2022年2016食堂工作总结 .pdf
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1、2016 食堂工作总结时间过得真快,茫忙忙碌碌又快满一个学期了。我作为一名食堂管理员,深感到责任的重大,工作压力之沉重。因为我所从事的工作质量,很有可能会影响到全体师生的身心健康。所以,为了扬长避短,今后能把工作干得更好,现将工作情况总结如下:第一、作为食堂自然是离不开饮食,食堂是每个人生活中不可缺少的一部分,假如我们离开了吃的东西是不可能生存下去,所以作为单位的食堂这也是很重要的。作为食堂管理员更应多为的饮食着想,为保证每位学生的身心健康而考虑。第二、作为一个集体食堂,食品卫生安全是关系到每一位学生身体健康的大事。首先,我们要求每位食堂工作人员上岗前,都要进行上岗前的体检,对体检不合格者不能
2、上岗。食堂是学生用餐的地方,也是对疾病最为敏感的地方,为了使全体师生都能心情舒畅的放心用餐,我有责任有义务搞好食堂的卫生工作。不定期对工作人员进行思想教育、贯彻落实食品卫生法的要求等。通过学习,提高工作人员在工作中的服务质量和意识。切实做好食堂的食品卫生、餐具的“一刮、二洗、三冲、四消毒”工作,工作台做到随用随清,每天下班前都搞好卫生,每周对厨房一次大清扫。如发现工作中有不到位之处立即指出,勒令改正及时到位。全体工作人员能够认真做好本职工作,明确职责、各司其职、服从分配、随叫随到,保证了职工的工作正常运转。第 三、每天,我一有空闲,就下厨房巡视,与食堂人员取得沟通联系,对食堂工作方面的所需或不
3、足,作详细了解,如有不周,及时作好调控。如卫生情况:由于用餐人数多,食堂人员身心疲惫,但是也能够及时、彻底地将卫生打扫干净,物品的摆放也不够整齐。为了调整好工作人员的心态改变当前状况,我经常亲临厨房,指挥他们或配合他们一起工作。使天花板、墙壁、灶台、蒸箱等焕然一新,地面、库房等一尘不染。厨房有了明显改观,良好的工作环境使全体工作人员更加心情舒畅,干劲更足。文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4
4、M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M
5、8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R
6、5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3
7、U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S
8、9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J
9、2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3
10、D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4第三、把住食品进货也非常重要。经常外出采购各种食品,如:肉、菜、蛋、禽、主、副食等,,严把没有“检疫证”、“食品卫生许可证”的食品一律不采购,存放时间长的、变质变味的统统拒之门外,严防食物重毒事件的发生,切实保证师生的身体健康。食品卫生方面做到不能长期存放的蔬菜食品每日采购、可长期存放的食品定期。第四、在菜品的采购和管理上:1、严格控制对等食品的采购关,尽量不采购容易霉变和产生毒素的菜品,如:四季豆、蘑菇等;2、科学、合理地贮存食品,在食品贮存场所禁止存放有毒、有害物品及个人生活物品。第五、加强卫生管
11、理,增强忧患意识。文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码
12、:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1
13、HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5
14、ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档
15、编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O
16、1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E
17、5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4食堂卫生是隐患的源泉、发源地。在卫生管理上我们坚持每周工作例会,做到警钟长鸣,增强职工的忧患意识,尽可能地把隐患扼制在萌芽状态;我们要求每一位职工必须做到:(1)注意个人卫生,勤理发、勤剪指甲、勤换衣服、勤洗澡,不留长发、小胡子,开饭先洗手。(2
18、)食堂内外实行定人、定点、定时间、定要求。必须做到每日清扫,对每日产生的垃圾杂物,日产日清随时打扫。周末进行大扫除。(3)各种餐具、笼布、机械等要洗刷干净,做到木见本色,铁见光,用后摆列整齐,生熟用具严格分开,不得混用。文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U
19、8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4
20、M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M
21、8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R
22、5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3
23、U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S
24、9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4(3)开饭时不准吸烟,不准面向食品说话、咳嗽
25、等。食堂全体工作人员能够认真做好本职工作,明确职责、各司其职、服从分配、随叫随到,保证了食堂工作正常运转。第六、是设备管理规范、保证安全。食堂是消防安全的重点部位。今后的工作打算:一是要进一步认识做好食堂服务工作的重要性和必要性。在思想认识上要再深化、再提高。二是要不断强化管理,食堂服务工作上档次。三是积极负责,认真搞好食物安全和卫生工作。文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:CC3S9M8X6O1 HC10J2R5U8E5 ZV1C3D3U4M4文档编码:C
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