Central State organs canteen management measures are stipulated as follows, please refer to.

These measures are hereby formulated for the purpose of better safeguarding the midday meals of the staff of the organs, economizing on expenses and improving work efficiency.

Article 1? Cafeteria staff duties

(a) Cafeteria administrator duties:

1, responsible for the identification of purchased items, acceptance and supervision and management.

2, responsible for the establishment of the canteen items account, the use of items throughout the process of dynamic supervision and management.

3, is responsible for the cook's daily work arrangements and affairs management.

4, in special circumstances, the canteen needs to help cook, responsible for organizing the organization to help the cook.

5, with the cook **** with the preparation of weekly recipes.

(2) cook duties:

1, responsible for the daily procurement and processing of food and drink, with the administrator **** with the preparation of weekly recipes.

2, firmly set up the wholeheartedly for the workers to serve the ideology, study and research nutrition, and constantly improve the cooking technology, and constantly improve the quality of service, and improve the staff meal service.

3, do a good job in the kitchen kitchen utensils maintenance work to ensure normal use.

4, good personal hygiene, cafeteria hygiene, keep the environment clean.

5, before leaving work to the cafeteria water, electricity, gas, doors and windows to carry out safety checks, to prevent safety accidents.

The second article? Cafeteria goods and financial management system

(a) All items should be registered and managed by a person.

(2) The management and use of the management and use of goods should be familiar with the technical performance and maintenance methods, in order to often keep their good performance, neat and clean. The management of the goods of the abnormal damage to be responsible for the economic joint and several responsibility.

(3) management personnel should be purchasing staff to purchase food raw materials, quantity, quality, price and safety inspection and acceptance, acceptance of the purchasing staff, the cafeteria management personnel were in the purchase invoice signed to confirm, and as a voucher for accounting, inspection and acceptance of food raw materials to the cooks to food processing safety.

Article III? Organizational staff meal management system

(a) the organization's cafeteria to undertake the staff noon meal.

(2) all staff of the organs of the daily work before 9:00 first to the duty room to confirm whether the noon meal in the cafeteria, the need to eat in the cafeteria, in the day of the meal staff form to scratch the signature to sign in, the cafeteria according to the signing of the meal supply. If you do not eat in the cafeteria after signing in the form for the day's meal, the cost of that day's meal will be deducted from your salary. If you do not sign in the form of the day's meals, the cafeteria will not provide meals in principle, and if you ask for meals, double the cost of the regular meals of the day will be deducted from your salary.

(3) No loud noise is allowed after the diners enter the cafeteria, and the cafeteria staff will distribute the meals according to the list on the signing form of the day's meals in order and mark them well. For those who did not sign the request for meals, make a record.

(4) The persons who dine in the cafeteria should take their meals according to the amount of their own meals to avoid wastage, and the main and side food shall not be taken out of the cafeteria, and the tableware and leftovers for their own use shall be put in the designated position after the meal.

(e) Non-cafeteria staff shall not enter the food processing operation room.

Article IV? Hygiene management system of the cafeteria

(a) There should be screen doors, windows and covers to keep them fly-free.

(ii) The environment should be wiped in time after each meal to keep the environment tidy.

(c) keep drainage smooth, sewage should be poured into the cesspool in a timely manner, no accumulation of dirty water and dirt.

(d) prohibit the raising of poultry and livestock in the cafeteria, and prohibit the carrying of toxic chemicals into the cafeteria.

(e) containers for raw food and cooked food shall not be mixed; knives and boards for cutting raw food and cooked food shall not be mixed and kept separately.

(f) small cooking utensils should be washed and dried in time after use, and placed in an orderly manner; larger cooking utensils should be washed and dried in hot water after use, and brushed with alkaline water once a week; mechanical utensils should be washed in hot water after use, and dried and preserved.

Article 5? Cooks personal hygiene management system

(a) Regularly accept the health examination of the health department.

(2) To be diligent in washing hands and clipping nails, bathing and haircutting, washing clothes and bedding, and changing work clothes.

(3) Do not smoke at work, wear overalls and hats, and keep a clean appearance.

(d) It is forbidden to leave the kitchen or cafeteria in work clothes or to do work that has nothing to do with the production of meals; you must wash your hands before work, after defecating, or after touching dirty things.

(e) No coughing or sneezing on food, wiping nose, sweat, hands or kitchen utensils with work clothes, etc., and no spitting.

Article VI? Strengthen the standardized management of the agency cafeteria

(a) the agency cafeteria implementation of the accounts, money, things separate management, by the Office of the respective arrangements for people responsible for the income and expenditure to do the day and month.

(2) the establishment of the organization canteen management team, strengthen the management of the canteen, put forward to improve the food service advice, supervision of the canteen expenditure.

(3) Each staff member of the organization has the right and obligation to put forward opinions and suggestions on the management and service of the organization's canteen, and the relevant opinions and suggestions can be reflected to each member of the management team of the organization's canteen at any time.

(4) The members of the management team of the cafeteria should pay attention to listening to the opinions and suggestions of each cadre and staff member on the cafeteria food, and feedback the opinions to the cafeteria management in a timely manner to promote the improvement of food.

(5) The management team of the cafeteria found that there are problems in the management and service of the cafeteria, can be convened at any time to convene a working meeting of the management team of the cafeteria to inform the management personnel of the problems in a timely manner to rectify the problems, in order to ensure that the management of the cafeteria of the organization standardized, good service.

Extended information:

July 4, 1991, the State Council Organs Affairs Administration to []. 91] State Administration General Word No. 155 issued "central state organs canteen management methods (for trial implementation)". The "approach" is divided into general, business management, service quality management, financial management, food costing and internal price management, labor management, health and safety, democratic management of staff meals, assessment and evaluation, by-laws 10 chapters of 35, by the State Council Organs Affairs Administration is responsible for the interpretation of the date of publication shall come into force. 1986 issued by the State Council Organs Affairs Administration of the central state organs canteens Financial Management Measures" ([86] State Administration of Finance word 238) shall be repealed.

Reference:

State Council Organs Affairs Administration