The most important thing in school canteen management is to strictly control food safety and improve the ideological understanding of each staff member. Below are 5 sample essays on the 2022 school canteen management work summary that I compiled. You are welcome to read, share and learn from them. I hope it will be helpful to everyone.

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Summary of school cafeteria management work 1

A busy semester has passed. As the top priority in logistics work, the canteen is naturally indispensable. As a canteen, it is naturally inseparable from food. Food is an indispensable part of everyone's life. As a canteen manager, we should pay more attention to the food of employees and students, and to ensure the physical and mental health of every teacher and student. Now this is The canteen work for a period of time is summarized as follows:

1. Work with certificates and eliminate safety hazards

As a collective canteen, the strict implementation of food hygiene and safety is related to every teacher and student Good health matters. First of all, every canteen staff must undergo a pre-job physical examination every year, and those who fail the physical examination will not be allowed to work. Secondly, we conduct 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. We must do a good job in food hygiene and "one wash, two rinses, and three disinfections" of tableware in our school canteen. The workbench should be cleaned as needed, and the kitchen should be cleaned once a week. If you find any deficiencies in your work, point them out immediately and order corrections in a timely manner. All staff can do their jobs conscientiously, clarify their responsibilities, perform their duties, obey assignments, and be on call, ensuring the normal operation of the canteen.

2. Strengthen software management

At the beginning of the semester, the canteen managers and staff studied the "Food Hygiene Law of the People's Republic of China" to improve the thinking of each staff member Get to know each other. This semester, ten rules and regulations have been formulated and posted on the wall. In particular, the food poisoning reporting flow chart (on the wall) and food poisoning prevention and control plan have been improved to ensure the safety and standardization of the school cafeteria from an institutional perspective. Regularly conduct training on laws, regulations and work standards for canteen staff, so as to run the school's collective canteen well based on laws and regulations. On this basis, we also set up food hygiene supervisors, warehouse keepers and full-time buyers, and strictly control various main ingredients, thus fundamentally eliminating food safety hazards.

The school attaches great importance to the internal management of the canteen and works hard on scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, so that it is standardized at all times and everything is standardized. Food hygiene work closely focuses on the "three preventions" (prevention of poisoning, prevention of poisoning, and prevention of viruses). In the procurement work, we strictly control the "five checks", namely: strict purchase channel control, item entry inspection and acceptance, and operating procedures. Standardization, food hygiene and safety, food storage and storage. During the acceptance inspection, we will resolutely boycott and return unqualified food, and we will not accept items with substandard quality. At the same time, all staff should be involved, all staff should be supervised, responsibilities should be assigned to each person, inspections should be in place, and detailed records should be kept. Ensure the quality of purchased goods and block all unsafe factors outside the campus.

Strengthen training, strengthen inspections, and cultivate good hygiene awareness and habits among cooking staff. At the same time, efforts should be made to improve the technology and skills of cooking personnel. Carefully prepare all accounts and related materials to ensure that the materials and contents are detailed and reliable; check them one by one against the "Food Hygiene Law" and "Group Dining Regulations", correct for omissions, and strive to do a detailed, practical and foolproof work.

3. Standardize operations and implement them in place

This semester, the school has formulated and improved various management systems, such as various personnel position responsibility systems, service personnel behavioral standards, etc., respectively Put forward clear requirements for food hygiene, environmental hygiene, personal hygiene of cooks, raw material procurement, acceptance, storage, processing, and tableware disinfection, so as to ensure clear responsibilities, complete management systems, interlocking, layer-by-layer checks, reasonable processes, and operational specification. Adhere to the separation of raw and cooked food, and strictly disinfect and clean tableware. Strictly control the procurement, acceptance, warehousing, outgoing and storage of raw materials; resolutely reject raw materials that do not meet the requirements. There is strict institutionalized management of health, with clear division of labor and clear responsibilities. In the daily management of employees, we add emotion to the system, use our own actions to manage, and use guidance to manage. With constant guidance, employees can transform from assigned work to self-assigned work. 4. Increase hardware investment< /p>

Due to tight financial resources, nearly 5,000 yuan was invested in installing electrical equipment for the rice steaming truck in September this year, which not only reduced the labor intensity of the canteen employees, but also saved the canteen's fuel expenses.

5. Improvement Measures

In the management of the canteen, we deeply feel that the current hardware facilities and equipment conditions of the canteen are no longer suitable for development requirements. For this reason, the school should carry out renovations on the roof of the canteen in the future. For maintenance, some necessary hardware equipment (such as freezers, fresh-keeping cabinets, sample cabinets, range hoods, student water heaters, etc.) were added to improve the dining environment for teachers and students.

Summary of School Canteen Management Work Part 2

I adhere to the concept of "responsible for everything and work hard". I can't be negligent in my work, be conscientious, meticulous, and work hard. This is what I think and do. Because of my hard work and dedication, I have been well received by colleagues and leaders. I was rated as an "Outstanding Communist Party Member" in 20x and an "Advanced Worker" in 20x.

1. Seriously study political business theory and strive to improve policy level and business quality.

As a member of the Communist Party, I never forget my identity and always regard Deng Xiaoping Theory, the important thought of "Three Represents" and the Scientific Outlook on Development, and the spirit of the Fifth Plenary Session of the 10th Central Committee of the Party as my own guide to action, strengthen the study of the party's knowledge, further strengthen one's ideals and beliefs, enhance self-cultivation, and have a clearer understanding of what flag our party will hold, what path it will take, and what goals it will achieve in the new era. In order to do a good job Various logistics work lay a solid political foundation. In logistics, I worked in canteen supervision, campus administration, logistics material accounting, college counselor, etc. I worked hard to learn business knowledge, laws, regulations, and various anti-corruption teaching materials. , learn canteen management, learn food hygiene law, learn policies and business theories related to logistics management, learn how college counselors manage student work, learn a series of professional knowledge such as material accounting work system, material accounting work responsibilities, etc., and strive to learn the contents We must keep in mind the purpose of the party, serve the teachers and students responsibly with love for our work and true love for the teachers and students of the school, practice the important thought of "Three Represents" with practical actions, practice the scientific outlook on development, and practice The purpose of serving the people wholeheartedly and using practical actions to interpret the full connotation of striving for excellence based on one's own position.

2. Do a good job in canteen management, improve the dining environment in the canteen, and improve service quality.

In 20x, the leaders assigned me to be responsible for the supervision of the student canteen. As the saying goes, "To manage a school well, focus on two classes", one is the classroom and the other is the cafeteria. The quality of canteen management is as important as classroom management. This fully illustrates the importance of running a good college canteen. It fully illustrates that college canteens are not only a food issue, but also a political issue. It is directly related to the stability of society and the school. development is a very sensitive and important issue.

In recent years, with the continuous deepening of the socialization reform of college logistics, most college canteens have adopted new management and operation mechanisms, and increased investment in the canteen construction process. Leaders suggested that while increasing the construction of canteen infrastructure, it is more important to break monopoly operations, introduce competition mechanisms, do a good job in management, improve the dining environment for students, and provide service quality. In order to achieve this effect, I got up early and came home late to work with the canteen staff to solve problems that arose at work. I told the canteen person in charge that student canteen service is an important market. There are many people eating, and the quality of the food supply is directly related. Considering the interests and health of most people, the hygiene and safety of the canteen is paramount. The canteen cannot focus on profit. The prices of staple and non-staple food must be adjusted with seasonal fluctuations. The first element must be emphasized to serve the teachers and students of the whole school. It is recommended that the canteen should work hard to reduce staff and increase efficiency, unify the distribution of goods, reduce operations, implement small profits but quick turnover, and strive to obtain reasonable profits on the basis of large quantities and large sales. Specifically:

1. Control prices

The main function of college student canteens is to provide catering services to students, which has obvious public welfare. The operation and management of canteens must follow the market Laws must be based on serving the teachers and students of the whole school; the interests of not only the operators but also the interests of college students must be taken into consideration, and operators must not be allowed to increase prices at will in order to seek greater profits. To strengthen the management and supervision of student canteens, we must first control prices and impose price limits on dining prices in public canteens.

2. Strict the dining access system for student canteens.

A strict public bidding system is implemented for the operation of student canteens. Representatives from all relevant parties (including students) should participate in the bidding process to prevent secret operations and other unfair practices.

3. The school and the operator sign a legally binding contract.

Sign a contract to clarify respective responsibilities, rights and obligations; clarify quality requirements and processing methods, and resolutely cancel their business qualifications if they do not meet the conditions.

4. Strictly control the hygiene access of the canteen

Strictly regulate and manage the hygienic conditions of the canteen, establish an effective management and supervision mechanism, and invite students from the school and department

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Student cadres of the Life Department *** also participate in the management and supervision of the canteen. The Life Department collects students’ opinions and suggestions on various aspects of the canteen, and holds life committees from time to time to promptly handle and improve students’ complaints about the canteen. opinions and suggestions, this form has been used to this day.

At the same time, management within the canteen must also be strengthened to assign responsibilities to people, requiring all canteen staff to strictly abide by relevant laws and regulations for food processing. In addition, they must strengthen their awareness of health and safety and self-protection, Resolutely resist any violation of the Hygienic Food Law.

Due to such strict supervision of the canteen, the dining environment and dining quality of students in the canteen have been significantly improved. More and more students are dining in the canteen, which has been recognized by the leaders and praised by students.

3. Do a good job in the establishment of two off-campus campuses, and make every effort to create "advanced" logistics functions.

As the saying goes: "Before the soldiers and horses move, food and grass go first." For schools, the advance function of logistics work is mainly reflected in two aspects. The first is the advance nature of work. All work in the school starts with the advance of logistics work. The second is the advance nature of concepts. This means that logistics personnel must establish a sense of innovation and awareness of the times. The innovative development of a school first needs to be supported by logistical support. This not only requires continuous improvement of service quality, adapting to the different needs of teachers and students, improving management methods, reducing work links, and improving work efficiency, but also requires continuous updating of teaching facilities and equipment. For some newly purchased logistics service equipment, logistics personnel must master the operating techniques and maintenance methods. Logistics staff cannot be satisfied with the status quo. Logistics service work must be ahead of other work in the school.

From 20x to 20x, because the new campus was still under construction, the accommodation and teaching on the two old campuses could not meet the needs of freshmen. For this reason, the school leaders made a decision to lease the West Campus of Yangtze University. The campus has a four-story teaching building, two dormitories that can accommodate 1,276 people, several ordinary bungalows that can accommodate about 200 people, a two-story temporary laboratory building and a large reading room where students can eat The cafeteria and bathhouse are used by Yangtze University students. In this way, in mid-June of XX, the school began infrastructure maintenance and renovation of the leased teaching buildings, dormitory buildings and laboratory buildings, and established a team for the Yangtze University campus. I was responsible for the logistics alone. According to the school's unified deployment, all work must be completed before September 1st. The time is tight, the tasks are heavy, the weather is hot, and I have to handle all logistics matters by myself. It is very stressful, but no matter what, I cannot miss important things, so I quickly made a work plan and immediately started working intensely. First, I found 2 dormitory building officials, 1 plumber, and 4 temporary handymen *** 7 people, and made a simple division of labor for them: Plumbers inspect and maintain the water and electricity operation of the teaching building, dormitory building, and laboratory. Two building officials are responsible for the sanitation and garbage removal of the teaching building, dormitory building, library reading room, and laboratory, and four handymen are responsible for teaching. The transportation and placement of desks and stools for students in the building, the transportation and placement of laboratory teaching and experimental equipment, and the transportation and placement of books in the reading room. After these tasks are completed, they will immediately move to the transportation and installation of beds in the student dormitories. Both dormitory buildings have It was a five-story building, and the bed iron frame and planks were very heavy. They were carried up one by one on shoulders. One night when we were installing the beds, the power suddenly went out. In order not to affect the construction schedule, we lit candles and continued the installation. The conditions at that time were very difficult and the weather was extremely hot. We were sweating profusely every day. I also suffered from cervical spondylosis and high blood pressure. The campus was very far from home. In order to complete the task on time, I had to take the medicine with me. , I just had something to eat at a nearby restaurant when I was eating. Due to continuous overtime work, my body was severely exhausted, and the weather was hot. Finally one day I couldn't stand it anymore and fainted. After waking up, I went to work again. With the strong support of the department leaders and the help of colleagues, nearly 1,500 sets of student desks and stools were finally placed in the classroom, the blackboards and podiums of 19 classes were all in place, 738 sets of student bunks were installed, and every student's bed was provided. Each dormitory is equipped with more than 300 sets of desks and stools, about 1,000 meters of iron wire for students to dry clothes, and 62 ceiling fans are installed in the classrooms. In order to provide a good campus environment for the new students, the teaching building and dormitory building have been eradicated. For the surrounding weeds, please ask the municipal environmental sanitation department to spray pesticides on all the trees on campus.

After a summer vacation, under the leadership of the Logistics Department and with the strong support and cooperation of colleagues, we finally completed the campus establishment task on schedule with quality and quantity, ensuring that the new students arrived at the school and started the semester normally. Therefore, we received Received full affirmation from the leaders.

Summary of School Canteen Management Work Part 3

To do a good job in the school canteen and safeguard the vital interests of students, the Catering Department has carried out "taking students as the focus", "building a food image, creating First-class service" activity has received good results. Specific practices include:

1. Formulate and improve various management systems, such as various personnel position responsibility systems, service personnel behavioral norms, service commitments and other systems, respectively for food hygiene, environmental hygiene, and Clear requirements are put forward for cooks' personal hygiene, raw material procurement, acceptance, storage, processing, sales, and tableware disinfection, so that responsibilities are clear, management systems are complete, interlocking, checks are carried out at all levels, processes are reasonable, and operations are standardized.

2. Strengthen education and training and improve the quality of employees. Select managers to visit and study in other universities to learn from the advanced management experience of brother universities. In addition, relevant professionals are selected to participate in professional knowledge training on food procurement certification in the city, fire safety knowledge training, and professional knowledge training on food poisoning prevention, etc.

Professional teachers such as the Epidemic Prevention Station are hired to conduct systematic knowledge training for restaurant employees on food hygiene knowledge, fire safety knowledge, and professional ethics, aiming to improve the overall quality of each employee and better serve the faculty and staff.

3. Strengthen hardware construction to prevent accidents. During the winter and summer vacations, the restaurant was renovated and renovated to varying degrees, and some hardware equipment and appliances were added to achieve a reasonable layout, ventilation and lighting, and good steam and oil fume emissions. A production safety leading group has been established and a "three prevention" plan has been formulated. Emergency lights are installed in safety passages. Fire-fighting equipment is kept by dedicated personnel. Administrators conduct fire prevention inspections every day. When entering the canteen, there is a prompt saying "The canteen is an important place and no idlers are allowed to enter." There is a warning in the operation room "Pay attention to safety and operate carefully", and the free soup provided in the canteen is supervised by a dedicated person. In addition to procurement and disinfection, the key and difficult tasks of sanitation are physical examination of cooking personnel, separation of raw and cooked food, no four harmful diseases, cleaning of three meals, cold meat and meat "five specialties", etc. In view of these tasks, we attach great importance to them ideologically and go all out to complete them one by one. Take measures to eliminate various safety hazards in production and ensure operational safety and food hygiene safety.

4. Adhere to high-quality services and continuously expand service concepts. The Catering Department is people-oriented and creates a comfortable dining environment for teachers and students. In the process of ensuring the supply of three meals a day for students, it continues to expand its business philosophy and service concepts.

1. A "snack street" was established, and dozens of famous and high-quality snacks were introduced, increasing the variety of colors and colors, attracting many students to eat.

2. Set up a 24-hour duty window in the hall to ensure that students can have hot meals, hot dishes, and hot soup at any time.

3. Do everything possible to control costs, reduce meal prices, and effectively benefit students. The hall provides free porridge to students every day to ensure that students can truly eat clean, hygienic, high-quality and affordable meals.

4. The Dietary Office is guaranteed to be on duty 24 hours a day to serve teachers and students. A high-quality service supervision desk and a catering service hotline are set up to solve problems reported by students at any time.

5. Provide 18 student assistant positions, solving the urgent needs of extremely poor students.

As leaders at all levels of the school attach great importance to and work unremittingly on the restaurant work, they have laid a good foundation for the hardware construction and software management of our school’s catering work, and enhanced the safety and health awareness and sense of responsibility of all cooking staff. The formation of good and standardized hygiene habits has enabled the overall catering work of our school canteen to achieve great development and certain results, ensuring the stability and development of the school. At present, in view of the small number of staff and heavy workload in the restaurant, we will overcome the difficulties, create conditions, pay close attention to standardization, normalization, institutionalization, and order management, actively adapt to the requirements of school development, and push our school's catering work to a new level. Starting point to create new glory.

Summary of School Canteen Management Work Part 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 "Notice of the 20x Spring School Canteen Food Safety Inspection Work Plan" jointly issued by the Yuzhou Municipal Food and Drug Administration, Yuzhou Municipal Health Bureau, and Yuzhou Municipal Education and Sports Bureau (Yu Food and Drug Administration [20x] No. 2) According to the document requirements, our office is responsible for comprehensive supervision and inspection of urban middle school canteens in accordance with the plan. The inspection situation is summarized as follows:

1. Leaders pay attention to and organize carefully

According to the spirit of the document , combined with the actual situation of the unit, a leadership team meeting was held, and in accordance with the principle of territorial management, work responsibilities were implemented and work tasks, work priorities and work requirements were clarified.

2. Focus of work

According to the plan requirements, the focus of this inspection is: 1. The implementation of the food safety management system, whether a school cafeteria food safety management system has been established with the principal as the first responsible person Safety responsibility system, whether the food safety administrator is clear and management responsibilities are implemented; 2. Catering service license status, whether it is within the validity period and whether it exceeds the licensed business scope. 3. Hardware facilities, whether the layout of the operation room is reasonable, whether there are "three prevention" measures, whether it is equipped with effective disinfection facilities, and whether special tableware cleaning cabinets are set up; 4. Production and processing conditions, whether it is strictly in accordance with the "Food Safety Operation Code for Catering Services" 》Perform the operation. 5. Implementation of the system, whether an acceptance and purchase ledger for food and raw materials, food additives and food-related products purchased by the canteen has been established.

3. Inspection situation

In this inspection ***, 220 health inspectors were dispatched to inspect 17 schools, 16 of which had canteens, and there were 26 canteens. At the same time, the school signed a school canteen food safety notification letter, a letter of commitment and a school canteen food waste treatment agreement for the school. The food safety commitment letter shall be posted in a conspicuous location in the restaurant and shall be subject to supervision by students and parents.

4. Problems

1. Some school canteens do not have a valid "Catering Service License". 2. Some school canteen employees cannot provide valid health certificates. 3. The layout of some school cafeterias is not very reasonable, and no measures have been taken to eliminate the "four pests". 4. The disinfection facilities in some school canteens need to be improved. 5. The purchasing ledger and certificate and invoice requesting system for food raw material procurement are imperfect.

While working in the school cafeteria, under the correct leadership and supervision of the school leaders, I firmly established the purpose of "serving and educating people", standardized the safety and health work in the cafeteria, and guaranteed the living needs and physical health of teachers, students and staff. It is healthy and maintains the normal teaching order, and has been well received by teachers, students and parents. I summarize my work as follows:

First of all, we must establish a sense of service among teachers and students. I abide by the rules and disciplines in school, unite my colleagues, be truth-seeking and pragmatic, optimistic and progressive, always maintain a rigorous and serious work attitude and meticulous work style, work diligently, and work hard without complaint. Dedicate yourself to school work, serve enthusiastically, stick to your post, and work overtime to complete tasks that need to be completed in a timely manner. In order to establish the awareness of service and education, teachers and students should feel at home when they go to the canteen, and feel worry-free, comfortable and assured.

Secondly, we must do a good job in food hygiene and safety in canteens. The health and safety work in school canteens is a major matter related to the life safety of teachers and students. No matter how important this work is, it cannot be overstated.

First, strictly control purchasing access. The purchase date of raw materials, product trademarks, production dates, shelf life, health certificates, business licenses, product inspection reports, etc. must be carefully registered and accepted. Those who do not meet the requirements will not be allowed to enter the raw material warehouse; it is strictly prohibited to purchase raw materials, semi-finished products and finished products from units and individuals without health licenses; it is strictly prohibited to purchase food and raw materials without manufacturers, production dates and shelf life or that have exceeded the shelf life; meat purchased in the canteen Categories must have animal quarantine certificates. Create files for all suppliers, obtain complete certificates for the supplied goods, and conduct on-site inspections of the suppliers' production bases. The school also signed a food hygiene and safety responsibility letter with its suppliers. When raw materials enter the warehouse, the partition wall is off the floor. Finished products are separated from semi-finished products, raw and cooked foods are separated, and unstructured food is stored in clean containers with covers and covers to prevent cross-infection.

Second, strictly control production operations. During food processing, relevant regulations must be strictly followed to sterilize what should be sterilized and cook what should be cooked thoroughly. In the roughing room, vegetables are selected, cut and placed on the chopping board. The operation room should be clean and sanitary, the restaurant should be tidy and bright, and all doors and windows should be equipped with sand doors and sand windows. Each team must fill in canteen attendance and canteen operation logs and produce food quality inspection forms every day. There is knowledge in washing vegetables, which vegetables should be washed first and then cut, which vegetables should be cut first and then washed, which vegetables should only be washed without soaking, which vegetables should be soaked and washed, which vegetables should be soaked in cold water, which vegetables should be soaked in hot water, and which vegetables should be soaked in salt water. The master workers are required to strictly follow the procedures for soaking and soaking the vegetables for how long. Meat and vegetable food are stored in separate cabinets, cutting boards are separated, and knives are separated for processing. There is no need to sprout potatoes, the green beans should be cooked in water, the soy milk should be boiled, and the cold vegetables should be heated thoroughly to avoid poisoning incidents.

Third, strictly control the sales of finished products. The food cooked for each meal is moved from the cooking room to the pantry for isolation and storage. The cooks must wash and disinfect their hands and wear masks again before selling meals. The canteen keeps all overnight food in refrigerated cabinets and will never sell moldy food.

Fourth, strictly control tableware disinfection. Wash and disinfect tableware and food containers. Wash the sterilized items with boiling water first, then chemically disinfect them with a detergent such as sterilizer, then steam them in a steam cabinet for more than 30 minutes. Put large items in a pot and boil them for 30 minutes. The above is both physical disinfection. Then enter the disinfection room and disinfection cabinet to clean and implement the disinfection work. In recent years, superior departments have randomly inspected the disinfection and hygiene status of tableware in our school canteen, and the pass rate has been 100%.

Fifth, strictly control the personal hygiene of cooks. As a canteen operator, I insist on regular physical examinations and hold a health certificate when working. Develop good personal habits, frequently get haircuts, cut nails frequently, wash clothes frequently, change work clothes frequently, wash hands and disinfect before going to work, wear work clothes and work caps when going to work, sign up for work; carry masks when selling meals; and avoid wearing masks at work smoke.

In short, I have done my best for the healthy and rapid development of our school while working in the school cafeteria, and have been recognized by the teachers and students of the school, the trust of parents and the affirmation of leaders at all levels. I will continue to work hard and innovate in my future work, accept more supervision and guidance from school leaders, better serve teachers and students, and bring the school cafeteria work to a new level.

Summary of School Canteen Management Work Chapter 5

Time flies so fast. In the busy life, another school year is about to pass. Looking back on every day in the past, as a school cafeteria worker, I deeply feel the great responsibility and heavy work pressure. Because the work I do and the quality of management are likely to affect the physical and mental health of teachers and students. Therefore, in order to maximize our strengths and avoid weaknesses, we can do better work in the future. Here, I will summarize the canteen work of this school year as follows.

First, strictly control the hygiene of the canteen, because this is a major matter related to the health of every teacher and student. First of all, every canteen staff is required to undergo a pre-job physical examination every year. Secondly, ideological education is provided to staff from time to time to implement various requirements stipulated in the Food Hygiene Law. Through learning, improve the service quality and awareness of staff at work. We must do a good job in the food hygiene work in our school canteen and the "one wash, two rinses, and three disinfections" of tableware. The workbench should be cleaned as needed, and the chopping boards should be separated for meat, vegetables, raw and cooked. The kitchen should be cleaned every day. There will be a big cleaning every time. If you find any deficiencies in your work, point them out immediately and order corrections in a timely manner.

All staff can do their jobs conscientiously, clarify their responsibilities, perform their duties, obey assignments, and be on call, ensuring the normal operation of the canteen.

Second, strictly control food safety. Every semester, we must study the "Food Hygiene Law of the People's Republic of China" with the canteen staff to improve the ideological understanding of each staff member. Various rules and regulations have also been formulated and posted on the wall, and the food poisoning prevention and control plan has been improved to ensure the safety and standardization of the school cafeteria from an institutional perspective. Regularly conduct training on laws, regulations and work standards for canteen staff to ensure that laws and regulations are used as the criterion. We also attach great importance to the internal management of the canteen and work hard on scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, so that it is always standardized and everything is standardized. In food hygiene work, the focus is on "three preventions" (prevention of poisoning, prevention of poisoning, and prevention of viruses).

Third, strictly control the purchase of food. Strictly control the "five checks" in the procurement work, namely: strict control of purchase channels, inspection and acceptance of items entering the warehouse, standard operating procedures, food hygiene and safety, and food safety. Store storage off. During the acceptance inspection, we will resolutely boycott and return unqualified food, and we will not accept items with substandard quality. At the same time, all staff should be involved, all staff should be supervised, responsibilities should be assigned to each person, inspections should be in place, and detailed records should be kept. Ensure the quality of purchased goods and block all unsafe factors outside the campus.

Fourth, try our best to control cooking techniques. While strengthening inspection and supervision of canteen staff, cultivating their good hygiene awareness and habits and cooking quality, we often listen to the opinions of teachers and students and hold monthly meetings. A canteen work meeting is held to modify and determine the monthly (4-week) menu. The weekly recipes strive to be rich and diverse, and the quality of the meals is constantly improved. Regularly supervise canteen staff to cook dishes and improve the skills and skills of cooking staff. We strive to make every day’s meals complete in color, aroma, and taste, so that teachers and students can eat nutritiously and with peace of mind.

This year, our school’s canteen has achieved health qualifications in multiple inspections and random tests by the Municipal Health Supervision Office; in the establishment of a provincial-level safe school, our school’s canteen has received praise from experts; Won the title of Class A canteen in the municipal canteen competition. It won the honorary title of Excellent in the city's food safety and hygiene evaluation of the city's catering industry by the Municipal Health Supervision Institute. Canteen management has a long way to go, but I firmly believe that with the care and supervision of school leaders, the cooperation of all teachers, and the joint efforts of canteen staff, our school canteen will definitely get better and better. .

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