In order to strengthen the management of the canteen and facilitate the dining problems of foreigners, it can be formulated. Below I will introduce relevant information to you, hoping to help you.

Of the first entry

In order to facilitate employees and show the company's concern for employees, the company has specially set up an employee canteen to provide working meals for employees, and this system is specially formulated to ensure the service quality of working meals.

Article 2 Scope of application

This management system is applicable to company employees.

Article 3 Division of Responsibilities and Duties

1, canteen cooks are responsible for providing food without quality problems in time.

2. The Administration Department is responsible for coordinating related matters and managing the canteen as a whole.

Article 4 Basic Contents

First, the standard of staff meals

The standard of employee meals includes meal specifications and meal cost standards.

1, meal specifications for staff meals

Three dishes can be cooked for each meal, including: one meat, one vegetarian and one soup.

Second, the meal cost standard

1 In principle, the expense standard of staff meals is adjusted once a year. At the end of each year, the administrative department puts forward an adjustment plan, which is audited by relevant leaders and implemented after being reported to the general manager and the chairman for instructions.

2. At present, the company's staff meal fee standard is: staff/10 yuan/day * *, including breakfast 1.5 yuan, lunch 4.5, and dinner 4.5 yuan * * *.

3. "Standard" refers to the cost price of rice, meat dishes, vegetarian dishes and condiments except for labor wages, water, electricity, fuel oil and equipment.

Third, the cost and quality control of staff meals

1, the full-time chef hired by the company is responsible for the production and production of employee meals, and the administrative department of the company arranges the person in charge to purchase raw materials. The Administration Department shall establish a daily purchasing ledger for ready reference.

2. The company adopts the method of combining target control with actual reimbursement for meal expenses, that is, reimbursement is made according to the actual purchase amount, but the total amount of reimbursement shall not exceed the meal expenses standard. Actual bills must be provided for reimbursement.

3. The Administration Department shall conduct regular spot checks once a month to understand and verify the quantity and quality of purchased goods.

Fourth, the time, place and way of eating.

1, the dining time and place shall be in accordance with company regulations: breakfast time: 7: 00-8: 00; Lunch time:11:30 ——12: 30; Dinner time:17: 30 ——18: 30.

2. Dining place: staff canteen. All employees of the company must eat in the canteen, and it is forbidden to eat in the office and take meals out of the factory.

5. Dining method: employees should queue up for meals in turn.

The second chapter canteen purchase system

Article 1 Food procurement requirements

1. It is forbidden to purchase, process or sell rotten, fake, substandard and toxic food. If found, it will be severely punished and the business unit and the parties concerned will be held accountable, and they will bear all consequences.

Two, prohibit the purchase of adulterated, adulterated, forged food that affects nutrition and health.

Three, prohibit the purchase of food beyond the shelf life.

Four, sick, poisoned or unknown cause of death of poultry, livestock, animals, aquatic animals and their products are prohibited from purchasing.

Five, the purchase of goods, according to the dosage, adhere to the right amount, diligent purchase, keep fresh.

6. The food shall be purchased by special personnel on demand, and the quality and quantity of the food shall be checked and accepted by special personnel, and the food that does not meet the hygiene requirements shall be resolutely returned.

Seven, food storage after acceptance, special custody.

Article 2 Procurement Process

1. The chef shall submit the cookbook for next week to the Administration and Personnel Department before every Thursday, and the Administration and Personnel Department and the buyer shall audit the cookbook and make appropriate adjustments according to the actual situation. After the adjustment, the purchase application form for next week will be issued, and the purchase can only be made after the manager of the Administration and Personnel Department signs and agrees. If it is necessary to make adjustments for any reason, it is necessary to obtain the consent of the administrative department before making adjustments and purchasing, and truthfully record the purchasing details.

Second, after the weekly menu comes out, it should be posted in the canteen at the same time for employees' reference.

Three, purchasing personnel should truthfully fill in the canteen purchase list every day, truthfully record the daily food supply. * * * make a procurement summary and report it to the administrative personnel department for audit.

Four, for oil, spices, rice and other foods before the 25th of each month to submit the purchase application form, the administrative department for examination and approval before the purchase.

Five, the administrative personnel department to audit the canteen procurement costs every month, when the cost is abnormal, it should be analyzed and take corresponding measures in time.

Chapter III Dining Management in Canteen

First, the canteen serves the employees of the company, and the quality of the company canteen is directly related to the health of the diners. It is the responsibility of every dining staff to abide by the various systems, so we need to do the following:

One, the canteen provides three meals a day, all the dining staff must eat at the prescribed time, and no one unrelated to work is allowed to eat.

Second, after entering the canteen, the dining staff must queue up for cooking and are not allowed to jump the queue. All dining staff must consciously abide by the relevant regulations of the canteen, and it is forbidden for employees to make noise and fight loudly in the canteen.

3. Diners must fill their meals and make soup according to their own consumption, and are not allowed to deliberately cause waste.

Four, the canteen to maintain environmental hygiene, no spitting, littering. Meal residue and paper left by employees should be dumped into the trash can. After the used dinner plates and soup bowls are emptied, they must be placed in the designated position and overlapped neatly.

Five, dining staff in the canteen shall obey the management and supervision of the canteen, take good care of public property, tableware, pay attention to morality, if there is any damage, compensation shall be paid according to the price, and if the circumstances are serious, * * *.

Six, save water, so that people go without water.

Seven, visitors need to enjoy staff meals, should be approved by the head of the department to eat in the canteen.

Eight, if there is any violation of the above provisions, the administrative department has the right to give * * * processing, deducted from the monthly salary. If the circumstances are serious, those who refuse to mend their ways after repeated instruction shall be given administrative sanctions or removed from the list.

Nine, employees must eat in the staff canteen, it is forbidden to eat in dormitories, corridors, offices and other places, in violation of 1 time *** 10 yuan.

Ten, canteen operation room, in addition to the canteen staff, other idle personnel are not allowed to enter, offenders 1 times *** 10 yuan.

11. When having a meal, you should queue up for cooking. No crowding, slapstick and loud noises are allowed. You should eat as much as you want, so as to prevent waste. Offenders 1 time ***30 yuan.

Article 2,

First, foreign diners are divided into the following categories:

1, free meals * * * working meals * *.

2. Personnel who need to pay the standard fee of the company.

3. Free diners in small restaurants.

Second, the dining process

1. For foreigners who eat sporadically for free in the canteen, the reception staff of the department will register with the administrative department before eating, and then get a meal coupon, and then lead the diners to the company canteen for dinner. * * * Annex I: Registration Form for Free Dining * * *

2. For foreigners who often have free meals in the company, the reception staff of the department should first apply for a dining application form, and after it is approved by the department manager and the leader in charge, they should register with the administrative department to get a one-time meal coupon and hand it over to the dining staff to eat in the canteen. If the work on meal coupons is not finished, re-apply and register. * * * Annex II, Application Form for Collecting Meal Vouchers * * *

3. For those who eat in the small restaurant for free, the department receptionist should fill in the application form for eating in the small restaurant in advance, and submit it to the administrative personnel department for arrangement after the approval of the department manager. * * * Annex III: Application Form for Dining in Small Restaurant * * *

4. For the dining staff who need to charge according to the company's standards, the reception staff should fill in the dining application form, which should indicate whether to charge, how many meals a day, the approximate working cycle, etc. After approval by the department manager and the leaders in charge, they should register with the administrative personnel department and receive the meal coupons at one time. The administrative personnel department should indicate the details of the meal coupons when registering, and calculate the amount, which should be signed by the dining staff representative for confirmation. If the work on meal coupons is not finished, re-apply and register.

5. For those who charge fees, if the meal coupons have not been used up after work, they will be directly returned to the Administration and Personnel Department and reduced in the remarks column.

6. Classification of meal coupons: free breakfast * * * red * * *, free lunch and dinner * * * blue * * *, paid breakfast * * * yellow * * *, paid lunch and dinner * * * white * * *.

7. The dining staff in the canteen should strictly control the dining staff. For foreigners who are not from our company, all meals are provided by vouchers.

Third, the migrant dining summary

1 At the end of each month, the registration personnel of administrative personnel will summarize the dining situation of foreign personnel this month and make a report and report it to the finance department.

Article 3 Statistics on the number of diners

1. The Administration and Personnel Department shall count the number of people dining in each department before 10 every morning.

Second, if there are foreigners dining in the department, please ask the department receptionist to register with the administrative personnel department and go through the relevant formalities before lunch.

3. The department that has overtime at night shall report the number of overtime at night to the Administration and Personnel Department before 4 points.

Chapter IV Basic Hygienic Requirements for Canteen

Article 1 When processing food, the canteen should be cooked in and out.

Article 2 The canteen must be equipped with facilities for fly prevention, dust prevention, ventilation, waste storage, cleaning and disinfection, and hand washing.

Article 3 The canteen staff shall take up their posts after obtaining the health certificate according to the relevant regulations, do a good job of personal hygiene, do not leave long nails, do not apply nail polish or wear ornaments, wash their hands before and after taking up their posts, wear clean white work clothes and hats when operating, and do not smoke.

Article 4 Managers must carry out food quality acceptance every day and keep records. Article 5 Foods that are spoiled, rancid, moldy, insect-infested, filthy, mixed with foreign substances or with abnormal sensory properties shall not be processed and supplied. Cooked food and raw food are stored separately.

Article 6 Food must be cooked thoroughly. Cooked food should be stored and supplied in the food preparation room. Raw aquatic products, raw and cold mixed rice and cooked food with different knives should not be supplied.

Seventh food classification, shelf, partition off the ground storage, so that advanced first use.

Eighth containers and tools that come into contact with food should be cleaned in time and properly kept after use. Containers and tools that come into contact with raw and cooked food should be clearly marked and strictly separated. Container and utensils for hol cooked food should be effectively disinfected.

Ninth always keep the canteen and dining room clean and tidy, cleaning tools shall not be washed with food in the same pool. Garbage bins and slop buckets should be covered and cleaned regularly.

The fifth chapter canteen hygiene inspection standards

The first warehouse:

First, shaped packaged foods are put on shelves according to categories and varieties, neatly stacked, and food and non-food shall not be mixed. Second, food in and out should be FIFO, perishable and used first. The second stove surface:

First, after the daily cooking, the cooking bucket is covered, and the tools and instruments are placed in an orderly manner. Second, the wall tiles around the stove surface should be kept clean, and the range hood and the ground should be free of dirt and grease. Article 3 Workshops:

A, steamed rice board, disinfection box, amoy, steamed rice workbench, pool and other supplies clean and tidy. Two, cooked food board, tableware disinfection for more than 30 minutes * * * * every meal, keep the ground clean. Article 4 Restaurants:

First, the restaurant should have four noes: no rats, no cockroaches, no cobwebs and no parasites.

Two, do the dining room tables and chairs, floors, doors and windows clean. There is no garbage, dust and sputum on the ground. Article 5 Personal hygiene:

One, individuals do four diligence, don't smoke in the workplace, don't sneeze on food, don't wear earrings and rings.

Second, before starting work, after going to the toilet, after handling contaminated materials, engage in other activities unrelated to food production, and wash your hands frequently during operation.

The sixth chapter canteen staff mount guard and management system

Article 1 The canteen staff must be able to do a good job in canteen hygiene in strict accordance with the hygiene requirements, and must seriously study the Food Hygiene Law of the People's Republic of China and relevant laws and regulations.

Article 2 The canteen staff must have good personal hygiene habits and pay attention to hygiene. Article 3 canteen staff must wash their hands and wear clean work clothes before taking up their posts.

Article 4 The canteen staff must be healthy and free from infectious diseases, and they shall undergo regular physical examination every year according to the requirements of the epidemic prevention department, and can only take up their posts after obtaining a health certificate.

Article 5 The canteen staff shall work according to the menu and the reception notice of the administrative personnel department, and shall not cook privately, and find a ***30.

Chapter VII Disinfection System of Canteen

The first canteen staff must change clothes and wear hats before entering the canteen. Article 2 Cooked tableware used in canteens shall not be lent out. Article 3 Raw and cooked tableware shall be strictly separated and shall not be mixed. Article 4 All cooked tableware must be disinfected after eating every day. Fifth, the doors and windows of the kitchen should be closed frequently to prevent harmful insects from entering.

Chapter VIII canteen cleaning and sanitation system

The first canteen must be swept once a day and once a week. If it is dirty, sweep it at any time. Article 2 Dining utensils in the canteen must be cleaned and disinfected after each meal.

Article 3 The cleaned food must be strictly separated according to the initial washing, fine washing and cleaning processes, and the food without fine washing shall not enter the kitchen.

Article 4 According to the existing facilities for preventing flies and mosquitoes, the measures for killing mosquitoes and flies shall be further strengthened in the canteen to eliminate harmful animals such as mosquitoes, flies, cockroaches and rats.

Article 5 Non-canteen staff are prohibited from entering the canteen operation room.

Article 6 The staff should establish a sense of service, be warm, thoughtful and friendly towards employees, and be not anxious, dry or annoyed, and not have any quarrel with employees. ?