Summary of primary school canteen management 1 Our school has always attached great importance to the safety and hygiene of school canteens and the management of dining quality, and established a school canteen safety and hygiene management team, which is headed by the principal himself and composed of school canteen management teachers and logistics personnel. At the same time, we have also formulated a detailed safety and health management system for school canteens, which is regularly inspected and implemented in the canteens. We have handled the food hygiene license according to the regulations and conducted the annual examination on time. The canteen work is summarized as follows:
First, attach great importance to the implementation of the work.
According to the spirit of the superior documents and the direct guidance of the Town Education Committee, the school set up a leading group for food hygiene and safety management headed by the principal, and appointed Mr. Li Changming, who has a strong sense of responsibility and is familiar with canteen management, as the person in charge of the canteen. The canteen is fully staffed with buyers, storekeepers, health administrators and supervision accountants, and the canteen employs two employees according to formal procedures.
Second, improve the system and have rules to follow.
Canteen work is an important part of school work, which directly affects the physical and mental health of teachers and students and is related to the stability and development of the school. Our school puts respect for students' right to life and health in the first place, from food procurement to food acceptance; From food processing to food storage; From the dining between teachers and students to the tableware disposal, we have been doing a good job of implementing the check from beginning to end in accordance with the regulations of our superiors. The rice, flour, lard and noodles purchased in the canteen of our school are all provided by the tender unit of the Education Bureau, which fundamentally ensures the food safety of teachers and students. In practical work, we should earnestly practice scientific management, be responsible for people, and establish and improve various rules and regulations and work responsibilities with the purpose of serving teachers and students. There is a canteen management system, a purchasing system, a warehousing system, and employee responsibilities, so that everyone has clear work goals and specific tasks, and everyone can obey the overall situation and arrangements in their work, with a strong sense of protagonist, responsibility, team and service. In the work, we have achieved both division of labor and cooperation, emphasizing that our respective work must be in place, and there can be no sloppy and slack. Employees can actively help each other, be considerate and care, and successfully complete all tasks assigned by the school.
Third, strengthen the internal management of the canteen and improve the service quality.
1, strictly implement the system of employees holding certificates.
The school canteen has obtained the hygiene license and carried out the annual inspection on time; The canteen staff have been trained and assessed by the health supervision office, and all employees have valid health certificates. The school has strengthened the training of school food hygiene management personnel and employees, so that the monthly canteen work meeting has an educational theme for canteen staff, and the canteen work is inspected irregularly every week to ensure the implementation of various systems. The canteen regularly organizes employees to study the Food Hygiene Law, the Food Hygiene Management System and the relevant internal systems and responsibilities of the canteen, and always puts the life safety and physical and mental health of the teachers and students in the whole school first.
2. Strict procedures and standardized operation.
The management of canteens has strict norms, from the procurement of food raw materials (adhere to the "four don't buy") to storage and custody (adhere to the acceptance and warehousing system) to access (access registration system) to the food processing process (separation of raw and cooked food) to the personal hygiene of employees (dress, license and hygiene). Combined with the actual situation of the school canteen, according to the management norms, strict process management and standardized operation, to ensure the safety and hygiene of raw and cooked food. Efforts should be made to eliminate unsafe hidden dangers in the canteen (such as the safety of storage and disinfection of surplus food, the safety of preventing poisoning and diseases, and insisting on keeping samples every day) to ensure food safety. In addition, the school also inspected the canteen from time to time, and found problems and rectified them in time.
3. Employees should establish a sense of service.
In the rough machining stage, canteen staff should not only pay attention to the quality of dishes, but also report problems in time, be diligent and frugal, and firmly establish the awareness of saving and cost. These two employees have a good command of cooking temperature to ensure good color, fragrance and taste. Provide meals on time every day to ensure absolute safety and hygiene. Disinfect tableware on time and according to regulations every day to ensure tableware hygiene and food safety. From the cleanliness of the canteen to the taste of the food, nutrition, economy and good food for teachers and students are well known.
4. Implement democratic supervision.
The financial revenue and expenditure of the school canteen shall be examined and approved by the manager, the owner, the inspector, the person in charge of food and the approver with pen. After the major expenses are decided by the school leadership collective, they can be implemented after soliciting the opinions of all teachers, and the food accounts will be made public on schedule.
5, clear the relevant responsibilities
In order to standardize the financial management of the school, the principal of the school is the first person responsible for the management of the school canteen, responsible for and presiding over the overall work of the canteen, and formulating various rules and regulations, reward and punishment measures. Responsible for supervising and inspecting the environmental hygiene, food hygiene and personal hygiene of the canteen staff, approving the financial expenditure and goods distribution of the canteen, and ensuring the normal operation of the school canteen. The accountant is the person who is directly responsible. He should strictly control the profit of meal expenses, really manage the meal expenses of teachers and students, be responsible for the legality and authenticity of the financial work in the school canteen, and bear the economic, disciplinary and legal responsibilities. Responsibilities of the warehouse keeper: Responsible for the acceptance of all purchased food and materials, check whether the quantity and name are consistent with the invoice, and sign the invoice after verification. Do a good job in material warehousing registration and physical account. Responsibilities of purchasing personnel: make purchasing plans, ensure the quantity and quality of food raw materials, and ensure the hygiene and safety of food. Pay attention to the nutritional collocation of meat and vegetables in dietary varieties and the collection of valid documents.
6, with "diligence" and "reality", fine management.
As the head teacher of the canteen, we should work hard on the word "real", write articles on the word "diligent" and persevere. First, strengthen daily management, inspection and supervision. The second is to go deep into the actual situation of the canteen and find the breakthrough point to improve the canteen work as much as possible. Third, we should go deep into the market reality and try our best to find a suitable reduction.
Cut-in point for reducing cost and improving quality. Fourth, we should go deep into the reality of teachers and students, try to find a breakthrough and improve the quality of meals as much as possible. Among them, it is essential to hold a special meeting on canteen work at least once a month. Through special meetings, leaders in charge and logistics management personnel summarize the work this month, put forward requirements for the work next month, train workers, and emphasize and demand the headmaster. In the refined process management, they will pay attention to the end management, overcome randomness and enhance their consciousness. In short, a word "diligent" and a word "practical" can only be managed in place and the work can be checked.
7. Do a good job in student dining management.
Eating well is the most concerned issue for parents, and it is also the most critical link for us to run the canteen well. In order to do a good job in this key link, the school often listens to the opinions or suggestions of students and parents, and listens to the opinions of parents many times at parent-teacher meetings to gradually improve the management of school canteens. In addition, the school is also responsible for orderly and fair meals. For students to eat, the school arranged the teachers on duty to maintain order.
8, do a good job of tableware disinfection.
Health focuses on prevention. We insist on disinfection of tableware. Although we don't have high-grade disinfection equipment, we insist on cleaning tableware every day and soaking it with disinfectant.
In the future work, our school will further put the management of school canteens in a crucial position, make unremitting efforts to improve the management quality and service level of canteens, and provide logistical support for the health of teachers and students, school education and teaching, so as to satisfy the society, students and parents.
Summary of primary school canteen management 2 How time flies, the new year is coming, which means I have been taking over the work of primary school canteen manager for one year. As a collective canteen, the primary school canteen undertakes the dining tasks of employees of the training department of the property branch, employees of Tianyi Company and other units, as well as employee training courses, meetings of small and medium-sized companies and company activities. Since I took over this job, with the care and support of the unit leaders and the efforts of all canteen staff, I have been pursuing high-quality dining service; High-quality dining environment, the pursuit of making every employee eat comfortably; Rest assured to eat; The goal of eating enough has achieved remarkable results. A year has passed, a new beginning and new challenges are coming. In order to complete the task of staff dining in xx years more perfectly, I summed up my achievements and shortcomings in xx years.
Achievements of xx years' work:
(1) After the handover with the canteen of the head office, the existing primary school canteen was re-established, which solved the problems such as unclear division of labor, personal work confusion, and decreased employees' dining satisfaction when the transferred employees just took over their new jobs.
(2) Hold regular meetings in the canteen to announce the details of responsibilities for the problems of insufficient dining service and dining dishes raised by employees.
(3) According to the instructions of the leaders, all employees are trained in food safety laws and regulations and industry standards.
(4) Grasp the purchase channels of the canteen, and strictly require the purchased items to have food hygiene licenses and inspection and quarantine certificates from relevant departments.
(5) Tableware used by employees should be disinfected and treated after meals; Food box; Cooking room; Assign a person to be responsible for the hygiene of the pastry room, clean the canteen regularly, and let all employees participate.
(6) Around the principle of "reducing cost and ensuring quality", save miscellaneous expenses on the premise that everyone is satisfied with eating delicious food. Lead all canteen staff to form a good habit of saving invitations and launch a water and electricity saving competition.
(7) Successfully complete the reception tasks of the company, including: the staff representative meeting of the property branch; Workers' Congress of Jian 'an Branch; Singing red and praising the party's style singing competition; Harmony Cup Cooking Competition; Recent training courses for large and small employees.
(8) During the ordinary holiday-free period of the task-re-eating training class, arouse the working enthusiasm of all the staff in the canteen, complete the reception task and win the recognition of the training staff.
(9) In order to ensure the variety of canteen dishes after winter, employees are organized to pickle all kinds of pickles and reserve them in the storage period of autumn vegetables: white radish, Chinese cabbage, potatoes and carrots.
(10) Develop a sense of ownership in the canteen, so that employees can unite and help each other and help their colleagues on the premise of completing their personal work. The work efficiency is improved, and the working atmosphere of mutual understanding and assistance is enhanced.
Of course, there are still many shortcomings in my personal management, such as:
As for the question of outsiders entering the operation room, I have put up a "No Entry for Idle People" sign in the front and rear operation rooms, but it is still difficult to ban it.
Employees have been working without holidays for a long time, and their enthusiasm is not high in the task of receiving company training courses. At that time, the working time difference of employees was not adjusted in time.
One year's work is coming to an end in a hectic atmosphere, and my personal deficiencies in management need to be improved as soon as possible under the guidance of leaders. I will also actively learn the management knowledge of the catering industry, so that every employee in the canteen can give full play to his personal skills, and let the canteen staff realize the importance of loving their jobs, improving service level and improving food recognition faster and better.