Town government canteen management system 5

Town government canteens should be kept clean, hygienic, tidy and orderly. Dining room staff should pay attention to hygiene and care for the environment, clean the kitchen, dining room and other places every day, tidy up the kitchen utensils and tableware, and clean the kitchen, dining room floor and doors and windows once a week; It is necessary to wash and disinfect kitchen utensils and tableware regularly to ensure the cleanliness and hygiene of kitchen utensils and tableware. The following is the management system of the town government canteen that I collected. Welcome to read it.

Town government canteen management system 1

In order to strengthen the canteen management and improve the catering service guarantee level, according to the actual situation of the canteen, the following management system is formulated through the research of the township party committee and government:

1. The staff must do a good job in serving the government staff wholeheartedly. Consciously abide by the rules and regulations of the district government and the office, and do your job wholeheartedly.

2. Obey the management, listen to the opinions of government comrades with an open mind, constantly improve, improve the quality of food, increase the variety of dishes, and work hard on color, fragrance and taste.

3. Correct service attitude, be polite to others, and divide the dishes in a civilized way, so as to treat comrades in government offices equally, and the canteen staff will not be specialized. Strictly abide by labor discipline, get to and from work on time, and earnestly implement the system of asking for leave. Smoking is prohibited in food processing places, and drinking during working hours is strictly prohibited. Eat and cook on time.

4. Take good care of public property. Dining utensils in the canteen shall not be lent. If damaged or lost, it shall be reported to the person in charge of the canteen in time.

5. Strictly implement the "Food Hygiene Law" and the "May 4th" system of food hygiene, keep the kitchen, dining room and the surrounding environment clean and tidy, place articles in an orderly and well-positioned manner, pay attention to personal hygiene, and wear work clothes and masks during working hours.

6, the implementation of electricity saving, oil saving, water saving, solar terms. Air conditioning, electric lights, electric fans and faucets are handled by special personnel, so it is not necessary to turn them on and off frequently.

7. Establish safety awareness of fire fighting, electricity consumption, gas consumption, equipment and instruments, and assign special personnel to be responsible for major facilities and equipment. Town government canteen management system 2

In order to effectively implement the Food Hygiene Law of the People's Republic of China, prevent the occurrence of food poisoning or other food-borne accidents, and ensure the health of government functionaries, the following systems are formulated in combination with the actual situation:

1. The canteen environment should be overall and orderly

1. Take effective measures to remove sanitary corners, add facilities to prevent flies, and eliminate rats and cockroaches.

2. Environmental sanitation insists on sweeping every meal. The chef is responsible for the overall sanitation of the kitchen and the waiter is responsible for the overall sanitation of the restaurant. No cobwebs in the corner, no stains on the wall and no dust on the ground. The goods in the warehouse should be placed in different shelves, off the ground and off the wall, and marked with the name of the goods.

2. Tableware and food hygiene in the canteen

1. All kinds of equipment should be wiped clean after use, and the food utensils should pass four passes: one wash, two brushes, three flushes and four disinfections. All tableware shall be disinfected by special personnel. Large storage equipment such as freezers and lockers shall be scrubbed and disinfected regularly with disinfectant, and small tableware such as dinner plates shall be disinfected with disinfector. Chopping boards and knives should also be disinfected and stored after use.

2. The food must be thoroughly cleaned, and cleaned in pools and placed in frames. When processing, the utensils should be disinfected and the processed food must be cooked thoroughly. Raw, cooked and semi-finished food should be divided into pots and cabinets when stored.

III. Hygiene of canteen staff

1. All canteen staff must hold health certificates. When a staff member has a temporary disease that hinders food hygiene, he/she should leave his/her post immediately, and can only resume his/her post after finding out the cause and curing it.

2. The staff members have good personal hygiene habits, and should wear clean work clothes during work, and achieve "four diligence" (washing hands and nails frequently, bathing frequently, having a haircut frequently, washing clothes frequently and changing work clothes frequently) and "two noes" (no jewelry, no smoking and drinking frequently).

Fourth, the management and supervision should be strict and powerful

1. The canteen of the government should work under the management of the township office. .

2. Non-canteen personnel are strictly prohibited from entering the canteen at will to prevent poisoning incidents. Town government canteen management system Chapter 3

In order to make the management of government canteens have rules to follow and give full play to the functions of government canteens in serving cadres and workers, the management system of government canteens is formulated.

(1) government canteens must make every effort to ensure the official reception meals of government agencies, ensure the breakfast, lunch and dinner supply of government officials and workers, and continuously improve the quality and service level of meals;

(2) The canteen is managed by a special person appointed by the town government. The canteen staff must consciously obey the administrator's management and do their best to run the canteen well;

(3) Responsibilities of the administrator

1. Manage the canteen well. Visitors in the canteen will arrange meals according to the leaders' intentions, and staff will arrange meals in the morning, noon and evening. On the premise of ensuring economy and not extravagance and waste, they should reasonably match daily working meals, and they are not allowed to eat the same working meal for several days.

2. Do not buy rotten vegetables. Meat must be qualified by the quarantine department. Oil and grain products must be purchased through normal channels and not from small vendors.

3. The items purchased on that day shall be signed by the mayor and submitted to the finance office for reimbursement on a regular basis. Any finance office that does not sign will not be written off.

4. Arrange the canteen staff to take part in regular physical examinations and take up their posts with health certificates. Dress neatly and pay attention to hygiene during work. When suffering from epidemic and infectious diseases, they should report to the leaders of the town government in time.

(4) Chef's responsibilities

1. Cooperate with the administrator to arrange the collocation and update of recipes, mainly stewed fish and farm dishes, and homemade cold dishes.

2. Keep the kitchen utensils and operation room clean. Always clean up kitchen stains and keep them clean; Raw and cooked vegetables (with knives) should be separated and cannot be mixed; The operation room shall be thoroughly cleaned and scrubbed regularly to prevent food poisoning. Protect all public property.

3. practise economy and put an end to serious waste.

(5) Responsibilities of other staff

1. Keep the tableware and operation room clean and tidy; Dining rooms, corridors and windows should be cleaned regularly to ensure no dust and stains.

2. Ensure the dining hygiene of visitors and employees, and make food and rice in ration, and put an end to extravagance and waste. If there are leftovers and leftovers, they can only be dumped into the garbage after being accepted by the administrator. It is forbidden to dispose of leftovers and swill by themselves. If anyone violates the rules, he will be fined in 51 yuan.

(6) working system

1. ensure the service time of meals. Breakfast should be finished before 7: 31, and lunch should be served around 12: 11. The production of working meals and reception meals should be on call and serve warmly.

2. Strictly abide by the work and rest system, and the working hours of canteen staff shall be implemented with reference to the working hours of town office staff (they must be on duty at 8: 31 am); You are not allowed to leave in your spare time. If you have something, you must ask for leave from the administrator. For more than two days, the administrator will report to the town leaders, but you must ensure that the office staff can have a normal meal.

3, canteen staff should obey the command, division of labor and cooperation, unity, it is forbidden to cliques.

(VII) Incentive mechanism

The management system has an ad hoc incentive mechanism, which is agreed according to the specific performance of the staff in their daily work. If the reception task can be completed with high quality according to the requirements or wishes of the leaders and the above six provisions can be implemented, the bonus will be paid in full; Otherwise, depending on the seriousness of the case, it will be sent less or not. The specific reward fund payment standard is: Ding Shibao is Wu Bai yuan per month (￥511 yuan, in which 311 yuan is a canteen reward and 211 yuan is a daily hygiene reward); Yu Haiyan and Li Fengyan each pay 211 yuan (￥211 yuan) per month. This incentive wage has been implemented since June 2111 and will be settled at the end of each year. Town government canteen management system 4

In order to make the management of government canteens have rules to follow and give full play to the functions of government canteens in serving government cadres and workers, the Interim Measures for the management of government canteens are formulated.

1. government canteens must make every effort to ensure the lunch supply and official reception of cadres and workers, and constantly improve the quality and service level of meals.

2. The dining objects in the office canteen are all on-the-job staff of the bureau (including the borrowed personnel) and the secondary institutions directly under the bureau.

third, the office and the finance department are responsible for the management of the canteen. The office determines a special person to be responsible for the daily management of the canteen, and the finance department is responsible for the implementation of funds and reimbursement.

4. Chinese food is mainly rice, with a big meat dish, a small meat dish and a vegetarian dish, and rice and soup can be eaten at any time. The dining standard is 6-8 yuan per person.

5. Meal reporting system is adopted for dining. Diners will put their meal tickets into the ballot box before 11: 11 every morning (the ballot box is located on the first floor and the fourth floor of the North Building). Those who fail to report their meals are not allowed to eat in principle, and can only eat with the consent of the person in charge of the canteen in special circumstances.

6. Diners should consciously abide by the rules and regulations of the canteen, eat in a civilized manner, and queue up for meals in the order of first come, first served; Put an end to waste, leftovers, etc. should be poured into the designated place.

VII. The reception meal shall be reported to the person in charge of the canteen by the counterpart reception department before 11: 11 a.m., and shall be uniformly arranged by the person in charge of the canteen.

8. The person in charge of the canteen buys the food needed in the designated supermarket every day. The purchaser must strictly control the quality of the purchase, and must not buy rotten, spoiled and expired food. If the above-mentioned food is purchased due to poor sense of responsibility, the purchaser shall be responsible for the return and compensation.

9. The purchased food (except the food consumed that day) should be put into storage immediately, and the person in charge of the canteen should check the mildew, rats and insects in the warehouse once a day.

11. The canteen staff have the right to use the public assets of the canteen, and are responsible for protection and maintenance. The damaged ones are responsible for maintenance, and the lost ones are compensated according to the price. The scrapped ones need to find out the reasons, clarify the responsibilities and properly handle them to prevent the loss of public assets.

Xi. The canteen staff shall abide by the relevant laws and regulations and all the rules and regulations of the bureau, go to work at the specified time, stick to their posts and obey the organizational arrangements. Twelve, canteen staff responsible for food safety and hygiene, must regularly take part in physical examination, confirm the health of the rear can mount guard, suffering from epidemic and infectious diseases should immediately report, suspend contact with food work, until the disease recovered. Pay attention to hygiene, cut your nails frequently, and wash your hands before operation. Wear uniform work clothes and hats during work, keep them clean and tidy, and change them 1 times a week.

XIII. Keep the tableware, kitchen utensils and operation room clean. Tableware must be washed with running water, cleaned and stored in a disinfection cabinet; Always clean up kitchen stains and keep them clean; Raw and cooked vegetable boards (knives) should be separated and cannot be mixed; Thoroughly clean and scrub the operation room 1 times a month; Tableware and kitchenware are not allowed to be borrowed.

XIV. The dining room shall be kept clean and tidy, free from dust and stains, cleaned and wiped promptly and thoroughly, and all necessary measures shall be taken to kill rats and flies, so as to ensure that the dining room always meets the standards of the health and epidemic prevention department.

XV. Ensure the service time of meals. Lunch should be served from 12: 11 to 13: 11 on weekdays, and you can eat it whenever you want. The production of working meals and entertaining meals should be guaranteed to be on call. Service enthusiasm. Starting from the notice, it is guaranteed to eat within 2 hours of the reception meal and 1 hours of the working meal.

XVI. Maintain the dining order. The canteen staff has the responsibility to guide diners to queue up at the window to buy meals in sequence. The canteen staff should eat after all the meals are served; In case of hospitality, you should eat after all the guests have left.

XVII. do a good job in fire prevention, theft prevention and gas protection. Irrelevant personnel in the canteen are strictly prohibited from entering the kitchen and storage room. Before leaving the kitchen, the canteen staff must put all kinds of food in the kitchen, close the doors and windows, and check all kinds of power switches and stove equipment. Chapter 5 Management System of Town Government Canteen

In order to further standardize the management of financial canteens, create a good dining environment for cadres and workers, and provide sanitary, convenient, economical and efficient services, these management measures are formulated.

I. Management of canteen staff

The canteen staff must abide by the rules and regulations, get to work on time, keep their posts, perform their duties and obey the arrangements; Establish the concept of serving the financial office wholeheartedly, make every effort to ensure the dining of cadres and workers in the office, and constantly improve the quality and service level of meals.

1. Responsibilities of canteen staff:

(1) Grasp the market dynamics flexibly, make careful calculations, practise economy, ensure the quality of rice, flour, oil and meat condiments, and register them in the warehouse in time.

(2) Do not blindly purchase, let alone purchase expired, rotten and deteriorated food.

(3) Regularly solicit reasonable suggestions and opinions from dining staff on canteen management, and strengthen rectification and improvement.

(4) strive to improve the quality of meals, make sure that vegetarian dishes are matched with main and non-staple foods, increase the variety and color, and make sure that the colors, smells and tastes are good, listen to the opinions of cadres and workers with an open mind and consciously accept supervision

(5) do a good job in purchasing goods management. Check at any time, increase or decrease in time, and register the incoming, outgoing and inventory items.

(6) Pay attention to safety and improve the awareness of fire prevention and theft prevention. Check the water and electricity switches, whether the valves are closed, whether the doors and windows are closed and locked, and handle the problems in time when found.

2. Responsibilities of the cook:

(1) Keep the clothes neat, dignified, civilized in speech, and pay attention to hygiene.

(2) Strictly implement the work and rest time, and ensure that meals are served on time. If work requires, the meal opening time should be extended.

(3) In an extremely responsible attitude, try to make the meals delicious and varied, and not only cook the same style meals a week.

(4) It is forbidden to use moldy and deteriorated food raw materials.

(5) Clean rice, vegetables and meat to prevent food poisoning.

(6) The canteen, dining room and surrounding areas should be cleaned every day, and the dining room should be clean and tidy, with bright windows and good ventilation. The kitchen and operation room are always kept clean, tidy and free of sundries, the water is unblocked, and the garbage is cleared in time.

(7) All kinds of cookers and cookers must be cleaned in time after each use and kept clean at all times.

2. Material procurement and appliance management

1. The canteen implements the reimbursement system according to the facts and does not engage in business income generation. The canteen manager is responsible for the daily purchase, and it will be used after the purchase is confirmed by the cook; Large purchases shall be made by the canteen administrator after the application is submitted to the main leaders for approval, and then by the canteen management personnel.

2. Strictly implement the system of finance, procurement and warehousing, so as to achieve daily settlement and clear accounts. At the end of the month, the management of the food party will reimburse the materials purchased in that month.

3. according to the dining situation of the government, actively contact the material supply channels to ensure that the food is fresh, hygienic and reasonable in price.

4. The canteen staff have the management obligation to the canteen utensils. Those damaged utensils should be maintained, and the lost ones should be compensated according to the price. Those scrapped should find out the reasons. Clear responsibility, properly handle and prevent the loss of public assets.

3. Hygienic management of kitchens and restaurants

1. Strictly implement the Food Hygiene Law of the People's Republic of China to ensure the food hygiene of diners.

2. insist on cleaning and wiping the kitchen and dining room every day, so as to ensure special hygiene and neatness.

3. The canteen staff must have regular physical examination.

4, canteen staff should pay attention to health.