Industry Limited Liability Company Restaurant Management Regulations (Trial Draft) Chapter I General Provisions Article 1 In order to further promote and standardize the reform of the company's logistics and socialization, strengthen the company's internal management of the restaurant, to protect the health of the employees, safeguard the legitimate rights and interests of employees for the majority of the company's employees to provide hygiene, clean dining services, specially formulated the provisions of this regulation. Article II of this provision applies to the company's internal dining room and the future for the company's employees to provide dining services for all types of food and beverage establishments. Chapter II Dining Room Management Article internal restaurant company and staff *** with the supervision of the management mechanism, the office on behalf of the company is responsible for the supervision of the restaurant, while the majority of employees have the right to restaurant operations, services and other aspects of the issue of suggestions, comments and complaints. Office management responsibilities: (a) implementation of national, provincial, municipal, county and health and epidemic prevention and other relevant departments to promulgate the implementation of food and beverage management laws and regulations; (b) in a wide range of views on the basis of the gradual development, improve and perfect the company's internal management of the restaurant rules and regulations and organize the implementation of the company; (c) responsible for the company's catering services unit of the recruitment, contracting; (d) is responsible for the company's restaurant catering services unit of food quality and price supervision, monitoring, and price of food and beverage services unit of the company's food and beverage services unit of the company. (D) is responsible for the company's restaurant food service units of food quality and price supervision, inspection and punishment; (E) on behalf of the company to accept and deal with the staff of the restaurant service comments, suggestions and complaints, etc.. (2) Employee supervision rights: (a) employees have the right to restaurant health conditions, meal quality, price and other issues raised questions, suggestions, comments or complaints, and have the right to require the restaurant to give a clear answer; (b) in the voluntary election of the premise, elected by the staff of the five restaurant health supervisors, by the Office of the regular convening of the supervisors, the restaurant operator to conduct a tripartite discussion, focusing on reflecting, dealing with restaurant management questions, suggestions and complaints. Management questions, suggestions and complaints. Chapter III Service Requirements Article IV restaurant food service contractors shall sign a service agreement with the company, after signing the contract without the consent of the company, may not be subcontracted to other operating units, while signing a food hygiene and safety responsibility. Article V food service units must strictly abide by national laws and regulations, comply with the health epidemiological, industrial and commercial, taxation and other relevant departments as well as the company's rules and regulations, strict fulfillment of the food service agreement. Article 6 The catering service unit shall serve the staff of the company for the purpose of doing a good job of catering service according to the production and operation characteristics of the company and the needs of the staff. Article 7 The catering service unit shall establish and improve the rules and regulations, scientific management, standardized service, and provide employees with hygienic and safe dining environment. The company office is responsible for checking and standardizing its internal management regulations. Article 8 The catering service unit shall ensure the quality of food, and the office shall inspect and randomly check the cooking oil and meat products from time to time, and the restaurant shall make efforts to increase and continuously adjust the taste of meals, strictly cost accounting, reasonably set the price of dishes, and provide civilized service. Article IX food service units to set up a complaint box, opinion book, posted restaurant operations public notice sheet, the obligation and responsibility to sincerely accept and promptly resolve the employee's comments, suggestions and complaints about the quality of meals, prices, service attitude, health and other issues. Article X restaurant service operators without the consent of the company, shall not be recruited at will restaurant staff, hired personnel shall be designated by the company's regular hospital for health checks. Chapter IV Food Hygiene Article XI of the food service units must strictly enforce the "Food Sanitation Law", comply with the relevant rules and regulations formulated by the company to accept the health epidemiological, industrial, commercial and taxation and other relevant management departments and the company's subdepartments, the majority of the staff's guidance, supervision, inspection and punishment. Must apply for all kinds of licenses in accordance with the relevant provisions of the state, the cost of which shall be borne by the restaurant operating units themselves. Article 12 The restaurant service unit must accept the competent authorities such as health and epidemic prevention to carry out food hygiene and safety work inspection. For the problems found in the inspection, they should take timely measures to rectify the problems and submit rectification programs. If the restaurant is penalized for hygiene problems, the restaurant operating unit shall bear the responsibility, and has nothing to do with the company. At the same time, the company will double the fine as appropriate. Chapter V. Use of Dining Utensils. Use Article 13 All kinds of catering utensils and equipments shall be purchased by the restaurant itself, and it shall designate special person to keep them and formulate perfect regulations for their use. Article 14 should be regularly on the catering utensils, equipment maintenance, disinfection treatment to ensure that the use of equipment normal and clean and sanitary. Article XV of the use of safety measures to be taken to prevent accidents, to ensure the safety of use. Article XVI to do a good job of equipment cleaning and disinfection, shall not be processed items of uncertain sanitary conditions. Chapter VI Supplementary Provisions Article XVII of the food service unit food hygiene and safety responsibilities of the employees: (a) the person in charge of food service (service agreement signatory) Responsibilities: 1. The food hygiene and safety of the work of the main leading responsibility and joint responsibility. 2. 2. Responsible for the development of restaurant food hygiene and safety rules and regulations, designate a person responsible for the supervision and inspection of food hygiene. 3. Responsible for the annual inspection of food hygiene license, health inspection of employees and food hygiene training. Ensure that the annual inspection of the health license on time, so that employees must hold health certificates and work permits. 4. Be responsible for the procurement of goods, delivery and distribution of the point of request for certificates, shall not be purchased without food supply certificate supply point of food, edible oil, meat products, etc. can be designated by the company procurement. 5. Ensure that the food is non-toxic, harmless, in line with due nutritional requirements. Have the appropriate color, aroma, taste and other sensory properties. 6. Keep the environment inside and outside the restaurant clean, take measures to eliminate flies, rats, cockroaches and other harmful insects and breeding conditions. 7. Ensure that the utensils, tableware, strict sterilization, the use of detergents, disinfectants should be harmless to human health. 8. The use of food additives must be in line with the food additives use of health standards and health management practices, and vice versa, shall not be used. 9. Actively cooperate with the competent units and departments at the municipal and county levels to carry out food hygiene and safety inspections, and take timely countermeasures and rectify the problems found during the inspections. 10. If it causes food poisoning or other food-borne diseases, the company will terminate the catering service agreement immediately, and all the consequences and responsibilities caused by this will be borne by the restaurant operators themselves, and the company will not bear any joint and several responsibilities. At the same time will be reported to health, industry and commerce and other competent authorities in accordance with national food hygiene laws and regulations for punishment, the circumstances are bad, the consequences are serious, reported to the public security organs to pursue the legal responsibility of the person concerned. (B) restaurant health supervisor duties: 1. Responsible for the restaurant meal quality, price, service attitude, sanitation and other issues for supervision and inspection. 2. 2. On behalf of the company's staff, a wide range of understanding, seek advice, at any time on the staff's opinions focused on the issue of the restaurant operator questioned, and asked for immediate or deadline for rectification. And in the symposium attended by the company's competent departments, restaurant operators to put forward their views and suggestions, and the restaurant operators and managers to score. (C) Cook duties: 1. Pay attention to physical health, such as diarrhea, fever, respiratory infections, exudative and purulent skin diseases, etc., should be temporarily isolated, cured before going on duty, to prevent cooks with bacteria contaminated food. (2) Meat, vegetarian and raw food is cleaned and washed, and the containers are neat and organized in categories without touching the ground or stacking the bottom. 3. All kinds of dishes should be cooked thoroughly, salty and bland, with good color, aroma, taste and shape. Pay attention to the characteristics of the dish, to ensure that the nutritional composition of the dish. Refuse to burn corrupt and spoiled raw materials, alternate meals should be back to the pot to burn through. 4. Cooking operations do not smoke, not directly with a spoon taste. 5. Wash your hands before the sale of food, sale of food without hands, do not smoke. 6. To do raw and cooked containers, wipe cloth, cutting boards separate, with obvious signs. 7. Refrigerated frozen food, raw, cooked, semi-finished products separately, fish, poultry, meat and soy products separately, neatly arranged, marked clearly. 8. Responsible for tools, machinery, ground hygiene cleaning and organization, to keep the operating room and utensils clean and tidy, no grease, no ash, no cobwebs. 9. Personal hygiene to do three white (hat, clothes, mask) three diligent (diligent haircut, diligent bath, diligent nail clipping). Article 18 The company office is responsible for the interpretation of these provisions. Article 19 These provisions shall be implemented on a trial basis from the date of promulgation. *** Office of the limited liability company May 5, 2005