(1) This system is formulated to improve the management level of the canteen and create a warm and clean dining environment for employees.

(two) this system is applicable to the canteen staff and the staff who eat in the Committee.

(three) the office is responsible for the management of the staff canteen, and accepts complaints from the canteen staff and diners.

Second, the canteen work management

(a) canteen management to implement the overall duty room responsibility system, that is, canteen supervisors are fully responsible for food quality, sanitary conditions, dining environment, etc. , and bear the corresponding responsibility for the problem.

(2) The canteen staff is responsible for providing three meals a day for all employees of the Committee.

(three) canteen procurement should be serious, frugal, appropriate and reasonable arrangements for daily meals, not to cause food deterioration, waste or insufficient weight.

(4) Dining in the canteen should be three meals a day, with various styles and varieties. Vegetables, fish, melons and fruits must be fresh and clean every day, free from pollution, corruption and mildew. Food that goes bad overnight is strictly prohibited.

(5) When cooking, meat, fish and beans should be cooked thoroughly, and dishes separated from meals should be cooked thoroughly. Food is not greasy, and monosodium glutamate should be used as little as possible.

(6) The equipment, facilities and appliances in the kitchen operation room shall be managed at fixed points, so as to be placed in an orderly manner, free from oil stains and cobwebs, and free from sewage and sundries on the ground.

(7) The dining room should be clean, sanitary and ventilated, and various effective measures should be taken to eliminate mosquitoes and flies irregularly. Protective measures such as fly curtain, screen window, electronic fly killer, fly killing paper, fly swatter, regular spraying of chemicals and garbage bags should be adopted to minimize the pollution of flies and mosquitoes in restaurants and ensure that there are no flies, cockroaches and flying insects.

(8) The surfaces of tables and chairs are free of oil stains, neatly arranged and frequently cleaned; Clean the ground once a day, once a week and once a month to keep it clean. Glass doors and windows should be clean, and the ground should be clean without cigarette butts.

(nine) tableware should be cleaned after use, and there should be no residue of washing products. Disinfect twice a day, and you can't use it without disinfection; Disinfected tableware must be stored in a special cleaning cabinet for later use. Disinfected and unsterilized tableware should be stored separately and clearly marked.

(10) The staff in the canteen can't leave until the leaders and employees have finished eating, cleaning the desktop and cleaning it up.

(eleven) the office organizes the canteen staff to conduct regular physical examination every year, and those who are not suitable for canteen work will be dismissed.

Third, catering management.

(1) The food standard is two meats, two dishes and one soup in principle. Workers should eat in a civilized way.

(2) No spitting, no littering, no littering and no loud noises in the canteen.

Fourth, rewards and punishments.

(1) Evaluate the management of canteen staff.

(two) the form of assessment can take public assessment, but also can form an assessment team assessment. The office should set up a mailbox to accept the opinions and complaints of employees.

(three) the implementation of the assessment system, once a month. Score above 90 points (inclusive) is excellent, above 80 points (inclusive) is good, above 60 points (inclusive) is qualified and below 60 points is unqualified.

(four) three consecutive unqualified, informed criticism, until the dismissal. Give appropriate rewards for Excellence at the end of the year.

Five, canteen attendance and leave system

(a) canteen staff within the scope of attendance, attendance by the manager in charge of the canteen.

(2) Those who arrive seven hours late and leave early a month will be deducted one day's salary, and those who are absent from work for more than three days without reason will be treated according to their attitude after criticism and education.

(3) If the canteen staff asks for personal leave or sick leave within three days, they shall fill in the leave slip by themselves, and can only ask for leave after the administrator agrees to report it to the director of the office and the leader in charge for signature and approval. If the personal leave or sick leave exceeds three days, I will fill in the leave slip, and I can take a leave only after the administrator and the office director agree and report to the competent leader for signature and approval.

(four) the canteen staff must go through the formalities of asking for leave in the Committee office, and inform the office of the number of days, reasons, whereabouts and contact information. After the vacation expires, you must go to work on time and go to the office to go through the formalities of canceling your vacation. Go to work on time within the prescribed time limit. If it is necessary to extend the time, the office and the administrator must be informed of the number of days and the reasons, otherwise it will be treated as absenteeism.

(five) canteen staff must stick to their posts, not to go out at will, not to be late and leave early, not to leave their posts; Those who don't go to work or obey the distribution without reason shall be treated as absenteeism and their wages shall be deducted. If the circumstances are serious, they shall be dismissed.

(7) The canteen staff can't go to work on time during illness. I need to apply to the committee office. After approval, it can be treated as sick leave with the certificate of the hospital at or above the county level. Those who don't return without reason, in addition to withholding wages, will be dealt with severely according to the seriousness of the case.

Six, canteen administrator job responsibilities

(a) responsible for the overall management of the canteen, accurately grasp the ideological work and living conditions of the canteen staff, strengthen ideological and political work, and fully mobilize the enthusiasm of the canteen staff.

(two) do a good job in the deployment of staple food, increase the variety of colors, improve the quality of food, do a good job in cost accounting, so that food is sufficient in weight, reasonable in price, economical and practical, with many patterns, varieties and good quality.

(three) to do a good job in food hygiene and safety in the canteen.

(4) Do a good job in the assessment of canteen staff.

(5) Always listen to employees' opinions and demands on the canteen, and constantly improve service attitude and food quality.

(six) actively participate in political study and collective activities, and strive to learn business knowledge, and constantly improve the level of business.

(seven) to supervise the daily cleaning and disinfection of kitchen utensils and tableware and the cleaning of kitchen environmental sanitation.

(eight) to supervise and inspect the personal hygiene of chefs.

(9) Pay attention to saving and eliminating waste, regularly check and maintain all canteen equipment, and do a good job in fire prevention and theft prevention.

(ten) to complete other temporary tasks assigned by the leadership.

Seven, canteen hygiene system and hygiene standards

(1) Environmental sanitation

1. The dining hall is clean and bright, with no dust on the dining table, no garbage on the floor, and no dirty water and dust on the stool. The floor should be bright and clean. Cleaning staff should clean and mop the floor of the hall at least 2-3 times a day, and clean the dining table at any time to ensure the canteen is clean and tidy.

2. There is no sundries and garbage around the canteen, and there is no dirt and garbage in the drainage ditch around the canteen. Clean 1-2 times a day at least to ensure the outdoor environment is clean and tidy.

3. The canteen should be equipped with facilities for killing flies, mosquitoes, poisons and rats, and the environment of the canteen should be completely disinfected 1-2 times a month.

4. The bathroom should be cleaned and rinsed for a long time to ensure that there is no peculiar smell in the bathroom, and it is required to be disinfected once a week.

(two) canteen kitchen, operation room, storage room, kitchen utensils hygiene.

1, the canteen kitchen must be kept clean and tidy every day, the ground should be kept dry, and there should be no garbage and sundries; Cooking utensils and kitchenware are cleaned after use every day, then disinfected and placed neatly and orderly; Wash the vegetable piers and kitchen knives after use and put them in order; Fresh vegetables, dry goods and other foods are put on shelves, and soy sauce and vinegar are canned. They are not allowed to be put anywhere. The floor of the operation room is free of garbage and important articles, kept dry and tidy, the food in the storage room is displayed in an orderly manner, and the pool cover is free of dust and kept clean and bright.

2. The canteen kitchen, operation room and storage room shall be cleaned once a day to ensure that the walls are free of dust and cobwebs; Clean every Monday and thoroughly arrange kitchen facilities such as walls, floors, kitchen utensils and chopping boards.

3. Raw and cooked foods should be separated to ensure that raw and cooked foods are not cross-contaminated and cross-seasoned.

4, dry goods evaporation and hygiene, to clean, rinse, ensure no sand, sundry, are not allowed to sell rotten food processing.

(3) Hygiene of vegetables and meat

1, the rotten, deteriorated or weedy parts of vegetables must be removed before cleaning. After processing, it needs to be cleaned again before it can enter the cooking process of steaming, frying and boiling.

The meat must be cleaned before steaming, frying, boiling and exploding.

(4) Personal hygiene

1. Wear work clothes and work caps at work, dress neatly, keep good appearance and be full of energy.

2. Operators shall not have long hair and nails, and shall not wear rings, bracelets and other accessories. Wash your hands before operation to ensure that the food is clean and hygienic.

3, change clothes frequently, take a bath frequently, and establish a good external image.

(5) Warehouse sanitation

1, the warehouse is clean and bright, and the materials are stacked orderly. Rice flour and dry goods must not be placed on the ground.

There are no cobwebs on the wall. Strengthen moisture-proof and rat-proof, and check regularly to prevent materials from rotting and deteriorating.