Work plan for canteen management 1 I. Guiding ideology
For the purpose of serving teachers and students, we will further strengthen the construction of canteen management team, improve service quality, enhance our understanding of canteen management, and strive to run the school canteen well to reassure teachers, parents and students.
Second, the working ideas
(1) Improve various systems.
1, issued the school canteen management measures.
2. Strengthen the assessment of canteen staff, further clarify the job responsibilities, improve the assessment rules, highlight the rewards and punishments, and establish a positive model.
3. Vegetable purchasing adopts the way of combining many people, and there are special people who are responsible for buying vegetables, paying, inspecting, weighing and accounting, and urging each other. The general affairs department implements comprehensive supervision and is responsible for the unified examination and approval of the principal.
4. Establish a school dietary management committee, discuss students' dietary recipes regularly, and announce them to parents one week in advance. Ensure that teachers and students have meals, ensure the variety of dishes, and strive for the quality and nutrition of dishes.
5, cost accounting, actively play the role of the food management committee, irregular survey canteen management and teachers and students dining, found that the problem is solved in time. At the end of each month, the cost of the canteen will be announced to the faculty.
(B) improve the overall quality
1. Organize canteen staff to learn the Food Hygiene Training Textbook and other materials, and organize out-of-town training appropriately, and organize canteen staff learning meetings regularly to improve their hygiene awareness.
2. It is necessary to refine the division of labor, further clarify job responsibilities, link the completion of job tasks with assessment, and improve the post awareness and service awareness of canteen staff.
3. Improve teachers' sense of service, further standardize students' lunch management, educate students to cherish and save food, and let students eat well and have a full stomach.
(3) Innovative workflow
1, further standardize the workflow of canteen staff, and operate strictly according to the requirements, such as washing vegetables, cutting vegetables, cooking, dividing vegetables, dividing rice, etc.
2. Summarize the gains and losses on the basis of the teacher's trial of vegetables last semester. This semester, Aunt Shi, an employee, is fully responsible for weighing dishes.
3, careful management of procurement, fixed-point procurement, to ensure the quality of purchased goods.
Attach great importance to health and safety work.
1. Purchase food through normal channels, obtain the legal certificate of the contract booth, and do a good job in rapid inspection and sample retention of pesticide residues. Wash vegetables cleanly, cook properly, store vegetables raw and cooked separately, and put and use all kinds of utensils separately.
2, meticulously to do a good job of disinfection, tableware do "disinfection" a day, there is someone who's in charge of disinfection, and make disinfection records.
3. The fly prevention facilities have screens. The screen window should be closed, and the workshop should be closed when working.
4, canteen staff must hold a health certificate and health knowledge training certificate, all should wear work clothes during the work, maintain good personal hygiene, health does not meet the requirements shall not mount guard, environmental sanitation contract by blocks, ensure cleaning once a week.
5. The stoves in the canteen and other places all use electricity and diesel. Workers are required to operate in a standardized manner and always pay attention to the safety of electricity and fuel.
6, strengthen the management of canteen property, valuables stored in the warehouse, goods in and out of the warehouse must be registered.
The second work plan of canteen management is to further strengthen the food hygiene management of government canteens and ensure the safety of government staff. According to the relevant provisions of the Food Hygiene Law and the specific situation in 20xx, the following plans are formulated:
1, establish and improve the canteen health management network, implement a clear division of labor, responsibility to people, achieve a sound health management system, and publish it on the wall.
2. The staff of government canteens have regular physical examinations every year, and the effective health certificate rate is 100%. Good personal hygiene. When going to work, you must wear work clothes and hats, without long hair, beard and nails, and don't start work, wear rings and jewelry. Smoking is strictly prohibited during operation.
3. Actively carry out health education, with the popularization rate of health knowledge reaching 100%, the qualified rate of food hygiene inspection reaching 100%, and the formation rate of employees' health behaviors reaching over 95%.
4. The indoor and outdoor environment is clean and tidy, and all areas shall carry out sanitary cleaning, and wet cleaning shall be carried out every day. Indoor items must be placed neatly, free of dust, cobwebs, cigarette butts on the ground, sputum marks and sanitary dead ends. Garbage is managed in buckets, cleaned in time, and there is no backlog of garbage.
5. In the production room, cooking room, cooked food room, rough machining room, tableware washing room and vegetable selling room, there is no water on the ground, no "four pests" and no exposed garbage.
6, do a good job in the rational layout of food hygiene process, raw materials, flow line, no cross flow, flow line tableware, washing production line without cross pollution.
7, tableware disinfection facilities in good condition, measures to implement, someone who's in charge, after disinfection tableware to level off, clean, no water, no greasy, no food residue.
8, conscientiously do a good job in addition to the four pests, the implementation of the four pests measures, regular inspection. Killing activities should be carried out regularly at the production site to ensure that there are no flies, rats, cockroaches and mosquitoes, and the density of the four pests reaches the standard.
The sanitary management of government canteens has a wide range, rich contents and high requirements. Each person responsible for sanitation and cleaning should implement the standards one by one, often look for weak links, and strive to complete all the work to ensure that sanitation management moves towards the track of standardization, regularization and institutionalization.
Canteen Management Work Plan III In order to conscientiously implement the Food Hygiene Law of People's Republic of China (PRC) and further strengthen the hygiene management of school canteens, according to the Food Hygiene Law and the School Hygiene Work Regulations, combined with the actual situation of our school canteen, we will create a clean and comfortable working environment for all teachers and students, ensure the smooth progress of dining tasks, and safeguard the honor of A-level canteens. The canteen work plan is formulated as follows:
First, we should continue to further strengthen the management of canteen work, strengthen technical training, and improve the professional level and service quality of canteen employees.
Second, on the premise of doing a good job in the canteen. All canteen staff should actively participate in political study, constantly improve their awareness of serving teachers and students, and be polite, civilized and enthusiastic.
Three, strictly enforce the food hygiene law, staff must hold a health certificate, to prevent health accidents.
Four, do a good job in food procurement, transportation, storage, health, where found to have deteriorated and corrupt food, resolutely not pre-procurement, in case of food poisoning.
Five, do a good job in school canteen hygiene, tableware should be disinfected every day, raw and cooked separately, to prevent the occurrence of infectious diseases.
Six, the food should be washed clean, the food is not raw, try to eat and cook now.
Seven, food should be kept clean, fly prevention measures should be increased in summer, and heat preservation should be done in winter.
Eight, we must do a good job in purchasing grain, oil, vegetables and other foods, and do a good job in all kinds of inventory and related matters at the end of the month.
Nine, all kinds of materials, food, vegetables procurement to ensure quality, supply must be timely, less procurement, pay attention to the cost-effective.
Ten, correctly handle the working relationship between kitchen employees, to support each other, live in harmony and work together.
Eleven, the purchase of food must be accepted by Zhang Huiming, Pu Jinghua, qualified after signing the invoice before submitting accounting reimbursement.
Twelve, the purchase of kitchen materials (tableware, cookers) and other materials, must be approved by the general manager before purchasing. The use of large sums of money must be approved by the principal.
Thirteen, to consciously do their job, work hard, and constantly improve the quality of food, to ensure that no mistakes, no safety accidents.
Fourteen, used for cooking all kinds of food, including: pasta, oil and salt, spices, vegetables, meat and so on. , we must do a good job of cost-effectiveness to ensure the normal operation of canteen economy.
Fifteen, individuals need to pay attention to: wear work clothes during working hours, do not receive visitors in the canteen, and no smoking during working hours and other things unrelated to work. Take a bath regularly. Don't leave too long nails when you have a haircut. The sanitary areas distributed to individuals should be cleaned in time to ensure the cleanliness of drinking utensils, floors and warehouses. The monitor is responsible for the overall cleaning of the canteen on Friday, so that the canteen is always clean, hygienic and orderly.
Sixteen, to change the way of reporting, improve service awareness as a breakthrough, to improve the canteen diet, strengthen food quality as the focus, grasp the truth.
Seventeen, give full play to the functions of the Council, hold regular meetings, timely listen to and feedback the information between teachers and students.
18. At the beginning of the new semester, all the staff in the canteen should accept new challenges with a brand-new attitude. In order to ensure the all-round development of canteen work, we are confident to abide by all the rules and regulations of the school, not to be late or leave early, to care for public facilities, to pay attention to economy and to implement the work, and to make due efforts to establish a good overall image of the school.
Work plan for canteen management. In order to strengthen the management of canteen in our school, reduce the burden on students' parents, eliminate the hidden dangers of canteen safety, ensure the physical and mental health of teachers and students, and serve education and teaching, this scheme is specially formulated.
I. Work objectives
1, standardize the accounting management of the school canteen, and ensure that the bookkeeping is legal, the bills are true, the procedures are complete, and the account table is standardized.
2, standardize the management of school canteens, to ensure that students' nutritious meals and boarding funds are all used to improve students' lives.
3. Strengthen the sanitary management of school canteens, improve the sanitary facilities and management system of canteens, and prevent food poisoning accidents.
4. Strengthen the ideological style management of school canteen staff. Many J Cheng Meng have a good attitude, good work quality, abide by discipline, obey arrangements, and serve the school teaching and the life of teachers and students.
Second, the main measures
1, strengthen the responsibility system of school canteens, put the safety and health management of canteens in the first place, and improve the canteen management and safety and health work system. Canteen staff must pay special attention to quality control, prohibit the purchase and use of rotten, harmful and toxic food, strictly implement the system of claiming certificates and tickets, and do not buy without a license. Strict operating procedures, put an end to food poisoning. Pay attention to the management of electricity, fire and fire-fighting equipment to ensure that no safety accidents occur in the canteen.
2. Strengthen the procurement management of canteen items. Strictly implement the "Regulations on the Management of Requiring Certificates and Tickets for Food Procurement" and sign an "order contract" with suppliers to ensure food safety. For other small village items, we should select some points to purchase, and check and record the price and quality of the items one by one. Implement the food sample retention system, make sample retention records, and ensure food quality. Strictly plug the loopholes in violation of discipline.
3. Strengthen the sanitary management of the canteen. Clean the canteen three times a day according to the "duty table" to ensure that the canteen is clean and tidy.
4, strengthen the canteen fund management procedures. The procurement of a large number of food and articles is operated by the procurement team, which is composed of the canteen supervisor and Mr. Value Zhou, and the signing procedures and accounts are transparent and open.
5. Strengthen the accounting management of the canteen. Eliminate non-canteen expenses. Daily accounting, weekly balance and monthly settlement ensure that students' nutritious meals and meals are basically the same.
6, strengthen the management of canteen staff, standardize work behavior. Strengthen the professional training and political study of canteen staff to improve the level and service quality.
7. Strengthen the management of canteen, ensure that every meal is safe and hygienic, conform to the living habits and tastes of most students, and achieve the purpose of "nutrition improvement plan"
In short, "food safety" is more important than Mount Tai. We should always put "food safety" in the first place and make good use of every penny of nutritious meals and food expenses.
Canteen Management Work Plan 5 In order to conscientiously implement the Food Hygiene Law of People's Republic of China (PRC) and further strengthen the hygiene management of school canteens, according to the Food Hygiene Law, the School Hygiene Regulations and the actual situation of our school canteens, the canteen work plan is formulated as follows:
First, we should continue to strengthen the management of canteen work, strengthen technical training, and improve the professional level and service quality of canteen employees.
Two, strictly enforce the food hygiene law, staff must hold relevant certificates to prevent health accidents.
Third, strictly control the purchase, transportation and storage of food, and resolutely prevent spoiled and rotten food from entering the canteen to prevent food poisoning.
Fourth, do a good job in the hygiene of school canteens, disinfect cookware once a day, and separate raw and cooked food to prevent infectious diseases.
Five, food should be kept clean and hygienic, to prevent flies, rats and dust in summer, to do a good job of heat preservation in winter.
Six, all kinds of materials, food, vegetables procurement to ensure the quality, timely supply, buy less and sell more, do a good job in price cost accounting.
Seven, correctly handle the relationship between employees, to achieve friendly cooperation.
Eight, during the work, the staff should wear work clothes, not to receive visitors in the canteen. Take a bath and get a haircut regularly, don't leave too long nails and don't wear jewelry. Dining room tableware, floor and warehouse should be kept clean and tidy, and always kept clean and orderly.
Canteen management work plan 6 According to the requirements of xxx Education Bureau on food hygiene management and the reality of our school, this period will further strengthen food hygiene management, strengthen staff training and study, and ensure food quality. Make the following arrangements for the safety management of our canteen:
I. Work objectives
The school always insists on serving students, taking high-quality service and healthy and delicious food as its responsibility, not taking profit as its purpose, taking scientific calculation and reasonable arrangement as the way to improve the quality of students' meals, and earnestly doing a good job in logistics support, so that all the students in the school can devote themselves to their study and life work with abundant energy.
Second, do a good job in preparing the canteen before school starts.
1, according to the requirements of the Education Bureau, do a good job in employee training in advance.
2. Check the canteen and get ready for school.
3. Determine the suppliers of food raw materials.
4, do a good job in the canteen cookware tableware and other health work.
Third, the specific implementation and methods
1, our school canteen implements standardized, scientific and institutionalized management, establishes and improves various rules and regulations and accountability system, so as to find problems and act according to the rules.
2, strengthen the supervision of workers' work attitude, work ability and work quality, do a good job in evaluation, pay attention to process evaluation, and linked to wages. Put an end to non-canteen staff entering the operation room.
4. Further strengthen the cleaning and disinfection of tableware in the canteen, and strengthen the sample retention and taste of food. Each disinfection time is not less than half an hour. Do a good job in cleaning and hygiene. Do a good job in the morning inspection of canteen staff.
5, fixed-point procurement, establish a system of claiming certificates and tickets, strengthen material management and ensure the safety of food raw materials.
6, careful planning, scientific arrangement, ensure the quality of students' meals, provide quality services and delicious food for teachers and students, and provide students with a warm atmosphere like home.
7. Dress requirements: When entering the workshop, you must change clothes as required, wear work clothes, masks, hats and gloves, and wash your hands frequently.
8, brainstorming, flexible to cater to. Listen to the reasonable suggestions of teachers, students and parents to ensure the normal operation of the school canteen.
10. Strengthen the financial supervision of canteens to be "open, fair and just" and ensure that students' living expenses are "taken from life and used for life".
Canteen management work plan 7 I. Guiding ideology:
In order to strengthen the management of the canteen in our school, eliminate the hidden dangers of the students' canteen, ensure the physical and mental health of teachers and students, and safeguard the interests of the school and students, this work plan is specially formulated.
Second, the work objectives:
1, further standardize the food price in the canteen and really reduce the living expenses of students. The change of food price must be approved by the school leaders.
2, strengthen food safety management, improve the canteen hygiene facilities and related food safety management system, to prevent food poisoning accidents.
3. Strengthen the management of ideological style of canteen staff, ensure that canteen staff have good service attitude and work quality, observe discipline, obey arrangements, strive to serve school teaching and teachers' and students' lives, and strive to achieve more than 95% canteen satisfaction.
It is forbidden for canteen staff to give students leftovers. If this phenomenon is found, it will be severely punished.
Students' chopsticks for three meals a day must be put into the disinfection cabinet for disinfection at the invitation of the staff.
6. The chopsticks used by students must be replaced with new chopsticks once a month to prevent all unclean, unsanitary and pathogenic foods and articles from endangering students' physical and mental health.
Third, the main measures
1, strengthen the canteen responsibility system, put the canteen safety and health management in the first place, and improve the canteen management and safety and health work system. Canteen staff must pay special attention to quality control, prohibit the purchase and use of rotten, harmful and toxic food, strictly implement the system of claiming certificates and tickets, and do not buy without a license. Strict operating procedures, put an end to food poisoning. Pay attention to the management of electricity, fire and fire-fighting equipment to ensure that no safety accidents occur in the canteen.
2, strengthen the management of canteen employment, standardize employment behavior. Strengthen the professional training and political study of canteen staff, and improve their professional level and service quality.
3. Strengthen the procurement management of canteen items. Large items should be purchased at fixed points, and other small items should be purchased at one point. The price and quality of products should be checked and recorded one by one. Implement the food sample retention system, make sample retention records, and ensure food quality.
4. Students' three meals a day must be supervised by the teacher on duty, canteen administrator and canteen staff to ensure the safety of students' dining.
5, the popularity of nutritious lunch, in order to benefit every student at school, managers must publicize meals and strictly control the quality of meals. Before the nutritious lunch is sold, the person in charge of catering must try it before it can be sold.
6. Dining rooms, operating rooms and goods storage rooms must be disinfected regularly.
7. In summer, we should conscientiously do a good job in "three defenses" to prevent flies, mosquitoes and rats. Ensure a safe, healthy and hygienic semester.