the laws and regulations on environmental protection in the canteen can be written with reference to the following format.

1. General provisions

1. This system is formulated to strengthen the overall management of the company's canteens, do a good job in logistics services and ensure the quality of employees' dining.

2. This regulation includes canteen financial budget and item management, canteen purchase management, canteen cooking utensils safety operation management and staff dining management.

3. This system is applicable to the company's staff canteen and all employees.

ii. canteen financial budget and item management

1. the canteen buyer must make the next month's expense budget according to the actual situation of this month before the 28th of each month and submit it to the general manager for approval.

2, canteen buyers should strictly according to the budget expenditure, seriously implement the company's financial system, over-budget expenditure should be drafted in advance, and implemented after approval.

3. The small treasury shall not be set up privately, and the purchasing reserve fund of 1,111 yuan/month of the buyer shall not be used for private affairs or lent to others.

4. Insist on physical acceptance, do a good job in cost accounting, make daily settlement and monthly accounts consistent, settle meals every four days, calculate meals last month at the beginning of each month, and make a comprehensive inventory of canteen items at the end of each month.

5. All the equipment, facilities, tableware and kitchen utensils in the canteen should be set up with an item account, which should be dedicated to the special purpose, and should not be used for other purposes without authorization, and should not be sold to the outside without authorization.

6, canteen finance, procurement, goods management should be designated by the canteen buyer, delimit the scope, contract management.

7. Anyone who intentionally damages all kinds of equipment, facilities, tableware and kitchenware shall be compensated according to the price, and the canteen buyer shall propose punishment suggestions according to the circumstances.

Third, the canteen purchase management

1. The canteen purchasing personnel should strictly control the quality, and are not allowed to purchase spoiled food, and are not allowed to purchase food beyond the shelf life.

2. We should strive to purchase goods with low price, good quality and sufficient weight.

3. The purchased goods should have bills recognized by the company.

4. The purchased goods must be accounted for item by item, including variety, quantity, price and date.

5. When the canteen needs a lot of stock, it must be approved by the general manager in advance.

6. The goods in the canteen must be placed according to the variety and raw and cooked classification, and shall not be placed at will to ensure that the goods are processed within the shelf life.

7. The canteen administrator is responsible for the overall guidance, supervision and arrangement of the daily work of the canteen staff, and goes to the market irregularly every month to learn about the prices of goods or participate in procurement activities to control procurement costs; The front desk is responsible for verifying the quantity and quality of daily purchases, counting the differences and informing the canteen administrator, who will report to the general manager or handle them as appropriate.

IV. Safe operation and management of cooking utensils in the canteen

1. Cooks must know the performance and usage of various cooking utensils, equipment and facilities, otherwise they shall not be used.

2. All power switches are not allowed to be turned on with wet hands to prevent electric shock accidents.

3. Electric cooking utensils and equipment should be checked frequently and placed in a ventilated and dry place.

4. Idle people are forbidden to enter the canteen operation room to ensure safety.

5. You must ensure that people go out when you get off work every day to prevent fire.

6. Every day after work, you must check all the doors and windows of the restaurant and whether all the power supplies are turned off to ensure the safety of the company's property.

7. Use and maintenance of freezer:

(1) The freezer in the operation room is only allowed to store food related to company meals, and it is not allowed for personal use.

(2) Before starting the freezer, ensure that the plug and socket are connected in good condition, and then turn on the power supply.

(3) After the freezer is started, it is necessary to check whether there is any abnormal sound in the freezer and whether it works normally.

(4) Store food in strict accordance with the regulations on the volume and bearing capacity of the freezer to prevent the freezer from not cooling or stopping.

(5) Check the frost thickness in the freezer frequently. Defrost irregularly, and clean and sterilize the freezer at the same time. Ensure that the freezer works normally and reduce power consumption.

(6) The maintenance of the freezer should be carried out frequently: the dust cover should be cleaned frequently; The temperature of the freezer should be adjusted according to the actual situation and the quantity of frozen food.

(7) If any problem is found, the power shall be cut off in time, and the repair shall be reported to the Administration and Personnel Department promptly, and assistance shall be provided.

8. Use and maintenance of the disinfection cabinet:

(1) Before using the disinfection cabinet, first ensure that the plug and socket are connected in good condition, and then turn on the power supply.

(2) Before using the disinfection cabinet, the tableware must be put in before starting.

(3) Before using the disinfection cabinet, the tableware must be dry to ensure the safety of the disinfection cabinet.

(4) The cupboard door can only be opened after the disinfection process is completed and the temperature drops, so as to ensure the disinfection quality and prevent accidents.

(5) The disinfection cabinet is only used for disinfection of tableware, and its use is prohibited.

(6) If any problem is found, the power shall be cut off in time, and the repair shall be reported to the Administration and Personnel Department promptly, and assistance shall be provided. The machine must never be used with illness.

9. Use and maintenance of gas stove:

(1) The gas stove in the restaurant operation room is limited to the food related to the company's meals, and it is not allowed for private use.

(2) Make sure that the gas pipeline is not damaged or leaked before using the gas

(a) The gas is a colorless but smelly gas. When smelling the smell of the gas, apply soapy water to the gas stove and pipeline, and any foaming place is the gas leakage.

(b) Symptoms of mild gas poisoning, such as dizziness, brain swelling, nausea and vomiting. Severe gas poisoning will cause weakness of limbs, dizziness, unconsciousness, foaming at the mouth and other symptoms).

(3) If gas leakage is found, turn off the gas in time, open the doors and windows to ventilate the room, and disperse the personnel. If anyone is poisoned, he should be sent to the hospital for treatment immediately, and then repair or replace the equipment.

(4) Make good preparations for food before using gas (such as cooking, cooking, washing dishes, saving rice, putting water, and preparing seasonings such as oil, salt, sauce, vinegar, etc. before lighting).

(6) It is not advisable to put the gas bottle or gas stove near the power supply, and it is not advisable to put waste paper, plastics, dry wood, bamboo baskets and other inflammable and explosive articles next to the gas stove.

(7) When using, turn on the gas source switch first (turn it counterclockwise by hand and listen to the sound of "bursts"), then turn on the burner (push the bakelite handle inward to get rid of the rolling head, then turn it slightly to the right, and the switch will be fully opened when the handle is perpendicular to the stove surface), and turn off the gas source switch first and then turn off the burner.

(8) The stains on the gas stove surface should be cleaned frequently to prevent rust.

The burner flame hole is easily blocked by rice juice dust, so it should be dredged with iron wire or old toothbrush frequently.

(9) The air inlet of the burner may sometimes be blocked by various sundries, so it should be taken down and emptied with a thick iron wire bucket.

11. In case of ignition difficulty, check whether the distance between the electrode and the stove body is too large, whether the ignition hole is unblocked, whether the piezoelectric ceramics fail (the fire is weak) and whether the metal components fall off. Otherwise, it should be repaired in time.

V. Management of employees' meals

1. The company is responsible for the food allowance for the employees who attend the work in 7 yuan/Japan; Employees who eat in the company for attendance will be deducted from the employee's monthly salary according to the standard of 7 yuan/day.

2. announce the total number of employees' meals last month on the 1 th of each month. If employees find that their actual total number of meals is different from the published data, they should go to the administration and personnel department for verification 4 days ago. If no supplementary investigation is made after the deadline, the meal fee will be deducted according to the published data.

3. At the end of each month, all employees who need to eat must inform the front desk clerk of their next month's dining situation before 28th, otherwise they will be deemed to have all eaten next month.

4. Any employee who needs to change the dining situation of the next day must inform the front desk clerk before 5: 31 pm that day; Otherwise, it will be treated as unchanged.

5. For employees' dining, tick "√", "○" and "×" respectively on the dining table to indicate that they have lunch at noon, have dinner at night and have no meals every day.

6. If an employee reports a meal without ticking "√", "○" or "×" on the dining table, it will be treated as a meal, and the meal expenses will be counted and accounted according to the number of meals reported on the employee's dining table.

7. The dining table is not allowed to be altered. Once altered, it will be treated as a unified meal, and the meal fee will be deducted.

8. Employees who fail to report for meals for the first three times will be punished according to 7 yuan/time, and those who fail to report for meals for more than three times will be punished according to warning, recording minor faults and recording major faults (Note: this article is only applicable to dining in the current month).

9. Employees must wear their work cards when entering the restaurant, line up in order, and sign before eating.

11. Employees must maintain good dining order and restaurant hygiene when eating, and keep the floor clean. After eating, the leftovers, toothpicks, paper towels and other sundries should not be littered anywhere, but should be poured into the designated trash can, and the tableware should be sorted and put neatly according to the designated position.

11. Employees should be quiet and polite when eating, and should not make loud noises to affect others' eating.

12, employees eat on the principle of full, and leftovers are not allowed to avoid waste.

13. Smoking is prohibited in the dining room, and offenders will be fined 51 yuan/time.

14. The canteen administrator and canteen staff are responsible for supervising and checking the dining situation, and should stop the violation of discipline in time. Those who refuse to mend their ways, depending on the circumstances, will be given warnings, minor demerits and major demerits.

VI. Supplementary Provisions

1. This system shall be formulated and interpreted by the Administration and Personnel Department, and shall be implemented after being approved by the General Manager, and the same shall apply when it is revised.

2. after the implementation of this system, all existing similar rules and regulations will automatically terminate, and the provisions that are inconsistent with this system shall prevail.