeatedly ordered to control the last meal and not to throw 4 people's dishes (one pot) every day. Nowadays, the effect of not throwing leftovers is basically achieved every day.

3. Responsibility of financial management

Recently, the relevant person in charge and I registered the canteen finance. Because there is a more or less mismatch between the original finance and the existing finance, someone is responsible for losing the goods. I divide the financial registration into several parts:

a, operation room (person in charge)

Pasta: dish: soup: hall on the second floor: hall on the third floor:

b, the person in charge of each dormitory is responsible for the rest

c, and the keeper and I are both responsible for the rest.

In this way, whoever has problems in that part will be held accountable.

4. Variety of meals

This semester, new patterns are constantly added, not only the picture scrolls, sugar packets and noodles are continued, but also my own steamed buns, fried dough sticks, bean paste packets, and sometimes jiaozi and fried steamed bread slices appear occasionally. Next, we will serve scallion cake, sesame seed cake, chocolate steamed bread, black rice steamed bread and so on. Make teachers and students really feel that we are serving them.

5. Others

A file and monitoring room has been set up on the fourth floor of the canteen, which can monitor some operations and rice sales; At the same time, it is equipped with a special computer to connect the electronic ledger with the Municipal Food and Drug Administration, so that it can supervise the staff, purchase and delivery, suppliers and other documents of our school online.

Outlook for the next semester:

1. Consolidate the above, and at the same time tap the potential of workers to make them play their heat.

2. Balance the workload of each point, thus reducing the occurrence of contradictions.

3. Give serious treatment to those who can't take part in the work well.

221 school canteen work summary 4

In order to strengthen school food safety supervision and management, prevent food safety accidents, implement school food safety management responsibilities, and ensure students' food safety and health. According to the requirements of the Notice on the Work Plan of Food Safety Inspection in School Canteen in Spring jointly issued by Yuzhou Food and Drug Administration, Yuzhou Health Bureau and Yuzhou Education and Sports Bureau, our institute is responsible for the comprehensive supervision and inspection of the urban middle school canteens according to the plan, and the inspection situation is summarized as follows:

1. Leaders attach importance to and carefully organize

According to the spirit of the document and the actual situation of our unit, a leadership meeting was held and implemented according to the principle of territorial management.

second, the focus of work

according to the party