First, restaurant management.
1. The internal dining room implements the management mechanism of joint supervision between the company and employees, and the administrative personnel department is responsible for the supervision of the dining room on behalf of the company. At the same time, employees have the right to make suggestions, comments and complaints about the management and service of the restaurant.
2. The administrative office conducts irregular inspections and spot checks on edible oil and meat products, and the restaurant should strive to increase and constantly adjust the taste of food, strictly calculate the cost, and provide civilized services.
3. Set up complaint boxes, comment books and post weekly recipes. Collect employees' opinions, suggestions and complaints about food quality, price, service attitude and hygiene.
4. On the premise of voluntary recommendation, five restaurant hygiene supervisors (or team leaders) are elected from the staff, and the office regularly convenes tripartite discussions between the supervisors and the canteen to reflect and deal with problems, suggestions and complaints in restaurant management.
5. Do a good job in safety. Use cookware should strictly abide by the operating rules to prevent accidents; It is forbidden to bring irrelevant personnel into the kitchen and storage room.
6. Flammable and explosive articles should be placed in strict accordance with regulations to prevent accidents; The canteen staff should close the doors and windows before work and check all kinds of power switches and equipment. Administrators should always supervise and inspect and do a good job of anti-theft.
7. Plan to purchase, and it is forbidden to purchase rotten food to prevent food poisoning.
8. Adhere to the physical acceptance system and do a good job in cost accounting. Do it every day and every month, and the accounts are consistent. Inventory once a month, and report to the administrative personnel department in the first ten days of each month; Regularly publish accounts and accept the supervision of employees. Suitable or not).
Second, the canteen cooking personnel requirements
1. Establish the idea of serving employees wholeheartedly and pay attention to professional ethics. Civilized service, kind attitude, initiative and enthusiasm, courtesy, love their jobs, serious and responsible. Ensure that the cooked dishes are fragrant, delicious, quantitative, sufficient and equal.
2. Do a good job in the personal hygiene of the cooking staff. Wash your hands frequently, cut your nails, change your work clothes frequently, and wear work clothes at work. Cooking personnel should have a health check-up once a year, and those without health certificates are not allowed to work in the canteen.
3. Publish recipes on the blackboard every day, with more varieties in the morning, middle and evening. Improve cooking techniques and staff meals. For those who can't eat on time or have a temporary meal because of work needs, they can make an appointment and notify in advance.
Pay attention to your health. If you have diarrhea, fever, respiratory infection, exudative and suppurative skin diseases, you should be temporarily isolated and wait until you are cured before going to work to prevent the cooks from contaminating food with bacteria.
5. Clean raw meat and vegetables, keep containers clean and tidy, and put them in categories, without touching the ground or overlapping the bottom; Raw and cooked containers, wet wipes and chopping boards shall be separated and clearly marked; Refrigerate frozen food, raw, cooked and semi-finished products are separated, fish, poultry and bean products are separated, neatly placed and clearly marked;
6. All kinds of dishes should be thoroughly cooked, salty and palatable, with good color, fragrance, taste and shape; Pay attention to the characteristics of dishes to ensure the nutritional components of dishes; Refuse to burn the raw materials, and the dishes should be cooked thoroughly in the pot; Don't smoke when cooking, and don't taste directly with a spoon.
7. Be responsible for the cleaning and sorting of tools, machinery and ground sanitation, and keep the operation room and appliances clean and tidy, free of oil, dust and cobwebs.
Four, dining personnel requirements
1. Protect public property. All the equipment and food in the canteen are registered, and they are not greedy and cheap. Anything (public or personal) placed in a public place shall not be moved or used for other purposes. Those who damage all kinds of equipment and tableware without cause shall be compensated according to the price.
2. The staff should not pour the leftovers into the dishes on the table or into the pool after eating; After washing, tighten the faucet
In order to ensure the hygiene of rice, don't touch it with your hands, so as not to leave traces on the steamed bread. Can't find a suitable statement)
Verb (abbreviation of verb) supplementary clause
1. This regulation applies to employees in the company's internal restaurants and all employees and outsiders who dine in the company.
2. The company office shall be responsible for the interpretation of these regulations.