Annual work plan for the unit canteen

Part 1

1. Management of the dining environment:

1. The kitchen is responsible for restaurant hygiene and arranges for kitchen workers to wash and clean twice a day in the afternoon and evening. Including floors, benches, facilities and appliances, etc.

2. The kitchen is responsible for arranging kitchen staff to clean the ceiling, walls, etc. of the restaurant once a month.

3. A "Meal Management System" will be established to regulate the order and hygiene of employees' meals, and violators will be punished accordingly.

4. The security team will arrange for a security guard on duty to control employees’ dining disciplines (including queuing order, checking and marking meal cards, hygienic discipline during meals, etc.) for each meal every day, and correct discipline violations. Behavioral and disciplinary penalties for reporting violations.

5. Clearly mark meal times, windows and precautions, etc. Dining promotion slogans will be posted later to advocate healthy eating and civilized dining culture.

2. Management of kitchen staff:

1. Based on the current total number of diners in the company, hire people with excellent cooking skills, kitchen management experience, professional ethics, and honesty and loyalty. 1 chef, responsible for the arrangement, guidance, supervision and management of specific kitchen work; 3 additional kitchen workers who have kitchen work experience, can endure hardships, obey work arrangements, have good personal hygiene, and are in good health are hired to assist the chef in completing the specific tasks in the kitchen work tasks.

2. All kitchen staff will be uniformly equipped with professional clothing and hats, and strictly require management of work attire, and strict specifications and requirements for kitchen hygiene operations.

3. A "Kitchen Work Management System" will be established to regulate and require the hygiene, safety, procedures, standards, etc. of various kitchen work.

4. Formulate the job responsibilities of kitchen staff, clarify work obligations and responsibilities, conduct monthly work assessments, supervise and reward and punish daily work, and strictly manage the daily work of kitchen staff.

5. Clarify the division of labor and cooperation, and arrange monthly educational training on work guidance, professional ethics and teamwork for kitchen staff.

3. Statistics and management of diners in the canteen:

1. Before the 28th of each month, the Human Resources Department of the two factories will submit the list and number of diners for the next month to the Jinjun Administration Department. Meal cards stamped with special seals will be issued based on the list and handed over to the Human Resources Department of the two factories before the 30th for distribution to the employees themselves.

2. All employees must use their meal cards to be checked by the kitchen staff before they can eat. The kitchen staff have the right to refuse to serve meals to anyone without a meal card.

3. The human resources departments of the two factories must go to the Jinjun Administrative Department in time to return the meal cards of resigned employees or apply for meal cards for new employees. The Jinjun Administrative Department will count the actual daily meals based on the issuance of meal cards. of the total number of people dining, and carry out quantitative purchasing of food based on the results of the total number of people dining.

IV. Food cost allocation, procurement, and cost control:

1. The per capita daily cost of food for employees (including kitchen labor costs) is RMB 8.00. The labor cost per capita is about 0.7 yuan, and the food purchase cost per capita is about 7.3 yuan (the estimated daily food cost per capita is: rice about 1.3 yuan, cooking oil about 0.70 yuan, meat food cost about 2.5 yuan, vegetarian food cost 2.5 yuan, other seasonings Non-staple food accounts for about 0.3 yuan. )

2. The purchase cost is allocated and controlled by the canteen management person according to the market and the number of diners to ensure the quantity and quality of food purchase, and is provided by the Finance Department every month. Classified statistical reports of food expenses for the current month in order to conduct more reasonable allocation and management of canteen expenses.

3. In principle, rice, cooking oil, seasonings, etc. are purchased from fixed suppliers or in bulk by the person in charge of the canteen, and the costs are paid by the Finance Department. Special circumstances may be considered.

4. The Finance Department will pay the person in charge of the canteen a one-time payment for the purchase of human meat and vegetarian food on a regular basis every Monday. The person in charge will then contact the relevant suppliers to purchase and deliver the food according to the actual situation, or it will be delivered within 1-2 days. The fee is paid to the responsible chef to purchase in the market. The responsible chef for market purchases should go to the Jinjun Administrative Department before afternoon every day to reconcile and submit it to the person in charge of the canteen management for review.

5. The person in charge of the canteen management goes to the Finance Department every Monday to review and report all the purchase expenses of the canteen last week. At the beginning of each month, he collects and organizes the expense classification statistics of the previous month and reports them to the Logistics Management Committee for review.

5. Inspection of the quantity and quality of purchased food:

1. All food in the canteen must be inspected by the kitchen person in charge, the administrative department administrator, the chef or the designated inspector. Two or more people must sign for acceptance at the same time and issue an "Acceptance Form" before warehousing and reporting can be made.

2. All purchased food must be counted in quantity, weighed, and evaluated for quality before an "Acceptance Form" can be issued for receipt. Insufficient quantities shall be deducted, and items with poor quality shall be deducted. It should be returned, exchanged or discounted as appropriate.

3. The "Food Acceptance Standards" will be formulated as a reference for food acceptance. Acceptance personnel must conduct acceptance in accordance with the relevant acceptance standards.

4. Acceptance personnel who intentionally create difficulties or intentionally commit fraud will be punished and disqualified from re-inspection. Those who are serious enough to seek personal gain with power will be dismissed based on the circumstances.

6. Storage and management of food:

1. All rice, cooking oil, seasonings, dried vegetables, non-staple foods, etc. will be put into the canteen food warehouse after acceptance. The food warehouse is controlled by The person in charge of the canteen assigns Jin Jun, a member of the administrative department, to be responsible for daily management. All food items must be signed by the chef and must be uniformly recorded in the food warehouse account.

2. In principle, all food must be stored on pads and must not be placed directly on the ground to prevent pests and rodents.

3. Food must be classified, partitioned, and placed in layers according to the three-point principle, and inventory levels and first-in-first-out distribution must be strictly controlled. Ventilation and dryness in the warehouse must be maintained to prevent food from being mixed, spoiled, and Pollution, fermentation, decay, etc.

4. The chef will take out all the food needed for the next day from the food warehouse administrator every afternoon. The remaining food must be reported truthfully. The administrator will reduce the corresponding distribution amount according to the actual situation and strictly control it. Keep more food in the kitchen to avoid spoilage or loss.

5. All fresh vegetables must be signed and taken out immediately. Meat must be washed promptly and placed in a freezer or refrigerator to keep fresh. Water vegetables must not be piled to prevent them from turning yellow or rotting.

6. Raw and cooked foods must be stored strictly separately, and food ready for distribution must be covered.

7.

1. Kitchen must be managed effectively.

1) The floor, kitchen utensils, tables and cabinets in the kitchen must be cleaned regularly every day;

2) All kitchen staff must wear work clothes and hats according to regulations. Maintain personal hygiene;

3) Formulate "Cooking Operation Management Code" to ensure the safety, hygiene and quality of food;

4) Pick, wash, store and cut all food , cooking, loading, and sorting must comply with the "Cooking Operation Management Code" to ensure that employees can eat safe food;

2. Tableware, utensils, kitchen utensils, etc. used by employees for dining must be strictly and effectively controlled .

1) All tableware must 100% undergo a three-level strict cleaning process (i.e. soaking, washing, rinsing) and undergo high-temperature sterilization at 90°C or above for no less than 2 hours;

< p> 2) Establish a "Kitchen Equipment List" for the canteen, purchase necessary kitchen equipment, make full use of existing kitchen equipment, and store them properly;

3) If possible, all employees should undergo necessary physical examinations every year Health checks are conducted to ensure that all personnel using public tableware are free of infectious diseases to prevent the spread of internal infectious diseases;

3. The quality of canteen staff must be effectively improved and their management must be effective Work.

1) Properly increase the salary of kitchen staff and hire regular chefs with good cooking skills and understanding of factory canteen management to take charge of the daily work of the kitchen;

2) Kitchen work Personnel must undergo regular health examinations at intervals of no more than half a year (generally March and September each year), have good personal and public hygiene habits, have good professional ethics and be hard-working;

3) All kitchen staff must establish the work concept of "providing high-quality food and services to employees";

4) Standardize the management of all kitchen staff and strengthen their work Requirements, guidance, inspection, and supervision, and establish a reward and punishment system for canteen staff work assessment;

4. The time for serving meals and the distribution of portions must be reasonably controlled.

1) Properly grasp the time for buying vegetables, preparing vegetables and making soup to ensure that both groups of diners have fresh and hot food available;

2) According to the number of people in the two groups of diners, , distribute the portions of food well to avoid the phenomenon of less rice and less vegetables for the second batch of diners;

3) Understand the actual number of people dining every day, and calculate the amount of rice to add to the pot to avoid insufficient rice. Or waste;

4) Purchase an appropriate amount of food based on the actual number of diners every day and certain reference standards to avoid shortage or waste;

5) Share portions for employees with reference to portion size standards Food, strive to ensure that everyone has enough without waste and equality;

5. The quality of food must be strictly and effectively managed to ensure that employees eat healthily.

1) All purchased raw food ingredients must undergo certain standards of inspection to ensure that the food is safe, fresh, free from rot, deterioration, taste, and discoloration;

2) If possible Stable suppliers should be established and suppliers should be effectively managed to ensure the safety of food supply;

3) Standardize the distribution, storage and rough and fine processing of food to ensure the quality of raw food ingredients;

4) Select and match employees’ food recipes according to the needs of healthy diet and nutrition;

5) Improve the requirements of cooking technology to ensure the color, aroma, taste and nutrition of the food. ;

6) Improve the quality and nutrition of employees’ soup drinks;

7) Increase the number of dishes as much as possible to meet the needs of employees with different tastes;

6 .The canteen should provide employees with good food services as much as possible within the scope of conditions.

1) Regularly publish the daily menu and weekly meal expenses for employees;

2) Set up an employee opinion book so that employees can comment on the hygiene, management, and food dishes of the canteen Wait for more opinions to help the management of the canteen, so that the work of the canteen can satisfy the majority of employees as much as possible;

3) Provide high-quality breakfast for employees and provide late-night snack services for employees who work overtime;

4) If conditions permit, extra meals will be provided to employees on a regular basis during holidays and the first or fifteenth day of each month. The extra meal standard is generally 1 yuan/person;

5) For employees Set up a column on healthy eating knowledge;

6) If possible, set up a canteen, etc.;

7. Standardize the control and management of food costs.

1) Make full use of various existing equipment, rationally use water, electricity, fuel, food ingredients, tableware, kitchen utensils, etc., avoid waste and damage, and eliminate loss;

2 ) Non-fresh food ingredients such as rice, oil, salt, and sauces should be supplied in batches as much as possible to reduce procurement costs while ensuring quality;

3) Meat, vegetables and other fresh food ingredients The supply of food should also be fixed as much as possible to ensure quality and reduce costs;

4) Establish standardized purchase plans, timely distribution, quantity inspection, quality acceptance, billing and warehousing, and standardization of all food purchases Management systems such as storage, receiving and receiving accounts, regular inventory (at the end of each month);

8. Management, supervision and support of employee meals.

1) Both factories have appointed personnel with professional management knowledge and experience to be responsible for the management of employee meals. Food managers should be empowered to recruit and employ people in the canteen, work assessment, cost control, food procurement, The selection and evaluation of suppliers, full management of utensils and items, etc.;

2) Three employees (1 cadre and 2 employees) will be selected by the two factories each month to form a food supervision committee. Regularly make a reasonable evaluation of the employee meal situation of the current month and make suggestions and opinions on the next month's meal, form a written document and publish it on the canteen bulletin board, and make a summary at the end of each month and submit it to the general managers of the two factories for review;

3) Establish an employee food "opinion book" and hold regular face-to-face food management communication symposiums with employees at the end of each month to listen to employees' evaluations, opinions and suggestions on food, jointly improve employee meals, and formulate a written The document is published on the canteen bulletin board and submitted to the general managers of the two factories for review;

4) The company must support the full independence of the food manager in management, ensure that there is no interference from anyone else, and support and assist all aspects of canteen management. Implementation of reasonable measures;

5) Support the replacement of kitchen utensils and equipment due to normal use or damage, support the improvement of kitchen and dining environment facilities, etc.;

In short, we must do a good job for employees In the management of food, we must have the mentality to serve employees wholeheartedly. In terms of methods, we must standardize operations according to the above aspects. In terms of management, we must diligently require, guide and supervise, and at the same time, we must understand and communicate with employees better. opinions, etc. Any work and management, whether it seems simple or complex, to really do it well and manage it well requires professional knowledge and experience. At the same time, it must not only have enough management space, but also require the vigorous efforts of leaders at all levels. Only with support and without interference from other external factors can we truly do a good job.

Part 2

1. We must continue to further strengthen canteen work management, strengthen technical training, and improve the professional level and service quality of canteen employees.

2. On the premise of doing a good job in the canteen. All canteen staff must actively participate in political studies, constantly improve their consciousness of serving teachers and students, and be polite, civilized, and proactive.

3. Strictly implement the Food Hygiene Law, and staff must hold health certificates when working to strictly prevent health accidents.

4. Do a good job in food procurement, transportation, storage, and sanitation. If you find spoiled or contaminated food, do not pre-purchase it to prevent food poisoning.

5. Improve school canteen hygiene. Tableware should be disinfected every day and raw and cooked food should be separated to prevent the occurrence of infectious diseases.

6. Wash all the food, do not eat raw food, and try to eat it freshly.

7. Food should be kept clean, fly prevention measures should be increased in summer, and heat preservation should be done in winter.

8. We must do a good job in purchasing grain, oil, vegetables and other food, and do a good job in various inventory counts and related matters at the end of the month.

9. The quality of the procurement of various materials, food, and vegetables must be ensured. The supply must be timely, purchase less and purchase frequently, and pay attention to cost-effective prices.

10. Correctly handle the working relationship between kitchen staff, support each other, get along well with each other, and work together.

11. The purchased food must be inspected by Zhang Huiming and Pu Jinghua. After passing the inspection, they must sign on the invoice before it can be submitted to the accountant for reimbursement.

12. The purchase of supplies for kitchens (tableware, cooking utensils) and other supplies must be approved by the Director of General Affairs before purchase. The use of large funds must be approved by the principal.

Thirteen. You must consciously do your job well, work hard, and constantly improve the quality of food to ensure that there are no errors and safety without accidents.

14. Cost-effectiveness must be carefully done for all kinds of foods that need to be cooked, including: pasta, oil and salt, seasonings, vegetables, meat, etc., to ensure the normal economy of the canteen operation.

15. Personal attention: Wear work clothes during working hours, do not meet guests in the canteen, smoking and other matters unrelated to work are strictly prohibited during working hours. Take regular baths. Get a haircut and don’t keep your nails too long. For the sanitary areas allocated to individuals, they must be cleaned up in time to ensure that drinking utensils, floors, and warehouses are clean and tidy. The squad leader is responsible for the major cleaning task of the canteen on Friday, so that the canteen is always clean, hygienic and orderly.

Sixteenth, take the change of reporting methods and improve service awareness as the breakthrough point, focus on improving the food in the canteen and strengthening the quality of the food, and work hard.

17. Give full play to the functions of the Catering Committee, hold regular meetings, and listen to and give feedback to teachers and students in a timely manner.

18. At the beginning of the new semester, all canteen staff must accept new challenges with a new attitude. In order to ensure the full development of canteen work, we are confident that we will abide by the school's rules and regulations and never be late. Do not leave early, take good care of public facilities, pay attention to economy, implement the work in detail, and make due efforts to establish a good overall image of the school.

Part 3

1. Guiding ideology

Always follow the school's overall work thinking and focus on "one" center: safety and stability; do "two" well "Service":

Always follow the school's overall work idea, focus on the "one" center: safety and stability; do a good job in "two" services: do a good job in education and teaching services, and do a good job in the lives of teachers and students Service work; implement the "three" in place: awareness in place, responsibility in place, and measures in place. By building and strengthening the logistics management system, establishing a good logistics management order, tapping the potential of logistics work, mobilizing the enthusiasm of logistics work, and ensuring that logistics services work to a higher level.

2. Main points of work

(1) Do a good job in routine work

1. Strengthen team building

(1) Strengthen political theory and business quality learning. By studying policies and regulations and education and teaching theories, we can improve the quality of managers; by learning modern technology and advanced management experience, we can master certain skills and improve management levels; by strengthening ideological and political education, we can create high-quality services and establish dedication and professional ethics. A noble new image; by participating in various studies arranged by the school on time, understand social trends, understand the school's work center and work requirements, and provide better services to teachers and students.

(2) Further improve the job responsibility system for logistics personnel. Positions and responsibilities should be determined based on the needs of school work, so that everyone can clearly understand their job position and job responsibilities, so that everything is managed by someone. , everything is done by someone, everything is recorded, and everything is implemented.

(3) Establish the idea that logistics serves the front line of teaching and further improve work style. Think more, learn more, listen to feedback, and listen to more opinions. Do what you can when things happen, deal with them at any time, don't procrastinate, and don't be a pushover. Adhere to more door-to-door visits, more services, and better services.

(4) Improve the "daily inspection system". The General Affairs Office arranges personnel to conduct daily inspections of the school environment, greening, sanitation, safety, school building maintenance, equipment use, etc., and keep relevant records. Promptly handle and provide feedback on discovered problems. Repair reports submitted by various departments and classes in the school are required to complete the repairs in the shortest possible time and keep records.

2. Strengthen system construction

(1) This semester, the original rules and regulations will be re-examined, enriched, and improved so that they can truly play a role in motivating, constraining, and regulating personal behavior. , can truly use the system to manage, educate and evaluate people.

(2) Arrange, inspect and implement all work, sum up experience in a timely manner, learn lessons, correct deviations, and continuously improve the grade and level of logistics services.

(3) Further improve the school property management system to ensure a sound system and clear responsibilities. If there is any loss, repair it in time or replace it.

(4) Improve the item procurement system, and complete the procurement approval system and the acceptance and return of items to the warehouse according to the value of the purchased items.

3. Strengthen campus construction

(1) Effectively increase the management of the campus environment, educate students to care for every plant and tree on campus, actively carry out activities to beautify the campus, and pay attention to The management of flowers, plants and trees ensures that the campus is purified, beautified and greened.

(2) Effectively strengthen the management of various functional classrooms and activity rooms, and give full play to the role of each functional classroom and activity room. Strictly implement the responsibility system for the storage of special rooms and the principle of compensation for damage to those who damage it.

4. Strengthen financial management

(1) Strictly prohibit arbitrary collection and payment, be diligent and frugal, reduce non-education expenses, and use limited funds for school construction.

(2) Adhere to democratic financial management.

(3) Fees are charged according to regulations, and no class or individual is allowed to charge fees without authorization.

(4) Adhere to the principle of one pen and one account, plan and use funds rationally.

(2) Focus on key tasks

1. Focus on school safety work.

(1) Attach great importance to safety and health prevention work and give full play to the role of all-staff management. Improve the emergency plan system and management measures, implement a supervisory leadership responsibility system, and a management model in which leaders of each line work in different areas and all teachers and staff participate jointly.

(2) Strengthen the publicity of safety and health knowledge, enhance the self-protection awareness of teachers and students, promote the development and internalization of good behaviors and habits, and let the prevention concepts of safety and health be in the brains of teachers and students get solidified.

(3) Frequently check the electrical appliances, circuits, devices and equipment in the venue, facilities and rooms, solve the hidden dangers in a timely manner if problems are found, and ensure waterproofing, anti-theft, electric shock prevention and other accident prevention measures Work.

(4) Collaborate with the Moral Education Department to strengthen the education and safety management of students on road safety while waiting and riding, and personal self-protection.

(5) Carry out routine management of various logistics (janitors, sanitation, canteen, etc.) seriously and responsibly.

2. Focus on the management of school buildings and school assets.

(1) Further improve the school property management system and enhance teachers and students’ awareness of caring for school property. Improve the maintenance reporting system for school products. Relevant personnel will send the repair request form to the logistics office for timely arrangement; after the repair is completed, the person who requested the repair will be responsible for acceptance and signature.

(2) Strengthen the management of school-made school tools, improve the efficiency of use of various types of equipment, ensure proper storage, rational use, and normal maintenance. School-made school tools and equipment must be inspected at the beginning of each period. , books are inventoried and organized, and the responsibility is assigned to the person.

(3) Strictly institutionalize and standardize school property management, give full play to the role of teaching equipment and modern teaching equipment, and strictly prohibit irresponsible behavior such as random taking, misuse, littering, and random placement.

(4) Effectively strengthen the management of activity rooms and give full play to the role of activity rooms. Strictly implement the responsibility system for the storage of special rooms and the principle of compensation for damage to those who damage it.

(5) Strengthen the management of electricity, water, office supplies and daily maintenance, adhere to diligence and thrift, oppose extravagance and waste, and strive to save a drop of water, a kilowatt hour of electricity, and a penny for the school.

(6) Establish and implement purchase requisition, approval, reimbursement, and collection systems, standardize logistics process control, and strengthen administrative warehouse management.

(7) Advocate good ethos, take good care of school facilities and equipment, and take care of flowers, plants, and trees.

3. Focus on canteen management.

(1) Regularly organize canteen employees to learn basic knowledge and basic requirements about food hygiene, and the "Canteen Hygiene Assessment and Acceptance Standards" so that every employee knows the "laws and regulations", understands the "standards", and Carry out the daily work carefully and work together to improve the quality of service work.

(2) Based on the canteen management system, strengthen the management and supervision of all aspects of canteen work. And continue to improve the canteen management system and standardize various operating procedures according to the actual situation.

(3) Strengthen inspection, supervision and democratic management. Frequently go to the canteen to check service attitude, hygienic conditions, quantity and quality of food, dining conditions, and when problems are discovered, praise the advanced in a timely manner and criticize the backward.

(4) Adhere to the principle of diligence and frugality, strictly control procurement, import and export of goods, save food, water, electricity, and fuel, be careful with budgets, reduce costs, and improve food quality.

(5) Establish food safety first awareness, strictly control food hygiene, pay attention to and strengthen food hygiene work records, take safety precautions, clarify responsibilities, and do a good job in fire prevention, theft prevention, and virus prevention, And clean regularly and do a good job of cleaning.

(6) Listen carefully and actively to the feedback from teachers and students, and strive to meet the requirements of teachers and students as much as possible according to the actual situation. Do a good job in school logistics support.

4. Focus on ensuring that campus hardware facilities meet standards.

(1) Complete the standardized construction of school sports fields.

(2) Do a good job in the application and construction of the academic lecture hall.

5. Focus on the promotion and service of school milk.

(1) Carry out publicity and mobilization to let parents and students understand the importance of drinking student milk.

(2) Provide all-round milk supply services for school children.

3. Work measures:

(1) Update concepts and enhance service awareness

1. All logistics staff must establish the belief that the interests of teachers, students, and parents come first The service concept takes the reasonable needs of teachers, students, and parents as the starting point and destination of work, thinks about what teachers, students, and parents think, and serves teachers, students, students, and parents wholeheartedly.

2. Strengthen the mass line in logistics work, mobilize and organize teachers and students throughout the school to participate in democratic participation, democratic management, democratic decision-making, and participate in logistics management.

(2) Careful budgeting and strict management

1. Based on the teaching needs and the actual situation of the school, in line with the principle of careful budgeting, formulate relevant project budgets and strictly implement the use of planned funding limits.

2. Strengthen the management of network communication fees, water and electricity fees, printing fees, etc.

3. Strictly implement the purchase requisition, approval, acceptance, warehousing and reimbursement system.

(3) Make the best use of the materials and give full play to the functions of the equipment

1. In order to make the school’s existing school equipment realize its effectiveness, teachers and students should be encouraged and promoted to boldly and Use it regularly to truly give full play to the "education" function of the equipment and make the best use of it.

2. While encouraging use, strengthen management and implement strict registration of usage, equipment status, and loan and return procedures to avoid unnecessary human damage, loss, etc.

3. Increase regular (beginning, mid-term, and end-of-term) and daily inspections of school property and buildings, and strictly implement the reward, penalty, and damage compensation system for the custody of school property. Implement contract management of daily necessities, class supplies, doors, windows, window handles, benches, etc. distributed at the beginning of the period, so that whoever damages them will be responsible.

(4) Strengthen cooperation and do a good job in environmental sanitation

1. This semester, we will continue to increase the inspection, repair and maintenance of school buildings, environmental greening and other work, and strive to be a teacher Create an elegant learning and working environment for students.

2. Do a solid job in health work. Problems must be pointed out and corrected in a timely manner.

3. Cooperate with the Moral Education Office, Academic Affairs Office and other departments to carry out educational activities on loving our campus and caring for public property to students through blackboard newspapers, morning meetings, flag-raising ceremony speeches, etc.

(5) Continue to work tirelessly to improve safety awareness

1. Strengthen campus inspections and conduct timely and thorough inspections of school buildings, buildings, sports equipment, etc. that are found to have safety hazards. Repair and troubleshooting.

2. Strengthen campus food safety management, regularly publish food safety knowledge, strengthen campus food hygiene inspections, and strengthen supervision of purchase channels to ensure hygiene and safety.