Employee restaurant health system

In life, people use to the system of occasions continue to increase, the system is the state organs, social organizations, enterprises and institutions, in order to maintain normal work, labor, study, life order, to ensure the smooth implementation of state policies and the normal development of work, in accordance with the law, decrees, policies and formulated with regulatory or guiding and binding application. Binding application documents. Propose a system to be clueless? The following is my collection of staff restaurant health system, welcome to read and collect.

Staff restaurant health system 1

First, the cafeteria staff must be good political thinking, good psychological quality, have a healthy body, strong sense of responsibility.

Second, the cafeteria workers must have a valid health certificate to work with a license, the cafeteria workers to the statutory body for a physical examination once a year, the physical examination meets the requirements of the CDC issued by the health certificate before the work of the cafeteria.

Third, once the canteen workers suffer from infectious diseases (dysentery, typhoid fever, viral hepatitis, active tuberculosis, suppurative oozing skin disease, etc.) shall not be engaged in the canteen food processing and sales work.

Fourth, practitioners of personal hygiene should do four diligence: diligent hand-washing, diligent nail clipping, diligent bathing and haircutting, diligent washing of clothes, to maintain good personal hygiene habits.

Fifth, practitioners can not wear slippers on duty, can not wear jewelry on duty.

Six, every morning before going on duty by the contractor in charge of practitioners to carry out a serious inspection, where personal hygiene does not meet the requirements of `, shall not go on duty, cafeteria managers from time to time to check the hygiene of the cafeteria.

Employee restaurant health system 2

1, the restaurant should be kept neat, no flies, no dust, after the tableware set up or have customers dining shall not sweep the ground.

2, tableware table 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 seasoning, should meet the appropriate food hygiene requirements.

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

5, regular cleanup and inspection of the bar sales of food, to prevent expired or spoiled food sold.

Staff restaurant health system 3

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

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

3, all types 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 spoilage or more than shelf-life of food materials, raw and auxiliary food materials should be labeled "to be processed" not dealt with in a timely manner.

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

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

Employee cafeteria health system 4

First, catering, cafeteria staff must undergo rigorous training in health knowledge, after passing the examination before taking up their duties.

Second, food hygiene managers are responsible for training, and develop appropriate training programs.

Third, hire health supervision managers, from time to time on the hotel catering, cafeteria staff to give lectures on special topics, learning about health management, health laws and regulations and other health knowledge to improve the quality of health and safety.

Fourth, the organization of relevant personnel to participate in health supervision held by the health knowledge training courses to improve the level of health management.

Fifth, the monthly food workers to carry out health training 1, can not meet the health and safety requirements of the personnel to implement the suspension of training, to be qualified and then on the job. After the training is still not qualified to be discouraged.

Sixth, an annual competition of health knowledge to strengthen the health awareness of workers.

VII, who participated in the health knowledge training, all on time to participate in the health knowledge training, shall not be absent

VIII, the establishment of food and beverage, cafeteria staff health knowledge training files, detailed records of health knowledge training status.

Employee cafeteria health system 5

First, the strict implementation of the "Food Sanitation Law", and effectively put the quality of raw materials, operating health, storage and cleaning to ensure food safety.

Second, focus on kitchen hygiene, regular cleaning of kitchen equipment and facilities and health responsibility area. Walls, windows wipe once a month, gutter and smoke hood cleaned once a quarter, flue cleaned once every six months. To do the gutter walls without grease, walls white without dirt health standards.

Third, pay attention to personal hygiene, so that the clothes and hats neat, diligent haircut, diligent bathing, diligent nail clipping, diligent change of clothes, pro sun bedding.

Fourth, conscientiously implement the kitchen health responsibility system, daily cleaning knives, stoves, sinks, countertops and piers, the ground without grease, piers do not grow mildew, countertops do not fall into the dust, see the original color.

Fifth, strictly according to the operating procedures, adhere to the "five special" and overnight heating system to eliminate food poisoning. Adhere to the monthly workstation cleaning cleaning, no health dead ends, do not store personal belongings. In addition to restaurant operators, other personnel are not allowed to enter the operating room.

Six, the restaurant floor clean, clean doors and windows, bright glass, no oil stains and dirt, not allowed to put debris.

Seven, the stove is clean and free of dirt, cupboard neat, no clutter, no personal belongings, a variety of equipment and facilities are functioning properly.

VIII, found in the restaurant flies or other insects appear, immediately report, and do a thorough extinguishing and disinfection work.

Employee health check management

1, the restaurant staff must hold a valid health card, before they can work.

2, all employees of the restaurant must be health checks. Health checks are divided into two categories of new employee health checks and regular employee health checks.

3, candidates must be in the restaurant designated hospital body check, qualified before being hired.

4, on-the-job employees every year by the restaurant organization a physical health check. Where employees are found to be suffering from infectious diseases or diseases that are not suitable for the workplace, the restaurant will be adjusted according to the situation or be dismissed.

5, the health records administrator of the restaurant staff monthly health card verification, found that the expiration date, invalid documents should be promptly reported to the supervisor to arrange for employees to have a physical examination.

6, the employee's physical examination costs borne by the restaurant.

7, the restaurant should establish the employee occupational health records, according to the regulations for safekeeping.

8, employees have the right to access, copy their own occupational health records.

Employee personal hygiene management

1, employees strictly abide by the relevant state laws and regulations and restaurant health management regulations, the implementation of the restaurant hygiene practices, to develop good health habits.

2, the staff work clothes should be fit, clean, no damage.

3, the kitchen chef work should wear a positive hair cap, hair combed neatly and placed in the cap.

4, before and after work, before and after handling food ingredients, after urination and defecation, after cleaning and sanitation should be used to flow water to wash hands, keep hands clean. As long as you have left the kitchen, be sure to wash your hands first after returning to the disinfection. Kitchen staff should wash their hands every hour.

5, not facing the food or cooking utensils to speak, cough, sneeze. In case of sneezing, back to the food with a handkerchief or toilet paper cover the mouth and nose, and then wash your hands.

6, not in the workplace smoking, eating, chewing betel nut, chewing gum, so as not to cause food contamination.

7, do not drink alcohol before work, do not eat odor such as onions, garlic and other foods, to keep the mouth clean. Brush your teeth or rinse your mouth after meals.

8, to be diligent in bathing, changing clothes, diligent haircutting, shampooing, repairing the face, diligent nail clipping, diligent hand washing.

9, hairstyle generous, male employees do not leave long hair, female employees long hair should be disk up; do not leave long nails.

10, do not spit.

Four staff operation health management

The purpose of the kitchen operation health management is to prevent the staff from working negligence and lead to food, utensils suffered contamination.

1, the staff must strictly implement the restaurant's service standards, to provide customers with quality service.

2, the supervisor should promptly supervise the staff in accordance with the standard requirements for service operations.

3, when serving food, use the tray, and avoid direct contact with the food or food containers with the inner edge of the hand.

4. Do not use your hands to grab food directly, but wear plastic gloves if you must use your hands. Use a clean spoon to taste food; use as many utensils as possible when preparing food, e.g., use tongs, spoons, forks, etc. to pick up ice cubes, toppings, bread, etc.

5. Do not put your hands in your pants pockets while working.

6. You can't touch your hair or pick your ears with your hands while working.

7, not in the workplace smoking, eating, chewing gum, non-essential not to talk to each other.

8, do not use broken utensils.

9, do not touch the money and other things during working hours.

10, not the work skirt, health law enforcement paperwork clothes and pants as hand towels to use, wipe your hands, wipe your face.

11, cutlery to take the handle, glass to take the bottom, take the plate when the thumb can only touch the edge part of the plate.

12, cooked food falling to the ground should be discarded, not used.

13, dropped tableware should be washed and sterilized before use.

14, once in the operation of water, grease, soup stains and dirt, should be cleaned up in a timely manner, dry with a dunnage cloth, do not rinse with water.

15, if the operation is not in accordance with health norms and cause adverse consequences, will be subject to disciplinary action.

;