School canteen management system

School canteen management systemIt refers to the content produced for the school canteen. This system is applicable to the canteen and stipulates the management, production, hygiene and other related systems of the canteen. The free version of the school canteen management system is provided by Huajun Software Park for free download. The source file is in docx format, which is convenient for users to edit by themselves. For more free downloads of the school canteen management system, please pay attention to Huajun Software Park.

Contents of school canteen management system

Equipment management

In order to improve the working conditions and work efficiency in the kitchen. Modern kitchens are equipped with a considerable number of electrical appliances. Kitchen equipment is the material basis for food production in the kitchen and the material conditions for making dishes. Therefore, the kitchen should establish and improve the operating procedures of the equipment, use all equipment according to professional division of labor, and strengthen the maintenance and upkeep of the equipment to ensure its normal operation.

Health management

Kitchen hygiene is the first rule that needs to be followed in kitchen production. Kitchen hygiene is to ensure that food is in a safe state during the entire process of selection, production and sales. In order to ensure the safety of products produced in the kitchen, the purchased food raw materials must be uncontaminated and free of pathogenic bacteria, and the food raw materials must be stored under hygienic licensing conditions; the kitchen must meet sanitary conditions during the food production process; the kitchen environment and equipment must be clean, and kitchen production personnel must be healthy. Contamination must be prevented at all times during sales, and food must be provided to customers safely and reliably. Therefore, all relevant personnel and managers who come into contact with food must follow hygiene guidelines from beginning to end during food production and assume their respective responsibilities.

Hygiene training

​ ​ 1. The health knowledge training for employees shall be conducted at the same time as the health examination, and the training shall be repeated once a year. Only those who pass the training can take up their posts.

2. In addition to organized training by the health department, hygiene knowledge training is conducted for canteen staff from time to time based on the actual situation and seasonal characteristics of the unit.

3. Health knowledge training must be carried out as a long-term basic work, and regular training should be combined with key training to continuously improve the health awareness of employees.

Things to note about the school canteen management system

(1) Purpose of safety management

The purpose of kitchen safety management is to eliminate unsafe factors, eliminate hidden dangers of accidents, and protect the personal safety of employees and the loss of corporate and kitchen property. Unsafe factors in the kitchen mainly come from both subjective and objective aspects: subjectively, it is the ideological paralysis of employees, violation of safe operating procedures and chaotic management; objectively, it is the poor working environment of the kitchen itself, complicated equipment and utensils, which lead to the occurrence of kitchen accidents. In view of the above situation, when strengthening safety management, we should mainly focus on the following aspects:

(1) Strengthen safety knowledge training for employees, overcome subjective paralysis, and strengthen safety awareness. Untrained employees are not allowed to work.

(2) Establish and improve various safety systems to institutionalize and program various safety measures. In particular, a fire safety system must be established so that there are rules to follow and responsibilities are assigned to everyone.

(3) Maintain environmental sanitation in the work area to ensure that the equipment is in optimal operating condition. Use scientific management methods such as positioning management for various kitchen equipment to ensure the standardization and scientificization of work procedures.

(2) Main tasks of kitchen safety management

The task of kitchen safety management is to implement safety supervision and inspection mechanisms. Through careful supervision and inspection, employees can develop safe operating habits and ensure the correct operation of kitchen equipment and facilities to avoid accidents. The focus of safety inspections can be on kitchen safety operating procedures and kitchen equipment.

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