Problem description:
Process of canteen warehouse management ...
Fast teeth ..
urgent ..........
Analysis:
Staff canteen management system (applicable to general manufacturing enterprises)
Chapter I General Principles
Article 1 In order to further improve the service level of the staff canteen of the entrusting party, strengthen the management of the canteen, make more contributions to the revitalization of the enterprise, ensure the smooth development of the canteen work, give play to the auxiliary role of the front-line production departments and serve the employees of the company, various rules and regulations of the canteen management are formulated.
Chapter II Shougang
Article 2. Insist on running the civilized staff canteen well, serve everyone wholeheartedly, and achieve "warm service", "patient explanation", "meticulous work" and "listen to the opinions of the masses with an open mind".
Article 3 Take an active part in the company's activities, do a good job of unity among employees, cooperate with each other at work without division of labor, obey unified deployment, especially when eating, and do not leave the canteen without authorization.
Article 4 Strictly abide by the canteen regulations, do not do personal things or visit posts at work, and each shift must be "cleaned after work".
Article 5 The canteen staff must 1) not specialize, 2) not eat dishes and snacks privately, and 3) not share any raw and cooked food privately. They must do four things: strangers and acquaintances are the same; Cadres and the masses are the same; Inside and outside the factory; First come, then the same. 4) Don't arbitrarily transfer classes or posts without permission. If you have any difficulties, you should ask for leave from the supervisor in advance. You must get permission to implement it. 5) Don't decide whether foreigners eat or not, don't pay food stamps or collect food stamps less. 6) Colleagues should be United and friendly, help each other, and don't talk behind their backs, let alone engage in disunity.
Chapter III Management System
Article 6 All kinds of articles entering the canteen warehouse must be inspected and registered.
Article 7 All articles used in the canteen, including condiments, must be distributed according to the quantity of available materials.
Article 8 Tableware and utensils purchased in the kitchen shall be registered and put into storage to prevent loss.
Ninth cold food warehouses, grain warehouses and seasoning warehouses should be regularly counted and cleaned, and food should be eaten first to prevent deterioration and unnecessary losses.
Tenth all kinds of snacks and dishes should be priced by cost accounting.
Eleventh food stamp recovery should be completed on time, and mistakes should be corrected in time.
Chapter IV Health System
Twelfth canteens must adhere to the principle, do a good job of bad and stale food into the canteen, do not sell, strictly close the door, it is strictly forbidden to touch cooked food with your bare hands, and insist on using pliers, chopsticks and other tools.
Thirteenth strictly ensure that food is thoroughly cooked, and overnight cooked food must be thoroughly cooked before sale.
Fourteenth the establishment of food into the canteen acceptance system, put an end to food poisoning accidents.
Fifteenth strictly implement the disinfection of bowls, plates, utensils and tableware, including the disinfection of food tickets and the separation of raw and cooked chopping boards. The cages for rice and steamed bread should be cleaned every day.
Sixteenth insist on cooking cooked food, don't laugh loudly, don't scratch your scalp or wipe your sweat with your hands and other bad habits to be corrected, and don't cough or sneeze at any cooked food.
Article 17 Personal hygiene should adhere to the four diligence: frequent bathing, frequent haircut, frequent nail cutting, frequent washing of masks, work clothes and working caps, and the three whites.
Eighteenth canteens, kitchens should be cleaned once a day, once a week, the staff should be responsible for washing the sink, if necessary, surprise cleaning.
Nineteenth refrigerator food raw and cooked strictly separated, refrigerators, freezers, condiment warehouses, grain warehouses to prevent cockroaches, mice and other pests from entering.
Twentieth adhere to the annual physical examination of all canteen staff.
Chapter V Other Matters
Twenty-first canteen food sales are not equal to cash income.
Twenty-second in order to facilitate the hygiene and safety of the canteen, non-canteen personnel are not allowed to enter the kitchen casually, and canteen personnel have the right to discourage those who enter the kitchen.
Twenty-third canteen refrigerators are not allowed to be stored outdoors (including canteen staff), and can only be placed with the consent of superior leaders under special circumstances.
In order to ensure the smooth implementation of the above system, those who violate the above system should be criticized and educated and dealt with according to their understanding.