Hygienic management system of the dining room

1. The dining room should be kept clean and tidy, free of flies and dust, and the floor should not be cleaned after the tableware is set or when customers eat.

2. Tableware that has not been used after it has been put on the table for more than the meal time should be recycled, disinfected and cleaned to ensure that the tableware is not damaged.

3. Seasonings for customers to help themselves shall meet the corresponding food hygiene requirements.

4. When the food provided is found or told by customers that it is really sensitive or suspiciously deteriorated, the restaurant waiter should immediately replace the food and inform the food preparation staff to immediately check the similar food to ensure safety and hygiene.

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

Hygienic management system of canteen warehouse

1. Food raw and auxiliary materials must be strictly inspected and accepted before storage. If it is found that there are unqualified hygiene reports and supply bills for bulk foods, they shall not be put into storage.

2. Adhere to the principles of warehousing registration and first-in first-out warehousing.

3. All kinds of food raw and auxiliary materials shall be classified (stored in warehouses) and stored in shelves. The partition wall shall be off the ground, stamped and clearly marked. Food additives must be kept at the counter.

4. Check the quality of food regularly, and deal with the food raw materials that have deteriorated or exceeded the quality guarantee in time. The food raw materials that have not been dealt with in time should be marked as "to be treated".

5. Keep the warehouse clean, dry, ventilated and breathable. Refrigerators (cabinets, warehouses) should be cleaned and defrosted regularly, so that there is no blood, water and ice residue.

toxic, harmful, non-food articles and personal daily necessities are strictly prohibited in the warehouse.

Hygiene management system for employees in canteen

1. Employees must obtain health qualification certificate through health examination and training certificate for food hygiene knowledge.

2. Employees should develop good hygiene habits, keep the post (responsibility) area clean and tidy at all times. Personal hygiene adheres to "four diligence, three noes, three essentials and four persistences".

"Four Diligences": Wash hands and cut nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; Change your work clothes frequently.

"three noes": non-food processing and manufacturing articles and personal daily necessities are not allowed to be brought into the operation place; Do not wear rings, necklaces, bracelets (bracelets), earrings and other accessories and paint nail polish when working; Smoking, wearing work clothes, entering the toilet and leaving the production, processing and business premises are not allowed in the operating place.

"Three Essentials": You should wear a neat work coat and hat when you go to work, and all your hair must be worn under the hat; Wear a mask when processing cooked food such as cold dishes and when operating in the pantry; Direct food should be taken with special tools.

"Four Persistences": adhere to the hygiene operation rules, adhere to the disinfection of public goods, adhere to wet cleaning, and adhere to mouthwash and brushing to prevent bad breath.

3. Don't eat, spit or pick out your ears or nose during working hours.

Management system of physical examination and training for employees in canteens

1. Those engaged in food and drinking water production and management, chemical products production and direct customer service in public places must undergo health examination and obtain health certificates before taking up their posts, and obtain training certificates after passing the health knowledge training.

2. Employees should carry health training certificates with them or hand them over to the department for unified custody for inspection.

3. Employees who have intestinal infections such as dysentery, typhoid fever and viral hepatitis (including pathogen carriers), active pulmonary tuberculosis, infectious or exudative skin diseases and other diseases that hinder direct contact with customers should leave their posts immediately.

4. The training of production and business operation personnel should include the person in charge of the production and business operation unit, health management personnel and general employees, and the primary training time should be no less than 21, 51 and 15 hours respectively.

5. According to Article 9 of the Measures for the Administration of Food Hygiene Knowledge Training for Food Production and Marketing Personnel, food production and marketing units must have the person-in-charge or health management personnel who have been trained in accordance with the regulations and obtained the training certificate before they can apply for starting business. Health administrative departments at all levels will not issue health licenses to food production units that do not meet the above conditions.

raw material procurement and certification system

1. The raw materials and auxiliary materials of food must be purchased from the production and business operation units with valid hygiene licenses, and the qualified hygiene experience report and supply bills of this batch of products shall be obtained from the suppliers.

2. Adhere to the fixed-point procurement of bulk food raw materials, auxiliary materials (rice, flour, oil, meat, condiments, etc.) and food additives, and the procurement locations of vegetables and fruits should be relatively fixed.

3. The labels of packaged foods must be clear and conform to relevant regulations. It is strictly forbidden to purchase "three noes" (no market name, site, production date and shelf life) foods.

It is strictly forbidden to purchase foods that are spoiled, rancid, moldy, filthy, contaminated with foreign bodies or other abnormal sensory properties, contain or be contaminated with toxic and harmful substances, which may be harmful to human health, meat and its products that have not passed the veterinary hygiene inspection, shaped packaged foods that have exceeded the shelf life and do not meet the food labeling requirements, and other foods that do not meet the food hygiene standards and hygiene requirements.

Hygienic management system for food delivery

1. The packaging and transportation of delivered food should meet the relevant hygiene requirements, use special delivery tools and have strict protective facilities to prevent pollution.

2. The delivery food shall indicate the production time and shelf life, and it is forbidden to sell and distribute foods that have exceeded the shelf life or are spoiled.

The conveying tools should be stored in a fixed location and cleaned and disinfected on time

Emergency treatment system for food poisoning

1. The food production and business operation entity should establish a customer complaint registration, and formulate personnel to receive complaints and make detailed records.

2. When food poisoning or suspected food poisoning is found, the production and business activities should be stopped immediately, and the report should be made to Zhuzhou Municipal Health Bureau or health law enforcement supervisor.

3. Actively assist health institutions to treat patients.

4. properly protect the site, including surplus meals, food and food raw materials, tools and equipment, and the site and staff should stick to their posts and accept the investigation, and shall not conceal, make false reports, delay or obstruct.

5. actively assist the staff of health supervision institutions and disease prevention and control institutions in the investigation of accidents, truthfully provide information, information and data, and assist in collecting samples.

6. If it is necessary to make an emergency announcement or recall to sell food that is suspected to be poisoned or even sick, you should actively cooperate with the administrative department of health and implement various measures as required.

Management system for boiling water and bathroom

1. Charging standard for boiling water: 1.15 yuan per bottle for hot water bottles (regardless of size), 1.3 yuan per bottle for hot water bottles (regardless of size) and 1 yuan for buckets (below 18 liters).

2. Refuse to pay cash and charge by using Jinlong Card.

3. service time: 6: 21 am-8: 11 noon: 11: 41-13: 11 pm: 15: 41-19: 11.

4. In order to ensure the normal supply of boiled water every day, please save water and refuse to wash the lunch box. If you find it once, you will be fined 51-111 yuan.

5. Take good care of the public facilities and pay compensation for the damage.

6. Keep the environment in the bathroom clean, and do not litter or defecate in the bathroom.

7. It is forbidden to wash clothes in the bathroom.

Keep valuables by yourself, and you will not be responsible for any loss.

1. Be strict with your duties

1. Get on and off work on time. Do not leave without leave or leave early during working hours. Do not stay in the canteen after work.

2. During working hours, no personal calls and no visitors are allowed.

3. You are not allowed to eat, turn on the radio and TV, sing and make loud noises during working hours.

4. Eat on time, do not waste, and eat according to the regulations of the restaurant.

5. Don't use foul language, ridicule teachers, students and parents or ignore them, and don't argue with customers or colleagues in public.

6. Be polite in the workplace, stand and serve, and don't talk and chat loudly. Don't comb your hair or touch your face in front of guests, and pick out your ears and nostrils.

II. Appearance

The appearance of employees directly affects the reputation and style of the canteen, and all employees must fully understand the importance of this issue.

1. Employees must keep their clothes neat and clean, and wear working caps.

2. The hair of male employees should not cover the ears and the back collar. No moustache. Female employees are not allowed to have long hair, and their hair should not cover their shoulders. Keep elegant, light and strong, and do not wear heavy makeup or use strong cosmetics. Employees must trim their nails and hair frequently and keep them clean.

3. Ornaments are limited to wearing wedding rings, and master Bai can't wear rings.

Third, work attitude

1. Etiquette is the most basic attitude of employees towards customers and colleagues. Window staff should stand and serve with a smile. We should use honorific words, make the word "please" the first, keep the word "thank you" and be warm and polite.

2. Efficiency-Provide efficient service, pay attention to the details of work, and solve problems for customers.

3. reception-whenever customers want employees, no one in any department may simply refuse the request. If it is not the work of this department, they must also tell the relevant departments on behalf of the guests and take the initiative to contact them.

4. Responsibility-whether it is routine service or normal work, everything is completed in time.

5. Cooperation-All teams and groups should actively cooperate with each other in good faith, and they are not allowed to wrangle with each other and push the Committee, so they should solve problems with one heart and one mind.

6. Loyalty-Loyalty and honesty are the qualities that every employee must possess. If something happens, he must report it, and if there is any mistake, he must correct it. He must not provide false information, whitewash what is wrong, betray what is false, or frame others.

4. Attendance at work and off duty

1. Employees must attend work and off duty according to regulations.

2. If it is due to overtime, illness, personal leave, tolerance, field work and other reasons, it should be reported to the team for verification.

5. Take care of public property and maintain environmental sanitation

1. Take care of all utensils in the canteen, pay attention to the regular maintenance of all equipment, save water, electricity or consumables, do not take public property indiscriminately, and do not throw away useful public property casually.

2. Cultivate the virtue of hygiene, no spitting, no littering of scraps of paper, cigarette butts or sundries. If scraps of paper and sundries are found in public places, you should pick them up at will to ensure a clean and comfortable environment in the canteen. In the dormitory, employees should abide by dormitory management regulations and pay attention to dormitory hygiene.

VI. Management of Staff Wardrobes

Staff wardrobes are designed to store work clothes, and no food or other items are allowed, and they should be kept clean and tidy.

VII. Work clothes management

1. The canteen will issue two uniforms according to the needs of the job.

2. Employees must keep clean and tidy, and they must wear work clothes according to regulations when going to work.

3. When leaving the company, employees must return their uniforms to the department, and if they are lost or damaged, they must pay compensation according to regulations.

VIII. Staff Dormitory

1. Staff Dormitory is a place to provide accommodation and rest for employees, and every employee must strictly abide by it.

2. Relatives, friends and foreigners are not allowed to stay overnight.

3. Gambling, drinking, fighting or engaging in illegal activities are not allowed in the dormitory.

4. Keep the dormitory quiet and tidy, and turn off the lights and rest after 22: 31 at night.

5. indoor and outdoor cleanliness must be guaranteed, and no littering or defecation is allowed.

IX. Safety rules

1. Pay attention to fire prevention and theft prevention, and prevent food poisoning. If you find signs of an accident or smell an odor, you must immediately find it and report it in time to effectively eliminate hidden dangers.

2. Employees should carefully check and eliminate unsafe hidden dangers before coming off work to ensure the safety of life and property.

3. relatives, friends or irrelevant personnel are not allowed to be brought into the workplace.

4. All the money and things left by customers shall be handed over to the office (i.e. canteen office).

under the leadership of the canteen manager, the monitor is responsible for the overall work of the class, and his duties are:

1. Do a good job in the political and professional study of the employees in the class and improve their overall quality. Firmly establish the idea of "three services and two educations".

2. Be responsible for the work plan of the class, personnel attendance allocation and division of labor, storage of tools, equipment and maintenance materials.

3. Formulate safety measures, supervise the implementation, correct and criticize all bad behaviors in violation of operating procedures in time, and ensure work safety.

4. hold regular team meetings to comment on the work of employees and establish healthy atmosphere of employees.

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

6. report to the center manager in a timely and active manner. Strive to achieve the situation, and actively implement the spirit of the instructions of the superior leaders.

7. Complete other tasks assigned by the center manager.