Food is the most important thing for the people. The quality of food in the company canteen can also affect the working attitude and loyalty of the company employees. The canteen also needs to summarize the work of the past year to see if there are any mistakes. The following is my "6 templates of canteen annual work summary" for everyone. Welcome to read it. I hope it will help you. Annual work summary template of canteen 6 (Part 1)

The school is a special unit and the students are a special consumer group. The management of the canteen and the food safety of the students are related to the health of the students, the reputation and development of the school, the improvement of teaching quality and social stability, so the school leaders care, the students care, the parents care and the society care. Since the opening of the student canteen in our school on XX, XX, there are more than XX students dining in the canteen. In order to ensure the safety of the canteen and the surrounding environment, we have purchased 36 fire extinguishers, installed 14 sets of surveillance cameras and refitted more than 3 meters of lighting lines. In order to ensure students' food safety, we have carried out three stocktaking and three trainings for all owners and staff. The relevant situation is summarized and reported as follows:

1. Leaders attach importance to it and realize it in place

1. Since the beginning of school, the school has conducted a comprehensive inspection on the management of canteens for five times, focusing on the standardized management of canteens and food hygiene and safety, so as to achieve goals, plans, priorities and measures, and implement responsibilities at all levels.

2. There are more than XX students dining in the school canteen. The service quality of the canteen is directly related to the quality of students' life and health, the healthy growth of teenagers, the stability and development of the school and thousands of families. Therefore, our school attaches great importance to the food hygiene management in the canteen, firmly establishes the ideas of safety first, hygiene first, health first and quality first, and implements all-round management and strong supervision. We have been exploring the management of canteens and established a scientific and standardized management mechanism, which has won the recognition of students and their parents.

2. 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 the Food Hygiene Law of the People's Republic of China, the Regulations on School Hygiene and other laws and regulations. On this basis, the school has formulated the Food Hygiene and Safety Management System, the Emergency Treatment System for Food Poisoning and Epidemic Reporting, and the Food Processing Safety Operating Procedures, and established and improved the responsibilities and management systems of each post, further clarifying the posts.

2. Strengthen process management. Purchase, storage, processing and sale are the main processes of canteen operation, and management must be strengthened. In this process, we pay attention to the purchase of goods. The main raw materials and auxiliary materials in the canteen are designated, and a copy of the supplier's ID card, detailed address and contact information are attached. The owner is responsible for the inspection every day, and the purchase is controlled by looking at the production date, certificate, quality inspection report, packaging, deterioration, germination and freshness.

3. Establish a supervision mechanism. In order to strengthen the supervision of food hygiene in canteens, we carefully fill in the forms of sample retention, disinfection, claim for certificate, waste disposal and canteen files in strict accordance with the relevant provisions of the Food Law.

Third, improve the quality of employees and establish a sense of service.

Since the beginning of school, employees in the canteen have been trained for three times, and relevant laws, regulations and rules and regulations of school canteens have been organized and studied, so as to improve the legal awareness and food hygiene and safety awareness of employees. It is stipulated that canteen managers' meetings should be held every week and employees should organize a 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 meals

In recent years, local prices have risen rapidly, and the current food standards are difficult for us to meet the dietary requirements of students. However, all our owners and staff overcame difficulties and tried various methods to achieve the basic satisfaction of the dining students under the existing conditions.

in the school canteen work, under the correct leadership and supervision of school leaders, I firmly established the purpose of "serving and educating people", standardized the canteen safety and health work, ensured the living needs and health of teachers and students, and maintained the normal teaching order, which was well received by teachers, students and parents. I summarize my work as follows:

First, we should establish a sense of service between teachers and students. I abide by the rules and discipline in school, unite with my colleagues, be realistic and pragmatic, be optimistic and enterprising, always maintain a rigorous and serious work attitude and meticulous work style, work diligently and work hard. Work in the school, enthusiastic service, stick to your post, and work overtime to complete the tasks that need to be completed in time can be done well. In order to establish the consciousness of service and education, teachers and students will feel at home when they arrive at the canteen, and feel at ease, comfortable and at ease.

second, do a good job in food hygiene and safety in canteens. Health and safety work in school canteens is a major event related to the life safety of teachers and students, no matter how important it is, we can't overemphasize it.

third, strictly control the access to shopping. The purchase date, product trademark, production date, shelf life, health certificate, business license and product inspection report of raw materials should be carefully registered and accepted. Those who do not meet the requirements are resolutely not allowed to enter the raw material warehouse; It is strictly forbidden to purchase raw materials, semi-finished products and finished products from units and individuals without health permits; It is strictly forbidden to purchase food and raw materials without manufacturers, production date and shelf life and beyond the shelf life; The meat purchased in the canteen must have an animal quarantine certificate. File all suppliers, obtain complete certificates for the supplied goods, and conduct on-site inspection of the supplier's production base. The school also signed a letter of responsibility for food hygiene and safety with suppliers. Raw materials enter the partition wall of the warehouse and leave the ground. Finished products are separated from semi-finished products, raw and cooked separately. Unshaped foods are stored in clean containers, and covered and covered to prevent cross-infection.

fourth, strictly control the production operation. In the process of food processing, in strict accordance with the relevant regulations, the disinfection of disinfection should be thoroughly cooked. In the rough machining room, choose vegetables and cut them on the chopping board. The operation room should be clean and hygienic, the dining room should be clean and bright, and all doors and windows should be equipped with salmonella and sand windows. Every team should fill in the canteen attendance and canteen operation log every day and produce the food quality inspection form. There is knowledge in washing vegetables. What vegetables should be washed first and then cut, what vegetables should be cut first and then washed, what vegetables should not be soaked, what vegetables should be soaked and washed, what vegetables should be soaked in cold water, what vegetables should be soaked in hot water, what vegetables should be soaked in salt water, and how long they should be soaked, all of which require the workers to operate in strict accordance with the rules. Vegetarian food is stored in separate cabinets, chopping boards are separated and processed by knives. No need to germinate potatoes, green beans should be cooked in water, soybean milk should be boiled, and cold dishes should be heated thoroughly to avoid poisoning incidents.

fifth, strictly control the sales of finished products. The food cooked in each meal is moved from the cooking room to the pantry for isolation and storage. Cookers must wash their hands again, disinfect and wear masks before selling meals. Overnight food is put into the freezer in the canteen, and moldy food is not sold.

sixth, strictly sterilize the tableware. Cleaning and disinfection of tableware and containers for putting crops: firstly, clean the disinfected items with boiling water, then chemically disinfect them with detergent such as Jiemie Jing, then steam them in a steamer for more than 3 minutes, and boil the bulky items in a pot for more than 3 minutes, which is physical disinfection. Backward disinfection room, disinfection cabinet, the implementation of cleaning, disinfection work will be implemented. In recent years, the superior departments have randomly checked the disinfection and hygiene status of tableware in our canteen every time, and the qualified rate is 1%.

Seventh, strictly control the personal hygiene of cooks. As a canteen operator, he insists on regular physical examination and holds a health certificate. Develop good personal habits, frequently cut hair and nails, frequently wash clothes, and frequently change work clothes, so as to wash hands before going to work, disinfect, wear work clothes, wear work hats, and be listed for posts; Wear a mask when selling rice; Stop smoking at work.

In short, I have made my own efforts for the healthy and rapid development of our school in the work of the school canteen, which has been recognized by the teachers and students of the whole school, the trust of parents and the affirmation of leaders at all levels. I will continue to innovate in my future work, accept more supervision and guidance from school leaders, better serve teachers and students, and make the school canteen work to a new level. Annual work summary template of canteen 6 (Part 2)

As a logistics employee of xxx company, looking back on the past year of 2xx, I have been strictly following the chef's work arrangement in my kitchen work, and I have been actively and rigorously completing my own work tasks! Strive to bring the best dining service to the employees of xxx company!

Although I am just an ordinary logistics staff for the whole company or canteen, I also clearly understand that it is precisely because we ordinary people unite and work together under the command of the chef that we can bring delicious meals and a healthy and beautiful dining environment to everyone in xxx company. These are some achievements, although not from me personally, but they also have my efforts. Now, 2xx years will soon pass, and I would like to summarize my shortcomings and problems in my work as follows:

1. Actively strengthen my self-ability and improve my team spirit

As a logistics employee, I know that the significance of our work lies in the contribution of each member of the team. If it is close to one of us, it is impossible to serve so many employees in any case. To this end, in this year's work, I first do a good job of positioning myself, and reflect on myself before work, and make a good work direction and plan for myself every month, so that I can realize my shortcomings from the comparison between the plan and the reality, and further improve myself later.

In addition, I have been actively maintaining and participating in our team life, never being vague about the team's tasks, and actively undertaking and completing the tasks at work. In the cooperation of colleagues, we should be considerate of our colleagues, actively contribute, adjust ourselves according to the team situation, and actively build a better team!

For the staff in each of our canteens, team spirit is our pillar and our core motivation! There are quite a few people in xx Company. We have to deal with the catering of many employees. From the beginning of preparation to the end of cleaning, everyone in our team should actively exert their own strength and perform their duties in the work, so that the work can be completed smoothly.

2. Abide by discipline and improve work rigor

As a place for employees to eat, the canteen is closely related to the health of all employees. To this end, as a member of the canteen, I strictly abide by the canteen regulations at work to ensure that my dress and personal hygiene habits can strictly meet the canteen standards. And every cleaning and arrangement will be handled carefully, so that the work can be carried out in a safe and healthy environment and the employees can eat and drink well in the canteen!

Looking back on this year, although I am just an ordinary employee, I also have my own responsibilities and ideas in my work. I will try my best to finish my work responsibly and continue to work hard in the following work to bring more comfortable dining experience to the employees of xxx Company! At the beginning of 2xx, according to the overall work plan of the institute and combined with the current economic development situation, the subsidy standard for on-the-job dining for the staff of the institute was raised, requiring the staff canteen to strengthen basic management, vigorously reform, actively innovate and develop, and emphasizing that the staff canteen, as a key logistics support department, must focus on good service in the Olympic year to ensure food safety and health and the health of the staff, so as to achieve three satisfaction.

with the care and assistance of the correct leaders of the institute, the direct leadership and strong support of the leaders of the administrative department, the care and help of the leaders at all levels of the institute and the cooperation and assistance of relevant departments, and with the understanding and support of the staff of the institute and the concerted efforts of all the new and old employees in the staff canteen, we have successfully completed various production (work) tasks throughout the year, achieved better economic and social benefits, and accumulated more practical experience and better service for the future.

1. Completion of main work indicators for the whole year: (operating income, expenditure, personnel training, food safety and hygiene, others, etc.).

2. Rely on the leadership, rely on the backbone, mobilize the staff, and organize the whole chapter to promote reform and innovation

1. Since April of xx, a leadership group with the team supervisor as the core has been established, and according to the relevant rules and regulations of the institute, combined with the specific situation of the staff canteen, a very standard code for staff has been formulated (a post responsibility book for staff has been published), which clarifies the nature of work, responsibilities and work norms, organizationally and ideologically.

2. From April of xx, the leadership group with the team supervisor as the core will hold a management meeting once a week, and all staff will go to work half an hour in advance every Friday to hold a study and life meeting, sum up the arrangement work, reward the superior and evaluate the inferior, promote new products and demonstrate standardized services. Established from the system, the staff canteen has the determination and confidence to do a good job in logistics support with standardized service and high-quality service.

3. From April of xx, apply for computer equipment, keep abreast of market supply information and all kinds of information about food hygiene and safety, new product promotion, etc., formulate recipes every update week and arrange production tasks, requiring each production group to launch no less than two new varieties every month, and simultaneously offer night catering services according to the needs of experts in the hospital at night, and constantly launch various seasonal snacks with flavor, which are well received by the staff and diners in the hospital.

4. From April of xx, we contacted manufacturers, introduced various barbecue equipment and beverage filling equipment one after another, and put them in the operating room and other related departments in time, so as to facilitate front-line workers to drink delicious drinks and eat delicious food at any time.

since April of 5, xx, great efforts have been made to improve the dining room environment, readjust the layout and increase facilities, standardize the queuing order, and with the concerted efforts of the staff of the institute, the problem of outsiders entering the operation room, which has been the biggest concern for a long time, has been effectively solved.

6. Establish and improve the system of regular follow-up by supervisors.

7. Establish and improve the system of registering the scheduled goods and delivering them to your door in bulk.

8. The most important link, with the support of the hospital leaders and the strong cooperation of all departments, has successfully completed the renewal of the dining cards for the on-the-job employees in the hospital since August of xx, and eliminated more than 1,4 unidentified dining cards, which fundamentally guaranteed the dining benefits of the employees in the hospital, and realized the care of the hospital leaders for the employees to the maximum extent. Annual work summary template for dining hall 6 (4)

Since our company opened the dining center on xx, XX, XX, we have continuously explored and gradually improved the management, and established a set of XX degrees and methods suitable for the management of our dining center. The specific measures for the management of the dining center in our school are summarized as follows:

First, leaders attach importance to it and realize that it is in place

Food is the most important thing for the people, food is food-oriented, food is health-oriented, and health is the first priority. There are more than 1,1 canteens in our school.