Hospital canteen contracting plan

Hospital canteen contracting plan

1. Operation and management work content:

1. Strictly perform the operation and management contract, abide by various rules and regulations, obey and fully cooperate Party A’s management work.

2. Procurement, distribution and strict acceptance of various high-quality grains, oils, ingredients and condiments;

3. Accept regular inspections of dish quality, hygiene and service quality, and comply with Sample retention is required;

4. Provide multiple meal services, nutritional matching, cooking and meal sharing of various dishes;

5. Start meals on time, maintain quality and quantity;

6. Manpower arrangements for kitchen staff and daily management of salaries, benefits, etc.;

7. Accept supervision and improvement suggestions from relevant departments of your hospital from time to time;

　8. Prevention of fire hazards and food hygiene and safety in rooms and restaurants;

9. Other related matters negotiated by both parties.

2. Suggested meal standards

1. Suggested specific meal standards for your hospital staff:

Breakfast menu arrangement: milk, eggs, steamed buns, steamed buns, Choose any combination of porridge, kimchi and fermented bean curd, unlimited porridge and kimchi, 3 yuan.

Lunch menu arrangement: six dishes and one soup, choose two meat dishes, two vegetarian dishes and one soup, no limit on rice (excluding late night snacks), 8 yuan.

Lunch menu arrangement: six dishes and one soup, choose one meat, one vegetarian and one soup, unlimited rice (excluding late night snacks), 6 yuan.

Dinner menu arrangement: six dishes and one soup, optional two meat dishes, two vegetarian dishes and one soup, unlimited rice (excluding late night snacks), 8 yuan.

Dinner menu arrangement: six dishes and one soup, choose one meat, one vegetarian and one soup, unlimited rice (excluding late night snack), 6 yuan.

Pasta: noodles, noodles, dumplings, etc.: 2. Specific meal recommendations for patients and their families:

Lunch menu matching arrangement: six dishes and one soup, two meat and two vegetarian options One soup, unlimited rice (excluding late night snacks), 10 yuan.

Lunch menu arrangement: six dishes and one soup, choose one meat, one vegetarian and one soup, any rice (excluding late night snack), 7 yuan.

Dinner menu arrangement: six dishes and one soup, optional two meat dishes, two vegetarian dishes and one soup, unlimited rice (excluding late night snacks), 10 yuan.

Dinner menu arrangement: six dishes and one soup, choose one meat, one vegetarian and one soup, unlimited rice (excluding late night snack), 7 yuan.

Pasta: noodles, noodles, dumplings, etc.:

Different dishes and styles of small pots are available for single frying. The price is to be determined according to the market price. According to the actual needs of special patients and based on the advice of nutritionists, we can provide different nutritious meals, soups, and processing of supplied materials, etc.

The above meal prices and matching methods are subject to the final negotiation between the hospital and our company.

3. Food hygiene management system

(1) Personal hygiene of staff:

1. Dressing: Staff must wear work clothes, Work hats are neatly worn. In addition to playing the role of labor protection, work clothes should also be elegant and elegant. Hair must be kept clean, styled and long so that it does not interfere with work and hygiene. Female staff are not allowed to wear make-up or jewelry; work clothes must be kept clean and hygienic, washed and changed frequently, and designated for exclusive use. You should change out of work clothes promptly when leaving your post.

2. Male staff are strictly prohibited from growing long hair, beards, and long nails; female staff are advised to have their hair wrapped in a work cap, and it is strictly prohibited to grow long nails or apply nail polish.

3. Staff members are strictly prohibited from picking their ears, picking their noses, scratching their hair, scratching, or sneezing on others during working hours. It is strictly prohibited to spit or litter.

4. It is strictly prohibited to wash clothes, shoes, socks or other personal belongings in the sink or vegetable sink.

5. All staff must wash their hands before working and soak their hands in disinfectant water for two minutes. They must wash their hands and use disinfectant every time they leave the workplace to engage in non-food processing work before returning to make food. Soak in water for two minutes.

6. All staff must wear masks when serving meals, and must wear disposable sanitary gloves when they need to touch food and tableware with their hands.

7. It is strictly prohibited for staff to smoke, drink, eat snacks, laugh, quarrel, fight, gamble and other non-work-related behaviors during working hours.

8. Employees must hold valid health certificates and health knowledge training certificates to work.

9. Implement the morning inspection system. Those who are found to have fever, cough, diarrhea and other symptoms as well as purulent skin diseases should immediately suspend their work. 4. Warehouse management 1 Ingredients and auxiliary materials warehouse

(1) Only ingredients and auxiliary materials can be stored in this warehouse. It is strictly prohibited to store cleaning supplies and items with strong odor, poisonous, harmful or inedible items.

(2) All items must be packed and covered in white plastic boxes. There must be clear classification signs on the outside of the box and they must be stored in classified areas.

(3) The warehouse must set up clear detailed warehouse management accounts by classification, and make detailed records of the entry date, quantity, validity date, withdrawal date, quantity, and recipient of the items.

(4) The warehouse must implement material flow card management. The material flow card must clearly reflect the name, brand, specification, quantity, validity date, etc. of the items.

(5) The warehouse must be ventilated, dry, clean, tidy and orderly, and meet the requirements of 7S. A dedicated person shall be responsible for regular cleaning every day.

(6) The warehouse must be managed by dedicated personnel at designated locations, paying attention to theft prevention, fire prevention, and pest prevention. The warehouse door must be locked when people leave, and pest control and rodent control are carried out regularly in accordance with regulations to ensure that there are no flies, mosquitoes, rats, Cockroaches and other pests.

(7) The storage capacity of items is based on the weekly usage as the maximum storage capacity, and the distribution of items follows the principle of "first in, first out".

2 Main Granary:

(1) Only rice, flour, beans, cereals and other staple food items can be stored in this warehouse; it is strictly prohibited to store cleaning supplies and strong-smelling, toxic, Hazardous or non-edible items.

(2) All items must be stored in categories and partitions. When placed close to the ground, items must be isolated and moisture-proof with tripods or floor glue, and should be kept off the ground and away from the wall.

(3) The warehouse must set up a special management ledger, and make detailed records of the entry date, quantity, validity date, withdrawal date and recipient of the items.

(4) The warehouse must be ventilated, dry, clean, tidy and orderly, and have a dedicated person responsible for regular cleaning every day.

(5) Warehouses must be managed by designated personnel, paying attention to theft prevention, fire prevention, and pest prevention. The warehouse door must be locked when people leave, and pests and rodents must be killed regularly according to regulations to ensure that there are no flies, mosquitoes, mice, Cockroaches and other pests;

(6) The storage capacity of items is based on the maximum storage amount per week, and the distribution of items follows the principle of "first in, first out".

5. Material epidemic prevention system

Foodborne infections are one of the growing public health problems in the world. Foodborne bacterial infections that have occurred continuously in recent decades are mainly caused by Vibrio cholerae, Shigella dysentery, Salmonella, Campylobacter, pathogenic Escherichia coli O157:H7, and Listeria monocytogenes. In order to minimize the occurrence of food-borne infectious diseases, our company mainly adopts the following control measures:

1. Purchase food from business units holding health licenses, and maintain relatively fixed food purchasing locations, infrequently Change supplier. When purchasing animal food raw materials used in the canteen, you must obtain relevant inspection and quarantine certificates and check relevant qualification marks. Quality inspectors will conduct strict re-inspections according to the "Inspection Standards for Animal Foods".

2. Purchase fresh and clean food raw materials.

3. Purchase packaged food within the shelf life. The product label includes the production unit, production address, production date, shelf life, product ingredients, etc.

4. Do not purchase bulk food of unknown origin and unable to provide corresponding product labels.

5. Do not purchase cold meat and cold dishes and pastry products from outside, and do not purchase processed cooked food from outside.

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 all foods thoroughly, especially meat, milk, eggs and their products. The core temperature of large pieces of food should not be lower than 70℃.

9. Vegetable cooking procedures: one wash, two soak, three blanching and four stir-fry.

10. Cook and suffocate the green beans to make them lose their original green color and beany taste.

11. The soy milk should be cooked thoroughly and heated continuously for 5-10 minutes after boiling.

12. Do not process cold meat or cold dishes.

13. Food should be prepared and sold immediately. It should generally not take more than 2 hours from preparation to sale.

14. Remaining food should be heated thoroughly at high temperature before being sold again.

15. Do not use sprouted potatoes, wild mushrooms, gourds and other raw materials to process foods that may contain toxic and harmful substances. There are dedicated personnel to inspect and accept the food entering the warehouse, and the food is placed on the shelves in categories.

16. Food should be stored strictly in a manner that separates raw and cooked food to avoid cross-contamination.

17. Knives and chopping boards used for raw and cooked food should be strictly used separately.

18. Food should be stored strictly in a manner that separates raw and cooked food to avoid cross-contamination.

19. Properly store toxic and harmful substances, such as rodenticides and insecticides, and do not store them in food warehouses, food processing and dining places.

20. Containers for storing nitrates and nitrites must be clearly marked to avoid accidental ingestion and misuse.

21. Refrigerators and other refrigeration equipment should be cleaned regularly to ensure the refrigeration effect of the refrigerator.

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

23. Thermal disinfection requirements: dry heat disinfection at 120°C for 15-20 minutes, and boiling disinfection for more than 15 minutes.

24. Disinfection requirements for disinfection cabinets: Disinfect strictly according to the instructions of the disinfection cabinet, and check regularly to ensure the disinfection effect.

VI. Food processing hygiene system

1. Rough processing of ingredients

(1) Carefully select and remove yellow leaves and debris.

(2) Peel the fruits thoroughly and pick out all the buds.

(3) Remove residual hair and dirt from meat.

(4) Remove residual hair, internal organs, tail cocks, etc. from poultry.

(5) Dry goods will be issued according to regular operations.

(6) When washing food, you must soak it once, wash it twice, clean it three times, and put it in the basket four times.

(7) Use separate containers for raw materials, semi-finished products, and finished products, and use separate washing pools for dry goods, fruits, vegetables, and meat to avoid cross-contamination.

(8) Plastic baskets used to hold semi-finished products such as fruits, vegetables, etc. must be cleaned before and after use, placed in designated areas and clearly marked, and are strictly prohibited from being placed directly on the ground.

(9) When processing food in the rough processing operation room, garbage cannot be thrown directly on the ground or into the sewer. It should be put directly into the trash can. During the rough processing operation, it must be kept dry and clean after use.

2. Ingredient cutting and matching

(1) The chef will fill in the cutting and matching requirements in detail on the production board according to the dishes of the day.

(2) The ingredients are cut and matched according to the requirements of "diced to diced", "silk to silk", and "slices to slices".

(3) The "three inspection system" ("self-inspection, mutual inspection, and special inspection") is strictly implemented during the matching process.

3. Cooking

(1) Professional chefs cook. There is a dedicated person responsible for each dish, with a clear division of labor and good production records.

(2) Chefs pay attention to the heat when cooking, which not only saves fuel but also ensures the quality of the dishes.

(3) Seasonings are complete and put in standard amounts to ensure that the taste of the dishes meets the requirements.

(4) The chef should control the cooking progress according to the meal start time to ensure that the supply during the meal peak can meet the requirements and there will not be too much waste after the meal is completed.

(5) Review the existing problems in the cooking process on the day based on the customer satisfaction survey results, formulate improvement plans and strengthen training.

(6) Strictly process each meal of rice in accordance with the "Rice Steaming Operation Guidelines" to ensure that the rice quality meets the requirements.

VII. Tableware Hygiene

1. Rice spoons, soup ladles, vegetable spoons, and shovels cannot be placed directly on the countertop. They should be placed in a clean bucket or basin and Area identification is required.

2. After use, rice bowls, soup bowls, dishes, chopsticks and other tableware must undergo four procedures: rinsing with boiling water, washing with clean water and detergent, rinsing with clean water, and high-temperature disinfection to ensure that the inside and outside of the tableware are clean. , dry, no food residue, no oil stains, no detergent foam, and no odor before it can be put into use: disinfected tableware must be inspected for each meal every day, and it can only be put into use after being inspected to meet the hygienic standards. Each tableware inspection The pass rate cannot be lower than 97, and the position of the sterilized tableware to hold food.

3. Keep floors, countertops, gutters, doors and windows clean and tidy at all times.

4. Pay attention to hygienic maintenance and cleaning before, during and after cutting.

5. The sinks for washing fruits, vegetables, meat, tableware, and utensils must be clearly marked and used separately. All sinks must be cleaned before leaving get off work; woks and soup pots must be kept clean after use. And put in appropriate amount of water.

8. Kitchen hygiene

1. Kitchen equipment such as stoves and steam cabinets should be cleaned every day, and the range hood system should be cleaned regularly.

2. The workbench, shelves, and condiment table must be kept clean at all times.

3. Commonly used ingredients such as oil, salt, soy sauce, and unused rice and vegetables should be covered before leaving get off work.

4. Clean the refrigerator and freezer regularly to ensure cleanliness and hygiene.

5. The canteen must be thoroughly cleaned once a week, including: warehouses, offices, restrooms, cooking rooms, rough processing rooms, corridors, snack rooms, restaurants, dining areas, etc. Facilities/equipment: including doors, windows, ceilings, floors, walls, corners, lamps, sockets, switches, stoves, tableware, sewers, range hoods, refrigerators, sinks, sinks, vegetable sinks, Shelves, fans, air conditioners, dining tables, stools and all sanitary corners, etc.

6. Trash cans and rancid water buckets must be kept basically clean, clearly marked and covered, and cleaned on time.

9. Restaurant Hygiene

1. The tables and chairs in the restaurant must be kept clean before the meal. There are no rice or vegetable residues, no oil and sewage stains on the table, and no dust and debris on the stool legs. , the floor is clean and free of oil stains, and a dedicated person must maintain the cleanliness of the restaurant during the meal.

2. The walls, doors, windows, ceilings, tiles, and glass in the restaurant must be kept free of dust and cobwebs. Fans, light tubes, mosquito killer lamps, promotional slogans, and switches and sockets must be kept clean for a long time.

3. Clean up twice a week, use detergent to clean the countertops and floors, and try to keep the restaurant free of flies, mosquitoes, cockroaches, mice, etc.

4. Dedicated personnel should be assigned to recycle tableware, and no littering is allowed. Leftovers and leftovers must be transported away in a timely manner to ensure that there is no odor in the restaurant.

5. In order to prevent slipping, non-slip carpets are laid at each queuing entrance, entrance and exit to seriously prevent employees from falling.

10. Food quality supervision system

Ensure that all its products comply with national health standards and quality standards.

1. Conduct strict acceptance of incoming materials according to different inspection standards corresponding to different ingredients, and conduct strict acceptance of incoming materials based on ingredient variety, batch size, sampling quantity, inspection results, unqualified processing results, incoming material date, The storage space, distribution unit name and distribution quantity are recorded in detail to facilitate the tracing of quality problems.

2. The food materials delivered to the site after passing the inspection will be re-inspected by the on-site warehouse keeper, and they can only enter the processing room if they pass the inspection.

3. Purchase and eat vegetables on the same day, and use the "Pesticide Test Card" to detect pesticide content.

4. Raw materials must be operated in strict accordance with the "handling, storage, packaging, and protection procedures" before distribution to ensure that the risk of quality problems caused by human factors is minimized.

11. Quality supervision of the processing process

1. The canteen manager shall supervise the entire production and processing process in accordance with the requirements of the "Operation Instructions" and "Position Positioning Management Card" Supervise to ensure that the quality of the processing process meets the requirements and make good process quality records.

2. The company management department regularly and not necessarily conducts random inspections of the operations of each site (including: food hygiene, food quality, process hygiene, safety hazards, etc.) based on the "Comprehensive Performance Appraisal Standards" and will The inspection results are used as an objective basis for evaluating the performance of each site, and reasonable punishments are imposed.

3. Actively accept customer supervision

It is recommended that your hospital organize a "food quality supervision team", and the team members will randomly conduct quality inspections on the food raw materials, processing processes and products in our canteen. During spot checks, our company's management staff communicated regularly with the "Food Quality Supervision Team" to solve problems in a timely and effective manner, and set up a full-time customer specialist and a suggestion box in the canteen lobby.

12. Service Commitment

1. Strictly abide by the regulations formulated by your hospital.

2. Carry out all operations in strict accordance with national food hygiene standards.

3. Strictly operate in accordance with the IS09001 (2000 version) quality management system.

4. Strictly fulfill the terms of the contract, ensure quality and quantity, and provide attentive service.

5. Serve meals to the staff, patients and family members of your hospital in a civilized and courteous manner.

6. Employees must be in good health and hold a valid "health certificate", and accept the relevant disciplinary constraints of your hospital.

7. Provide free herbal tea and sugar water services to your hospital employees in summer.

8. Accept your hospital’s suggestions for improvement at any time and deal with them promptly and appropriately.

9. Our company and the relevant institutions of your hospital will jointly participate in supervision and management.

13. Delivery of operating and management expenses:

1. Deliver water, electricity and gas expenses on time and in quantity.

2. Pay the management expenses such as canteen space and equipment use in accordance with the regulations of your hospital.

3. Pay various fees in strict accordance with relevant national regulations.