Staff canteen meal notice template

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 contents and clear steps. So what problems should we pay attention to when making a plan? The following are some templates that I recommend for you about adding meals to the staff canteen, hoping to help you!

notice template for meals in staff canteen 1

1. Overall operation and measures of Zhongweijia

1. Make a written plan according to your company's requirements and actual situation, and submit it to your company for approval and implementation.

2. Make a weekly meal plan and menu according to your company's meal standard and number of people. Make 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 is composed of an administrative manager. The inspection team will check whether the canteen (quality, quantity and hygiene) is implemented according to the contract from time to time, understand the opinions of the manufacturers and the corrective measures, and check the safety production and service quality.

5. those who fail to comply with the company's requirements and service standards shall be punished according to the company's regulations.

6. Make our service quality, hygiene standards and quantity reach 7% satisfaction.

7. Employees (cooks, handymen, administrators) of the company must undergo pre-job training and strict examination before they can take up their posts, and those who fail will never be hired.

8. Contact the factory for a meeting once a week, but the employees of the factory must participate, accept opinions and put forward rectification suggestions.

2. Hygienic management of Zhongweijia and surrounding environment

1. According to your company's hygiene standards and our requirements, we will strictly implement them, appoint cleaners according to the size and number of people in your company's dining room, and arrange special personnel to take charge of the management.

2. When working, kitchen staff should wear company logo work clothes, hats and masks. Smoking, wearing slippers, shorts, shirtless and diligent nail cutting are strictly prohibited at work.

3. Keep the dining hall kitchen clean and tidy, and sweep it once a meal, and wash and disinfect it once every three days.

4. Raw materials must be stored separately from cooked ones, and spoiled food should never be used.

5. Tableware, utensils and kitchenware must be cleaned and disinfected at high temperature.

6. Food, vegetables, meat, vegetables and livestock must be cleaned in different pools, and the cleaning, washing and soaking are implemented in three steps.

7. Save water, electricity and fuel.

Third, the quality, quantity and extra services of all tastes are good

1. Make a plan according to the food standard provided by the factory, and submit the quality, quantity and share to the factory for reference and correction.

2. For the sake of the company's reputation and the health of employees, the company stipulates that frozen pork, dead fish and dead animals must not be purchased, and the factory employees are determined to eat fresh pork and vegetables. It is not allowed to buy inferior rice and cooking oil, and it is not allowed to buy inferior vegetables and food. Once found, it will be severely punished, and the salary of the supervisor will be deducted.

3. To be delicious, delicious and beautiful, the seasoning of each dish should be cooked according to the formula, and the color of each dish should be matched as required.

4. Make the quantity and share according to the standard.

Fourth, the number and share of all flavors are determined according to the standard

1. Example: 6 yuan meal (breakfast 1 yuan, lunch 2, dinner 2, 5 yuan), 8 varieties for breakfast, and porridge and pickles are given. For lunch and dinner, two vegetables and one soup, two meats and one vegetable are selected by the staff, with meat at least 1 and , cooking oil at and 8, vegetarian food at 3, and fish and livestock at 1 and 5.

2. Example: 7 yuan meal (1 yuan for breakfast, 3 for lunch and 3 for dinner, and yuan). There are 8 varieties to choose from for breakfast, porridge and pickles are given, and three vegetables and one soup are given for lunch and dinner. Employees choose two meats and two vegetables, one or five meals for meat, two meals for cooking oil and six meals for vegetarian dishes, and manage meals and meals.

3. 2 yuan and 3 yuan for supper are selected by the manufacturer.

4. With the consent of the factory, the kitchen can set up a small stir-fry department to provide employees with extra meals and 1 varieties to choose from, and the consumption is lower than the market price. For birthday meals, the employees order in advance and the kitchen prepares them. If the consumption is lower than the market price, the cost can be recovered.

5. The state stipulates seven major festivals (New Year's Day, Spring Festival, Lantern Festival, Dragon Boat Festival, May Day, Mid-Autumn Festival and National Day) to provide free meals for employees (adding a meat dish or fruit than usual).

5. The mode of supply and quality of service

1. In order to facilitate the delivery, your company will report the number of people who eat the next day before 6 o'clock every day as the settlement basis, and our company will provide meal cards, so that employees can eat with them and control retyping.

2. Our company provides meal tickets, and employees buy their own tickets for meals.

3, according to the number and requirements of the factory, work in batches, and provide meals at intervals of 15 minutes, which is convenient for eating.

4. there are Sichuan, Hunan and Guangdong cuisines, and there are two windows for dishes, which are divided into north and south, so that employees can really eat the flavor they want.

5. According to the requirements of employees, we can bring our own plates and soup bowls or provide buffet plates by our company, which will be cleaned and disinfected by our company.

6. The meal opening time is determined according to the schedule of the factory. Unless there are special circumstances, the meal service will be stopped half an hour after the meal opening time.

7. Provide the next week's menu for employees' reference every weekend, and make suggestions to improve the menu.

6. Design, installation and expenses of the kitchen and dining room

1. In order to reduce the burden on the factory and give employees a comfortable dining environment, our company can provide the design and decoration of the kitchen and dining room, and bear the cost of purchasing kitchen utensils and tableware.

2. The decoration expenses, kitchenware and dining expenses can be borne by us, and the investment expenses will be negotiated according to the contract term. The annual expenses will be depreciated in years, and the depreciation rate will be given to your company free of charge regardless of the investment for five years.

notice template for adding meals to staff canteen 2

The school canteen is an important link of school logistics support and school safety prevention. A little carelessness will pose a serious threat to the lives of teachers and students. In order to ensure the safety and stability of the school, the safety of teachers and students' lives and property, and the harmonious, safe and stable development of Gulou education, this scheme is specially formulated.

1. Requirements for canteen work

1. Strengthen leadership, raise awareness and attach great importance to the management and supervision of student canteens. Schools should take "the life of teachers and students first" and "safety is more important than Mount Tai" as the guiding ideology, fully understand the importance and urgency of school canteen work, focus on ensuring the safety of teachers and students' food hygiene and preventing infectious diseases among students, focus on the weak links in school canteen work, and formulate specific implementation plans in combination with reality to earnestly do a good job in school canteen management.

2. Cooperate closely, strengthen supervision and implement the management of school canteens. The management of school canteens must adhere to the working principle of putting prevention first, and implement the working mechanism of specific responsible persons, leaders in charge of supervision and principals' supervision and guidance. It is necessary to establish and improve the responsibility system for the safety work in school canteens, so as to ensure that the responsibility goes to people, people arrive at their posts and measures are in place. Leaders in charge and principals should strengthen their responsibilities, supervise and guide them regularly, put forward rectification opinions in time when problems are found, and those responsible for violating operating rules and failing to rectify canteens should be dealt with severely in accordance with relevant school regulations. Schools should train employees in canteens on food hygiene knowledge, job responsibilities and laws and regulations, enhance their awareness of obeying laws and regulations, and improve the management level of canteens in schools. Employees must undergo health examination to ensure that they are certified. It is necessary to strengthen the inspection of the operation process, goods purchase and goods storage in the school canteen, and strictly prohibit unqualified food from flowing into the campus to ensure the food safety of teachers and students. It is necessary to establish a responsibility system for regular inspections of school canteens, sign letters of responsibility, implement file management, and implement the responsibility system at all levels. Once poisoning incidents occur, immediately start the investigation mechanism, and strive to bring the safety management of school canteens into the track of legal management.

3. Highlight key points and expand publicity to ensure food hygiene and safety in schools. It is necessary to shift the focus of food hygiene management down, focusing on the supervision and assessment of food hygiene in schools by specific responsible persons, leaders in charge and principals, and quantifying them daily and posting them. Severely crack down on the illegal phenomenon of buying, selling and selling fake 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 students' health education. Strengthen food hygiene and safety work: food hygiene and safety work should strictly control seven levels to prevent food poisoning: ① Strictly control procurement, adhere to the system of obtaining certificates for procurement (food hygiene license, inspection and quarantine certificate, food production date), and implement the responsibility system for procurement and inspection personnel. (2) strictly control the storage, food storage label should be clear, the location should be reasonable, raw and cooked separately, to prevent expired food. (3) strictly control the production, food that is not allowed to be produced and unqualified food must be resolutely put an end to entering the operation room, and the operator must properly control the entrance. (4) Strictly keep the food in custody, and keep it warm and clean; After-meal food should be placed in the refrigerator for preservation, and must be thoroughly heated at high temperature when used; Adhere to the sample retention system. ⑤ Strictly control the employees, implement the health certificates of employees, standardize the operation and conform to the rules. ⑥ Strictly control the environment, control the four pests and effectively eliminate rats, cockroaches, flies and other harmful insects; There should be protective facilities such as screen windows and screen doors, and the work clothes of the staff should be cleaned and disinfected. All landowners strictly close the tableware, tableware must be washed and disinfected before use, in line with the relevant national hygiene standards.

4. Do a good job in safety and fire prevention: the canteen should have full-time or part-time safety management personnel; Boiler, gas. Use should be carried out in strict accordance with operating procedures.

Second, specific measures

1. Establish a long-term mechanism for the management, inspection and supervision of school canteens and formulate canteen management measures.

2. Establish and improve various post responsibility systems.

3. Strengthen the propaganda and inspection of food hygiene and safety, and improve the awareness of food safety of all staff. School canteens are required to post the Food Hygiene Law, formulate food hygiene management measures, establish and improve the 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 responsible person and relevant leaders to plug loopholes and eliminate hidden dangers. Relevant leaders and staff regularly and irregularly go to the canteen to spot-check related food quality problems, and immediately rectify them when problems are found.

IV. Procurement of food raw materials

1. Ordering cooked food should confirm that the producers and operators have valid food hygiene licenses and ensure good food procurement. It is strictly forbidden to put food into storage that decays, deteriorates and exceeds the shelf life.

2. When buying meat and its products, you must buy meat that has passed the inspection by the health and immunity department.

3. It is forbidden to buy poultry, livestock and aquatic products that have died of illness, poisoning or unknown causes, and it is forbidden to buy animal offal, water, green beans and sprouted potatoes to prevent poisoning incidents from the source.

4. The detergents and disinfectants used should be safe and harmless to human body.

5. Work requirements of the canteen

1. Keep the kitchen clean and tidy.

2. Tableware and food containers shall be clean, disinfected according to regulations and placed in an orderly manner.

3. Separate raw and cooked food, and clean the food in different areas.

4. The food conforms to the hygiene requirements, so as to prevent rotten and spoiled food and food poisoning.

5. Employees must wear work clothes, and window service personnel must wear masks, gloves (disposable) and work permits.

6. The main foods such as grain, oil, pork, chicken and duck should have product quality inspection certificate, animal and plant quarantine certificate, hygiene license, business license and place of origin, and the goods purchased every day should have invoices or small receipts.

7. Establish the duty responsibility system in the canteen to prevent the destruction of criminals and enhance the awareness of prevention.

notice template for adding meals in the staff canteen 3

1. The staff in the canteen must hold the "health certificate" of the health department.

2. Without permission, no one except the canteen staff is allowed to enter the kitchen operation room;

Third, kitchen cleaning products should be placed separately from condiments and dishes;

Fourth, the use of cooking utensils and appliances should strictly abide by the operating rules to prevent accidents;

5. Before leaving work, the cooks should close the doors and windows and check all kinds of power switches and equipment.

6. Cooking staff should be polite and enthusiastic, and must not make things difficult for dining staff;

VII. The canteen cooks shall abide by the company's management regulations, reasonably control the amount of food preparation, and put an end to waste; At the same time, ensure to provide employees with hygienic and reasonable diet, good service and high-quality food, and not supply inferior, rotten and expired food, otherwise the company will dismiss them;

VIII. The canteen cooks must ensure that the kitchen utensils and canteen environment are clean and hygienic. If they fail to meet the inspection requirements, they will be given a warning and fined 1-5 yuan.

9. The canteen cooks should properly keep and use the canteen utensils, electrical appliances and other items, and shall not intentionally damage them; If it is intentional damage to the goods, it should be compensated according to the price;

1. It is forbidden for cooks to bring home the dishes and utensils in the canteen. If some kinds of phenomena are found, they will be regarded as corruption, and they will be fined above 1 yuan everywhere, and those with serious circumstances will be dismissed.

Xi. The cooks in the canteen should constantly renovate the food patterns, make the food of high quality and delicious, start the meal on time, and must not be lazy and bring outsiders into the canteen work area without permission;

12. It is strictly forbidden for cooks to kill flies or rats with liquid medicine without authorization or to bring toxic substances into the canteen work area without authorization, and they will be dismissed immediately upon discovery;

XIII. Cooks in canteens should take the initiative to work, and actively put forward reasonable suggestions to improve the work efficiency or quality of canteens;

XIV. Cooks should stick to principles, dare to face contradictions and safeguard the interests of the company; If the work attitude and work skills have been significantly improved and affirmed by leaders and many colleagues, certain rewards will be given.

15. canteen managers should choose regular suppliers of daily dishes, non-staple foods and other materials on the principle of high quality and low price and shopping around;

XVI. The purchased items shall be kept fresh, and it is forbidden to buy dead pork, expired and deteriorated vegetables, condiments and meat products;

XVII. The dishes purchased every day must be checked and accepted by the canteen administrator and the cook * * * to ensure that the accounts are consistent; Register the purchased items on the purchase income and expenditure table every day and make statistics; The canteen administrator receives the canteen reserve fund periodically according to the provisions of the finance department, and settles with the finance department in time.

notice template for extra meals in staff canteen 4

As we all know, the quality of an enterprise's meals directly affects the enthusiasm of employees and the production efficiency of the enterprise. If we want all employees to devote themselves to production and operation, we should create a feeling of home for them and the warmth of the enterprise, and provide them with a scientific meal plan. In order to meet this need, the contract management scheme of staff canteen is formulated.

First, the guiding ideology

The staff canteen is the life guarantee for employees in the process of employment. On the premise of safe and hygienic diet, it is led by the company with low profit level and high quality service.