canteen procurement management system \ x1d \ x1d \ This system is formulated to strengthen the management of canteen food raw materials and accessories procurement, reasonably control expenses, reduce procurement costs, and prevent food safety accidents caused by purchasing inferior food. \x1d\ 1. The canteen manager is the buyer, who is responsible for food procurement. His responsibilities are as follows: \x1d\1. He must be principled, responsible, honest and not selfish. \x1d\2. Be responsible for the procurement of food raw materials and accessories needed in the canteen to ensure the hygiene, safety, high quality and low price of food. At the same time, he is responsible for the procurement of other materials needed by the canteen except food raw materials and accessories. Such procurement must follow the relevant regulations of the company's purchasing department and be submitted to the purchasing department for approval. \x1d\3. According to the business situation, submit the purchase application in time and be responsible for the purchase. Analyze the variety, quantity, quality and price of food raw materials and accessories, and put forward suggestions for improvement. \x1d\4. Be responsible for screening suppliers, determining qualified suppliers, and regularly evaluating suppliers. \x1d\5. Cooperate with the inspector to check and accept the food delivered by the supplier, which must be strictly controlled. \x1d\6. Investigate the market price, and conduct regular or irregular surveys to understand the floating market price. \x1d\7. Keep the purchase documents, review the documents according to the purchase statistics and the agreed time, and apply for payment. \x1d\8. Supervise the warehousing and inventory of food raw materials and accessories, and put forward suggestions for improvement. \x1d\ II. Purchasing principles: \x1d\1. The principle of "shop around" should be followed, with equal quality compared with price, equal price compared with quality, equal price compared with service, and the pursuit of high quality and low price. \x1d\2. Carry out "fixed-point procurement" and resolutely put an end to purchasing from mobile vendors to ensure the quality, hygiene and safety of food. According to the principle of "shopping around", combined with the scale and integrity of suppliers, a qualified supplier for fixed-point procurement is finally determined after comprehensive evaluation. In addition, we will choose two other backup suppliers in case of urgent need. \x1d\ III. Provisions on Supplier Management \x1d\ Qualifications that a qualified supplier must meet: \x1d\1. Possess relevant licenses for legal business activities: business license, organization code certificate, tax registration certificate and person-in-charge ID card, and their copies must be submitted to our company for filing. \x1d\2. In particular, suppliers of five kinds of food, including rice, flour, vegetable oil, seasoning and meat, must also have relevant qualifications and certificates required by the state, such as hygiene license, product quality supervision and inspection report, animal quarantine certificate and so on. \x1d\3. For some suppliers of food raw materials and accessories who do not fully have relevant licenses, such as vegetable suppliers, they should still insist on purchasing from vendors in farmers' markets with legal business qualifications, so as to ensure that the purchased food raw materials and accessories can be traced back. It is strictly forbidden to purchase roadside goods or other food raw materials and accessories that cannot be traced back. \x1d\4. Suppliers with long-term cooperation shall sign an intentional contract with our company for long-term cooperation, which shall stipulate the quality, hygiene, pricing method, distribution method, return and exchange, payment method and food safety responsibility of food raw materials and auxiliary materials. \x1d\5. The supplier must provide formal invoices, delivery notes, receipts and other delivery documents. \x1d\ IV. The canteen inspector is appointed by general manager office, who is responsible for inspecting the purchased food raw materials and accessories. His responsibilities are as follows: \x1d\1. Adhere to principles, handle affairs impartially and resolutely safeguard the interests of the company. \x1d\2. According to the canteen procurement schedule and the supplier's delivery note, the food raw materials and auxiliary materials shall be accepted before being put into storage, and the food that is fake, inferior, spoiled, expired and has no production site shall be rejected to ensure that the quantity, quantity, weight and quality are consistent, and the documents shall be signed after acceptance. \x1d\3. The quantity and quality of the food in storage are randomly checked. \x1d\ V. Method of food acceptance: \x1d\1. "Look at two smells, three tastes, four questions and five questions": Look at it-see if the food has outer packaging, whether the packaging is in good condition, whether the ingredients list, production date, factory name, address and other elements on the packaging are fully marked, and whether the food is discolored or corrupt; Second, smell-smell, whether there is peculiar smell or rotten smell; Three tastes-whether the taste is normal; Four questions-ask about the production process, loading and unloading transportation process, purchase channels, etc. Five demands-ask for relevant qualification certificates and delivery notes. \x1d\2. Acceptance of meat: ① Ask for quarantine certificate. (2) Look at the color of the meat, the fat is white, and the infected meat is purple. ③ Check whether water is injected. ④ The meat is hairless. \x1d\3. Acceptance of fish: ① Fresh fish: normal fishy smell; The eyes that look at the fish are gray and protrude outward; See if the scales are complete. 2 frozen fish: look at the color without yellowing, and look at the eyes without turbidity and depression. \x1d\4. Acceptance of rice flour: ask for factory certificate, weigh and see the color of rice. \x1d\5. Acceptance of oil: ① Obtain factory certificate and inspection certificate; 2 Looking at transparency, vegetable oil is transparent in color; ③ It may be gutter oil that smells bad, and it should be rejected if it smells mineral; 4 Taste the taste, and the odor may be waste oil; ⑤ If the combustion is abnormal and makes a "squeak" sound, the water content exceeds the standard; When burning, there is a "beep" explosion, which may be adulterated products and rejected. \x1d\ VI. Flow chart of food procurement and payment for goods (Annex I: Flow chart of food procurement and payment for goods) \x1d\1. Before purchasing, the remaining quantity of food raw materials and accessories in the canteen shall be counted, and then the demand for various food raw materials and accessories shall be determined according to the specific operation of the canteen. We must grasp the demand moderately, and avoid corruption and deterioration caused by too much purchase and too long storage time, or affect the food supply because of too little purchase and insufficient use. \x1d\2. The buyer consults the price, negotiates the price and determines the supplier, and then fills in the Purchase Schedule of Food Raw Materials and Accessories (Annex II) according to the demand and submits it to general manager office for approval. After approval, contact the supplier for delivery. \x1d\3. After the goods are delivered, the inspector will conduct inspection. Refuse to accept the unqualified food and return it for re-distribution; For qualified food, check the quantity, quantity, weight and quality, and register it accurately on the supplier's delivery note and canteen purchase schedule, and put it into storage according to the actual acceptance. \x1d\4. Payment shall be settled regularly. At the time of payment, the canteen administrator applies for payment with the purchase application form and the delivery note confirmed by acceptance. \x1d\5. Without the approval of general manager office, the canteen administrator shall not purchase without authorization. \x1d\ VII. Canteen administrators and relevant personnel in general manager office should always pay attention to market conditions. If the original supplier's price is found to be too high, it should negotiate with the supplier to reduce the price in time. If the negotiation fails, it should immediately change the supplier, seek a qualified supplier with lower price and cooperate. \x1d\ VIII. The canteen manager and the procurement-related personnel in general manager office are not allowed to operate behind closed doors and accept any kickbacks during the procurement. Once found, they will be dealt with seriously according to the relevant company regulations. \x1d\ IX. This system shall be implemented as of May 4, 2111.