As the saying goes, there are national laws and family rules, so canteen hosting, as a new industry, also needs rules and regulations to restrict the words and deeds of employees and ensure the healthy diet of guests. Below, taking Shanghai Jianfa Catering Management Co., Ltd. as an example, briefly explain some management systems of canteen trusteeship:

1. Purpose

In order to improve the overall level of canteen management, provide all employees with a hygienic, assured, comfortable and high-quality dining environment and atmosphere, and maintain and ensure the health of employees, this system is formulated.

ii. scope

canteen staff and staff.

3. Purchasing 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 a large number of staple food or non-staple food 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 off-flavor, off-flavor or deterioration.

4. The canteen warehouse shall be neat and clean, stored in categories, and protected from rats and moisture.

5. Food should not be stored in the refrigerator or freezer for more than 48 hours, and it is forbidden to sell overnight meals.

Fourth, the health management system

First, establish the idea of serving the staff wholeheartedly, pay attention to professional ethics, be civilized in service, have a kind attitude, take the initiative and enthusiasm, be polite to others, love their jobs, be serious and responsible, and ensure that the cooked food is delicious and the food is sufficient to satisfy the students and teachers.

Second, adhere to the system of physical acceptance, and the quality control supervision team established by the school. Make sure that the tickets are in conformity with the goods. Publish the accounts regularly and accept the supervision of the staff.

Third, take good care of the public property. All the equipment and tableware in the canteen are registered and accounted for. Anything placed in the public place shall not be moved or used for other purposes. All kinds of equipment and tableware shall not be damaged without reason, or compensation shall be paid at the price.

Fourth, the cooking staff should pay attention to hygiene. Wash their hands frequently. Westbank >