Company canteen rectification program 5

In order to ensure that things or work safely and smoothly, usually need to prepare a program in advance, the content and form of the program should be centered on the theme, and ultimately to achieve the desired effect and significance. Then how should be developed program? The following is my compilation of the company's cafeteria rectification program, for your reference and reference, I hope to help friends in need.

Company cafeteria rectification program 1

First, the current situation of the cafeteria:

1, the cafeteria is now the most important problem is the quality of the food is not pass (mainly refers to the color, aroma, taste, hygiene) judging standard for the meal waste more.

2, food hygiene is not good enough to respond to the storage of ingredients and kitchen, warehouse, restaurant sanitation and personal hygiene of the chef.

3, food safety is also the primary consideration, after meal time the cafeteria can not be completely closed situation, for the food stored in the kitchen and seasoning is not safe, worried about man-made tampering, triggered by the physical discomfort of the dining staff. The cleaning of ingredients is not up to standard, especially in the summer, vegetables and other ingredients contain a lot of pesticides, need to be repeatedly cleaned to ensure that the entrance to the health, to ensure that the dining staff to eat healthy food.

4, storage of ingredients, frozen food intact directly into the refrigerator and freezer. It is not conducive to freezing when consumed is not conducive to cleaning, part of the amount of food is relatively large, after the food melted and divided into parts that do not need to go into the freezer again the ingredients are not fresh will cause waste.

5, the limitations caused by meal tickets, meal tickets set to avoid waste, and easy to count the number of meals.

Caused inconvenience and dissatisfaction of workers in the workshop, resulting in a very busy work without tickets to starve, with tickets may not eat enough, there is no willingness to eat dumped, there are tickets do not have to end up in the dormitory to eat instant noodles and so on.

The company provides free food and accommodation to employees, although not at no cost, but the company does not carve deductions on the diet of everyone, since the money spent, we did not eat well, is a waste, which requires the kitchen work to rectify.

Second, the cafeteria existing staffing and salary levels (***6 people, monthly wage bill is expected to 17,700 yuan including) frying pan 3 people (responsible for back to the Han stove breakfast, Chinese food, dinner, late-night snacks production)

1 person has been transferred to 3500 yuan / month, 1 person 20xx January to be transferred to the wage of 3500 yuan, 1 person is not yet Due salary 2700 yuan. Help cook 2 people (responsible for back to the Han stove kitchen, restaurant health cleanup, washing pick up vegetables, vegetables, playing meals,

1 person in January 20xx to be regularized expected salary of 1800 yuan, 1 person is not yet due salary of 1500 yuan.

Workshop delivery staff 1 person (responsible for dinner and late-night snack delivery, canteen garbage removal, maintenance of food trucks, cleaning of health) is not yet regularized wages of 1500 yuan.

Third, the rectification program

1, first of all, the kitchen, the restaurant environmental health rectification, kitchen interior items rearranged placement, clean up the ground is not long-term placement of ingredients small pieces of utensils, all the items on the shelves into the cabinet, tools, utensils placed neatly, cleaned every day, on a regular basis (10 days of a disinfection, disinfection of the summer once a day in 5 days). The kitchen operation room does not store any ingredients and finished food after the meal time.

Purchased ingredients need to be initially cleaned and disassembled before they are stored in the warehouse, and bagged for storage in refrigerators and freezers. After meat is purchased, it is uniformly cleaned initially and then bagged according to the amount used each time, with one bag for each meal, which can eliminate the unfreshness caused by repeated melting of food. Other vegetables and other ingredients should also be pre-washed and stored after purchase. When you need to use the cleaning of ingredients should also comply with the operating procedures, the Ministry of Administration at any time random checks.

2, the food produced by the kitchen even if it is a big pot of rice should be fine to do, cut to fine, (more slices, silk and small pieces of diced meat-based, vegetable cut section, silk, etc. according to the vegetable form to decide) the cut of the ingredients to determine the amount of ingredients used and taste. Large pots of food, not easy to mature, small pieces of maturity fast, easy to taste, and more can save ingredients. (The amount of savings to be determined by the canteen after 10 days - 15 days of data collection)

3, the kitchen back to the Han restaurant channel, back to the restaurant channel closed, two areas between the three Han restaurant channel from the morning 8:00 am open to the evening 21:00 closed. Kitchen no staff regardless of the workplace and dining room doors and windows locked, turn off the power, gas, ingredients, spices collection and preservation, environmental health organized.

4, chef personal hygiene proposed standards, the administration from time to time to check. () whether the clothing is clean, whether the hair is clean, whether the body has a bad smell, whether the fingernails are clean, etc.

5, the implementation of the meal ticket in order to reduce waste, waste or not manifested in slop buckets for the amount of leftovers and rice, the layout of the kitchen chef to pay attention to the amount of waste, the administrative supervision to assist in the improvement of the quality of the dishes, the dishes tasted good, the waste will be reduced. Vigorously train and carry out the spirit of saving, playing meals advocate less sheng diligently play, do not know whether they like to play some less, eat not full, but also can play again, so as to ensure that the staff to eat well, eat full. Sent into the workshop of the same implementation of the same meal less sheng diligently play, send food staff to observe the amount of leftover rice and, we eat, eat well, take the initiative to ask if you want to add some more food. Avoid large meals employees, because there is no meal ticket and not enough to eat.

6, strengthen the quality of all staff training. Set up a detailed code of conduct for employees (dormitories, canteens, public **** recreation room, workstations, public **** bathroom, showers ` use and behavior) centralized training and classroom workshop training and learning.

The quality of the staff improved, the company's internal meal ticket system can be canceled, for outsiders dining, the amount of tickets purchased morning, noon and dinner to implement different meal standards, and meal tickets to purchase the cost of some of the higher. Meal ticket written on the time. Avoid over-planning personnel to eat, resulting in insufficient food. External dining staff (especially construction projects in the company to stay for a certain period of time, meals to inform the meal start time and cut-off time, the number of meals per day. The kitchen will be able to make a more reasonable number of ingredients).

7, all formal entry into the kitchen staff, must conduct a medical examination. The medical examination is qualified to stay in the job, not the person dismissed.

Fourth, the staffing program

On the basis of the existing staff to add a frying pan, a pastry chef. Help cook 1. The increase in the existing staff in order to improve the quality of work in the kitchen and the quality of the dishes, at this stage, the chef and the chef are not rest, the workload can not be adjusted to rest. The number of helpers is not enough, the cleaning and picking of ingredients is not in place, there are many food impurities, and food safety cannot be guaranteed. Increase the number of pastry chef can reduce the amount of takeaway, the amount of steamed buns set each month is nearly the same as a pastry chef's salary for a month, the pastry chef can also make other food, so in terms of cost, it is more cost-effective to hire a pastry chef.

Company canteen rectification program 2

Purpose:

Better reflect the corporate culture, to strengthen the staff and managers to communicate, enhance mutual understanding, reflecting the need for humanization; to strengthen the overall management of the company's cafeteria, to do a good job of logistical services, to improve the welfare of employees, and enhance the staff's sense of belonging to the enterprise. In order to make the cafeteria to do quality, efficient, safe service to the majority of employees, has developed the following improvement program.

The current situation:

1. Daily about 100 people dining (group companies about 14 people a day to eat, A company about 20 people a day to eat, B company flow is relatively large, less time every day about 50 or so, more often than not, 70 people, the least time more than 30 people).

2. Employee cafeteria and the second level of the manager's cafeteria separate, different standards, slightly poorer hygiene, the large cafeteria daily meal varieties are less, the taste is general, the quality is not high. Employees do not agree that the standard of each meal meets the corresponding price standard. Cafeteria staff is less, the burden per person is heavier, more laborious to complete the task.

3. Employees pay 50 yuan per person per month on their own meals, corporate subsidies 106 yuan; secondary managers pay 100 yuan per person per month on their own, corporate subsidies 108 yuan, the current standard cafeteria 6 yuan per person.

4. Daily cost (large canteen + small canteen): 130 yuan of rice, meat (10 pieces) 100 yuan, 180 yuan of vegetables, 40 yuan of oil, 20 yuan of seasonings, 30 yuan of gas, 50 yuan of labor, 15 yuan of pickles, a total of 565 yuan. This cost is provided by Party B.

Problems:

1. The quality of the meal is too low, the meat has a bad smell, the rice is too loose, it is hard to clip it up, and the vegetables are not fresh.

2. Poor hygiene, leftover collection buckets are too close to the meal-punching area, and grease stains on tables and chairs are obvious.

3. Single dish, average flavor, poor taste.

4. Employees do not agree that the quality of meals meets the appropriate standards.

Expected standard:

Under the premise of increasing the cost of less, to provide a higher quality of meals, to improve the quality of rice, the taste and texture of the dishes, to improve the dining environment, to enrich the style of meals, in line with the trend of healthy eating, to improve the canteen into one of the important lunch breaks, so that the staff get a better rest.

Accounting:

Program 1: a yuan per meal / person, the monthly average b day calculation, each person per month c yuan meals. Party A does not pay the wages of Party B personnel;

Option 2: q yuan per meal/person, calculated on the average of e days per month, Party A pays Party B extra for labor, k people below, according to f people d yuan; l above, according to g people c yuan.

Running mode:

Option 1: cancel the canteen, the two canteens are combined, the staff and the manager of the same standard (8 yuan per meal), each meal of 3 dishes (2 vegetarian, 1 meat) + soup + mixed vegetables, staple food in addition to rice to increase fried rice, pasta (steamed buns, rolls, cakes, noodles, buns). The total amount of all varieties of staple food is consistent with the pre-improvement level (no single variety can satisfy all employees) to ensure that employees have enough to eat. Meat dishes are available every day after the improvement. Ensure that the menu is not repeated for a week.

Option 2: Maintain the status quo of the two canteens, the large canteen daily standards to improve (8 yuan per meal), that is, 3 dishes per meal (2 vegetarian, 1 meat) + soup + mixed vegetables. The small cafeteria standard remains unchanged.

Additional supplementary content of the contract:

Party A:

1. Weekly sampling inspection of the canteen to be processed all the ingredients, health, safety, dining area safety and hygiene conditions, as well as food hygiene and safety of the warehouse.

2. Improve the rules of the management system of the canteen, and update the required items in due course.

3. In order to cooperate with Party B's cost reduction work, Party A should determine one day in advance with Party B to determine the number of Saturdays, Sundays, and holidays cafeteria meals, and Party B should configure meals according to the needs, and there should be no waste.

4. Party A to ensure that the cafeteria does not lose money in the case of the original cost of meals to take the same standard, by Party A for Party B to bear the cost of labor costs, that is: the number of people in the midday meal is less than the high 150 people, to pay the wages of two people, that is, 4,500 yuan; more than 150 people more than the wages of three people, that is, 6,000 yuan.

Party B:

1. Option 2, Party B, after Party A pays the labor cost, should ensure that the operation of micro-profit, to ensure that to do the entrance standard to the meal (i.e., 6 yuan per meal/person standard) of 95%. And according to not less than the number of personnel required by Party A equipped with manpower, if Party B's other business behavior requires additional personnel, the cost of Party B is responsible for their own.

2. Must ensure the use of fresh ingredients, to do the day of purchase without odor meat processing, the day of production of vegetables, strengthen the cleaning of vegetables, do not allow the appearance of foreign bodies, main dishes and side dishes have a clear distinction between the number of meals are not allowed to sell overnight. And cooperate with Party A inspection.

3. Do a good job of water, electricity, gas outages temporary plan, not due to sudden water, electricity, or gas outages affect the cafeteria meals.

4. Hand washing sink next to the provision of hand sanitizer or transparent soap, dishwashing detergent. Dining tables and chairs should be kept neat, no oil stains on the table. Party A with Party B to maintain good environmental health work.

5. In order to increase the dish lifting channel, for the original roof of the first floor for construction, cafeteria staff in the use of the period to ensure the safety, there are hidden dangers in a timely manner to Party A notice, due to the notice of the loss caused by the untimely, completely by Party B is responsible for.

6. The cost is too high, some items can be more reasonable cost control, so the quality of all the ingredients used must be higher than before the improvement.

7. Do not allow duplicate dishes in the menu, pay attention to nutritional matching.

8. The leftover food on the plate is dumped in a designated place (away from the processing area and the serving area).

9. The quality of all the ingredients provided will reach the medium level of the middle supermarket or market, which

will be strictly supervised by Party A. If there is any misrepresentation of the quality of the products, which is lower than the quality of the same priced ingredients, reasonable explanations and compensations will be required.

10. If Party B is found to use poor quality food, food below the required standard, food odor or rotting and spoilage phenomena, Party B shall be responsible for three times the price of food compensation to Party A, resulting in adverse reactions, bear all the consequences and compensation for all economic losses.

Party B can implement income-generating projects

Purpose: to reduce the staff and enterprises for the cost of meals, to ensure that Party B in the operation of the cafeteria to implement the operation of the micro-profit, part of the profit with appropriate subsidies to the Party B profit, to improve the quality of meals.

I. Party B business projects

1. May choose not to affect the cafeteria at noon in the case of meals, to provide employees with lower-than-market-price à la carte services, Party B needs to develop a clear menu, marked menu, food prices, to ensure food quality and hygiene and safety, employees to take the way of payment of cash settlement;

2. May choose to staff booking in advance, Party A in the morning before 10:00 to inform Party B to prepare for the meal, and the staff will be able to pay for the meal. Before 10:00 a.m. to inform Party B to prepare meals, Party B before the end of the workday to do a good job of employees ordered meals, to provide employees with packing services, to ensure that the food material is fresh, the number of adequate, employees to take the way of payment of cash settlement.

3. You can choose to sell some supermarket food to employees, in the same quality premise, lower than the market price, if there is a quality and health and safety issues, to assume the same responsibility obligations of the supermarket, the employee must take the payment of cash settlement.

4. Subsidiaries have foreign business need to entertain, can be in advance according to the recipe provided by Party B meal orders, need to eat in the private room, can be booked in advance, to be 12 o'clock after Party B to provide dining services.

The subsidiaries to take the bookkeeping method, after the signature of the personnel manager in charge of confirmation, the personnel department is responsible for the settlement of a monthly.

Cost: two ways to compare the budget.

The company canteen rectification program 3

From April 18 since the canteen trial run, after nearly 2 months of trial operation, in the near future on the canteen to do an anonymous questionnaire survey, we analyze the data through the data is now put forward to improve the work of the staff canteen of some of the ideas and suggestions.

I. Analysis of the current situation of the canteen

Currently the canteen for the daily provision of lunch, the standard 15 yuan per person, a large meat, a small meat, two veggies, rice, soup and fruits, the company to provide all the equipment and utensils, water, electricity, gas and so on. However, in recent years, due to rising prices and labor costs, combined with the current number of meals per day, the cafeteria can not do to make a profit.

Second, the problems of the cafeteria

1, bad taste. Employees eat cafeteria every day, there is no novelty to the dishes, and the late generally reflect too salty, dishes are not fresh.

2, the variety is small. At present, the cafeteria every day for the basic 6 dishes for everyone to choose from, and a week of dishes are basically not repeated, but it seems to be unable to meet the requirements of the majority of employees.

3, the cafeteria hygiene is not good, due to the limitations of the conditions of the cafeteria, the cafeteria cooking, cooking environment gives a bad feeling, dining tables and chairs, dishes and chopsticks, etc. is not thoroughly cleaned

4, the journey is not convenient. The cafeteria is located in Kasapa Reef, the round-trip process takes about 25 minutes, and the road is not very good, the heat, rain, etc. will lead to a large part of the people choose not to go.

5, employee triage. The number of people in the company every day about 70 people, some employees are their own meals, there is a large part of the staff called the neighborhood takeaway, at this stage of the working day in the cafeteria consumption is about 20-30 people.

6, the meal standard reflects the different, can be introduced to choose the package (such as 10 yuan, 12 yuan, 15 yuan, 18 yuan, can be chosen)

Third, the cafeteria to improve the program

Now for the current outstanding issues and the development of the work of the requirements, and put forward the following program of improvement.

1, the flavor and quality of the dishes is the key to adjusting the structure of the dishes, scientific and rational preparation of recipes, enhance the taste of dishes grade, and timely and good supply varieties of meat and vegetarian reasonable collocation.

2, weekly will be the next week's lunch menu varieties posted on the list, and in strict accordance with the recipes, recipes for the supply, so that the staff of the daily supply of dishes to do a good idea of the situation. Such as meal delivery can provide different package standards (10 yuan, 12 yuan, 15 yuan, 18 yuan, can be chosen).

3, strengthen food safety issues. Require chefs and food preparation staff to do a good job of personal hygiene, and wear work clothes and hats when working. Regular annual health checks, no health certificates, not allowed to work in the cafeteria. To plan procurement, strictly prohibit the purchase of rotten, spoiled food; to do a good job of quantity control, to ensure that the dishes are fresh.

4, from the details to improve the quality of service. Cafeteria work is to see the details, the staff cafeteria in the details but also work hard, kitchen utensils, dishes, dining tables and chairs, the ground, etc. must also be clean and thorough.

Such as the kitchen, dining room environmental health can be a simple rectification, kitchen interior items rearranged and arranged to clean up the ground is not a long time to place the ingredients of small appliances, all items on the shelves into the cabinet, tools, utensils placed neatly, cleaned every day, disinfected on a regular basis. The kitchen operation room does not store any ingredients and finished food after the end of the meal time.

5. Considering the cost of the cafeteria and analyzing the results of the cafeteria questionnaire, if the $400 meal subsidy is used directly in the cafeteria to improve the quality of the meal, 13.2% of the employees agreed, 81.6% of the employees expressed reluctance, and 5.3% of the employees said that the minority obeyed the majority.

According to the results of one month's operation of the cafeteria, 20-30 people eat every day, 15 yuan / person, about 300-450 turnover per day, a month between 7,000-10,000, minus the chef and the wages of the side dishes of 6,600 yuan, minus the cost of the meal, a month's loss of about 4,000.

Suggested cafeteria form program is as follows:

1, it is recommended that the company can give the contractor a monthly subsidy of 5,000 yuan;

2, the company can recruit their own chef;

chef's basic salary of 3,000 yuan, postal salary of 500 yuan, performance appraisal of 500 yuan, a total of 4,000 yuan per month (tentatively proposed). Dishes basic salary of 1500 yuan, job salary of 300 yuan, performance appraisal of 200 yuan, a total monthly salary of 20xx yuan, daily meals and other purchases designated by a person responsible for.

3, can be signed with the surrounding Yangshashan canteen, fast-food restaurants and other food delivery agreement every day by the departments to arrange for personnel statistics call

According to the company's current situation, it is recommended that the implementation of the program 1, to give a certain amount of subsidies to the current contractors, and then from the dishes, tastes, environmental hygiene, and other aspects of the requirements and assessment.

One, the scope of rectification

Qingdao City, within the jurisdiction of the collective canteen of all the institutions enterprises and institutions.

Second, the rectification goal

adhere to the principle of treating both symptoms and root causes, focusing on the root causes, highlighting the key points, scientific management, accelerate the improvement of food service food safety supervision system, strengthen the implementation of food safety responsibility for food service, improve the long-term mechanism of food service supervision, strengthen the capacity of administrative supervision and technical supervision, and build the government supervision, Industry self-regulation, enterprise responsibility, social participation of the work pattern. Through the rectification, so that the organs of enterprises and institutions collective canteen awareness of self-discipline, unlicensed business behavior has been effectively curbed, the organs of enterprises and institutions canteen food safety level has been significantly improved, the majority of workers dietary safety has been effectively safeguarded.

Third, the content of the rectification and measures

(a) organs and institutions canteen food safety system established. Seriously verify whether the organization of institutions and enterprises collective canteen system is sound, whether the establishment of the competent leadership responsibility system, whether the canteen food safety work into the daily management of institutions and enterprises, the canteen whether there are provisions and requirements for the management of the canteen.

(B) food service license holders. Seriously verify whether the authorities and enterprises and institutions canteen food service license expired, whether there is over the scope, over the ability to operate the problem; the new canteen, in strict accordance with the "Food Service License Management Measures" for the permit, the design and layout of the unreasonable, facilities and equipment do not have, food safety management system is not sound, food safety management personnel are not configured in place, do not have the appropriate conditions of the collective canteen. Will not issue a "food service license"; due to changes in licensing conditions, not timely for change, continuation, reissuance or cancellation procedures, and order them to promptly apply for; unauthorized to engage in food service operations, strictly in accordance with the law to investigate and deal with.

(C) the procurement of food raw materials, documentation and invoices. Seriously verify whether the procurement of food and raw materials, food additives and food-related products in institutions and enterprises canteens are strictly requesting permits and invoices, whether the goods certificate ticket is consistent with the establishment of purchase and acceptance of accounts, whether the food warehousing meets the requirements, there is no expiration date of the food, the use of vegetable oil in bulk or turnover of barrels of vegetable oil. Whether the purchase of bulk food is relatively designated, and whether there is a purchase agreement. Focus on checking whether there is an unknown source of livestock and meat products, edible oils and fats, bulk condiments, disposable lunch boxes and chopsticks.

(D) processing places and process hygiene. Carefully verify whether the internal and external environment of the institution's cafeteria is clean, whether the elimination of rats, cockroaches, flies and other harmful insects and breeding conditions of the protective measures; ventilation and exhaust is good, food processing process can do a clear sign, separate the use of localization, storage, to avoid cross-pollution; processing places between the function is complete; food processing can be deep-fried cooked and boiled through. Can the cold storage facilities be cleaned regularly? Whether equipped with effective disinfection facilities and cleaning facilities; hygiene cleaning tools whether there is a special place to store;

(E) practitioners of personal hygiene. Practitioners whether to hold a valid health, training certificates; post health knowledge of the familiar situation; work whether to wear clean work clothes and hats; whether to keep long nails, wear jewelry; whether to suffer from food safety diseases in the direct entry of food work and so on.

(F) the use of food additives. Carefully verify the implementation of food additives procurement and use of management systems, the use of varieties and dosage is in line with GB2760 "food additives use of health standards", whether to achieve the purchase of special stores, special cabinets, special person in charge, special tools, special account requirements.

Fourth, the time schedule

The special rectification from June 20xx to the end of October, the specific time schedule is as follows:

(a) self-checking stage (mid-June to the end of June). The institutions should be seriously self-examination, in accordance with the requirements of the remediation program, from the cafeteria food safety management, food service licenses, the management of evidence and tickets, processing and production hygiene, health certificates, the use of food additives and other six aspects of self-examination, in-depth search for the existence of outstanding problems and weaknesses, and seriously rectification.

(B) the rectification phase (July ~ end of August). Cities (districts) food and drug regulatory authorities, health departments to check and guide the self-checking work of the institutions and enterprises, supervise the rectification of outstanding problems, the implementation of rectification measures. The existence of units that have occurred food safety hazards, to carry out key inspections.

(C) inspection stage (September ~ October). Municipal Food and Drug Administration will in due course on the cities (districts) to rectify the situation of spot checks.

Fifth, the work requirements

(a) to strengthen the organization and leadership to ensure the implementation of the work. Cities (districts) food and drug regulatory departments, health administrative departments should attach great importance to collective canteen food safety work, strengthen organizational leadership, focus on rectification and daily supervision, canteen self-discipline and strengthen the organic combination of supervision, collective canteen food safety in a more prominent position. Adhere to both the symptoms and root causes, focus on the root cause, publicity and education throughout, improve the system throughout, the implementation of the responsibility throughout, inspection and guidance throughout, to ensure that the rectification is effective.

(B) the establishment of long-term mechanism to consolidate the effect of remediation. Cities (districts) food and drug regulatory authorities, health administrative departments should be based on the requirements of this rectification, to carry out collective canteen food safety demonstration project construction. Create a number of food safety demonstration canteens in institutions and enterprises, give full play to the leading role of the demonstration canteen and radiation, and constantly improve the collective canteen food safety management level and hardware facilities of the institutions and enterprises.

(C) education and training to improve health awareness. Food and drug supervision departments at all levels, health administrative departments to strengthen the collective canteen food safety training, seriously organize the study of "Food Safety Law" and its implementing regulations, "Food Service Permit Management Measures" and "Food Service Food Safety Supervision and Management Measures", urging the authorities enterprises and institutions to effectively assume the responsibility of the first responsible for the catering service, the establishment of sound management systems to ensure that the work does not leave a blind spot! The company's management system has been developed to ensure that no blind spots are left in the work, and that no dead ends are left.

(D) to strengthen the inspection of the cafeteria, strictly investigate violations. Food and drug supervision departments at all levels, the health administration should be strictly in accordance with the "Food Safety Law" and its implementing regulations, "Food Service Licensing Regulations", "Food Service Food Safety Supervision and Management Measures", the collective canteen as the focus of food safety prevention and control of accidents, to take measures to identify hidden dangers, and actively guide the development of the authorities of the enterprise and public institutions to develop contingency plans for food safety accidents, to improve the prevention and control level and Response capacity. Strictly investigate and deal with illegal and irregular behaviors in canteens; for cases of bad nature and serious consequences, the punishment should be increased; for suspected crimes, they should be promptly transferred to the judicial organs. Seriously carry out comprehensive investigation. Food and drug supervision departments at all levels, health administration should be in accordance with the principle of territorial supervision, the organization of the jurisdiction of the institutions and enterprises to carry out a comprehensive inspection of the canteen, seriously find the weak links, and take timely and effective measures to plug the management loopholes. To fully implement the grid management responsibility, to ensure that the rectification work to grasp the details, to achieve results.

(E) do a good job of checking the summary, timely reporting of information. Cities (districts) food and drug regulatory departments, health administrative departments to summarize the rectification work in a timely manner, and will be a written summary of the inspection and Annex 3, 4 in 20xx November 5, reported to the Municipal Food and Drug Administration.

Company cafeteria rectification program 5

In order to provide employees with a better dining environment, to ensure that everyone in the cafeteria can eat more healthy and safe meals, to provide more convenient conditions for everyone to improve the cafeteria's existing problems, the Department of Administration in the current year will be a comprehensive transformation of the cafeteria.

First of all, the current problems in the canteen are as follows:

1, the canteen public **** area and the operating room walls have not been painted for many years, the wall due to climatic reasons appeared warped skin and moldy phenomenon, it looks extremely unattractive, and the wall is dark with dirty stains.

2, the package room wall is also relatively old, simple decoration, fittings unprofessional, need to be refurbished.

3, the cafeteria operating room items stacked too much, the layout is unreasonable and unattractive.

4, dining chopsticks open to prevent, reach in and take, the use of unhygienic.

5, the menu board is not obvious, the daily menu we rarely pay attention to.

6, the chef clothing is not professional enough, the chef hit the dishes without a mask.

7, the cafeteria purchased by the general increase in the price of food, the need to increase the purchase cost price.

8, the employee's belongings, bags are placed on the dining table, cluttered piles, irregular, and encroachment on the desktop can not use the desktop dining.

9, the cafeteria more oil stains, desktop, placed items difficult to scrub.

10, toothpicks, drawer paper placed haphazardly.

11, the window on the left side of the staff to bring their own food miscellaneous placed, looking unattractive.

This is a series of problems in the current canteen, according to the above problems, combined with the actual situation of the company, the canteen will be transformed as follows:

1, the canteen dining area and the operating room wall repainting. Estimated quotation is as follows: Area to be painted: public **** dining area

operation room area

private room area

① material cost: xx

② labor cost: xxx

③ time limit: xx

2, private room for repainting and construction of the wall enclosure, tablecloth replacement, lamp replacement, desktop configuration bouquet. Expected quotation: enclosure wallpaper area and quotation

Tablecloth quotation

Lighting quotation

bouquet of quotes

3, the operation of the room to organize the establishment of the storage room, the establishment of the canteen raw materials used in the details.

4, the procurement of chopstick sterilizer, rice bucket, placing racks and other accessories.

Estimated price: ① chopstick sterilizer (general chopsticks box 30 yuan, stainless steel ultraviolet chopstick sterilizer box 80 yuan, automatic high-temperature ozone sterilizer 300 yuan)

② rice bucket 100 yuan

③ placed on the shelf company to build.

5, the procurement of new menu boards and installation of obvious decorations placed in the window to play food. Estimated quote 100 yuan

6, uniform clothing, clothing logo Tachibana words or wear a badge. Cooks are required to wear masks for playing dishes. Estimated price of $100

7, apply for upgrading the price of food.

8, additional luggage items placed cabinet.

9, buy Amway multi-functional cleaner. Estimated price of 50 yuan

10, the cafeteria to place paper towels, toothpicks for dining staff to use, and placed in the left side of the window to beat the food.

11, the cafeteria window on the left side of the staff to bring their own food uniformly placed in the food window.

The above is the main program about the rectification of the cafeteria, the overall offer in accordance with the consulting price, there may be a gap with the actual situation, which is normal. Cafeteria renovation and management is an important part of the administrative logistics work, cafeteria health and safety work is also related to the health of the staff of the top priority, the Ministry of Administration will make more efforts to improve the cafeteria in the future, so that the management of the company's cafeteria can be on a new level.