Can anyone write a middle school student canteen staff management rules and regulations urgently

1) Strictly abide by all the rules and regulations of the canteen. Commute to and from work on time, stick to the job, obey the organizational arrangement, ask for (cancel) leave in case of trouble, and do not leave the job without consent.

2) Establish the idea of serving employees wholeheartedly and pay attention to professional ethics. Civilized service, kind attitude, initiative and enthusiasm, politeness, love of their job, serious and responsible. The cooked food is fragrant, delicious and delicious, the food is quantitative, the food is sufficient, and the people are treated equally.

3) Abide by financial and economic discipline. Employees will be charged (paid) meal tickets for meals, and cash is prohibited. Cooks pay monthly meals according to regulations, and strict registration procedures are followed. Any person who eats in the canteen shall be charged according to the prescribed standard. It is not allowed to go out without authorization** items that have been put into storage.

4) Adhere to the physical acceptance system and do a good job in cost accounting. Do the daily clearing and monthly settlement, and the accounts are consistent. Inventory is conducted once a month, and accounts are regularly published at the beginning of each month, and employees are under supervision.

5) Take care of public property. All the equipment and meals in the canteen are registered and accounted, and they are not greedy for cheap, and they are not allowed to move or use any objects (public or personal) placed in public places. Those who damage all kinds of equipment and tableware without reason should be compensated according to the price.

6) Do a good job of personal hygiene of cooking staff. Wash your hands frequently, cut your nails, change and wash your work clothes frequently, and wear work clothes and hats when working. Cooks undergo a health examination once a year, and those who do not have a health certificate are not allowed to work in the canteen.

7) Plan procurement, strictly prohibit the purchase of rotten and spoiled food, to prevent food poisoning.

8) Arrange the problem of queuing for employees, shorten the queuing time, and start the meal on time. Formulate a recipe once a day, breakfast, lunch and dinner varieties to 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.

9) Do a good job of safety work. When using cooking utensils or utensils, strictly abide by the operating procedures to prevent accidents; It is strictly forbidden to bring unrelated personnel into the kitchen and storage room; Flammable and explosive materials should be placed in strict accordance with the regulations to prevent accidents; Before leaving work, canteen staff should close doors and windows and check all kinds of power switches and equipment. Administrators should often supervise, inspect, and do a good job of anti-theft.

10) Strengthen management, unity and cooperation, strictly implement all kinds of rules and regulations, and successfully complete various tasks.

Canteen management system.

1. The canteen is the internal staff canteen;

2. Those who need to eat in the canteen should contact the canteen in advance to increase the quality of the meals;

3. Those who eat in the canteen are not allowed to enter the canteen without authorization, and contact the canteen office to solve the problem, so as not to affect the work of the cooking staff to ensure that the diners eat and drink.

4. Those who eat in the canteen must strictly abide by the rules and regulations of the canteen at the opening time and the canteen, and those who need to eat in advance or after the mistake must greet the canteen.

5. Spitting, pouring water and littering are not allowed in the restaurant, and it is not allowed to make noise and make loud noises. The public facilities of the restaurant shall be taken care of and shall not be taken out without permission, and if there is any damage, compensation shall be made according to the price.

Canteen safety system.

1. Non-canteen personnel are not allowed to enter the kitchen or warehouse with their consent.

2. All doors and windows of the canteen shall be fully inspected by the staff on duty every day, and the doors and windows shall be closed when they get off work.

3. Toxic substances and drugs are not allowed to be stored in the canteen warehouse and kitchen, and private food is not allowed to be put in the warehouse and kitchen.

4. Fire, electricity and machinery in the kitchen must be strictly managed, and sundries and flammable and explosive materials are not allowed near the stove.

Fifth, it is necessary to be vigilant, in case of accidents or suspicious phenomena should be reported in time and the scene should be protected.

Canteen hygiene system.

1. The sanitation of the canteen implements the division of labor and contract system. The area, equipment, and utensils assigned to each person should always be kept clean and tidy.

Second, vegetables should be picked well, raw and cooked separately. Do not sell rotten food and cold food, and all leftovers must be processed at high temperature before selling to prevent food poisoning.

3. The floor of the dining room and kitchen should be cleaned every day, and once a week on Saturdays. The tabletop, table legs, and stool legs should always be kept clean, so that the wood can see the true color, the iron can see the luster, and all the utensils should be clean and non-greasy.

Fourth, the cook must always maintain personal hygiene, do frequent laundry, haircuts, frequent bathing, frequent nail clipping, no smoking, gossip and noisy during operation.

5. Cooks must wear work clothes and clean clothes before they can operate.

6. The public health of the canteen should always be kept clean and tidy, and no spitting or dumping dirt everywhere at will.

7. Full-time sanitation and cleaning personnel of the canteen are responsible for the daily sanitation work of the canteen.

9. Except for self-prepared tableware, the public tableware should be disinfected for one meal.

10. Canteens and warehouses should be free of rats and insects. The restaurant stove room is free of flies.

Canteen duty system.

1. Responsible for the safety work of the canteen and the temporary business work of the day.

2. Stick to your job, do not leave without authorization, and strictly prevent safety accidents.

3. Responsible for the internal staff of the canteen to cook and the late personnel to eat.

Fourth, when on duty, in case of temporary affairs, you should be responsible for handling it conscientiously and responsibly, and report to the manager afterwards.

5. The staff on duty has the right to inspect the items carried from inside the canteen.

In order to strengthen the management of the staff restaurant, improve the management level and service quality of the restaurant, and refine and quantify the work of the restaurant, the management system of the staff restaurant is formulated as follows in combination with the actual situation of Fuyuan Starch Company

1. Restaurant management.

1. The staff canteen implements individual contracting, which is under the management of the company's office, and the office is responsible for supervision and assessment.

2. The company provides existing canteen facilities and utensils to ensure that water and electricity are in place. And collect electricity bills on time according to regulations. The contractor shall not change the restaurant facilities without the permission of the company.

3. The company office has the right to supervise, inspect and manage the quality, cost, hygiene, and purchase channels of the restaurant, and order the restaurant to rectify the problems found in a timely manner.

4. The reception and dining shall be signed and reviewed by the general manager before it can be entered into the financial account.

Second, the staff canteen post setting.

The staff of the staff cafeteria shall be decided by the contractor to ensure that the majority of cadres and workers have normal meals.

3. Regulations on the management of restaurants.

1. Ensure that meals are hygienic. First of all, it is necessary to ensure the supply of food, and the office will inspect and supervise the source of incoming goods in the restaurant, and the important items will be tendered and supplied to ensure the hygiene and reliability of the food. Food such as fish, meat, eggs, etc. and vegetables should be clean and fresh, raw and cooked meat must be stored separately, and there should be no flies and insects in the meals.

2. After the staff eats, the service personnel should disinfect and clean the dishes and chopsticks in time, and there shall be no oil stains when they are used again.

3. The staff canteen should strictly implement the company's rules and regulations and canteen management methods to ensure that the meal is opened on time, so that the rice is cooked and the water is boiled, and the business is carried out within the scope allowed by the company.

3. Eat a variety of meals every day, and insist on having a meal recipe for each meal. For breakfast, there should be porridge, polenta, and all kinds of side dishes. intervals, equipped with bean juice, old tofu and a variety of snacks, such as fritters, flower rolls, cakes, etc.; For lunch and dinner, there should be no less than three kinds of staple food, and the dishes should have high, medium and low-grade varieties, soups, and high-grade stir-fried dishes.

4. Adhere to the purpose of serving employees, formulate reasonable meals, and make clear meals for the company's visitors, and make a written report to the company every month on the operation and management of the canteen.

1. Canteen staff should strictly abide by all rules and regulations of the company. Commute to and from work on time, stick to the job, obey the arrangement of the superior, ask for leave if you have something, and do not leave the job without consent, and ensure that the meal is on time according to the work and rest time stipulated by the company.

2. Establish the idea of serving employees wholeheartedly and pay attention to professional ethics. Maintain the order of dining and pay attention to civilized dining; Treat dining staff with a kind attitude, take the initiative and be enthusiastic, treat others politely, treat them equally, and provide high-quality dining services.

3. Establish a sense of community, enhance team cohesion, help each other and love, and consciously improve their own quality.

4. Love Qi Peishu's own work, and treat his work seriously and responsibly. Strive to improve cooking techniques, adjust the variety of meals, formulate recipes once a week, pay attention to nutritional taste, adhere to health standards, make the rice hot, the first dish fragrant, and ensure that employees are well fed.

5. Canteen staff should accept the supervision of the majority of employees and be willing to listen to and accept the opinions of others.

6. For those who come to dine in the middle of the day, they should be warmly received and provided with the office reception notice; For sick employees, sick meals will be provided in a timely manner according to the notice.

In order to establish a high-quality, high-level team and serve every student, the following management rules and regulations are formulated, and all employees are expected to learn and abide by them.

1. Strictly abide by all the rules and regulations of the school, establish the idea of serving students wholeheartedly, pay attention to the professional ethics of Quezhouji, civilized service, kind attitude, initiative and enthusiasm, treat others politely, love their own duties, and be conscientious and responsible.

1. A special person is responsible for retaining samples and establishing food sample retention records.

2. Retain all dishes for the meal**, each sample shall not be less than 100 grams, and there shall be a label indicating the name of the dish, the time of sample retention, and the specified location shall be placed and stored for 48 hours.

3. Equipped with special sample refrigeration cabinets. The temperature is set to 0-10.

Fourth, the food sample container should be used in a container with a lid, and it should be cleaned and disinfected before each sample retention.

5. Place the samples at a certain distance from each other, and do not stack them, so as to avoid infection between the sampled foods.

6. Conduct violations shall be investigated and dealt with in accordance with relevant provisions.

Hygiene training. 1. The time of health knowledge training for employees is carried out at the same time as the time of health examination, and the training is retrained once a year, and only those who pass the training can take up their posts.

2. In addition to the organized training of the health department, the canteen staff shall be trained in health knowledge from time to time according to the actual situation of the unit and the characteristics of the season.

Third, health knowledge training must be grasped as a long-term basic work, so that regular training and key training are combined, so as to continuously improve the health awareness of employees.