I. Purpose
This system is formulated in order to improve the overall level of canteen management, provide hygienic, reassuring, comfortable and high-quality dining environment and atmosphere for all employees, and safeguard and guarantee the health of employees.
Second, the scope.
Canteen staff and staff.
Third, the procurement system and storage system.
1, strictly control the quality of purchasing, prevent and eliminate diseases from entering the mouth, and do not purchase moldy, corrupt, moth-eaten, toxic, expired or other foods prohibited by the health law. Prevent food poisoning.
2. Purchasing staple food or non-staple food in large quantities requires the supplier to provide a hygiene license for inspection, and it is not allowed to purchase three-no products.
3. Strictly implement the food hygiene system, and "isolate" all kinds of stored foods to avoid deterioration, bad taste or deterioration.
4, canteen warehouse clean, classified storage, rat and moisture.
5, food storage time in the refrigerator or freezer shall not exceed 48 hours, it is strictly prohibited to sell overnight meals.
Fourth, the health management system
1, personal hygiene of canteen staff
The canteen staff should do a good job in personal hygiene, wash their hands frequently, cut their nails frequently, take a bath frequently, and wash and change their work clothes frequently. No long nails, dyed nails, no rings, leaflets, earrings, etc. At work.
Wear white overalls and work hats at work, and the dish distributor or canteen vegetable beater should wear masks. Don't wipe your hands or face with overalls or aprons.
The staff shall have a health check-up every six months. Those who fail to pass the health examination or suffer from certain diseases that the company thinks are not suitable for working in the canteen can't work in the canteen.