How to write the canteen contract management plan? The following is the contracted management plan for the canteen that I have compiled for you. Welcome to read the reference.
Canteen contract management scheme contractor (full name):
Subcontractor (full name):
In accordance with the Contract Law of People's Republic of China (PRC), the Construction Law of People's Republic of China (PRC) and other relevant laws and administrative regulations, and following the principles of equality, voluntariness, fairness and good faith, this Contract is concluded:
In order to effectively improve the dining situation of employees, the company has made the following arrangements and management:
First, the catering environment management
1. Provide restaurants, kitchens and corresponding supporting venues, strictly perform the contract, abide by all terms, obey and fully cooperate with Party A's management, and invest in fixed assets such as kitchen equipment and tableware.
2. Management and support of restaurants: procurement, distribution and strict acceptance of high-quality ingredients, regular sampling inspection of hygiene, service and food quality, multiple catering services, nutritional collocation, cooking and catering of various dishes.
3. The kitchen staff timely, quality and quantity of human resources arrangement and salary and welfare management, water, electricity and gas fees paid in time and quantity.
4. Accept the supervision and improvement suggestions of the relevant departments of your factory at any time, the prevention of fire accidents and industrial safety, and other related matters that need to be negotiated by both parties.
According to your company's food standard of 500 employees per person per day 10 yuan, the menu arrangement for one week is as follows: free rice (midnight snack is extra).
Breakfast is two yuan, lunch and dinner are four yuan each.
The above recipes are for reference only. You can provide different vegetables and a soup every day, and you can choose four meats and two vegetables and one soup. Specific details shall be negotiated by both parties.
Second, the food hygiene management system
1. It is forbidden for staff to pick out their ears, nose, hair, tickle or sneeze at others during working hours, and it is forbidden to spit or litter. 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.
3. All staff must wear masks when delivering food, and wear disposable sanitary gloves when touching food and tableware with their hands. Employees are strictly prohibited from smoking, drinking, eating snacks or having fun, quarreling, fighting, gambling and other non-essential behaviors during working hours.
4, the implementation of morning check-up system, found that there are symptoms such as fever, cough, diarrhea and purulent skin disease should immediately suspend work. 8. Employees hold valid health certificates and health knowledge training certificates.
5. 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.
6. Male employees are forbidden to have 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.
Three, food raw materials 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 canteens must obtain relevant inspection and quarantine certificates when purchasing, and check relevant conformity marks. Quality inspectors should be based on? What is the inspection standard for animal food? Conduct a strict re-inspection.
2. Purchase fresh and clean food raw materials. Cooking procedure of vegetables: one wash, two soaks, three scalds and four sautes. Cooked and suffocated green beans make them lose their original green and fishy smell.
3. Cook the soybean milk thoroughly, and heat it for 5- 10 minutes after boiling. Do not process cold meat and cold dishes. It is best to sell food immediately, and it usually takes no more than 2 hours from the completion of production to the sale.
Leftover food should be thoroughly heated at high temperature before being sold. 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.
5. Buy packaged food within the shelf life. The product label includes the production unit, production address, production date, shelf life and product composition. Don't buy bulk food from unknown sources and can't provide corresponding product labels.
6. Do not outsource cold meat, cold dishes and pastry products, or process cooked food. Food containers and tools used for raw materials, semi-finished products and finished products should be clearly marked and used separately. Frozen meat (including semi-finished frozen cooked meat products) should be completely thawed before cooking. When cooking all foods, especially meat, milk, eggs and their products, the central temperature of large pieces of food shall not be lower than 70℃.
Four, canteen warehouse management:
(a) ingredients, accessories warehouse management:
1. Only ingredients and auxiliary materials are stored in the warehouse. It is strictly prohibited to use strong-smelling, toxic, harmful or inedible cleaning supplies and articles.
2. 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.
3. 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.
4. The warehouse must implement logistics card management, and the logistics card must clearly reflect the name, brand, specification, quantity, effective date, etc.
5. 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.
6. 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.
7. The maximum storage capacity is the consumption of one week, and the distribution of goods follows? First in first out? The principle of.
(two) the main contents of granary management:
1. Only staple foods such as rice, flour, beans and grains can be stored in the warehouse; It is forbidden to store cleaning supplies and articles with strong smell, toxic, harmful or inedible.
2. Everything must be stored in different areas. When placed close to the ground, articles must be isolated from moisture with 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 is as follows? First in first out? The principle of.
Party A (seal): _ _ _ _ Party B (signature): _ _ _ _ _ _
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