Ask for a detailed canteen hygiene management system?

In order to do a good job in school food hygiene management, prevent food poisoning from the source, and create a safe and hygienic environment for school teachers and students, this management system is formulated according to the relevant provisions of the School Hygiene Regulations and the Food Hygiene Law, combined with the actual situation of our school.

I. General principles

1. Actively cooperate with and take the initiative to accept the supervision and inspection of school food hygiene by the health administrative department, and take timely measures to rectify the opinions and suggestions put forward by the health administrative department.

2. Establish an emergency mechanism for emergencies such as food poisoning or other food-borne diseases. In case of the above-mentioned events, stop the business activities immediately and report to the school, education administrative department and health department, without delay, concealment or omission.

3. Implement the accident responsibility traceability system. The investigation of accident responsibility should be "four don't let go", that is, the cause of the accident has not been ascertained, the accident rectification measures have not been implemented, the person responsible for the accident has not been dealt with, and the teachers and students have not been educated.

Second, the school canteen food hygiene management requirements

(a) must have the conditions:

1. canteen employees must be trained and qualified before they can take up their posts, have health certificates, and keep their personal clothes and instruments clean and tidy at any time.

2. The restaurant operating room facilities layout is reasonable, raw and cooked are separated, the signs are obvious, and the tableware is neatly stored and sealed.

3. The purchased food meets the hygiene standards, with inspection certificate and cold storage facilities. The warehouse is clean and ventilated, with complete rodent prevention facilities, neat raw materials, obvious signs and articles stored in shelves.

4. Food raw materials and food additives meet the requirements, and the packaged food has the name, address, production date and shelf life, and there is no food that has exceeded the shelf life or deteriorated. Containers and utensils used for raw materials, semi-finished products and finished products should be used separately, and positioned and cleaned.

5 tableware disinfection facilities must be monitored and qualified, meet the requirements and operate normally. There is a special person who is responsible for tableware disinfection and is proficient in operating procedures.

6. The environment is clean and tidy, and there are mouse-proof, fly-proof and dust-proof facilities.

7. The dining room is clean and tidy, and the table-setting tableware meets the hygiene requirements. Customers' own seasoning materials meet the hygiene requirements, and there are special tools to sell direct food.

8. Have a hygiene license and conduct annual inspection, and have a person in charge of food hygiene and conduct regular inspection.

(2) Processing hygiene requirements

1. Strictly put an end to the behavior of processing food with spoiled food and its raw materials that do not meet the hygiene requirements.

2. Animal food and plant food must be stored separately during rough machining.

3. The tools used for raw materials, semi-finished products and finished products shall not be mixed and kept clean. The storage of processed raw materials, semi-finished products and finished products should meet the hygiene requirements to prevent cross-contamination.

Food should not be eaten before it is thoroughly cooked. Cooked products overnight after meals must be fully heated before eating, and it is forbidden to eat if the heating is not complete.

5. Do not sell food with abnormal senses or deterioration.

Three, the school food hygiene management requirements.

1. Operators must hold hygiene licenses and health certificates of employees.

2. The food display and sales meet the hygiene requirements, away from the wall and the ground 15cm.

3. Three-prevention measures and waste storage comply with regulations, and do not pollute the environment and food.

4. Do not deal in expired and deteriorated foods (foods without factory name, address, production date and shelf life).

5. Stereotyped packaged food shall not be disassembled for sale.

"May 4th" food hygiene system

1, the "four noes" system is implemented from raw materials to finished products.

Buyers do not purchase rotten raw materials;

The keeper does not accept rotten raw materials;

Processing personnel do not need rotten raw materials;

Shop assistants (waiters) do not sell rotten raw materials;

2. Finished products (food) should be stored in "four isolation".

Raw and cooked isolation; The finished product is isolated from the semi-finished product;

Food is separated from sundries and medicines; Food is isolated from natural ice;

3, utensils (tableware) to implement the "four customs".

One wash, two brushes, three flushes and four disinfections (steam or boiling water).

4. Environmental sanitation adopts the method of "four determinations".

One person, two things, three times, four qualities, dicing shrinkage.

5. Personal hygiene should be "four diligent".

Wash your hands frequently, cut your nails frequently, take a bath and get a haircut frequently, and change your work clothes frequently.

Hygienic management system of canteen

The first requirement of people's diet is hygiene, followed by balanced food nutrition, and the third is the requirement of food selection, fragrance and taste. Therefore, it is necessary to cultivate employees' good health concept at work, formulate a comprehensive catering health plan and implement it in daily work. Our company has established strict hygiene management control procedures, and has strict requirements and training for employees' food hygiene, environmental hygiene and personal hygiene. One of the trainings that every new employee receives before joining the company is hygiene requirements. So as to ensure the hygiene quality and provide satisfactory catering services for your company.

1, food hygiene

(1), our company will strictly follow the requirements of the Food Hygiene Law and the Industry Standard for Fast Food Distribution to ensure the hygienic quality of the purchased main and non-staple foods and seasonings.

(2) Allow the supervision team to inspect the kitchen and related work areas and food at any time.

(3) In order to ensure the quality of meals, the system of keeping food samples (48 hours) will be implemented for each meal. If food poisoning happens to employees in your building and it is confirmed by the health department that it is caused by our company, our company will bear all economic and legal responsibilities.

(4) When your building receives the information that the diners have food poisoning symptoms, such as diarrhea, vomiting, dizziness, etc. It should inform our manager immediately, and both parties will immediately send the patient to the hospital for vomit and feces sample test to confirm the cause of the disease. Our company will immediately stop using kitchen utensils and all food on site, seal up and inspect all food, and quickly mobilize finished fast food from other channels to ensure normal dining.

2, cutting room health:

(1), keep the ground free of water, sundries, oil stains and bright and clean, and clean the fallen leaves at any time during work to ensure that the dynamic sanitation meets the requirements, and the wall is free of dust and dead corners;

(2) The doors, windows and curtains should be cleaned regularly to keep them clean, free from dust and stains, and the glass should be bright;

(3) The gutter shall be covered, and the inner wall shall be free of oil stain, grease stain and sundries, which shall be cleaned in time to keep the drainage unblocked;

(4) The ceiling should be free of dust, cobwebs and dead corners; Lamps and lanterns should be kept clean, free from dust and oil stains, and can be used normally. If it is found that the lamps are not bright or the lights are getting smaller, it should be reported to the relevant departments for maintenance in time.

(5) Check whether the fly-killing lamp works normally at any time. If the lamp tube is abnormal, it should be reported to relevant personnel for maintenance in time. The fly-killing lamp should be cleaned regularly to make its appearance free of dust and stains. The fly killer should be replaced in time according to the actual situation, and the corresponding records should be made.

(6), shelves, ground frame to keep clean, items should be packed neatly;

(7), vegetable cutter, vegetable killer, meat cutter, stuffing mixer and other equipment should be cleaned by special personnel at any time to ensure that its surface is smooth and free of oil stains and dirt. Observe whether its working condition is normal at any time during use, and report the abnormal situation to the relevant departments for repair in time.

(8), washing pool, thawing pool should be used in accordance with the provisions, can't mix, keep clean, no residue, no grease, keep bright and clean at any time;

(9) The vegetable basket and meat box should be cleaned and disinfected in time to ensure no dirt, residue and dirt. Meat and vegetable containers should be used separately, disinfected thoroughly by special personnel on a regular basis, and recorded accordingly;

(10), hand tools, such as knives, vegetable piers, meat piers, towels, etc. After use, it should be cleaned and disinfected in time to ensure no rust, mildew and peculiar smell, and put it in the designated position. Vegetable mounds and meat mounds should be put up for storage. Before use, the hygiene should be checked again to see if it is qualified, and it should be thoroughly disinfected by special personnel, and relevant records should be made;

(1 1), the console should be kept clean at all times, free of dirt, residue and dirt.

(12), the outer wall and lid of the trash can should be kept clean and free of dirt, and washed inside and outside after use. The garbage in the bucket should not be accumulated for too long, and should be cleaned up in time without leakage or overflow, and the lid should be covered at any time;

(13), mops, brooms, dustpans, floor wipers, rags and other cleaning supplies. Should be cleaned and disinfected in time to ensure that it is free of dirt, oil stains and odor, and neatly packed in the designated location;

3, non-staple food hygiene

(1), keep the ground free of water, sundries, oil stains and bright and clean; There is no dust and dead angle on the wall;

(2) The doors, windows and curtains should be cleaned regularly to keep them clean, free from dust and stains, and the glass should be bright;

(3) The gutter shall be covered, and the inner wall shall be free of oil stain, grease stain and sundries, which shall be cleaned in time to keep the drainage unblocked;

(4) The ceiling should be free of dust, cobwebs and dead corners; Lamps and lanterns should be kept clean, free from dust and oil stains, and can be used normally. If it is found that the lamps are not bright or the lights are getting smaller, it should be reported to the relevant departments for maintenance in time.

(5) Check whether the fly-killing lamp works normally at any time. If the lamp tube is abnormal, it should be reported to relevant personnel for maintenance in time. The fly-killing lamp should be cleaned regularly to make its appearance free of dust and stains. The fly-killing stick should be replaced according to the actual situation, and the corresponding records should be made.

(6), should regularly clean the exhaust hood, exhaust fan, ensure the inside and outside clean and bright, smoke flow, no oil stains, such as abnormal situation, timely report to the relevant departments for repair;

(7), shelves, shelves should be kept clean, items should be packed neatly;

(8), the furnace should be cleaned at any time, keep no oil and dirt, and maintenance by designated personnel; There are no sanitary dead corners and sundries around the stove; The stove should be inspected regularly to ensure the normal firepower;

(9) Lotus table, seasoning truck and seasoning cylinder should be cleaned in time to keep the inside and outside clean and bright, free of dirt and sanitary corner, and the goods should be packed neatly. After the work, the remaining spices should be treated according to the regulations;

(10), hand tools, such as big spoons, grates, shovels, spoons, towels, etc. , should be cleaned in time after use, and put in the designated place. Before use, the hygiene should be checked again, thoroughly disinfected by special personnel, and relevant records should be made;

(1 1), the outer wall and lid of the trash can should be kept clean and free of dirt, and washed inside and outside after use. The garbage in the bucket should not be accumulated for too long, and should be cleaned up in time without leakage or overflow, and the lid should be covered at any time;

(12). Mops, brooms, dustpans, floor scrubbers, rags and other cleaning supplies. Should be cleaned and disinfected in time, to ensure that there is no dirt, no oil, no smell, and neatly placed in the designated location;

4, the main food room hygiene:

(1), keep the ground free of water, sundries, oil stains and bright and clean; There is no dust and dead angle on the wall;

(2) Doors, windows and curtains should be cleaned regularly, kept clean without dust and stains, and the glass should be bright. The ditch cover should be covered, and the inner wall should be cleaned in time, free of oil stains, oil stains and sundries, and keep the drainage unblocked;

(3) The ceiling should be free of dust, cobwebs and dead corners; Lamps and lanterns should be kept clean, free from dust and oil stains, and can be used normally. If it is found that the lamps are not bright or the lights are getting smaller, it should be reported to the relevant departments for maintenance in time.

(4) Check whether the fly-killing lamp works normally at any time. If the lamp tube is abnormal, it should be reported to relevant personnel for maintenance in time. The fly-killing lamp should be cleaned regularly to make its appearance free of dust and stains. The fly-killing stick should be replaced according to the actual situation, and the corresponding records should be made.

(5) The exhaust hood and exhaust fan should be cleaned regularly to ensure that the inside and outside are clean and bright, and the exhaust is smooth without oil pollution. If any abnormality is found, it shall be reported to relevant departments for repair in time;

(6), shelves, ground frame to keep clean, items should be packed neatly;

(7), steamer, oven, dough mixer, electric baking pan, fan and other electrical equipment should always keep the appearance bright and clean, no dirt and debris inside, no other items, regular maintenance, special use;

(8), work station to keep clean at any time, the surface without water, oil, dust, ballast, don't put other items;

(9) Hand tools such as knives, rolling pins, bamboo boards, oil brushes, platform scales, scrapers and towels. After use, it should be cleaned in time and put in the designated place. Before use, you should check whether the hygiene is up to standard again, disinfect it thoroughly by special personnel regularly, and make relevant records;

(10). The outer wall and cover of the trash can should be kept clean and free of dust when used. Wash both inside and outside after use. The waste in the bucket should not be accumulated for too long, and should be cleaned up in time, and should not be leaked or overflowed. Keep the lid on at all times.

(1 1). Mops, brooms, dustpans, floor wipers, rags and other cleaning supplies. Should be cleaned and disinfected in time to ensure that there is no dirt, no oil stains, no odor, and neatly packed in the designated location;

5, canteen hygiene:

(1), keep the ground free of water, sundries, oil stains and bright and clean, and clean the sundries on the ground at any time during work to ensure that the dynamic sanitation meets the requirements, and the wall is free of dust and dead corners;

(2) The doors, windows and curtains should be cleaned regularly to keep them clean, free from dust and stains, and the glass should be bright;

The ceiling should be free of dust, cobwebs and dead corners; Lamps and lanterns should be kept clean, free from dust and oil stains, and can be used normally. If it is found that the lamps are not bright or the lights are getting smaller, it should be reported to the relevant departments for maintenance in time.

(3), shelves, ground frame to keep clean, thoroughly cleaned and disinfected by special personnel on a regular basis, and make detailed records;

(4) Check whether the fly-killing lamp works normally at any time. If the lamp tube is abnormal, it should be reported to relevant personnel for maintenance in time. The fly-killing lamp should be cleaned regularly to make its appearance free of dust and stains. The fly-killing stick should be replaced according to the actual situation, and the corresponding records should be made.

(5), the console should always keep bright and clean, no dirt, residue and dirt;

(6) When in use, the outer wall and lid of the trash can should be kept clean and free of dirt, and the inside and outside should be rinsed clean after use. The garbage in the bucket should not be accumulated for too long, and should be cleaned up in time without leakage or overflow, and the lid should be covered at any time;

(7) Cleaning supplies, such as mops, brooms, dustpans, floor wipers, rags, etc. Should be cleaned and disinfected in time to ensure that there is no dirt, oil stains and odor, and neatly packed in the designated location;

5, disinfection room health:

(1), keep the ground free of water, sundries, oil stains and bright and clean, and clean the ground sundries at any time when working, so that the dynamic sanitation meets the requirements; There is no dust and dead angle on the wall;

(2) The doors, windows and curtains should be cleaned regularly to keep them clean, free from dust and stains, and the glass should be bright;

(3) The ceiling should be free of dust, cobwebs and dead corners; Lamps and lanterns should be kept clean, free from dust and oil stains, and can be used normally. If it is found that the lamps are not bright or the lights are getting smaller, it should be reported to the relevant departments for maintenance in time.

(4) Check whether the fly-killing lamp works normally at any time. If the lamp tube is abnormal, it should be reported to relevant personnel for maintenance in time. The fly-killing lamp should be cleaned regularly to make its appearance free of dust and stains. The fly-killing stick should be replaced according to the actual situation, and the corresponding records should be made.

(5) The trench shall be covered with a trench cover, and the inner wall shall be free of oil stains, oil stains and sundries, which shall be cleaned in time to keep the drainage unblocked;

(6), ultraviolet disinfection lamp should be replaced in time according to its life, and make detailed records; 4.6.7, slag pool, washing pool, disinfection pool, cleaning pool should be used in accordance with the provisions, can't mix, keep clean, no residue, no oil, keep bright and clean at any time;

(7), detergents and disinfectants should be installed in the designated location, and keep the barrel clean, not spilled;

(8) The disinfection cabinet should be operated and maintained by special personnel, and the disinfection lamp should be replaced regularly to ensure that the disinfection intensity meets the requirements, and the sanitation inside and outside the disinfection cabinet can meet the standards at any time. Disinfection cabinets, bowls and baskets should be thoroughly cleaned and disinfected regularly to ensure that there is no oil stain and sundries, and corresponding records should be made;

(9) Shelves and floors should be kept clean, articles should be packed neatly, and sterilized and unsterilized instruments should be packaged and labeled separately;

(10), hand tools, such as hand cloth, mouth cloth, cleaning ball, etc. After use, it should be cleaned and disinfected in time to ensure no rust, mildew and peculiar smell, and put it in the designated position. Before use, check whether the hygiene is qualified again, assign a special person to carry out thorough disinfection, and make relevant records;

(1 1), the outer wall and lid of the trash can should be kept clean and free of dirt, and washed inside and outside after use. The garbage in the bucket should not be accumulated for too long, and should be cleaned up in time without leakage or overflow, and the lid should be covered at any time;

(12). Mops, brooms, dustpans, floor scrubbers, rags and other cleaning supplies. Should be cleaned and disinfected in time, to ensure that there is no dirt, no oil, no smell, and neatly placed in the designated location;

6, warehouse health:

(1), keep the ground free of water, sundries, oil stains and bright and clean, and clean the ground sundries at any time when working, so that the dynamic sanitation meets the requirements; There is no dust and dead angle on the wall;

(2) For windows, doors and curtains, clean them regularly, keep them clean without dust and stains, and keep the glass bright;

(3) The ceiling should be free of dust, cobwebs and dead corners; Lamps and lanterns should be kept clean, free from dust and oil stains, and can be used normally. If it is found that the lamps are not bright or the lights are getting smaller, it should be reported to the relevant departments for maintenance in time.

(4) Shelves and ground shelves should be kept clean, thoroughly cleaned and disinfected regularly, and recorded in detail. All kinds of articles should be packed reasonably according to the regulations, and the partition wall should be off the ground;

(5) Check whether the fly-killing lamp works normally at any time. If the lamp tube is abnormal, it should be reported to relevant personnel for maintenance in time. The fly-killing lamp should be cleaned regularly to make its appearance free of dust and stains. The fly-killing stick should be replaced according to the actual situation, and the corresponding records should be made.

(6), all kinds of books should be separated from other items, neatly packed, the surface should be free of dust and debris, clear and accurate;

(7), the outer packaging of all warehousing items, should be put into storage under the condition of meeting the requirements;

(8) Cleaning products, such as mops, brooms, dustpans, floor wipers, rags, etc. Should be cleaned and disinfected in time to ensure that there is no dirt, oil stains and odor, and neatly packed in the designated location;

7, fresh storage, cold storage health:

(1), keep the ground free of water, sundries, oil stains, bright and clean, and the walls free of dust and dead corners;

(2) The ceiling should be free of dust, cobwebs and dead corners; Lamps and lanterns should be kept clean, free from dust and oil stains, and can be used normally. If it is found that the lamps are not bright or the lights are getting smaller, it should be reported to the relevant departments for maintenance in time.

(3) Shelves and ground shelves should be kept clean, articles should be packed neatly, and all kinds of articles should be packed separately and labeled;

(4) The fresh-keeping warehouse and cold-storage warehouse shall be cleaned and disinfected regularly by special personnel to ensure that there is no blood, sundries and abnormal smell in the warehouse, and make corresponding records, observe whether the warehouse works normally at any time, and report the abnormal situation to the relevant departments for maintenance in time to ensure that the quality of the goods in the warehouse is not affected;

(5) The fresh-keeping warehouse and the cold-storage warehouse should be defrosted regularly, and the melted condensed water should be handled correctly and timely, so as not to stay in the warehouse;

8, personal hygiene:

(1), the hair of male employees is subject to size, and male and female employees must wear hairnets before taking up their posts. Male employees wear work hats, and female employees wear work hats or triangular towels.

(2) Male employees are not allowed to grow beards or beards;

(3) The protruding part of nails should not exceed 1mm, and ladies should not apply nail polish;

(4) Before entering the workshop, you must wash your hands and disinfect them in strict accordance with the regulations. The faucet is a non-manual switch, equipped with hand sanitizer and disinfectant, and there is always a special person to check the hand washing and cleaning and disinfection process. All employees are not allowed to wear all kinds of ornaments;

(5) The work clothes should be washed and changed frequently in Ying Qin, and there should be no oil stains, dirt, smoothness, buttons and thread opening; Working caps and headscarves should be kept clean and flat, free of oil stains, dirt and thread ends;

(6) All employees shall have a health examination at least once a year and obtain a health certificate before taking up their posts, and accept temporary sampling inspection when necessary;

(7) Workshop personnel shall not wear work clothes, work caps and work shoes to enter places unrelated to production. It is forbidden for all personnel to eat food (except quality inspectors), smoke, spit and litter in the workshop. Keep the internal and external environment clean and tidy, take measures to eliminate harmful insects and breeding conditions such as flies and old cockroaches, and keep a prescribed distance from toxic and harmful;

9, garbage disposal scheme

(1), solid waste treatment should be classified. First, the trash can should be lined with garbage bags, and the garbage should be divided into combustible garbage and nonflammable garbage, and put into various trash cans respectively. The garbage should be covered. Empty bottles and cans can be returned or collected for sale. Rinse them first and put them in a closed storage room to avoid attracting flies and cockroaches. The principles of waste disposal are as follows:

A, bottom corner barrels should be based on the principle of solid, movable and covered containers, and should not overflow.

B, scrap should be processed daily.

C, waste removal processing, waste bucket and its surrounding environment should be washed clean.

D. When the leftovers are left to pig farmers, centrifugal dehydration can be used to separate the leftovers into solid and liquid. The liquid is transported away by pig farmers, and the solid is packaged in plastic bags and sent to the garbage disposal station. Residual vegetables can be crushed by a crusher and discharged into sewers or sewage pools, and the oil must be intercepted first.

(2), garbage removal must be timely.

A, the sanitation department should take the lead, and it is not allowed to pile up and dump at will, and it is not allowed to use garbage to clear pits and compost without authorization, which will affect the city sanitation.

B, according to the route, time and designated garbage dump specified by the municipal sanitation department. When transporting liquid and bulk waste, it should be sealed, bandaged and covered. The bottom of the carriage must be covered with cloth, and tarpaulin must be covered during transportation to prevent flying and leakage along the way.

C, garbage transport vehicles after entering the dump, to obey the command of management personnel, according to the provisions of the place to dump garbage, easy to recycle in the future.

D. Special garbage (toxic garbage with bacteria from hospitals, slaughterhouses and biological products factories, inflammable and explosive garbage from chemical plants, toxic harmful waste from industrial and mining enterprises, etc. ) Disinfection and sterilization shall be carried out according to national requirements before dumping into the garbage dump. Otherwise, you are not allowed to enter this field.

10, emergency measures:

(1) In case of food poisoning, the following measures should be taken immediately:

A, immediately notify the person in charge of Party A;

B, immediately notify the health and epidemic prevention department;

C, actively cooperate with Party A to send the suspected poisoned person to hospital for treatment;

D. seal all food;

E. Send the dishes with food samples to the epidemic prevention department for testing in time;

Actively cooperate with Party A's work and requirements. ..

(2) When water and power are suddenly cut off in the production process, the following measures shall be taken immediately:

A, the production supervisor immediately informs the person in charge of logistics, and organizes on-site personnel to wait at the designated place;

B, the logistics supervisor informs the electrician on duty to start the generator for power supply and resume production;

C, the person in charge of logistics calls the Beijing tap water emergency supply unit for water supply, and at the same time calls the designated water station nearby to deliver enough purified water to resume production.

(3) If the vehicle breaks down during transportation, the following points should be done immediately.

A, the driver on duty immediately truthfully report to the monitor, such as failure in a short period of time, by the monitor immediately mobilize standby vehicles and personnel to the scene for relay transportation;

B, whether the actual time budget will affect the meal, and inform the person in charge of Party A. ..

.

(4) If the dishwasher breaks down, we will take the following measures immediately:

A, immediately through the company's maintenance department for maintenance;

B. If the fault cannot be handled at one time, it shall immediately notify the management personnel of Party A and the after-sales maintenance personnel of the dishwasher manufacturer, and notify the waiting personnel to arrive at their posts immediately, manually clean the on-the-job personnel, and take out spare tableware to supplement it, so as to ensure the normal use of tableware; Hand-washed tableware has been inspected before use, and its standard is the same as that of machine washing, which has ensured safety and hygiene; When maintaining the dishwasher, the undercut should be cleaned and disinfected before it can be put into use, and the equipment maintenance record should be filled in carefully.

(5) If the cashier system fails, we should immediately do the following work:

A, first notify the management personnel of Party A, and immediately contact the card machine manufacturer for maintenance, and start the standby equipment at the same time;

B, when the start-up standby equipment can't meet the normal work requirements, register the employee's card number and job number according to the regulations, and then take remedial measures to ensure the normal order of the dining scene.

(6) Handling of industrial accidents

If there is an accident at work, first notify the manager on duty and immediately send the injured person to the nearest hospital for treatment. Thoroughly analyze the industrial accident, find out the real reason, correct and solve it immediately, and report the industrial accident in writing. If a work-related injury occurs on the site of Party A or is related to Party A, it shall immediately notify the management of Party A, and truthfully report the cause, development and treatment results of the work-related accident in written form.

(5), restaurant green layout, daily management plan

The appearance and window of the restaurant should be beautiful and generous. Flowers and trees can be planted at doors and windows to keep them clean and hygienic, especially the leaves should be dust-free. Only in this way can customers feel the cleanliness of the restaurant. List the special dishes and prices in front of the door or in the window to eliminate customers' doubts and let customers step into the restaurant with confidence. The environment of the restaurant is to create an atmosphere and emotional appeal suitable for the business scope and mode, and choose different environments according to different decorations, layouts, lights, colors of furniture and exhibits, people and music in the restaurant. The management of specialty dishes should have a distinctive environment, and the manufacturing environment should be coordinated with the characteristics. Hygiene and cleanliness are the basic requirements of restaurants and the basic elements for customers to choose restaurants, target and turn around. The interior of the restaurant requires clean appearance, bright signs, clear words, clean ground and no broken lights.

1, and the environmental sanitation adopts the method of "four determinations"

People, things, timing and quality. Scribing division of labor, clear responsibilities.

2. Restaurant requirements

There is no dust, stains, cobwebs and dust on the ceiling and lamp socket;

The doors and windows are clear and bright; The walls and paintings are free from stains and floating dust;

There is no water, oil, paper scraps, toothpicks, cigarette butts and other sundries on the ground;

The dining table is clean and free of oil stains, and the dining stool beam is clean and dust-free;

Tableware and utensils are free of oil, sundries and stains.

3, public * * * environmental requirements

The environment and mechanical equipment in the work area are sanitary and should be kept clean at all times.

All kinds of articles and raw materials should be neatly packed in designated locations;

Establish a health supervision mechanism and establish quantitative management standards for post health of employees in each class.

I chose the right one myself.