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 based on the actual situation of your factory and your actual requirements. Please refer to:
Canteen contract management scheme
Basic situation
After preliminary contact and consultation with your company, Zhenshanmei has the following cooperation intentions:
Zhenshanmei contracted to operate your company's staff canteen;
The cooperation period is one year, and after the expiration of the contract, the same conditions will give priority to continue cooperation;
The specific work arrangements are as follows:
Dongguan zhenshanmei food management co., ltd.
1, provide restaurants, kitchens and corresponding supporting venues 1, strictly perform the contract, abide by all terms and conditions, and obey and fully cooperate with Party A's management.
2, kitchen equipment, tableware and other fixed assets investment.
3. Management and support of the restaurant. Procurement, distribution and strict acceptance of high-quality ingredients.
4, health, service, food quality regular sampling 3, all kinds of catering services, all kinds of dishes with nutrition, cooking sharing.
4. Eat on time, with good quality and quantity.
5. Manpower arrangement and salary and welfare management of kitchen staff.
6. Pay the utilities on time and in quantity.
7. Pay the gas fee on time and according to the quantity.
8. Accept the supervision and improvement suggestions of relevant departments of your factory at any time.
9, fire accidents and industrial safety prevention work
10. Other related matters that both parties need to negotiate.
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.
Date Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Breakfast cake bread cake barbecued pork bun cake scallion cake omelet cake
Omelet, vegetable bag, fried bag, crispy bread, hemp ball, barbecued pork bag and scallion roll.
Hemp balls, scallion oil rolls, fried dough sticks, lotus seed buns, bean paste buns, hemp balls.
Dried radish soybean milk soybean milk soybean milk soybean milk.
Fried peanut preserved egg lean meat porridge mung bean porridge eight-treasure porridge red bean porridge mung bean porridge eight-treasure porridge
Steamed ribs with Chinese meal powder, imperial concubine chicken wings, beer duck, mushroom chicken, braised pork with five flavors of beef, and Japanese fragrant soup.
Stewed cauliflower with celery and bacon kung pao chicken celery and onion shreds with mushrooms and peanut slices.
Qiaotou minced meat assorted shredded pork Home-made tofu minced meat eggplant thick garlic heart fragrant silk pickles pork tripe pickled cabbage minced meat
Sichuan style pork thousand pieces of shredded pork double pieces of winter meat tomato scrambled eggs leek pork red cucumber slices cucumber tongue slices.
Cold-mixed three-silk cabbage with oil-soaked spinach, tung vegetable, watercress, fish, eggplant and melon with seaweed knot.
Lettuce, bean sprouts, pumpkin, home-made tofu, fried spinach, fragrant wheat and Chinese cabbage.
Miscellaneous sauce noodles braised beef rice noodles oily fish three fresh noodles mushrooms braised rice noodles radish beef noodles angelica chicken powder scallion braised pork noodles
Corn red kernel soup winter melon bone soup winter melon bone soup sauerkraut vermicelli soup lotus root sparerib soup Huanghua vermicelli soup tomato egg soup
For dinner, there are braised pork with pork hands, fish with pickled vegetables and plum vegetables, steamed pork with pork ears and fried fish with roast duck.
Sliced pork with Buddha melon, braised pork with loofah, fried pork with Chinese kale, fried pork with Sichuan beef and beans, braised chicken feet, sliced mushrooms.
Sliced auricularia auricula, shredded onion, braised garlic, dried pork heart, scrambled egg noodles with minced meat, tomatoes.
Sauté ed shredded Chinese cabbage, braised pork with Pleurotus ostreatus, steamed sliced egg, lotus root, chicken kidney and pepper.
Stir-fried spinach, leek, pig, red cabbage, white gourd, white rose and shredded melon.
Stir-fried seasonal vegetables, wheat, cabbage, green vegetables, Shanghai green lettuce and China vegetables.
Crispy chicken leg powder pork chop noodles pickled mustard tuber shredded pork noodles Yangchun noodles snow bean hoof pollen Dandan Noodles noodles.
Huanghua vermicelli soup tomato egg soup tomato egg soup wax gourd ribs soup corn egg soup laver egg soup Pleurotus ostreatus sliced meat soup
Fruit and fruit
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.
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
1. 1 Only ingredients and auxiliary materials are stored in the warehouse. It is forbidden to store cleaning supplies and articles with strong smell, toxic, harmful or inedible.
1.2 All items must be packed in white plastic boxes and stamped, with clear classification marks outside the boxes and stored in the classification area.
1.3 warehouses must establish clear warehouse management ledgers by classification, and record the warehousing date, quantity, effective date, delivery date, quantity and consignor of goods in detail.
1.4 The warehouse must implement the management of material circulation cards, which must clearly reflect the name, brand, specification, quantity, validity period, etc.
1.5 The warehouse must be ventilated, dry, clean, tidy and orderly, meet the requirements of 7S, and be cleaned regularly every day by a special person.
1.6 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.
1.7 The maximum storage capacity is weekly consumption, and the distribution of articles follows the principle of "first in, first out".
2 main granary:
2. 1 Only staple food items such as rice, flour, beans and cereals can be stored in the warehouse; It is forbidden to store cleaning supplies and articles with strong smell, toxic, harmful or inedible.
2.2 All items must be classified and stored in different areas. Items placed close to the ground must be insulated from moisture by tripod or glue, so as to be off the ground and off the wall.
2.3 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.
2.4 The warehouse must be ventilated, dry, clean, tidy and orderly, in line with the requirements of 7S, and a special person shall be responsible for regular cleaning every day.
2.5 The warehouse must be managed by special personnel, paying attention to anti-theft, 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;
2.6 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 heated 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.
Four, food processing hygiene system
1, rough processing of ingredients
(1), carefully selected to remove yellow leaves and sundries.
(2) Peel the melon and fruit thoroughly and pick out all the buds.
(3) Meat should be cleaned of residual hair and dirt.
(4), poultry, etc. Wash residual hair, internal organs, cocking tail, etc.
(5), dry goods according to the normal operation.
(6) The ingredients must be washed once, washed twice, washed three times and put into the basket four times.
(7) Raw materials, semi-finished products and finished products containers are used separately, and dry goods, fruits and vegetables and meat food cleaning tanks are used separately to avoid cross-contamination.
(8) Plastic baskets used for holding fruits, vegetables and other semi-finished products must be cleaned before and after use, and placed in designated areas with obvious signs. It is strictly prohibited to place them directly on the ground.
(9) When processing food, the garbage in the roughing operation room should not be directly thrown into the ground or sewer, but should be directly put into the trash can. During rough machining, it must be kept dry and clean after use.
Step 2 cut and mix ingredients
(1) According to the dishes of the day, the chef will fill in the cutting requirements in detail on the billboard.
(2) The ingredients are carefully cut and matched according to the requirements of "Ding with Ding", "Silk with Silk" and "Piece with Piece".
(3) Strictly implement the "three inspection systems" ("self-inspection, mutual inspection and special inspection") in the process of cutting and matching.
Step 3 cook
(1) A professional chef cooks, and each dish has a special person in charge, with a clear division of labor and recorded production.
(2) When cooking, the chef should pay attention to the heat, which can not only save fuel, but also ensure the quality of dishes.
(3) The seasoning is complete, and put in according to the standard amount to ensure that the taste of the dishes meets the requirements.
(4) The chef grasps the cooking progress according to the meal opening time, and ensures that the supply at the peak of the meal can meet the requirements, and there is no excessive waste after the meal.
(5) According to the results of customer satisfaction survey, review the problems existing in the cooking process that day, make improvement plans and strengthen training.
(6) Process every meal of rice in strict accordance with the Operation Instruction for Steamed Rice to ensure that the quality of rice meets the requirements.
Verb (abbreviation for verb) Tableware hygiene
1. Spoons, soup spoons, rice spoons and shovels for cooking should not be placed directly on the table, but should be placed in a clean bucket or basin with area identification.
2. After use, the tableware such as rice bowls, soup bowls, dishes, chopsticks, etc. must be treated by four procedures: rinsing with boiling water, washing with clear water and detergent, rinsing with clear water, and high-temperature disinfection to ensure that the tableware is clean and dry inside and outside, without food residue, oil stains, detergent foam and odor. Disinfected tableware must be inspected every day, and can only be put into use after passing the inspection, and the passing rate of tableware inspection can not be less than.
3. Keep the floor, countertops, ditches, doors and windows clean at all times.
4. Pay attention to the health maintenance and cleaning before, during and after cutting.
5. The pools for cleaning fruits, vegetables, meat, tableware and utensils must be clearly marked and used separately, and all pools must be cleaned before coming off work; The wok and soup pot should be kept clean after use, and appropriate amount of water should be added.
6. Implement the "three-minute 7S" comprehensive promotion.
Six, kitchen hygiene
1. Kitchen equipment such as cookers and steaming cabinets should be cleaned every day, and the lampblack extraction system should be cleaned regularly.
2. Worktables, shelves and seasoning tables should be kept clean at all times.
3. Before work, cover the common ingredients such as oil, salt and soy sauce and the unused rice and vegetables.
4. Clean the refrigerator regularly to ensure cleanliness.
5. The canteen must be thoroughly cleaned once a week, including warehouses, offices, toilets, cooking rooms, rough machining rooms, corridors, lighting rooms, restaurants, feeding areas and other facilities/equipment, including doors and windows, ceilings, floors, walls, corners, lamps, sockets, switches, cookers, tableware, sewers, oil smoke extraction pipes, etc.
6. Garbage cans and barrels should be kept clean, with obvious signs and marks, and cleaned on time.
Seven, restaurant hygiene
1. The tables and chairs in the dining room must be kept clean before meals, with no rice grains, vegetable residues, oil stains and water stains on the desktop, no dust and sundries on the stool feet, and clean and oil stains on the ground. During the meal, there must also be someone to maintain the cleanliness of the canteen.
2. The walls, doors, windows, ceilings, tiles and glass of the canteen should be kept free of dust and cobwebs, and the fans, lamps, mosquito killers, publicity slogans and switch sockets should be kept clean for a long time.
3. Clean the countertops and floors twice a week and try to keep the restaurant free of flies, mosquitoes, cockroaches and mice.
4. Designate someone to recycle tableware, and don't throw it about. Leftovers should be transported away in time to ensure that the restaurant has no odor.
5. In order to prevent slipping, all queues, entrances and exits are covered with non-slip carpets, which will seriously hurt employees' wrestling.
Food quality supervision system
First, the quality supervision of the procurement process.
1. Our company has a cooperative vegetable supply base and designated first-class raw material suppliers (rice, meat, condiments, etc. ), and refused to all "three noes" goods into the company canteen.
2. All suppliers of our company are determined by the "Supplier Evaluation Procedure", and their comprehensive abilities (especially quality assurance ability, supply batch and punctuality) are strictly checked, which must meet the requirements of relevant national laws and regulations. At the same time, the management of the company randomly checks the supplier's production and processing sites and other extended links to ensure that the goods they buy meet the national hygiene standards and quality standards.
3. The quality inspection team of the logistics purchasing department strictly accepts incoming materials according to different inspection standards corresponding to different ingredients, and makes detailed records according to the variety, batch, sampling quantity, inspection results, unqualified treatment results, purchase date, storage space, name of distribution unit and distribution quantity of ingredients, so as to facilitate the traceability of quality problems.
4. The ingredients sent to each site after passing the inspection by the quality inspection team of the logistics purchasing department shall be inspected again by the on-site warehouse keeper, and can only flow into the processing procedure after passing the inspection.
5. Vegetables are eaten on the day of purchase, and the pesticide content is detected by the "pesticide detection card".
6. Before distributing raw materials, strictly follow the "Handling, Storage, Packaging and Protection Procedures" to ensure that the risk of quality problems caused by human factors is minimized.
Second, the quality supervision of the processing process
1. The canteen manager shall supervise the whole production and processing process according to the requirements of "Work Instruction" and "Position Management Card" to ensure that the quality of the processing process meets the requirements, and make a good record of the process quality.
2. According to the "Comprehensive Performance Appraisal Standard", the company management department regularly, but not necessarily randomly, checks the operation of each site (including: food hygiene, food quality, process hygiene, potential safety hazards, etc.). ), and the inspection results as an objective basis for evaluating the performance of each site and reasonable punishment.
Third, take the initiative to accept customer supervision
It is suggested that your factory organize a "food quality supervision team". Our company will send professional catering management experts to conduct regular training for the "food quality supervision team", and the team members will conduct random quality checks on the food raw materials, processing technology and products in our canteen. The canteen manager of our company will communicate with the "food quality supervision team" regularly to solve the problems in time and effectively, and set up a full-time customer specialist and suggestion box in the canteen hall.
Four. Service commitment:
○ 1 Strictly abide by the regulations formulated by your company.
○2 Carry out all operations in strict accordance with the national food hygiene standards.
○3 Run in strict accordance with IS0900 1(2000 edition) quality management system.
○4 Strictly fulfill the terms of the contract, ensure the quality and quantity, and serve attentively.
○5 Provide meals for employees in a civilized and polite way.
○6 All employees of our company must be in good health, hold a valid Health Certificate and accept the relevant disciplines of your company.
○7 Our company provides herbal tea and sugar water service for your employees free of charge in summer.
○8 Our company provides your employees with liability insurance for dining places free of charge.
9 Accept your suggestions for improvement at any time and handle them properly immediately.
○ 10 Our company and relevant institutions of your company participate in the supervision and management together.
The above is the business plan formulated by Dongguan Zhenshanmei Catering Management Co., Ltd. in combination with the actual situation of your company. Please point out the unfinished matters in the plan and sincerely hope that your company can reach a win-win cooperative relationship with us.
Finally, thank you for your trust in us. I firmly believe that our major is your choice.
Hereby:
Shang Qi
Dongguan zhenshanmei meal management co., ltd
June 65438+10/October 65438+August 2005
Typing is not easy. If you are satisfied, please adopt it.