There is an urgent need for three catering management systems, and I hope experts can answer! urgent ...

1, the restaurant should be kept clean, free of flies and dust, and don't wipe the floor after the tableware is set or when customers eat.

2. Unused tableware after the meal time is set should be recycled, disinfected and cleaned to ensure that the tableware is not damaged.

3. Condiments for customers should meet the corresponding food hygiene requirements.

4. When the provided food is discovered or told by the customer that it is really photosensitive or suspiciously deteriorated, the restaurant waiter should immediately change the food and inform the food preparation staff to immediately check the similar food to ensure safety and hygiene.

5. Regularly clean and check the food sold in the bar to prevent the expired or deteriorated food from being sold.

Hygienic management system of canteen warehouse

1, food raw materials must be strictly checked and accepted before storage. Bulk food found with unqualified health reports and supply bills shall not be put into storage.

2. Adhere to the principle of warehousing registration and FIFO warehousing.

3, all kinds of food raw materials must be classified (library), stored on shelves, off the ground partition, stamped, clearly marked. Food additives must be put in the counter.

4, regularly check the quality of food, timely treatment of food raw materials that have deteriorated or exceeded the quality assurance, and food raw materials that have not been treated in time should be marked as "to be treated".

5. Keep the warehouse clean, dry and ventilated. Refrigerators (cabinets, warehouses) should be cleaned and defrosted regularly, so that there is no blood, water and ice slag.

It is forbidden to store toxic, harmful, non-food items and personal daily necessities in the warehouse.

Hygienic management system for canteen employees

1. Employees must pass health examination and obtain health certificate and food hygiene knowledge training certificate.

2, employees should develop good health habits, do a good job in post (responsibility) area health, keep clean at any time. Personal hygiene adheres to the principle of "four diligence, three noes, three musts and four musts".

"Four Diligences": Wash your hands and cut your nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; Change your work clothes frequently.

"Three noes": non-food processing and manufacturing items and personal daily necessities are not allowed to be brought into the workplace; Do not wear rings, necklaces, bracelets (bracelets), earrings and other accessories and paint nail polish when working; Smoking, wearing work clothes, entering the toilet and leaving the production, processing and business premises are not allowed in the business premises.

"Three Essentials": wear a neat work coat and hat when going to work, and your hair must be completely worn under the hat; Wear a mask when processing cooked food such as cold dishes and operating in the pantry; You need special tools to eat directly.

"Four Persistences": adhere to the sanitary operation rules, adhere to the disinfection of public goods, adhere to wet cleaning, adhere to gargle and brush your teeth to prevent bad breath.

Don't eat, spit or pick your ears or nose during working hours.

Management system of physical examination and training for employees in canteen

1. Anyone engaged in the production and operation of food and drinking water, the production of chemical products, and direct service to customers in public places must undergo health examination and obtain a health certificate before taking up their posts, and obtain a training certificate after passing the health knowledge training.

2. Employees should carry health training certificates with them at work or hand them over to the department for unified custody for inspection.

3. Employees suffering from intestinal infectious diseases such as dysentery, typhoid fever and viral hepatitis (including pathogen carriers), active tuberculosis, catarrhal or exudative skin diseases and other diseases that hinder direct contact with customers should leave their posts immediately.

4. The training of production and business operation personnel shall include the persons in charge of production and business operation units, health management personnel and general employees, and the primary training time shall be no less than 20, 50 and 15 hours respectively.

5. According to Article 9 of the Measures for the Administration of Food Hygiene Knowledge Training for Food Production and Business Operators, food production and business operation entities must have the person-in-charge or health management personnel who have been trained in accordance with the regulations and obtained the training certificate before they can apply for opening. Health administrative departments at all levels shall not issue health licenses to food producers who do not meet the above conditions.

Raw material procurement and certification system

1. The raw and auxiliary materials of food must be purchased from the production and business operation entity with valid hygiene license, and the qualified hygiene experience report and supply bill of this batch of products must be obtained from the supplier.

2, adhere to the bulk food raw materials, accessories (rice, flour, oil, meat, spices, etc. ) and food additives, vegetables, fruits, etc. There should be a relatively fixed purchasing place.

3. The labels of packaged foods must be clear and conform to relevant regulations. It is strictly forbidden to purchase "three noes" (no market name, no venue, no production date and no shelf life) food.

It is strictly forbidden to purchase foods that are spoiled, rancid, moldy, moth-eaten, mixed with foreign bodies or other sensory properties, contain or pollute toxic and harmful substances, which may endanger human health, meat and its products that have not passed the veterinary hygiene inspection, shaped packaged foods that have exceeded the shelf life and do not meet the food labeling requirements, and other foods that do not meet the food hygiene standards and hygiene requirements.

Hygienic management system of food distribution

1. The packaging and transportation of distributed food shall meet the relevant hygiene requirements, use special means of transportation, and have strict protective facilities to prevent pollution.

2, the distribution of food should indicate the production time and shelf life, prohibit the sale and distribution of food beyond the shelf life or corruption.

Transport tools should be stored in a fixed position and cleaned and disinfected on time.

Food poisoning emergency treatment system

1, the food production and business operation entity shall establish a customer complaint registration, and the formulation personnel shall be responsible for accepting complaints and making detailed records.

2, found food poisoning or suspected food poisoning should immediately stop production and business activities, and report to the Zhuzhou Municipal Health Bureau or health law enforcement supervisor.

3. Actively assist health institutions to treat patients.

4. Properly protect the site, including the remaining meals, food and food raw materials, tools, equipment, site and staff, and shall stick to their posts and accept the investigation, and shall not conceal, falsely report, delay or obstruct.

5. Actively assist the staff of health supervision institutions and disease prevention and control institutions to investigate the accident, truthfully provide information, data and help collect samples.

6. In case of emergency announcement or recall to sell suspected poisoned food or sick food, we should actively cooperate with the health administrative department to implement various measures as required.

Boiling water and bathroom management system

1. Charging standard for boiling water: 0. 15 yuan per bottle for hot water bags (regardless of size), 0.3 yuan per bottle for hot water bags (regardless of size), and barrel (below 18 liter) per barrel 1 yuan.

2. Refuse to pay cash, and charge with Jinlong Card.

3. Supply time: 6: 20 am to 8: 00 noon:10: 40-13:10 at night: 15: 40- 19:.

In order to ensure the normal supply of boiled water every day, please save water and refuse to wash the lunch box. Found once, fined 50- 100 yuan.

5. Take care of public facilities and compensate for the damage.

6. Keep the bathroom clean, do not litter, and do not shit in the bathroom.

7. It is forbidden to wash clothes in the bathroom.

Take good care of your valuables, and you will not be responsible for any loss.

First of all, strictly perform your duties.

1, get to work on time, do not leave without leave or leave early during working hours, and do not stay in the canteen after work.

2. Personal calls or visitors are not allowed during working hours.

3. Don't eat, turn on radio and TV, sing or talk loudly during working hours.

4, eat on time, do not waste, must eat in accordance with the regulations of the restaurant.

5. Don't use foul language, laugh at or ignore teachers, students and parents, and don't argue with customers or colleagues in public.

6. Be polite in the workplace, stand and serve, don't talk and chat loudly, don't comb your hair or touch your face in front of guests, and don't pick your ears and nostrils.

Second, appearance and appearance.

The gfd of employees directly affects the reputation and style of the canteen, and all employees must fully realize the importance of this issue.

1. Employees must keep their clothes clean and wear working hats.

2. It is appropriate for male employees not to cover their ears and back collar. No beard. Female employees are not allowed to have long hair, and their hair should not cover their shoulders. Keep it elegant, elegant and strong, don't wear heavy makeup and don't use strong cosmetics. Employees must always trim their nails and hair to keep them clean and tidy.

3. Accessories are limited to wearing wedding rings, and the white case owner cannot wear rings.

Third, work attitude.

1. Etiquette is the most basic attitude of employees towards customers and colleagues. Window staff should stand and serve with a smile. Use honorifics, put the word "please" first, keep the word "thank you", and be warm and polite.

2. Efficiency-provide efficient services, pay attention to work details, and solve problems for customers.

3. Reception-No one in any department can simply refuse to ask for any employee that the customer wants. If it is not the work of this department, it must also tell the relevant departments on behalf of the guests and take the initiative to contact them.

4. Responsibility-whether it is daily service or normal work, everything is completed in time.

5. Cooperation —— All groups should actively and sincerely cooperate with each other, and no wrangling is allowed. When selecting members, they should work together to solve problems.

6. Loyalty-Loyalty and honesty are the qualities that every employee must possess. He must report anything and correct any mistakes. He shall not provide false information, whitewash his actions, betray his actions or frame others.

Fourth, attendance at work.

1. Employees must work according to regulations.

2. In case of overtime, illness, personal leave, business trip and other reasons, it should be reported to the team for verification.

Verb (abbreviation of verb) takes care of public property and maintains environmental sanitation.

1, take good care of all utensils in the canteen, pay attention to the regular maintenance of all equipment, save water, electricity or consumables, and do not take public property indiscriminately or throw useful public property.

2, cultivate the virtue of hygiene, don't spit, don't throw peel scraps, cigarette butts or sundry, such as paper scraps and sundry found in public places, should be picked up in time, to ensure that the canteen environment is clean and comfortable. In the dormitory, employees should abide by dormitory management regulations and pay attention to dormitory hygiene.

Six, staff wardrobe management

The staff wardrobe is used to store work clothes, not food or other items, and should be kept clean and tidy.

Seven, work clothes management

1, according to the needs of work, the canteen will be given two sets of uniforms.

2. Employees must be kept clean and tidy, and they must wear work clothes according to regulations when going to work.

3. When employees leave their jobs, they must return their uniforms to the department. If they are lost or damaged, they must pay compensation according to regulations.

Eight, staff dormitory

1, the staff dormitory is a place to provide accommodation and rest for employees, and every employee must strictly abide by it.

Relatives, friends and foreigners are not allowed to stay overnight.

Gambling, drinking, fighting or engaging in illegal activities are not allowed in the dormitory.

4. Keep the dormitory quiet and tidy, turn off the lights and rest after 22: 30 in the evening.

5, must ensure that indoor and outdoor clean, do not litter, urinate everywhere.

Nine, safety rules

1, pay attention to fire and theft to prevent food poisoning. If you find signs of an accident or smell an odor, you must immediately find it and report it in time to effectively eliminate hidden dangers.

2, employees should carefully check before coming off work, eliminate unsafe hidden dangers, to ensure the safety of life and property.

3, relatives and friends or irrelevant personnel are not allowed to be brought into the workplace.

All the money and things left by customers should be handed over to the office (that is, the canteen office).

Under the leadership of the canteen manager, the monitor is responsible for the overall work of the class, and its duties are:

1. Do a good job in the political and professional study of the employees in this class and improve the overall quality of the employees. Firmly establish the idea of "three services and two education".

2. Be responsible for the work plan of the class, the allocation and division of work of attendance personnel, and the custody of tools, equipment and maintenance materials.

3. Formulate safety measures, supervise their implementation, promptly correct and criticize all bad behaviors that violate operating procedures, and ensure work safety.

4. Hold team meetings regularly to comment on employees' work and establish a healthy atmosphere for employees.

5. Actively advocate water conservation, and strive to promote water-saving technologies and measures to effectively save water.

6. Proactively report to the center manager in time. Strive to realize the situation and actively implement the spirit of instructions from superior leaders.

7. Complete other tasks assigned by the center manager.