The school will publicize the bidding information, which will be posted on the school official website and other information platforms.

Tender for the school canteen

Dear leaders,

I briefly report the detailed implementation rules, management policies and management measures of contracting the student canteen as follows:

1. Management policy

Taking serving students as the core, relying on high-quality services and constantly renovating food varieties and patterns to win honor; To be affordable, hygienic and delicious, with small profits but quick turnover as the basic principle; Obey the management of the school, abide by various laws, regulations and rules and regulations, and strictly follow the operating rules according to the Food Hygiene Law. Ensure that the school is at ease and the teachers and students are satisfied.

second, management measures

1, strictly control the purchase. Insist on putting an end to all kinds of goods from unknown sources entering the canteen. To achieve a specific division of labor, clear responsibilities, by the person responsible for the purchase, fixed-point purchase. Unqualified vegetables, meat, fish, oil, condiments, etc., are resolutely not allowed.

2. Strictly handle it. Vegetables entering the canteen must be picked and washed before fine processing, washed in a clean pool for more than three times, and then soaked in clean water for more than half an hour. Before fine processing, raw and cooked foods should be separated, containers should be separated, and work areas should be separated to prevent cross-infection. Ensure that the food is cooked and boiled, and the food is processed in strict accordance with the food hygiene regulations, so as to ensure that students can eat with confidence and comfort.

3. Ensure that unqualified or moldy food, leftover food, food with processing errors (over-cooked or over-cooked) and food that is repeated every day are not served on the counter.

4. The staff should pay attention to gfd. Work clothes must be worn during work, and the clothes should be neat, clean and hygienic. At the same time, you must maintain personal hygiene, wash your hands and cut your nails frequently. Women don't wear heavy makeup, and they don't leave long hair over their shoulders. Men don't leave beards.

5, do a good job in indoor hygiene, no mosquitoes, flies. Ensure that bowls and chopsticks are disinfected before meals, and (boiled and treated with specific disinfection measures) are free of scale and grease. Ensure health and safety.

6, the kitchen should keep the equipment neat and uniform. Worktables, tableware, cookers, floors and walls shall be disinfected on time, clean and free of foreign objects. The refrigerator should be kept clean and hygienic, and food should be stored in different grades (raw and cooked separately, meat, fish and seafood should be stored in different grades).

7. The staff must obey the leadership and distribution, respect the leaders and teachers of the school, care for the students, love their jobs and do their duty.

8, strict labor discipline, don't be late, don't leave early, and have a kind attitude. During work, it is forbidden to do private work, meet friends, take care of children, leave their posts, string posts, fight, eat snacks and other uncivilized language and behavior. It is forbidden to throw things, cigarette butts, spit everywhere, gather people to drink, etc. in public places, and not to wear work clothes to the toilet.

9. All staff should be familiar with the general knowledge of fire safety and strictly implement the fire safety standards to ensure that there is no problem. It is necessary to turn off the lights when people walk, and stop when people walk in water. Pay attention to economy. Cherish everything in the canteen and school.

III. Staffing and requirements:

1. Pasta personnel: 2-3 people, 6 chefs and 16 vegetable processors.

2. Carry out physical examination for all personnel first, and then carry out regular and irregular physical examination according to relevant regulations. If there are special circumstances, such as a bad cold, you should suspend your work.

3. Ensure that meals are served on time and on time, and the number of staff employed is subject to the actual needs of the school.

4. Carry out ideological education and safety education for staff, and constantly improve their quality and ability.

5. Implement quantitative assessment management for staff. Encourage them to innovate constantly, and once their reasonable suggestions are adopted, they will be given material rewards according to the specific situation.

Fourth, respect the guidance of the school and strengthen exchanges and communication with the school.

First, report the work to the school regularly and solicit opinions and suggestions from the school.

the second is to know the opinions and suggestions of teachers and students on the canteen regularly.

Third, pay the contract fees, utilities and other fees payable on time, without delay or arrears.

the fourth is to set up a suggestion box to listen to the voices of teachers and students at any time and accept their supervision. Try our best to meet their rationalization requirements and suggestions.

bidder: XXXX management co., ltd.