Work plan of canteen in 2022 1

In order to conscientiously implement the "Food Sanitation Law of People's Republic of China (PRC)" and further strengthen the hygiene management of school canteens, according to the "Food Sanitation Law", the school hygiene work and the actual situation of our canteen, the canteen work plan is formulated as follows:

I. Guiding ideology

For the purpose of serving teachers and students, we will further strengthen the construction of the canteen team, improve the service quality and management level, and strive to make the canteen a bright window for school work, so as to reassure teachers, parents and students.

Second, organize and lead.

Food hygiene and safety in schools is an important basic work. The school has formulated an implementation plan for food hygiene and safety work, defined the responsibilities of specialized agencies and personnel, and effectively strengthened the management of food hygiene and safety work in schools; A school food hygiene and safety leading group headed by the top leader was established:

Team leader:

Deputy team leader:

Members:

The leading group has an office in the comprehensive office, with Wang xx as the office director. The leading group is fully responsible for the food hygiene and safety work of the school, organizes and coordinates the work of various departments, and forms an effective food hygiene and safety network throughout the school.

Third, work ideas

(1) Safety and health

1. Purchase food through formal channels, obtain legal and valid vouchers from distributors, and do a good job in food hygiene warehousing inspection and sample retention. Vegetables should be thoroughly washed and properly stir-fried. Vegetables should be stored raw and cooked separately, and all kinds of utensils should be put in different categories for use.

2. Do a good job of disinfection. Tableware should be disinfected one meal at a time. Tableware is disinfected with disinfection cabinets and disinfection tablets, and cooked food room is disinfected with ultraviolet lamp. Disinfection should be carried out by special personnel, and disinfection records should be kept.

3, canteen staff must hold a valid health certificate mount guard, all should wear work clothes during work, maintain good personal hygiene, health does not meet the requirements shall not mount guard, environmental health components, must ensure that the cleaning once a week.

4. The canteen uses electricity and gas, requiring employees to standardize operations and always pay attention to safety.

5, strengthen health management, solve the health corner, create posts and fixed position, do the ground without cigarette butts and sundry, trash can clean up every meal in time.

6, anti-mosquito, anti-ant, anti-mouse and other health facilities must be complete, and put into normal use.

7, strengthen the ground clean, stove can not have dirt, garbage and other unsanitary conditions.

8, finished products and semi-finished products, raw and cooked, meat and vegetables, to be uniform.

9. Refine the epidemic prevention facilities, and make a key inventory of epidemic prevention, procurement, license collection, refrigerator and disinfection, and make records.

10, it is forbidden to process food outside the regulations, and it is forbidden to mix the processing table with the workbench. Irrelevant personnel are strictly prohibited from entering or leaving food business and sales places.

1 1. The dining area and surrounding environment must be clean, comfortable, elegant and green.

12, the canteen manager and team leader meet regularly every Wednesday to study and discuss the work focus of this canteen and make a work plan. Organize canteen staff to carry out food hygiene knowledge and technical training every Friday. Constantly improve the professional and technical level of employees, and improve the rules and regulations of the canteen and improvement measures.

(2) Service requirements

1, each staff member strictly implements the post responsibility system, and it is their duty to provide quality service on duty.

2. We should continue to further strengthen the management of canteen work and improve the professional level and service quality of canteen staff.

3. The canteen staff should take an active part in learning, have a sense of serving teachers and students in their hearts, and treat each teacher and student politely with a smile.

4. Give full play to the functions of the Student Union, hold regular meetings, and listen to and feedback the information between teachers and students in time.

5. We should continue to further strengthen the management of canteen work, strengthen technical training, and improve the professional level and service quality of canteen staff.

6. On the premise of making a good canteen. All canteen staff should actively participate in learning, constantly improve their awareness of serving teachers and students, and be polite and enthusiastic.

7, correctly handle the working relationship between employees, support each other, live in harmony and work together.

8. Obey the leadership, observe discipline, go to work on time, don't be late, don't leave early, and ask for leave in advance.

9. During work, stick to your post, do your job well according to the division of labor, do not do private work during the on-the-job period, do not go out without permission.

In the new year, all the staff in the canteen should accept new challenges with a new attitude. In order to ensure the all-round development of canteen work, we are confident to abide by all the rules and regulations of the school. Through the above measures, the school food hygiene and safety work as the top priority of canteen work, implement the work and make unremitting efforts. For the healthy, happy and lively growth of children, establish a good overall image of the school and make due efforts for the development and growth of the school.

Work plan of canteen in 2022 II

In order to further strengthen the hygiene management of school canteens, according to the Food Hygiene Law, the Food Hygiene Standard of Health Supervision Office of County Health Bureau and the actual situation of our canteen, so that all teachers and students can have a clean and comfortable working environment and ensure the hygiene safety of teachers and students, the canteen work plan is formulated as follows:

First, we should further strengthen the management of canteen work, strengthen technical training, and improve the professional level and service quality of canteen employees.

Second, on the premise of doing a good job in the canteen, all canteen staff should actively participate in various political studies in the school, constantly improve their consciousness of serving teachers and students, and be polite, civilized and enthusiastic.

Three, strictly enforce the food hygiene law, cooking personnel must hold a health certificate, to prevent health accidents.

Four, do a good job in food procurement, transportation, storage, health, where food is found to be spoiled and rotten, and resolutely do not pre-purchase, to prevent food poisoning.

Five, do a good job in school canteen hygiene, tableware should be disinfected every day, raw and cooked separately, to prevent the occurrence of infectious diseases.

Six, the food should be washed, the rice is not raw, try to eat and cook now, and the overnight rice must be steamed before eating.

Seven, food should be kept clean, fly prevention measures should be increased in summer, and heat preservation should be done in winter.

Eight, correctly handle the working relationship between kitchen employees, support each other, live in harmony and work together.

Nine, the purchase of kitchen materials (tableware, cookers) and other materials, must be approved by the general manager before purchasing. The use of large sums of money must be approved by the principal.

Ten, the kitchen staff should consciously do their job, work hard, and constantly improve the quality of food, to ensure that no mistakes, no safety accidents.

Eleven, individuals need to pay attention to: wear work clothes during working hours, do not receive visitors in the canteen, no smoking during working hours and other things unrelated to work. Take a bath and get a haircut regularly, and don't leave your nails too long. The sanitary areas distributed to individuals should be cleaned in time to ensure the cleanliness of drinking utensils, floors and warehouses. The task of cleaning the canteen should be arranged comprehensively on Friday, and the canteen should be kept clean, hygienic and orderly at all times.

Twelve, to change the service mode, improve service awareness as a breakthrough, to improve the canteen diet, strengthen food quality as the focus, grasp the truth.

Thirteen, the beginning of the new semester, canteen staff should be good at studying the quality of canteen food, pay attention to the diet of freshmen, pay attention to scientific nutrition, so that students can eat satisfactorily and parents can eat with confidence.

The work of the new school year has begun. As a canteen, all employees should accept new challenges with a new attitude. In order to carry out the canteen work in an all-round way, we are confident to abide by the rules and regulations of the school, care for public facilities, pay attention to economy, implement all the work, and make due efforts for the overall image of the general affairs department.

Work plan of canteen in 2022 3

First, the guiding ideology:

Implement the spirit of the documents such as Opinions on Strengthening the Management of School Canteen, Interim Provisions on the Practice of Canteen in Hai 'an County, Accounting Measures for Canteen in Hai 'an County Education System and School Canteen Management and Hygiene Work System, strengthen the management of school canteens in our town, reduce the burden on students' parents, eliminate potential safety hazards in school canteens, ensure the physical and mental health of teachers and students, and stop the disciplinary behavior of encroaching on students' meal fees.

Second, the work objectives:

1, standardize the accounting management of the school canteen, and ensure that the bookkeeping is legal, the bills are true, the procedures are complete, and the account table is standardized.

2. Standardize the financial management of school canteens, ensure that revenues and expenditures are legal and compliant, control tight expenditures, prohibit non-food expenditures from being included in student meals, and prohibit the occupation of student meals.

3. Strengthen the sanitary management of school canteens, improve the sanitary facilities and management system of canteens, and prevent food poisoning accidents.

4. Strengthen the ideological style management of school canteen staff, ensure that canteen staff have a good service attitude and work quality, observe discipline, obey arrangements, strive to serve school teaching and teachers' and students' lives, and strive to achieve a canteen satisfaction rate of over 95%.

Third, the main measures

1. Strengthen the school (park) director responsibility system in school canteens, put the safety and health management of canteens in the first place, and improve the canteen management and safety and health work system. Canteen staff must pay special attention to quality control, prohibit the purchase and use of rotten, harmful and toxic food, strictly implement the system of asking for certificates, do not buy without a license, and strictly operate procedures to prevent food poisoning. Pay attention to the management of electricity, fire and fire-fighting equipment to ensure that no safety accidents occur in the canteen.

2, strengthen the management of canteen employment, standardize employment behavior. Each school controls the use of contract workers, appropriately uses hourly workers, signs contracts and reports them to the Education Department for approval. At the same time, strengthen the professional training and political study of canteen staff to improve their professional level and service quality.

3. Strengthen the procurement management of canteen items. The unified procurement system of county bureaus shall be implemented for bulk commodities, contracts shall be signed, and public bidding shall be conducted for fixed-point procurement. For other small commodities, it is necessary to establish a purchasing team of more than three people, select points to purchase, and check and record the price and quality of products one by one. Implement the food sample retention system, make sample retention records, and ensure food quality. Strictly plug the loopholes in violation of discipline.

4. Strengthen the management of canteen charges. Strictly implement the charging system, standardize the charging behavior, reasonably charge students' meals, issue bills in time and pay them into the financial special account.

5. Strengthen the financial process management of canteen. The procurement of a large number of foods and articles should be operated by the procurement team, and the procedures for acceptance, requisition, certification and approval of purchased foods and materials must be complete and transparent.

6. Strengthen the accounting management of the canteen. Strictly implement the Accounting Measures for Canteen in Hai 'an Education System, unify the scope of costs and expenses, keep all of them according to the standards stipulated by the county bureau, and put an end to non-canteen expenses. Daily accounting, weekly balance and monthly settlement ensure that students' meals are earmarked and balanced.

7. Strengthen the business training of financial personnel in the canteen. Accounting personnel in school canteens should obtain original vouchers according to law, fill in accounting vouchers, register various account books and prepare financial statements. Custodians should accept all kinds of materials, keep them properly, leave the library and register the detailed account of materials.

8, strengthen the supervision and management of canteen work. Establish a supervision team composed of middle-level cadres such as teachers' representatives and trade union leaders to supervise the cost accounting of students' meals and the quality and price of meals, and audit the canteen accounts.

9. Implement the publicity system, reporting system and democratic financial management system for students' food accounts. Before 10 every month, publicize the food revenue and expenditure of last month to the teachers and students of the whole school, and send the account books, documents, publicity forms and financial statements to the financial center for review. At the end of the semester, organize democratic financial management, settle students' food expenses, publicize them to teachers, students and the society, and refund the students immediately if there is any balance.

10, strengthen the inspection and supervision of canteen work. Canteen management should be included in the daily inspection, supervision, evaluation and assessment items of each school. The Education Department will organize regular and irregular inspections and spot checks, and will strictly implement the accountability system for problems found in inspections and spot checks.

Work plan of canteen in 2022 4

As a canteen worker, my duties are divided into: 1. Fill in cards for teachers and students; 2. Management of canteen warehouse; 4. Acceptance of canteen food procurement; 5. The canteen daily accounting.

First, teachers and students recharge their cards.

Filling cards for teachers and students is my most important job. After the monthly subsidy form of school staff is signed by the leaders, I will send the school newsletter to the school staff in time so that teachers can fill the meal cards in time. The daily cash card should be consistent with the daily cashier list and handed over to the school accountant in time. In addition, print a list of general cashiers every month to check whether the cash paid is correct.

Second, the canteen warehouse management

In order to ensure food hygiene and safety, the ingredients stored in the warehouse must be purchased in regular shops that are legally operated. Classify the incoming materials and register them one by one. For ingredients that are not sent as a whole, the individual price is calculated according to the total price. For the daily outbound ingredients, it is necessary to register the team leader's name, quantity and ingredient price for accounting. Inventory and inspection should be carried out at the end of each month. Because all the ingredients are in the warehouse, they should be cleaned regularly to ensure the hygiene of the ingredients in the warehouse.

Third, the canteen food procurement acceptance

After the food in the canteen is purchased by the buyer, it must be weighed and accepted according to the list opened by the leader of the canteen, so as to supervise the quality of the food. Then register in groups according to the quantity and price of ingredients, and conduct cost accounting.

For the delivered ingredients, register the quantity and price after acceptance, invoice according to the quantity and price, and settle accounts with the merchants at the end of the month.

Fourth, the canteen daily business accounting

The daily nutrition accounting of the canteen is divided into three steps:

1, according to the daily distribution of ingredients, purchase ingredients, group the outbound ingredients, and calculate the daily operating costs.

2. Calculate the daily turnover of each group.

3. Turnover minus operating costs is the daily operating gross profit of each group.

Five, do the general ledger

According to the daily purchase, it was posted on the delivery note. The ledger needs to register the name, unit price, quantity, total price, merchant address and contact number of ingredients. Only in this way can it be well documented. The ledger should also regularly post health and quarantine reports of ingredients to ensure the safety of ingredients.

The above is my daily work, but it takes patience and enthusiasm to do a good job. For the work of the new semester, in order to make the work more in place, the following plans are formulated:

(1) Although students are often reminded to keep their meal cards, the phenomenon of losing them is more serious. If you don't report the loss of the meal card in time, there will be a phenomenon that the person who found it will finish eating it. After research, the paper puts forward the policy of rewarding 5 yuan with cash when he finds a meal card, and the cash in 5 yuan is borne by the students who lost the card, so as to encourage students to actively hand in the meal card after they find it.

(2) Elect representatives from the members of each class and set up a new committee. Instead of holding committee meetings regularly, let committee members make suggestions for the canteen, let these representatives go directly into the kitchen, participate in the management and supervision of the canteen, enhance the interaction between teachers and students, and make teachers and students eat better and more fragrant!

(3) In order to standardize the management of the canteen warehouse, the food delivery in the canteen warehouse was changed to the signature system of each team leader. After the daily food out of the canteen is registered, each team leader will check it and sign it, and then register it in the computer for accounting.

As a canteen worker, I am responsible for the catering work of teachers and students in the whole school. To this end, I will strictly abide by the law and stick to my duties.

Work plan of canteen in 2022 5

First, optimize services and improve quality.

1, strengthen study, establish correct views, enhance service awareness, treat students as their own children, treat school canteens as fast food restaurants, snack bars and restaurants, plan canteen affairs as their own family affairs, and do every link well, without relying on or shirking. On the premise of ensuring the quality of students' breakfast and meals, it is necessary to ensure that students are not detained, and it is not allowed to sell rotten rice, rotten vegetables, stale food and "three no foods" to students.

2. Change the business model and improve the service quality. The school manages two canteens in the north and south and Sashido as a whole. Teacher Zhang Lie Gao is responsible for thinking, spending a little money on good deeds, spending less money on cooking, improving technology and matching technology. Third, the canteen independently accounts for costs and profits, carries out competitive services and tries its best to come up with new tricks, improve quality, control costs, and strive to achieve "three basic satisfactions".

During this period, the last elimination system will be implemented, employees will be assessed and voted regularly, and teachers and students will be inspected. Finally, 1-2 will be dismissed. Criticize the major mistakes in the operation of the work in charge, deduct wages, and dismiss those who have repeatedly neglected their duties. The canteen should set up a suggestion box, listen to teachers and students' reactions extensively, feedback information in time, correct and improve the service quality in time. Attendance is required in the canteen, wages are deducted if you arrive late and leave early, people are invited to ask for leave, people are rearranged during the long vacation, and the division of labor is recorded. You can check daily cooking, make a white case, stir-fry powder, cook and wash.

Second, strengthen management and improve the system.

1. Strengthen leadership and improve rules and regulations.

① Students eat in the canteen. Breakfast is distributed to each class according to the number of students. Teachers and student representatives of each class take it to the classroom to distribute meals. The breakfast fee of each class is settled with the canteen. Students are required to bring their own bowls and chopsticks for lunch and dinner.

(2) Students who dine in Sacido should register, verify the number of diners according to the reported number, and receive funds in full to ensure timely payment, without losing a penny or missing a person.

(3) Strictly close the credit card, regardless of people's feelings, not pursuing fame and fortune, and resolutely put an end to eating without paying or swiping the card. If one case is found, the salary will be deducted twice, and those who do not change will be notified by the whole school and rejected by one vote.

(4) The internal management personnel in the canteen, including microcomputer, boiler, bookkeeping, sweeping the floor, ticketing, accounting, etc., do not eat free meals in the canteen in principle, except for teachers who make up classes or ordinary meals under special circumstances (except for internal work reasons in the canteen).

⑤ Boiling water and hot water are supplied to the boiler room by ticket, and boiled water is opened in water bottles, but buckets and buckets are not supplied. If managers are found not to perform their duties and adhere to principles, they will be criticized until their wages are deducted.

⑥ Microcomputer administrators should serve teachers and students enthusiastically. Ensure that the students' top-up funds are in place in full, and ensure that the accounts are consistent and the accounts are consistent (top-up consumption balance). Microcomputer workers and boiler workers should serve the kitchen and provide them with first-class services.

⑦ The cleaning staff must ensure that the hall and surrounding health communities are cleaned in time, and the "three sweeps" are in place every day. If there are classes and students eating, you must clean up.

The purchase of goods in Sacido must be transferred from the warehouse, and the purchase needs the approval of the school. Common vegetables can be bought together by the big kitchen and kept by Sashido. Special vegetables can be purchased together or in turn and accounted for separately.

Pet-name ruby all goods procurement must strictly control the procurement, someone who's in charge, cable card inspection, fixed-point procurement, to ensure that the name, unit price and quantity are consistent with the dishes, procurement bookkeeping personnel, must perform their duties and ensure working hours.

Attending except for being dismissed by the school for work reasons, the work must be completed for half a year, otherwise one month's salary will be deducted and one month's salary will be kept as a deposit. If you don't hire yourself after leaving your job, you won't be hired in principle if you are over 45 years old.

Third, pay attention to safety, safety, hygiene, health, quality, profit, recharge and promote consumption.

1, the school canteen staff must hold the health certificate issued by the health department, otherwise they can't work.

2. Ensure the quality of meals and ensure the safety of meals for teachers and students.

3. The school canteen serves teachers and students, operates at a low profit, and serves teachers and students.

4, the worker must hold a health certificate and health knowledge training certificate.

A brand-new blueprint for the development of canteens has been drawn by the people, and a group of talents who are good at management have emerged, and a group of high-quality employees are being trained. Longping middle school canteen management strives for advanced units.

Work plan of canteen in 2022 6

Strengthening the management of food safety and hygiene in schools is an important guarantee for serving education and teaching, and an important measure to build a safe and harmonious campus and run a satisfactory school for the people. In recent years, in the process of food safety and hygiene management in canteens, our school has always kept a clear head and sounded the alarm. In terms of methods, the past emergency management has been changed into the current preventive management, and the principal and the general affairs director are responsible for it. In terms of measures, the system constraints and humanistic management have been combined to explore a new way of food safety and hygiene management in schools. The school canteen was awarded the title of "A-level unit" by Jiangyan Municipal Health Supervision Bureau.

First, strengthen leadership and form * * * safety and health knowledge.

In order to effectively ensure food safety and hygiene, the school set up a school food safety and hygiene leading group with the vice president in charge of logistics as the team leader, the general affairs director and the purser as the deputy team leaders, and Qian Cunguan and Xue Qinglun as members, set up a school food safety and hygiene special class, formed a management network, formulated an implementation plan, set up a suggestion box, set up a study column, brushed up propaganda slogans, and opened up campus broadcasting, regardless of the size of meetings. Leaders must attach importance to food safety and hygiene, regularly and irregularly inspect canteen work, carry out food safety and hygiene knowledge into classrooms and canteens, organize lectures on food safety and hygiene knowledge, hold training courses on food safety and hygiene knowledge for canteen staff, sign letters of responsibility at different levels, regard school food safety and hygiene work as the top priority of school management, and ensure that everyone is realistic, realistic and meticulous everywhere. The whole school has formed the knowledge that "food safety and hygiene are more important than Mount Tai"

Second, establish a management system to consolidate the cornerstone of safety and health management.

"No rules can't make Fiona Fang", only systems can have rules to follow. In personnel management,

It is the formulation of post responsibilities, with a clear division of labor, so as to enhance the professional ethics of employees who love their posts, stick to their posts, be willing to serve and be willing to contribute; Second, a series of systems have been formulated, such as the personal hygiene management system for employees, the management system for employees who are not allowed to work in canteens, the management system for employees who are transferred from canteens due to illness, and the post hygiene system for chefs. A chef's dress requires him to take a bath frequently, wash his hair frequently, cut his nails frequently, wash his work clothes frequently, do not smoke, talk to food and keep idle people out. At the same time, through holding seminars, mentoring, technical competitions, commendation meetings, organizing study tours, travel parties and other activities, we can exchange ideas, talk about experiences, sum up experiences, find out gaps, formulate measures and create a harmonious management atmosphere. . In terms of material management, the school has strict management regulations, and has formulated a voucher system for purchasing food raw materials, an agricultural and sideline product acquisition system, and a warehouse management system. Bulk materials are purchased by bidding, raw materials to be purchased have formal purchase channels, and purchased chickens, ducks and fish need quality quarantine reports; Ask for the quality inspection report of the purchased rice, flour, oil, bean products, beverages and condiments; Raw materials must be stored 20 cm above the ground, clearly classified and checked at any time to prevent deterioration; The school canteen is equipped with complete facilities to prevent rats, mosquitoes and dust, and is equipped with certain medical equipment to disinfect and kill mosquitoes regularly to ensure the safety and hygiene of the canteen.

Third, establish a standardized operating mechanism to ensure food safety and hygiene.

The school takes "standardization, safety, hygiene, comfort and satisfaction" as its working policy, thinking that teachers and students "create a home environment, create a home warmth, cultivate home feelings and provide home services"

Taking "the satisfaction of teachers and students is our greatest pursuit" as the work goal and service concept, we will strictly operate the standard to ensure the physical and mental health and life safety of teachers and students. The standardized operation mechanism of the canteen is embodied in the following aspects: First, the canteen staff has passed the "three customs"-health customs, sanitation customs and training customs; The second is to realize "three unifications"-unified clothing, unified physical examination and unified listing service; Fourth, raw material procurement should be "three trials"-examining the hygiene license and quality inspection report of the business unit, examining the hygiene quality of raw materials, and examining the price and quantity of raw materials; Fifth, the canteen is clean and hygienic to achieve "three inspections"-morning, middle and evening inspections; Sixth, the storage of materials should be "three separate"-raw and cooked, rice flour and oil, seasoning and fresh vegetables; Seventh, the warehouse should be "three-proof"-moisture-proof, rat-proof and dust-proof; Eighth, food processing should achieve "three guarantees"-heat preservation, cooked preservation and taste preservation; Nine, the dishes should be "three stresses"-pay attention to nutrition, taste and pattern; Tenth, the canteen work should achieve "three guarantees"-to ensure that poor students have food, to ensure that the reception desk has boiling water, and to ensure that students have hot water; Eleven, canteen work to accept the "three supervision"-accept the supervision of the society, teachers and students on the safety and hygiene of the canteen, accept the supervision of the society, teachers and students on the quantity of canteen food, accept the supervision of the society, teachers and students on the quality of canteen food; Twelfth, the canteen work should achieve "three satisfactions"-to satisfy the leaders, teachers and students, and the society.