In order to ensure that things or work can be carried out correctly, it is often necessary to prepare a plan in advance. The plan is a written plan with clear content and clear steps. So what issues need to be paid attention to when formulating a plan? The following are some notification templates for additional meals in the employee canteen that I recommend for everyone. I hope it can help everyone!
Notification template for additional meals in the employee canteen 1
1. Overall operations and measures of Zhongweijia
1. Make a written plan based on your company’s requirements and actual situation, and submit it to your company for approval for implementation.
2. Develop a weekly meal plan and recipes based on your company’s meal standards and number of people. Develop quality and quantity plans.
3. According to the number of people in your company, appoint supervisors, chefs, pastry chefs, handymen, cleaners, and transport vehicles.
4. The company has an inspection team composed of an administrative manager to inspect the canteen (quality, quantity, hygiene) from time to time to see if it is implemented in accordance with the contract, to understand the manufacturer's opinions and corrective measures, and to check production safety and service quality. .
5. Those who do not comply with the company's requirements and service standards will be punished accordingly in accordance with the company's rules and regulations.
6. We must achieve 70% satisfaction with our service quality, health standards, and quantity.
7. Company employees (chefs, handymen, administrators) must undergo pre-job training and strict assessment on Taobao before they can take up the job. Those who fail will never be hired.
8. Contact the factory to hold a meeting once a week, but factory employees must participate to accept opinions and put forward rectification suggestions.
2. Zhongweijia Hygiene Management and Surrounding Environment
1. Strictly implement your company’s hygiene standards and our requirements, and appoint cleaners according to the size and number of people in your company’s dining room , arrange for dedicated personnel to be responsible for management.
2. Kitchen staff must wear company logo work clothes, work caps, and masks when working. It is strictly prohibited to smoke, wear slippers, shorts, go shirtless, and cut nails frequently while working.
3. Keep the canteen and kitchen clean and tidy, mop and sweep after every meal, wash and disinfect every three days.
4. Raw materials must be stored separately from cooked ones, and spoiled food must not be used.
5. Tableware, utensils, and kitchen utensils must be cleaned and disinfected at high temperatures after each meal.
6. Food, vegetables, meat, vegetables, and livestock must be cleaned in separate pools, and the three steps of cleaning, washing, and soaking should be implemented.
7. Save water, electricity and fuel.
3. Zhongweijia quality, quantity and additional services
1. According to the food standards provided by the factory, formulate a plan and submit the quality, quantity and proportion to the factory for reference and correction .
2. For the sake of the company's reputation and the health of its employees, the company stipulates that the purchase of frozen pork, dead fish, and dead animals must not be allowed, and the factory employees must eat fresh pork and vegetables. You are not allowed to buy low-quality rice and cooking oil, and you are not allowed to buy low-quality vegetables and food. Once found, you will be severely punished and the supervisor's salary for the month will be deducted.
3. The food must be delicious, fragrant, and beautiful in color. The seasonings of each dish must be cooked according to the recipe, and the color of each dish must be matched as required.
4. Set quantity and share according to standards.
4. Zhongweijia sets the quantity and portion according to the standards
1. Example: 6 yuan meal (breakfast 1 yuan, lunch and dinner 2 and 5 yuan each), 8 varieties of breakfast For selection, free rice porridge and pickles. For lunch and dinner, three dishes, two vegetarian dishes and one soup, with two meat and one vegetarian items chosen by the employees, 1 or 0 taels of meat or more per meal, 0 or 8 taels of cooking oil per meal, 3 taels of vegetarian dishes per meal, 1 or 5 taels of fish and livestock / meal or more.
2. Example: 7 yuan meal (breakfast 1 yuan, lunch and dinner each 3 yuan, 0 yuan), there are 8 varieties to choose from for breakfast, complimentary porridge and pickles, three dishes, three vegetarian dishes and one soup for lunch and dinner. Employees choose two meat and two vegetables, 1 or 5 taels of meat/meal or more, 0 or 9 taels of cooking oil/meal, 6 taels of vegetarian dishes/meal, management meal and senior management meal, management meal (8-10 yuan), senior management Meals (10-20 yuan) are prepared and managed hotel-style, and you can enjoy high-quality service.
3. Late night snacks of 2 yuan or 3 yuan... are chosen by the factory.
4. With the consent of the factory, the kitchen can set up a stir-fry department to provide extra meals for employees, with 10 varieties to choose from, and the consumption is lower than the market price. The birthday meal is ordered in advance by the staff and prepared in the kitchen. The consumption is lower than the market price and the cost can be recovered.
5. The state stipulates that on seven major holidays (New Year's Day, Spring Festival, Lantern Festival, Dragon Boat Festival, May Day, Mid-Autumn Festival, and National Day), employees will be provided with free extra meals (one more meat dish or fruit than usual).
5. Zhongweijia supply method and service quality
1. In order to facilitate distribution, your company will report the number of diners on the next day before 6 o'clock every day and use this as the basis for settlement. Our company provides meal cards, and employees use the cards to eat and control reprinting.
2. Our company provides meal tickets, and employees buy their own tickets to eat.
3. Get off work in batches according to the number of people and requirements of the factory, and provide meals at intervals of 15 minutes for easy dining.
4. There are Sichuan, Hunan and Cantonese cuisines, and the dishes are divided into two windows, divided into north and south, so that employees can really enjoy the flavor they want to eat.
5. According to the requirements of employees, you can bring your own plates and soup bowls or our company will provide buffet plates, which will be cleaned and disinfected by our company.
6. The meal start time is determined according to the factory's schedule. Except for special circumstances, meals will be stopped half an hour after the meal start time.
7. Provide next week’s recipes every weekend for employees’ reference and make suggestions to improve the recipes.
6. Design, installation and cost of Zhongweijia kitchen and dining room
1. In order to reduce the burden on the factory and provide employees with a comfortable dining environment, our company can provide kitchens and dining rooms Design and decoration, bear the cost of purchasing kitchen utensils and tableware.
2. The decoration costs, kitchen utensils, and dining costs can be borne by us. The investment costs are negotiated according to the contract period. The annual costs are depreciated year by year. The depreciation rate will be given to your company for free regardless of the amount of investment for five years.
Notification Template 2 for Additional Meals in the Staff Canteen
The school canteen is an important part of the school’s logistics support and also an important part of the school’s safety prevention. A little carelessness will cause the lives of teachers and students. Causes a serious threat. In order to ensure the safety and stability of the school, ensure the safety of teachers and students' lives and property, and ensure the harmonious, safe and stable development of Gulou Education, this plan is specially formulated.
1. Canteen work requirements
1. Strengthen leadership, raise awareness, and attach great importance to student canteen management and supervision. Schools must adhere to the guiding ideology of "teachers and students' lives come first" and "safety is more important than Mount Tai", fully understand the importance and urgency of school cafeteria work, and focus on ensuring the food hygiene and safety of teachers and students and preventing student infectious diseases. Focus on the weak links in the work of the school canteen and combine it with the actual situation to formulate specific implementation plans and effectively manage the school canteen management.
2. Cooperate closely, strengthen supervision, and implement the school canteen management work. School canteen management must adhere to the work policy of giving priority to prevention, implement a working mechanism in which specific responsible persons are responsible for specific implementation, leaders in charge are in charge of supervision, and the principal supervises and provides guidance. It is necessary to establish and improve the responsibility system for school canteen safety work, so that the responsibilities are assigned to the people, the personnel are on duty, and the measures are in place. Leaders in charge and principals should strengthen their responsibilities, provide regular supervision and guidance, and promptly put forward rectification suggestions when problems are discovered. Canteen-related responsible persons who violate operating procedures and fail to make rectifications should be severely dealt with in accordance with relevant school regulations. Schools should provide canteen employees with training on food hygiene knowledge, job responsibilities, and laws and regulations, enhance employees' awareness of compliance with laws and regulations, and improve the management level of school canteens.
Employees must undergo health checks to ensure they are certified to work. It is necessary to intensify the inspection of school canteen operating procedures, goods purchase, and storage of goods, strictly prohibit unqualified food from flowing into the campus, and ensure the dietary safety of teachers and students. It is necessary to establish a responsibility system for regular inspections of school canteens, sign a letter of responsibility, implement file management, and implement the responsibility system at every level. Once a poisoning incident occurs, the investigation mechanism will be immediately launched, and efforts will be made to incorporate the safety management of school canteens into the management according to law. track.
3. Highlight key points, expand publicity, and ensure school food hygiene and safety. It is necessary to shift the focus of food hygiene management downwards, focusing on the specific responsible persons, leaders in charge, and principals to supervise and assess school food hygiene, and to quantify and publish the results on a daily basis. Strictly crack down on the illegal purchase, production and sale of counterfeit and shoddy food. It is necessary to carry out different forms of school food hygiene knowledge publicity activities, advocate healthy eating and hygiene habits, and do a good job in student health education. Strengthen food hygiene and safety work: Food hygiene and safety work must strictly control seven levels to prevent food poisoning: ① Strictly control procurement, adhere to the procurement certification system (food hygiene license, inspection and quarantine certificate, food production date), implement procurement, Responsibility of inspection personnel. ②Strictly control storage, food storage labels should be clear, the location should be reasonable, raw and cooked food should be stored separately to prevent expired food. ③ Strictly control production. Food that is not allowed to be made and unqualified food must be resolutely prevented from entering the operation room. Operators must keep good control. ④ Strictly control the storage, and the food for meals should be kept warm and kept clean; the food after meals should be placed in the refrigerator to keep fresh, and must be heated thoroughly at high temperature before use; adhere to the sample retention system. ⑤ Strictly control employees, implement health certificates of employees, and operate in a standardized and compliant manner. ⑥ Strictly control the environment, prevent and control the four pests, and effectively eliminate rats, cockroaches, flies and other harmful insects; protective facilities such as screen windows and screen doors must be provided, and the work clothes of staff must be clean and disinfected. ⑦ Strictly control tableware. Tableware must be washed and disinfected before use and must comply with relevant national health standards.
4. Do a good job in safety and fire prevention: the canteen should have full-time or part-time safety management personnel; the use of boilers and gas must be strictly in accordance with operating procedures.
2. Specific measures
1. Establish a long-term mechanism for school canteen management, inspection, and supervision, and formulate canteen management measures.
2. Establish and improve various job responsibility systems.
3. Increase the publicity and inspection of food hygiene and safety work, and improve the food safety awareness of all employees. School cafeterias are required to post the "Food Hygiene Law" to formulate food hygiene management measures, establish and improve necessary food hygiene management rules and regulations, and accept the supervision and inspection of all teachers and students.
4. Strengthen internal management. All goods purchased in the canteen must be inspected and accepted by the specific person in charge and relevant leaders to plug loopholes and eliminate hidden dangers. Relevant leaders and staff go to the canteen regularly or irregularly to spot-check related food quality problems. If any problems are found, they will be rectified immediately.
4. Procurement of food raw materials
1. When ordering cooked food, you should confirm that the producer and operator has a valid food hygiene license and control food procurement. Rotten, spoiled, and food that has exceeded the shelf life are strictly prohibited from being stored in the warehouse.
2. When purchasing meat and its products, you must purchase meat that has passed the inspection by the health and immunization department.
3. It is strictly prohibited to purchase poultry, livestock and aquatic products that have died of illness, poisoning or unknown causes of death. It is strictly prohibited to purchase animal offal, offal, green beans and sprouted potatoes to prevent poisoning incidents from the source.
4. The detergents and disinfectants used should be safe and harmless to the human body.
5. Canteen work requirements
1. The kitchen should be kept clean and tidy.
2. Tableware and food containers are clean, disinfected according to regulations, and placed in an orderly manner.
3. Separate raw and cooked food, and clean the food in separate areas.
4. The meals must meet hygienic requirements and avoid rotten and spoiled food to prevent food poisoning.
5. Employees must wear work clothes when working, and window service personnel must wear masks, gloves (disposable), and work ID cards.
6. Major foods such as grain, oil, pork, chicken, and duck should have product quality inspection certificates, animal and plant quarantine certificates, health licenses, business licenses, and origins. The goods purchased every day should have Have an invoice or receipt.
7. Establish a canteen duty responsibility system to strictly prevent damage by lawless elements and enhance prevention awareness.
Notice Template 3 for Additional Meals in the Employee Canteen
1. Canteen staff must hold a "health certificate" from the health department to work.
2. Without permission, no one except the canteen staff is allowed to enter the kitchen operation room;
3. Kitchen cleaning supplies should be placed separately from condiments, dishes, etc.;
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4. When using cooking equipment or utensils, operating procedures must be strictly followed to prevent accidents;
5. Before leaving work, cooks should close doors and windows and check various power switches, equipment, etc. .
6. The cooks should be polite, serve enthusiastically, and not make things difficult for the diners;
7. The canteen cooks should abide by the company's various management regulations and prepare reasonable amounts of dishes. Control and eliminate waste; at the same time, ensure that employees are provided with hygienic, reasonable meals, good services and high-quality meals. Poor, rotten or expired food is not allowed. Violators will be dismissed by the company;
Eight . Canteen cooks must ensure that kitchen tableware and the canteen environment are clean and hygienic. If they fail to meet the inspection requirements, they will be given a warning and fined 10-50 yuan.
9. Canteen cooks must properly keep and use canteen utensils, electrical appliances and other items, and must not intentionally damage them; if the items are intentionally damaged, they must pay compensation according to the price;
10. It is strictly prohibited for cooks to If you are found to be taking canteen dishes and utensils home, it will be regarded as corruption and you will be fined more than 100 yuan. If the circumstances are serious, you will be dismissed.
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12. It is strictly prohibited for cooks to use potions to kill flies or rats without authorization, or to bring poisonous substances into the canteen work area without authorization, and they will be dismissed immediately upon discovery;
13. Cooking in the canteen The cooks must work proactively and actively put forward reasonable suggestions that will help improve the work efficiency or work quality of the canteen;
14. The cooks must adhere to principles, dare to face conflicts, and safeguard the interests of the company; if the work Significant improvement in attitude and work skills will be recognized by leaders and many colleagues, and certain rewards will be given.
15. Canteen managers should select regular suppliers of daily dishes, non-staple food and other materials based on the principles of high quality, low price and comparison shopping;
16. Purchased items should be guaranteed to be fresh, and it is strictly prohibited to purchase dead pork, expired or spoiled vegetables, condiments and meat products;
17. The dishes purchased every day must be approved by the canteen administrator and cook *** Conduct acceptance verification to ensure that the account items are consistent; register purchased items on the purchase income and expenditure form every day and make statistics; the canteen administrator collects canteen reserve funds according to the period specified by the Finance Department, and settles with the Finance Department in a timely manner.
Notice Template 4 for Extra Meals in Employee Canteen
As we all know, the quality of a company’s meals directly affects the enthusiasm of employees to work and the production efficiency of the company. If you want all employees to devote themselves wholeheartedly to production and operation, you must create a home-like feeling and corporate warmth for them, and provide them with a scientific meal plan. In order to meet this need, a staff canteen contract management plan was specially formulated.
1. Guiding ideology
The employee canteen is the life guarantee of employees during their employment. On the premise of food safety and hygiene, it provides low-profit and high-quality services on the company side. Under the leadership and supervision of the company, we will serve the lives of employees and the overall work well.
2. Overall business objectives
1. Effectively protect the lives of all employees, allocate business scale according to the average daily dining level, and meet the needs of people with extreme dining capacity.
2. To meet the dining needs of employees with three different family income levels: high, medium and low. Employees have three meals a day, three, four, five dishes and one soup for lunch and dinner..., managers also have It is discussed that prosperity and frugality are up to oneself. Basic catering standard: Yuan - Yuan, the average daily meal standard is Yuan. In order to ensure the minimum needs, a living standard of 1.0 yuan is provided to meet the living needs of all employees.
3. Ensure that the company’s annual investment in the canteen is recovered and the target of 10,000 yuan is achieved. In order to maximize the company’s management of the canteen operation, we are willing to hand over 10,000 yuan to the school canteen management fee.
4. The annual meal income is 10,000 yuan, the operating gross profit level; the operating expenses are 10,000 yuan; the operating expense rate; the operator’s annual profit is 10,000 yuan; the profit rate is.
3. Establish and improve a unique and unique management model
(1) We will assign professional kitchen staff and management personnel to your company to carry out professional kitchen management and operation for your company. Meals are provided to company employees. Your company only needs to provide us with the existing kitchen utensils, water, electricity, fuel, and accommodation in the kitchen. Our company will be responsible for contracting other expenses and standardizing the operation.
(2) The company participates in the management of the canteen from beginning to end, guides the operation and management of the canteen, and serves our operation and management to ensure that our business operations are legal and effective.
(3) Company management and supervision responsibilities: 1. Supervise and approve the service varieties and prices of operators; 2. Inspect and supervise the health and safety work of the canteen and punish violations; 3. Spot-check and evaluate the service varieties Quality, and penalties for violations; 4. Manage the meal card system and pay meal fees to operators; 5. Coordinate employee dining order.
(4) The operator implements computerized cost management and provides the company with detailed consumption and daily accumulation of all material costs on a daily basis to provide detailed supervision basis.
(5) Establish an interest control mechanism to ensure the long-term effectiveness of the cooperative relationship between the company and operators.
4. Operation and management measures
(1) Strengthen food safety measures to ensure employee dietary safety. First, it is necessary to establish a safety responsibility system. The canteen signs a safety responsibility letter with the company, organizes production and operations in accordance with the Food Hygiene Law, Product Quality Law and the company's requirements, provides safe food, and ensures dietary safety. The second is to establish an internal safety supervision and management system within the enterprise, with dedicated food hygiene and quality supervisors. All employees must sign a health and safety responsibility certificate with the company, and implement health and safety responsibilities to everyone. All employees entering the canteen must go through the hygiene inspection process. The supervisory department shall conduct physical examinations and issue health certificates. All management personnel (including internal and external enterprises) who go to the canteen for inspection must obtain the consent of the canteen's food hygiene supervisor and be issued with special protective clothing and cards before they can enter. The third is to establish a food safety early warning system. All systems are posted on the wall. Problems should be reported to the company and relevant departments in a timely manner, and first aid measures should be taken promptly to strive to minimize losses.
(2) Increase the variety of colors, improve heat preservation measures, and improve the dining quality of employees. The first is to purchase necessary equipment to reduce the loss of diners by increasing the variety of dishes, such as increasing the varieties or output of oil cakes, pies, thousand-layer cakes, hot dry noodles, clear soups, spicy soups, etc., to meet the needs of employees and increase the number of operators. The second is to use sandwich insulation equipment that meets hygienic standards as rice-selling utensils to ensure that employees can eat steaming meals. The third is to set up a food quality complaint box and hire mobile food quality and price supervisors who are employees. Regularly conduct spot checks on the quality of meals such as temperature, variety and quantity, etc., and provide feedback to the company.
(3) Management organization and responsibility system. According to the construction characteristics and operating guiding ideology of the canteen, unified operation, unified management, unified accounting, and internal group responsibility assessment are determined as the operator's canteen operating mechanism. 1. The operator signs a contract with the company and establishes a canteen management department to perform specific operation and management responsibilities and carry out internal and external work in the name of the company canteen.
The production department consists of three production workshops, and one variety development workshop serves as the main body of production and processing. Each workshop produces the same products as planned, with sales volume as the basis for target assessment; finance, warehouse, purchasing, quality inspection and other departments are established to unify management and delivery property, and control the entire production and operation under the unified management of the canteen management department. 2. The salary level is adapted to the actual local level, and differential wage management is implemented. The monthly salary of the canteen management department manager is RMB 1,000, the monthly salary of the canteen production workshop supervisor is RMB 1,000, and the others are controlled within a certain range to reduce costs and ensure the normal operation of the canteen.
(4) Cost and expense management. The particularity of the staff canteen determines the low-profit returns for operators. Managers must strengthen cost management and seek benefits from management. The first is to set up a purchasing group to respond to changes in the vegetable market at any time, select purchase channels to the maximum extent possible within the shelf life, and reduce material costs and prices; the second is to establish and improve an internal information and control system to quantitatively manage all material costs. , reflect the purchase, sales, processing, and inventory status of material costs on a daily basis, and make timely replenishment measures to avoid favor goods and favor prices. All incoming goods must be reweighed and priced to achieve daily measurement and monthly measurement. Inventory, and timely processing of quantity and length; third, quantify management expenses, write off management expenses in strict accordance with the plan, implement lump sums for some expenses within the scope of the plan, and implement target contract management for some projects to ensure that each expense is controlled within the scope of the plan , to ensure the normal operation of the canteen. 5. Establish and improve a supporting management system, and establish management systems such as contract target management, food hygiene and safety, safe operating procedures, job responsibility systems for each link, spiritual civilization construction, internal employee rewards and punishments within one month of starting operations, so that the operation and management Behave according to rules.
Notice template 5 for additional meals in the employee canteen
1. Purpose
In order to standardize the management of the company's canteen and create a hygienic, beautiful, elegant and In order to provide an orderly dining environment, these management regulations are specially formulated.
2. Scope of application
The scope of application of this regulation is all employees of Chaowei Head Office and all staff of the canteen.
3. Management Departments and Responsibilities
1. The General Affairs Section of the Administration Department is the responsible department for esophageal management at the company headquarters and is responsible for the daily management of the canteen at the company headquarters.
2. Responsible for the daily management of the canteen to ensure the normal and orderly operation of the canteen. Management contents include: evaluation of food market prices and selection of suppliers, canteen hygiene, food quality, daily expenses, supervision of canteen personnel, feedback of employee opinions, handling of relations between the two parties, etc.
3. Responsible for the training and education of canteen staff on work efficiency, food quality, work attitude, waste reduction, and cost reduction.
4. Responsible for the safety and health management of the canteen.
5. Responsible for the reception (entertainment) management of the canteen and small restaurant.
6. Responsible for the cost settlement management of the canteen.
4. Canteen business model and affiliation
1. The canteen is directly operated without profit, and the company provides necessary hardware guarantees for canteen work.
2. Canteen staff are regular employees of the company and are under the management of the General Affairs Section of the company's administrative department.
5. Canteen management regulations and requirements
1. Requirements for personnel to work
①Canteen staff must obtain a "Health Certificate" to work, and chefs must Hold a "Chef Certificate" to work.
② Canteen staff must have good hygiene habits and be dedicated and dedicated.
2. Hygiene requirements for canteen staff;
① All canteen staff undergo a physical examination every six months. If they do not meet the conditions, they will not be allowed to work. The physical examination expenses will be borne by themselves, and the physical examination results will be reported Registered with the General Affairs Section of the Company's Administration Department.
②Staff on duty must be neatly dressed, uniformly dressed, and appear neat and beautiful; slippers, shirtless, disheveled and other procrastinating and uncivilized behaviors are strictly prohibited;
③Staff on duty are strictly prohibited Wearing hand jewelry and any form of hand beauty and makeup (residues); it is strictly forbidden to keep long nails, and ensure the health and cleanliness of nails, without dark nail stains;
④ Hand dyeing is strictly prohibited People with ailments (onychomycosis, frostbite, cracks, inflammation, wounds bandaged with medicine, etc.) can work;
3. Job requirements for canteen staff
① Canteen staff are providing services You should be gentle, civilized and courteous at all times, and you should also have the right to criticize and make suggestions to dining employees who violate regulations, but you are not allowed to argue with employees in any place or in any form. If there is a dispute, it should be reported to the General Affairs Department of the Administration Department;
②Canteen staff are not allowed to enter the company's office, production, warehousing and other venues without permission;
③Employees staying in the company must obey the company's unified accommodation management;
④Canteen Staff should abide by the company's relevant rules and regulations and the above-mentioned requirements. Any violation shall be punished by the company.
6. Food Management Regulations
1. Purchasing Requirements
①Purchase on demand by a dedicated person and inspect by a dedicated person.
② Compare shopping, in principle, to ensure high quality and low price, purchase appropriately according to usage, and buy at wholesale market price to keep it fresh.
③ The General Affairs Section of the Administration Department inspects and records the food purchased in the canteen every working day. The main content of the inspection is the freshness of the food. For food that does not meet the requirements during the inspection, the inspector immediately reports to the company Lead and have the authority to supervise its processing on site.
④The food purchased in the first month must be recorded in detail, and the daily settlement and monthly settlement must be done.
2. Food hygiene requirements
① Food (food, non-staple food, vegetables, aquatic products, meat, edible oil, condiments) must be fresh and hygienic and comply with food standards ;
② Food must be used within the shelf life, and expired food is strictly prohibited;
3. Safety and health regulations
① Work with a certificate to eliminate sources of infectious diseases.
② Canteens should strictly implement the "three no's", that is, do not buy spoiled food and vegetables containing pesticide residues; do not use expired and inferior food and condiments; do not mix or mix raw and cooked foods.
③Vegetables and meat dishes should be purchased from regular markets. Vegetables should be fresh. It is forbidden to buy cooked food from mobile vendors, and it is not allowed to buy sick or dead meat and products. Fresh money and poultry should be purchased alive.
④Separating and selecting dishes should be done on the workbench as much as possible, and washing dishes should be done carefully to ensure that the dishes are clean.
⑤ Condiments should be stored in a sealed position to prevent contamination.
⑥The remaining meals from lunch can be placed in the refrigerator or freezer and heated for dinner. However, the remaining meals from dinner should be disposed of in time and should not be left for consumption the next day.
4. Tableware hygiene regulations
① The disinfection cabinet must be opened one hour before each meal to disinfect the tableware; kitchenware should be soaked in boiling water for disinfection.
② Kitchen utensils should be stored (or hung) on ??special trays and are not allowed to be placed randomly on the stove or workbench.
③The tableware and stoves used must undergo “first washing, second rinsing, third flushing, fourth disinfection, and fifth cleaning”.
5. Environmental sanitation regulations
① After each meal, canteen staff should immediately organize and clean tableware, cooking utensils, and sinks, and wipe dining tables, dining chairs, stoves, and worktops Stand and clean the floor debris. Especially you should never work overnight after dinner.
② No irrelevant debris should be placed on refrigerators, freezers, disinfection cabinets, item cabinets, etc. Disinfection cabinets must be kept effective and measures must be taken to eliminate (repellent) mosquitoes and flies; items in refrigerators and freezers should be isolated and stored in partitions to prevent odor transfer; lockers should be regularly organized and kept clean, and personal items unrelated to work must not be placed.
③The floors, tables, chairs, stoves, workbenches, sinks, kitchen cabinets, tableware, cooking utensils, etc. in the kitchen and dining room should be thoroughly organized and cleaned every Sunday; the first Sunday of each month The doors, windows, walls, corners, ceilings, ventilation fans, etc. of the canteen should be thoroughly cleaned inside.
④ Food residues, garbage, etc. should be cleaned up every day to keep the surrounding environment hygienic and prevent mosquitoes and flies from breeding.
⑤ Responsible for the cleanliness and maintenance of the environment, equipment and facilities within the scope.
⑥Remember to cut off the power supply before leaving get off work to prevent fire and other accidents.
7. Employee dining requirements
1. Meal time regulations
Lunch for all employees 11:30-12:00, dinner 17:00---17 :30.
2. Meal requirements
① When purchasing food, please queue up in a first-come, first-served order. You are not allowed to jump in line. Violators will be punished with a penalty of 20 yuan per time. All employees will supervise each other.
② Pay attention to maintaining public hygiene during the meal. Food residues should be placed on the dinner plate and poured into the recycling bin; napkins, various wrapping papers and other waste should be placed in the trash can.
③ Food should be taken care of when dining and should not be wasted at will. Those who intentionally pack more rice and cause leftovers will be fined 50 yuan per time.
④ Diners should take good care of public items in the canteen and are not allowed to move tables and dining chairs at will. Those who intentionally damage them will be compensated at the price.
⑤ Tableware is not allowed to be taken out of the company when eating. After eating, please place the plate in the designated recycling bin.
⑥ Family members of employees who enter the canteen to eat should also abide by these management regulations. Their dining fees are charged according to relevant company regulations, and the doorman will supervise the take-out situation.
8. Meal management regulations and standards
1. Meal standards
1) Employee meals
①The cost price shall not exceed 5 yuan/meal.
② "Cost" refers to the cost price of rice, meat dishes, vegetarian dishes, and condiments excluding labor wages, water, electricity, fuel, and equipment.
③Headquarters employees implement a card-swiping meal system. The first time they swipe their card on the day is 2 yuan/time, and the second time they swipe their card after that (including the second time) is 4 yuan/time. The meal expenses are in the company. Deducted from monthly salary.
④ Logistics center employees adopt a meal coupon system for meals. Go to the General Affairs Section of the Administration Department to purchase meal coupons. The first meal is 2 yuan, lunch is 2 yuan/time, and dinner is 4 yuan/time.
⑤ Some overseas after-sales service personnel and sales personnel who temporarily return to the company will purchase meal coupons at 5 yuan per meal and 5 yuan each time.
2) Dining for leaders, guests (business), applicants, etc.
① For employees in relevant departments of the company who need to work overtime due to work needs, the standard is 5 yuan/meal for working meals, which requires It will take effect only after approval by the department head.
② The dining standard for applicants is 5 yuan/meal for working meals, which must be signed and approved by the General Affairs Section Chief of the Human Resources Department and the Administration Department before it can take effect.
③ In principle, the price of private rooms in small restaurants is 10---20 yuan per person, and it can only take effect after the signature and approval of the relevant business personnel and the chief of the general affairs section of the administrative department.
2. Dining procedures
① Relevant departments of the company need to work overtime due to work needs. Employees who apply for a meal must fill in the "Work Contact Form", indicate the dining department, number of people dining, and time It needs to be signed and approved by the department head, and the chief of the General Affairs Section of the Administration Department will be notified to the canteen to arrange meals. The dining personnel will go to the company canteen to eat with the "Work Contact Form". The "Work Contact Form" is made in duplicate, and one is the stub of the General Affairs Department. , one copy should be handed to the canteen.
② The leader or the person authorized by the leader informs the General Affairs Department of the Administration Department about the dining objects, number of people, standards, and time to inform the canteen arrangements. The General Affairs Department must fill out the "Work Contact Form", and the canteen chef receives the "Work Contact Form" 〉Only before arrangement, the "Work Contact Sheet" must be made in duplicate, one is the stub of the General Affairs Department, and the other is handed over to the canteen. After finishing the meal, the diners must truthfully fill in the meal amount on the canteen daily report and sign for confirmation.
3. Expense settlement
① The meal expenses of employees who swipe their cards will be summarized by a dedicated person. The monthly report will be compiled and submitted to the General Affairs Department for verification and then reported to the Salary Specialist Office of the Human Resources Department as a financial expense. in accordance with.
② Expenses for leaders, guests (business), department overtime staff, etc. are recorded in the canteen expenses, and are checked and summarized by the canteen person in charge and the general affairs department and submitted to the human resources department as evidence of financial expenditures.
③The person in charge of the canteen should keep the purchasing inventory account, the expenditure of the small restaurant, submit it to the general affairs department, and check the income and expenditure.
④ The General Affairs Department prepares the "Canteen Monthly Report" for monthly purchases, expenditures, and canteen accounts.
⑤Monthly statements shall be submitted to the Finance Department for payment and reimbursement after approval by leaders at all levels.
⑥ For the daily purchasing expenses of the canteen, the person in charge of the canteen should fill out the "Loan Form" and submit it to the Finance Department for advance payment after being signed and approved by the relevant leaders, and the money will be offset when the reimbursement is requested next month.
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