The company s collective canteen management system and staff canteen management system

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.

This one goes to ** search, a lot.

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.

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.

The company's canteen management system and rules:

Article 1 In order to improve the management of the canteen and create a warm, hygienic and tidy dining environment for the employees, the management system and rules are formulated.

Article 2 These provisions apply to canteen staff and employees who eat in xx.

Article 3 The office and the trade union are responsible for the management of the staff canteen and accept the complaints of the canteen staff and the dining staff.

Article 4 The management of the canteen implements the "supervisor responsibility system", that is, the canteen supervisor is fully responsible for the quality of the canteen's meals, hygiene, dining environment, staffing, etc., and bears corresponding responsibility for the problems that occur.

Article 5 The staff of the canteen is responsible for providing three meals a day for all employees.

Article 6 The procurement of canteens should be carefully calculated, diligent, thrifty, appropriate, and reasonably arrange the amount of meals per day, so as not to cause dishes to deteriorate, waste or insufficient portions.

Article 7 The canteen has three meals a day, and the types of samples should be varied, and the vegetables, fish, melons and fruits must be fresh and clean every day, without pollution, deterioration, or mold, and it is strictly forbidden to use food that spoils overnight.

Article 8 When cooking dishes, meat, fish and bean dishes should be cooked thoroughly, and the next meal should be returned to the pot to be burned thoroughly. The food is not greasy, and the amount of MSG and so on should be reduced as much as possible.

Article 9 The equipment, facilities and utensils in the kitchen operation room should be "fixed management", so that they are placed neatly and orderly, without greasy, dust, and cobwebs, and the ground should be free of sewage and sundries.

Article 10 Restaurants should be clean, hygienic and ventilated, take a variety of effective measures, and carry out the work of eliminating mosquitoes and flies from time to time, and should adopt various protective measures such as anti-fly curtains, window screens, electronic fly killers, fly paper, fly swatters, regular spraying of pesticides, and the implementation of garbage bags, so as to reduce the pollution of flies and mosquitoes in the restaurant to a minimum, so that there are no flies, no cockroaches, and no flying insect bites.

Article 11 The surface of the tables and chairs is free of oil stains, neatly placed, and cleaned frequently; The floor is cleaned once a day, once a week, and once a month, and kept clean, with clean glass doors and windows, and a clean floor with no cigarette butts.

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.