canteen management regulations

General rules: This system is specially formulated in order to maintain the normal canteen order of the company and provide an excellent dining environment for all employees.

1. Kitchen management

1.1 Kitchen worker's code, hygiene regulations

1.1.1 Strictly abide by the company's regulations, pay attention to personal hygiene, frequently cut nails, frequently cut hair, and don't spit everywhere.

1.1.2 at work, you must check whether the food has gone bad or not, and handle the problems in time when found.

1.1.3 wear work clothes at work, and smoking is strictly prohibited at work.

1.1.4 strictly follow the food hygiene requirements to prevent food poisoning.

1.1.5 After washing, the tableware should be in good order and regularly arranged.

1.1.6 strictly follow the food standards in the work, so as to maximize the diversity of colors, flavors, patterns and varieties.

1.1.7 The whole cooking process must be carefully cleaned and supplied on time, with good quality and quantity.

1.1.8 Clean it up every day and clean it up three times a month to ensure the sanitation of the kitchen.

1.2 management system

1.2.1 All the items to be purchased in the kitchen must be reported to the administrative department, and then the personnel designated by the administrative department will purchase them. The purchased documents shall be in accordance with the procedures: the signature of the administrative department-the review of the general manager-the write-off by the financial cashier's office

1.2.2 The food purchased in the kitchen shall be randomly selected by the administrative department every week, with the contents of food quality and weight. Reject unqualified food and deal with it according to regulations.

1.2.3 No one is allowed to take away everything in the kitchen for any reason.

1.2.4 Tableware must be properly kept, and no one can take it away for private use without permission.

1.2.5 Tableware must be inspected once a day. In addition to normal wear and tear, it is necessary to find out the reasons and investigate the responsibilities in time when the quantity is insufficient.

2. Staff Dining Convention

2.1 Dining shall be conducted in the dining room, and no cooking is allowed anywhere else in the factory.

2.2 Dine strictly according to the dining time of the restaurant, and the opening hours of the restaurant are as follows:

Breakfast: 17: 11-7: 41, lunch: 12: 11-12: 31 and dinner: 17: 31-18: 11

The specific dining time shall be subject to the time specified in each department's off-duty schedule.

2.3 employees must queue up for cooking/cooking and accept the management of kitchen staff and security guards. Don't jump the queue, don't prepare, and one person will play multiple copies.

2.4 have a good posture when eating, and don't wave chopsticks, spoons and forks to interfere with the adjacent table.

2.5 don't make any noise when eating, and don't pretend to crash bowls, chopsticks and spoons.

2.6 made of stone and bone, leftovers should not be discarded. After eating, you must arrange the desktop separately and invert the designated buckets.

2.7 practise economy, fill as many meals as possible, and put an end to leftovers.

2.9 smoking is prohibited in the restaurant.

2.11 all the staff of the third-party manufacturer who come to the factory for business negotiation can have dinner in the cadre dining room, but they must inform the kitchen before 11: 11 a.m. and 15: 11 p.m., and the cadres of the negotiation department will bring them into the dining room for dinner.

2.11 if all departments work overtime until 23: 11 at night or start the night shift, they must inform the kitchen before 16: 31 in the afternoon, so that the kitchen can prepare for the work. If it is inconvenient to eat after the meal, the management of each department will solve the work by itself.

2.12 the system of extra meals is implemented on the 1st and 15th of each month, and diners are required to have tickets for extra meals.