chapter I general provisions

article 1 these provisions are formulated in order to further promote and standardize the socialization reform of the company's logistics, strengthen the management of the company's internal restaurants, safeguard the health of employees, safeguard their legitimate rights and interests, and provide sanitary and clean dining services for the employees of the company.

article 2 these provisions apply to the company's internal restaurants and all kinds of catering business places that will provide dining services for the company's employees in the future.

Chapter II Restaurant Management

Article 3 The internal restaurant shall be supervised by both the company and the employees. The office shall be responsible for the supervision of the restaurant on behalf of the company, and the employees shall have the right to make suggestions, comments and complaints on the management and service of the restaurant.

1. Office management responsibilities:

(1) To implement the laws and regulations on catering management promulgated and implemented by the state, provinces, cities, counties and health and epidemic prevention departments;

(2) on the basis of extensive consultation, gradually formulate, improve and perfect the company's internal restaurant management rules and regulations, and organize their implementation;

(3) responsible for the recruitment and signing of catering service units of the company;

(4) to supervise, inspect and punish the food quality and price of the company's restaurant catering service units;

(5) to accept and handle employees' opinions, suggestions and complaints about restaurant services on behalf of the company.

2. Employee supervision rights:

(1) Employees have the right to ask questions, suggestions, opinions or complaints about the sanitary conditions, food quality and price of the restaurant, and have the right to ask the restaurant for a definite answer;

(2) On the premise of voluntary recommendation, five restaurant hygiene supervisors will be elected from the staff, and the office will regularly convene tripartite discussions between supervisors and restaurant operators to reflect and deal with questions, suggestions and complaints about restaurant management.

chapter iii service requirements

article 4 a restaurant catering contractor shall sign a service agreement with the company, and shall not subcontract it to other business units without the consent of the company after signing the contract, and sign a responsibility letter for food hygiene and safety.

article 5 catering service units must strictly abide by national laws and regulations, rules and regulations formulated by health and epidemic prevention, industry and commerce, taxation and other relevant departments and companies, and strictly fulfill catering service agreements.

article 6 catering service units aim at serving the employees of the company, and do a good job in catering service according to the production and operation characteristics of the company and the needs of employees.

article 7 catering service units shall establish and improve various rules and regulations, conduct scientific management and standardize services, and provide employees with a hygienic and safe dining environment. The company office is responsible for checking and standardizing its internal management regulations.

article 8 catering service units shall ensure the food quality, and the office shall conduct irregular inspections and spot checks on edible oil and meat products, and restaurants shall strive to increase and constantly adjust the taste of meals, strictly conduct cost accounting, reasonably set the price of dishes and provide civilized service. Article 9 A catering service unit shall set up a complaint box, an opinion book, post a public notice of restaurant operation, and have the obligation and responsibility to sincerely accept and promptly solve the opinions, suggestions and complaints of employees on food quality, price, service attitude, hygiene and other issues.

article 11 a restaurant service operator shall not recruit restaurant staff at will without the consent of the company, and the hired staff shall go to a regular hospital designated by the company for health examination.

chapter iv food hygiene

article 11 catering service units must strictly implement the food hygiene law, abide by the relevant rules and regulations formulated by the company, and accept the guidance, supervision, inspection and punishment of the relevant management departments such as health and epidemic prevention, industrial and commercial taxation, the departments in charge of the company and the employees. You must apply for various licenses in accordance with the relevant provisions of the state, and the expenses shall be borne by the restaurant business unit.

Article 12 A catering service unit must accept the inspection of food hygiene and safety conducted by the health and epidemic prevention departments. For the problems found in the inspection, measures should be taken in time to rectify and submit the rectification plan. If you are punished for the sanitary problems in the restaurant, it shall be borne by the restaurant business unit and has nothing to do with the company. At the same time, the company will double the fine as appropriate.

Chapter V Use of Tableware

Article 13 All kinds of tableware and equipment shall be purchased by restaurants themselves, and shall be kept by designated personnel, and perfect use regulations shall be formulated.

article 14 the tableware and equipment shall be maintained and disinfected regularly to ensure the normal use and cleanliness of the equipment.

article 15 safety measures should be taken in use to prevent accidents and ensure safety in use.

article 16 do a good job in cleaning and disinfecting equipment, and do not process articles with uncertain sanitary conditions.

Chapter VI Supplementary Provisions

Article 17 Responsibilities of employees in catering service units:

(1) Responsibilities of person in charge of catering service (service agreement signatory):

1. Take the main leadership responsibility and joint responsibility for food hygiene and safety.

2. Be responsible for formulating rules and regulations on food hygiene and safety in restaurants, and designate special personnel to be responsible for the supervision and inspection of food hygiene.

3. Responsible for the annual inspection of food hygiene license, health examination of employees and food hygiene training. Ensure the annual inspection of health license on time, and ensure that employees must hold health certificates and employment certificates.

4. Be responsible for the procurement of goods and the certification for delivery to the distribution point. No food without food supply certificate can be purchased. Edible oil and meat products can be purchased by the company.

5. Ensure the food is non-toxic and harmless, and meet the nutritional requirements. It has corresponding sensory properties such as color, fragrance and taste.