Food Safety Risks in Canteen Management According to the National Health and Family Planning Commission's report on the national food poisoning incident in 20 14, the number of people reported and the number of deaths were the highest in 20 14, with the highest mortality rate of 6.2%. Among them, the number of people poisoned by self-hosted family banquets in rural areas accounted for 83.3% of the total number of people poisoned by family food poisoning incidents. The number of people poisoned by food poisoning in collective canteens is the largest, and the main reasons are food pollution or deterioration, improper processing, improper storage and cross-contamination. The school canteen is the main place where students' food poisoning incidents occur. In order to get the maximum profit, the contractor often reduces the cost and increases the selling price through different methods. In food procurement, in order to save costs, poor quality and expired raw materials are often purchased. Buyers take kickbacks seriously, raising the purchase price in disguise for their own interests and purchasing unqualified raw materials. In the process of food processing, food is not produced according to the corresponding hygiene, system and standards, so food with more germs is produced.
The risk of employees' quality The canteen has a large workload, boring work content and concentrated working hours in the morning, middle and evening. In order to reduce personnel costs, most of the employees employed by contractors are temporary workers or migrant workers with low local cultural quality, and they change frequently. These people generally lack knowledge and awareness of health and safety, and even go to work without health examination. These phenomena and problems increase health and safety risks. When employees, patients and their families communicate with them because of food quality problems, individual employees are prone to negative emotions, which will lead to quarrels and even physical conflicts, thus leading to confrontation among employees, patients and canteens. The low quality of staff and poor service attitude will reduce the satisfaction of diners to the canteen and affect the normal life of staff, the treatment effect of patients and the overall reputation of the hospital.
The risk outsourcing service operation of hospital equipment and hardware loss is mostly short-term or once a year. Social catering enterprises are worried that the hardware investment will not be recovered during the contracted operation period. Not only do they rarely update the purchased equipment and improve the sanitary conditions, but they also use the equipment allocated by the hospital in a predatory manner. The chairs, windows and production equipment in the canteen are all hardware facilities. These production equipment are used in humid environment for a long time, which is easy to rust and rot, causing losses to hospitals. Because the ownership of hardware facilities belongs to the hospital, the staff of outsourcing enterprises do not cherish the facilities and use maintenance equipment irregularly, which aggravates the wear and tear of hardware.
Fire danger canteen kitchen is a place where fire is often used. Due to the complicated storage of kitchen items, the huge difference between kitchen facilities and kitchen environment, the constant renewal of facilities and the change of fire use mode, the fire risk has increased. The kitchen is a place where operations are carried out with open flames. The fuels used are generally liquefied petroleum gas, gas, natural gas and diesel oil. If not handled properly, it is easy to cause leakage, combustion and explosion. At the same time, the canteen floor is wet for a long time. Under the corrosion of water, electricity, gas, oil fume and smoke, the insulation layer ages and rusts quickly, which is easy to cause leakage and short circuit fire.
Risk contractors who bribe hospital canteen managers often bribe hospital canteen managers in order to obtain the right to operate or cut corners in the course of operation. When individual health incidents and service attitude complaints occur in hospitals, operators pay bribes to hospital supervision departments to calm down the situation and reduce punishment. Because there is a risk of accepting bribes in business, once there is a problem, it is simply dealt with, and the punishment for the responsible person is not enough, which leads to the failure to guarantee the health and safety conditions, and finally it is easy to have a large-scale food poisoning incident.
Risk management measures for staff canteens Improve the canteen supervision system, improve the supervision mechanism, standardize food procurement and acceptance procedures, and strictly control food quality. First, give full play to the management role of employees actively participating in supervision, seriously accept the opinions of employees, patients and their families, and strengthen effective improvement measures. Trade unions, discipline inspection and other organizations can set up a supervision desk in the canteen and designate special personnel to be on duty during meal time. If you eat foreign objects during the meal, you can ask for a change of food with the supervisor. Second, take the form of survey, take the form of third-party irregular questionnaires, distribute questionnaires among employees, patients and their families, investigate the satisfaction of canteens, collect opinions, implement mandatory improvement measures for operators, and increase penalties or even cancel the contracting rights for outsourcing operators with large opinions. As far as hospitals are concerned, according to the requirements of People's Republic of China (PRC) Food Safety Law, Product Quality Law, Catering Food Hygiene Management Measures and Hospital Canteen Hygiene Management Regulations, combined with the actual situation of our hospital, we should establish and improve various rules and regulations on contract canteen supervision and management, such as procurement system, certification method, acceptance system and food safety supervision system, so as to ensure that all rules and regulations are implemented to people.
To comprehensively inspect the contractor's reputation and establish a reliable outsourcing management system, the hospital needs to establish a perfect bidding process and a strict canteen outsourcing system, conduct public bidding for canteen contracting, conduct an all-round inspection of catering companies participating in the bidding, and comprehensively review the bidder's management level, technical level, financial ability, qualification and reputation. Through checks at all levels, catering units with excellent qualifications, rich experience, standardized management and good social reputation will be attracted to the hospital to engage in canteen management, providing safe and hygienic food and good services for hospital staff, patients and their families, and resolutely putting an end to those grass-roots teams, business units or self-employed households with small scale, poor reputation, chaotic management, mercenary or makeshift. At the same time, the hospital should introduce a group of catering enterprises for healthy competition and improve the quality, taste, raw materials and service attitude of the dishes to attract diners and provide them with good catering services.
Measures for the Administration of Staff Canteen Chapter I General Provisions
Article 1 In order to strengthen and promote the management of canteen for employees of the Group, further improve the quality of logistics services, improve the living standards of employees, and ensure the hygiene and food safety of the canteen, these Interim Measures are formulated.
Chapter II Personnel Arrangement and Job Responsibilities
Article 2 The canteen management shall be the responsibility of the comprehensive office of the company, with the assistance of the finance department.
Article 3 The canteen managers and staff include logistics administrators, canteen cashiers, canteen accountants, chefs (including one chef) and waiters.
Article 4 Responsibilities of the logistics administrator: (1) Responsible for the procurement and management of raw materials, the management of various equipment in the canteen, health supervision, safety management and the daily management of canteen staff; (2) Responsible for the acceptance of daily food distribution, ensuring the quality of raw materials, ensuring the freshness of food and preventing food poisoning; (3) Collect the suggestions and opinions of dining staff in time, organize chefs to make weekly menus according to the eating habits and seasonality of employees, so as to make them nutritious and delicious, constantly improve the variety of meals, and minimize the phenomenon of employees' leftovers.
Article 5 Accounting responsibilities of the canteen: (1) Responsible for recording the purchase quantity and purchase price in the process of food purchase, and settling accounts with suppliers; (2) Audit the accounting vouchers prepared by the cashier; (3) Be responsible for the financial settlement of the canteen at the end of the month and prepare relevant statements.
Article 6 Responsibilities of the cashier in the canteen: (1) Responsible for charging and reporting the loss of the dining card in the canteen; (2) prepare accounting vouchers according to business needs; (3) Responsible for the reimbursement of small pieces and consumables purchased by the logistics administrator.
Article 7 The responsibilities of a chef: (1) Pay attention to nutrition and ensure the fragrance of cooked food; (2) Take good care of the kitchen equipment, /by/55846.html Do a good job of maintenance, so that it is always in good condition; (3) Do a good job in personal and public health, adhere to the tableware disinfection system, and keep the environment clean and tidy; (4) Strictly implement rules and regulations, go to work on time, dress for posts, and strictly operate procedures.
Article 8 Responsibilities of the waiter: (1) The service shall be standardized, decent and generous, and no quarrel shall occur with the dining staff; (2) Do a good job in the canteen hygiene, care for and use all kinds of tableware, and disinfect every meal to prevent the spread of various diseases; (3) Maintain personal hygiene and clean clothes, and wear work clothes and work hats at work; (4) Obey the leadership, observe discipline, go to work on time, don't be late, don't leave early, please cancel the leave if something happens; (5) During work, stick to your post, do your job according to the division of labor, do not do private work, do not go out without permission.
Chapter III Charge Management
Article 9 Employees of the Group, Sony and Broadcom should use their credit cards for meals. For lunch and dinner, the standard is 6 yuan. Diners in the canteen swipe their cards to 3 yuan, and the company subsidizes 3 yuan. Operators swipe their cards to 2 yuan, and the company subsidizes 4 yuan. Breakfast standard is 3 yuan, employees swipe their cards 1 yuan, and the company subsidizes 2 yuan. On the day of legal holidays, the operators and administrative maintenance personnel on duty can have free meals with meal vouchers. Staff canteen management system. Other companies refer to it.
Foreign workers and overtime workers have the right to have meals.
Chapter IV Staff Dining Rules
Article 10 Employees shall have meals within the specified time, consciously queue up during meals, and shall not cut in line.
Article 11 After eating, diners must dump the residue in the plate into the trash can and put the plate in the designated position.
Chapter V Procurement Management
Twelfth bulk materials (flour, rice, oil, spices, etc.). ) by the general office in accordance with the principle of reasonable price, good quality, high reputation for selection, procurement once a month, the next month settlement.
Article 13 The chef draws up the purchase order for the next day's goods (vegetables, meat and fish) according to the recipe, and the logistics administrator reports it to the general office for approval, then applies for funds. After the approval of the leader, he goes to the cashier's financial office to collect the purchase funds for the next day, so as to be reimbursed on the same day.
Article 14 The chef shall assist the logistics administrator and the canteen accountant to do a good job of acceptance after the arrival of bulk materials on the same day. Acceptance procedure: (1) quality inspection. Mainly depends on whether the food quality is in good condition, whether there is pollution and deterioration, whether there are complete signs such as manufacturers, trademarks and production dates, whether the shelf life has passed, and whether there is a product certificate. (2) Inspection quantity. If you can weigh it, you must weigh it, and whether it meets the quantity standard is calculated by piece. (3) whether there are other aspects that do not meet the standards or should not be used in the canteen. (4) The canteen accountant should do a good job of accounting the purchase invoice according to the acceptance quantity and unit price.
Fifteenth after acceptance, the chef, logistics administrator and canteen accountant should sign the purchase invoice; Unqualified products must be returned by contacting the supplier, and unqualified food is strictly prohibited from entering the canteen; If an accident is caused by dereliction of duty in the acceptance work, the company will investigate the relevant responsibilities.
Article 16 The logistics administrator shall register the goods in and out every day, and the consignee shall fill in the name, quantity and time of receipt in the logistics administrator's register and sign it.
Seventeenth after the daily work, the logistics administrator should do a good job of counting the items in the canteen.
Chapter VI Financial Management
Eighteenth abide by financial discipline, abide by the accounting system, daily income and expenditure must be recorded in a timely manner, so that the day-to-day settlement.
Article 19 All kinds of cooking accessories, small household appliances, miscellaneous fees and other documents purchased by the logistics administrator should be carefully examined, and the contents should be accurate, and they can only be reimbursed after being signed by the person in charge of the logistics department and the leaders in charge.
Twentieth strict examination of current bills, bills that do not meet the requirements of the financial system and incomplete procedures, to refuse to pay, so as to be accurate.
Article 21 At the beginning of each month, report the profit and loss of the canteen last month to the asset and finance department of the Group in time.
Chapter VII Health Management
Article 22 Personal hygiene of chefs
1, pay attention to personal hygiene, dress neatly, do not leave long hair, long nails and no beard.
Wash your hands with hand sanitizer before cooking, and don't put cooked food directly by hand.
3. Wear work clothes and hats during working hours, and wear masks and gloves when serving.
Smoking and spitting are not allowed in the kitchen and dining room, and clothes and other items are washed in the sink.
If you find yourself sick, you must report it in time and suspend your work.
Article 23 Food hygiene
1. Vegetables are usually eaten on the day of purchase, and should not be kept for more than two days. If they are found to have deteriorated, they should be discarded immediately.
Meat and fish should be kept fresh.
3, the dishes should be fried and cooked thoroughly, not fried food.
4, cooked food must use specific cooked food tools, not by hand, raw and cooked food must be stored separately.
The leftover food must be covered with plastic wrap and put in the refrigerator.
6. Deteriorated and stale food shall not be sold again.
7, fresh vegetables, meat, dry goods and semi-finished products must be classified storage, shall not be mixed or placed on the ground.
8. Packaged food must be clearly marked and meet the inspection standards.
Article 24 Tableware hygiene
1, rice spoon, vegetable spoon and soup spoon are put on the tray, not directly on the table.
2. Used tableware should be treated by four processes: initial washing, detergent cleaning, clean water cleaning and disinfection. Tableware should be clean and dry inside and outside, without oil stains and detergent foam.
3. Before eating, the tableware should be placed neatly, kept clean and covered with clean white cloth to prevent flies. The tableware should not be recycled without disinfection.
Article 25 Kitchen hygiene
1, knives, chopping boards, pots, shovels, pots, barrels and other kitchen utensils should be cleaned before and after use and disinfected according to regulations.
2, clean up the garbage in time after cutting vegetables, centralized processing, and clean the countertop and floor.
3. Shelves, range hoods, steaming cabinets, stoves, vegetable washing pools and dishwashing pools should be cleaned every day.
4, before work should be oil, salt, soy sauce and other commonly used accessories and unused rice, vegetables, etc.
5, clean up the sanitary corner, to prevent food pollution such as rats, flies and cockroaches.
6. Clean the refrigerator and freezer regularly. Refrigerators and freezers should be cleaned twice a week and twice a day to ensure cleanliness.
Article 26 Restaurant hygiene
1, the ground is clean and fresh without garbage and debris and accumulated water.
2. The table bench should be cleaned in time after meals, clean and dust-free.
3, walls, doors and windows, fans, lamps and other regular cleaning, no cobwebs.
4. Clean it twice a week, clean the countertops and floors with detergent, and try to keep the restaurant free of flies, mosquitoes and cockroaches.
5. A special person is responsible for recycling tableware, and no littering is allowed. Leftovers should be transported away in time to ensure that the restaurant has no peculiar smell.
Chapter VIII Safety Management System
Twenty-seventh without permission, except the canteen staff and management personnel, no one is allowed to enter the kitchen, and no one is allowed to enter the restaurant outside the meal time.
Twenty-eighth kitchen cleaning supplies should be placed separately from condiments and dishes.
Twenty-ninth kitchens should be equipped with fire extinguishers.
Thirtieth smoking is strictly prohibited in the kitchen and dining area.
Thirty-first cooking utensils should strictly abide by the operating rules to prevent accidents.
Thirty-second canteen staff before work, to close doors and windows, check all kinds of power switches, equipment, etc.
Article 33 The logistics administrator is responsible for supervising and inspecting the safety of the canteen every day.