School canteen management work plan

Time flies, and it will be a new life and new challenges to meet us. There must be a lot to plan. What are the characteristics of a good work plan? The following is my work plan for the management of 202 1 school canteen. Welcome to share.

School canteen management work plan 1 1, the guiding ideology

Further strengthen the construction of canteen management team, improve service quality, enhance the level of understanding of canteen management, and strive to run the school canteen well to reassure teachers, parents and students.

Second, the working ideas

(1) Improve various systems.

1, issued the school canteen management measures.

2. Strengthen the assessment of canteen staff, further clarify the job responsibilities, improve the assessment rules, highlight the rewards and punishments, and establish a positive model.

3. Vegetable purchasing adopts the way of combining many people, and there are special people who are responsible for buying vegetables, paying, inspecting, weighing and accounting, and urging each other. The general affairs department implements comprehensive supervision and is responsible for the unified examination and approval of the principal.

4. Establish a school dietary management committee, discuss students' dietary recipes regularly, and announce them to parents one week in advance. Ensure that teachers and students have meals, ensure the variety of dishes, and strive for the quality and nutrition of dishes.

5. Conduct cost accounting, give full play to the role of the Food Management Committee, investigate the canteen management and the dining situation of teachers and students from time to time, and handle problems in time when found. At the end of each month, the cost of the canteen will be announced to the faculty.

(B) improve the overall quality

1. Organize canteen staff to learn the Food Hygiene Training Textbook and other materials, and organize out-of-town training appropriately, and organize canteen staff learning meetings regularly to improve their hygiene awareness.

2. It is necessary to refine the division of labor, further clarify job responsibilities, link the completion of job tasks with assessment, and improve the post awareness and service awareness of canteen staff.

3. Improve teachers' service awareness, further standardize the management of students' lunch, educate students to cherish and save food, and let students eat well and have a full stomach.

(3) Innovative workflow

1, further standardize the workflow of canteen staff, and operate strictly according to the requirements, such as washing vegetables, cutting vegetables, cooking, dividing vegetables, dividing rice, etc.

2. Summarize the gains and losses on the basis of the teacher's trial of vegetables last semester. This semester, Aunt Shi, an employee, is fully responsible for weighing dishes.

3, careful management of procurement, fixed-point procurement, to ensure the quality of purchased goods.

Attach great importance to health and safety work.

1. Purchase food through normal channels, obtain the legal certificate of the contract booth, and do a good job in rapid inspection and sample retention of pesticide residues. Wash vegetables cleanly, cook properly, store vegetables raw and cooked separately, and put and use all kinds of utensils separately.

2, meticulously to do a good job of disinfection, tableware do "disinfection" a day, there is someone who's in charge of disinfection, and make disinfection records.

3. The fly prevention facilities have screens. The screen window should be closed, and the workshop should be closed when working.

4, canteen staff must hold a health certificate and health knowledge training certificate, all should wear work clothes during the work, maintain good personal hygiene, health does not meet the requirements shall not mount guard, environmental sanitation contract by blocks, ensure cleaning once a week.

5. The stoves in the canteen and other places all use electricity and diesel. Workers are required to operate in a standardized manner and always pay attention to the safety of electricity and fuel.

6, strengthen the management of canteen property, valuables stored in the warehouse, goods in and out of the warehouse must be registered.

Third, the canteen work arrangement

March:

1, division of labor, and clarification of relevant systems and responsibilities.

2, the school canteen work meeting, the establishment of the school food management committee.

3, canteen staff health knowledge learning, health disinfection inspection.

4. Implement the system of weighing and trying out dishes.

5. Increase canteen facilities and equipment.

April:

1, Hygienic inspection of canteen, with emphasis on spot check of tableware storage.

2, the assessment system is finalized and distributed to the canteen staff.

3. Personal hygiene of canteen staff (including wearing work clothes, etc.). ) check the environmental sanitation spot check.

4. Investigation on the dining situation of teachers and students.

5, canteen staff health knowledge learning and work review.

May:

1, Hygienic inspection of canteen, with emphasis on spot check of sanitation and disinfection.

2, canteen personnel operation skills training.

3. Self-examination and self-evaluation of lighting grade standard for graded management of canteen.

June:

1, canteen financial settlement, self-inspection.

2, canteen hygiene inspection, focus: canteen environmental hygiene spot check.

3, canteen management summary, canteen personnel assessment reward.

4. The canteen property is cleaned up and put into storage, and the canteen is maintained sporadically.

The second work plan for the management of school canteens is to conscientiously implement the Food Hygiene Law of People's Republic of China (PRC) and further strengthen the hygiene management of school canteens. According to the Food Hygiene Law and the school hygiene work, combined with the actual situation of our school canteens, the work plan for canteens 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 office of the leading group is located in the General Affairs Department, with Wang Xinhua as the director of the office. 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 school canteen management III. Guiding ideology:

In order to strengthen the management of the canteen in our school, reduce the burden on students' parents, eliminate the hidden danger of canteen safety, protect the physical and mental health of teachers and students, and stop the violation of discipline of encroaching on students' meal expenses, this scheme is specially formulated.

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 responsibility system of 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. Strengthen the professional training and political study of canteen staff, and improve their professional level and service quality.

3. Strengthen the procurement management of canteen items. Implement the unified procurement system for bulk goods at higher levels, sign contracts, invite public bidding for fixed-point procurement, select partial procurement for other small items, 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 and issue tickets in time.

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. Eliminate 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, fill in accounting vouchers, register various account books and prepare financial statements according to law, and the keeper should accept all kinds of materials, keep them properly, leave the library and register the detailed account of materials.