As the saying goes, there are national laws and family rules, so canteen hosting, as a new industry, also needs rules and regulations to restrain employees' words and deeds and ensure guests' healthy diet. Below, taking Shanghai Jianfa Catering Management Co., Ltd. as an example, briefly explain some management systems of canteen trusteeship:

I. Purpose

This system is formulated in order to improve the overall level of canteen management, provide hygienic, reassuring, comfortable and high-quality dining environment and atmosphere for all employees, and safeguard and guarantee the health of employees.

Second, the scope.

Canteen staff and staff.

Third, the procurement system and storage system.

1, strictly control the quality of purchasing, prevent and eliminate diseases from entering the mouth, and do not purchase moldy, corrupt, moth-eaten, toxic, expired or other foods prohibited by the health law. Prevent food poisoning.

2. Purchasing staple food or non-staple food in large quantities requires the supplier to provide a hygiene license for inspection, and it is not allowed to purchase three-no products.

3. Strictly implement the food hygiene system, and "isolate" all kinds of stored foods to avoid deterioration, bad taste or deterioration.

4, canteen warehouse clean, classified storage, rat and moisture.

5, food storage time in the refrigerator or freezer shall not exceed 48 hours, it is strictly prohibited to sell overnight meals.

Fourth, the health management system

First, establish the idea of serving the staff wholeheartedly, pay attention to professional ethics, serve in a civilized manner, be kind, take the initiative to be enthusiastic, be polite to others, love their jobs, be serious and responsible, and ensure that the cooked meals are fragrant, beautiful and full, and meet the satisfaction of teachers and students.

The second is to adhere to the physical acceptance system. The quality control supervision team established by the school will inspect the non-staple food procurement on schedule and check it with the bills to ensure that the tickets are consistent. Regularly publish accounts and accept the supervision of employees.

Third, take care of public property. All the equipment and tableware in the canteen are registered. Anything placed in public places shall not be moved or used for other purposes. All kinds of equipment and tableware shall not be damaged without reason, otherwise compensation shall be paid according to the price.

Cooking personnel should pay attention to hygiene. Wash your hands frequently, cut your nails frequently, change your work clothes frequently, and wear work clothes during office hours. Cooking personnel should have a health check-up once a year, and those without health certificates are not allowed to work in the canteen.

5. Purchase from places with health and epidemic prevention qualifications as planned (the designated purchasing place of the school is Ranghulu Shopping Mall and Luojin Meat Processing Factory), and ask for invoices. It is strictly forbidden to purchase rotten food to prevent food poisoning. In particular, the procurement channels of non-staple food should be made public to employees, and the canteen management Committee should accept it.

Source of information: Shanghai Jianfa Catering Management Co., Ltd.

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