The company canteen rectification measures a
First, the current situation of the canteen:
1, the canteen is now the most important problem is the quality of the food is not pass (mainly refers to the color, aroma, taste, hygiene) judging standard for the meal waste more.
2, food hygiene is not good enough to respond to the storage of ingredients and kitchen, warehouse, restaurant sanitation and personal hygiene of the chef.
3, food safety is also the primary consideration, after meal time the cafeteria can not be completely closed situation, for the storage of food in the kitchen and seasoning is not safe, worried about man-made tampering, triggering the physical discomfort of the dining staff. Ingredients The cleaning is not up to standard, especially in summer, vegetables and other ingredients contain a lot of pesticides, need to be repeatedly cleaned to ensure that the entrance to the health, to ensure that the dining staff to eat healthy food.
4, ingredients storage, frozen food integrity directly into the refrigerator and freezer. It is not conducive to freezing when consumed is not conducive to cleaning, part of the amount of food is relatively large, after the food is divided into unused parts and then into the freezer ingredients are not fresh will cause waste.
5, edible meal ticket caused by the limitations of the meal ticket set to avoid waste, and easy to count the number of meals.
The inconvenience and dissatisfaction caused by the workshop workers, resulting in a very busy work without tickets to starve, have tickets may not be enough to eat, and unwilling to eat dumped, have tickets do not have to end up in the dormitory to eat instant noodles and so on.
The company provides food and accommodation to employees free of charge, although not at no cost, but the company does not carve deductions on the diet of everyone, since the money spent, we did not eat well, is a waste, which requires the kitchen work to rectify.
Second, the cafeteria existing staffing and salary levels (***6 people, monthly wage bill is expected to be 17,700 yuan including insurance) frying pan 3 people (responsible for back to the Han stove breakfast, Chinese food, dinner, late-night snacks production)
1 person has been regularized 3500 yuan / month, 1 person in January 20xx to be regularized salary of 3500 yuan, 1 person is still not yet due salary 2700 yuan. Help cook 2 people (responsible for back to the Han Stove kitchen, restaurant health cleanup, washing and picking up vegetables, food preparation, playing meals,
1 person in January 20xx to be regularized expected salary of 1800 yuan, 1 person is not yet due salary of 1500 yuan.
Workshop delivery staff 1 person (responsible for the middle dinner night snack delivery, canteen garbage removal, delivery car maintenance, cleaning of health) not yet regularized wages of 1500 yuan.
Third, the rectification program
1, first of all, the kitchen, the restaurant environmental health rectification, kitchen interior items rearranged placement, clean up the ground is not long-term placement of ingredients and small appliances, all items on the shelves into the cabinet, tools, utensils placed neatly, cleaned every day, regularly (10 days of a disinfection, disinfection of the summer once every 5 days). The kitchen operation room does not store any ingredients and finished food after meal time.
Purchased ingredients need to be initially cleaned and broken down before storage and preservation, and bagged for storage in refrigerators and freezers. After meat is purchased, it is uniformly cleaned for the first time and then bagged according to the amount used each time, with one bag for each meal, which can eliminate the unfreshness caused by repeated melting of food. Other vegetables and other ingredients should also be pre-washed and stored after purchase. When you need to use the cleaning of ingredients should also comply with the operating procedures, the Ministry of Administration at any time random checks.
2, the food produced by the kitchen even if it is a big pot of rice should be fine to do, cut to fine, (more slices, shredded and small pieces of diced meat-based, vegetables cut into segments, shredded, etc., according to the vegetable form to decide) the cut of the ingredients to determine the amount of ingredients used and taste. Large pots of food, not easy to mature, small pieces of maturity fast, easy to taste, and can save ingredients. (The amount of savings to be determined by the cafeteria after 10 days -15 days of data collection)
3, the kitchen back to the Han restaurant channel, back to the restaurant channel is closed, the second area between the three Han restaurant channel from the morning 8:00 am open to the evening 21:00 closed. Kitchen no staff regardless of the workplace and dining room doors and windows locked, turn off the power, gas, ingredients, spices collection and preservation, environmental health organized.
4, the chef personal hygiene proposed standards, the administration from time to time to check. Clothing is clean, whether the hair is clean, whether the body has a bad smell, whether the fingernails are clean, etc.
5, the implementation of meal tickets in order to reduce waste, waste and waste of slop buckets for the leftovers in the amount of rice, the layout of the kitchen chef to pay attention to the amount of waste, the administrative supervision to assist in the improvement of the quality of the dishes, the food flavor is good, the waste will be reduced. Vigorously train and implement the spirit of saving, playing the meal advocate less sheng diligently play, do not know whether they like to play some less, eat not full, but also can play again, so as to ensure that the staff to eat well, eat full. Sent into the workshop of the same implementation of the same meal less sheng diligently play, send food staff to observe the amount of leftover rice and, we eat, eat well, take the initiative to ask if you want to add some more food. Avoid large meals employees, because there is no meal ticket and not enough to eat.
6, strengthen the quality of all staff training. Set up an exhaustive code of conduct for employees (dormitories, canteens, public **** recreation room, workstations, public **** bathroom, shower use and behavior) centralized training and classroom workshop training and learning.
The quality of the staff improved, the company's internal meal ticket system can be canceled, for outsiders dining, the amount of tickets purchased morning, noon and dinner to implement different meal standards, and meal tickets to purchase the cost of some of the higher. Meal ticket written on the time. Avoid over-planning personnel to eat, resulting in insufficient food. For outside dining staff (especially those who have construction projects and stay in the company for a certain period of time), it is necessary to inform them of the start and end time of the meal, and the approximate number of people who will dine each day. The kitchen can then rationalize the number of ingredients).
7, all formal entry into the kitchen staff, must undergo a medical examination. Physical examination qualified to remain in employment, the person who is not dismissed.
Fourth, the staffing program
On the basis of the existing staff to increase 1 frying pan, 1 pastry chef. 1 chef. The increase in the number of existing personnel in order to improve the quality of work in the kitchen and the quality of food, the current stage of the chef and the chef are not resting, the workload can not be adjusted. The number of helpers is not enough, the cleaning and picking of ingredients are not in place, and there are many impurities in the food, which cannot guarantee food safety. Increase the number of pastry chef can reduce the amount of takeaway, the amount of steamed buns set per month is nearly the same as a pastry chef's salary for a month, the pastry chef can also make other food, so in terms of cost, it is more cost-effective to hire a pastry chef.
The company cafeteria rectification measures two
First, the scope of rectification
Qingdao City, within the jurisdiction of the collective canteen of all institutions and enterprises.
Second, the rectification objectives
adhere to the principle of treating both symptoms and root causes, focusing on the root causes, highlighting the key points, scientific governance, accelerate the improvement of food service food safety supervision system, strengthen the implementation of food safety responsibilities in food service, improve the long-lasting mechanism of food service supervision, strengthen the administrative supervision and technical supervision of the capacity-building, and to build the government supervision, industry self-discipline, corporate responsibility, social participation in the work The pattern of work is to build government supervision, industry self-regulation, enterprise responsibility and social participation. Through the rectification, so that organs and institutions collective canteen self-discipline awareness, unlicensed business behavior has been effectively curbed, organs and institutions canteen food safety level has been significantly improved, the majority of workers dietary safety is effectively protected.
Third, the content of the rectification and measures
(a) organs and institutions canteens food safety system is established. Seriously verify whether the collective canteen organization system of institutions and enterprises is sound, whether the establishment of the competent leadership responsibility system, whether the canteen food safety work into the daily management of institutions and enterprises and institutions, the canteen whether there are provisions and requirements for the management of the canteen.
(ii) food service license holders. Carefully verify whether the authorities and enterprises and institutions canteen food service license expired, whether there is over-scope, over-capacity business problems; the newly opened canteen, in strict accordance with the "Food Service License Management Measures" provisions for licensing, the design and layout of the irrational, facilities and equipment do not have, food safety management system is not sound, food safety management personnel are not configured in place, do not have the appropriate conditions of the collective canteen. Will not be issued "food service license"; due to changes in licensing conditions, not timely for change, continuation, reissuance or cancellation procedures, and ordered to apply in a timely manner; unauthorized to engage in food service operations, strictly in accordance with the law to investigate and deal with.
(C) the procurement of food raw materials, documentation and invoices. Seriously verify whether the procurement of food and raw materials, food additives and food-related products in institutions and enterprises canteens are strictly requesting permits and invoices, whether the goods certificate ticket is consistent with the establishment of purchase and acceptance of accounts, whether the food warehousing meets the requirements of the food, there is no expiration date of the food, the use of vegetable oil in bulk or turnover of barrels of vegetable oil. Whether the purchase of bulk food is relatively designated, and whether there is a purchase agreement. Focus on checking whether there is an unknown source of livestock and meat products, edible fats and oils, bulk condiments,, disposable lunch boxes and chopsticks.
(D) processing sites and process hygiene. Carefully verify whether the internal and external environment of the institution's cafeteria is clean, whether it has the elimination of rats, cockroaches, flies and other harmful insects and breeding conditions of the protective measures; ventilation and exhaust is good, the food processing process can be done to mark clear, separate use, positioning and storage, to avoid cross-contamination; processing places between the function is complete; food processing can be fried and cooked through. Whether to keep the cold storage facilities regularly cleaned. Whether or not equipped with effective disinfection facilities and cleaning facilities; sanitation and cleaning tools have a special place to store;
(e) practitioners of personal hygiene. Practitioners whether to hold a valid health, training certificate; post health knowledge of the familiar situation; work whether to wear clean work clothes and hats; whether to keep long nails, wear jewelry; whether to suffer from food safety diseases in the direct entry of food work and so on.
(F) the use of food additives. Carefully verify the implementation of food additives procurement and use of management systems, the use of varieties and dosage is in line with GB2760 "food additives use health standards", whether to meet the special store procurement, special cabinet storage, special person in charge, special tools, special account requirements.
Fourth, the time schedule
The special rectification from June 2014 to the end of October, the specific time schedule is as follows:
(a) self-check stage (mid-June to the end of June). Each institution enterprises and institutions to seriously conduct self-examination, to be in accordance with the requirements of the rectification program, from the canteen food safety management, food service license, request for certificates and invoices management, processing and production of hygiene, health certificates, the use of food additives, and other six aspects of self-examination, in-depth search for the existence of outstanding problems and weaknesses, and conscientiously carry out rectification.
(B) the rectification phase (July ~ end of August). The cities (districts) food and drug regulatory departments, health departments to check and guide the self-examination of the institutions and enterprises, supervise the rectification of outstanding problems, the implementation of corrective measures. The existence of units that have occurred food safety hazards, to carry out key inspections.
(C) inspection stage (September ~ October). Municipal Food and Drug Administration will in due course on the cities (districts) to rectify the situation of spot checks.
V. Work requirements
(a) strengthen organizational leadership to ensure the implementation of the work. Cities (districts) food and drug regulatory departments, health administrative departments should attach great importance to collective canteen food safety, strengthen organizational leadership, centralized remediation and daily supervision, canteen self-discipline and strengthen the organic combination of supervision, collective canteen food safety in a more prominent position. Adhere to both the symptoms and root causes, focus on the root cause, publicity and education throughout, improve the system throughout, the implementation of the responsibility throughout, inspection and guidance throughout, to ensure that the rectification is effective.
(B) the establishment of long-term mechanism to consolidate the effect of remediation. Cities (districts) food and drug regulatory departments, health administrative departments should be based on the requirements of this rectification, to carry out collective canteen food safety demonstration project construction. In the institutions of enterprises and institutions to create a number of food safety demonstration canteens, give full play to the demonstration of the leading role of the canteen and radiation, and constantly improve the collective canteen of the institutions of enterprises and institutions of the level of food safety management and hardware facilities.
(C) education and training to improve health awareness. Food and drug supervision departments at all levels, health administrative departments to strengthen the collective canteen food safety training, seriously organize the study of "Food Safety Law" and its implementing regulations, "Food Service Permit Management Measures" and "Food Safety Supervision and Administration of Catering Services", urging the authorities enterprises and institutions to effectively assume the responsibility of the first responsible for the food service, establish and improve the management system to ensure that the work does not leave a blind spot
(D) to strengthen the inspection of the cafeteria, strictly investigate violations. Food and drug supervision departments at all levels, the health administration should be in strict accordance with the "Food Safety Law" and its implementing regulations, "Food Service Licensing Regulations", "Food Service Food Safety Supervision and Management Measures", the collective canteen as the focus of food safety prevention and control of food safety accidents, to take measures to identify hidden dangers, and actively guide the development of the authorities and enterprises to formulate contingency plans for food safety accidents, to improve the level of prevention and control and Response capacity. Strictly investigate and deal with illegal and irregular behaviors in the canteen; for cases of bad nature and serious consequences, the punishment should be increased; suspected of committing a crime, and promptly transferred to the judicial organs. Seriously carry out a comprehensive investigation. Food and drug supervision departments at all levels, the health administration should be in accordance with the principle of territorial supervision, the organization of the jurisdiction of the institutions and enterprises to carry out a comprehensive inspection of the cafeteria, and seriously find weaknesses, and take timely and effective measures to plug management loopholes. To fully implement the grid management responsibility to ensure that the remediation work to grasp the details, to achieve results.
(E) do a good job of checking the summary, timely reporting of information. The cities (districts) food and drug regulatory departments, health administrative departments to summarize the remediation work in a timely manner, and will be a written summary of the inspection and Annex 3, 4 on November 5, 2014, reported to the Municipal Food and Drug Administration.
Company cafeteria rectification measures Part III
In order to provide a better dining environment for employees, to ensure that everyone in the cafeteria can eat a more healthy and safe meals, to provide more convenient conditions for everyone to improve the cafeteria's existing problems, the Department of Administration in the current year will be a comprehensive remodeling of the cafeteria.
First of all, the current problems in the canteen are as follows:
1, the canteen public **** area and the operating room walls have not been painted for many years, the wall due to climatic reasons appeared warped skin and moldy phenomenon, it looks extremely unattractive, and the wall is dark and dirty stains.
2, the package room wall is also relatively old, simple decoration, fittings unprofessional, need to be refurbished.
3, the cafeteria operating room items stacked too much, the layout is unreasonable and unattractive.
4, dining chopsticks open to prevent, reach in and take, the use of unhygienic.
5, the menu board is not obvious, the daily menu we rarely pay attention to.
6, chef clothing is not professional enough, chef playing dishes without a mask.
7, the cafeteria purchased by the general increase in the price of food, the need to increase the purchase cost price.
8, the employee's belongings, bags are placed on the dining table, cluttered piles, irregular, and encroachment on the desktop can not use the desktop dining.
9, the cafeteria more greasy, desktop, placed items difficult to scrub.
10, toothpicks, toilet paper placed in a messy way.
11, the window on the left side of the staff to bring their own food miscellaneous placed, looking unattractive.
This is a series of problems in the current canteen, according to the above problems, combined with the actual situation of the company, the canteen will be transformed as follows:
1, the canteen dining area and the operating room wall repainting. Estimated quotation is as follows: Area to be painted: public **** dining area
operation room area
private room area
① material cost: xx
② labor cost: xxx
③ time limit: xx
2, private room for repainting and construction of the wall enclosure, tablecloth replacement, lamp replacement, desktop configuration bouquet. Expected quotation: enclosure wallpaper area and offer
tablecloth offer
lamps offer
bouquet offer
3, the operation room to organize, the establishment of the storage room, the establishment of the canteen raw materials used in the details.
4, the procurement of chopstick sterilizer, rice bucket, placing racks and other accessories.
Estimated price: ① chopstick sterilizer (general chopsticks box 30 yuan, stainless steel ultraviolet chopstick sterilizer box 80 yuan, automatic high-temperature ozone sterilizer 300 yuan)
② rice bucket 100 yuan
③ placed on the shelf company to build.
5, the procurement of new menu board and installation of obvious decorations placed in the window to play food. Estimated quote 100 yuan
6, uniform clothing, clothing logo Tachibana word or wear a badge. Cooks are required to wear masks for playing food. Expected to offer $ 100
7, apply for upgrading the price of food.
8, additional luggage items placed cabinet.
9, buy Amway multi-functional cleaner. Expected to offer 50 yuan
10, the cafeteria placed paper, toothpicks for dining staff to use, and placed in the left side of the window to beat the food.
11, the cafeteria window on the left side of the staff to bring their own food uniformly placed under the food window.
The above is the main program about the cafeteria renovation, the overall offer in accordance with the consulting price, there may be a gap with the actual situation, which is normal. Cafeteria renovation and management is an important part of the administrative logistics work, cafeteria health and safety work is also related to the health of the staff of the top priority, the Ministry of Administration will make more efforts to improve the cafeteria work in the future, so that the management of the company's cafeteria can be on a new level.
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