Company cafeteria management regulations Model 1
Chapter I General
Article 1 In order to improve the management of the company's staff cafeteria, to create a warm, neat and clean dining environment for employees, improve the management level of the staff cafeteria and the quality of service, combined with the actual situation of the staff cafeteria dining, specially formulated the provisions of this regulation.
Article 2 This provision applies to every employee of the company.
The second chapter of the establishment of the restaurant positions and job responsibilities
Article 3 The staff restaurant set up a restaurant foreman and chef, chef 5, roughing 6.
Article IV duties of the restaurant foreman
1, hard-working, correct service attitude, listen to the arrangements of the logistics manager.
2, good personal hygiene, neat and tidy clothes, diligent haircut, diligent hair washing, diligent hand washing, diligent nail clipping, shall not dye nails, shall not leave long nails. Before and after work must wash hands and disinfect.
3, every day to participate in the acceptance of raw materials, strict control, found that the quality of the problem should be resolutely returned and reported to the logistics department manager, shall not be selfish, personal gain.
4, with the logistics manager to adjust the staff meal meals, listen to the staff's opinions or suggestions, and constantly improve the quality of food.
5, according to the actual seasonal market, cost control, properly formulated staff meal recipes.
6, supervise and guide the chef to seriously implement the operating procedures, according to different raw materials, requirements for cooking production, to ensure that the quality of dishes and pasta, suitable for the needs of employees.
7, supervise and guide the chef to improve food hygiene, raw and cooked separately, utensils should be sterilized regularly.
Article 5 chef duties
1. Responsible for kitchen cooking production, increase the variety of colors.
2. plan materials, fine work, improve cooking techniques, improve production methods, color, aroma and taste.
3. Do a good job in the kitchen, participate in the development of weekly recipes.
4. Listen to the staff's views on food, and study measures to improve food.
5. Ensure that employees can start meals on time.
6. acceptance of raw materials, checking the quantity and quality, and signing the invoice by the two cooks and the team leader.
7. Improve food hygiene and regularly check the quality of items in the canteen warehouse to prevent food poisoning.
8. Assist the team leader to do a good job of safety precautions, regular disinfection.
9. Completing other tasks temporarily assigned by the manager of the logistics department.
Article 6 Rough Processor Job Responsibilities
1. Responsible for the selection and cleaning of vegetable raw materials.
2. Responsible for cleaning and sterilizing tableware.
3. Responsible for the hygiene of the restaurant.
4. Assist the chef to improve the hygiene of the kitchen.
5. complete temporary work according to the arrangement of the logistics manager.
Article 7 Entry clerk duties
1. responsible for the entry of employee meal card;
2. responsible for the cleaning of the restaurant hygiene;
3. responsible for the cleaning and disinfecting of communal tableware;
4. responsible for the placement of the restaurant seats.
Chapter III Management of the kitchen
Article 8 Food Acceptance
1. Every day, the person in charge of the kitchen is specialized in acceptance, to ensure that there is no short catty, vegetables feel good and fresh.
2. Meat dishes do not spoil.
3. Seasonings meet specifications and are within shelf life.
Article IX food placement
Vegetables, meat dishes all on the shelf, not directly on the ground. Meat dishes into the refrigerator, unprocessed food and processed food are placed separately, and fixed, neat. In accordance with hygienic standards, there are obvious signs registered, date of production. Food storage implementation? Three segregation?
A, raw and cooked segregation;
B, food and sundry, drug segregation;
C, finished and semi-finished products segregation.
1. Meat and other perishable food preservation must be low-temperature refrigeration, food icing is strictly prohibited after the second freezing.
2. The storage of rice, dried food and other moldy food should be dry and moisture-proof.
3. Oil, salt, soy sauce, vinegar and other condiments, plus cover and cover.
4. Food storage according to the order of entry, date of production and category, according to? First in first out? The principle of first in first out?
Article X food processing
Processing, cutting and matching by category, vegetables first pick out yellow, rotten leaves, meat processing according to requirements.
Article XI Food Cleaning
Meat and vegetarian cleaning pools are separated; vegetables to do first soak 30 minutes, and then wash and then clean, meat in a fixed pool cleaning, according to the category of neat, pick clear, clean all on the shelves.
Article XII of the food cooking
Food cooking process to strictly prevent contamination, semi-finished products, the second cooking attention to boil through. Strictly comply with the food equipment, cooking and preservation time and temperature standards.
A, cooking need to pay attention to cooking through cooked;
B, as far as possible to shorten the turnaround time of the dishes after cooking, cooking dishes must be covered to prevent contamination.
C. If there is any food that really needs to be stored in the refrigerator, it must be completely cooled down before being put into the refrigerator.
D. If you want to use the food on the next day, you can't add cooking wine and egg to prevent the food from deteriorating.
E. Diversify the cooking of similar foods.
Article XIII of the leftover food treatment
The leftover food can continue to eat must be stored in the refrigerator, and shall not be arbitrarily dumped.
Article 14: Meal service
1. Change clothes twice, wash hands and disinfect them, and wear neat clothes, hats, gloves and masks.
2. Place and cover cooked food.
3. Maintain a good service attitude in the meal, take the initiative to ask the staff to choose the dish samples, warm smile service.
4. Send someone to be responsible for the hygiene of the restaurant and table during the meal.
5. During the meal time, ensure that there is a waiter in the cooked food room for employees.
Article 15 Tableware restaurant cleaning and environmental hygiene
1. first tableware, cookware classification, the implementation of? Four passes? : a brush, two wash, three disinfection, four cleaning, fixed point neatly arranged.
2. Dining room sanitation clean, clean desktop, floor and do a good job of desktop disinfection, cleaning every meal, 2 times a week cleaning.
3. Kitchen hygiene
1) Regularly clean the stove, workbench, containers, drop pool every day.
2) Facilities are clean, shiny, free of debris and slippery.
3) Desktop, doors, windows, shelves clean and dust-free, the ground is clean and free of stagnant water, no ? Four Pests?
4) Cooked food containers are sterilized before use.
5) All kinds of utensils and rags must be used exclusively for raw and cooked food, and have obvious signs.
6) All kinds of utensils and rags are washed in a timely manner after use, and positioned in a clean place.
7) Waste in a timely manner into the specialized containers and cover, slop feet timely cleaning.
4. Ensure that the place around the cafeteria is clean, tools are placed in a fixed position, and do not pile up debris.
Article 16 Refrigerator, freezer
The refrigerator should be kept inside and outside clean, food neatly arranged, raw and cooked food and cooked food separate, cooked food wrapped in plastic wrap.
Article 17 Safety Education and Management
1. The staff on duty must hold a valid health certificate for food workers, and must strictly implement the sanitization procedures before going on duty. Often on the staff of food hygiene, safety education, pay attention to the correct operation of tools (meat cutter, stove, liquefied petroleum gas valve, steamer, water, electricity use), the correct use of fire equipment.
2. Adopt institutionalized management.
Article 18 after leaving the post after work
Require that the day on duty to check off the water, electricity, liquefied petroleum gas, doors, windows, and make a record.
Chapter V Meal Time
Article 19 Meal Time is as follows:
1. Breakfast: 06:30?07:30
2. Lunch: 11:30?12:30
3. Dinner: 17:30?18:30
4. Evening meal: 00:00?01:00
Article 20 Diners must eat within the stipulated time, not earlier or later, out of date.
Chapter 6 Dining and Procedure
Article 21 The employee dining room meal is implemented by individual card (Ip card) system, one person, one card, the meal card shall not be lent to others to use. If the meal card is lost or damaged, it should be reissued to the Personnel Department, and the cost of the card is 50 yuan.
Article 22 Dining staff must enter and exit the restaurant through the unified channel.
Article 23 The tableware is provided by the company and individuals.
Article 24 Meals are served in the form of semi-self-service (main meals on your own, side dishes by staff).
Article 25 In the company's dining room need to eat the staff, the implementation of full meal card meal system, the standard is xx yuan / month. Do not eat in the restaurant does not give supplemental payment for meals.
Article 26 The card should be swiped before dining, and those without cards are not allowed to eat.
Article 27 The last day of each month, the meal card will be recharged centrally.
Article 28 When you resign/leave the company, the meal card will be submitted to the Human Resources Department.
Chapter VII Dining Regulations
Article 29 Dining staff should consciously obey the management of the restaurant, civilized dining. They should consciously abide by the dining order and line up for food in order of priority, without crowding or inserting numbers.
Article 30 The restaurant is not allowed to smoke, no spitting, no loud noises, noisy, civilized dining.
Article 31 care of tableware and public **** facilities in the restaurant, damage to the price of compensation. Do not move and damage tables and stools.
Article 32 During the meal, it is not allowed to pour or throw food on the table or on the floor. After the meal, it is strictly prohibited to pour the meal into the sink, it should be poured into the designated slop bucket, so as to achieve the people away from the table, the ground two clean, tableware should be placed in the designated place. And develop a good habit of turning off the water cage.
Article 33 The dining staff shall not take the meals and tableware out of the restaurant.
Article 34 Dining staff should develop the habit of thrift and not waste food.
Article 35: Leave the cafeteria quickly after meals to facilitate the recycling of seats.
Article 36 Employees should not conflict with the restaurant staff if they have any comments or suggestions, and should report directly to the department manager or logistics manager.
Article 37 If the above provisions are violated, the restaurant has the right to report to the Logistics Department or the Ministry of Human Resources to give a fine, which will be deducted from the month's salary. Serious cases, repeat offenders, administrative sanctions or removal (cancel the dining qualification).
Chapter VIII By-laws
Article 38 Violation of the provisions of all penalties, based on the circumstances of the fine, the amount of the fine shall not be less than 20 yuan, shall not be higher than 1,000 yuan, the maximum penalty for dismissal.
Article 39 The interpretation of the provisions of the company.
Company cafeteria management regulations model 2
In order to strengthen the management of the company's cafeteria, so that the company cafeteria more convenient for employees, to provide employees with high-quality, hygienic working meals. Ensure that the canteen economy, safety and hygiene, and constantly improve the quality of meals, to the dining staff to create a clean, comfortable, orderly dining environment, specially formulated this provision. This system applies to Xiangfeng Company and its subsidiaries. Cafeteria work and dining staff are required to comply with this system.
I. Meal time regulations
Breakfast: 07:50-8:25
Meal: 12:00-13:00
Evening meal: 18:00-18:30
Second, meal standards
1, RMB 13.5 yuan / day / person, of which the breakfast is RMB 1.5 yuan / person, lunch and dinner RMB 5 yuan / person, night snacks 2 yuan / person. RMB 13.5/person/day, of which RMB 1.5/person for breakfast, RMB 5/person for lunch and dinner, and RMB 2/person for late-night snacks. 2. Breakfast supply varieties of buns, steamed buns, doughnuts, bread, soy milk, rice noodles, noodles, small dishes and other exchange supply.
C. Meal Methods
Wearing a work card, lining up and punching the card for meals
D. Meal Locations
1. Ordinary staff members are unified in the first cafeteria
2. Office staff members are united in the second cafeteria
V. Management of Meal Cards
1. Meal cards are uniformly produced and issued by the Administration and Personnel Department.
2, the meal card must be filled out by the personnel of the Department of Administration and Personnel stamped ? Administrative personnel department special seal? Only then can be used.
3, the company's staff at the end of each month before the last day of 18:30 pm will be the month meal card to the Department of Administration and Human Resources and receive the next month meal card.
4, the opening of the meal workers must show their work permits and meal cards, and meal cards to the Department of Administration and Human Resources staff on duty to register, registered to receive food meals; such as meals workers did not show documents or documents are not complete, the Department of Administration and Human Resources can refuse the workers to eat.
5, any staff meal card shall not be lent to others.
6, meal card lost in time to the Ministry of Administration and Human Resources to make up for the meal card, the Ministry of Administration and Human Resources will be charged 20 yuan / a card replacement costs (at cost plus penalties charged by the way).
7, regardless of whether the meal, the company will not make up the money or refund.
Sixth, the dining process
1, to the dining time company staff according to the order of first-come-first-served order at the entrance to the cafeteria in a single line.
2, wear a work permit and place the meal card in the hands of the administrative personnel department in order to play the card.
3. Hand in the meal card to the duty officer of the Administration and Human Resources Department for registration.
4, return the meal card after registration, into the corresponding cafeteria meals.
VII. Cafeteria management system
1, the company's staff shall not be in advance of the meal, the offender shall be fined 50 yuan / time.
2, the company must be strictly in accordance with any staff dining process meals, violators are fined 50 yuan / times.
3, do not consciously queue up or disrupt the dining order, impose a fine of 50 yuan / times.
4, obey the administrative personnel department arrangements, in order to eat, pay attention to maintain the order of the restaurant, violators are fined 50 yuan / times.
5, keep dining quiet, no loud noises, not in the cafeteria to catch up with the noise, violators are fined 20 yuan / times.
6, without permission, not in the staff cafeteria drinking, violators were fined 50 yuan / times.
7, dining staff should consciously maintain public **** health, keep the restaurant clean and tidy; not spitting bone chips, not throwing garbage, violators are fined 20 yuan / times.
8, dining should be completed within thirty minutes, dining should be completed in time to leave the restaurant so that the cafeteria staff to clean up in a timely manner.
9, consciously take care of restaurant property, damage to restaurant facilities is strictly prohibited, violators in addition to the price of compensation will also be subject to the appropriate administrative penalties.
10, soup, rice and other food by the employees themselves, according to the amount of food, pay attention to saving, do not waste food, violators will be fined 20 yuan / times.
11, after the meal, please classify the residue of leftovers poured into the slop bucket and clean the tableware into the sterilizer after classification, violators will be fined 20 yuan / times.
12, food production room idle people are not allowed to enter, violators will be fined 20 yuan / time.
13, the restaurant seat, it is strictly prohibited to stand people, violators are fined 20 yuan / times.
If there is a violation of the above provisions, the Ministry of Administration and Human Resources has the right to give the appropriate fine, the fine will be deducted from the month's wages. If the situation is serious, the repeated offenders will be given administrative sanctions or removed from the name.
Company cafeteria management regulations 3
In order to improve the overall level of management of the cafeteria, for employees and customers to provide a hygienic, comfortable, high-quality dining environment, to ensure that the health of employees, we have formulated the following provisions:
(a), procurement and storage system
1, strict quality of procurement, prevention and elimination of disease entering by the mouth. Shall not purchase mold, rot, insect, poisonous, beyond the shelf life or health laws prohibit the supply of other foods to prevent food poisoning
2, the strict implementation of food hygiene system, the implementation of various types of food stored ? Segregation? to avoid crosstalk, taste or deterioration
3, the cafeteria storage should be classified, neat and orderly, rodent-proof, moisture-proof and cockroach-proof
4, food storage refrigerator or freezer time shall not exceed 48 hours, it is strictly prohibited to provide overnight meals to the staff and customers
(B), health management system
1, the staff should do a good job of personal hygiene, wash their hands, cut nails, take baths, and be diligent in food safety
1, staff should do a good job of personal hygiene, washing hands, cutting fingernails, taking baths, and being diligent in food safety. Nail clipping, bathing, washing and changing work clothes, not to leave long nails, dyeing nails, working time shall not wear rings, hand halter, earrings, etc.
2, working time must wear white overalls, work cap, cooking staff shall not use overalls or aprons to wipe their hands and faces
3, the staff of the health checkup every six months, the physical examination of those who do not pass the physical examination or suffer from the disease that is not suitable for the work of the canteen, the company has the right to transfer them to the other side of the canteen, the company will be able to provide the staff of the company to work. Diseases, the company has the right to transfer it away from the workplace
4, do a good job of preventing rot, mildew, mosquitoes, flies and rodents, to ensure that the meal hygiene; tableware, storage rooms and kitchens should be regularly cleaned and disinfected to avoid food poisoning and infectious diseases prevalence
(C), meal management system
1, according to the requirements of the management of the canteen implementation of a card and a brush meal, first swipe the card and then play the meal, the first card, then play the meal.
2, employees must consciously queue up for meals, do not cut in line, for others to play meals, employees may not enter the operating room to play meals or hands to take food
3, dining staff must be according to their own meal size meal, to eliminate waste phenomenon
4, the cafeteria to do civilized dining, no smoking, spitting and loud noises.
5, after the meal, you must be their bowl of leftover rice residue poured into the garbage can, tableware to the canteen designated locations, not stacked on the desktop
6, caring for the canteen public property, public **** items shall not be casually moved or take it for other purposes, unexplained damage to the canteen equipment, tableware, by the price of my own compensation
7, the unit to arrange working meals, hospitality meals, must fill out the The application form? Application form? After approval by the leadership of the relevant departments at least two hours in advance to inform the cafeteria arrangements
(D), the security system
1, the use of cooking utensils or appliances to strictly comply with the operating procedures or operating instructions to prevent accidents
2, is strictly prohibited to non-staff members to enter the kitchen and the custody of the room, flammable, explosive substances should be placed in strict accordance with the provisions of the regulations, to prevent accidents
3, is strictly prohibited from entering the kitchen and the storage room, to prevent accidents < /p>
3, the cafeteria staff before leaving work, to close the doors and windows, turn off the power switch, logistics management personnel should always supervise, check and do a good job of anti-theft work
4, the various types of food poisoning may cause must pay great attention to the establishment of food poisoning emergency response measures
The above system of the cafeteria staff and dining staff must seriously comply with the implementation of the Department of Logistics will be From time to time to carry out inspections, if not in line with the provisions of the offender found once the economic penalty of 50?100 yuan, on repeated warnings, repeated persuasion does not listen to the person, to cancel their qualifications in the cafeteria meals.
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