We will check and provide information to your company from time to time, hold regular food meetings every month, and make irregular surveys on all aspects of the diet as a basis for improvement.
I will provide your company with next week's recipes every Friday to ensure that the recipes for one week will not be reused and have comprehensive nutrition.
On holidays, I can provide extra meals for your employees according to your company's food standards and specific conditions, and I can provide herbal tea or mung bean soup for free on hot days.
In addition to keeping the restaurant clean and bright, we also regularly clean and beautify the restaurant and its surrounding environment.
1. The meals of your employees are RMB yuan per person per day, and the meals of administrative staff are RMB yuan per person per day;
2. The taste of the dishes can be based on the actual situation of the workers. We appoint chefs, and the dishes change alternately according to the seasons;
Third, the chef changes once every three months or half a year to ensure that the taste and dishes are constantly updated.
Fourth, you provide kitchen utensils, water and electricity, fuel and accommodation;
Five, we are responsible for the arrangement of canteen professionals, and bear the salary, welfare, insurance and other expenses of all kitchen staff;
6. We pay the food in advance, and you settle the breakfast according to the negotiation plan between the two parties.
Seven, every week can provide your employees with the menu for next week in advance, and operate according to the food standard and quantity stipulated by the company, so as to be hygienic, delicious, delicious, healthy and nutritious;
Health management standard
Personal hygiene of kitchen workers
1) Pay attention to personal hygiene, dress neatly, leave no long hair and nails, leave no beard, wash your hair frequently, take a shower and change clothes, do not wear a crooked hat, wear it obliquely or button it;
2) Wash your hands with hand sanitizer before making food, and don't put cooked food directly by hand;
3) Wear work clothes, hats, masks and gloves during working hours;
4) Don't smoke and spit in the kitchen and dining room, and don't wash clothes, shoes and socks in the sink;
5) If you find yourself sick, you must report it in time and suspend your work.
food sanitation
1) Vegetables are generally eaten on the day of purchase and shall not exceed two days. If deterioration is found, it shall be scrapped immediately;
2) Remove the old yellow leaves of vegetables when eating. Before cooking, rice should be washed several times until it turns white. No sand can enter the steamer, and fruits and vegetables should be peeled and washed.
3) Meat and fish should be kept fresh;
4) The dishes should be fried thoroughly and cooked, and it is not advisable to fry food;
5) Cooked food must be handled with special cooking tools, and raw and cooked food must be stored separately;
6) The leftover food must be covered with plastic wrap and put in the refrigerator for refrigeration;
7) Do not sell excessive vegetables and spoiled food again;
8) Fresh vegetables, meat, dry goods, finished products and semi-finished products must be classified and stored, and shall not be mixed or placed on the ground;
9) Packaged food must be clearly marked and meet the inspection standards.
Tableware hygiene
1) The rice spoon, the vegetable spoon and the soup spoon are placed on the tray, but not directly on the countertop;
2) Used tableware should be treated by four processes: initial washing, detergent cleaning, clean water cleaning and disinfection. Tableware should be clean and dry inside and outside, without oil stains and detergent foam; (that is, one wash, two flushes and three disinfections)
3) Before eating, the tableware should be placed neatly, kept clean and covered with clean white cloth to prevent flies. The tableware should not be recycled without disinfection.
Kitchen hygiene
1) kitchen utensils such as knives, chopping boards, pots, shovels, pots and barrels should be cleaned before and after use and disinfected according to regulations; The knife and the chopping block should be cooked separately. Cooked knives should be disinfected with boiling water for 5- 10 minutes every day. Chopping boards must be disinfected with boiling water twice a week for 30 minutes each time.
2) Clean up the garbage in time after cutting vegetables, treat it centrally, and clean the countertop and floor;
3) Shelves, range hoods, steaming cabinets, stoves, vegetable washing pools and dishwashing pools should be cleaned every day;
4) Cover the common auxiliary materials such as oil, salt and soy sauce and the unused rice and vegetables before coming off work;
5) Clean up the sanitary corner to prevent rats, flies and cockroaches from polluting food;
6) Clean the refrigerator and freezer regularly, twice a week and twice a day to ensure cleanliness.
Restaurant hygiene
1) The ground is clean and fresh without garbage, sundries and accumulated water;
2) Clean the table and stool in time after meals, so as to be clean and dust-free;
3) Wall doors and windows, fans, lamps, etc. Should be cleaned regularly, no cobwebs;
4) Clean it twice a week, clean the countertops and floors with detergent, and try to keep the restaurant free of flies, mosquitoes and cockroaches.
5) A special person is responsible for recycling tableware, and the leftovers are transported away in time to ensure that the restaurant has no peculiar smell.