First, the canteen staff must hold the "health certificate" of the health department.

Two, without permission, no one except the canteen staff shall enter the kitchen operation room;

Third, kitchen cleaning products should be placed separately from condiments and dishes;

Four, the use of cooking utensils and appliances should strictly abide by the operating rules, to prevent accidents;

Five, the cook before coming off work, to close the doors and windows, check all kinds of power switches, equipment, etc.

Six, cooking staff should be polite, enthusiastic service, not making things difficult for dining staff;

Seven, canteen cooks should abide by the company's management regulations, deal with the amount of food preparation for reasonable control, put an end to waste; At the same time, ensure to provide employees with hygienic and reasonable diet, good service and high-quality food, and not supply inferior, rotten and expired food, otherwise the company will dismiss them;

Eight, canteen cooks must ensure that the kitchen utensils and canteen environment clean and hygienic, if can not meet the inspection requirements, be given a warning and fined 10-50 yuan.

Nine, canteen cooks should properly keep and use canteen utensils, electrical appliances and other items, and shall not intentionally damage them; If it is intentional damage to the goods, it should be compensated according to the price;

Ten, it is forbidden to cook the canteen dishes, utensils home, if you find some kind of phenomenon, it is regarded as corruption, everywhere with a fine of more than 100 yuan, if the circumstances are serious, be dismissed.

Eleven, canteen cooks should constantly renovate the food pattern, so that the food is of high quality and delicious, and they should start meals on time, and must not be passive, and bring foreigners into the canteen work area without permission;

Twelve, it is strictly forbidden for cooks to use potions to kill flies and rodents without authorization, or to bring toxic substances into the canteen work area without authorization. Once found, they will be dismissed immediately;

Thirteen, canteen cooks should take the initiative to work, and actively put forward reasonable suggestions to improve the efficiency or quality of canteen work;

Fourteen, cooks should stick to principles, dare to face contradictions and safeguard the interests of the company; If the work attitude and work skills have been significantly improved and affirmed by leaders and many colleagues, certain rewards will be given.

Fifteen, canteen management personnel should choose a regular supplier of daily dishes, non-staple food and other materials in line with the principle of high quality and low price and shopping around;

Sixteen, the purchase of goods should ensure fresh, it is strictly prohibited to buy sick pork and expired, deteriorated vegetables, condiments and meat products;

17. The dishes purchased every day must be checked and accepted by the canteen administrator and the cook * * * to ensure that the accounts are consistent; Register the purchased items on the purchase income and expenditure table every day and make statistics; The canteen administrator receives the canteen reserve fund periodically according to the provisions of the finance department, and settles with the finance department in time.

Canteen management plan 2

I. Purpose

This system is formulated in order to standardize the management of the company's canteen and create a hygienic, beautiful, elegant and orderly dining environment.

Second, the meal fee standard

1, the company provides employees with working lunches on normal working days free of charge. If they don't use working lunches in the company, the company won't make up extra meals.

2. The working lunch standard is one meat, one vegetable, one soup and one rice. The amount of food is distributed by the kitchen workers, and rice, soup, etc. are taken by the employees according to their personal circumstances.

3. Breakfast and dinner are handled by the employees themselves, and the company gives breakfast 1 yuan according to normal attendance, and 4 yuan's meal supplement for dinner. If you are absent from work for leave or other non-official reasons, you will not be subsidized.

4. Meal reporting: In order to save costs and rationally allocate the amount of food, dining staff of all departments are requested to report the meal arrangement to the front desk in general manager office before 9:30 am. If there is no notification, it will be a normal meal by default. If the food waste is not notified in time, it will be one of the assessment references for daily behavior performance.

Third, dining discipline

1, meal time: 12:00- 13:00.

2. Dining place: set a place at the entrance of the canteen for civilized dining, and do not eat in the office area.

3. Tableware should be handled with care. Dishes, bowls, chopsticks, etc. shall not be damaged. Those who intentionally damage the public goods in the dining hall shall be compensated according to the price.

4. Tableware should not be taken out of the designated area when eating. Please put the plate in the designated position after eating.

5, practice thrift, how much food is served, and put an end to leftovers;

6. Care should be taken to maintain public hygiene during the meal, and food residues should be placed on plates and poured into recycling bins.

7. Smoking is prohibited in the dining hall and dining area;

Fourth, the canteen safety management

1, without permission, no one except the canteen staff is allowed to enter the kitchen;

2. Kitchen cleaning products should be placed separately from condiments and dishes;

3. Smoking is strictly prohibited in the kitchen and dining area;

4, the use of cooking machinery or appliances to strictly abide by the operating rules, to prevent accidents;

5, canteen staff before coming off work, to close the doors and windows, check all kinds of power switches, equipment, etc.

6, managers should always supervise and check, do a good job of anti-theft.

Five, the canteen hygiene management

(1) Hygienic requirements for canteens

1, canteen staff must finish the cleaning of the dining area and kitchen before meals:

2. Dump the leftovers on the dining table into the trash can;

3. Wipe the desktop with a clean rag for more than two times to ensure that the desktop is free of water and oil;

4. Ensure that the kitchen and dining area floor is free of garbage, oil stains and skid resistance;

5. The dining hall staff shall arrange the dining table, chairs and stools neatly;

6. The walls and ceilings of the dining hall should be cleaned every week to ensure that there are no cobwebs on the walls and ceilings;

7. The lamps, disinfection cabinets, exhaust fans and stoves in the dining hall should be cleaned once a day to ensure cleanliness;

8. The canteen staff shall clean the dining area, tableware and kitchen utensils every day after meals:

9. Place the tableware and kitchen utensils that need to be cleaned separately;

10. Clean the used accessories, ingredients, etc. with a clean rag and put them in the designated place neatly;

1 1, wash kitchen utensils, tableware and cooktops with clean cloth for more than two times until they are clean, and ensure that there are no oil stains or stains;

12. Wipe the clean tableware dry and put it in the disinfection cabinet for disinfection;

13. Clean the floor of the workshop with a clean mop until it is clean and waterless;

(2) Food procurement requirements

1, strictly implement the "three noes", that is, do not buy spoiled food and vegetables containing pesticide residues, do not use expired and shoddy food and condiments, and do not mix or cut raw and cooked food.

2. The purchased items shall be kept fresh, and it is forbidden to buy sick and dead pork, expired and deteriorated vegetables, condiments and meat products;

3. The front desk in general manager office is responsible for the acceptance and verification of the purchased food to ensure that it is fresh and hygienic and meets the food standards. Make sure that the food is used within the shelf life, and it is forbidden to use expired food.

4. The front desk in general manager office will list the items purchased every day on the purchase balance sheet and make statistics.

(3) Tableware hygiene regulations

1, the disinfection cabinet must be opened one hour before each meal to disinfect the tableware, and the kitchen utensils should be soaked in boiling water for disinfection.

2. All tableware and stoves must go through "one washing, two brushing, three flushing, four disinfection and five cleaning".

Six, canteen staff management

(1) Requirements

1, canteen personnel are strictly forbidden to misappropriate the purchase money, and it is strictly forbidden to report more with less;

2, canteen staff should be polite, enthusiastic service, not making things difficult for the dining staff;

3, canteen staff should be prepared according to the recipes provided by general manager office, and provide dishes on time, with good quality and quantity.

4, strictly abide by the company's regulations, pay attention to personal hygiene, diligent nail cutting, diligent haircut, and don't spit everywhere.

5. At work, you must check whether the food has deteriorated or gone bad, and handle the problems in time when found.

6. Operate in strict accordance with food hygiene requirements to prevent food poisoning.

7. After washing, the tableware should be well-organized and regularly arranged.

8, work in strict accordance with the food standards, in order to maximize the color, flavor, variety.

9. The whole cooking process must be carefully cleaned and supplied on time, in good quality and quantity.

10, cleaning every day, to ensure the kitchen sanitation.

(2) rewards and punishments

1, abide by the company's various management regulations, offenders will be fined 10- 100 yuan, and those with serious circumstances will be liable for compensation and dismissed.

2. Ensure that employees are provided with a healthy and reasonable diet, and shall not purchase inferior, rotten or expired food. Otherwise, the company will dismiss them and bear corresponding economic responsibilities, and those with serious circumstances will be sent to the public security organs for handling.

3. Ensure that the kitchen utensils and dining hall environment are clean and hygienic. If it fails to meet the inspection requirements, it will be given a warning and fined 10- 100 yuan.

4. Provide employees with good service and high-quality meals. If employees complain effectively, they will be fined 20- 100 yuan according to their situation.

5. The expenses of purchasing kitchen materials, dishes and seasonings must be recorded truthfully, and it is not allowed to lie, otherwise it will be dismissed and compensate the company for losses. If the circumstances are serious, it will be punished as "corruption" and sent to the public security organ for handling.

6. Keep and use canteen utensils, electrical appliances and other items properly, and do not intentionally damage them, and compensate for the original value of the damaged items and impose a fine above 50 yuan;

7. Treat the dining staff equally. If favoritism and bad attitude are found, they will be demoted and fined 50- 100 yuan, and those with serious circumstances will be dismissed.

8. The amount of food preparation should be reasonably controlled to prevent waste. If waste is found, a warning will be given and a fine of 50- 100 yuan will be imposed, and those with serious circumstances will be dismissed.

9, canteen dishes, utensils are strictly prohibited to take home, or as corruption and impose a fine of more than 100 yuan or salary downgrade, if the circumstances are serious, be dismissed.

10, obey the work arrangement, and report the problems to the superior in time. Those who don't obey the work arrangement will be fined 50- 100 yuan, and those who are serious will be dismissed.

1 1, start the party on time, and don't slack off, or you will be given a warning and fined 50- 100 yuan, or you will be dismissed in serious cases.

12. Abide by the safety management regulations of the canteen. Those who bring outsiders into the canteen work area without permission will be fined 50 yuan, and those who are serious will be dismissed.

13. Those who kill flies or rats with potions or bring toxic substances into the canteen work area without authorization will be dismissed immediately upon discovery, and those with serious circumstances will be sent to the public security organs for handling.

Seven, canteen accounts settlement

1 At 9: 00 every morning, the front desk in general manager office will hand over the daily average amount of vegetables to the kitchen workers for purchase, and implement the principle of returning more and making up less. General manager office conducts statistics and supervision on the quantity and quantity of vegetables purchased.

2. On the 5th day of every month 1-5, the administrative personnel department will make statistics on the last month's menu quantity receipt and the rice oil receipt of this month and ask for payment;

3. Before 10 every month, the administrative personnel department shall prepare the dining hall account table and file it according to the dining hall expenditure and dining staff details.

Eight, the right to interpret this management system belongs to general manager office.

Canteen management plan 3

The school canteen is related to the health of teachers and students, the normal teaching order of the school and social stability. In order to do a good job in the management of school canteens and improve the management level of school canteens, this implementation plan is formulated in accordance with the requirements of the Food Hygiene Law, the Regulations of the Ministry of Health and the Ministry of Education on the Hygienic Management of Students' Canteen and Students' Collective Dining, and the Notice of the Ministry of Health on Implementing the Quantitative and Graded Management System of Food Hygiene Supervision.

First, the purpose of implementing school demonstration management

Through the implementation of school demonstration management, the overall level of supervision and management of school canteens will be further improved. To effectively prevent the occurrence of collective food poisoning accidents in schools, student canteens should fully reflect the public welfare and service, and insist on serving students.

Two, the implementation of the school canteen demonstration management content

(a) improve the management mechanism, strengthen the work responsibility.

The school establishes and improves the canteen management system and leadership responsibility system. The principal of the school takes overall responsibility for the management of the school canteen, and is the first person responsible for the management of the school canteen. It is necessary to establish a leading group for the management of the canteen, which is headed by the first person and composed of the general affairs director and canteen management personnel, and is fully responsible for the health, safety and management of the school canteen.

(two) reflect the public service, determine the mode of operation.

The canteen is operated and managed by the school, which adopts the operation mode of contracting without materials, and does not contract or contract to individuals in disguised form for profitable operation.

1, the school sends personnel for overall management, mainly by the general affairs director in charge of canteen work, canteen buyers and storekeepers.

2. The buyer and keeper of the canteen are dispatched by the school to fully perform the procurement and custody duties on behalf of the school.

The purchased raw materials are inspected by the keeper before being registered and put into storage. The outbound materials should be registered and signed, and the school regularly inventories them every month.

3. In order to ensure the quality of production, the school has strict rules on the composition of the production team: all staff must be in good health and hold certificates.

4, canteen staff must be clear about their responsibilities, in strict accordance with the recipe table to organize production, to ensure timely, quality and quantity. Provide the produced food to the students in time. After the students finish eating, collect the food containers in time and clean and disinfect them. Responsible for all the cleaning and hygiene work of the production canteen. Responsible for the production and service of guest meals.

(3) Standardizing facilities affairs and implementing standardized management.

1, set up a functional room with complete standards.

School canteens should be equipped with functional rooms such as roughing room, cutting room, cooking room, meal preparation room, disinfection room, dressing room, warehouse and dining room. Infrastructure should meet the following standards:

(1) roughing room

Food rough processing should have a fixed place, basic dust-proof and fly-proof facilities, and be equipped with shelves or cabinets for placing food, which should be separated from the side dishes room, cooked dishes room and cooking room of the restaurant. The ground and dado of the processing place should be made of impervious materials, and the sewer is unobstructed, which is convenient for washing and drainage. There should be enough water supply for food rough processing, and the quality of water supplied should meet the national sanitary standard for drinking water. Roughing places should have more than three pools, so that meat and vegetarian food can be cleaned in separate pools. Cleaning products such as washing mops are separated from the pool for cleaning food.

(2) Cutting and matching room

There should be a special room between cutting and matching rooms, and the ground should have a certain slope to facilitate washing and cleaning. The sewer is unobstructed, and there is a food refrigerator and a waste box (bucket) with a cover. The processed waste is poured into the box in time and removed on the same day. After the side dishes are finished, the cleaning work such as washing and washing should be done in time to keep the room clean and hygienic.

(3) Cooking room

The cooktop of the processing place should keep the sewer unobstructed, and the cooktop should have a smoke exhaust hood. The cooktop and the wall of the cooktop should be washed frequently, so that there is no oil pollution, no dust accumulation, no food residue and no oil dripping from the exhaust hood. After work, the floor, cooktop, operation console and tools should be cleaned and washed to keep the processing place clean.

(4) pantry

There is a dining table and a finished product shelf. Air disinfection facilities are complete, equipped with cold storage facilities for sample retention and cold storage facilities for cooked products, and are in normal operation. Doors and windows communicating with the outside world are equipped with sound fly and dust-proof facilities.

(5) Disinfection room

Tableware cleaning and disinfection places should be separated from cutting, preparing and cooking places to avoid cross-contamination. Tableware disinfection can adopt physical disinfection and chemical disinfection. Chemical disinfection is used for initial washing, cleaning, soaking disinfection and residual washing of disinfectant for tableware, and all kinds of pools should be marked with obvious signs.

(6) dressing room

Set up a sink, equipped with a coat rack or a large space to hang a wardrobe and a shoe rack, with towel hooks and simple toiletries. 1.20 19 latest employee management system of kindergarten canteen 2.20 19 employee canteen management system of municipal price bureau 3.20 19 employee canteen management regulations, Management system of staff canteen 4.20 19 The management of primary and secondary school canteens in Beijing Municipal Education Commission will issue standards 5.20 19 Guangdong collective canteen food safety management regulations (opinion draft) 6. Full text of company staff canteen management system 7.20 19 full text of company staff canteen management regulations 8. Latest model of school canteen management system 9. Company staff canteen management system/kloc-9.