Chef: Health certificate, grade qualification certificate. All other staff members must hold health certificates.
The business license is the proof of the legal management right of the enterprise or organization. The registered items of the business license include: name, address, person in charge, amount of funds, economic composition, business scope, business mode, number of employees, business period, etc. Business licenses are divided into originals and duplicates, which have the same legal effect. The original shall be placed in a prominent position in the company's domicile or business premises, and the business license shall not be forged, altered, leased, lent or transferred.
The tax registration certificate refers to the registration certificate issued by a taxpayer engaged in production or business operations when applying for tax registration to the competent tax authorities in the place where the production or business operations or tax obligations occur. Taxpayers must hold tax registration certificates when opening bank accounts, applying for tax reduction, exemption, tax refund and other matters, except those that do not need to issue tax registration certificates according to regulations. Taxpayers shall publicly hang the original tax registration certificate in their production, business operation or office places and accept the inspection by the tax authorities.
The state practices a licensing system for food production and marketing. Those who engage in food production, food circulation and catering services shall obtain food production licenses, food circulation licenses and catering service licenses according to law.
Health permits and health certificates are mandatory requirements for units and employees.
Do I need to apply for a food safety license to sign a factory canteen? Do I need to apply for a catering license?
What is the profit of the contracted factory canteen? This is a profitable field! The first thing is to have a good relationship with the school leaders and then engage in monopoly business! Rich breakfast, graded lunch and dinner, barbecue at night, this is very profitable! If it is a key high school, there will be no midnight snack, and the students' future is important. Barbecues are very profitable. If you cook better, your classmates with poor family conditions will appreciate you. Maybe. .....
Quality and hygiene problems of factory canteen contracting
Management issues, security issues
Outsourcing of canteens in enterprises, factories and schools has many advantages. It is responsible for the division of labor, easy to control, save expenses, improve efficiency and reduce the pressure of capital turnover.
I. Division of responsibilities:
1. responsibilities of the company (party a): the company only needs to provide kitchen space, kitchen utensils, water, electricity, fuel and accommodation for the chef of party b, and supervise the normal operation of the contractor (party b).
2. Contractor's responsibility: it must undertake the logistics and catering work of the employees of the whole company. Including procurement, transportation, semi-finished products processing, finished products processing, as well as the quality and color of dishes, reflecting the contractor's operating results. At the same time, the contractor must be responsible for health management. Such as personal hygiene, kitchen utensils hygiene, dining room, surrounding environment hygiene, food quality hygiene and so on.
Second, easy to manage:
For the company, from self-control to supervision and control, its own benefits have been significantly improved. Self-control must solve all problems personally, and may not achieve good results.
However, supervision and control are different. As long as the employee's feedback is conveyed to the contractor, the contractor will implement it. In a sense, it puts some pressure on the contractor, forcing the contractor to do his job well and achieve the control purpose of the company.
Third, save money:
After the company contracts the canteen, the contractor is responsible for the chef's salary. For some companies with high food costs, contractors may be considered to be responsible for fuel. In some new companies, if the number of people is large and the contract time is long, the contractor can also consider the responsibility of kitchen utensils.
For the company, these obviously saved the original expenses of the company kitchen. For the contractor, the original food standard will not be lowered. Because after the canteen is contracted, we adopt unified procurement and management for the food, which also saves resources relatively. At the same time, it also saves unnecessary waste in the operation of many canteens, such as rice, water, electricity and fuel.
Fourth, improve efficiency:
After the company contracted the canteen, under the normal operation of the contractor, the work pressure of the administrative department was relieved, and at the same time, the worries of employees' food work were alleviated, so that employees could devote themselves to their work and improve production efficiency.
Five, reduce the pressure of capital turnover:
After the canteen is contracted, our company will advance the food expenses of Party A's employees for half a month or one month. After half a month or a month, we will settle accounts with the factory. In this way, in a sense, it can be said that the capital turnover of the factory has decreased. (? Shenzhen Zhongyue Catering Company Marketing Department)
It is not difficult to make a canteen for 200 people. First of all, it is handmade, and at least three chefs cook, excluding white cases and red cases. Please invite experienced people. After all, it is a pot of rice. Five people who cut vegetables and wash vegetables must buy a food processor. Of course, if you don't care too much about whether the food is clean, there can be fewer people washing the food. I've seen ordinary canteens where all the dishes are placed on the ground and washed with water. I don't know where your canteen is, but the chef you invite depends on the region. Take Hunan as an example, we need a steaming chef, a spicy chef and a side chef (and soup). Depending on the time, there are about four people. First of all, someone should eat it, which is the most important, and taste and hygiene are the most important. The license should be complete. Pricing refers to factory workers' income and weekly fast food prices. Invite factory leaders to dinner regularly.
I hope I can help you.
What should I pay attention to before contracting the factory canteen? 1. Whether the contracted canteen company is formed, stable and complete in variety, because it needs profit to maintain any production. Where does the profit come from? Is it to exploit factory employees or earn the difference between materials agency and wholesale? Is the primary consideration of our company. Because having a large-scale logistics center with centralized procurement and batch wholesale is the key to ensure food quality. 2. Whether the contracted canteen company has a successful canteen management model or not is the content to be evaluated. Therefore, the contracted canteen company is required to explain and provide the management mode, and investigate the truth hidden by the management on the spot. 3. It is necessary to make a field trip to the investment scale of the contracted canteen company, carefully evaluate the economic strength of the contracted canteen company, and visit the contracted canteen to see if its promotional materials are consistent.
Excerpted from:: dfcy888. /news/47939。
Is there a hotel in Ningbo that needs to contract the factory canteen? I have been working as a factory canteen in Ningbo for several years. I brought it from the catering company. Do you have a subcontract canteen? My name is Xu, and now I work in Jiangbei Factory. My telephone number is 13867800407.
What's the procedure for contracting a canteen? Before signing a contract, you should sign a contract.
What certificates do I need to apply for the factory/KLOC-canteen with less than 0/00 people? The canteen mainly has hygiene license and employee health certificate.
Others are all rules and regulations to ensure food safety.