In order to ensure that things or work can be carried out without error, it is often necessary to prepare a program in advance, the program is a written plan, with the content of a clear, clear steps. So what problems do you need to pay attention to when developing a program? The following is my recommendation for you about some of the employee cafeteria meal increase notice template, I hope to help you!
Employee cafeteria meal notification template 1
First, the overall operation of the Zhongyijia and measures
1, according to your company's requirements and the actual situation to make written planning, submitted to your company for approval and implementation.
2, according to your company's food standards and the number of people to develop a weekly meal plan and menu. Develop quality and quantity plans.
3, according to your company's number of people, assigned supervisor, chef, pastry chef, handyman and cleaner, transportation vehicles.
4, the company by an administrative manager to form an inspection team from time to time to the canteen to check (quality, quantity, hygiene) whether the implementation of the contract, to understand the views of the manufacturer and corrective measures, check the safety production and quality of service.
5, not in accordance with the company's requirements and service guidelines implemented in accordance with company regulations to make the appropriate penalties.
6, to make our service quality, health standards, the number of 70% satisfaction.
7, the company staff (cooks, handymen, administrators) to Taobao pre-service training and rigorous assessment before taking up the job, unqualified persons will not be hired.
8, contact the factory a week to open a meeting, but there must be factory employees to participate, accept the views and rectification proposals.
Second, the health management and the surrounding environment of the House taste good
1, according to your company's health standards combined with our requirements, the strict implementation, according to the size of your company's dining room and the number of people assigned to the cleaner, arrange for special management.
2, kitchen staff at work, to wear the company logo of the work clothes, wear a work cap, wear a mask. Smoking, wearing slippers, shorts, bare shoulders, and cutting nails are strictly prohibited.
3, to keep the dining hall kitchen health clean, neat and tidy, a meal a tow a sweep, three days a wash and disinfection.
4, raw materials must be raw, cooked separate storage, spoiled food never use.
5, tableware, utensils, kitchen utensils must be cleaned every meal, high temperature disinfection.
6, food and vegetables, meat and vegetables, livestock must be divided into pools and classified cleaning, net, wash, soak three-step implementation.
7, saving water, electricity and fuel.
Third, the quality, quantity and additional services of the House taste good
1, according to the factory to provide food standards, develop a plan to report the quality, quantity and share of the factory for reference and correction.
2, in order to the company's reputation and the health of the staff, the company stipulates that must not be allowed to buy frozen pork and dead fish, dead animals, determined to make the factory staff to eat fresh pork and vegetables. Not allowed to buy poor-quality rice and cooking oil, not allowed to buy poor-quality vegetables and food, once found strictly punished by deducting the supervisor's salary for the month.
3, to achieve taste and color, taste to fresh, color to beautiful, each dish of seasoning should be cooked according to the recipe, the color of each dish should be matched according to the requirements.
4. Develop quantities and shares according to standards.
Fourth, the number and share of Zongyijia according to the standard development
1, Example: 6 yuan meal (breakfast for 1 yuan, 2, 5 yuan for dinner), breakfast 8 varieties to choose from, a gift of rare rice, pickles. In the middle and dinner three dishes, two vegetarian soup, by the staff to choose two meat and one vegetarian, meat 1, 0 two / meal above, cooking oil 0, 8 two / meal, vegetarian 3 two / meal, fish and livestock 1, 5 two / meal above.
2, Example: 7 yuan meal (breakfast 1 yuan, 3, 0 yuan for each of the middle and dinner), breakfast has 8 varieties to choose from, complimentary rice, pickles, middle and dinner three dishes, three veggies and a soup, by the staff to choose two meat and two veggies, meat 1, 5 tael/meal or more, edible oil 0, 9 tael/meal, veggies 6 tael/meal, management meal and senior management meal, management meal (8-10 yuan), senior management meal (10-20 yuan) Hotel style frying and management, enjoy high quality service.
3, night snacks 2 yuan, 3 yuan ... chosen by the factory.
4, agreed by the factory, the kitchen can set up a small fry department, providing employees with additional meals, providing 10 varieties to choose from, consumption is lower than the market price. Birthday meal, ordered by the staff in advance, the kitchen is ready to spend less than the market price, to recover costs can be.
5, the state provides seven major holidays (New Year's Day, Spring Festival, Lantern Festival, Dragon Boat Festival, May Day, Mid-Autumn Festival, National Day) free of charge for employees to add meals (more than the usual increase of a meat dish or fruit).
Fifth, the supply of good taste and quality of service
1, in order to facilitate the distribution of your company every day before 6 o'clock to report the next day the number of meals and as a basis for settlement, the company provides a meal card, the staff with the card to eat, control the re-play.
2, by our company to provide meal tickets, employees buy their own tickets to eat.
3. According to the number of people in the factory and the requirements of the batch off work, the interval of 15 minutes for meals, easy to eat.
4, there are sub-Sichuan, Hunan, Cantonese cuisine, 2 windows to share dishes, there are north and south, really make the staff eat the flavor they want to eat.
5, according to staff requirements, you can bring your own plate soup bowl or by the company to provide self-service plate, unified by the Division I clean, disinfected.
6, according to the factory work and rest time to determine the start of the meal time, in addition to special circumstances, half an hour after the start of the meal time to stop feeding.
7, every weekend to provide the next week's menu for staff reference, put forward proposals to improve the menu.
Sixth, the design and installation of the kitchen, dining room and the cost of Zongyijia
1, in order to reduce the burden on the factory, to give employees a comfortable dining environment, our company can provide kitchen and dining room design and decoration, to bear the cost of kitchen utensils, cutlery purchase.
2, decoration costs and kitchenware, dining costs can be borne by our side, its investment costs according to the contract period negotiation, the annual cost of annual depreciation, depreciation rate of cooperation for five years regardless of how much investment is given to your company free of charge.
Employee cafeteria meals notice template 2
School cafeteria is an important link in the school logistics support, but also an important link in the school safety precautions, a little carelessness, will cause serious threats to the lives of students and teachers, in order to ensure that the school's security and stability, to ensure that the lives and property of teachers and students to ensure that Gulou education harmony, peace and stability! Development, specially formulated this program.
First, the cafeteria work requirements
1, strengthen leadership, raise awareness, attach great importance to the management and supervision of student cafeterias. Schools should be "teachers and students life first", "safety is more important than Mount Taishan" as the guiding ideology, fully understand the importance and urgency of the work of the school cafeteria, to ensure that teachers, students, dietary hygiene and safety and prevention of infectious diseases among students as the focus of the work around the school cafeteria The weak links in the work of the school canteen, combined with the actual development of a specific implementation program, and effectively grasp the management of the school canteen.
2, close cooperation, strengthen the supervision, the school canteen management to put into practice. School cafeteria management must adhere to the prevention-oriented approach to work, the implementation of specific responsibility for the specific implementation of the supervisor in charge of supervisory supervision, the principal supervision and guidance of the work of the mechanism. Must establish and improve the school cafeteria safety work responsibility system, so that the responsibility to the person, the personnel to the post, the measures in place. Supervisors, principals should strengthen the responsibility, regular supervision and guidance, found that the problem of timely rectification advice, violation of operating procedures, and rectification is not in place of the canteen-related responsible person should be dealt with seriously in accordance with the relevant regulations of the school. School canteen staff to carry out food hygiene knowledge, job duties and laws and regulations training to enhance the practitioners to comply with the law and improve the management level of school canteens. Employees must undergo health checks to ensure that they are licensed to work. To increase the school canteen operating procedures, goods purchase, goods storage inspection efforts, strictly prohibit the flow of unqualified food into the campus, to ensure that teachers and students dietary safety. To establish a regular inspection of the school canteen responsibility system, signed a letter of responsibility, the implementation of file management, one level to grasp the first level, layer by layer to implement the accountability system, once there is a poisoning incident, immediately start the accountability mechanism, and strive to bring the school canteen safety management work into the management of the law track.
3, highlighting the focus, expanding publicity to ensure that school food hygiene and safety. To move down the center of gravity of food hygiene management, focusing on the specific responsibility of the person in charge, the supervisor, the principal of the school food hygiene supervision and assessment, and daily quantification, published on the list. Crack down on the purchase, production and sale of counterfeit and shoddy food lawlessness. To carry out different forms of school food hygiene knowledge publicity activities, advocate healthy eating and hygiene habits, and do a good job of student health education. Strengthen food hygiene and safety work: food hygiene and safety work to strictly seven passes to prevent food poisoning: ① strict procurement pass, adhere to the procurement system (food hygiene license, inspection and quarantine certificates, the date of production of food), the implementation of the procurement, inspection personnel responsibility system. ② strict storage, food storage marking should be clear, location should be reasonable, raw, cooked separate storage, to prevent expired food. ③ strict production off, not allowed to make the food, unqualified food to be determined to eliminate access to the operating room, the operator must be a good gate. ④ strict custody, when the meal food should be kept warm, clean; over the meal food should be placed in the refrigerator to keep fresh, when used must be thoroughly heated by high temperature; adhere to the sample system. ⑤ Strictly the practitioners, to implement the health certificate of the practitioners, the operation should be standardized, in line with the procedures. (6) strict control of the environment, to prevent and control the four pests, the effective elimination of rats, cockroaches, flies and other harmful insects; there should be screens, screen doors and other protective facilities, staff uniforms should be clean and disinfected. ⑦ strict tableware off, tableware before use must be washed, disinfected, in line with the relevant national health standards.
4, do a good job of safety and fire prevention: the cafeteria should have a full-time or part-time safety management personnel; boiler, gas. Use to be strictly in accordance with the operating procedures.
Second, specific measures
1, the establishment of school canteen management, inspection, supervision of the long-term mechanism, the development of canteen management.
2, the establishment of a sound system of responsibility for various positions.
3, increase the publicity of food hygiene and safety work, inspection efforts to improve the awareness of the whole staff dietary safety. Require the school cafeteria to post the "Food Hygiene Law" to develop food hygiene management methods, establish and improve the necessary food hygiene management rules and regulations, and accept the supervision and inspection of all teachers and students.
4, strengthen internal management, all the goods purchased by the cafeteria must be checked and accepted by the specific responsible person and the relevant leaders to plug the loopholes and eliminate hidden dangers. Relevant leaders and staff regularly and irregularly to the cafeteria to spot-check the relevant food quality issues, found that the problem, immediate rectification.
Fourth, the procurement of food ingredients
1, ordering cooked food should confirm that the production operator has a valid food hygiene license, good food procurement. Strictly prohibit rot, spoilage and more than the shelf life of the food into the warehouse.
2, the purchase of meat and its products, you must purchase the health immunization department inspection.
3, it is strictly prohibited to buy sick, poisoned or unknown cause of death of poultry, livestock and aquatic products, prohibited the purchase of animal offal, underwater, four seasonal beans, sprouted potatoes, to prevent poisoning from the source.
4, the use of detergents, disinfectants, etc. should be safe and harmless to humans.
V. Cafeteria work requirements
1, the kitchen is kept clean and tidy.
2, tableware, food containers are clean and disinfected according to regulations, placed in order.
3, food raw and cooked separately, food partition cleaning.
4, meals meet the hygiene requirements, put an end to rotting, spoiled food, to prevent food poisoning.
5, employees on duty to wear overalls, window service personnel need to wear masks, gloves (disposable), wearing a work permit on duty.
6, food, oil, pork, chicken, duck and other major food products should be product quality inspection certificate, animal and plant quarantine certificates, health permits, business licenses, origin, and daily purchases should be invoiced or small ticket vouchers.
7, the establishment of the canteen duty responsibility system, to prevent the destruction of the lawless elements, enhance the sense of prevention.
Employee cafeteria meal notice template 3
First, the cafeteria staff must hold the health department's "health card" on duty.
Second, without permission, in addition to the cafeteria staff, no one is allowed to enter the kitchen operation room;
Third, the kitchen cleaning supplies should be placed separately from condiments, dishes and so on;
Fourth, the use of cooking equipment or utensils to strictly comply with the operating procedures, to prevent accidents;
Fifth, the cooks before leaving work, we must close the doors and windows, and check the various types of power switch, equipment and so on.
V.
Six, cooking staff should be polite to people, warm service, not to 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, a reasonable diet and good service and quality of food, not to supply poor quality, rotten, expired food, violators The company will be dismissed;
eight, canteen cooks must ensure that the kitchen tableware and canteen environment cleanliness and hygiene, if it does not meet the inspection requirements, a warning penalty 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 some of these phenomena are found to have occurred, 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, with 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, immediately dismissed;
thirteen
xv, the cafeteria management personnel should be in line with the quality and price, the principle of comparison of goods to choose the daily dishes, food and other supplies of fixed suppliers;
xvi, the procurement of goods should be to ensure that fresh, strictly prohibit the purchase of diseased and dead pork and expired, deteriorated vegetables, condiments and meat products;
xvii, the daily procurement of dishes must be by the canteen administrator and cooks * * * to ensure the acceptance and verification. The same acceptance verification to ensure that the accounts match; daily purchases will be registered in the purchase of goods on the 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.
Employee cafeteria extra meal notice template 4
As we all know, the good or bad of an enterprise meal directly affects the enthusiasm of the staff to work and the production efficiency of the enterprise. If we want all employees to devote themselves to the production and operation work, we should create a home-like feeling and the warmth of the enterprise for them, and provide them with a scientific meal plan. In order to meet this need, specially formulated staff canteen contract management program.
First, the guiding ideology
Staff canteens are employees in the employment process of life support, in the context of dietary safety and hygiene, low profit level, high quality service in the company's leadership and supervision, good service to the staff life, service and good overall work.
Second, the overall business objectives
1, effectively protect the lives of all employees, according to the daily average level of people dining configuration of the scale of operation, and to meet the extreme amount of dining people's needs.
2, to meet the high, medium, low three different levels of family income of the workers dining needs, employees three meals a day, in the middle and evening, each with three, four, five dishes and a soup ......, management personnel to discuss, abundance and frugality. The basic meal standard: yuan - yuan, the average daily dining standard yuan. In order to ensure that the minimum needs, with yuan of living standards to meet the needs of all employees of life.
3, to ensure the completion of the company's investment in the cafeteria to recover the goal of the funds of 10,000 yuan, in order to maximize the company to adapt to the management of the cafeteria operation, we are willing to pay the school cafeteria management fee of 10,000 yuan.
4, the annual meal revenue of ten thousand yuan, operating gross profit level of %; operating expenses of ten thousand yuan; operating expense rate of %; the operator's annual profit of ten thousand yuan; profit rate of %.
Third, the establishment of a sound and unique management model
(a) We assign professional kitchen staff and management personnel to your company for professional kitchen management, operation, and provide meal services for your employees. Your company only need to provide us with the existing kitchen kitchen utensils, water and electricity, fuel, accommodation can be, other costs by our company is responsible for contracting, standardized operation.
(b) The company has been involved in the management of the cafeteria from the beginning to the end, to guide the management of the cafeteria business, service our business management, in order to ensure that our business behavior is legal and effective.
(3) The company's management and supervision duties: 1, supervision and approval of the operator's service varieties and prices; 2, inspection and supervision of the canteen's health and safety work, and to punish violations; 3, sampling and evaluation of the quality of service varieties, and to punish violations; 4, the management of the sale of meal card system, the settlement of meals to the operator; 5, the coordination of the order of employees dining.
(4) the operator to implement computerized cost management, and on a daily basis to provide the company with all the material costs of the detailed consumption and daily cumulative situation to provide detailed supervision basis.
(v) Establishment of an interest regulation mechanism to ensure that the partnership between the company and the operator is effective in the long term.
Fourth, business management measures
(a) Strengthen food safety measures to ensure the safety of workers' diet. First, to establish a safety responsibility system, the canteen and the company signed a safety certificate of responsibility, according to the Food Sanitation Law, Product Quality Law and the company's requirements of the terms of the organization's production and operation, to provide safe food to ensure dietary safety. Second, the establishment of internal safety supervision and management system, equipped with a dedicated food hygiene and quality supervisor, all employees should sign a health and safety responsibility with the company, the health and safety responsibilities to everyone, all employees into the canteen should be subject to health supervision department of the physical examination and issuance of health certificates, all management personnel (including internal and external) to the canteen to check the work, are required to be through the canteen food hygiene supervisor Agree and issue specialized protective clothing and cards before entering. Third, the establishment of food safety early warning system, all systems posted on the wall, problems should be promptly reported to the company and the relevant departments to report, make timely first aid measures, and strive to minimize losses.
(ii) increase the variety of colors, improve insulation measures to improve the quality of staff dining. First, the purchase of the necessary equipment, from improving the color to reduce the loss of the number of people dining, such as increasing the oil cake, pie, lasagna, hot noodles, clear soup, hot soup and other varieties or production, to meet the needs of the staff to increase the operator's income; Second, the selection of health standards in line with the sandwich insulation equipment as a sale of rice utensils to ensure that employees eat hot meals, three is the establishment of the meal quality complaint box and hire the mobile food quality and price of the staff to serve as the first step in the process. The third is to set up a complaint box for the quality of meals and hire a mobile food quality and price supervisors as employees, regularly on the quality of meals such as temperature, variety of quantities, etc. to carry out random checks, and feedback to the company.
(C) management organization and accountability. According to the characteristics of the construction of the canteen and the guiding ideology of the operation, to determine the unified management, unified management, unified accounting, internal grouping of responsibility assessment for the operator of the canteen operating mechanism.1, the operator signed a contract with the company and set up a canteen management department, to perform specific operational management duties, in the name of the company canteen to work internally and externally. Production department for three production workshops, a variety of development workshop as the main production and processing, each workshop according to the plan to produce the same products, to sales volume as the basis of the target assessment; the establishment of financial, warehousing, purchasing, quality control and other departments in order to unify the management and receipt of property, the entire production and operation control in the canteen management department unified management. 2, the level of wages and the actual level of the local level of adaptation, the implementation of the differentiated Salary management, canteen management department manager monthly salary of yuan, canteen production workshop supervisor yuan, others are controlled between, in order to reduce costs to ensure the normal operation of the canteen.
(d) cost management. The special nature of the staff cafeteria determines the operator's low profit return, managers must strengthen the cost management, to management to benefit. First, the establishment of a purchasing group, the vegetable market changes at any time to reflect the freshness of the time allowed to maximize the choice of incoming channels to reduce the cost of materials and prices; Second, the establishment of a sound internal information and control system, the quantitative management of the cost of all materials, reflecting the cost of materials purchased on a daily basis, sales, processing, inventory, and to make timely replenishment measures to put an end to the humane goods, the humane price, all the goods are to reweigh, check the price, and the price of the goods are to be reweighed and checked. Goods are to be reweighed, the price, to do day measurement, monthly inventory, the number of long and short of timely processing; Third, quantitative management costs, strictly in accordance with the plan to write off the management costs, within the scope of the plan, part of the cost of the implementation of the package, part of the project implementation of the goal of the contract management to ensure that each item of the cost of the control of the plan to ensure that the normal operation of the cafeteria. Five, the establishment of a sound supporting management system, in the operation of the 1 month to establish the contract target management, food hygiene and safety, safe operating procedures, each link of the job responsibility system, spiritual civilization, internal staff rewards and punishments, and other management systems, so that the management of the behavior of the chapter to follow.
Employee cafeteria meal notification template 5
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 the management of this provision.
Second, the scope of application
The scope of application of these provisions for all employees of Chaowei head office, all staff of the cafeteria.
Third, the management and responsibilities
1, the General Affairs Section of the Department of Administration for the company's headquarters of the food pipe management of the focal point of the department, responsible for the daily management of the company's headquarters canteen.
2, responsible for the daily management of the cafeteria to ensure that the normal and orderly conduct of the cafeteria. Management content includes: food market price assessment and selection of suppliers, canteen hygiene, meal quality, daily expenses, supervision of canteen staff, feedback staff opinions, dealing with the relationship between the two sides and so on.
3, responsible for the cafeteria staff efficiency, meal quality, work attitude, reduce waste, reduce costs of training and education.
4, responsible for cafeteria safety, health management.
5, responsible for the canteen small restaurant reception (hospitality) management.
6, responsible for the management of the cafeteria expenses settlement.
Fourth, the cafeteria business model and affiliation
1, the cafeteria for the non-profit direct, the company for the cafeteria work to provide the necessary hardware to ensure.
2, the canteen staff for the company's official employees, under the management of the company's Administration Department General Affairs Section.
Fifth, the canteen management regulations and requirements
1, the staff to be required to work
① canteen staff must obtain a "health certificate" license, the chef must hold a "chef's license" to work.
② cafeteria staff must have good health habits, dedication and love of duty.
2, canteen staff health requirements;
① All canteen staff every six months for a physical examination, such as not meeting the conditions are not allowed to work, the cost of medical examination at their own expense, the results of the physical examination reported to the company's administrative department of the General Affairs Section for the record.
② on duty staff must be neatly dressed, uniform dress, appearance, neat, beautiful; strictly prohibit slippers, bare shoulders, poorly dressed and other procrastination and uncivilized behavior;
③ on duty staff is strictly prohibited to bring hand jewelry and any form of hand beauty, makeup presence (residual); strictly prohibited to leave long nails, while ensuring that the nails of the health and cleanliness of the nails, dark nail scale;
④ prohibited hands, hands and hands, hands and hands, makeup existence (residual); strictly prohibited long fingernails, while ensuring that the nails of health and cleanliness, dark nail scale;
④ Strictly prohibited hands stained chiropractic (gray nails, frostbite cracked, inflamed, bandaged wounds, etc.) on the job;
3, the canteen staff work requirements
① canteen staff in the provision of services should be gentle, civilized, polite, but also have the right to the violation of the dining staff to put forward criticism of the proposal, but shall not be in any place and in any form of dispute with the staff for this reason, if there is a dispute, should be reported to the General Administration Department. Disputes, should be reflected to the General Affairs Section of the Ministry of Administration;
② cafeteria staff are not allowed to enter the company's office, production, warehousing and other venues without permission;
③ stay in the company's employees must comply with the unified management of the company's accommodation;
④ cafeteria staff should comply with the company's relevant rules and regulations and the above provisions of the requirements, such as the violation of the reaction to accept the company's penalties.
Sixth, the management of food regulations
1, procurement requirements
① Procurement by specialized personnel on demand, specialized acceptance.
② Comparison of goods, in principle, to achieve high quality and low price, according to the amount of appropriate purchases, to buy at wholesale market prices, to maintain freshness.
③ General Affairs Section of the Ministry of Administration every working day on the food purchased by the cafeteria inspection and records, the main content of the inspection for the freshness of the food, for the inspection of food found to be inconsistent with the inspection, the inspector immediately reported to the leadership of the company and have the right to monitor the process of its treatment on-site.
④ The food purchased in the first month must be well documented, and do a good job of clearing the day and month.
2, food hygiene requirements
① food (food, non-staple foods, vegetables, aquatic products, meat, cooking oil, condiments) are to ensure fresh health, in line with food standards;
② food are used in the shelf life, is strictly prohibited the use of expired food;
3, security and hygiene regulations
① licensed to work to eliminate sources of infectious diseases.
② The cafeteria should be strictly enforced "three no", that is, do not buy spoiled food and vegetables containing pesticide residues; do not use expired and shoddy food and spices; do not mix or mixed cut raw and cooked food.
③ Procurement of vegetables and meat dishes should be purchased from regular vegetable farms. Vegetables should be selected fresh, prohibit the purchase of cooked food from itinerant vendors, not to mention the purchase of sick, dead meat and products; fresh money, poultry should be purchased live.
④ Separate vegetables, choose vegetables should try to work on the worktable, wash the vegetables to be careful, to ensure that the vegetables will be clean.
⑤ Condiments should be positioned and sealed to prevent contamination.
⑥ Lunch leftovers can be placed in the refrigerator or freezer and heated for consumption at dinner, but dinner leftovers should be handled in a timely manner and not left for the next day.
4, tableware hygiene regulations
① One hour before each meal must open the sterilizer to disinfect the tableware; kitchen utensils should be sterilized by soaking in boiling water.
② kitchenware should be stored on a special tray (or hanging), not allowed to be placed on the stove, bench.
③ Tableware and cookware must be washed, shabu-shabu, rinsed, sterilized and cleaned.
5, environmental health regulations
① After each meal, the cafeteria staff should immediately organize, clean tableware, cooking utensils, sinks, scrub tables, chairs, stoves and workstations, clean the ground residue. Especially after dinner work absolutely no overnight.
② refrigerator, freezer, disinfectant cabinet, cabinet of goods, etc., may not be placed on the top of extraneous debris. Sterilizer must remain effective and take in addition (repellent) mosquitoes, flies measures; refrigerator, freezer items should be isolated, partition storage, to prevent crosstalk; items cabinet should be often organized to keep clean, not placed and work-related personal items.
③ weekly Sundays should be kitchen, dining room floor, tables, chairs, stoves, workbenches, sinks, kitchen cabinets, tableware, cooking utensils, etc. into a thorough organization and cleaning; the first Sunday of each month should be on the canteen doors, windows, walls, wall, corners, ceiling wrenches, ventilators, etc. to carry out a thorough cleaning.
④ food debris, garbage, etc. should be cleaned up every day to maintain environmental hygiene around, to prevent mosquitoes and flies.
⑤ Responsible for the cleanliness and maintenance of the environment, equipment, and facilities within the scope of their ownership.
⑥ Remember to cut off the power before leaving work, to prevent fire and other accidents.
VII. Employee dining requirements
1, dining time regulations
All employees lunch 11:30-12:00, dinner 17:00-17:30.
2, dining requirements
① Please queue up consciously according to the order of the first-come-first-served order, do not jump the queue, violators. Give a penalty of 20 yuan / time, the employees supervise each other.
② dining process should pay attention to the maintenance of public **** hygiene, food scraps placed on the plate into the recycling bin; napkins, wrapping paper and other waste should be placed in the trash can.
③ food should be loved during the meal, do not want to waste, intentionally playing more food caused by the leftovers of the fine of 50 yuan / time.
④ Diners should cherish the common items in the cafeteria, do not move tables, chairs, intentional destruction of the price of compensation.
⑤ No tableware is allowed to be taken out of the company during the meal, and when the meal is finished, please put the plate in the designated recycling bucket.
⑥ Employee's family members who enter the cafeteria for meals should also comply with the management regulations, and their meal costs will be charged in accordance with the relevant provisions of the company, and the janitorial office will supervise the situation of take-out.
VIII, dining management regulations and standards
1, dining standards
1) Employee meals
① According to the cost price is not more than 5 yuan / meal.
② "cost" refers to the removal of labor wages, water, electricity, fuel, equipment other than the cost of rice, meat, vegetables, vegetables, condiments.
③ headquarters staff to implement the card meal system, the first day of the card for the first time for the negative 2 yuan / time, after the second (including the second) card meal for the negative 4 yuan / time, the meal costs in the current month's salary deduction.
④ Logistics Center staff meals to implement the meal coupon system, to the General Affairs Section of the Ministry of Administration to buy meal coupons, the first meal 2 yuan, Chinese food is 2 yuan / times, dinner is 4 yuan / times.
⑤ Part of the temporary return to the company's overseas after-sales service personnel and sales staff to implement the purchase of meal vouchers system, the first meal for 5 yuan, each time for 5 yuan.
2) leadership, guests (business), candidates and other meals
① The company's relevant departments need to work overtime due to the need for employees to eat, the standard for the work of the meal 5 yuan / meal, subject to the approval of the head of the department before it can take effect.
② Candidates dining standards for work meals 5 yuan / meal, must be signed by the Ministry of Human Resources, the Ministry of Administration, General Affairs Section chief approval can be effective.
③ small dining room box in principle for each person for 10 - 20 yuan, subject to the relevant business people source, the Ministry of Administration, the General Affairs Section chief signed the approval before it can take effect.
2, dining procedures
① the relevant departments of the company due to the need to work overtime, should be recruited employees dining must fill out the "work contact form", indicating the dining department, the number of meals, time and need to be signed by the department head approved by the Director of the Administration Department of the General Affairs Section signed the approval of the notification to the canteen arrangements for dining, dining staff to the company canteen with the "work contact form" to eat, "work contact form" in duplicate, a copy of the "work contact form", a copy of the "work contact form", "work contact form", "work contact form", "work contact form", "work contact form". 〉two copies, one is the General Affairs Section stub, a copy of the cafeteria.
② leadership or leadership authorized delegate to notify the Ministry of Administration of the General Affairs Section of the dining object, the number of people, standards, time to notify the cafeteria arrangements, the General Affairs Section must fill out the
3, the cost of settlement
① employee card meal costs by the rate of a person to summarize the summary of the monthly statement submitted to the General Affairs Section to verify the payroll commissioner of the Ministry of Human Resources, as the basis for financial expenditure.
② leadership, guests (business), departmental overtime personnel and other costs accounted for in the small dining room costs, the person in charge of the cafeteria and the General Affairs Section check and summarize to the Ministry of Human Resources, as the basis for financial expenditure.
③ The person in charge of the cafeteria to do a good job of purchasing inventory ledger, small restaurant expenses, to the General Affairs Section, into the expenditure check.
④ The General Affairs Section to do the monthly procurement, expenditure, small restaurant accounts "cafeteria monthly statement".
⑤ Monthly statements are approved by leaders at all levels and then submitted to the Finance Department for payment and reimbursement.
⑥ canteen daily procurement expenditure, by the canteen responsible for filling out the "loan slip" signed by the relevant leaders recognized to the Ministry of Finance in advance, and in the next month when the reimbursement of reimbursement to charge.
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