The quality of the kitchen staff has a great influence on the health and work of the staff. For this reason, the canteen management system is formulated:

First, the kitchen staff must strengthen their study on diet and food hygiene, abide by the Food Hygiene Law, enhance their sense of responsibility, consciously do a good job in personal hygiene and canteen hygiene, and make the meals delicious, delicious and clean.

second, organize kitchen staff to the health and epidemic prevention station for physical examination every quarter, and only those who are healthy can engage in kitchen work in this department.

Third, the kitchen staff should pay attention to their own hygiene, wear work clothes, hats and sleeves during working hours, take a bath, have a haircut and cut their nails frequently, and often appear in front of employees in a clean and polite manner to provide good service for the employees of the whole company.

Fourth, the kitchen staff should do a good job of "four precautions", that is, anti-virus, anti-rot, anti-mildew and anti-rat excrement pollution, and always remember the food safety and implement it.

5. In case of food poisoning or death of employees due to dereliction of duty, failure to pay attention to hygiene, failure to close doors and windows, failure to cover food properly and lock it tightly, the parties concerned shall be investigated for legal responsibility in addition to compensation for losses and fines.

six, abide by the fire safety system, do poor stove foot, rich water tank, people go out, close the stove fire door.

VII. Implement the principles of one cleaning, two washing and three disinfection for public tableware, and boil it with boiling water for 31 minutes every week for thorough disinfection; There should be poison detection and effective measures in the reservoir.

VIII. Strengthen the propaganda, education and guidance of canteen hygiene. Supervise the canteen to conscientiously implement the Food Hygiene Law to prevent food poisoning.

9. Check the meat and side dishes carefully and clean them strictly. Do not buy rotten food to prevent food poisoning.

11. Keep the kitchen clean and hygienic, sterilize and disinfect, treat rotten vegetables and sewage in time, and use raw and cooked foods separately.

The kitchen staff must strictly implement the above management system.