1. All the distributed non-staple foods have license certificates and quarantine certificates that meet the national hygiene standards.
second, according to the quality distribution required by the manufacturer, unqualified products are unconditionally returned and replaced in time.
3. The quantity of delivery shall be subject to the manufacturer's order and weighing.
fourth, deliver the goods to the designated place on time according to the delivery time required by the manufacturer.
5. It can be sent to the manufacturer for approval before signing the distribution contract; If there is any dissatisfaction during the cooperation, the contract shall be terminated at any time.
6. product pricing is once a week or half a month, and the price is quoted according to the market situation of vegetables, and the settlement is half a month or a month.
VII. Regular follow-up service: Each customer has a special person in charge, with a return visit and feedback, and carefully handles every customer's comments and suggestions.
The service of vegetable and agricultural products distribution is mainly to meet the needs of organizations, groups and other units that have chefs, but are troubled by the high cost of vegetable procurement every day. Our professional and perfect logistics center will provide you with fresh, hygienic and safe vegetables, which will not only effectively reduce the cost of ingredients (centralized procurement), but also solve the loopholes in your management.
Strict inspection and quality assurance
Food safety has become the focus of the whole society. In order to strictly control quality and build brand image in an all-round way. It has truly achieved scientific, standardized and standardized management, and solved various problems caused by the variety and complicated cooking of traditional Chinese food.
items to be detected by the rapid tester:
1, detection of sodium formaldehyde
3, detection of meat moisture
4, rapid detection of pesticides
5, detection of clenbuterol
6, rapid detection of formaldehyde
7, rapid detection of nitrite
8. Rapid detection of bleach (sulfur dioxide) in food
Chemical detection items:
1. Detection of flour whitening agent benzoyl peroxide
2. Detection of borax in rice and flour products
3. Detection of flour products steamed with sulfur
4. Identification and detection of tung oil in food vegetable oil
5. Food Detection of fermented vinegar and artificial vinegar
Timely processing to ensure fresh
Processing of semi-finished food:
Strictly implement and monitor all links from restaurant planning and construction to product production, packaging, storage, transportation and sales to ensure food safety and hygiene. Follow the principle of proximity, produce and process in the nearest production base according to market needs, and deliver them to customers as quickly as possible to ensure that the products are fresh and delicious. Operating healthy and safe products is the fundamental and prerequisite for survival and development.
Soft and hard management, complete system
Systematization of management:
Networked subdivision management, group chain operation and standardized operation mode, with their professional advantages and scale effect, directly and effectively reduce the operating and management costs, laying the foundation for achieving a win-win situation for the company, customers and society.
create a "green and healthy shinkansen"
service process:
sign a contract → confirm the price → place an order → organize the supply of goods → quality inspection → delivery → acceptance → service feedback settlement
delivery method:
(1) package delivery method: your company will negotiate a reasonable package price and delivery standard according to the dining standard of employees for each meal, and our company will specialize in it. According to the number of people eating, the distribution center will deliver the daily raw materials such as meat, aquatic products and vegetables to the place designated by your company on time and in quantity, which will be checked and accepted by your company personnel, and will be settled once a month according to the number of people.
(2) Distribution according to the market price of the day: Party A will fax the quantity of vegetables and other non-staple food raw materials needed for the next day to our distribution center, and our company will set the price according to the quantity on time and according to the market price of the day, and settle it once a month.
(3) regular pricing and distribution: after the quotation is provided by Party B on a regular basis (once a week) and confirmed by Party A, Party B will deliver it to the place designated by Party A for acceptance according to the quantity predicted by Party A on time, and both parties will price it according to the pre-agreed price and settle it once a month.
(4) Other methods shall be agreed by both parties separately.
fast delivery, intimate home
a modern, multi-functional van for food delivery, with hundreds of deliverymen, nervously shuttled up and sent fresh vegetables and warm greetings to your company at the first time.
the quality of an enterprise's diet directly affects the enthusiasm of employees and their sense of belonging to the enterprise, thus affecting the production and work efficiency of the enterprise. If you want employees to devote themselves to production, you should give them a feeling of being at home and the warmth of the enterprise, and give them a scientific meal plan!
service commitment:
category: complete variety, meet the needs
quality: superior safety, absolute guarantee
quantity: enough gold, subject to acceptance
price: periodic pricing, clear and affordable
time: punctual delivery, rain or shine
service: follow-up all day, until satisfaction
Do not buy meat that has not been inspected by the relevant departments, livestock and poultry, aquatic products that have died of illness, poisoning or unknown causes, and raw materials that have odor, rot, mildew and insects; All kinds of foods and seasonings should meet the hygiene requirements to prevent them from going out of date; Food and raw materials should be stored off the ground and off the wall, and wet and dry items should not be stored in the same room.
② The raw and cooked food should be separated to ensure that the food tastes delicious and pure.
(3) operation should be carried out in different stations and pools to avoid cross-contamination; Vegetables should be operated in the order of picking, washing, cutting and soaking.
④ The processed raw materials should be processed and cooked in time, and cooked thoroughly to ensure food safety and prevent poisoning.
⑤ The processed cooked food should be properly kept. If it is stored for more than 1H, it can only be eaten after being reheated.
⑥ raw and cooked food should be stored separately in the refrigerator to prevent the cooked food from being contaminated.
2. Kitchen hygiene management:
① A post responsibility system is established for kitchen cleaning. All daily-use kitchen utensils must be strictly disinfected after work every day. When cleaning, they should be washed once, brushed twice, washed three times, disinfected four times and cleaned five times. After disinfection, they should be sealed and kept to prevent re-pollution. Unserified kitchen utensils should not be used.
② All kitchen utensils should be placed in order after use, and the chopping boards should be placed vertically to ensure the bottom, surface and edges are bright, and the chopping boards for cutting raw and cooked food should be used separately.
③ The vegetable washing pool, meat washing pool and kitchen utensils washing pool should be separated and not mixed.
④ The stove, batching table and workbench should be wiped after completion to ensure cleanliness.
⑤ The sewer should be cleaned every day, and sundries such as vegetable residues should be thoroughly removed to ensure smooth drainage and remove peculiar smell.
⑥ eliminate the sanitary dead angle, and kill rats, cockroaches, flies, etc. regularly.
⑦ The goods in the warehouse should be placed neatly, and indoor air circulation should be maintained to prevent the goods from going moldy and deteriorating.
3. Hygienic management of the dining room:
① After eating, the tables and chairs must be wiped, kept clean and free of dust and oil stains, and the ground is free of garbage and sundries, so as to ensure no water accumulation, cleanliness and refreshment.
② doors, windows, walls, fans and lamps should be cleaned regularly, and ventilation and sewage facilities should be cleaned and maintained regularly to ensure normal operation.
③ Clean the table, chair and floor once a week, and make the kitchen free of flies, cockroaches and ants.
IV. Personal hygiene management:
① Employees must hold health certificates of health and epidemic prevention stations before taking up their posts, and receive regular physical examinations.
② employees should receive health training, maintain personal hygiene, form good health habits, and wash their hands, cut their nails, take a bath, wash their clothes, wash their bedding and change their work clothes frequently, so as to maintain a good work style.
③ No spitting, smoking, long fingernails, lipstick, etc. in the work area; It is forbidden to laugh and play during working hours, and it is forbidden to wash clothes in the kitchen.
④ Maintain good hygiene habits, wear work clothes, identification cards, work caps and masks when going to work, and do not cough, sneeze or other unsanitary actions on food, and do not taste directly with a spoon.
⑤ employees who have colds and other diseases must take vacations to avoid food infection.
canteen contracting agreement
Party A: (hereinafter referred to as Party A)
Party B: (hereinafter referred to as Party B)
According to the Contract Law of the People's Republic of China and other relevant laws and regulations, Party A and Party B have reached the following agreement on canteen contracting through negotiation:
1. Operation mode: < p
all the equipment and facilities provided by party a shall be compensated by party b according to the price for any man-made damage or lack during the use of party B .. (For details of the kitchen equipment provided by Party A, please refer to the information list.) Party A will solve the dormitory for Party B's kitchen staff.
2. The equipment that must be added or replaced during the contract period shall be proposed by Party B, and Party A shall be responsible for it after Party A agrees.
3. Party B is responsible for the food intake, side dishes, cooking and dining service in the canteen. Party B shall be responsible for the cleaning supplies in the canteen.
II. Rights and obligations of both parties:
1. Rights and obligations of Party A:
A: Party A shall supervise Party B to operate according to law, perform the contract, and do a good job in guidance and coordination.
B: party a shall supervise party b's cooking, side dishes, nutrition collocation, service level and sanitary conditions, and party b shall make timely rectification according to party a's requirements.
C: party a shall assist party b in maintaining public order in the canteen and strengthen the education of employees.
2. Rights and obligations of Party B:
A: Party B shall provide Party A with the business license (photocopy) or relevant business certificates (photocopy). Party B is responsible for the management of the canteen, including personnel, collocation and production of dishes, sanitary dining environment and service.
B: party b shall ensure that the meal time will not affect the normal work and rest time of the company.
C: party b must abide by the national and local standards on environment and hygiene, and it is forbidden to supply rotten food, so as to keep the dishes fresh and hygienic.
D: party b must provide all meals on time, in good quality and quantity, so as to be fresh, delicious, innovative and with good nutrition.
E: the on-site staff of party b must pass the physical examination and have a health certificate. It also requires a physical examination once a year, and the expenses shall be borne by Party B..
F: all staff working in the canteen belong to Party B's employees, and Party B shall be responsible for their wages and benefits.
G: party b strictly requires kitchen staff to abide by national laws and regulations, kitchen discipline and factory rules and regulations. Without permission, you may not enter the company's workshops, warehouses, office buildings, other dormitories and other important places.
3. Food standard: breakfast: RMB, Chinese food: RMB, dinner: RMB, in which Chinese food: big meat and small meat vegetable soup, and evening meal: big meat and small meat vegetable soup.
iv. settlement method: according to the actual number of people dining, party a will settle the meal fee once a month or half a month and pay it to party b in cash or by cheque on the day of each month.
5. If either party intends to terminate the cooperative relationship, it shall notify the other party one month in advance. After the handover, Party A shall pay all the money to Party B before Party B can leave the factory.
VI. Liability for breach of contract:
1. If Party A's personnel suffer from food poisoning due to unclean food provided by Party B, or other adverse consequences are caused, the responsibility shall be determined by the relevant departments, and the responsible party shall be responsible
2. If Party A fails to settle Party B's accounts on time without reason, it shall bear liquidated damages. (According to the bank's overdue payment).
3. if one party intentionally terminates the cooperation without giving the other party a month's notice, it shall compensate the other party for 31% of the last month's meal expenses.
VII. Term of validity of the contract: from the date of the year to the date of the year.
VIII. Dispute settlement:
In case of any dispute arising from the execution of this contract, both parties shall settle it through negotiation; if negotiation fails, they may bring a lawsuit to the people's court for settlement. The contract shall come into effect after being signed by both parties. The original contract is in duplicate, and each party holds one copy.
party a's (seal) and party b's (seal)
year, month, year, month, year, month and day.