In a blink of an eye, the years are rushing, the work has come to an end, and a new starting point and new goals have been ushered in. At this time, we should plan ahead. Let's refer to how the planning book is written. The following is my carefully compiled canteen management contract plan, hoping to help everyone.
Canteen management contract plan 1 Food is the most important thing for people. As we know, a successful entrepreneur begins by caring about the lives of employees, because the food level of an enterprise is the second productive force of the entrepreneur, which directly affects the enthusiasm of employees for production and thus affects the economic benefits of the enterprise. We sincerely hope that the successful management experience accumulated over the years can contribute to the prosperity and development of your company.
First of all, our commitment
1. Strictly abide by the provisions of the Food Hygiene Law of People's Republic of China (PRC). All kitchen employees will take up their posts with valid "health certificates" and have a unified physical examination every year to ensure the food safety of employees.
2. Develop flexible and diverse service methods, such as overtime, supper, holiday dinners, and cadres' meals, and make different catering plans according to the actual needs of your employees, so that employees can use and eat with peace of mind.
3. Weekly recipes are specially prepared by nutritionists, which makes the nutritional structure more reasonable and provides more humanized services for employees.
4, advanced management mode, to ensure the healthy operation of the canteen, exempt employees from worries.
5. Set up a suggestion book to understand the opinions of employees and make continuous improvement according to the feedback information of employees.
6. Intimate service and publicity are conducive to the development of employees' quality and the deepening of the company's corporate culture.
7. If there are sundries when we provide meals, employees have the right to ask for replacement. We will implement it unconditionally and explain and apologize to you.
8. If our provision of unclean food causes food poisoning to your personnel, or causes other adverse consequences, the responsibility shall be determined by the relevant departments and the responsible party shall be responsible.
9. Our employees must abide by the rules and regulations of your factory, and if there is any violation, you will handle it.
10. During the contract period, obey the management and inspection, and accept and compensate if there is any punishment.
Second, our service.
1. Change clothes for the second time, wash hands and disinfect, and wear clean clothes, hats, gloves and masks.
2. Put away the cooked food and paste it.
3. Periodic menu plan: according to the scientific collocation of chefs, submit it to the factory for approval one week in advance.
4. Maintain a good service attitude when dining, ask employees to choose dishes actively, and smile warmly when serving.
5. Assign a special person to maintain the hygiene of the dining room and dining table.
6. During the meal, make sure that there is a waiter to serve the employees in the cooked food room.
7. Set up a special window to provide intimate service for employees with special requirements.
Third, food safety and security.
(1) Raw material procurement
1. All food raw materials are purchased from regular manufacturers, and the raw materials are selected.
2. The oil comes from the regular brand of the hypermarket; Meat is purchased from regular slaughterhouses and quarantine certificates are provided every day; Vegetable purchasing vegetable base; Rice and seasoning products come from units that meet relevant standards.
3. Implement the "four noes" system for food; A: Buyers don't buy rotten, expired, three-free raw materials; B: Prevent inspectors from collecting rotten, expired or three-waste raw materials; C: Raw materials have not been used by processing personnel, expired or three are not available; D: The service staff doesn't sell it, it's overdue and there is no food.
(2) Food acceptance
Special inspection by the supervisor every day to ensure that the food is not lacking and the food is fresh; Meat dishes will not go bad; The seasoning meets the specification requirements and is within the shelf life.
(3) Food placement, processing and cleaning
1, food placement
Vegetables and meat dishes are put on shelves and don't land directly. Put meat and vegetables in the refrigerator, raw and processed separately, and put them neatly and regularly. According to the hygiene standards, there are obvious registration marks and production dates. Food storage implements "three isolation": a: raw and cooked isolation; B: food is separated from sundries and medicines; C: Separate finished products from semi-finished products.
(1) Preserving perishable foods such as meat must be refrigerated at low temperature, and secondary freezing is strictly prohibited after thawing.
(2) Pay attention to dryness and moistureproof when storing moldy foods such as rice.
(c) Condiments such as oil, salt, sauce and vinegar should be covered.
(d) Food shall be stored in order according to the warehouse receipt, production date and category and the principle of "first in, first out".
2. Food processing
Processing and cutting according to categories, picking out yellow leaves and rotten leaves from vegetables, and processing meat dishes as required.
3. Food cleaning
Separate meat and vegetable sinks; Soak the vegetables for 30 minutes before washing them.
Wash the meat and vegetables, put them in a fixed pool, put them in order, pick them out, wash them all and put them on the shelf.
(4) Food cooking
Strictly prevent pollution in the process of food cooking, and pay attention to thoroughly cooking semi-finished products twice. Strictly abide by the time and temperature standards for food preparation, cooking and storage.
A, cooking needs to pay attention to cooking thoroughly;
B, shorten the turnover time of cooked vegetables as much as possible, and cover the cooked vegetables to prevent pollution. C. If any food really needs to be stored in the refrigerator, it must be completely cooled before it can be put into the refrigerator. D. If you want to marinate the food with starch and salt every other day, you can't add cooking wine and eggs to prevent the food from going bad.
Similar foods are diversified in cooking.
Four, dining room tableware cleaning and environmental sanitation
1. First, the tableware and cookware shall be classified, and the "four customs" shall be implemented: one brush, two washes, three disinfections and four cleanings shall be carried out, and the tableware and cookware shall be placed neatly at designated points.
2. The canteen environment should be clean and tidy, and the desktop and floor should be kept clean and disinfected. Clean every meal, twice a week.
3. Kitchen hygiene
Clean the stove, workbench, container and sink regularly every day.
Facilities should be clean, bright, free of sundries and smooth.
Desktops, doors, windows and shelves are clean and dust-free, and the ground is clean and free from water and "four pests". Cooked food containers can only be used after disinfection.
All kinds of utensils and rags must be used for raw and cooked, and clearly marked.
All kinds of utensils and rags should be washed in time after use and placed for cleaning.
Garbage should be put into a special container and stamped in time, and feet should be cleaned in time.
4. Ensure that the surrounding area of the canteen is clean, tools are placed at fixed points, and there are no sundries.
5, freezer, refrigerator: keep the inside and outside of the refrigerator clean, food neatly placed, raw and cooked separately, cooked food wrapped in plastic wrap.
6. After-work cleaning: ask the personnel on duty that day to check and close the water, electricity, liquefied gas, doors and windows, and make records.
7, institutionalized management, to ensure the safety and health of the canteen.
Verb (abbreviation of verb) management method
1. If there are sundries when we provide meals, employees have the right to request a return. We will implement it unconditionally and explain and apologize to you.
2. If our provision of unclean food causes food poisoning to your personnel, or causes other adverse consequences, the responsibility shall be determined by the relevant departments and the responsible party shall be responsible.
Our employees must abide by the rules and regulations of your factory, and any violation will be handled by you.
4. During the contract period, subject to management and inspection, and accept and compensate for any punishment.
Canteen management contract plan II (1), food acceptance
Special inspection by the supervisor every day to ensure that the food is not lacking and the food is fresh; Meat dishes will not go bad; The seasoning meets the specification requirements and is within the shelf life.
(2), food processing and cleaning.
1, food placement
Vegetables and meat dishes are put on shelves and don't land directly. Put meat and vegetables in the refrigerator, raw and processed separately, and put them neatly and regularly. According to the hygiene standards, there are obvious registration marks and production dates. Food storage implements "three isolation": raw and cooked isolation; B food is separated from sundries and medicines; C finished products are isolated from semi-finished products.
(1) Preserved perishable foods such as meat must be refrigerated at low temperature, and it is forbidden to freeze the food twice after thawing.
(2) The storage of mouldy foods such as rice should be dry and moisture-proof.
(3) Oil, salt, sauce, vinegar and other condiments should be covered.
(4) Food shall be stored in the order of warehousing, production date and category, and arranged in an orderly manner according to the principle of "first in, first out".
2. Food processing
Processing and cutting according to categories, picking out yellow leaves and rotten leaves from vegetables, and processing meat dishes as required.
3. Food cleaning
Separate meat and vegetable sinks; Soak vegetables for 30 minutes before washing them. Meat dishes should be washed in a fixed pool, sorted and placed neatly, picked out and washed, and all put on the shelves. ]
(3), food cooking
Strictly prevent pollution in the process of food cooking, and pay attention to thoroughly cooking semi-finished products twice. Strictly abide by the time and temperature standards for food preparation, cooking and storage.
A cooking needs to pay attention to thorough cooking;
B, shorten the turnover time of dishes as much as possible, and cover the dishes to prevent pollution.
C if you really need to store food in the refrigerator, be sure to wait until the food is completely cooled before putting it in the refrigerator.
D If you want to use food with pulp and salt every other day, you can't add cooking wine and eggs to prevent the food from going bad.
The cooking of similar foods is diversified.
(4) Catering services
1. Change clothes for the second time, wash hands and disinfect, and wear clean clothes, hats, gloves and masks.
2. Put away the cooked food and paste it.
3. Maintain a good service attitude when dining, ask employees to choose dishes actively, and smile warmly when serving.
4. Designate a person to be responsible for the hygiene of the dining room and dining table during the meal.
5. During the meal, ensure that there is a waiter to serve the employees in the cooked food room.
(5) Cleaning and environmental sanitation of tableware restaurant
1. First, the tableware and cookware shall be classified, and the "four customs" shall be implemented: one brush, two washes, three disinfections and four cleanings shall be carried out, and the tableware and cookware shall be placed neatly at designated points.
2. The canteen environment should be clean and tidy, and the desktop and floor should be kept clean and disinfected. Clean every meal, twice a week.
3. Kitchen hygiene
(1) Clean the stove, workbench, container and sink regularly every day.
(2) The facilities shall be clean, bright, free of sundries and satiny.
(3) Desktops, doors, windows and shelves should be clean and free from dust, and the ground should be clean and free from water and "four pests".
(4) Cooked food containers can be used only after disinfection.
(5) All kinds of utensils and rags must be used for raw and cooked, and clearly marked.
(6) Wash all kinds of utensils and rags in time after use, and place them for cleaning.
(7) Wastes should be put into special containers and stamped in time, and feet should be cleaned in time.
4. Ensure that the surrounding area of the canteen is clean, tools are placed at fixed points, and there are no sundries.
(6), refrigerator, freezer
Keep the refrigerator clean inside and outside, keep the food in order, separate raw food from cooked food, and wrap the cooked food with plastic wrap.
(7), safety education and management
1, the personnel on duty do maintain valid health certificates for food employees, and strictly carry out sanitation and disinfection procedures before taking up their posts. Always educate employees on food hygiene and safety, pay attention to the correct operation of tools (meat cutters, stoves, liquefied gas valves, rice cookers, water and electricity), and use fire-fighting equipment correctly.
2. Adopt institutionalized management.
(8) Do a good job in the aftermath.
Ask the personnel on duty that day to check and close water, electricity, liquefied gas, doors and windows, and make records.
Cost management: The particularity of student canteens determines the low profit return of operators, and managers must strengthen cost management and seek benefits from management. Set up a purchasing team to reflect the changes in the vegetable market at any time, select the purchasing channels to the maximum extent within the allowed fresh-keeping time, reduce the cost and price of materials, and minimize the living expenses of students.
Service requirements: All canteen staff must treat every student with a warm service attitude and try their best to meet the reasonable requirements of students. Service slogan: smile service, warm and thoughtful!
Dear customers, in order to strengthen the management of your canteen and further improve the actual situation of employees' dining, our company has formulated the following management plan in combination with the actual situation of your factory and your actual requirements.
1, canteen contract management plan
2. Basic information
3. After preliminary contact and consultation with your company, Zhenshanmei has the following cooperation intentions:
4. Zhenshanmei contracted to operate your company's staff canteen:
5. The cooperation period is one year. After the expiration of the contract, priority will be given to cooperation under the same conditions;
The specific work arrangements are as follows:
manufacturer
1. Provide restaurants, kitchens and corresponding supporting venues.
2, kitchen equipment, tableware and other fixed assets investment.
3. Restaurant management and support
4, health, service, food quality regular sampling inspection.
Food hygiene management system
First, personal hygiene:
1. Dressing instrument: Workers must wear neat work clothes and working caps when working. Work clothes should not only play the role of labor protection, but also be elegant and decent. Hair should be kept clean, and hairstyle and long hair should not affect work and hygiene. Female staff are not allowed to wear makeup and jewelry; Work clothes should be kept clean and hygienic, washed and changed frequently, and used by special personnel. Change your work clothes in time when you leave your post.
2. It is forbidden for male employees to keep long hair, beard and nails; It is recommended that female employees wear their hair under their work caps. It is forbidden to grow long nails and apply nail polish.
3. Employees are prohibited from picking their ears, picking their nostrils, scratching their hair, scratching or sneezing at others during working hours, and spitting or littering are prohibited.
4. It is strictly forbidden to wash clothes, shoes and socks or other personal items in the dish washing pool and vegetable washing pool.
All staff must wash their hands before work, and then soak their hands in disinfectant for two minutes. Every time they leave their jobs to do non-food processing and come back to make food, they have to wash their hands and soak them in disinfectant for two minutes.
6. All staff must wear masks when delivering food, and wear disposable sanitary gloves when touching food and tableware with their hands.
7. Employees are prohibited from smoking, drinking, eating snacks or having fun, quarreling, fighting, gambling and other behaviors unrelated to work during working hours.
8. Employees hold valid health certificates and health knowledge training certificates.
9, the implementation of the morning check-up system, found that there are symptoms such as fever, cough, diarrhea and purulent skin disease should immediately suspend work.
Second, the warehouse management:
1, ingredients and accessories warehouse
2. Only ingredients and auxiliary materials can be stored in the warehouse. It is strictly prohibited to use strong-smelling, toxic, harmful or inedible cleaning supplies and articles.
3. All items must be packed in white plastic boxes and stamped. There must be clear classification marks outside the boxes and stored in the classification area.
4. The warehouse must establish a clear warehouse management ledger by classification, and record the warehousing date, quantity, effective date, delivery date, quantity and consignor of the goods in detail.
5. The warehouse must implement logistics card management, and the logistics card must clearly reflect the name, brand, specification, quantity, validity period, etc.
6. The warehouse must be ventilated, dry, clean, tidy and orderly, meet the requirements of 7S, and have a special person responsible for regular cleaning every day.
7. The warehouse must be managed by a special person, paying attention to theft prevention, fire prevention and insect prevention. When people leave, they must lock the warehouse door and regularly kill insects and rats according to regulations to ensure that there are no pests such as flies, mosquitoes, rats and cockroaches.
8. The maximum storage capacity of articles is weekly consumption, and the distribution of articles follows the principle of "first in, first out".
Second, the main granary:
1, this warehouse can only store staple food items such as rice, noodles, beans and cereals; It is forbidden to store cleaning supplies and articles with strong smell, toxic, harmful or inedible.
2. All items must be classified and stored in different areas. When placed close to the ground, articles must be separated from water by tripod or glue, so as to be off the ground and off the wall.
3. The warehouse must establish a special management ledger to record the warehousing date, quantity, effective date, delivery date and consignor of the goods in detail.
4. The warehouse must be ventilated, dry, clean, tidy and orderly, meet the requirements of 7S, and have a special person responsible for regular cleaning every day.
5. The warehouse must be managed by a special person, paying attention to theft prevention, fire prevention and insect prevention. When people leave, they must lock the warehouse door and regularly kill insects and rats according to regulations to ensure that there are no pests such as flies, mosquitoes, rats and cockroaches.
6. The maximum storage capacity of articles is weekly, and the distribution of articles follows the principle of "first in, first out".
Third, the material epidemic prevention system
Food-borne infection is one of the increasing public health problems in the world. In recent decades, foodborne bacterial infections have occurred continuously, mainly caused by Vibrio cholerae, Shigella, Salmonella, Campylobacter, pathogenic Escherichia coli O 157: H7 and Listeria. In order to minimize the occurrence of food-borne infections, our company mainly has the following control measures:
1. When purchasing food from business units with hygiene licenses, the food purchasing place is relatively fixed, and suppliers are not frequently changed. Animal food raw materials used in the canteen must obtain relevant inspection and quarantine certificates and check relevant conformity marks when purchasing, and the quality inspector will conduct strict re-inspection in accordance with the Animal Food Inspection Standard.
2. Purchase fresh and clean food raw materials.
3. Buy packaged food within the shelf life. The product label includes the production unit, production address, production date, shelf life and product composition.
4. Don't buy bulk food with unknown source and unable to provide corresponding product labels.
5. Do not outsource cold meat, cold dishes and pastry products, or process cooked food.
6. Food containers and tools used for raw materials, semi-finished products and finished products should be clearly marked and used separately.
7. Frozen meat (including semi-finished frozen cooked meat products) should be completely thawed before cooking.
8. Cook and thoroughly cook all foods, especially meat, milk, eggs and their products. The central temperature of large pieces of food is not lower than 70℃.
9. Vegetable cooking procedures: one wash, two soaks, three scalds, and four sautes.
10, cooked and suffocated green beans, making them lose their original green and fishy smell.
1 1, soybean milk should be cooked thoroughly, and continue to heat for 5- 10 minutes after boiling.
12, cold meat and cold dishes are not processed.
13, it is best to sell food immediately, and it usually takes no more than 2 hours from the completion of production to the sale.
14. Leftover food should be thoroughly heated at high temperature before being sold.
15. Do not use raw materials such as sprouted potatoes, wild mushrooms, gourds and melons that may contain toxic and harmful substances to process food. The food in storage should be checked and accepted by a special person and put on the shelves in categories.
16, food storage should be strictly separated from raw and cooked food to avoid cross-contamination.
17. Knives and chopping boards used for raw and cooked food are strictly separated.
18, food storage should be strictly separated from raw and cooked food to avoid cross-contamination.
19. Take good care of toxic substances, rodenticides, pesticides and other toxic and harmful substances, and do not store them in food warehouses, food processing and catering places.
20. Containers for storing nitrate and nitrite should be clearly marked to avoid accidental consumption and misuse.
2 1, refrigerators and other refrigeration equipment should be cleaned regularly, and ensure the refrigeration effect of the refrigerator.
22. Tableware decontamination procedure: one scraping, two washing, three flushing, four disinfection and five cleaning.
23. Thermal disinfection requirements: 100℃ steam disinfection 10 minutes or more, 120℃ dry heat disinfection 15-20 minutes or more, boiling disinfection 15 minutes or more.
24. Disinfection requirements of the disinfection cabinet: disinfect in strict accordance with the time indicated in the disinfection cabinet, and check regularly to ensure the disinfection effect.