1, the restaurant should be kept clean, no flies, no dust, in the tableware after the table or customer dining shall not sweep the floor.

2, tableware set more than the current dining time after the unused should be recycled disinfection cleaning, to ensure that the tableware is not broken.

3, for customers to take their own seasonings, should be in line with the appropriate food hygiene requirements.

4, when found or told by the customer that the food served does have light-sensitive properties or suspected spoilage, the restaurant waiter should immediately remove the food, and inform the food preparation staff to immediately check the same kind of food, to ensure safety and hygiene.

5. Regularly clean and check the food sold at the bar to prevent expired or spoiled food from being sold.

Cafeteria warehouse hygiene management system

1, food raw and auxiliary materials into the warehouse must be strictly checked before acceptance. Found that there are not in line with health requirements, bulk food without qualified health experience report, supply notes, shall not be warehoused.

2, adhering to the principle of registration and first-in-first-out.

3, all kinds of food materials shall be categorized (library), shelf storage, wall away from the ground, covered, clearly marked. Food additives shall be kept in a special cabinet.

4, regular inspection of food quality, timely treatment of deterioration or more than shelf-life of food materials, raw and auxiliary food materials should be marked "to be dealt with" not dealt with in a timely manner.

5, to keep the warehouse clean, dry, ventilated, breathable. Refrigerators (cabinets, libraries) must be regularly cleaned, defrost, so that no blood, ice slag.

Storage room is strictly prohibited to store toxic, harmful, non-food supplies and personal necessities.

Cafeteria workers health management system

1, workers must be health checks to obtain health certificates and food hygiene knowledge of the training to obtain a training certificate.

2, practitioners should develop good hygiene habits, do a good job (responsibility) within the area of health, keep clean at all times. Personal hygiene to adhere to the "four diligence, three not, three to, four adhere to".

"Four diligent": diligent hand-washing and nail clipping; diligent bathing and haircutting; diligent washing of clothes and bedding; diligent change of work clothes.

"Three no's": not allowed to bring non-food processing supplies and personal belongings into the operation; work is not allowed to wear rings, necklaces, bracelets (bracelets), earrings and other accessories and nail polish; not allowed to smoke in the operation of the premises, wearing overalls into the toilet and leave the production and processing business premises.

"Three to": work to wear neat work clothes and hats, hair must be all worn in the hat; processing and production of cold dishes and other cooked food and food preparation room operation to wear a mask; direct access to food to use a special tool to take.

"Four adherence": adhere to health operating procedures, adhere to the disinfection of public goods, adhere to wet cleaning, adhere to rinse and brush teeth to prevent bad breath.

3, work time is not allowed to eat, not allowed to spit, not randomly pull out ears and nose.

Cafeteria workers physical examination, training management system

1, where engaged in food, drinking water production and management personnel, chemical production personnel, public **** place directly for the customer service personnel must be health checks to obtain health certificates to work, and by the hygiene knowledge of the training to obtain a certificate of eligibility for training.

2, practitioners should work with the health training certificate or hand over to the department for safekeeping, in order to check.

3. When dysentery, typhoid fever, viral hepatitis and other intestinal infections (including carriers), active tuberculosis, hazy or exudative skin diseases and other diseases that hinder direct contact with customers occur after the practitioners have been on duty, they should leave the post immediately.

4, production and management training should include production and management of the person in charge of the unit, health management personnel and general practitioners, primary training time of not less than 20, 50, 15 hours respectively.

5, according to "food production and operation of food hygiene training management approach" Article IX, engaged in food production and operation of the unit must have the required training and obtain training certificate of the person in charge or health management personnel before applying for business, the administrative departments of health at all levels of food production units do not have the above conditions will not be issued health permits.

Raw material procurement and documentation system

1, food raw materials, auxiliary materials must be held in a valid health license to the production and operation of the unit purchases, and to the supplier to obtain the batch of products qualified health experience report and supply notes.

2, adhere to the bulk food raw materials, auxiliary materials (rice, flour, oil, meat, spices, etc.) and food additives purchased at a fixed point, vegetables, fruits, etc., should be relatively fixed purchasing location.

3, stereotyped packaged food labeling must be clear and in line with the relevant provisions, is strictly prohibited the procurement of "three no" (no name, address, date of production and shelf life) food.

Strictly prohibit the procurement of corruption and deterioration, rancidity of fats and oils, mold and mildew, insects, dirt and uncleanliness, mixed with foreign matter or other sensory abnormalities, containing toxic and hazardous substances or contaminated with toxic and hazardous substances that may be harmful to human health, food, meat and its products without veterinary hygiene inspection failed, more than the shelf-life and does not comply with the provisions of food labeling of the stereotyped package of food, other food hygiene standards and hygiene requirements are not in line with food hygiene. standards and hygiene requirements of food.

Food and raw materials import and export account system

1, food purchase and sale account detailed registration of product name, supply and sales units, purchase and sale of quantities, product batches, shelf life and whether the relevant documents are complete, and save more than one year for inspection.

2, a person in charge of management, good account records.

3, timely processing of expired or near shelf life of food.

4, food production and processing enterprises to grasp the food raw materials, food additives and finished product supply accounts; food wholesale and retail enterprises to grasp the various types of food purchases, acceptance; catering industry to grasp the food, oil, meat, eggs, aquatic products, vegetables, spices and other food susceptible to contamination acceptance.

Food retail, catering service units should be fixed supply units and regularly to food production and processing enterprises or supply units to visit, to understand its health status.

Food purchases into the warehouse acceptance system

1, to determine the person responsible for food purchases into the warehouse acceptance system, strictly good goods acceptance.

2, in the food purchase and sales account detailed registration of product name, supply and sales units, purchase and sale of quantities, product batch, shelf life and related documents.

3, into the warehouse food must have health permits and inspection certificates or laboratory tests, livestock, poultry products should be yo even quarantine certificates or to see whether the carcass is stamped with a valid seal of inspection, inspection certificates should be marked with the name of the product, manufacturer, product batch number, test items and results, the date of the test and so on.

4, must be refrigerated food must be labeled, raw food, semi-finished and cooked food should be stored in separate cabinets.

5, food storage places are prohibited to store toxic, harmful substances and personal belongings.

Delivery of food hygiene management system

1, delivery of food packaging, transportation should be in line with the relevant health requirements, the use of specialized conveyor tools, and have tight protection facilities to prevent contamination.

2, delivery of food should indicate the production time and shelf life, prohibit the sale and distribution of food beyond the shelf life or corruption and deterioration.

Transmission tools should be positioned and stored, cleaned and disinfected on time

Food Poisoning Emergency Response System

1, food production and management units should establish a customer complaint registration, develop personnel responsible for receiving complaints, and make detailed records.

2. When food poisoning or suspected food poisoning is found, the production and operation should be stopped immediately and reported to Zhuzhou Municipal Health Bureau or health law enforcement supervisors.

3. Take the initiative to assist health organizations in treating patients.

4, proper protection of the scene, including the remaining meals, food and food ingredients, tools, equipment and the scene, the staff should hold fast to their posts, accept the investigation, shall not be concealed, false reporting, delay, obstructing the rapport.

5. Actively assist the staff of health supervision agencies and disease prevention and control agencies in the investigation of accidents, truthfully provide information, information and data, and assist in the collection of samples.

6, such as the need for emergency announcement or recall to sell suspected poisoned food or food to disease, should actively cooperate with the health administrative departments, according to the requirements of the implementation of the measures.

Telephone: 0733-8484104, 8831360, 8633940.

Cafeteria roughing hygiene management system

1, the implementation of special processing, special tools and containers, unprocessed and processed raw materials and auxiliary materials shall be categorized, separate shelves, separate storage. It is strictly prohibited to put the raw and auxiliary food materials directly on the ground.

2, the meal used in the meal processing, try to use up. Unused or easily corrupted raw materials and auxiliary materials, roughing must be refrigerated in a timely manner after storage.

3, adhere to a selection, two wash, three cut the operating procedures. Strictly prohibit the raw materials and auxiliary materials are not washed directly into the cooking room use.

4, meat (including aquatic products), vegetables must be divided into rooms (pool) cleaning, cutting and matching in separate cases. Packed meat (including aquatic products), vegetables, containers should be separated from the fixed use, and have obvious signs.

5, all utensils, cutting table, containers should be washed after use, positioning storage.

Keep the roughing room clean. Roughing waste should be removed in a timely manner, so that the ground, gutter, no water, no odor.

Cooking and processing hygiene management system

1, used to process food knives, dunnage, plates, pots, buckets, baskets, containers, rags, etc. must be marked clearly, to do raw, cooked, meat, vegetarian separate use, positioning storage, cleaning after use, keep clean. Cooked food containers (pots, buckets, baskets, etc.) must be sterilized before use.

2, seasonings, accessories containers must be covered, after use into the cabinet (or locked) storage.

3, processing and production must be fresh and clean raw materials for food production, shall not be processed or used to corrupt or deteriorate the organoleptic properties of abnormal food and raw materials.

4, processed food must be cooked and cooked through, food production and cooking before sale is generally no more than 2 hours. Customers shall not be supplied with next-day meals, dishes and food that may affect health.

5, tasting dishes must be used with special tools, is strictly prohibited to use a stir-fry spoon or grab the dishes with their hands to taste.

Cooking room is strictly prohibited to store toxic, hazardous substances, non-food processing and personal belongings.

Waste edible oil and grease management system

1, waste oil and grease refers to the kitchen in the process of food production can no longer be eaten vegetable and animal fats and oils and driving rain.

2, in the process of food production of waste oil and grease must be poured into a special driving rain bucket.

3, the driving rain bucket containing waste oil and grease must be kept covered, and the handyman is responsible for it.

4, waste oil and grease into a special driving bucket, the driving rain by the designated person to recover, must be used as waste, not allowed to refine edible oil and grease, and make a good day by day registration.

Boiling water and bathroom management system

1, boiling water charges: hot water bottles (regardless of size) 0.15 yuan per bottle, kettle (regardless of size) 0.3 yuan per bottle, barrels (18 liters or less) 1 yuan per barrel.

2. Refuse cash, play the Golden Dragon card charges.

3, supply time: morning: 6:20 ----8:00 noon: 10:40 ----13:10 evening: 15:40 ----19:00.

4, in order to ensure the normal supply of boiled water every day, please conserve water, refused to wash the lunch box, such as the discovery of a time will be punished by 50 ----100 yuan.

5, care of public **** facilities, damage to the price of compensation.

6, to maintain environmental hygiene in the bathroom, not allowed to throw debris, not allowed to defecate in the bathroom.

7, prohibited in the bathroom laundry

Valuables for their own safety, if lost will not be responsible.

Code of Discipline

I. Strictly abide by the duty

1, on and off duty on time, not to leave without permission or leave early during working hours, and not to stay in the cafeteria after the shift without any business.

2, working hours are not allowed to make personal calls, not allowed to meet guests.

3. No food, open recorders, televisions, singing and loud noises are allowed during working hours.

4, meals on time, no waste, must be in accordance with the restaurant regulations.

5, no foul language, no ridicule of teachers and students and parents of students or ignore, not allowed to argue with customers or in the public **** occasion with colleagues.

6, in the workplace to maintain a polite hospitality, standing service, no loud conversation and gossip, not allowed to organize the hair in front of the guests or touch their faces, as well as pulling out the ears, nostrils.

Two, instrumentation

Staff instrumentation how to grooming, a direct impact on the reputation of the canteen and style, all staff must fully understand the importance of this issue.

1, employees must keep their clothes neat and clean, wear a good hat.

2, male employees hair to hair feet do not cover the ears and the back of the collar as appropriate. Not allowed to keep a moustache. Female employees are not allowed to wear hair, hair to not cover the shoulders prevail. Keep elegant and light and strong, no heavy makeup and the use of flavorful cosmetics. Employees must be diligent in trimming nails and hair, keep clean.

3, jewelry is limited to wearing a wedding ring, white case masters can not wear rings.

Three, work attitude

1, etiquette ---- is the most basic attitude of employees to customers and colleagues, window staff to stand service, smiling. To use honorifics, to do "please" the word at the head, "thank you" without leaving the mouth, to be warm and courteous.

2, efficiency ---- to provide efficient service, pay attention to the details of the work, for customers to solve problems.

3, reception ---- where the customer has a request for staff, no one in any department shall not simply reject the request, not the work of the department must also be on behalf of the guests to the relevant departments, take the initiative to contact for.

4, responsibility ---- whether regular service or normal work, all in a timely manner for the purpose of success.

5, collaboration ---- between the teams, each other should actively cooperate with each other sincere collaboration, are not allowed to pull each other's legs and push the commission, should be of one mind to solve the problem.

6, faithful ---- loyalty and honesty is the character of each employee must have, something must be reported, there is a mistake must be corrected, shall not provide false information, the text of the wrong, the publicity, false accusations against others.

Four, on and off duty attendance

1, employees on and off duty must be required to play attendance.

2. If it is due to overtime, illness, vacation, business trip, field work, etc., it should be reported to the team for verification.

5, care for public property, maintenance of environmental health

1, care for all the appliances of the cafeteria, pay attention to the regular repair and maintenance of all equipment, saving water, electricity or consumables, do not mess with public property, not allowed to throw away useful public property.

2. Adopt the virtue of hygiene, spitting is not allowed, no littering of peels and paper, cigarette butts or debris, such as in the public *** place found in the confetti debris, etc., should be picked up to ensure that the cafeteria in a clean, comfortable environment. In the dormitory, employees should abide by the dormitory management regulations and pay attention to dormitory hygiene.

VI. Management of Employee's Closet

Employee's closet is set up for storing work clothes, and no food or other items shall be stored and kept neat and clean.

VII. Management of work clothes

1. The cafeteria is issued two pieces of uniforms depending on the needs of the jobs.

2. Employees must be neatly dressed and must wear work clothes at work according to the regulations.

3, the departure of the employee must return the uniform to the department, if lost or damaged shall be compensated in accordance with the provisions.

VIII. Staff Dormitory

1, the staff dormitory is to provide staff with accommodation and rest places, each employee must strictly abide by.

2, no friends and relatives and outsiders are not allowed to stay overnight.

3, not allowed in the dormitory gambling, alcohol, fighting or engaged in illegal things.

4. The dormitory is kept quiet and tidy, and the lights must be turned off after 22:30 at night.

5. We must ensure the cleanliness of the interior and exterior of the dormitory, and we must not litter or urinate or defecate anywhere.

9, safety code

1, pay attention to fire prevention and theft, food poisoning. If you find the first signs of accidents or smell a strange odor, you must immediately find and report in a timely manner, and effectively remove hidden dangers.

2, employees before leaving work to carefully check and eliminate unsafe hidden dangers, to ensure the safety of life and property.

3, not allowed to bring friends and relatives or unrelated people into the workplace.

4, picked up customers left money, things are turned over to the office (i.e., the cafeteria office).

The duties of the head of the temporary work shift

The head of the shift, under the leadership of the manager of the cafeteria, is responsible for the overall work of the class, and its duties are:

1. To grasp the political and business learning of the class workers, and improve the overall quality of workers. Firmly establish the "three services and two educate people" idea.

2. Responsible for the development of the class work plan, personnel attendance deployment and division of labor, tools and equipment, maintenance materials, storage and other management.

3. Formulate safety measures, supervise the implementation of the situation, correct and criticize all violations of operating procedures in a timely manner, to ensure work safety.

4. Regularly convene team meetings to evaluate the work of the workers, and establish a positive atmosphere for the workers.

5. Actively publicize water conservation, and strive to promote water-saving technologies and measures to effectively save water.

6. Timely and proactive reporting to the center manager. Strive to do the next situation, proactively implement the instructions of the higher-ups.

7. Completion of other tasks assigned by the center manager.

Delivery health management system

3, delivery of food packaging, transportation should meet the relevant health requirements, the use of specialized transmission tools, and have tight protection facilities to prevent contamination.

4, delivery of food should indicate the production time and shelf life, prohibit the sale and distribution of food beyond the shelf life or corruption and deterioration.

Transmission tools should be positioned and stored, cleaned and disinfected on time

Food poisoning emergency response system

7, food production and management units should be established to register customer complaints, the development of personnel responsible for the reception of complaints, and make detailed records.

8. When food poisoning or suspected food poisoning is found, the production and operation should be stopped immediately and reported to the Zhuzhou Municipal Health Bureau or health law enforcement supervisors.

9. Take the initiative to assist health organizations in treating patients.

10, proper protection of the scene, including the remaining meals, food and food ingredients, tools, equipment and the scene, the staff should hold fast to their posts, accept the investigation, shall not be concealed, false reporting, delay, obstructing the rapport.

11, actively assist the staff of health supervision agencies and disease prevention and control agencies to investigate the accident, truthfully provide information, information and data, to help collect samples.

12, such as the need for emergency announcement or recall to sell suspected poisoned food or food to disease, should actively cooperate with the health administrative departments, according to the requirements of the implementation of the measures.

Telephone: 0733-8484104, 8831360, 8633940.

Catering Section management

In order to adapt to the socialist market economy to further accelerate the pace of reform of the socialization of logistics, and improve the construction of the construction management services, it is imperative, further Emancipate the mind, change the concept, adhere to the theme of development, scientific management as the driving force, with a high starting point, high standards, strict requirements, advancing with the times, with a pragmatic style of work, strict project quality management and the use of temporary workforce, to three excellent and one satisfied with the work concept, with the new image of the service to create a new situation of the work, and to enhance the social transparency of the Meals Center, to promote the repair of the Meals Center's spiritual civilization and two benefits double harvest Construction and the two benefits of double harvest, specially formulated management methods are as follows:

First, in accordance with the market economy management mode, consciously abide by national laws and regulations, accept the guidance and supervision of the Logistics Department, follow the independent operation, independent accounting, self-financing, rolling development of the business mode, the implementation of democratic management, collective accumulation, distribution according to the labor distribution and proportional to the management principle, adhere to the creation of high-quality goods, Quality first business policy. Based on the school as the basis, with the help of social forces and technology to continuously improve the management approach, improve the quality of repair, and constantly enhance the social and economic benefits of the catering section, expanding the accumulation of funds, a full range of teachers, students and staff life services, and gradually move towards the community to broaden the channels of income generation.

Second, we must be strict with the management system, strengthen the quality of work, cost, safety standardization of management, to carry out the implementation of targeted "quality engineering, service integration" business objectives, with a strong sense of enterprise and responsibility to their own work in charge.

Third, the management of individual projects, to adapt to the needs of the socialist market economy, to improve the overall quality of the team. Project management to sign the necessary responsibility, to establish attendance, assessment, evaluation of the binding mechanism, cost, safety and other processes to implement process monitoring and assurance measures, and linked to rewards and penalties.

Fourth, the normal sporadic maintenance work, set up a special management, adhere to the three excellent and one satisfied with the concept of work, the implementation of tracking management, strict quality control, so that the urgent work does not stay overnight, the big work in time to repair, we must take the initiative to find a job to do, to carry forward the fear of hardship, not afraid of trouble, with a strong enthusiasm for the service, high quality of repair quality, and strive for the majority of the teachers and students of the trust.

Fifth, insist on holding high the banner of quality service, to three excellent and one satisfied with the theory of work, to further strengthen the sense of service, enhance the collective cohesion and enthusiasm for service, mobilize all the enthusiasm, hard work to learn business skills, good internal skills, based on the work of their own, with an honest and trustworthy attitude and a new mindset to meet the new challenges, and never satisfied with the status quo.

Six, strengthen the standardization of construction

Center construction management personnel at all levels to open competition, appointment to the post, the comrades hired to the post, we must consciously abide by labor discipline, adhere to the workplace, follow the work, to do the work of the responsibility to do, something to take leave.

Food hygiene and safety system

1, a sound health management system, with full-time or part-time food hygiene management personnel.

2, the procurement of food must comply with the relevant national health standards and regulations, for relevant health information.

3, food storage warehouses to keep clean, food storage walls away from the ground, a label, and a person to manage.

4, sorting and storage of raw materials, processing should be in line with health requirements, processing containers, processing equipment in a timely manner, cleaning, disinfection, special dedicated to avoid cross-contamination; processing of cold dishes must be strictly operating health procedures to avoid bacterial contamination.

5, toxic, harmful and chemical substances and other items affecting human health shall not be mixed with food and raw materials.

6, tableware must be washed, sterilized and cleaned before use.

7. Non-staff shall not enter the production and processing room.

8, food and raw materials acceptance shall not be located in the processing room.

Cafeteria rules and regulations, penalties

Cafeteria staff must comply with the rules and regulations; do their part and obey the arrangements of their superiors.

1, on and off duty on time, not late, not leave early, not leave the post; violators of a fine of 5 yuan.

2, work time is not allowed to watch TV; violators of a fine of 10 yuan.

3, self-prepared tableware, not allowed to use disposable tableware meals; violators a fine of 10 yuan.

4, not allowed to eat rice noodles (even to the soup there), if the violator even under the rice noodles together with the penalty; violators a fine of 10 yuan.

5, not allowed to climb windows; violators of a fine of 50 yuan.

6, work time is not allowed in the workplace smoking and chewing nuts; violators of a fine of 10 yuan, the second 20 yuan and so on.

7, not allowed to take the cafeteria food to send favors or playing food without a card, if found for the first time a warning and a fine of 20 yuan; repeat offenders to be dismissed.

8, canteen food shall not be taken under any pretext, not allowed to steal; violators of a fine of 50 yuan.

9, are not allowed to quarrel and fight, should get along with each other; on the severity of the case, the two sides of the light to 20 yuan fine; serious cases will be dismissed.

10, the bonding cabinet and disinfection cabinet is not allowed to store personal belongings; violators of a fine of 5 yuan.

Sanitation management system

In order to implement the "Chinese People's **** and the State Food Sanitation Law", strengthen food hygiene and safety management, prevent food-borne diseases, to ensure that the health of consumers, and to improve the practitioners' awareness of food hygiene, the establishment of the "Food Hygiene Leadership Group", and develop the following System:

1, the rationale for the work group: Comrade He Yi as head, members: Zhou Yuying, Wang Chaoyang, Xu Changming leading group responsible for the development of health work plan. Organization of health inspection and evaluation, according to the system to implement rewards and punishments.

2, the organization of health education and publicity work, the development of the unit practitioners to study and training programs, regularly on the unit practitioners to carry out food hygiene knowledge and training on relevant laws and regulations.

3, the organization of the unit practitioners to conduct health checks, and do a good job in a timely manner, "Food Hygiene Law" stipulates that the "five diseases," the transfer of personnel.

4, regular or occasional inspection of the unit's health, and inspection records.

In the event of food contamination and food poisoning, should immediately take measures to control the development of the situation, truthfully report to the health administrative departments, and actively cooperate with the health administrative departments to identify the causes in a timely manner, to improve the investigation and treatment work.