code of conduct for waiters

11

Dress neatly and generously, with long hair for women. Workers must wear working caps, wash and change frequently, and keep their work clothes clean and hygienic;

12

Relevant personnel must apply for health certificates and health knowledge training certificates when holding certificates;

13

All personnel must wear masks when serving meals and disposable gloves when touching food or tableware with their hands;

14

All staff must wash their hands before work, soak them in disinfectant for 2 minutes, and wash their hands and disinfect them every time they leave their posts and return to their posts;

15

The morning check-up system requires employees not to leave their nails or polish them. Stop working immediately if you have fever, skin, diarrhea and other diseases;

warehouse management

11

ingredients and auxiliary materials warehouses can only store ingredients and auxiliary materials, and only staple food items such as rice, flour, rice flour, beans and cereals can be stored in the main granary. It is strictly forbidden to store cleaning products or toxic, strong-smelling and harmful non-edible items. All stored items must be covered with white plastic boxes and stored in different areas.

12

The warehouse shall set up special account details, and make detailed records on the warehousing, quantity, expiration date, use and recipients of goods;

13

The warehouse must be ventilated, dry, clean, hygienic, neat and orderly, meeting the 5S requirements, and a special person shall be responsible for regular cleaning every day;

14

The maximum storage capacity is weekly consumption, and the distribution of articles follows the principle of "first in, first out";

Hygienic standard for tableware, cutting and matching room, kitchen and dining room

11

Tools for cooking should not be placed directly on the countertop, but should be placed in a clean bucket or basin, and the tableware must be treated by four procedures: rinsing with boiling water, cleaning with clean water and detergent, rinsing with clean water and high-temperature disinfection, so as to ensure that the tableware is clean, dry, free of residue, oil stains and odor.

12

The tools used for processing raw and cooked food in the cutting room should be classified and marked, the chopping board should be "three-sided" and clean, and the cutting room should be kept clean and tidy. The cut dishes should be put into special containers neatly, and the "three-minute 5S" should be implemented to keep a clean working environment at all times.

13

Kitchen stoves, steaming cabinets, spatulas and other appliances should be cleaned every day, and the oil smoke extraction system should be cleaned regularly to ensure their use. All appliances and materials should be covered before work, and the kitchen should be cleaned regularly, and the trash can should be covered and cleaned on time;

14

The dining room must keep the tables and chairs clean, with no residue, water stain, oil stain, dust and sundries on the countertops. During use, it should be maintained and cleaned by special personnel, and the dining room walls should be kept free of dust, mosquitoes, flies, cockroaches, rats, etc., and tableware should be recycled by special personnel, which should not be placed at will to ensure that the dining room has no peculiar smell, and non-slip carpets should be placed at the entrances and queues of the dining room to prevent customers from slipping.