Dear customer, in order to strengthen the management of your company's canteen, and further improve the actual situation of the staff dining, our company combined with the actual situation of your factory and your company's actual requirements, we have drawn up the following management program, please refer to:

Canteen contracting operation program

Basic situation

Through the initial contact with your company's consultation, Cuisinart has the following cooperation intention:

Cuisinart contracted to operate your company's staff canteen:

The term of cooperation is one year, after the expiration of the contract under the same conditions of priority to continue to cooperate;

Specific work arrangements are as follows:

Workshop Dongguan City, the real Cuisinart Catering Management Co.

1, the dining room, Kitchen and the provision of the corresponding supporting venues 1, strict fulfillment of the contract, comply with the terms and conditions, obedience and full cooperation with the management of Party A

2, kitchen equipment, cutlery and other fixed assets investment

3, the management and support of the restaurant 2, high-quality procurement of ingredients, distribution and strict acceptance

4, health, service, regular sampling of the quality of the dishes 3, a number of Meal service, nutritional matching of various types of dishes, cooking and meal portioning

4, punctuality, quality and quantity of meals

5, kitchen staff manpower arrangements and salary, welfare and other management

6, water, electricity costs on time and according to the amount of payment

7, gas costs on time and according to the amount of payment

8, at any time to accept the supervision and improvement recommendations of the relevant departments of your plant And improve the suggestion

9, fire accidents and industrial safety prevention work

10, other relevant matters to be negotiated between the two sides

According to your company's 500 employees per person per day, three meals per week of 10 yuan food standard menu is arranged as follows: rice free to eat (night snacks are counted separately)

Breakfast two dollars, four dollars in the middle of the night, and dinner.

Date Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday

Breakfast Puff Pastry Bread Cake Barbecued Pork Buns Cake Onion Pancakes Pancakes Cake

Pancakes Cake Pancakes Cake Pancakes Pancakes Puff Pastry Bread Sesame Dough Buns Barbecued Pork Buns Onion Flower Roll

Sesame Dough Onion Flower Rolls Dumplings Lotus Root Breads Bean Cake Breads Sesame Dough Dumplings Dumplings

Radish Dried Milk Milk Milk Soy Milk Milk Soy Milk Milk Soy Milk

Deep-fried peanuts, skinny pork porridge, green bean porridge, happos congee, red bean porridge, green bean porridge, happos congee

Chinese food, steamed pork ribs, chicken wings, beer duck, shiitake mushrooms, chicken, five-flavored beef, braised meat, japanese soup

Pork with cauliflower, roast pork with celery, bacon, kung pao chicken, diced parsley, shredded pork with onions, onion, fish, sliced pork with mushrooms, pork knuckles

Pork with joey head, mixed shredded meat, homemade tofu, meat and ketchup, shredded garlic, preserved vegetables. Pork Belly Sauerkraut and Pork Foam

Pork Returning to the Market Shredded Pork with Thousand Pieces of Pork Sliced Pork and Tomatoes Scrambled Eggs with Chives and Pork Red Cucumber Sliced Pork Sliced Cucumber Tongue and Vegetables

Cold Mixed Shredded Cabbage with Spinach in Oil Kiriyaki Saikawa Fish Scented Eggplant and Kelp Knot

Lettuce Yellow Sprout Pumpkin Homemade Tofu Vegetarian Stir-Fried Cabbage with Cilantro Chinese Cabbage Beef Noodle Angelica Chicken Noodle Onion Roasted Button Meat Noodle

Corn Red Kernel Soup Winter Melon Bone Soup Winter Melon Bone Soup Sauerkraut Vermicelli Soup Lotus Root Ribs Soup Yellow Yellow Flower Vermicelli Soup Tomato and Egg Soup

Dinner Pork Knuckle with Red Kernel Pickled Fish Pickled Fish with Preserved Vegetable Pork Marinated Pork Ears Steamed Meat Deep Fried Fish Chunks Roasted Duck

Slices of Pork with Buddha's Gourd Squash Stewed Pork with Silkie Mustard Sauce Stir-Fried Pork with Sichuan Beef Fried Bean Paste Stir-Fried Meat with Chinese Beans Marinated Pineapple Mushroom Pork Slices

Wood Ear Noodles with squash and shredded pork noodles Yangchun noodles with snow peas and hooves Tandan noodles and lo mein

Yellow flower and vermicelli soup, tomato and egg soup, tomato and egg soup, winter melon and rib soup, corn and egg soup, seaweed and egg soup, mushroom and meat soup

Fruit fruit

The above menu is for reference only, and we can provide different pick up dishes and soups every day, and we can offer a choice of four meat and two veggie soups, depending on the agreement of the two sides.

Food hygiene management system

One, personnel personal hygiene:

1, dress meter: staff must work in the work clothes, hats dressed neatly. Work clothes in addition to the role of labor protection, should also be elegant, dressed generously. Hair to keep clean, hairstyle and long hair shall not affect the work and health as a standard. Female staff can not disguise and wear jewelry; work clothes to keep clean and hygienic, wash and change diligently and do special use. Leave the post should be changed in a timely manner work clothes.

2, male staff is strictly prohibited to keep long hair, beard, long nails; female staff hair disk in the work cap is appropriate, is strictly prohibited to keep long nails and nail polish.

3, it is strictly prohibited to staff work time to pull out the ears, digging nostrils, scratching hair, scratching or sneezing at others, it is strictly prohibited to spit, littering.

4, it is strictly prohibited to wash clothes, shoes and socks or other personal belongings in the sink, washing pool.

5, all staff must wash their hands before work and then soak their hands in disinfectant water for two minutes, and wash their hands every time they leave their workstation to engage in non-food processing work and then come back to make food before they wash their hands, and at the same time soak their hands in disinfectant water for two minutes.

6, all staff must wear a good mask when serving food, and must wear disposable sanitary gloves when they need to touch food and tableware with their hands.

7, it is strictly prohibited staff smoking, drinking, snacking or laughing and joking, quarreling, fighting, gambling and other non-work required large behavior during working hours.

8, employees with valid health certificates and health knowledge training certificate to work.

9, the implementation of the morning inspection system, found to have fever, cough, diarrhea and other symptoms and septic skin disease should be immediately suspended from their work.

Two, warehouse management:

1 Ingredients, auxiliary materials warehouse

1.1 The warehouse is limited to the storage of ingredients, auxiliary materials, is strictly prohibited the storage of cleaning products and have a strong odor, poisonous, harmful or non-edible items.

1.2 All items must be packed in white plastic boxes with lids, which must be clearly labeled and categorized for storage.

1.3 Warehouses must be categorized to set up a clear warehouse management ledger, with detailed records of the date of entry, quantity, expiration date, date of receipt, quantity, and person who received the goods.

1.4 The warehouse must implement material flow card management, material flow card must clearly reflect the name of the item, brand, specifications, quantity, effective date and so on.

1.5 Warehouses must be ventilated, dry, clean, hygienic, neat and orderly, in line with the requirements of the 7S, every day, a person is responsible for regular cleaning.

1.6 Warehouses must be implemented by a person fixed-point management, pay attention to anti-theft, fire prevention, pest control, people must leave the warehouse door locked, according to the provisions of the regular insecticide rodent, to ensure that there are no flies, mosquitoes, rats, cockroaches and other pests.

1.7 The amount of items stored in the weekly dosage for the highest storage capacity, the issuance of items to follow the "first in, first out" principle.

2 Main grain bin:

2.1 The bin is limited to the storage of rice, flour, beans, cereals and other staple food items; it is strictly prohibited to store cleaning products and have a strong odor, toxic, harmful or non-edible items.

2.2 All items must be categorized and stored in different zones, and items placed close to the ground must be separated from the ground by a foot frame or floor rubber to prevent moisture, so that they are off the ground and away from the wall.

2.3 The warehouse must set up a special management ledger, the date of entry, quantity, effective date, date of receipt, receipt of the goods are to make detailed records.

2.4 Warehouses must be ventilated, dry, clean, hygienic, neat and orderly, in line with the requirements of the 7S, every day, a person is responsible for regular cleaning.

2.5 Warehouses must be implemented by a person fixed-point management, pay attention to anti-theft, fire prevention, pest control, people must lock the warehouse door when they leave, in accordance with the provisions of the regular insecticide rodent, to ensure that there are no flies, mosquitoes, rats, cockroaches and other pests;

2.6 The amount of items stored in the weekly maximum storage capacity, the issuance of items to follow the "first in, first out" principle. The issuance of items follows the principle of "first in, first out".

Three, material epidemic prevention system

Foodborne infections are one of the increasing public **** health problems in the world today. Foodborne bacterial infections that have been occurring in recent decades, mainly caused by Vibrio cholerae, Shigella dysentery bacillus, Salmonella, Campylobacter, pathogenic Escherichia coli O157: H7 and Listeria monocytogenes. Our company is to minimize the occurrence of food-borne infectious diseases, the main control measures are as follows:

1, to the holding of health permits for the purchase of food to the operating units, and relatively fixed food purchasing sites, not often change suppliers. Dining hall used in the animal food ingredients in the procurement must ask for the relevant inspection and quarantine certificates, and check the relevant mark of conformity, quality inspectors in accordance with the "animal food inspection standards" to carry out rigorous re-inspection.

2. Purchase fresh and clean food materials.

3, the purchase of the shelf life of the stereotypes of packaged food, product labels have the production unit, production address, date of production, shelf life and product ingredients and other content.

4, do not purchase from unknown sources, can not provide the appropriate product labeling of bulk food.

5, not outsourcing cold meat and cold dishes and pastry products, not outsourcing cooked food has been processed.

6, for raw materials, semi-finished products, finished food containers and tools are clearly labeled, so that separate use.

7, frozen meat (including frozen cooked meat semi-finished products) should be completely thawed before cooking.

8, cook all food, especially meat, milk, eggs and their products, the center temperature of large pieces of food is not less than 70 ℃.

9, vegetable cooking procedures: a wash, two dip, three hot four fried.

10, cooked and smothered four seasonal beans, so that it loses its original raw green and soybean fishy.

11, soybean milk should be thoroughly cooked, boiling and continuous heating for 5-10 minutes.

12, do not process cold meat and cold vegetables.

13, food to be ready for sale is better, production is completed to sell generally do not exceed 2 hours.

14, leftover food before re-sale to high temperature and thoroughly heated.

15, do not use sprouted potatoes, wild mushrooms, huckleberries and other raw materials that may contain toxic and harmful substances to process food. Inventory of food has a person to accept, food classification on the shelves.

16, food storage to strictly separate raw and cooked to avoid cross-contamination.

17, raw and cooked food using knives, cutting boards are strictly separate.

18, food storage strictly raw and cooked separately to avoid cross-contamination.

19, proper storage of toxic substances, rodenticides, insecticides and other toxic and harmful substances, shall not be stored in the food storage, food processing and eating places.

20, the storage of nitrate, nitrite containers must be clearly marked to avoid accidental food, misuse.

21, refrigerators and other refrigeration equipment should be cleaned regularly, and to ensure that the refrigerator freezing effect.

22, tableware decontamination procedures: a scrape, two wash, three rinse, four disinfection, five cleaning.

23, thermal disinfection requirements: steam disinfection 100 ℃ role for more than 10 minutes, dry heat disinfection 120 ℃ role for 15-20 minutes, boiling disinfection for more than 15 minutes.

24, disinfection cabinet disinfection requirements: strictly according to the disinfection cabinet instructions time disinfection, regular checks to ensure that the disinfection effect.

Four, food processing health system

1, rough processing of ingredients

(1), carefully selected, remove all yellow leaves and debris.

(2), melon and fruit peeled thoroughly, buds and eyes picked.

(3) Meat is cleaned of hair and dirt.

(4), poultry, etc. to remove the residual hair, viscera, tail cock and other things.

(5), dry goods in accordance with the regular operation up hair.

(6), ingredients washing must be a dip, two wash, three clean, four into the basket.

(7), raw materials, semi-finished products, finished products containers are used separately, dry goods, fruits and vegetables, meat and food washing pools are used separately to avoid cross-contamination.

(8), used to contain fruits and vegetables and other semi-finished products before and after the use of rubber baskets must be cleaned, placed in a designated area and clearly marked, is strictly prohibited to be placed directly on the ground.

(9), the roughing operation room in the processing of food can not be thrown directly on the ground or in the sewer, should be directly into the garbage cans, roughing operation during the use of the finished must be kept dry and clean.

2, ingredients cut

(1) according to the day dishes by the chef will be cut in detail to fill in the requirements of the production board.

(2) The ingredients are cut according to the requirements of "ding with ding", "silk with silk" and "slice with slice".

(3) The process of cutting and matching is strictly enforced by the "three inspection system" ("self-inspection, mutual inspection and special inspection").

3, cooking

(1) professional chef cooking, each type of food has a person in charge, a clear division of labor and make a good record of the output.

(2) The chef pays attention to the fire when frying, not only to save fuel but also to ensure the quality of the dishes.

(3) Seasonings are complete and put in standard quantities to ensure that the flavor of the dishes meets the requirements.

(4) chef frying according to the start of the meal time to grasp the cooking progress, to ensure that the peak of the supply of food to meet the requirements of the meal after the end of the meal and not too much waste.

(5) According to the results of the customer satisfaction survey to review the day of the cooking process problems, develop improvement programs and strengthen training.

(6) Strictly in accordance with the "Rice Steaming Guidelines" to ensure that the quality of the rice meets the requirements of each meal processed.

V. Tableware hygiene

1. Spoons, soup spoons, vegetable spoons and spatulas should not be placed directly on the countertop, but should be placed in clean buckets or pots with area markings.

2. After the use of rice bowls, soup bowls, dishes, chopsticks and other tableware must be rinsed in boiling water, water and detergent cleaning, water rinsing, high-temperature disinfection of four procedures to ensure that the tableware inside and outside of the clean, dry, no rice and vegetable residue, no traces of oil, no detergent foam, no odor before being put into use: every day, after each meal by the disinfection of the tableware must be examined by someone, after the examination of the sanitation standards can be put into use. Put into use, each tableware inspection of the pass rate can not be less than 97% of the sterilized tableware food location.

3. Keep the floor, countertops, gutters, doors and windows clean and tidy at all times.

4. Pay attention to the maintenance and cleaning of hygiene before, during and after cutting.

5. The sinks for washing fruits and vegetables, meat food, tableware and utensils must be clearly labeled and used separately, and all the sinks must be cleaned before the end of the workday; frying pans and soup pots must be kept clean and put into the right amount of water after use.

6. Implement the full promotion of the "3-minute 7S".

6, kitchen hygiene

1. Stove, steam cabinet and other kitchen equipment cleaned every day, smoke extraction system cleaned regularly.

2. Workstations, shelves, seasoning tables at any time to ensure clean.

3. Oil, salt, soy sauce and other commonly used ingredients and unused rice and vegetables should be covered before leaving work.

4. Regularly clean the refrigerator and freezer to ensure cleanliness and hygiene.

5. Weekly must be a thorough health cleaning of the dining hall, the scope of which includes: warehouses, offices, restrooms, cooking rooms, roughing room, corridors, snack room, dining room, serving area, and so on, all the facilities/equipment: including doors, windows, ceilings, floors, walls, corners, lamps, sockets, switches, cooking stoves, tableware, sewers, extraction pipes, refrigerators, sinks, sinks, sinks , shelves, fans, air conditioners, dining tables, benches and all dead ends of hygiene.

6. Garbage cans and rancid barrels need to be kept basically clean, clearly labeled and covered, and cleaned on time.

Seven, restaurant health

1. before the meal in the restaurant tables and chairs must be kept clean, no food and vegetable dregs, no oil and water stains on the countertop, stools and feet without dust and debris, the ground is clean and free of grease, the process of the meal must be a person to maintain cleanliness in the restaurant.

2. Restaurant walls, windows, doors, ceilings, tiles, glass need to be kept free of dust, cobwebs, fans, lamps, mosquito lamps, banners, switches and sockets to keep clean for a long time.

3. 2 times a week cleaning, cleaning countertops, floors with detergents, try to achieve the restaurant without flies, mosquitoes, cockroaches, rats and so on.

4. Recycling of tableware, no littering, leftovers, leftovers should be transported away in a timely manner to ensure that the restaurant is odorless.

5. In order to prevent slipping, each queuing mouth, entrance and exit are covered with non-slip carpet to prevent employees from falling.

Food Quality Supervision System

I. Quality Supervision of Procurement

1. Our company has cooperated in the development of the vegetable supply base and raw materials (rice, meat, spices, etc.) designated first-class suppliers, and refused to enter the company's canteen all "three-free" commodities.

2. All suppliers of our company are through the "supplier evaluation program", strict examination of its comprehensive capabilities (especially quality assurance capabilities and supply batch and punctuality) and determine that must comply with relevant national laws and regulations, while the company management of the production and processing sites of the supply unit and other life-extending links At the same time, the management of the company carries out random inspections on the production and processing sites and other extended processes of the supply units from time to time to ensure that the products meet the national health standards and quality standards.

3. The Quality Inspection Team of the Logistics and Procurement Department carries out strict inspection and acceptance of incoming materials according to different inspection standards corresponding to different ingredients and makes detailed records according to the varieties of ingredients, batch sizes, sampling quantities, inspection results, unqualified results, date of incoming materials, storage compartments, names of distributing units and the number of distributing units, so as to facilitate the tracing of quality problems.

4. Ingredients delivered to each site after passing the inspection by the Quality Inspection Team of the Logistics and Procurement Department will be re-inspected by the on-site warehouseman, and can only flow into the processing process after passing the inspection.

5. Vegetables are purchased and consumed on the same day, and the pesticide content is tested by the "pesticide test card".

6. Raw materials are handled in strict accordance with the "handling, storage, packaging and protection procedures" before distribution to ensure that the risk of quality problems caused by human factors is minimized.

Two, the quality of the process of supervision

1. Dining hall managers in accordance with the "operating instructions" and "positioning management card" requirements of the entire production process to be monitored throughout the process to ensure that the quality of the process of processing Comply with the requirements, and make a good record of the quality of the process.

2. According to the "comprehensive performance appraisal standards", the management department of the company will conduct random inspections on the operation of each site (including: food hygiene, food quality, process hygiene, safety hazards, etc.) on a regular basis and from time to time, and the results of the inspections will be used as an objective basis for evaluating the performance of each site, and will be reasonably penalized.

Three, take the initiative to accept customer supervision

Suggest that your factory to organize a "food quality supervision team", our company to send professional catering management experts on the "food quality supervision team" to carry out regular training by the members of the team randomly on the food raw materials, processing, food quality and safety. I canteen food raw materials, processing and product quality random checks, my company canteen manager regularly communicate with the "catering quality supervision team", in order to solve problems in a timely and effective manner, and in the canteen lobby to set up a full-time customer specialists and set up a suggestion box.

Four, service commitment:

○1 strictly abide by the provisions of your company.

○2 Strictly in accordance with the national standards of food hygiene to implement the operation.

○3 Strictly in accordance with the IS09001 (2000 version) quality management system operation.

○4Strictly fulfill the terms of the contract to ensure the quality, quantity, and service.

0.5 We will provide meals for your employees in a civilized and polite manner.

Our employees must be in good health and hold valid health certificates, and accept your company's relevant disciplinary restrictions.

0.7 Our company provides free herbal tea and sugar water service for your employees in summer.

0.8 Our company provides your employees with free liability insurance for catering establishments.

○9We are always ready to accept your company's improvement opinions and deal with them immediately and properly.

○10We will participate in the supervision and management with your relevant organizations***.

The above is my Dongguan City, the real dietary beauty of the Catering Management Co., Ltd. combined with the actual situation of your company's business program plan, the program is not exhaustive, please point out that we sincerely hope that your company can be with us in a win-win position to reach a cooperative relationship.

Finally, thank you for your company's trust in us, I firmly believe that our professionalism is your choice.

To:

Business

Dongguan City, the real dietary beauty of the Catering Management Company Limited

October 18, 2005

Typing is not easy, such as satisfaction, hope to adopt.