Chapter one: Overview of students' catering work in experimental middle schools.

Our school has cooperated with Fu Miao Catering Co., Ltd. for more than a year. During this period, the students' food was very good, and there were no poisoning and health accidents. It can make students eat healthily, safely and nutritionally. Food safety is related to the health of every student. It is related to the happiness of every family. This is related to the stability of schools and society. School leaders attach great importance to students' meals. Directly guide the work, formulate a set of effective management methods, and do a good job in the catering work of our students. The summary is as follows:

First, check before meals:

1. Before the official meal, Fu Miao handed over the copies of the business license, tax registration certificate and hygiene license (Grade A) of the enterprise as a legal person to our school for reference.

2. After submitting relevant materials, our school organized personnel to conduct on-site inspection in Fumiao, and the specific requirements shall be subject to the unified inspection standards of the municipal epidemic prevention station.

Second, the supply standard of group dining

Each meal includes: staple food 150g, meat 100g.

About 200g of vegetables and 200g of soup/porridge.

Provide enough meals.

Senior students' meals and teachers' fees are appropriately increased according to the above standards.

3. The catering company provides 6 samples (3 samples of Han nationality and 3 samples of Hui nationality) free of charge. Our school has a special sample room. Special refrigerator. Keep samples for 48 hours every day. According to the evidence, ensure the safety of students' dining and distinguish the responsibilities.

Four, catering enterprises should provide the number of meals per meal. Prevent the number of students dining in our school from temporarily increasing or decreasing. No more than three copies a day.

5. After the catering is delivered to our school, the staff of the catering unit should wear gloves, masks and clothes.

Work clothes distribute lunch boxes and disinfection wipes to the incubator in class. Put it in front of the classroom. After the lunch bell rang, the students wiped their hands with wet wipes before eating. After eating, each group leader will put the lunch box and paper towels back into the incubator. Retrieved by the staff of the room delivery unit. From the distribution of lunch boxes to the collection of used lunch boxes, the staff of catering units are responsible. Teachers have the responsibility to maintain students' discipline.

Six, the school has a teacher in charge of students' dining, counting the number of diners and recording the dining situation.

Name. Communicate and feedback with the food delivery unit, and irregularly intervene and check the food delivery unit.

Food safety is no small matter, and our school has summed up some experience in catering work. In the future work, we will continue to work hard and strive to do better.

Xx experimental middle school 20xx year xx month xx day

Chapter two: summary of nutritious meals.

In order to conscientiously implement the implementation plan of the nutrition improvement plan for rural compulsory education students and the spirit of the meeting of the central, provincial and municipal nutrition improvement plan for rural compulsory education students, as well as the spirit of the working meeting of Tiandong County Education Bureau, our school attaches great importance to it, earnestly implements the improvement of students' nutritious meals, and improves students' nutritional level. Now we report on the implementation of nutritious meals in our school as follows:

One is to strengthen organizational leadership.

A school leading group was set up with the school principal as the leader, the deputy director of the General Affairs Department as the deputy leader, and the administrative leaders and class teachers of other schools as members. The leading group has an office under the responsibility of the General Affairs Department, which has formulated a feasible plan and laid a solid foundation for the improvement of students' nutritious meals.

Second, the specific implementation

(1) There are 586 compulsory education students and 7 canteen workers in our school. Working hours, workers' wages in 800 yuan every month. At the same time, a temporary employment agreement was signed with each worker for the canteen staff of Ma Ping Huangpu Hope Middle School. Provide students with nutritious meals for breakfast, and ensure that the food raw materials are fresh and clean in strict accordance with the relevant food safety and hygiene standards and requirements, so as to achieve reasonable collocation, balanced nutrition and guaranteed nutritional quality.

(2) The school uses kitchen utensils, knives and cookers in a unified way, and improves the infrastructure based on the principle of "frugality, safety, hygiene and practicality". However, the operating room of the canteen is too narrow, and there is no canteen for students to eat. Rain or shine, hot or cold, students can only eat standing or squatting.

(3) The school canteen has established a perfect food safety management system, established a series of management systems and signed a series of agreements, standardized the management of food procurement, storage, processing, sample retention and distribution, implemented food safety measures, assigned special personnel to take charge every day, and supervised food safety in turn, especially the sample retention link. Our school kept it in a special facility for more than 48 hours in strict accordance with the regulations, accompanied by the person in charge of the school, and made relevant records.

(4) Strict grain purchasing system. All purchased food must be signed and accepted, and the system of asking for certificates and tickets must be adhered to. The rice and oil of the distribution company must meet the quality required by the county bureau, and the meat, eggs and vegetables purchased must be fresh and reasonable in price. The procurement plan should be implemented according to the season and the actual situation.

(5) Strictly implement the fund management system "Student Nutrition Meal Project Fund Management System". Nutrition improvement funds are earmarked for special purposes, and the food purchased must be signed effectively. Establish a standardized import and export ledger, and publish catering recipes, food quantity and price, and the use of funds at any time.

(6) Establish and improve the emergency handling of canteen safety accidents, formulate implementation plans and emergency plans, sign safety responsibility forms at different levels, and the school signs the Commitment on Food Safety in School Canteen.

(7) Due to the independent management of the canteen, the living standard of students has been greatly improved, and the quality of life in the canteen has also been greatly improved.

Three. Main difficulties and problems

1, the hardware facilities of the canteen can't keep up, which is far from the requirements of the superiors.

2. There is no student canteen, and the dining environment for teachers and students is very bad, which greatly increases the difficulty of school management.

Fourth, the rectification measures

1. Schools should adjust measures to local conditions and replace some outdated equipment in the canteen, such as energy-saving stoves, vegetable cutters, refrigerators, etc., so as to make the operation as mechanized as possible and reduce workers' labor;

2. Strengthen supervision, management and publicity, let all teachers and students participate, let teachers and students know the specific difficulties of the current canteen, and consciously abide by and maintain the discipline and order of the canteen.

The above is the implementation of nutritious breakfast in our school. The operation of nutritious meals on campus has its success, but there are also some problems. We will carry forward the successful experience, rectify the existing problems, and make our school's nutritious meals step into the track of healthy and harmonious development.

20xx.xx.xx

Chapter III: Summary of Restaurant Work

In 20xx, our company strictly implemented the Food Hygiene Law, strengthened food hygiene management, and constantly improved management rules and regulations in practice, making our restaurant management scientific, standardized and institutionalized.

First, leaders attach importance to it and understand it in place.

1. Set up a leading group, organize a strong leading group, and conduct scientific management of restaurants, focusing on standardized management of restaurants and food hygiene and safety, so as to achieve targeted plans, priorities and measures, and implement responsibilities at different levels.

2. The restaurant is the top priority. Food is the most important thing for the people, health first, people-oriented and health first, which is the top priority of our restaurant management. Our company is a Muslim catering and logistics service management company with great competitive strength and development potential, integrating professional catering management, nutrition catering, fast food distribution, vegetable and grain and oil distribution, and providing high-end canteen contracting and logistics management services for government agencies, schools, factories, mines, hospitals and industrial parks. At present, the company has established long-term and good cooperative relations with many enterprises, and has always maintained the safe operation of zero accidents and qualified certification of health and epidemic prevention departments. It provides safe, nutritious and healthy catering services for employees of enterprises and institutions, lays a foundation for the development of enterprises and the stability of the workforce, and is deeply trusted and affirmed by partners. Attach great importance to food hygiene management in restaurants, firmly establish the ideas of safety first, hygiene first, health first and quality first, implement all-round management and strong supervision, and provide first-class services for diners. We have been exploring the management of restaurants, established a scientific and standardized management mechanism, and won social recognition.

Two, establish and improve the management system, strengthen the management of meals.

1, improve the rules and regulations. Sound rules and regulations are the basis of scientific management, and restaurant management strictly implements the Food Hygiene Law of People's Republic of China (PRC). On this basis, the company formulated the Food Hygiene and Safety Management System and the Food Poisoning and Epidemic Reporting Emergency Handling System, established and improved the post responsibilities and post management system, further clarified the post responsibilities and food hygiene operating procedures, and made detailed provisions on environmental hygiene, food hygiene and personal hygiene to achieve the following objectives. Since its establishment, the company has always taken management innovation as the goal, implemented standardized and refined management based on service quality, and formed an advanced management model combining modern catering management with logistics service.

2. Strengthen process management. Procurement, storage, processing and sales are the main processes of restaurant operation, and must be

Strengthen management. In this process, we pay attention to the "three customs": the first customs is to purchase goods well. The main raw and auxiliary materials of our restaurant are fixed-point procurement and contract system. The contract has clear quality requirements, including a copy of the supplier's ID card, detailed home address and contact information. The chef is responsible for checking every day to see (production date, certificate, quality inspection report, packaging, deterioration, germination, whether or not) the incoming goods must be checked and accepted by the restaurant, and the incoming goods must be registered. Established a shopping claim card and reporting materials. Second, handle it in strict accordance with the operating procedures. Vegetables should be soaked in clear water for more than half an hour every day to remove pesticides or vegetable worms. Oil is not reused during processing, and irrelevant personnel in processing and storage places are not allowed to enter or leave. A restaurant staff, besides keeping samples, eats every meal in advance, records the feedback after eating, and makes tasting a process. The third is meal sharing, which is strictly in accordance with the requirements of food hygiene and safety. First, prevent food from turning sour, rotting, deteriorating and polluting. Once found, it will be severely punished immediately. Second, to prevent others from poisoning, in the management of food hygiene, restaurant managers effectively supervise all links and prohibit non-operating personnel from entering the restaurant, thus refusing the occurrence of poisoning incidents in time and space. Prevent the spread of diseases, insist on operating tableware by special personnel, use drugs for disinfection, and do a good job in cleaning tableware to prevent cross-contamination. Do a good job of killing flies, mosquitoes, cockroaches and rats regularly, cut off the source of infection and ensure the health of diners.

3. Establish a monitoring mechanism. In order to strengthen the supervision of food hygiene in restaurants, a management organization and a restaurant management leading group have been set up, which are responsible for the daily management of restaurants, such as inspection, supervision, tasting, sample retention, filling in forms, restaurant files, etc. The management leading group conducts spot checks and appraisals on the working conditions of the restaurant from time to time, and solves problems in time when found, and invites epidemic prevention departments to inspect and guide the restaurant from time to time. It has formed a management department, customers and employees, which has played a positive role in all-round supervision of restaurant management.

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

Strengthen training and improve the quality of employees. Employees must receive pre-job training before taking up their posts, learn the relevant laws, regulations and rules and regulations of restaurants, improve their legal awareness and food hygiene and safety awareness, insist on holding restaurant manager meetings every week, and study independently for more than three hours every month. Conduct personal health examination for new employees. Those who fail the physical examination, those who fail to wear work clothes and those who do not wear work clothes are not allowed to take up their posts, and establish personal files. Through pre-job training and intensive learning, the quality of employees has been improved, the service awareness has been deepened, the service level and quality have been improved, the needs of enterprises have been met, and a strong logistics guarantee has been provided for the development of enterprises.

Fourth, strengthen hardware construction to prevent accidents. The restaurant has been transformed and rebuilt in different degrees, and some hardware equipment and appliances have been added, which has achieved reasonable layout, ventilation and lighting, and good steam and oil smoke emission. A leading group for production safety was established and a "three-prevention" plan was formulated. Emergency lights are installed in the safe passage, and fire-fighting equipment is kept by special personnel. The administrator does fire inspection every day, and when entering the restaurant, there is a prompt that "the restaurant is important, no entry". There is a warning in the operation room that says "Pay attention to safety and operate carefully". In addition to purchasing and disinfection, the key and difficult points of hygiene are the chef's physical examination, separation of raw and cooked food, no four pests, clean three meals and "five specialties" of cold meat. In view of these tasks, we attach great importance to them ideologically, go all out and take measures one by one to eliminate all kinds of safety hazards in production and ensure business safety and food hygiene. Adhere to quality service and constantly expand the service concept. The catering department should be people-oriented and create a comfortable dining environment.

Paying attention to details and sticking to diet is a problem that deserves the attention of the whole people. Every link of tableware disinfection, food sample retention, health certificate management, procurement certification and food acceptance in our store is strictly controlled to prevent accidents. Prevent food poisoning and ensure the health of every diner. During this period, there were no intestinal diseases and food poisoning accidents among the employees who ate in our store. Combined with the actual situation of the restaurant, try our best to provide consumers with a comfortable and assured consumption environment. Restaurants are naturally inseparable from food, which is an indispensable part of everyone's life. It is impossible to survive without food, so it is very important to be a unit restaurant. As a manager, we should pay more attention to the diet of employees and ensure the physical and mental health of each colleague. Because leaders at all levels attach great importance to the restaurant work and make unremitting efforts, they have laid a good foundation for the hardware construction and software management of catering work, enhanced the safety and health awareness and sense of responsibility of all cooks, formed good and standardized hygiene habits, and made great progress and certain achievements in the overall catering work of our restaurant. We will "go further", create conditions, pay close attention to standardized, standardized, institutionalized and orderly management, and actively adapt to the requirements of social development.

Chapter 4: The latest personal annual summary of nutrition caterers.

In a blink of an eye, a year passed in a hurry. Looking back on the past year, I always adhered to the attitude of "on-the-job for one minute, doing my duty for 60 seconds" in the post of nutrition caterer in XX (the unit where the position of nutrition caterer changed), made great efforts to do a good job in the post of nutrition caterer, and always strictly demanded myself and corrected my working position and attitude. With the care of leaders at all levels and the support and help of my colleagues, I worked hard as a nutrition caterer, successfully completed all the tasks of this year's nutrition caterer, fulfilled my duties as a nutrition caterer (my unit was changed to a nutrition caterer post), and performed well in all aspects, which was unanimously affirmed by leaders and colleagues. Briefly sum up the study and work of the nutrition caterer in the past year: First, strictly demand yourself ideologically and constantly improve your self-cultivation.

Over the past year, I have always adhered to the correct values, outlook on life and world outlook, and guided myself to study and work in XXX (the unit where the position of nutrition catering staff changed). Although I am a nutrition caterer, I always

Pay attention to international current affairs and the latest spirit of the central government, and constantly improve the sense of belonging, identity, dignity and honor to the motherland, nation and culture. Conscientiously implement the central line, principles and policies in the post of ××× (the unit where the position of nutrition caterer is changed), do your duty, and make contributions to the country within your capacity in the post of nutrition caterer.

Second, strengthen study at work and constantly improve work efficiency.

The times are developing, society is progressing and information technology is changing with each passing day. The work related to the position of nutrition catering staff also needs to keep pace with the times, and it is necessary to constantly learn new knowledge, new technologies and new methods to improve the service level and service efficiency of nutrition catering staff positions. In particular, learn the relevant legal knowledge and latest policies of nutrition catering staff. Only in this way can the professional level and personal ability of XX nutrition catering personnel be improved. I regularly study the professional knowledge related to the work of ××××× nutrition caterer, summarize and absorb the work experience of my predecessors in ×××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××

Review the nutrition situation in the past year in * * (changed to the unit where the nutrition caterer works)

I have made great progress in my thoughts, work and study, but I am also clearly aware of my shortcomings in the work related to the position of nutrition caterer. Mainly in the theoretical study is far from in-depth, especially the ability to apply ideological theory to the actual work of XX nutrition catering staff is still relatively lacking. In the future, I will foster strengths and avoid weaknesses, overcome my own shortcomings, and study hard in XXX's work.

Post-related knowledge, work hard, be proactive, do a better job and work hard to realize the Chinese dream. Looking forward to the new year, in the future * * (changed to the unit where the position of nutrition caterer is located)

I hope that I can make persistent efforts in my work, maintain a good working attitude, be not afraid of hardship and fatigue, pay more and complain less, and do my job as a nutrition caterer. At the same time, we also need to strengthen the working level and professional ability of our own nutrition caterers. In the future work, I will strengthen communication and discussion with my colleagues in the position of nutrition caterer. We should continue to do things in our own jobs, honestly, and strive to make greater achievements for * * (the unit where the positions of nutrition caterers have changed).

Chapter five: summary of canteen work

As a service industry, we should do better than others in all aspects. Entrusted by the company, all the work I am responsible for is to serve the industrial zone. Therefore, how to identify the gap and provide good service is a subject before me. It is difficult to arrange meals for nearly 500 people, but based on the principles of hygiene, nutrition and scientific catering, for the health of employees, the company will lead the chefs in charge of employees' nutritional catering to arrange nutritious meal recipes suitable for employees' tastes as much as possible according to seasonal changes and market permission. Let employees eat healthy, nutritious and healthy.

The work done is mainly:

First, in the management of nutritious meals for nearly 500 people, food safety has always been given priority. In view of the weak links in the past canteen food processing, the "reward and punishment system for safety and hygiene management" was supplemented and revised, which put forward more requirements for the safety and hygiene of food processing and implemented the target responsibility. Through the implementation of the "System", the safety and health work in the canteen has been greatly improved, which makes all the work more in place, avoids the occurrence of food-borne diseases in the canteen and ensures the dining safety of employees. The safety and hygiene work in the canteen has reached a new level.

Second, care about the construction and development of canteens with the spirit of ownership. In order to reach the standard of "municipal demonstration canteen" as soon as possible, with the strong support of company leaders, we will strengthen management and replace and purchase the required hardware facilities and equipment in time. Successfully passed the inspection of Renda Property on the classification and quantification of canteens, and won the glorious title of "Model Canteen".

Third, always standardize your words and deeds according to the requirements of "serving employees", be strict with yourself, do your job in a down-to-earth and conscientious manner, persist in getting up early and getting in the dark every day regardless of the cold and heat, and stick to your ordinary post wholeheartedly.

In the future, I will, as always, do my job well and serve the health of employees. At present, preparations are being made for the declaration of "A-level unit with food hygiene reputation" in our canteen and the evaluation of "demonstration canteen with graded and quantified grades" in Shenzhen next year, which will add luster to the construction and development of Renda Group and be worthy of the glorious title of "serving employees".

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