Canteen management contract plan

In a blink of an eye, the years are rushing, the work has come to an end, and a new starting point and new goals have been ushered in. At this time, it is necessary to plan ahead. Let's refer to how the planning book is written. The following is my carefully compiled canteen management contract plan, hoping to help everyone.

Canteen management contract plan 1 People put food first. We know that a successful entrepreneur begins by caring about the lives of employees, because the food level of an enterprise is the second productive force of the entrepreneur, which directly affects the enthusiasm of employees for production and then affects the economic benefits of the enterprise. We sincerely hope that the successful management experience accumulated over the years can contribute to the prosperity and development of your company.

First of all, our commitment

1. Strictly abide by the provisions of the Food Hygiene Law of People's Republic of China (PRC). All kitchen staff will hold valid "health certificates" and have a unified physical examination every year to ensure the food safety of employees.

2. Develop flexible and diverse service methods, such as overtime, supper, holiday dinners, and cadres' meals, and make different catering plans according to the actual needs of your employees, so that employees can use and eat with peace of mind.

3. Weekly recipes are specially prepared by nutritionists, which makes the nutritional structure more reasonable and provides more humanized services for employees.

4, advanced management mode, to ensure the healthy operation of the canteen, exempt employees from worries.

5. Set up a suggestion book to understand the opinions of employees and make continuous improvement according to the feedback information of employees.

6. Intimate service and publicity are conducive to the development of employees' quality and the deepening of the company's corporate culture.

7. If there are sundries when we provide meals, employees have the right to ask for replacement. We will implement it unconditionally and explain and apologize to everyone.

8. If our provision of unclean food leads to food poisoning of your personnel or other adverse consequences, the responsibility shall be determined by the relevant departments and the responsible party shall be responsible.

9. Our employees must abide by the rules and regulations of your factory. If there is any violation, you will be responsible for handling it.

10. During the contract period, we will obey management and inspection, and accept punishment and compensation.

Secondly, our service.

1. Change clothes for the second time, wash hands and disinfect, and wear clean clothes, hats, gloves and masks.

2. Place cooked food and label it.

3. Periodic menu plan: according to the scientific collocation of chefs, submit it to the factory for approval one week in advance.

4. Maintain a good service attitude when dining, and actively invite employees to choose dishes and serve them with a warm smile.

5. When eating, assign special personnel to maintain the hygiene of the dining room and dining table.

6. Make sure that there is a waiter to serve the staff in the deli during the meal opening time.

7. Set up a special window to provide intimate service for employees with special requirements.

Third, food safety.

(1) Procurement of raw materials

1. All food raw materials are purchased from regular manufacturers, and the raw materials are carefully selected.

2. The oil comes from the regular brand of the hypermarket; Meat is purchased from regular slaughterhouses and quarantine certificates are provided every day; Vegetable purchasing vegetable base; Rice and seasoning products come from units that meet relevant standards.

3. Implement the "four noes" system for food; A: The buyer will not buy rotten, expired or three-free raw materials; B: Prevent inspectors from collecting rotten, expired or three-no raw materials; C: Raw materials have not been used by processing personnel, are out of date or are not available; D: The service personnel don't sell, expire or have no food.

② food acceptance

Special inspection by the supervisor every day to ensure that vegetables are not lacking, good and fresh; Meat and vegetables will not go bad; The seasoning meets the specification requirements and is within the shelf life.

(3) Food placement, processing and cleaning

1 food placement

Vegetables and meat dishes are placed on the shelves and do not land directly. Put the meat and vegetables in the refrigerator, and separate the unprocessed food from the processed food, and put them in order regularly. According to the hygiene standards, there are obvious registration marks and production dates. Food storage implements "three isolation": a: raw and cooked isolation; B: food is separated from sundries and medicines; C: Separate finished products from semi-finished products.

(1) Preserving perishable foods such as meat must be refrigerated at low temperature, and secondary freezing is strictly prohibited after thawing.

(2) Pay attention to dryness and moistureproof when storing rice and other moldy foods.

(c) Condiments such as oil, salt, sauce and vinegar should be covered.

(d) Food shall be stored in order according to warehouse receipt, production date and category and the principle of "first in, first out".

2. Food processing

Processing and cutting according to categories, picking out yellow leaves and rotten leaves from vegetables, and processing meat dishes as required.

3. Food cleaning

Separate meat and vegetable sinks; Soak the vegetables for 30 minutes, and then wash them.

Wash the meat and vegetables in a fixed pool, put them in order, pick them out and put them all on the shelf.

(4) food cooking

Strictly prevent the pollution in the process of food cooking, and pay attention to thorough cooking when cooking semi-finished products twice. Strictly abide by the time and temperature standards for food preparation, cooking and storage.

First, cooking needs to pay attention to cooking thoroughly;

B, shorten the turnover time of cooked vegetables as much as possible, and cover cooked vegetables to prevent pollution. C. If any food really needs to be stored in the refrigerator, it must be completely cooled before it can be put into the refrigerator. D. If you want to use starch and salt food every other day, you can't add cooking wine and eggs to prevent food from going bad.

E. the cooking of similar foods is diversified.

Fourth, the dining room tableware cleaning and environmental sanitation

1. First, the tableware and cookware are classified, and the "four customs" are implemented: one brush, two washes, three disinfections and four cleanings are carried out, and they are placed neatly at fixed points.

2. The canteen environment should be clean, and the desktop and floor should be kept clean and disinfected. Every meal should be cleaned twice a week.

3. Kitchen hygiene

Clean the stove, workbench, container and sink regularly every day.

Facilities should be clean, bright, free of sundries and smooth.

Desktops, doors, windows and shelves are clean and dust-free, and the ground is clean and waterless without "four pests". Cooked food containers can only be used after disinfection.

All kinds of utensils and rags must be used for raw and cooked, and clearly marked.

Wash all kinds of utensils and rags in time after use, and place them for cleaning.

Waste should be put into a special container and covered in time, and feet should be cleaned in time.

4. Ensure that the surrounding area of the canteen is clean, tools are placed at fixed points, and there are no sundries.

5, freezer, refrigerator: keep the inside and outside of the refrigerator clean, food neatly placed, raw and cooked separately, cooked food wrapped in plastic wrap.

6. After-work cleaning: ask the personnel on duty that day to check and close the water, electricity, liquefied gas, doors and windows, and make records.

7, institutionalized management, to ensure the safety and health of the canteen.

Verb (abbreviation of verb) management method

1. If there are sundries when we provide meals, employees have the right to request a return. We will implement it unconditionally and explain and apologize to everyone.

2. If our provision of unclean food leads to food poisoning of your personnel or other adverse consequences, the responsibility shall be determined by the relevant departments and the responsible party shall be responsible.

Our employees must abide by the rules and regulations of your factory, and you will be responsible for handling any violation.

During the contract period, we will obey the management and inspection, and accept the punishment and compensation.

Canteen management contract plan II (1), food acceptance

Special inspection by the supervisor every day to ensure that vegetables are not lacking, good and fresh; Meat and vegetables will not go bad; The seasoning meets the specification requirements and is within the shelf life.

(2), food processing and cleaning.

1 food placement

Vegetables and meat dishes are placed on the shelves and do not land directly. Put the meat and vegetables in the refrigerator, and separate the unprocessed food from the processed food, and put them in order regularly. According to the hygiene standards, there are obvious registration marks and production dates. Food storage implements "three isolation": one-time isolation; B. food is separated from sundries and medicines; C. isolation of finished products from semi-finished products.

(1) Preserved perishable foods such as meat must be refrigerated at low temperature, and it is forbidden to freeze the food twice after thawing.

(2) The storage of mouldy foods such as rice should be dry and moisture-proof.

(3) Condiments such as oil, salt, sauce and vinegar should be stamped.

(4) Food should be stored according to the warehousing time, production date and category, and arranged in an orderly manner according to the principle of "first in first out".

2. Food processing

Processing and cutting according to categories, picking out yellow leaves and rotten leaves from vegetables, and processing meat dishes as required.

3. Food cleaning

Separate meat and vegetable sinks; Vegetables should be soaked for 30 minutes and then cleaned. Meat dishes should be washed in a fixed pool, arranged neatly according to categories, selected and washed, and all put on the shelves. ]

(3), food cooking

Strictly prevent the pollution in the process of food cooking, and pay attention to thorough cooking when cooking semi-finished products twice. Strictly abide by the time and temperature standards for food preparation, cooking and storage.

A cooking needs to pay attention to thorough cooking;

B shorten the turnover time of cooked food as much as possible, and cover cooked food to prevent pollution.

If you really need to store food in the refrigerator, you must wait until the food is completely cooled before putting it in the refrigerator.

D. If you want to use starch and salty food every other day, you can't add cooking wine and eggs to prevent food from going bad.

Cooking similar foods is diverse.

(4) Catering service

1. Change clothes for the second time, wash hands and disinfect, and wear clean clothes, hats, gloves and masks.

2. Place cooked food and label it.

3. Maintain a good service attitude when dining, and actively invite employees to choose dishes and serve them with a warm smile.

4. Designate a special person to be responsible for the hygiene of the dining room and dining table.

5. Make sure that there is a waiter to serve the staff in the deli during the meal opening time.

(5) Tableware restaurant cleaning and environmental sanitation

1. First, the tableware and cookware are classified, and the "four customs" are implemented: one brush, two washes, three disinfections and four cleanings are carried out, and they are placed neatly at fixed points.

2. The canteen environment should be clean, and the desktop and floor should be kept clean and disinfected. Every meal should be cleaned twice a week.

3. Kitchen hygiene

(1) Clean the stove, workbench, container and sink regularly every day.

(2) The facilities shall be clean, bright, free of sundries and smooth.

(3) Desktops, doors, windows and shelves are clean and free from dust, and the ground is clean and free from water and "four pests".

(4) Cooked food containers can be used only after disinfection.

(5) All kinds of utensils and rags must be used for raw and cooked, and clearly marked.

(6) Wash all kinds of utensils and rags in time after use, and place them for cleaning.

(7) Waste should be put into a special container and stamped in time, and feet should be cleaned in time.

4. Ensure that the surrounding area of the canteen is clean, tools are placed at fixed points, and there are no sundries.

(6), refrigerator, freezer

Keep the refrigerator clean inside and outside, keep the food in order, separate raw food from cooked food, and wrap the cooked food with plastic wrap.

(7), safety education and management

1, the personnel on duty do maintain a valid health certificate for food employees, and strictly carry out sanitation and disinfection procedures before taking up their posts. Always educate employees on food hygiene and safety, pay attention to the correct operation of tools (meat cutter, stove, liquefied gas valve, rice steamer, water and electricity), and use fire-fighting equipment correctly.

2. Adopt institutionalized management.

(eight), leave the aftermath.

Ask the personnel on duty that day to check and close water, electricity, liquefied gas, doors and windows, and make records.

Cost management: The particularity of student canteens determines the low profit return of operators, and managers must strengthen cost management and seek benefits from management. Set up a purchasing team to reflect the changes in the vegetable market at any time, choose the purchasing channel to the maximum within the allowed fresh-keeping time, reduce the cost and price of materials, and minimize the living expenses of students.

Service requirements: All canteen staff must treat every student with a warm service attitude and try their best to meet the reasonable requirements of students. Service slogan: smile service, warm and thoughtful!

Dear customers, in order to strengthen the management of your canteen and further improve the actual situation of employees' dining, our company has formulated the following management plan based on the actual situation of your factory and your actual requirements.

1, canteen contract management plan

2. Basic information

3. After preliminary contact and consultation with your company, Zhenshanmei has the following cooperation intentions:

4. Zhenshanmei contracted to operate your company's staff canteen:

5. The cooperation period is one year. After the contract expires, priority will be given to cooperation under the same conditions;

The specific work arrangements are as follows:

manufacturer

1. Provide restaurants, kitchens and corresponding supporting venues.

2, kitchen equipment, tableware and other fixed assets investment.

3. Restaurant management and support

4, health, service, food quality regular sampling inspection.

Food hygiene management system

First, personal hygiene:

1. Dressing instrument: Workers must wear neat work clothes and working caps when working. Work clothes should not only play the role of labor protection, but also be elegant and decent. Hair should be kept clean, and hairstyle and long hair should not affect work and hygiene. Female staff are not allowed to wear makeup and jewelry; Work clothes should be kept clean and hygienic, washed and changed frequently, and used by special personnel. Change your work clothes in time when you leave your post.

2. It is forbidden for male employees to keep long hair, beard and nails; It is recommended that female employees wear their hair in work hats. It is forbidden to grow long nails and apply nail polish.

3. Workers are not allowed to dig their ears, nose, hair, scratch or sneeze at others during working hours, and are not allowed to spit or litter.

4. It is strictly forbidden to wash clothes, shoes and socks or other personal items in the vegetable washing pool and the vegetable washing pool.

All staff must wash their hands before work, and then soak their hands with disinfectant for two minutes. Every time they leave their jobs for non-food processing and come back to make food, they should wash their hands and soak them in disinfectant for two minutes.

6. All employees must wear masks when eating and disposable sanitary gloves when touching food and tableware with their hands.

7. Employees are prohibited from smoking, drinking, eating snacks or having fun, quarreling, fighting, gambling and other behaviors unrelated to work during working hours.

8. Employees shall hold valid health certificates and health knowledge training certificates.

9, the implementation of the morning check-up system, found that there are symptoms such as fever, cough, diarrhea and purulent skin disease should immediately suspend work.

Second, the warehouse management:

1, ingredients and accessories warehouse

2. Only ingredients and auxiliary materials can be stored in the warehouse. It is strictly prohibited to use strong-smelling, toxic, harmful or inedible cleaning products and articles.

3. All items must be packed in white plastic boxes and stamped, and there must be clear classification marks outside the boxes, and stored in the classification area.

4. The warehouse must establish a clear warehouse management ledger by classification, and record the warehousing date, quantity, effective date, delivery date, quantity and consignor of the goods in detail.

5. The warehouse must implement material flow card management, and the material flow card must clearly reflect the name, brand, specification, quantity, validity period, etc.

6. The warehouse must be ventilated, dry, clean, tidy and orderly, meet the requirements of 7S, and have a special person responsible for regular cleaning every day.

7. The warehouse must be managed by special personnel, paying attention to theft prevention, fire prevention and insect prevention. When people leave, they must lock the warehouse door and regularly kill insects and rodents according to regulations to ensure that there are no pests such as flies, mosquitoes, mice and cockroaches.

8. The maximum storage capacity of articles is weekly consumption, and the distribution of articles follows the principle of "first in, first out".

Second, the main granary:

1, this warehouse can only store staple food items such as rice, noodles, beans and cereals; It is forbidden to store cleaning products and articles with strong smell, toxic, harmful or inedible.

2. All items must be classified and stored in different areas. When items are placed close to the ground, they must be isolated from moisture by tripod or glue so as to leave the ground and walls.

3. The warehouse must establish a special management ledger to record the warehousing date, quantity, effective date, delivery date and consignor of the goods in detail.

4. The warehouse must be ventilated, dry, clean, tidy and orderly, meet the requirements of 7S, and have a special person responsible for regular cleaning every day.

5. The warehouse must be managed by a special person, paying attention to theft prevention, fire prevention and insect prevention. When people leave, they must lock the warehouse door and regularly kill insects and rodents according to regulations to ensure that there are no pests such as flies, mosquitoes, mice and cockroaches.

6. The maximum storage capacity of articles is once a week, and the distribution of articles follows the principle of "first in, first out".

Third, the material epidemic prevention system

Food-borne infection is one of the increasingly serious public health problems in the world. In recent decades, foodborne bacterial infections have occurred continuously, mainly caused by Vibrio cholerae, Shigella dysenteriae, Salmonella, Campylobacter, pathogenic Escherichia coli O 157: H7 and Listeria. In order to minimize the occurrence of food-borne infections, our company mainly has the following control measures:

1. When purchasing food from business units with hygiene licenses, the food purchasing place is relatively fixed, and suppliers are not frequently changed. Animal food raw materials used in the canteen must obtain relevant inspection and quarantine certificates and check relevant conformity marks when purchasing, and the quality inspector will conduct strict re-inspection according to the Animal Food Inspection Standard.

2. Purchase fresh and clean food raw materials.

3. Buy packaged food within the shelf life. The product label includes the production unit, production address, production date, shelf life and product composition.

4. Don't buy bulk food with unknown source and unable to provide corresponding product labels.

5. Do not outsource cold meat, cold dishes and pastry products, and do not outsource the processing of cooked food.

6. Food containers and tools used for raw materials, semi-finished products and finished products should be clearly marked and used separately.

7, frozen meat (including frozen cooked meat semi-finished products) should be completely thawed before cooking.

8. Cook and thoroughly cook all foods, especially meat, milk, eggs and their products. The central temperature of large pieces of food is not lower than 70℃.

9. Vegetable cooking procedure: one cleaning, two soaking, three scalding and four frying.

10, cooked and smothered green beans to make them lose their original green and fishy smell.

1 1, the soybean milk should be cooked thoroughly and heated for 5- 10 minutes after boiling.

12, cold meat and cold dishes are not processed.

13, it is best to sell food immediately, and it usually takes no more than 2 hours from the completion of production to the sale.

14. The leftover food should be thoroughly heated at high temperature before being sold.

15. Do not use raw materials such as sprouted potatoes, wild mushrooms, gourds and melons that may contain toxic and harmful substances to process food. The food in storage shall be checked and accepted by a special person and put on the shelves in categories.

16, food storage should be strictly separated from raw food and cooked food to avoid cross-contamination.

17. Knives and chopping boards used for raw and cooked food are strictly separated.

18, food storage should be strictly separated from raw food and cooked food to avoid cross-contamination.

19. Take good care of toxic substances, rodenticides, pesticides and other toxic and harmful substances, and do not store them in food warehouses, food processing and catering places.

20. Containers for storing nitrate and nitrite should be clearly marked to avoid accidental consumption and misuse.

2 1, refrigerators and other refrigeration equipment should be cleaned regularly, and ensure the refrigeration effect of the refrigerator.

22. Tableware decontamination procedure: one scraping, two washing, three flushing, four disinfection and five cleaning.

23. Thermal disinfection requirements: 100℃ steam disinfection 10 minutes or more, 120℃ dry heat disinfection 15-20 minutes or more, boiling disinfection 15 minutes or more.

24. Disinfection requirements of the disinfection cabinet: disinfect in strict accordance with the time indicated in the disinfection cabinet, and check regularly to ensure the disinfection effect.