3 sample articles on restaurant hygiene management regulations

The management system of catering is the life of a restaurant, and today's society is the era of knowledge economy, and management is more and more valued by enterprises. The level of management directly affects the operating efficiency of the restaurant. Therefore, "management produces efficiency" is the last word, and the following three aspects should be considered when formulating the daily management system.

1. Human resources: including: employment system, salary system, incentive system, etc.;

2. Business and sales: including sales of Soweiye objects, first-class way of shouting, dish characteristics, service characteristics, and innovation requirements;

3. Financial costs: including the mining system, cost control methods, and asset management system;

According to the above three points, "everyone has a position, there is a basis for doing things, there is a goal for action, and there is efficiency for work".

Legal analysis: 1. Catering service licenses are subject to classified management according to the format and scale of catering service providers.

2. The food and drug supervision and administration department shall establish a catering service license information and file management system.

3. Implement the identification of catering license operation.

Legal basis: Measures for the Administration of Catering Service Licensing

Article 4 Catering service licenses shall be managed by category according to the format and scale of catering service providers. The review specifications for the classification license of catering services shall be formulated by the State Food and Drug Administration. The licensing authorities for the acceptance and examination and approval of the "Catering Service License" shall be prescribed by the food and drug supervision and administration departments of all provinces, autonomous regions and municipalities directly under the Central Government.

Article 6 The food and drug supervision and administration department shall establish a catering service license information and file management system, and regularly announce the list of catering service providers that have obtained or cancelled catering service licenses.

Article 9 The applicant shall meet the following basic conditions when applying for a catering service license to the food and drug administration:

1) Have food raw material processing and food processing, storage and other places that are suitable for the variety and quantity of food produced, keep the environment clean and tidy, and keep the prescribed distance from toxic and harmful places and other pollution sources;

2) Have business equipment or facilities suitable for the variety and quantity of food produced, and have corresponding equipment or facilities for disinfection, dressing, hand washing, lighting, lighting, ventilation, freezing and refrigeration, dust, fly, rodent, insect, washing, and treatment of wastewater, storage of garbage and waste;

3) Have food safety management personnel who have been trained in food safety and meet the relevant conditions, as well as the rules and regulations to ensure food safety that are suitable for the actual situation of the unit;

4) Have a reasonable layout and processing process to prevent cross-contamination between food to be processed and food for direct consumption, raw materials and finished products, and avoid food contact with toxic and unclean substances;

5) Other conditions stipulated by the State Food and Drug Administration or the food and drug supervision and administration departments of provinces, autonomous regions and municipalities directly under the Central Government.

The conditions for food safety management personnel in catering services and the relevant requirements for food safety training shall be formulated by the State Food and Drug Administration.