First, the cafeteria staff must hold the health department's "health card" on duty.

Second, without permission, in addition to the canteen staff, no one is allowed to enter the kitchen operation room;

Third, kitchen cleaning supplies should be placed separately from condiments, dishes, etc.;

Fourth, the use of cooking equipment or utensils to strictly comply with the operating procedures, to prevent accidents;

Fifth, cooks before leaving work, we must close the doors and windows, check the various types of power switch, equipment, etc.

Third, the kitchen cleaning supplies should be placed separately from the seasoning.

V.

Six, cooking staff should be courteous, warm service, shall not make things difficult for the dining staff;

Seven, the canteen cooks should comply with the company's management regulations, the amount of food preparation should be reasonably controlled to eliminate waste; at the same time, to ensure that the staff to provide hygiene, reasonable diet and good service and quality of food, shall not supply inferior, rotten, expired food, violators of the company shall be dismissed;

Five, the cook should close the door and windows before work to check all kinds of power switch, equipment and so on. The company will be dismissed;

Eight, canteen cooks must ensure that the kitchen tableware and canteen environment clean and hygienic, if it does not meet the inspection requirements, a warning and a fine of 10-50 yuan.

IX, canteen cooks to properly store, use canteen utensils, electrical appliances and other items, shall not be intentionally damaged; if it is intentionally damaged items to be compensated at the price;

X, it is strictly prohibited to cook the canteen dishes, utensils to take home, if you find that some of these phenomena occur, then it is considered as embezzlement, the penalty is a fine of more than 100 yuan, and the circumstances of the serious case to be dismissed.

eleven, the canteen cooks to be constantly renovating meal patterns, to achieve high quality meals, taste malefactor, to be on time, not passive, without permission, to bring outsiders into the canteen work area;

twelve, it is strictly prohibited to cook unauthorized use of medicated water to eliminate the flies, rodents, or unauthorized poisonous substances will be brought into the canteen work area, once found to be immediately dismissed;

xiii

xiii, the canteen cooks should work actively, and actively put forward rationalization proposals conducive to improving the efficiency of the canteen or the quality of work;

xiv, the cooks should adhere to the principle of the courage to face the contradictions, and to safeguard the interests of the company; if the work attitude and work skills have significantly improved and by the leadership and the affirmation of a large number of colleagues to give a certain amount of incentives.

xv, the cafeteria management personnel should be in line with the principle of good quality and low price, the principle of comparison of goods to choose a fixed supplier of daily dishes, foodstuffs and other materials;

xvi, the purchased items should be guaranteed to be fresh, and the purchase of diseased and dead pork and expired, deteriorated vegetables, spices and meat products is strictly prohibited;

xvii, the daily purchased dishes must be by the canteen administrator and cooks*** The same acceptance verification to ensure that the accounts match; daily purchases will be registered in the procurement income and expenditure table, and make statistics; cafeteria administrator in accordance with the provisions of the Ministry of Finance cycle to receive the cafeteria reserve, and settle with the Ministry of Finance in a timely manner.

Cafeteria management program Part 2

I. Purpose

In order to standardize the management of the company's cafeteria, *** with the creation of a hygienic, beautiful, elegant and orderly dining environment, the development of this system.

Second, the meal standard

1, the company provides free working lunch for employees on normal working days, such as not in the company with a working lunch, the company will not be additional meal allowance.

2, working lunch standard for a meat, a vegetarian soup and rice. The amount of food is distributed by the cook, and the rice, soup, etc. are taken by the employees according to their personal situation.

3, breakfast and dinner by the staff to solve their own problems, the company according to normal attendance to give breakfast 1 yuan, dinner 4 yuan meal allowance. If the leave or other non-official reasons for absence, no subsidies.

4, reporting meals: in order to save costs, reasonable distribution of dishes, please departments dining staff, in the morning before 9:30 will be reported to the General Manager's Office of the dining arrangements, such as those who did not inform the default for the normal meal. If you do not notify in time to cause meal waste, as a daily behavioral performance of the assessment of one of the references.

Third, dining discipline

1, dining time: 12:00-13:00

2, dining place: in the dining hall door to develop a civilized location to eat, not in the office area.

3, tableware should be gently held and put, no damage to plates, bowls, chopsticks, etc., intentional damage to the canteen public goods, according to the price of compensation.

4, dining shall not take the tableware out of the development of the area outside, after the meal, please place the plate in the designated location.

5, the force of thrift and frugality, how much food, how much to avoid leftovers;

6, the dining process should pay attention to the maintenance of public **** hygiene, food scraps placed on the plate into the recycling bin.

7, smoking is prohibited in the dining room and dining area;

Fourth, dining room safety management

1, without permission, in addition to the dining room staff, no one is allowed to enter the kitchen;

2, the kitchen cleaning supplies should be placed separately from condiments, dishes, etc.;

3, smoking is strictly prohibited in the kitchen and the dining area;

4, using the Cooking equipment or utensils to strictly comply with the operating procedures to prevent accidents;

5, dining hall staff before leaving work, to close the doors and windows, check all kinds of power switches, equipment and so on.

6, managers should often supervise, check, and do a good job of anti-theft.

V. Dining hall health management

(a) Dining hall health requirements

1, dining hall staff must be completed before the start of the meal in the dining area and the kitchen cleaning work:

2, will be dumped into the garbage cans of the table's leftovers;

3, wipe the desktop with a clean rag more than two times to ensure that the desktop is no water stains, grease and dirt;

4, to ensure that the kitchen, dining area floor without garbage, no oil stains, non-slip;

5, the dining hall staff will be tables, chairs and stools neatly arranged;

6, the dining hall of the wall, the ceiling should be cleaned weekly in order to ensure that the wall, the ceiling without cobwebs;

7, the dining hall of the lamps and lanterns, sterilizer cabinets, exhaust fans, cookers, etc., once a day, in order to ensure that the cleanliness of the cleaning;

8, the dining hall staff daily after the start of the meal to complete the dining area, tableware, kitchenware cleaning:

9, the need to clean the tableware, kitchenware are placed separately;

10, with a clean rag will be used to zuo, ingredients, and other items cleaned, neatly placed in the designated location;

11, with a clean cloth to wash the kitchen utensils, cutlery, cooking stove more than two times, until the Clean, to ensure that no grease, stains;

12, the clean tableware wipe dry, into the sterilizer disinfection;

13, with a clean mop to clean the floor of the workroom, until clean, no water stains;

(B) food procurement requirements

1, the strict implementation of the "three nots

1. Strictly implement the "three no's", i.e., do not buy spoiled food and vegetables containing pesticide residues, do not use expired and shoddy food and condiments, and do not mix or cut raw and cooked food.

2, purchases should be fresh, strictly prohibit the purchase of sick and dead pork and expired, spoiled vegetables, condiments and meat products;

3, the General Manager's Office front desk is responsible for acceptance and verification of the purchased food to ensure that it is fresh and hygienic and meets the food standards. Be sure to ensure that the food is used within the shelf life, it is strictly prohibited to use expired food.

4, the General Manager's Office front desk will be purchased every day the level of items in the procurement income and expenditure table, and make statistics.

(C) tableware health regulations

1, one hour before each meal must open the disinfection cabinet to disinfect the tableware, kitchen utensils should be soaked in boiling water disinfection.

2, all tableware, stoves, must be "a wash, two swish, three rinse, four disinfection, five cleaning".

Six, the management of the canteen staff

(a) requirements

1, canteen staff are strictly prohibited from misappropriation of procurement funds, is strictly prohibited to less than the report more;

2, canteen staff should be polite, warm service, shall not be difficult to the dining staff;

3, the canteen staff should be prepared in accordance with the general manager of the Office of the menu provided by the preparation, and on time, quality, quantity of the dishes provided.

4, the dining hall staff should be prepared according to the recipe provided by the General Manager's Office and provide dishes on time, quality and quantity.

4, strictly abide by the company's regulations, personal hygiene, diligent nail clipping, diligent haircut, do not spit.

5, the work must be self-check whether the food spoilage, odor phenomenon, found that the problem is dealt with in a timely manner.

6, strictly in accordance with food hygiene requirements to operate, to prevent food poisoning.

7, after washing the clean tableware should be organized and regularly arranged.

8, the work is strictly according to the food standards and careful budgeting to maximize the color and flavor, pattern, variety and diversity.

9, the entire cooking process must be carefully clean and clean and on time, according to quality and quantity of supply.

10, clean up every day to ensure environmental health of the kitchen.

(B) rewards and penalties

1, to comply with the company's various management regulations, violators of the fine of 10-100 yuan, the circumstances of the seriousness of the liability and dismissal.

2, to ensure that the staff to provide health, reasonable diet, shall not purchase poor quality, rotten, expired food, violators of the company will be dismissed, and bear the corresponding financial responsibility, the circumstances are serious will be sent to the public security organs to deal with.

3, to ensure that the kitchen tableware and canteen environment clean and hygienic, if you can not meet the inspection requirements, a warning penalty and a fine of 10-100 yuan.

4, to provide employees with good service and high quality meals, if you receive a valid complaint from the staff, depending on the circumstances of the fine of 20-100 yuan.

5, procurement of kitchen supplies, dishes, spices must be truthfully recorded expenses, not misrepresentation, or be dismissed and compensation for the company's losses, the seriousness of the case to the "embezzlement" thesis, and sent to the public security organs to deal with.

6, proper storage, use of canteen utensils, electrical appliances and other items, do not intentionally damage, damage to the original value of the items to compensate for and impose a fine of more than 50 yuan;

7, on the dining staff equally, if found favoritism, bad attitude occurs, be demoted to a penalty and a fine of 50-100 yuan, the circumstances of the severity of the case to be dismissed.

8, the amount of dishes should be prepared to carry out reasonable control, to eliminate waste, if found wasteful phenomenon of a warning and a fine of 50-100 yuan, the circumstances are serious to be dismissed.

9, canteen dishes, utensils are strictly prohibited to take home, or as embezzlement treatment and impose a fine of more than 100 yuan or salary demotion, serious cases to be dismissed.

10, obey the work arrangements, found that the problem should be promptly reported to the superiors, disobedience to the work arrangements of the deduction and punishment of 50-100 yuan, serious cases will be dismissed.

11, on time to start, not passive, or a warning and deduction of 50-100 yuan, the serious case of dismissal.

12, to comply with the provisions of the dining hall security management, without permission, bring outsiders into the dining hall work area, a fine of 50 yuan, serious dismissal.

13, unauthorized use of potion to exterminate flies, rodents or unauthorized toxic substances brought into the dining hall work area, once found immediately dismissed, the serious cases sent to the public security organs to deal with.

VII. Settlement of canteen accounts

1, every morning at 9:00, the General Manager's Office of the front desk will be the average daily amount of food purchases to the cooks purchasing, the implementation of the principle of more money back to make up for less. The General Manager's Office will count and supervise the number and quantity of food purchased.

2, 1-5 days a month, the Administration and Personnel Department will be the last month's menu volume receipts and the month of rice and oil receipts for statistics and invoices;

3, 10 days before the end of each month, the Administration and Personnel Department according to the dining room expenditure, dining staff details, etc., to prepare the dining room billing table and archives.

VIII, the management system of the interpretation of the General Manager's Office.

Cafeteria management program Part 3

The school cafeteria is related to the physical health of teachers and students, the normal order of teaching and social stability of the school. In order to do a good job of school canteen management, improve the management level of school canteens, in accordance with the "Food Sanitation Law", "Ministry of Health, Ministry of Education, student canteens and student collective dining health management regulations" and "Ministry of Health on the implementation of food hygiene supervision and quantitative grading management system notice" and other requirements, specially formulated for the implementation of this program.

First, the implementation of the school demonstrative management of the purpose

Through the implementation of the school demonstrative management, to further improve the overall level of supervision and management of school canteens. Effectively prevent the occurrence of collective food poisoning accidents in schools, student canteens should fully reflect the public welfare and service, adhere to the service for students.

Second, the implementation of school canteen model management

(a) sound management mechanism, strengthen the work responsibility.

Schools to establish and improve the canteen management system and leadership responsibility. School principals are responsible for the management of school canteens, is the first person responsible for the management of school canteens, to establish the first person responsible for the leader, the director of the general affairs department and the canteen management management personnel composed of canteen management leading group, fully responsible for the health and safety of school canteens and management

(b) reflecting the public service, to determine the mode of operation.

The cafeteria is operated and managed by the school, the use of contracted work does not cover the mode of operation, not contracted or disguised as contracted to individuals for profit.

1, the school sent a full management, mainly by the director of general affairs in charge of cafeteria work, cafeteria buyers and custodians fully responsible.

2. The purchaser and custodian of the cafeteria are dispatched by the school to perform the purchasing and custodial duties on behalf of the school.

The purchased raw materials are first checked by the custodian and then registered in the warehouse. Outgoing materials should be registered and signed, and the school regularly takes inventory every month.

3. In order to ensure the quality of production, the school has a hard and fast rule on the composition of the production team: all staff must be healthy and licensed.

4, the cafeteria staff must be clear about their responsibilities, in strict accordance with the recipe sheet to organize production, to achieve time, quality and quantity. The production of food supplied to the students in a timely manner, students finished eating, timely collection of food utensils, and their cleaning and disinfection. Responsible for all cleaning and sanitizing work in the production cafeteria. Responsible for the production of guest meals.

(C) standardize the facilities services, the implementation of standardized management.

1, set the standard complete functional room

School canteens should be set up roughing room, cutting room, cooking room, food preparation room, disinfection room, locker room, warehouse, dining room and other functional rooms. Infrastructure to meet the following standards:

(1) roughing room

Food roughing should have a fixed place, there are basic dust and fly prevention facilities, and equipped with shelves or placed in the food cupboards, and the dining room with food room, cooked food room, cooking room, etc. separate. The floor and wainscot of the processing place should be made of impermeable materials, and the sewers should be open for flushing and drainage. Rough processing of food should have enough water supply, the water quality should be in line with national drinking water health standards. Rough processing places should have more than three pools, so that meat and vegetarian food washing pool. Wash mops and other cleaning supplies and cleaning food pool separate.

(2) cut with the room

Cut with the room should be a special room, the ground should have a certain slope, easy to wash and clean. Sewerage is smooth, there are food refrigerators and waste boxes with covers (barrels), processing down the waste poured into the box in a timely manner, and remove the same day. Dispensing end, should be done in a timely manner to rinse, wash and other cleaning work to maintain indoor cleanliness and sanitation.

(3) cooking room

Processing place of the stove to keep the sewer open, the stove should have smoke exhaust hood, stove surface and stove walls are often washed to achieve no grease, no ash, no food residue, exhaust hood does not drip oil, the end of the work to do a good job on the ground, the stove, the operating table and utensils of the cleaning, scrubbing to keep the processing place clean.

(4) food preparation room

There is a food preparation table, finished goods shelves. Air disinfection facilities are complete, equipped with cold storage facilities for sampling and the need to refrigerate cooked products of cold storage facilities wet facilities, and operate normally. Doors and windows connected to the outside world are equipped with complete fly and dust prevention facilities.

(5) disinfection room

Tableware cleaning and disinfection places should be separated from cutting, preparation, cooking places to avoid cross-contamination. Disinfection of tableware can be used for physical disinfection and chemical disinfection of two kinds. The use of chemical disinfection, respectively, for the initial washing of tableware, cleaning, immersion disinfection and disinfectant residue rinsing, various types of pools should be marked with a clear sign of its purpose.

(6) locker room

Set up a sink, equipped with a coat rack or a large space hanging closet and shoe racks, with towel hooks and simple grooming utensils. 1. 2019 kindergarten canteen staff management system latest 2. 2019 municipal price bureau staff canteen management system 3. 2019 staff canteen management regulations, staff canteen management system 4. 2019 Beijing Municipal Education Commission primary and secondary school canteen management will be out of the standard 5. 2019 guangdong collective canteen food safety management regulations (opinion draft) 6. company staff canteen management system full text 7. 2019 company staff canteen management system regulations full 8. school canteen management system latest model 9. company staff canteen management system 10. staff canteen management system ;