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Regulations on the management of canteens in government agencies and units
In order to improve the management level of canteens and create a warm, hygienic and clean dining environment for employees, the Regulations on the Management of Canteen in Government Offices and Units are formulated. Please refer to them.

Regulations on the management of canteens in government agencies and units 1

1. The canteen management committee is decided and authorized by the joint meeting of directors of the hospital committee, and the canteen management committee works under the leadership of the hospital committee. Responsible for the daily operation, financial accounts, material procurement, supervision and control of the canteen.

2. Implement a settlement system based on head quota accounting, with unit subsidies as the mainstay and individual payments as the supplement. The quota standard for each person per meal is tentatively set as 5 yuan, including the expenses of meat, eggs, steamed bread, oil, salt, vinegar and liquefied gas, excluding labor costs. The unit subsidizes 3.5 yuan/person-time, and the individual pays 1.5 yuan/person-time. Each meal includes one dish, one or two steamed buns and one porridge (not fixed). Everyone is limited to one meal a day, and those who work at night can book two meals that day.

3. Payment method: take the meal ticket as the payment voucher, each with a face value of 5 yuan, and the employee will pay 1.5 yuan for each meal. The canteen staff pay the bill to the finance department with the meal ticket.

4. Dining room fixed items (oil, salt, sauce, vinegar, spices, etc. ) It is designated as a fixed supplier by the canteen management committee after investigation and negotiation, and the unfixed items such as meat, eggs, vegetables and steamed bread are purchased by the canteen staff, and recorded after bookkeeping. The equivalent amount of oil, salt, sauce, vinegar, liquefied gas, meat, eggs and vegetables should conform to the market situation, and the canteen management Committee personnel have the right to supervise the price, quality and weight. The canteen carries out accounting every month, and the accounting results are publicized and accepted by employees.

5. Encourage canteen staff to practise economy. On the premise of ensuring the quality of meals, if there is any balance after monthly cost accounting, it can be included in the personal reward according to 20% of the balance. But the monthly balance shall not exceed 10% of the total amount. In principle, it is not allowed to overspend. In case of over-expenditure, the part within 10% will be deducted from the salary of canteen staff according to 20% of the over-expenditure amount, and the part exceeding 10% will be paid in full by canteen staff.

6. The canteen staff should ensure that the food is fresh and hygienic, and the same food should not exceed 2 times a week. Canteen staff have a day off every Sunday, and dining service should be provided at other times (including holidays).

7. The canteen was set up to solve the lunch problem of employees that day. The food provided should be eaten in the hospital on the same day, and it is forbidden to take it out of the hospital.

8. Yong Yang is responsible for counting the number of diners every day and summarizing them to the canteen staff before 9:30. Yong Yang's rest time is counted by the canteen staff themselves.

9. The Measures shall be implemented as of 20xx 65438+ 10/day.

20xx65438+February 3 1

Composition and responsibilities of canteen management Committee

Director: Zhang Kehua

Member: Cui Hongyan

Gao chunrong

Chen Wei

Kun Zhou

Yong Yang

All members of the canteen management committee are responsible for the daily operation, financial accounts, material procurement, supervision and control of the canteen. The director is responsible for overall coordination, while Cui Hongyan and Gao Chunrong are mainly responsible for accounting, meal tickets and cash settlement. Chen Wei is mainly responsible for the daily management of the canteen, supervising the price, quality and weight. Zhou Kun is mainly responsible for the reconciliation with the canteen staff, and Yong Yang is mainly responsible for counting the number of diners and summarizing them every month.

The Committee appointed Comrade Han Xiue as the supervisor to supervise the work of the Committee.

Regulations on the management of canteens in government agencies and units II.

In order to better ensure that the staff of government agencies and units have lunch, save expenses and improve work efficiency, these measures are formulated. The first canteen staff responsibilities (a) canteen administrator responsibilities:

1, responsible for the identification, acceptance, supervision and management of purchased goods.

2, responsible for the establishment of canteen goods account, dynamic supervision and management of the whole process of goods use. 3, responsible for the chef's daily work arrangements and affairs management.

4. Under special circumstances, when the canteen needs help in cooking, it is responsible for organizing the kitchen assistant of the government agency. 5. Work out weekly recipes with the chef. (2) The responsibilities of the chef:

1, responsible for purchasing and processing daily diet, and working with the administrator to make weekly recipes.

2, firmly establish the idea of serving employees wholeheartedly, study nutrition, constantly improve cooking technology, constantly improve service quality, and do a good job in employee dining service.

3, do a good job in the maintenance of kitchen utensils, to ensure normal use. 4, do a good job in personal hygiene, canteen hygiene, keep the environment clean and tidy.

5, before coming off work, the canteen water, electricity, gas, doors and windows for safety inspection, to prevent safety accidents.

Article 2 canteen items and financial management system

(a) all items should be registered and managed by a special person. (2) Managers and users should be familiar with the technical performance and maintenance methods of the managed and used items, so as to keep them in good performance and cleanliness. The abnormal damage of the managed goods shall be jointly and severally liable economically.

(3) The management personnel shall check and accept the quantity, quality, price and safety of the food raw materials purchased by the procurement personnel. After the acceptance is correct, the purchaser and the canteen manager sign the purchase invoice respectively, which will be used as accounting vouchers to hand over the qualified food raw materials to the cook for food processing. Article 3 The dining management system for staff of government agencies and units

(1) The canteens of government offices and units are responsible for the staff lunch.

(2) All the staff of government agencies and units shall go to the duty room before 9: 00 every day after work to confirm whether they have lunch in the canteen. If you need to eat in the canteen, you should sign the Registration Form of Diners on that day, and the canteen will provide meals according to the sign-in situation. If you don't eat in the canteen after signing in on the dining personnel list of that day, the dining expenses of that day will be deducted from your salary. If you don't sign in at the dining table that day, the canteen will not provide meals in principle. If you ask for a meal, twice the normal meal fee for that day will be deducted from your salary. (3) Diners are not allowed to make noise after entering the canteen. The canteen staff should divide meals in turn according to the list on the signing table of the day's dining, and mark them. Record unsigned meal requests.

(4) Diners in restaurants should take meals according to their own meals to avoid waste. The main and non-staple food shall not be taken out of the canteen, and the tableware and leftovers for personal use shall be placed in the designated position after meals.

(five) non canteen staff are not allowed to enter the food processing operation room. Article 4 the canteen hygiene management system

(a) There should be screen doors, screens and gauze covers to prevent flies.

(2) Clean the environment in time after each meal to keep the environment clean and tidy.

(three) to keep the drainage unblocked, sewage should be poured into the sewage pool in time, and dirty water and dirt should not be accumulated. (four) it is forbidden to keep poultry and livestock in the canteen, and it is forbidden to bring toxic chemicals into the canteen.

(five) raw food and cooked food containers shall not be mixed; Don't mix the knives for cutting raw food and cooked food, and store them separately.

(six) small cookers should be cleaned, dried and placed in an orderly manner after use; Wash and dry the larger cookware with hot water after use, and brush it with alkaline water once a week; Clean the mechanical appliances with hot water after use, and dry them for preservation. Article 5 Personal Hygiene Management System for Chefs (1) Regular health examination by the health department.

(2) Wash hands and cut nails frequently, take a bath and have a haircut frequently, wash clothes and bedding frequently, and change work clothes frequently. (3) Don't smoke at work, wear work clothes and hats, and keep the instrument clean and tidy.

(four) it is forbidden to wear work clothes to leave the kitchen, canteen or do work unrelated to cooking; Wash your hands before work, after defecation or after touching dirty things.

(5) Don't cough or sneeze on food, don't wipe your nose, sweat, hands or kitchen utensils with work clothes, and don't spit everywhere.

Sixth, strengthen the standardized management of canteens in government agencies and units.

(1) The canteens of government agencies and units shall be managed separately from accounts, money and materials, and the office shall arrange special personnel to be responsible for each item, so as to make ends meet.

(two) the establishment of canteen management team, strengthen canteen management, put forward suggestions to improve catering services, and supervise canteen expenses.

(3) Every government functionary has the right and obligation to put forward opinions and suggestions on the management and service of government canteens, and relevant opinions and suggestions can be reflected to the members of the management team of government canteens at any time.

(4) The members of the canteen management team of government agencies and units should pay attention to the opinions and suggestions put forward by each cadre and worker on the canteen food, and feed back everyone's opinions to the canteen management personnel in time to promote the improvement of the food.

(5) When the canteen management team of government agencies and units finds problems in the management and service of canteens, they can hold a working meeting of the canteen management team of government agencies and units at any time, and timely notify the management personnel to rectify the existing problems to ensure the standardized management and good service of the canteens of government agencies and units.

Provisions on the management of canteens in government organs and units 3 pages

First, the restaurant must be kept clean and hygienic, so that the ground is free of garbage and oil stains, the walls and roofs are free of cobwebs, and the tables, chairs and benches are free of oil stains and dust.

Two, the canteen is designated by the canteen management personnel, responsible comrades responsible for cleaning the canteen.

Third, the cleanliness of the restaurant should be cleaned before and after each meal to ensure that the restaurant is clean and hygienic when employees eat.

Fourth, improve the facilities for killing flies, rats, cockroaches and mosquitoes, and do a good job in eliminating the four pests.

Five, the restaurant management personnel take turns on duty, each manager is responsible for maintaining the normal order of the restaurant on the day of duty, guiding employees to eat in a civilized way, not competing for crowding when eating, not talking loudly, not coughing or sneezing in front of employees or food on the table, to prevent droplets and saliva from spreading diseases.

Six, to ensure the cleanliness of the restaurant, do not spit, do not litter and confetti, do not dump leftovers and garbage.

Seven, canteen management personnel should check the hygiene of the restaurant at any time, the company leaders check the hygiene of the restaurant at least once a day, and the general affairs department is in charge of the leadership to conduct spot checks on the hygiene of the restaurant.

Employee health examination system

The health of employees in the canteen directly affects the health of employees. To this end, the health examination system for employees in canteens is specially formulated.

First, canteen employees must have good political thought, psychological quality, healthy body and strong sense of responsibility.

Two, canteen employees must hold a valid health certificate, and show certificates. Canteen employees must go to a statutory body for a physical examination every year. Only when the physical examination meets the requirements and the CDC issues a health certificate can they engage in canteen work.

Three, canteen employees once suffering from infectious diseases (dysentery, typhoid fever, viral hepatitis, active tuberculosis, suppurative skin disease, etc ... ) Do not engage in food processing and sales in the canteen.

Fourth, employees should do four things in personal hygiene: wash their hands frequently, cut their nails frequently, take a bath and have a haircut frequently, wash clothes frequently, and maintain good personal hygiene habits.

5. Before going to work every morning, the service director will carefully check the employees. Personal hygiene does not meet the requirements, shall not be employed.

6. Employees must wear clean work clothes and working hats as required during work, and their hair must not be exposed outside the hat, jewelry, nail polish or long hair. They should wear masks when selling food.

Food tasting and sample retention management system

It is an effective measure to prevent employees from food poisoning, and it is also an important basis for testing whether there is food poisoning. In order to ensure the food hygiene and safety of employees, the food sample retention and tasting system is formulated.

A. Designate a person to be responsible for the samples of raw materials and finished food.

First, paste a sample of each meal, and indicate the name, date and time of the dish on the sample container box.

Two, food samples should be enough (not less than 65438 000 grams), stored in a special refrigerator, the temperature is kept at about 2-8 degrees Celsius.

Three, insist on tasting food every day, the management personnel designated personnel to taste, and according to the "food sample and taste registration form" item by item registration.

Four, food samples must be kept for 24 hours.

5. The leaders in charge of the unit conduct random checks and check them one by one according to the recipes recorded in the canteen that day. If it is found that the canteen does not insist on tasting food samples, the relevant personnel shall be investigated for responsibility according to the unit safety responsibility target management and canteen hygiene responsibility investigation system.

Registration system of claim certificate for raw material procurement

The procurement of raw materials for unit canteens is an important link to ensure food hygiene and safety in units. In order to ensure the food hygiene and safety of the employees of this unit, according to the provisions of the Food Hygiene Law, the raw material procurement licensing system is formulated:

First, the manager in charge of purchasing should go deep into the market regularly to understand the market situation, and must insist on double purchasing in the purchasing process.

Second, when purchasing raw materials, the purchaser must purchase food at the designated place to ensure the food hygiene and safety of all employees.

Three, do not purchase food and raw materials that do not meet the food hygiene standards.

Four, do not purchase food and raw materials supplied by food producers and operators without hygiene licenses.

Five, in the farmer's market procurement of food and raw materials should be fresh, reasonable price, and reasonable procurement according to the number of daily recipes, it is strictly prohibited to buy animal food such as sick and dead livestock and poultry.

Six, to buy food, you must obtain a copy of the business license, hygiene license and food inspection certificate from the food business operators, and some foods must have QS mark (quality and safety certification).

Seven, the purchase of food, there must be more than two people acceptance, and acceptance records.

Eight, where there is no acceptance or acceptance record, as does not meet the hygiene standards of food, canteen shall not be processed or used.

Nine, procurement personnel must be honest and selfless, and the procurement personnel shall be subject to a regular rotation system. If irregularities are found in the procurement process, report to the unit leader and the general affairs department for approval and terminate the labor contract.

Hygienic inspection system of canteen

Keeping the canteen clean and tidy and the environment clean is one of the important measures to ensure that food is not polluted. In order to ensure the food hygiene and safety of the unit canteen, the canteen hygiene inspection system is formulated.

A, canteen management personnel should always check the environmental sanitation of the canteen, and make inspection records.

Second, the unit in charge of the leadership at least once a day do not regularly check the canteen hygiene, and make records.

Third, check the contents:

1. canteen sanitation: whether there is garbage left on the ground, whether there is sewage in the pit on the ground, and whether the bucket is covered properly. Pool, sewage ditch, etc. are blocked inside and outside. And whether there is food residue. Whether the stove, operating table and other places are clean and tidy.

2. Employee personal hygiene: Do employees do it?

3. Whether the employees operate according to the process specification to separate raw and cooked meat from vegetarian dishes, and whether there is any irregular operation.

4. Whether the warehouse is ventilated, clean and bright. Whether the clothes in the dressing room are hung neatly and orderly.

5. Whether the tableware is cleaned and disinfected after each use, and whether it is stored in the pantry for cleaning according to regulations and requirements.

Staff health knowledge training system

The staff in the canteen of the unit must know the knowledge of food hygiene, and the unit must train the staff in the knowledge of canteen hygiene to ensure the food hygiene in the canteen of the unit. Therefore, the Health Knowledge Training System for Employees of Unit Catering Group is specially formulated.

A, canteen employees should adhere to the "People's Republic of China (PRC) (People's Republic of China (PRC)) Food Hygiene Law" and related health knowledge, enhance health awareness and safety legal awareness.

Second, the unit conducts health knowledge training for canteen staff twice every semester, and implements the time, personnel and training content.

Three, canteen employees must actively and seriously participate in training, and make learning records.

Four, after each training, organize canteen staff to conduct a training health knowledge assessment, those who fail, make-up exam. If the make-up exam is unqualified, it will not be hired.

Five, the unit should collect training materials, make training records, collect papers, and file them for the record.

Goods acceptance and storage system

In order to ensure food hygiene and safety and strengthen process management, food acceptance must be adhered to.

First, all raw materials and articles must be measured and truthfully registered before storage.

Second, check whether the delivered quantity is consistent with the order quantity and whether the delivered quantity is consistent with the quantity on the invoice.

Third, check whether the quality of raw materials meets the requirements of specifications and standards, and accept or require replacement of items whose quantity and quality do not meet the requirements.

Four, after the acceptance, should be timely and properly collect and handle all kinds of raw materials have been received and fill in the "canteen receipt", do a good job of material storage registration.

Five, qualitative packaging food acceptance principle

1. Check whether the contents on the package are consistent with the contents of the inspection report;

2. Check the production date and shelf life. If the shelf life is exceeded, it shall not be accepted;

3. Check whether there is the name and address of the factory on the package;

4. Check the appearance of the food: whether there is damage, defilement, deformation, sundries, mildew, etc. ;

5. Smell the smell and see if there is any peculiar smell;

6. Feel it, what's the difference?

Six, the acceptance of non-qualitative packaged food

1. Look: Is there any rotten or moldy food?

2. Smell: Is there a smell?

3. Does it feel strange?

4. Whether the vegetables are fresh.

Operating room is an important place to cook food, and it is also an important link to ensure food hygiene and safety. Therefore, the operating room management system is specially formulated.

First, the chef in charge of cooking and processing should seriously study the food hygiene law and related health knowledge, and improve the legal awareness and food hygiene and safety awareness.

Two, the chef should strengthen business learning, familiar with all kinds of cooking skills, improve business ability.

Third, chefs should adopt reasonable cooking methods according to the characteristics of different foods and try not to destroy the nutritional value of food.

Fourth, the cooked dishes should be as good as possible in color, aroma and taste, so as to enhance the appetite of diners.

Five, green beans, potatoes and other vegetables dry-fried, need to be cooked at high temperature before eating. When roasting, burning and frying, you should master the heat, and the amount should not be too much. We should turn the shovel evenly and let it ripen.

Six, the operator should strictly follow the hygiene requirements when processing, and develop good hygiene habits. When processing food, don't cough or sneeze at the food, don't pick your nose and earwax with your hands, and wash your hands after going to the toilet.

Seven, food seasoning should be carried out in strict accordance with the requirements of cooking hygiene, it is strictly forbidden to taste soup directly with your fingers. You can't put soup in your mouth with a spoon or spatula.

Eight, the finished food should be directly packed in a clean, hygienic and disinfected container, and the container should not be wiped with a rag or apron.

Nine, the finished food can not be placed directly on the ground to prevent foreign bodies from being brought into the container and causing secondary pollution to the food.

Ten, dishcloth, pot cover, flying cover, etc. Keep it clean and use it separately.

Eleven, condiments on the operating table should be classified, and stamped in time.

Twelve, without the permission of the canteen management, employees are not allowed to change jobs at will.

Managing the rough machining area of the unit canteen well can not only ensure the food hygiene and safety of employees, but also effectively prevent food poisoning. Therefore, the management system of rough machining area of food group was formulated.

First, separate meat (including aquatic products) and vegetable raw material washing pools.

Two, processing meat (including aquatic products) console, utensils and containers must be used separately from processing vegetables console, utensils and containers, to prevent cross contamination.

Three, containers containing meat (including aquatic products), not vegetables and processed food, must be disinfected and cleaned in time after use, in order to contain vegetables and processed food.

Four, processing meat (including aquatic products) console and chopping board and container, must be disinfected, cleaned and dried in time.

Five, processing vegetables operating table and chopping board and container should be cleaned and dried in time.

Six, keep the rough machining area clean and sanitary, keep the water flowing smoothly, and clean up the waste and other garbage left on the ground in time.

Seven, buy back and unprocessed vegetables can not be placed directly on the ground, should be placed on the shelf to dry, so that it is ventilated and breathable to prevent mildew and deterioration.

Warehouse management system

The warehouse of unit canteen is an important place to store food raw materials, and standardized warehouse management is also an important link to ensure the food hygiene and safety of employees. Therefore, the canteen warehouse management system is formulated.

First, the canteen warehouse must be kept clean and cleaned every day to protect the environmental sanitation.

Second, the warehouse should be kept dry, ventilated and tidy to prevent materials from going moldy and deteriorating due to moisture.

Three, canteen warehouse should be managed by designated personnel, so as to close the door behind you, and non-warehouse management personnel are not allowed to enter and leave at will.

Four, any personnel automatically use the goods in the warehouse, the keeper should be vigilant and do a good job of fire prevention and theft prevention.

Five, warehouse items should be stored in an orderly manner according to the signs, food and non-food shall not be mixed or mixed, food must be 20 cm off the ground.

Six, the warehouse, shall not store toxic and harmful substances, such as fly killer, rodenticide, pesticides and personal items.

Seven, more than the shelf life or rotten food should be destroyed in time, shall not be stored in the warehouse.

Eight, to ensure that the warehousing procedures are complete, and food raw materials must have a complete record.

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