Regulations on the management of unit canteens

The canteen is where employees eat. Keeping the restaurant clean and hygienic is an important link to ensure the normal dining and food hygiene and safety of employees. The following are the management regulations of the unit canteen. Please refer to them.

Regulations on Management of Unit Canteen 1

Chapter I General Provisions

Article 1 These Provisions are formulated to strengthen the management of canteens and create a warm, hygienic and clean dining environment for employees.

Article 2 These Provisions shall apply to employees who eat in XX canteen.

Article 3 The office and the trade union shall be responsible for the management of the staff canteen, and accept complaints from the canteen staff and diners.

Chapter II Management of Canteen Work

Article 4 Is the canteen management implemented? Supervisor responsibility system? That is, the canteen supervisor is fully responsible for the quality, hygiene, dining environment and staffing of the canteen, and bears corresponding responsibilities for the problems that arise.

Article 5 The canteen staff is responsible for providing three meals a day for all staff of XX.

Sixth canteen procurement should be cautious, frugal, moderate, reasonable arrangements for daily meals, so as not to cause deterioration, waste or insufficient weight of dishes.

Article 7 The canteen has three meals a day, with various styles and varieties. Vegetables, fish, melons and fruits must be fresh and clean every day, free from pollution, corruption and mildew. Food that goes bad overnight is strictly prohibited.

Article 8 When cooking dishes, meat, fish and beans should be cooked thoroughly, and dishes separated from meals should be cooked thoroughly. Food is not greasy, and monosodium glutamate should be used as little as possible.

Article 9 the equipment, facilities and appliances of the kitchen operating room shall be implemented? Fixed management? , be neat and orderly, no greasy, no dust, no cobwebs, and no sewage and sundries on the ground.

Article 10 Restaurants should be clean, sanitary and ventilated, and various effective measures should be taken to eliminate mosquitoes and flies frequently. Various protective measures should be taken, such as fly curtain, screen window, electronic fly killer, fly killing paper, fly swatter, regular spraying of chemicals, garbage bags, etc., to minimize the pollution of flies and mosquitoes in restaurants and ensure that there are no flies, cockroaches and flying insects.

Eleventh tables and chairs surface without oil stains, neatly placed, often cleaned; Clean the ground once a day, once a week and once a month to keep it clean. Glass doors and windows should be clean, and the ground should be clean without cigarette butts.

Twelfth tableware should be cleaned after use, no detergent residue, disinfected twice a day, not used without disinfection; Disinfected tableware must be stored in a special cleaning cabinet for later use. Disinfected and unsterilized tableware should be stored separately and clearly marked.

Thirteenth canteen staff in all the leaders and employees have finished eating, cleaning the desktop and cleaning up before leaving.

Fourteenth canteen staff must have regular physical examination every year, and those who are not suitable for canteen work will be dismissed.

Chapter III Catering Management

Fifteenth all employees boarding in the staff canteen must pay meals, and the specific charging standard shall be decided by the director's office meeting.

Sixteenth XX canteen provides breakfast and Chinese food in principle, but it can provide dinner for those who spend the night in XX, those who work overtime at night or those who have other special circumstances. If you need a dinner partner, you need to apply in advance.

Article 17 If visitors from each office need to stay in the staff canteen, they should apply to the office on the same day for less than 3 people, and apply one day in advance for more than 3 people.

Article 18 The office accepts boarding applications and is responsible for notifying the canteen staff.

Article 19 In principle, the standard of dishes is below 3 meats and 2 vegetarian dishes, 1 soup. Employees should dine in a civilized manner, fully consider the number of people dining that day, make appropriate meals, and cook as little as possible when there are visitors to avoid the phenomenon of insufficient meals.

Twentieth visitors, the relevant office failed to apply in time, the person in charge of the office and the staff should arrange the guests to eat first, and ask the canteen staff to solve it separately.

Article 21 No spitting, littering, scraps of paper and garbage are allowed in the canteen, and no loud noises are allowed.

Chapter iv rewards and punishments

Twenty-second canteen staff management to implement the assessment score. The assessment content shall be subject to the requirements listed in Chapter II of these Provisions, and the specific scoring standards shall be formulated by the office and the trade union.

Twenty-third assessment forms can take public assessment, but also can form an assessment team for assessment. The office should set up a mailbox to accept the opinions and complaints of employees.

Twenty-fourth assessment system, once a month. Score above 90 points (inclusive) is excellent, above 80 points (inclusive) is good, above 60 points (inclusive) is passing, and below 60 points is failing. Twenty-fifth consecutive unqualified, informed criticism, until the dismissal. Give appropriate rewards for Excellence at the end of the year.

Regulations on Management of Unit Canteen II

Chapter I General Provisions

Article 1 These regulations are formulated in order to maintain the normal order of the branch canteen, create a good dining environment and ensure the hygiene and safety of dining.

Article 2 The canteen is open to employees of * * Company, and will not serve the outside world for the time being.

Chapter II Duties of the Canteen Supervisor

Article 3 is responsible for leading the kitchen staff to abide by the canteen management system, implement the food hygiene system, correct the service attitude, ensure the service quality, and implement the specific work arrangements to individuals.

Article 4 Be responsible for the quality acceptance, quantity review, price supervision and grain storage of grain.

Article 5. Collect the number of employees who eat every day, and arrange the purchase in a planned way to ensure that the food is not insufficient.

Article 6 Be responsible for timely bookkeeping and reimbursement every day, with complete procedures, accurate figures and clear accounts.

Seventh responsible for the daily announcement of the day's grain purchase price and quantity.

Eighth is responsible for the cost accounting of the canteen, improve the quality of food and prevent excessive loss.

Article 9. Be responsible for the summary of monthly staff meals, and report to the Finance Department of the branch before the 5th of each month, which will be deducted from the salary.

Tenth is responsible for urging kitchen workers to do a good job of cleaning and disinfection, and regularly remind kitchen workers to carry out health checks.

Eleventh responsible for safety and fire management, fire prevention, anti-virus, anti-theft, anti-rat, anti-insect, anti-deterioration and other work.

Twelfth is responsible for organizing the monthly inventory of tableware and utensils, and investigating the responsibility of those responsible for abnormal damage.

Thirteenth responsible for regularly reporting to the food management team canteen work and income and expenditure.

Fourteenth is responsible for the collection and preservation of canteen management files.

Article 15 Be responsible for other work assigned by the branch leaders.

Chapter III Rules for Kitchen Workers

Sixteenth strictly abide by the rules of the branch, dress neatly, pay attention to personal hygiene, cut your nails frequently, wash your hair frequently, and don't spit everywhere.

Seventeenth work must check whether the food has deteriorated, and deal with the problems in time.

Article 18 No smoking is allowed at work, operate safely, eliminate potential fire safety hazards, be familiar with the use of fire-fighting equipment, put out the fire immediately and report it in time.

Article 19 Tableware shall be cleaned, boiled and disinfected, and placed regularly after finishing.

Twentieth in strict accordance with the number of meals and food standards carefully calculated, as far as possible to achieve color, flavor and taste.

Twenty-first food must be kept clean during the whole cooking process, vegetables must be washed at least twice, and food hygiene requirements must be strictly observed to prevent food poisoning, and food should be supplied on time with good quality and quantity.

Twenty-second cleaning every day, cleaning every Monday, to ensure the hygiene of the canteen.

Twenty-third kitchen supplies that need to be purchased must be reported to the canteen supervisor and reported to the designated personnel in the office for procurement.

Twenty-fourth grain procurement, in line with the principle of high quality and low price, cooperate with relevant personnel to review the quality, quantity and price of grain. Unqualified grain shall be rejected and dealt with according to regulations, and shall not be misappropriated for any reason.

Twenty-fifth according to the provisions of the standard registration staff meals, advance formalities to the competent leadership.

Twenty-sixth take good care of tableware, no one may take it away for personal use.

Article 27 Tableware must be counted once a day. In addition to normal wear and tear, if there is a shortage, find out the reason in time and report to the supervisor.

Chapter IV Staff Dining Conference

Article 28 Employees who need to have meals must complete their meal registration before 8: 00 a.m. on the same day 15, and those who register not to have meals shall bear their own responsibilities.

Article 29 Dining shall be conducted according to the opening hours of the canteen, which are as follows: Chinese food: 12: 00? 12: 50 dinner 17: 15? 18: 30, the specific meal time is subject to the time specified by each department after work.

Thirtieth employees should queue up to take meals and vegetables, accept the management of canteen staff, be polite to others, and not cut in line. No more copies are allowed without special circumstances.

Thirty-first to promote civilized dining, you should have a correct attitude, and you should not smoke, spit, make a loud noise or intentionally collide with tableware in the canteen to hinder others from eating.

Article 32. Advocate thrift and put an end to waste. After eating, separate the table top, bones, ribs and leftovers. Don't throw it away at will, but put it upside down in the designated bucket.

Article 33 Take good care of public property. Tableware can only be used in the canteen. After eating, the tableware should be put in the designated place.

Article 34 If an employee misses the opening hours of the canteen after working overtime, his department must inform the kitchen in advance, otherwise the inconvenience caused by dining will be solved by his department.

Chapter V Supplementary Provisions

Article 35 These Provisions were discussed and passed at the meeting of ×××, and will be implemented on ×××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××× Matters not covered shall be implemented according to other rules and regulations of the branch.

Regulations on Management of Unit Canteen 3

Chapter I General Provisions

Rule number one. In order to improve the management level of the canteen and create a warm, hygienic and tidy dining environment for the company's employees and visitors, this system is formulated.

Article 2. The office coordinates and manages the canteen work, the finance department is responsible for the accounting of canteen income and expenditure and the sale of meal tickets, and the supply department assists in the procurement of special needs and bulk ingredients.

Chapter II Management of Canteen Work

Article 3. The canteen staff should be fully responsible for the food quality, sanitary conditions and dining environment in the canteen, and take corresponding responsibilities for the problems.

Article 4. The canteen staff is responsible for providing three meals a day for all employees of the company and catering services for company visitors according to the dining standards.

Fifth, the canteen procurement should be prudent, frugal and appropriate, and the daily appetite should be arranged reasonably, so as not to cause deterioration and waste of dishes and not to lower the serving standard.

Sixth, the styles and varieties of meals in the canteen should be varied to ensure the quality and delicacy of the meals.

Seventh, when cooking, meat, fish and beans should be cooked thoroughly, and dishes separated from meals should be cooked thoroughly. The food is not greasy, so try to reduce the amount of salt and monosodium glutamate.

Article 8. The equipment, facilities and appliances in the kitchen operating room shall be placed in an orderly manner, free of oil stains and cobwebs, and free of sewage and sundries on the ground.

Article 9. Restaurants should be kept clean, hygienic and ventilated, and various effective measures should be taken to eliminate mosquitoes and flies irregularly, minimize mosquito and fly pollution in restaurants, and ensure that no flies and flying insects bite.

Tenth, the surface of tables and chairs is free of oil stains, neatly placed and cleaned frequently; Clean the ground once a day and once a week, and keep it clean. Glass doors and windows and the ground should be clean, without cigarette butts and garbage.

Eleventh, tableware should be cleaned after use, there can be no detergent residue, unclean tableware shall not be used; The washed tableware should be arranged completely and neatly or stored in a special sideboard for later use.

Chapter III Catering Management

Article 12 Employees should eat according to the meal time, and the canteen has the right to refuse to supply after the meal time. Article 13 Under the condition of ensuring the normal dining of employees, employees need to apply in advance for dining or entertaining guests in the canteen, and the canteen should make arrangements as appropriate to charge the corresponding meals and drinks, and settle the accounts immediately without credit.

Article 14 Which department does the visitor provided by the company belong to, which department is responsible for applying, making compensation and signing the bill. Visitors with unclear departments shall be designated by the leaders or apply in the office and sign the bill. If guests from multiple departments are invited to sit at the table, the head of the department who accounts for the majority of the guests will apply for compensation and sign the bill through consultation.

Fifteenth due to special needs such as overtime, the department head or office shall apply for approval and sign the bill; For important activities or festivals of the company, the office will arrange meals according to the instructions of the leaders and be responsible for signing the bill.

Article 16 When the company entertains or employees add meals, the canteen provides dishes and drinks according to the application standards, and the applicant or agent shall sign it immediately after the meal. Hospitality companies that exceed the standard will not be reimbursed.

Article 17. Generally speaking, the company does not arrange customers to entertain, laborers to come to the company, etc. When eating in the canteen, the canteen will charge the corresponding meals and drinks according to the cost, and the company is not responsible for reimbursement. For customers who really need free meals, the supply and marketing department and other personnel in the office will uniformly issue meal tickets, and the canteen will be supplied by ticket and settled at the end of the month.

Chapter IV Supplementary Provisions

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