Employee cafeteria management program (General 5)

In order to ensure that things or work in a scientific and orderly manner, it is often necessary to carry out the program in advance to prepare for the program, the content of the program is the higher level to the lower level or involves a relatively large area of work, are generally used with the "head of the document" issued in the form. So the question is, how to write the program? The following is my collection of employee cafeteria management program (general 5), welcome to read and collect.

Staff cafeteria management program Part 1

The dining room is the place where students eat, keep the dining room environment clean, sanitary, is to ensure that students eat normally and students food hygiene and safety is an important link. To this end, the development of restaurant health management system:

1, the cafeteria staff must be in good health, suffering from (eg: hepatitis, tuberculosis, etc.) infectious diseases teachers are strictly prohibited from entering the cafeteria.

2, the cafeteria staff must ensure that the cafeteria's health, stove, operating table, etc. There shall be no accumulation of dust, the ground must be kept clean, there shall be no accumulation of dust.

3, the canteen cooking utensils must be cleaned and disinfected on the same day after use, and do put things in order.

4, the canteen tableware used once, must be cleaned with detergent and disinfected before re-use.

5. The staff of the cafeteria should not allow other teachers and outsiders to enter the cafeteria.

6. Health and safety accidents caused by malfeasance and carelessness of the teachers in charge of the week, depending on the circumstances, will be criticized and educated, deducted from the month's live allowances, and deducted from the end-of-year target awards and other penalties. The situation is serious, violating the law, the transfer of judicial organs, to be held accountable.

7, on the inventory of various items, food supplies specifications, performance, storage precautions, quality and freshness period.

8, the account is consistent, that is, the requirements of the inventory of goods account, inbound and outbound records in line with the physical.

9, a variety of items in the library to meet the requirements of custody. Separation of raw and cooked, separation of types, the storage of various items away from the wall off the ground.

10, in the quality of the goods, food supplies do not enter the warehouse.

11, the items out of the warehouse adhere to the principle of first-in-first-out.

1, dining management

foreign guests dining, the company office needs to be issued by the guest dining list, the canteen can be admitted;

no special circumstances, the canteen to ensure that the meal on time, the dining staff should abide by the dining time;

employees dining shall be the end of the remaining meals into the slop bucket, shall not be the remaining meals into the slop bucket, the staff shall not be the remaining meals into the slop bucket, the staff shall not be the remaining meals into the slop bucket, the staff shall not be the remaining meals into the slop bucket, the staff shall not be the remaining meals into the slop bucket. The staff shall pour the leftover meal into the slop bucket after finishing the meal, and shall not leave the leftover meal on the table.

2. Food hygiene management

The leftover food is left on the table.

All kinds of vegetables, seafood, etc. should be washed and then cut, no mud, sand and debris, no mold and deterioration, to eliminate food poisoning;

All kinds of food should be classified and stored, the main and sideline food, raw and auxiliary materials (to be processed food), finished products are stored separately, the food shall not be mixed with sundry items, to prevent cross-contamination of food;

The cafeteria staff should be required by the epidemic prevention must be carried out annually a Physical examination, unqualified persons are not allowed to work;

Keep the restaurant clean, stove, cooking utensils, plates, tables, etc., clean and dirt-free, neatly arranged, the ground without grease, no smell, no debris.

3, equipment management

Cooking equipment, such as the establishment of management accounts, a clear custodian of the responsibility to strengthen the maintenance of equipment to ensure that the use of intact;

Strengthening of the care of public property education, the deliberate defacement or destruction of the restaurant public **** facilities, in addition to the price of compensation, will be punished with a fine of less than 500 yuan.

4, daily work management

strict purchase and acceptance of goods, food and raw materials procurement must be more than two people, the purchase of food raw materials must be supervisors acceptance before use or storage, and by the supervisor of the list of signatures on the checklist.

Monthly production of cafeteria income and expenditure statements, must maintain a balance of income and expenditure, and reported to the competent ministries;

Cafeteria staff must fulfill the duties of this post, working hours are in accordance with the provisions of the work clothes, work cap; comply with the rules and regulations, to the purpose of high-quality service, to complete the work tasks.

Staff cafeteria management program Part 3

In order to make the cafeteria work further standardization, institutionalization, so that the cafeteria can do high-quality, safe and efficient service to teachers and students, has developed the following management program.

First, the canteen workflow management

1.Purchasing. The cafeteria set up a purchase, every day after the completion of the purchase carefully fill out the purchase order, and sign. Custodian for the end of the month inventory, the administrator for the end of the month checkout, and then archived.

2. Acceptance and custody. The cafeteria has a custodian who verifies and accepts the purchased items against the purchase order every day, signs the purchase order after acceptance, and keeps the purchase order for end-of-month inventory.

3. Developing menus and receiving items. The cafeteria cooks implement a rotating system of main and sous chef duty. The chef is responsible for the day according to the buyer to purchase raw materials and warehouse storage, in collaboration with the cafeteria manager to prepare the day of the menu for lunch and dinner and the next day's breakfast plan and announced, and then receive the required materials, signed on the receipt for the end of the month combined with the purchase order for the inventory checkout.

4. meal processing. Each meal must be prepared 5 minutes before the meal. The entire processing process by the chef unified division of labor deployment of kitchen staff. The processed meals should be kept hot and clean.

5. Dining. During the meal period, the internal affairs of the cafeteria are unified by the cafeteria manager for coordination. Responsible for playing food workers to fix the window. Cafeteria managers should be based on the dining situation in a timely allocation of food, if there is a shortage of food to take timely measures.

6. After meal cleaning, cleaning and cleaning. After the meal, the administrator organizes the division of labor, the table, kitchen utensils, tableware cleaning, and classified in a fixed position, the kitchen, the dining room cleaning, rinsing; the remaining meals for appropriate treatment.

7. Every Saturday to carry out kitchenware, tableware cleaning and kitchen, dining room and the surrounding environment cleaning. At the end of each month to purchase raw materials and the use of raw materials inventory, and list the inventory items for the month and the number of; at the end of each month, the Food Committee and the cafeteria manager to carry out the month's costing and accounting organization.

Second, the work of the canteen system

1. On time on and off, adhere to the workstation, obey the administrator arrangements, in case of trouble to ask for leave. Unexcused late deduction of 50% of the day's wages, unexcused miners once deducted 5% of the month's wages, sick, personal leave deducted the day's wages.

2. Establish the idea of wholeheartedly serving teachers and students, and professional ethics. Civilized service, kind attitude, active and enthusiastic, courteous to others, love their jobs, serious and responsible. Continuously study the business, and strive to improve their own business level.

3. Develop good working habits, a variety of kitchen utensils, tableware to be placed in a fixed position, put back in a timely manner after the use of a variety of items are not placed anywhere.

4. Care for public property. The use of boilers, pasta presses and other equipment to strictly comply with operating procedures, cleaning dishes, kitchen utensils to be careful and meticulous.

5. Purchasers should keep the quality and cost of purchased goods. Procurement of rotten, spoiled food is strictly prohibited; the custodian to do items in and out of the account clearly, the procedure is clear; cooks should continue to study the business, more brains, so that the cooked food, taste and flavor. And according to the season and the characteristics of the meal, prepare enough meals, on the one hand, so that the degree of waste of food to minimize, and will not make the meal is not enough to eat.

6. Do a good job of cafeteria safety. Boiler operation to strictly adhere to operating procedures, raw and cooked food and processing equipment to be placed in categories to prevent contamination; cafeteria personnel are strictly prohibited from entering the kitchen and safekeeping room; flammable and explosive substances to be placed in accordance with the provisions of the accident to prevent the occurrence of the cafeteria staff to leave

Before opening the kitchen, you must be placed in the kitchen of all kinds of food, close the doors and windows, check the various types of power switch, equipment, stoves, etc., and to do a good job of fire prevention, anti-theft, anti-drug work.

7. Do a good job of cafeteria hygiene. During the work must wear overalls, pay attention to food hygiene, tableware hygiene, environmental hygiene, personal hygiene, such as coughing, diarrhea, fever, vomiting and other diseases, should be asked to the administrator of the leave of absence from the cafeteria workstation.

8. Cafeteria staff should be responsible for the division of labor, but also unity and cooperation, sincere treatment of people, civilized language, no quarrels during the work, no fighting.

Third, the cafeteria health system

(a) food hygiene

1. Do not buy not fresh food, is strictly prohibited to buy and use rotting food, as well as other sensory traits of abnormal food.

2. To achieve the isolation of raw products and finished products, cooked products, finished products and semi-finished products, food and sundry isolation. Refrigeration to do meat and fish food and other food isolation.

3. Food production and sales process should pay attention to fly prevention, dust prevention, in order to avoid sundries mixed into the food.

4. Food that is eaten after a meal must be reheated.

5. All kinds of seasonings should not be left for a long time, and all kinds of utensils should be washed frequently.

(B) tableware, kitchen utensils health

1. Knife, pier, plate, barrels, pots, baskets, stoves, pots, rags and other kitchen utensils should be cleaned at every meal to maintain the cleanliness of kitchen utensils. Tableware after use should be a wash, two brushes, three flushes, four disinfection four categories.

2. Kitchen utensils and tableware should be fixed.

(C) environmental health

1. To regularly clean and wash the floor of the cafeteria, so that the ground is free of debris and stagnant water

2. The storage room should be kept clean, dry and ventilated, the storage room shall not store other sundries and personal belongings, the items should be stored away from the ground, separated from the wall, categorized.

3. The gutter around the cafeteria, corners, slop buckets, garbage piles should be regularly cleaned to prevent bacterial infection of food

4. The storage of kitchen utensils, cutlery in all corners should be frequently wiped washing.

(D) canteen staff personal hygiene

1. canteen staff to do the "four diligence" diligent hand-washing, nail clipping; diligent washing of clothes, bedding; diligent bathing, haircutting; diligent change of work clothes.

2. Before work and after handling food materials, after the toilet to wash hands with soap and flowing water, direct hand contact with imported food before (such as grasping vermicelli, cutting vegetables, processing flour, etc.) should be disinfected with hot water.

3. Not during food processing and sales of food before smoking, improper food coughing, sneezing, not spitting.

Four, supervision and management

1. Establishment of the Food Committee. The dietary committee consists of the following members:

Principal: directly responsible to the higher authorities. Coordinate all the work of the cafeteria. General Affairs Office: the operational management of the cafeteria. Once a month in collaboration with the cafeteria administrator for the end of the month settlement work, timely improvement, repair of the cafeteria equipment and facilities.

Church and State Department: with the cafeteria to do a good job of dining order management, to strengthen the students thrifty, civilized and polite education.

Cafeteria administrator: and cafeteria health administrator. The direct manager of the cafeteria.

Staff cafeteria management program Part 4

First, the cafeteria staff must hold the health department's "health card" on duty.

Second, without permission, in addition to the cafeteria staff, no one is allowed to enter the kitchen operation room;

Third, kitchen cleaning supplies should be placed separately from condiments, dishes, etc.;

Fourth, the use of cooking equipment or utensils to strictly comply with the operating procedures, to prevent accidents;

Fifth, the cooks before leaving work, we must close the doors and windows, check the various types of power switch, equipment and so on.

V.

Six, cooking staff should be courteous, enthusiastic service, not to make things difficult for the dining staff;

Seven, the cafeteria cooks should comply with the company's various management regulations, the amount of food should be prepared to carry out reasonable control to eliminate waste; at the same time, to ensure that the staff to provide hygiene, a reasonable diet and good service and quality of food, shall not supply poor quality, rotten, expired food, violators The company will be dismissed;

eight, canteen cooks must ensure that the kitchen tableware and canteen environment cleanliness and hygiene, if it does not meet the inspection requirements, a warning and a fine of 10-50 yuan.

ix, canteen cooks to properly store, use canteen utensils, electrical appliances and other items, shall not be intentionally damaged; if it is intentionally damaged items to be compensated at the price;

x, it is strictly prohibited to cook the canteen dishes, utensils to take home, if you find that some of these phenomena occur, then it is considered as embezzlement, and impose more than 100 yuan of the `fine, and the circumstances of the serious case to be dismissed.

xi, canteen cooks to be constantly renovating meal patterns, to achieve high quality meals, taste malefactors, to be on time to start the meal, shall not be passive, without permission, with outsiders to enter the canteen work area;

xii, it is strictly prohibited to cook unauthorized use of medicated water to eliminate the flies, rodents, or unauthorized poisonous substances will be brought into the canteen work area, once found to be immediately dismissed;

xiii

xv, the cafeteria management personnel should be in line with the principle of good quality and low price, the principle of comparison of goods to choose a fixed supplier of daily dishes, foodstuffs and other materials;

xvi, the purchased items should be guaranteed to be fresh, and the purchase of diseased and dead pork and expired, deteriorated vegetables, condiments and meat products is strictly prohibited;

xvii, the daily purchased dishes must be by the canteen administrator and cooks**** to ensure the acceptance and verification. The same acceptance verification to ensure that the accounts match; daily purchases will be registered in the procurement income and expenditure table, and make statistics; cafeteria administrator in accordance with the provisions of the Ministry of Finance cycle to receive the cafeteria reserve, and settle with the Ministry of Finance in a timely manner.

Staff canteen management program Part 5

The school canteen is related to the health of teachers and students, the normal teaching order of the school and social stability. In order to do a good job of school cafeteria management, improve the management level of school cafeterias, in accordance with the "Food Sanitation Law", "Ministry of Health, Ministry of Education, student canteens and student collective dining health management regulations" and "Ministry of Health on the implementation of food hygiene supervision and quantitative grading system of management notice" and other requirements, specially formulated for the implementation of this program.

First, the implementation of school model management purpose

Through the implementation of school model management, to further improve the overall level of supervision and management of school canteens. Effectively prevent the occurrence of collective food poisoning accidents in schools, student canteens should fully reflect the public welfare and service, adhere to the service for students.

Second, the implementation of school canteen model management

(a) sound management mechanism, strengthen the work responsibility.

Schools to establish and improve the canteen management system and leadership responsibility. School principals are responsible for the management of school canteens, is the first person responsible for the management of school canteens, to establish the first person responsible for the leader, the director of the general affairs department and the canteen management personnel composed of canteen management leading group, fully responsible for the health and safety of the school canteen and the management of the work.

(b) reflect the public service, to determine the mode of operation.

Cafeteria operated and managed by the school, the use of contracted work does not cover the mode of operation, not contracted or disguised as contracted to individuals for profitability.

1, the school sent a full management, mainly by the director of general affairs in charge of cafeteria work, cafeteria buyers and custodians fully responsible.

2. The purchaser and custodian of the cafeteria are dispatched by the school to perform the purchasing and custodial duties on behalf of the school.

Purchased raw materials are first inspected by the custodian and then registered in the warehouse. The outgoing materials are registered and signed, and the school takes regular monthly inventory.

3. In order to ensure the quality of production, the school has mandatory rules for the composition of the production team: all staff must be healthy and licensed.

4, the cafeteria staff must be clear about their responsibilities, in strict accordance with the recipe sheet to organize production, to achieve time, quality and quantity. The production of food supplied to the students in a timely manner, students finished eating, timely collection of food utensils, and their cleaning and disinfection. Responsible for all cleaning and sanitizing work in the production cafeteria. Responsible for the production of guest meals.

(C) standardize the facilities services, the implementation of standardized management.

1, set the standard complete functional room

School canteens should be set up roughing room, cutting room, cooking room, food preparation room, disinfection room, locker room, warehouse, dining room and other functional rooms. Infrastructure to meet the following standards:

(1) roughing room

Food roughing should have a fixed place, there are basic dust and fly prevention facilities, and equipped with shelves or placed in the food cupboards, and the dining room with food room, cooked food room, cooking room, etc. separate. The floor and wainscot of the processing place should be made of impermeable materials, and the sewers should be open for flushing and drainage. Rough processing of food should have enough water supply, the water quality should be in line with national drinking water health standards. Rough processing places should have more than three pools, so that meat and vegetarian food washing pool. Wash mops and other cleaning supplies and cleaning food pool separate.

(2) cut with the room

Cut with the room should be a special room, the ground should have a certain slope, easy to wash and clean. Sewerage is smooth, there are food refrigerators and waste boxes with covers (barrels), processing down the waste poured into the box in a timely manner, and remove the same day. Dispensing end, should be done in a timely manner to rinse, wash and other cleaning work to maintain indoor cleanliness and sanitation.

(3) cooking room

Processing place of the stove to keep the sewer open, the stove should have smoke exhaust hood, stove surface and stove walls are often washed to achieve no grease, no ash, no food residue, exhaust hood does not drip oil, the end of the work to do a good job on the ground, the stove, the operating table and utensils cleaning, scrubbing, to keep the processing place clean.

(4) food preparation room

There is a food preparation table, finished goods shelves. Air disinfection facilities are complete, equipped with cold storage facilities for sampling and the need to refrigerate cooked products of cold storage facilities wet facilities, and operate normally. Doors and windows connected to the outside world are equipped with complete fly and dust prevention facilities.

(5) disinfection room

Tableware cleaning and disinfection places should be separated from cutting, preparation, cooking places to avoid cross-contamination. Disinfection of tableware can be used for physical disinfection and chemical disinfection of two kinds. The use of chemical disinfection, respectively, for the initial washing of tableware, cleaning, immersion disinfection and disinfectant residue rinse, all types of pools should be marked with a clear sign of its purpose.

(6) locker room

Set up a sink, equipped with a coat rack or a large space hanging closet and shoe racks, towel hooks and simple grooming utensils.

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