1, the restaurant should be kept clean, free of flies and dust, and don't wipe the floor after the tableware is set or when customers eat.

2. Unused tableware after the meal time is set should be recycled, disinfected and cleaned to ensure that the tableware is not damaged.

3. Condiments for customers should meet the corresponding food hygiene requirements.

4. When the provided food is discovered or told by the customer that it is really photosensitive or suspiciously deteriorated, the restaurant waiter should immediately change the food and inform the food preparation staff to immediately check the similar food to ensure safety and hygiene.

5. Regularly clean and check the food sold in the bar to prevent the expired or deteriorated food from being sold.

Hygienic management system of canteen warehouse

1, food raw materials must be strictly checked and accepted before storage. Bulk food found with unqualified health reports and supply bills shall not be put into storage.

2. Adhere to the principle of warehousing registration and FIFO warehousing.

3, all kinds of food raw materials must be classified (library), stored on shelves, off the ground partition, stamped, clearly marked. Food additives must be put in the counter.

4, regular inspection of food quality, timely treatment of food raw materials that have deteriorated or exceeded the quality assurance, and food raw materials that have not been treated in time should be marked as "to be treated".

5. Keep the warehouse clean, dry and ventilated. Refrigerators (cabinets, warehouses) should be cleaned and defrosted regularly, so that there is no blood, water and ice slag.

It is forbidden to store toxic, harmful, non-food items and personal daily necessities in the warehouse.

Hygienic management system for canteen employees

1. Employees must pass health examination and obtain health certificate and food hygiene knowledge training certificate.

2, employees should develop good health habits, do a good job in post (responsibility) area health, keep clean at any time. Personal hygiene adheres to the principle of "four diligence, three noes, three musts and four musts".

"Four Diligences": Wash your hands and cut your nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; Change your work clothes frequently.

"Three noes": non-food processing and manufacturing items and personal daily necessities are not allowed to be brought into the workplace; Do not wear rings, necklaces, bracelets (bracelets), earrings and other accessories and paint nail polish when working; Smoking, wearing work clothes, entering the toilet and leaving the production, processing and business premises are not allowed in the business premises.

"Three Essentials": wear a neat work coat and hat when going to work, and your hair must be completely worn under the hat; Wear a mask when processing cooked food such as cold dishes and operating in the pantry; You need special tools to eat directly.

"Four Persistences": adhere to the sanitary operation rules, adhere to the disinfection of public goods, adhere to wet cleaning, adhere to gargle and brush your teeth to prevent bad breath.

Don't eat, spit or pick your ears or nose during working hours.

Management system of physical examination and training for employees in canteen

1. Anyone engaged in the production and operation of food and drinking water, the production of chemical products, and direct service to customers in public places must undergo health examination and obtain a health certificate before taking up their posts, and obtain a training certificate after passing the health knowledge training.

2. Employees should carry health training certificates with them at work or hand them over to the department for unified custody for inspection.

3. Employees suffering from intestinal infectious diseases such as dysentery, typhoid fever and viral hepatitis (including pathogen carriers), active tuberculosis, catarrhal or exudative skin diseases and other diseases that hinder direct contact with customers should leave their posts immediately.

4. The training of production and business operation personnel shall include the persons in charge of production and business operation units, health management personnel and general employees, and the primary training time shall be no less than 20, 50 and 15 hours respectively.

5. According to Article 9 of the Measures for the Administration of Food Hygiene Knowledge Training for Food Production and Business Operators, food production and business operation entities must have the person-in-charge or health management personnel who have been trained in accordance with the regulations and obtained the training certificate before they can apply for opening. Health administrative departments at all levels shall not issue health licenses to food producers who do not meet the above conditions.

Raw material procurement and certification system

1. The raw and auxiliary materials of food must be purchased from the production and business operation entity with valid hygiene license, and the qualified hygiene experience report and supply bill of this batch of products must be obtained from the supplier.

2, adhere to the bulk food raw materials, accessories (rice, flour, oil, meat, spices, etc. ) and food additives, vegetables, fruits, etc. There should be a relatively fixed purchasing place.

3. The labels of packaged foods must be clear and conform to relevant regulations. It is strictly forbidden to purchase "three noes" (no market name, no venue, no production date and no shelf life) food.

It is strictly forbidden to purchase foods that are spoiled, rancid, moldy, moth-eaten, mixed with foreign bodies or other sensory properties, contain or pollute toxic and harmful substances, which may endanger human health, meat and its products that have not passed the veterinary hygiene inspection, shaped packaged foods that have exceeded the shelf life and do not meet the food labeling requirements, and other foods that do not meet the food hygiene standards and hygiene requirements.

Entry-exit accounting system for food and raw materials

1. Register the product name, supplier, purchase and sale quantity, product batch, shelf life and relevant vouchers in the food purchase and sale ledger in detail, and keep them for more than one year for future reference.

2, the specialist is responsible for the management, accounting records.

3, timely processing expired or close to the shelf life of food.

4, food production and processing enterprises to do a good job of food raw materials, food additives purchase and finished product supply account; Food wholesale and retail enterprises do a good job in the purchase and acceptance of all kinds of food; The catering industry pays special attention to the acceptance of food that is prone to pollution, such as grain and oil, meat, eggs, aquatic products, vegetables and condiments.

Food retail and catering service units should be fixed suppliers, and regularly visit food production and processing enterprises or suppliers to understand their sanitary conditions.

Food purchase warehousing acceptance system

1, determine the person in charge of the food procurement warehousing acceptance system, and strictly control the procurement acceptance.

2. Register the product name, supply and marketing unit, purchase and sale quantity, product batch, shelf life and relevant vouchers in detail in the food purchase and sale ledger.

3, warehousing food must have a hygiene license and inspection certificate or test sheet, livestock and poultry products should have a quarantine certificate or check whether the carcass is stamped with a valid inspection seal, and the inspection certificate should indicate the production name, manufacturer, product batch number, inspection items and results, inspection date, etc.

4. Foods that need to be refrigerated must be labeled, and raw food, semi-finished products and cooked food should be stored in separate cabinets.

5. It is forbidden to store toxic and harmful substances and personal daily necessities in food storage places.

Hygienic management system of food distribution

1. The packaging and transportation of distributed food shall meet the relevant hygiene requirements, use special means of transportation, and have strict protective facilities to prevent pollution.

2, the distribution of food should indicate the production time and shelf life, prohibit the sale and distribution of food beyond the shelf life or corruption.

Transport tools should be stored in a fixed position and cleaned and disinfected on time.

Food poisoning emergency treatment system

1, the food production and business operation entity shall establish a customer complaint registration, and the formulation personnel shall be responsible for accepting complaints and making detailed records.

2, found food poisoning or suspected food poisoning should immediately stop production and business activities, and report to the Zhuzhou Municipal Health Bureau or health law enforcement supervisor.

3. Actively assist health institutions to treat patients.

4. Properly protect the site, including the remaining meals, food and food raw materials, tools, equipment, site and staff, and shall stick to their posts and accept the investigation, and shall not conceal, falsely report, delay or obstruct.

5. Actively assist the staff of health supervision institutions and disease prevention and control institutions to investigate the accident, truthfully provide information, data and help collect samples.

6. If it is necessary to make an emergency announcement or recall the sale of suspected poisoned food or sick food, it shall actively cooperate with the health administrative department to implement various measures as required.

The telephone numbers for accepting food poisoning accidents are 0733-8484 104, 883 1360 and 8633940.

Sanitary management system for rough machining of canteen

1. Assign special personnel to handle and use special tools and containers. Raw materials and processed raw and auxiliary materials should be classified and stored separately. It is forbidden to put food raw materials directly on the ground.

2. Raw and auxiliary materials used for dietary processing should be used up as much as possible. Unused or perishable raw and auxiliary materials after rough machining should be stored in cold storage in time.

3. Adhere to the operation procedure of selecting one, washing two and cutting three. It is strictly forbidden to send raw materials that have not been cleaned directly to the cooking room for use.

4. Meat (water-containing products) and vegetables should be washed in different rooms (pools) and cut into pieces. Containers of meat (water-containing products) and vegetables should be used and fixed separately, and clearly marked.

5. All tools, cutting tables and containers should be cleaned after use and stored in a fixed location.

Keep the roughing room clean and tidy. Rough machining waste should be removed in time, so that the ground and gutter are free of water and odor.

Hygienic management system of cooking processing

1. Knives, piers, chopping boards, pots, barrels, baskets, containers, rags, etc. Those used in food processing must be clearly marked, so that raw food, cooked food, meat and vegetarian food are used separately, stored in a fixed position, washed after use and kept clean. Containers (pots, barrels, baskets, etc.). ) cooked food must be disinfected before use.

2. Containers containing seasonings and auxiliary materials must be covered after use and put into cabinets (or locked) for storage.

3. Fresh and washed raw materials must be used in the processing and production of food, and foods and raw materials with abnormal sensory properties of corruption and deterioration shall not be processed and used.

4. Processed food must be thoroughly cooked, and the cooking time before food production and sale generally does not exceed 2 hours. Don't provide customers with meals, vegetables and food that may affect their health the next day.

You must use special tools to taste dishes. Do not use a cooking spoon or grasp the plate with your hands.

It is forbidden to store toxic and harmful substances, non-food processing and personal daily necessities in the cooking room.

Waste edible oil management system

1. Waste oils and fats refer to animal and vegetable oils and hogwash fat that can no longer be eaten in the process of making food in the kitchen.

2. The waste grease produced in the food production process must be poured into a special decanter.

3. The barrel full of waste grease must be covered and the handyman is responsible for it.

4. After the waste grease is put into the special washing bucket, the swill will be recovered by the designated personnel and must be used as waste. Edible oils and fats are not allowed to be refined again, and should be registered daily.

Boiling water and bathroom management system

1. Charging standard for boiling water: 0. 15 yuan per bottle for hot water bags (regardless of size), 0.3 yuan per bottle for hot water bags (regardless of size), and barrel (below 18 liter) per barrel 1 yuan.

2. Refuse to pay cash, and charge with Jinlong Card.

3. Supply time: 6: 20 am to 8: 00 noon:10: 40-13:10 at night: 15: 40- 19:.

In order to ensure the normal supply of boiled water every day, please save water and refuse to wash the lunch box. Found once, fined 50- 100 yuan.

5. Take care of public facilities and compensate for the damage.

6. Keep the bathroom clean, do not litter, and do not shit in the bathroom.

7. It is forbidden to wash clothes in the bathroom.

Take good care of your valuables, and you will not be responsible for any loss.

discipline code

First of all, strictly perform your duties.

1, get to work on time, do not leave without leave or leave early during working hours, and do not stay in the canteen after work.

2. Personal calls or visitors are not allowed during working hours.

3. Don't eat, turn on radio and TV, sing or talk loudly during working hours.

4, eat on time, do not waste, must eat in accordance with the regulations of the restaurant.

5. Don't use foul language, laugh at or ignore teachers, students and parents, and don't argue with customers or colleagues in public.

6. Be polite in the workplace, stand and serve, don't talk and chat loudly, don't comb your hair or touch your face in front of guests, and don't pick your ears and nostrils.

Second, appearance and appearance.

The gfd of employees directly affects the reputation and style of the canteen, and all employees must fully realize the importance of this issue.

1. Employees must keep their clothes clean and wear working hats.

2. It is appropriate for male employees not to cover their ears and back collar. No beard. Female employees are not allowed to have long hair, and their hair should not cover their shoulders. Keep it elegant, elegant and strong, don't wear heavy makeup and don't use strong cosmetics. Employees must always trim their nails and hair to keep them clean and tidy.

3. Accessories are limited to wearing wedding rings, and the white case owner cannot wear rings.

Third, work attitude.

1. Etiquette is the most basic attitude of employees towards customers and colleagues. Window staff should stand and serve with a smile. Use honorifics, put the word "please" first, keep the word "thank you", and be warm and polite.

2. Efficiency-provide efficient services, pay attention to work details, and solve problems for customers.

3. Reception-No one in any department can simply refuse to ask for any employee that the customer wants. If it is not the work of this department, it must also tell the relevant departments on behalf of the guests and take the initiative to contact them.

4. Responsibility-whether it is daily service or normal work, everything is completed in time.

5. Cooperation —— All groups should actively and sincerely cooperate with each other, and no wrangling is allowed. When selecting members, they should work together to solve problems.

6. Loyalty-Loyalty and honesty are the qualities that every employee must possess. He must report anything and correct any mistakes. He shall not provide false information, whitewash his actions, betray his actions or frame others.

Fourth, attendance at work.

1. Employees must work according to regulations.

2. In case of overtime, illness, personal leave, business trip and other reasons, it should be reported to the team for verification.

Verb (abbreviation of verb) takes care of public property and maintains environmental sanitation.

1, take good care of all utensils in the canteen, pay attention to the regular maintenance of all equipment, save water, electricity or consumables, and do not take public property indiscriminately or throw useful public property.

2, cultivate the virtue of hygiene, don't spit, don't throw peel scraps, cigarette butts or sundry, such as paper scraps and sundry found in public places, should be picked up in time, to ensure that the canteen environment is clean and comfortable. In the dormitory, employees should abide by dormitory management regulations and pay attention to dormitory hygiene.

Six, staff wardrobe management

The staff wardrobe is used to store work clothes, not food or other items, and should be kept clean and tidy.

Seven, work clothes management

1, according to the needs of work, the canteen will be given two sets of uniforms.

2. Employees must be kept clean and tidy, and they must wear work clothes according to regulations when going to work.

3. When employees leave their jobs, they must return their uniforms to the department. If they are lost or damaged, they must pay compensation according to regulations.

Eight, staff dormitory

1, the staff dormitory is a place to provide accommodation and rest for employees, and every employee must strictly abide by it.

Relatives, friends and foreigners are not allowed to stay overnight.

Gambling, drinking, fighting or engaging in illegal activities are not allowed in the dormitory.

4. Keep the dormitory quiet and tidy, turn off the lights and rest after 22: 30 in the evening.

5, must ensure that indoor and outdoor clean, do not litter, urinate everywhere.

Nine, safety rules

1, pay attention to fire and theft to prevent food poisoning. If you find signs of an accident or smell an odor, you must immediately find it and report it in time to effectively eliminate hidden dangers.

2, employees should carefully check before coming off work, eliminate unsafe hidden dangers, to ensure the safety of life and property.

3, relatives and friends or irrelevant personnel are not allowed to be brought into the workplace.

All the money and things left by customers should be handed over to the office (that is, the canteen office).

Job responsibilities of temporary foreman

Under the leadership of the canteen manager, the monitor is responsible for the overall work of the class, and its duties are:

1. Do a good job in the political and professional study of the employees in this class and improve the overall quality of the employees. Firmly establish the idea of "three services and two education".

2. Be responsible for the work plan of the class, the allocation and division of work of attendance personnel, and the custody of tools, equipment and maintenance materials.

3. Formulate safety measures, supervise their implementation, promptly correct and criticize all bad behaviors that violate operating procedures, and ensure work safety.

4. Hold team meetings regularly to comment on employees' work and establish a healthy atmosphere for employees.

5. Actively advocate water conservation, and strive to promote water-saving technologies and measures to effectively save water.

6. Proactively report to the center manager in time. Strive to realize the situation and actively implement the spirit of instructions from superior leaders.

7. Complete other tasks assigned by the center manager.

Hygienic management system of food distribution

3. The packaging and transportation of food distribution shall meet the relevant hygiene requirements, use special distribution tools, and have strict protection facilities to prevent pollution.

4, the distribution of food should indicate the production time and shelf life, prohibit the sale and distribution of food that exceeds the shelf life or spoilage.

Transport tools should be stored in a fixed position and cleaned and disinfected on time.

Food poisoning emergency treatment system

7, food production and business units should establish a customer complaint registration, formulate a person responsible for accepting complaints, and make detailed records.

8, found food poisoning or suspected food poisoning should immediately stop production and business activities, and report to the Zhuzhou Municipal Health Bureau or health law enforcement supervisor.

9. Actively assist health institutions to treat patients.

10, properly protect the site, including surplus meals, food and food raw materials, tools and equipment. The site and staff should stick to their posts and accept the investigation, and shall not conceal, falsely report, delay or obstruct.

1 1. Actively assist the staff of health supervision institutions and disease prevention and control institutions to investigate the accident, truthfully provide information, situation and data, and assist in collecting samples.

12. If it is necessary to make an emergency announcement or recall the sale of suspected poisoned food or sick food, it shall actively cooperate with the health administrative department to implement various measures as required.

The telephone numbers for accepting food poisoning accidents are 0733-8484 104, 883 1360 and 8633940.

Measures for the administration of catering department

In order to adapt to the socialist market economy and further accelerate the pace of logistics socialization reform, it is imperative to do a good job in various construction management services. We should further emancipate our minds, change our concepts, adhere to the theme of development, take scientific management as the driving force, have a high starting point, high standards and strict requirements, keep pace with the times, take a pragmatic work style, strictly control the project quality, make good use of temporary workers, take three excellent and one satisfactory as the working concept, and create a new situation with a brand-new service image.

1. In accordance with the management mode of market economy, consciously abide by the laws and regulations of the state, accept the guidance and supervision of the logistics department, follow the management mode of independent operation, independent accounting, self-financing and rolling development, implement the management principles of democratic management, collective accumulation, distribution according to work and proportional commission, and adhere to the management policy of creating fine products and quality first. Based on the school, with the help of social forces and technology, we will constantly improve management methods, improve the quality of repairs, continuously improve the social and economic benefits of the catering department, expand the accumulation of funds, fully serve the lives of teachers, students and employees, gradually move towards the society, and broaden income-generating channels.

Second, strictly implement various management systems, strengthen standardized management of work quality, cost and safety, carry out the business goal of "integration of quality engineering and service" in a targeted manner, and treat work with a strong sense of professionalism and responsibility.

Three, the management of individual projects, to adapt to the needs of the socialist market economy, improve the overall quality of the team. Project management should sign necessary responsibility letters, establish attendance, assessment and evaluation restraint mechanisms, implement process monitoring and assurance measures in the process of cost and safety, and link them with rewards and punishments.

Four, the normal sporadic maintenance work, management by designated personnel, adhere to the working concept of "three excellent and one satisfied", implement follow-up management, strictly control the quality, so that urgent work will not last overnight, major work will be repaired in time, take the initiative to find a job at home, carry forward the spirit of not being afraid of hardships and troubles, and win the trust of teachers and students with strong service enthusiasm and high-quality maintenance quality.

5. Insist on holding high the banner of quality service, take "three excellence and one satisfaction" as the working concept, further strengthen service consciousness, enhance collective cohesion and service enthusiasm, mobilize all enthusiasm, study business technology assiduously, practice internal strength, stand on one's own work, meet new challenges with an honest and trustworthy attitude and a brand-new concept, and never satisfy the status quo.

Sixth, strengthen standardization construction.

Construction management personnel at all levels in the center should compete openly, and the hired comrades should consciously abide by labor discipline, stick to their posts, follow the work, pay attention to their work responsibilities, and ask for leave if they have something to do.

Food hygiene and safety system

1, with a sound health management system and full-time or part-time food hygiene management personnel.

2, the purchase of food must comply with the relevant national health standards and regulations, access to relevant health information.

3, food storage warehouse should be kept clean, food storage should be partitioned off the ground, one thing and one standard, and managed by special personnel.

4. Raw materials should be stored in categories, and the processing process should meet the hygiene requirements. Special processing containers and utensils should be cleaned and disinfected in time to avoid cross-contamination; When processing cold dishes, we must strictly operate hygiene regulations to avoid bacterial pollution.

5, toxic, harmful and affect human health chemicals shall not be mixed with food and raw materials.

6. Tableware should be washed, disinfected and cleaned before use.

7. Non-working personnel are not allowed to enter the production and processing room.

8, food and raw materials acceptance shall not be located in the processing room.

Canteen rules and regulations and punishment regulations

The canteen staff must abide by the rules and regulations; Do a good job and obey the arrangement of superiors.

1, go to work on time, don't be late, don't leave early, don't ask for leave; Offenders will be fined 5 yuan once.

2. You are not allowed to watch TV during working hours; Offenders will be fined at one time 10 yuan.

3. Bring your own tableware, and disposable tableware is not allowed for eating; Offenders will be fined at one time 10 yuan.

4. Don't eat rice noodles (even if you go there to make soup). If you violate the rules, you will be punished together with rice noodles. Offenders will be fined at one time 10 yuan.

5, are not allowed to climb the window; Offenders will be fined 50 yuan once.

6. Smoking and chewing are not allowed in the workplace during working hours; Offenders will be fined 10 yuan for the first time, and 20 yuan will be extrapolated accordingly for the second time.

7, are not allowed to bring the canteen food Songrenqing or don't punch in, if found, the first warning and fined 20 yuan; Those who refuse to turn over a new leaf will be fired.

8. The food in the canteen shall not be taken away under any excuse, and shall not be stolen; Offenders will be fined 50 yuan once.

9. Instead of quarreling and fighting, we live in harmony; Depending on the seriousness of the case, both parties will be fined 20 yuan; If the circumstances are serious, they shall be dismissed.

10. Personal belongings are not allowed to be stored in Jie Bao cabinets and disinfection cabinets; Offenders will be fined 5 yuan once.

Health management system

In order to implement the Food Hygiene Law of People's Republic of China (PRC), strengthen food hygiene and safety management, prevent food-borne diseases, protect consumers' health and improve employees' awareness of food hygiene, the "Food Hygiene Leading Group" is established and the following system is formulated:

1. Management Working Group: led by Comrade He Yi, with Zhou, Xu Changming as members. The leading group is responsible for formulating the health work plan. Organize health examination and appraisal, and implement rewards and punishments according to the system.

2. Organize health publicity and education, formulate the study and training plan for employees of this unit, and regularly train employees on food hygiene knowledge and relevant laws and regulations.

3, organize the employees of the unit to carry out health examination, and timely do a good job in the "food hygiene law" provisions of the "five diseases" personnel leave their posts.

4, regularly or irregularly check the health situation of this unit, and have inspection records.

When food pollution and food poisoning occur, measures should be taken immediately to control the development of the situation, truthfully report to the health administrative department, and actively cooperate with the health administrative department to find out the reasons in time and do a good job in investigation and handling.