1. Purpose

This system is formulated in order to improve the overall level of canteen management, provide hygienic, reassuring, comfortable and high-quality dining environment and atmosphere for all employees, and maintain and ensure the health of employees.

ii. scope

canteen staff and staff.

3. Purchasing system and storage system

1. Strictly control the quality of purchasing, prevent and eliminate diseases from entering the mouth, and do not purchase moldy, corrupt, moth-eaten, toxic, expired or other foods prohibited by the health law. Prevent food poisoning.

2. Purchasing a large number of staple food or non-staple food requires the supplier to provide a hygiene license for inspection, and it is not allowed to purchase three-no products.

3. Strictly implement the food hygiene system, and "isolate" all kinds of stored foods to avoid off-flavor, off-flavor or deterioration.

4. The canteen warehouse shall be neat and clean, stored in categories, and protected from rats and moisture.

5. Food should not be stored in the refrigerator or freezer for more than 48 hours, and it is forbidden to sell overnight meals.

IV. Hygiene management system

1. Personal hygiene of canteen staff

The canteen staff should do a good job in personal hygiene, wash their hands frequently, cut their nails frequently, take a bath frequently, and wash and change their work clothes frequently. Do not leave long nails, dye nails, and do not wear rings, handbills, earrings, etc. when working.

Wear white overalls and working caps when working, and the dish-distributor or the person who cooks in the canteen should wear masks, and they are not allowed to wipe their hands or faces with overalls or aprons.

The staff should have a health check-up once every six months, and those who fail the health check-up or suffer from some diseases that the company thinks are not suitable for working in the canteen can't work in the canteen.