There are three kinds of catering management systems urgently needed, and I hope to answer them! Hur

You can go up and search for it, in Yang Xijing's library.

Legal Analysis:1Strictly abide by the company's regulations, pay attention to personal hygiene, cut nails frequently, cut hair, and do not spit.

2.When working, you must check whether the food has deteriorated or tasted, and deal with the problem in time.

3.Wear work clothes at work, and smoking is strictly prohibited at work.

4.Operate in strict accordance with food hygiene requirements to prevent food poisoning.

5.After washing, the tableware should be neatly organized and arranged regularly.

6.In the work, we will carefully calculate in strict accordance with the food standards, so as to maximize the color, flavor, pattern and variety diversification.

7.The entire cooking process must be carefully cleaned and served on time, in the right quality and in the right quantity.

8.Clean every day, three times a month, to ensure that the kitchen is hygienic and hygienic.

9.All the items to be purchased must be submitted to the administrative director, and then the administrative department designated personnel to procure, the purchase of documents according to the procedure: the administrative director signed - the general manager audited - the financial cashier write-off.

10.The food purchased by the kitchen shall be randomly inspected by the administrative department every week from time to time, and the contents of the random inspection shall be the quality and weight of the food. For unqualified food, refuse to accept and deal with it according to regulations.

11.No one is allowed to take away all items from the kitchen for any reason.

12.Cutlery must be kept in a safe place, and no one can remove it for personal use without permission.

13.Tableware must be checked once a day, in addition to normal wear and tear, when there is a shortage of inventory, it is necessary to find out the cause and hold accountable in time.

14.Strictly control the quality of procurement, prevent and eliminate diseases from the mouth, and shall not purchase other foods that are mildew, corrupt, moth-eaten, toxic, beyond the shelf life or prohibited by the health law. Prevent food poisoning.

15.The purchase of a large number of staple foods or non-staple foods requires the supplier to provide a health license for inspection, and shall not purchase three no products.

16.Strictly implement the food hygiene system, and implement all kinds of food stored"Isolation"to avoid cross-flavour, off-flavor, or spoilage.

17.The canteen warehouse is neatly clean, classified and stored, and rodent-proof and moisture-proof.

18.Food should not be stored in the refrigerator or freezer for more than 48 hours, and the sale of overnight meals is strictly prohibited.

19.Strive to be thrifty, eat as much as you want, and put an end to leftovers.

20.Smoking is not permitted in the restaurant.

Legal basis: Article 4 of the Food Safety Law of the People's Republic of China Food producers and traders are responsible for the safety of the food they produce and operate. Food producers and traders shall engage in production and business activities in accordance with laws, regulations and food safety standards, ensure food safety, be honest and self-disciplined, be responsible to the society and the public, accept social supervision, and assume social responsibility.

Legal analysis: The main person in charge of the catering business unit is fully responsible for the safety production work of the unit and performs the following duties:

1) Establish, improve and supervise the implementation of the responsibility system for production safety;

2) Organize the formulation and supervise the implementation of safety production rules and regulations and operating procedures;

3) Ensure the effective implementation of investment in production safety;

4) Regularly study safety production issues;

5) Supervise and inspect work safety, and eliminate hidden dangers of production safety accidents in a timely manner;

6) Organize the formulation and implementation of emergency rescue plans for production safety accidents; (7) Report production safety accidents in a timely and truthful manner.

Legal basis: Work Safety Law of the People's Republic of China

Article 17 Production and business operation entities shall meet the safety production conditions stipulated in this Law and relevant laws, administrative regulations and national standards or industry standards; Those who do not have the conditions for safe production shall not engage in production and business activities.

Article 18 The main person in charge of the production and business operation entity shall have the following responsibilities for the safety production work of the unit:

1) Establish and improve the responsibility system for production safety in the unit;

2) Organize the formulation of the unit's safety production rules and regulations and operating procedures;

3) Organize the formulation and implementation of the unit's safety production education and training plan;

4) Ensure the effective implementation of the unit's investment in production safety;

5) Supervise and inspect the safety production work of the unit, and eliminate the hidden dangers of production safety accidents in a timely manner;

6) Organize the formulation and implementation of the emergency rescue plan for production safety accidents of the unit;

(7) Report production safety accidents in a timely and truthful manner.

I went to Xinhua Bookstore to find it, there are many books in this area, and I can write 、、、 based on my actual situation

I have a comprehensive set of hygiene management systems for the catering industry. doc, if you need to send it to you!