1. objective: this regulation is formulated to ensure the effective control of the key links of food hygiene and safety.

2. Scope of application: Dongguan Jinkaixi Catering Co., Ltd. implements the catering center that implements the "coarse market chain" model within the company.

III. Workflow:

Dongguan Jinkaixi Catering Dongguan Dining Hall Contracting Dongguan Dining Hall Contracting Huizhou Dining Hall Contracting Dongguan Dining Management

1. Selection of key links:

(1) The underlined "key links" in the List of Key Control Points of Food Hygiene and Safety are routine items, which belong to the key links in daily food and beverage security; The "key links" that are not underlined in the List of Key Control Points of Food Hygiene and Safety < P > are special items and belong to the key links that do not exist frequently.

(2) When reviewing the recipes of the operation group, the manager of the catering center should mark the routine key links and the special key links involved in the recipes and the operation group in the Control List of Key Links of Food Hygiene and Safety according to the food, sensitive raw materials, special technology and special activities.

(3) After the manager completes the form, the Control List of Key Links of Food Hygiene and Safety shall be published on the billboard one day before the recipe is executed, so that the operation team leader can determine the operator in time.

2. Determination of operators of key control points:

(1) Operators of key control points in routine key links shall be determined by the operation team leader and filled in the Control List of Food Hygiene and Safety Key Links, and

(2) The operation team leader shall refer to the key links in the Control List of Food Hygiene and Safety Key Links according to the List of Food Hygiene and Safety Key Control Points.

3. Control of key control points:

(1) The operation team shall operate according to the requirements of key control points in the List of Key Control Points of Food Hygiene and Safety.

(2) The group leader of the operation team shall monitor the approaching time in the List of Key Control Points in Key Links of Food Hygiene, and take measures in time when problems are found, and record them in the Problem Disposal Sheet.

(3), the manager of the foreign drink center and the health supervisor respectively monitor according to the monitoring timing in the List of Key Control Points in the Key Links of Food Hygiene and Safety, and take measures in time when problems are found, and record them in the Problem Disposal Sheet.

4. Accountability:

The team leader, manager or health supervisor of the operation team will give negative incentives to violations according to the Value Manual.

5. Information analysis:

(1) The operation team leader will summarize and keep the Problem Disposal Sheet by the production manager or health supervisor every day.

(2) The Control List of Key Links of Food Hygiene and Safety shall be recovered and kept by the manager or health supervisor after the daily guarantee.

Dongguan Jinkaixi Dining Dongguan Dining Hall contracted Dongguan Dining Hall contracted Huizhou Dining Hall contracted Dongguan Dining Management.