2. The warehouse keeper should actively obtain relevant food vouchers, carefully register the accounts, properly keep the food, and make the accounts clear and consistent. Those who are seriously unqualified will not be put into storage, and those who can't obtain certificates at all will be allowed to put into storage only after the relevant personnel supplement the relevant documents, and submit the documents to the director of General Affairs Department for signature. The required documents should be classified and pasted according to the requirements of file management, bound and filed, and properly kept for inspection.
3. The warehouse keeper has the right to reject the "three noes" products, foods that are toxic, harmful, rotten, moldy, moth-eaten, unclean, mixed with foreign bodies and sensory abnormalities, and expired foods. Strictly implement the canteen access system, check and accept before warehousing, register when leaving the warehouse, and check and accept the goods by weighing. The less you eat, the better. You can't eat semi-finished food. Inferior food is strictly prohibited from entering the canteen to ensure high quality, hygiene and affordable food. Once the problem is found, it should be reported to the person in charge immediately, and the suspicious goods should be returned in time, and the facts should not be concealed.
4. The warehouse manager should publicize the daily recipes and go in and out with the staff.
5. Keep the warehouse clean and tidy with the external environment, and the warehouse shall be ventilated and moistureproof in time. Responsible for the storage and use registration of all goods in the warehouse, and establish and improve the account of goods use registration. Classify the goods in the warehouse, put them on the shelves and mark them. Main and non-staple foods, raw materials and sundries shall not be mixed, and shall be stored in different warehouses.
6. In case of food poisoning accident due to poor supervision, the warehouse keeper shall be investigated according to relevant laws and regulations and bear corresponding responsibilities.
7. Make a plan for the supply of main and non-staple food in the canteen, make a plan as soon as possible for the materials needed every day, and inform the purchasing personnel to buy them in time to prevent the shortage from affecting the supply of the canteen.
8, learn and master the basic knowledge of food raw material procurement, understand the relevant food hygiene laws and regulations.
9. Complete other tasks assigned by the school and the general affairs director.
10, no overtime work.