County Bright Kitchen and Bright Stove Implementation Plan In order to ensure that things or work are carried out at a high starting point, with high quality and at a high level, you are usually required to formulate a plan in advance. The plan is a written plan, which is the detailed rules, steps, etc. for the implementation of specific actions.

How should the plan be formulated?

The following are the implementation plans for bright kitchens and bright stoves in the county that I collected and compiled (selected 3 articles). I hope it will be helpful to everyone.

County Bright Kitchen and Bright Stove Implementation Plan 1: Supervise catering service providers to strengthen food safety management, operate with integrity and law-abiding, standardize and disclose the processing process, encourage consumers to actively participate in catering service food safety supervision, strengthen corporate self-discipline, and promote catering service food safety social **

* To improve the food safety and security level of catering services in our county, we are now formulating an implementation plan for the construction of the "Bright Kitchen and Bright Stove" project for catering services in Guiding County.

1. Strengthen organizational leadership and clarify goals and tasks. Establish a leading group with An Yufei, director of the County Market Supervision and Administration Bureau, as the team leader, Deputy Director Huang Xingwen as the deputy team leader, and the directors of each branch as members.

The leading group has an office in the Food Department, which is responsible for conveying the work tasks assigned by the state bureau and unit leaders, and collecting and sorting out work materials related to "Bright Kitchens and Bright Stoves".

In accordance with the work requirements of the state bureau, and based on the actual situation such as the classification level of the catering service unit, the location and layout of the kitchen, etc., each branch adopts "transparent kitchen", "video kitchen" or "partition kitchen" to promote the construction of the "bright kitchen and bright stove" project

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In 20xx, we will step up efforts to promote the construction of "bright kitchens and bright stoves", covering more than 70% of school canteens, more than 50% of large and medium-sized restaurants, and more than 25% of other catering units.

2. Combine work responsibilities and carry out multiple measures. Each branch must closely integrate daily supervision, combine it with administrative licensing, quantitative classification and other work, and increase the intensity of inspection and exposure in the kitchens of catering enterprises.

On the basis of adhering to the basic requirements of construction standards, we must boldly encourage method innovation and actively promote it through various methods such as on-site meetings.

It is necessary to establish a group of typical units to promote the construction of the "Bright Kitchens and Bright Stoves" project, to have the effect of "demonstrating a group and driving a group", and fully mobilize the enthusiasm and initiative of catering service units in the region to promote the construction of the "Bright Kitchens and Bright Stoves" project.

, to create an effective atmosphere for the long-term promotion of the construction of the "Bright Kitchen and Bright Stove" project.

Each branch should organize on-site training sessions to address existing problems, more effectively guide catering units to build the "Bright Kitchen and Bright Stove" project, and save the construction costs of catering units.

All branches should strengthen the supervision and inspection of the implementation of the "Bright Kitchens and Bright Stoves" project, continuously improve the implementation of the "Bright Kitchens and Bright Stoves" project, strengthen and innovate effective measures for social management of food safety in catering services, and gradually form government guidance, enterprise self-discipline, and public

Participate in the working mechanism to ensure the orderly advancement of the "Bright Kitchen and Bright Stove" project.

The state bureau promptly organized and carried out inspections of the "Bright Kitchens and Bright Stoves" work, and included the implementation of the "Bright Kitchens and Bright Stoves" project into the annual target assessment items for assessment to ensure that the "Bright Kitchens and Bright Stoves" project was fully and in-depth promoted.

3. “Bright kitchen and bright stove” model and requirements (1) “Bright kitchen and bright stove” model 1. Partition the kitchen.

It refers to the kitchen display format in which catering service units use partition walls (cabinets) to separate the operation room from the dining area, so that consumers can directly watch the food processing and production process.

2. Transparent kitchen.

It refers to the kitchen display form in which catering service units adopt transparent glass windows (or glass curtain walls) or set up visiting windows, so that consumers can directly watch the food processing and production process.

3. Video kitchen.

It means that catering service units install camera equipment in food processing and production sites, and use video transmission and other technical means (wireless or wired) to set up electronic displays in dining halls, private rooms and settlement halls (stations) to record food processing operations in the kitchen.

The scene is directly reflected on the electronic display screen, so that consumers can fully understand the food safety situation of the catering service unit at the dining venue.

(2) Requirements for “a bright kitchen and a bright stove” 1.

Different forms can be adopted to promote “bright kitchens and bright stoves”.

During the implementation process, various localities can adopt different models according to the different business formats, kitchen locations and layouts of catering service units and other actual conditions. It is encouraged to use the method of opening up the wall between the operation room and the restaurant to install partition walls; small catering units should install partitions

Wall method; other catering service units can use high-definition cameras and displays to display key parts such as the operation room, cold dish room, disinfection room (area), staple food warehouse, non-staple food warehouse, and pastry room.

During the implementation process, one of the methods can be adopted, or several methods can be combined and implemented.

2.

The basic requirement of "bright kitchen and bright stove".