Ask for a corporate hygiene management system for the canteen

1.In order to maintain the health of employees and the environmental hygiene of the workplace, the Company has formulated this standard.

2.All health matters of the Company, unless otherwise specified, shall be carried out in accordance with this Code.

3.All employees of the Company shall comply with the general affairs and production units (Safety and Health Committee) in charge of the company's hygiene matters as a whole.

4.All new entrants must be aware of the importance and application of hygiene.

5.All workplaces must be kept clean and tidy and free of accumulation of garbage, dirt or debris that may cause odor or be unhygienic.

6.The walkways and stairs in each workplace should be cleaned at least once a day, and appropriate measures should be adopted to reduce the flying of dust.

7.Spitting is strictly prohibited in all workplaces.

8.Drinking water must be clean.

9.Toilets, toilets, changing rooms and other sanitary facilities must be kept particularly clean.

10.The gutters should be cleaned of filth frequently and kept clean and unobstructed.

11.Raw materials that may harbor parasitic bacteria should be properly disinfected before use.

12.The following provisions shall be observed for work that may produce gases, dust, and powders that may be harmful to hygiene:

13.Protective clothing or appliances shall be prepared according to the nature of any work that handles toxic or hot objects, or where dust, powders or toxic gases are dispersed, or where they are exposed to harmful light.

Employees who are engaged in the preceding paragraph must make good use of the protective clothing and equipment of the Company's equipment.

14.The lighting of each workplace shall be in accordance with the following provisions:

15.The windows and light-transmitting parts of the lighting fixtures in all workplaces should be kept clean and not covered.

16.Appropriate light should be provided on stairs, up and down lifts and mechanical hazards.

17.Appropriate temperature should be maintained in each workplace, and the temperature should be adjusted by heating, cooling or ventilation.

18.Adequate ventilation should be provided in each workplace.

19.All utensils and environment in the canteen and kitchen must be kept clean and hygienic.

20.The removal of garbage, dirt, waste, etc., must comply with the requirements of hygiene, be placed in the specified place or box, and shall not be dumped arbitrarily.

Make an outline and write your own outline.

1. Sanitation of the place.

2. Personal hygiene of cooks and other logistics personnel.

3. Tableware and kitchenware hygiene.

4. Food procurement requirements.

5. Food storage and leftover disposal requirements.

Canteen management regulations.

1: Strictly abide by the company's rules and regulations, commute to and from work on time, stick to the post, obey the arrangement, and ask for leave when going out.

2: Establish a sense of service and pay attention to professional ethics. Civilized service, kind attitude, active and enthusiastic, polite to others, love their own duties, serious and responsible, so that the cooked dishes are fragrant, delicious and delicious, the meals are quantitative, and treat people equally.

3: Take care of public property. All the equipment and meals in the canteen are registered and have accounts, and they are not greedy for cheap, and they are not allowed to move or use any objects placed in public places for other purposes. For damage to equipment and tableware for no reason, compensation should be made according to the price.

4: It is strictly forbidden to laugh and play at work, smoking is strictly prohibited in the canteen, and drinking alcohol is strictly prohibited at lunch.

5: All utensils must be disinfected after each meal.

6: The ultraviolet disinfection lamp in the cooked food room should be managed by someone and turned on before closing the door every day.

7: Cooking staff should do a good job of personal hygiene, wash their hands frequently, cut their nails, change and wash their work clothes frequently, and wear work clothes and hats when working. Cooks undergo a health check once a year, and those who do not have a health certificate are not allowed to work in the canteen.

8: Plan procurement, avoid excessive purchasing, strictly prohibit the purchase of rotten and spoiled food, and prevent food poisoning.

9: Arrange the queuing problem for employees, shorten the queuing time, and start the meal on time. Make a recipe once a day, breakfast, lunch and dinner should be varied, improve cooking skills, and improve staff food.

For those who cannot eat on time due to work needs and temporary meals, they can make reservations and notices in advance.

10: Do a good job of safety work, use cooking equipment or utensils to strictly abide by the operating procedures, to prevent accidents, it is strictly forbidden to bring irrelevant personnel into the kitchen and storage room, flammable, explosive materials should be placed in strict accordance with the regulations, to prevent accidents, canteen staff before getting off work, to close the doors and windows, check all kinds of power switches, equipment, etc. Administrators should always supervise and check.

Do a good job of anti-theft.

Canteen management regulations.

General provisions: In order to maintain the normal order of the company's canteen and provide all employees with a good dining environment, this system is specially formulated.

Kitchen management.

Kitchen Worker Code, Hygiene Regulations Strictly abide by the company's regulations, pay attention to personal hygiene, cut nails frequently, cut hair frequently, and do not spit. When working, you must check whether the food has deteriorated or tasted, and deal with the problem in time. Wear work clothes at work, and smoking is strictly prohibited at work.

Operate in strict accordance with food hygiene requirements to prevent food poisoning. After washing, the tableware should be neatly organized and arranged regularly. 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.

The entire cooking process must be carefully cleaned and served on time, in the right quality and in the right quantity. Clean every day, three times a month, to ensure that the kitchen is hygienic and hygienic.

Management system. All the items that need to be purchased in the kitchen must be submitted to the administrative director, and then purchased by the designated personnel of the administrative department, and the documents repurchased are according to the procedure: signed by the administrative director - reviewed by the general manager - written off by the financial cashier The food purchased by the kitchen shall be randomly inspected by the administrative department every week from time to time, and the content of the random inspection is:

Food quality, weight. For unqualified food, refuse to accept and deal with it according to regulations. No one is allowed to take away all items from the kitchen for any reason.

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

Employee Meal Convention.

Meals are all held in the restaurant, and no other place in the factory is allowed to cook and eat. Meals are strictly in accordance with the restaurant's dining hours, and its restaurant opening hours are as follows: Breakfast:

07:00-7:40 Lunch:

12:00-12:30 Dinner 17:00

30-18:00 The specific meal time shall be subject to the time specified in the off-duty schedule of each department. Employees must queue up to get food and be managed by kitchen staff and security guards.

It is not allowed to cut in line, do not prepare, and one person plays multiple copies. When eating, you should have a good posture and do not wave chopsticks, spoons, and forks to obstruct the adjacent table. No loud noises are allowed during meals, and bowls, chopsticks, and spoons are not allowed to make a sound of impact.

The fruit core is made of bones, and the leftovers of the meal should not be discarded. After eating, each should tidy up the table and turn the designated bucket upside down. Strive to be thrifty, eat as much as you want, and put an end to leftovers.

Smoking is not permitted in the restaurant. All third-party manufacturers who come to the factory to negotiate business personnel can eat in the cadre restaurant, but they must be at 10:00 a.m. and 15:00 p.m

00 Notify the kitchen before that, and the cadres of the negotiation department will bring it into the restaurant for dinner. If all departments work overtime until 23:00 or start the night shift, they must work at 16:00 in the afternoon

Notify the kitchen before 30, so that the kitchen can prepare the work, and the meal will be reported on time, and the inconvenience caused by the meal will be managed by each department to solve the work by itself. On the 1st and 15th of each month, a snack system will be implemented, and diners must hold a ticket for additional meals.

1. Purpose: In order to standardize the company's dining and jointly create a healthy, harmonious and orderly dining environment.

2. Scope: This regulation applies to all personnel who eat in the company's canteen.

3. Content: 1. Dining staff should dine quietly and civilly within the specified time.

2. Based on conservation, eat in moderation and avoid waste.

3. Diners are not allowed to litter the residue anywhere, but can be directly placed on the dining table or placed in the plate to take away, thrown to the designated place, and can not put the residue into the inlet pool to avoid blocking the sewer channel.

4. Dining staff are not allowed to take the canteen tableware out of the restaurant, if it is really necessary, they need to go through the borrowing procedures from the canteen, and if there is damage to the canteen tableware facilities, they must be compensated according to the price.

5. Dining method:

The company's internal employees shall not borrow or change to borrow or otherwise exchange food other than three meals per day to the canteen with the employee dining card, one card per person. If it is found or reported that the canteen personnel have traded with the employee with a meal card in exchange for goods, it will be found once, and the canteen will be fined 200 yuan, and the whistleblower will be rewarded with 100 yuan.

Meals in small restaurants shall be carried out according to the prescribed standards, and shall be signed and confirmed by the designated personnel, and the signatures of other unauthorized personnel shall be invalid, and the expenses incurred shall be borne by the canteen and the signatory.

Meals for outsiders.

Personnel outside the company but belonging to the company's system or outsiders who have business relations with the company shall fill in the "Dining Application Form" by the corresponding department, submit it to the administrative supervisor and his authorized personnel for approval and signature, and eat according to the internal employee standards, and unauthorized personnel shall not directly contact the canteen in any other way.

As a general rule, we will not be able to provide meals in the cafeteria for outsiders who are not part of the company's system or have no business relationship with the company (including those who have a personal relationship with the company's employees).

If there are special circumstances, the human resources department needs to coordinate the meal.

Article 1 This strengthens the management of canteens and formulates this system.

Article 2 This system applies to canteen cooks, cleaners and diners, Article 3 The canteen implements the head chef responsibility system for catering processing.

Article 4 The sanitation and cleaning of the canteen shall be carried out by the cleaning team leader responsibility system.

Article 5 Dining in the canteen must comply with the rules of the canteen. The dining rules are set by the person in charge of the cafeteria.

Article 6 This system shall be implemented from the date of promulgation.