In order to ensure the quality of food products, the catering industry has formulated relevant management regulations. Here, I will give you some information about the management regulations of food products, hoping to help you. Food production management regulations

1. Set standards for all dishes. The team to which the dishes belong shall be responsible for the establishment, which shall be implemented after examination, and the chef shall conduct spot checks according to the standards.

second, each team in the kitchen shall set up the chef's responsibility system. Each group is headed by a chef, who is fully responsible for the purchase, acceptance, processing, storage, production, sales and feedback collection of raw materials in the team, forming a one-stop production.

Punishment method:

1. Due to the error of proportioning quantity and molding standard exceeding 5%? 11%, 1? Two points.

2. If the taste and color of the dishes are not up to the standard, 2? Three points

3. Before the dishes are served, the chef, the waiter, the waiter or the restaurant manager will be punished with 1 points.

4. If there are quality problems that cause customers to complain, it will be divided into the following five situations:

1. The penalty for sundries in dishes will be 2 points.

2. If the finished dishes have quality problems such as being too salty, seriously insufficient in taste, unsuitable in color and excessive in heat, or not provided according to special requirements, it will be punished by 4 points.

3. If the food is served slowly (as the case may be), the penalty will be 5 points.

4. Complaints caused by raw materials deterioration or unfamiliarity will be punished by 6 points.

5. If serious complaints are caused (for example, guests don't pay the bill, etc.), 11 points will be deducted from the kitchen, and the higher authorities will handle it again.

Principle of penalty proportion distribution:

1. Hot dish team: the team is responsible for the chef to bear 51%, and the load and chopping board are borne in proportion to the salary;

2. Cold dish team: 51% will be borne by the team leader, and the other 51% will be borne by the rest according to the salary ratio;