Town government canteen management system

Management System of Town Government Canteen 5 Articles

The town government canteen should be kept clean, hygienic, neat and orderly. Canteen staff should pay attention to hygiene and care for the environment, clean the kitchen, dining room and other places every day, arrange kitchen utensils and tableware, and clean the kitchen, dining room floor and doors and windows once a week; It is necessary to clean and disinfect kitchen utensils and tableware regularly to ensure the cleanliness and hygiene of kitchen utensils and tableware. The following is my collection of the town government canteen management system. Welcome to reading.

Town government canteen management system 1 In order to strengthen canteen management and improve the level of catering service guarantee, the following management system is formulated according to the actual situation of canteens and the research of township party committees and governments:

1, the staff must do a good job in serving the office staff. Consciously abide by the rules and regulations of the district government and the office, and do your job wholeheartedly.

2. Obey the management, listen to the opinions of government comrades with an open mind, constantly improve, improve the quality of food, increase the variety of dishes, and work hard on color, fragrance and taste.

3, correct service attitude, polite, civilized diet, equal treatment of comrades, canteen staff do not engage in specialization. Strictly abide by labor discipline, go to work on time, and conscientiously implement the leave system. Smoking is prohibited in food processing places, and drinking is strictly prohibited during working hours. Eat and cook on time.

4, take good care of public property, canteen tableware is not lent out, if there is any damage, loss, need to report to the head of the canteen in time.

5. Strictly implement the "Food Hygiene Law" and the "May 4th" system of food hygiene, keep the kitchen, dining room and surrounding environment clean and tidy, keep the items in an orderly and reasonable position, pay attention to personal hygiene, and wear work clothes and masks during working hours.

6, the implementation of electricity saving, fuel saving, water saving, solar terms. Air conditioners, electric lights, electric fans and faucets are all handled by special personnel, so it is not necessary to switch them on and off frequently.

7. Establish the safety awareness of fire fighting, electricity consumption, gas consumption, equipment and instruments, and assign special personnel to be responsible for the main facilities and equipment.

Town government canteen management system 2 In order to effectively implement the "Food Sanitation Law of People's Republic of China (PRC)", prevent food poisoning or other food-borne accidents, and ensure the health of government staff, the following system is formulated in combination with the actual situation:

First, the canteen environment should be overall and orderly.

1. Take effective measures to clear the sanitary corner, add fly prevention facilities, and eliminate harmful insects such as rats, cockroaches and flies and their nesting conditions.

2, environmental sanitation adhere to the cleaning, the chef is responsible for the overall hygiene of the kitchen, the waiter is responsible for the overall hygiene of the restaurant. There are no cobwebs in the corner, no stains on the wall and no dust on the ground. The goods in the warehouse should be placed on shelves, off the ground and off the wall, and the name of the goods should be marked.

Second, the canteen tableware and food hygiene

1, all kinds of equipment should be wiped clean after use, and food utensils should pass four tests: one wash, two brushes, three flushes and four disinfections. All tableware should be disinfected by special personnel. Large storage equipment such as freezers and lockers should be scrubbed and disinfected regularly with disinfectants, and small tableware such as dinner plates should be disinfected with disinfection cabinets. Chopping boards and knives should also be disinfected and stored after use.

2, cleaning food must be thorough, and pool cleaning, frame placement. When processing, the utensils should be disinfected and the processed food must be thoroughly cooked. Raw, cooked and semi-finished foods should be stored in pots and cabinets.

Third, the canteen staff hygiene

1, all canteen staff must hold health certificates. When a staff member suffers from a temporary disease that interferes with food hygiene, he/she should leave his/her post immediately, and he/she can resume his/her post only after finding out the cause and curing it.

2. The staff should have good personal hygiene habits, wear clean work clothes at work, and achieve "four diligence" (washing hands and nails frequently, bathing frequently, hairdressing frequently, washing clothes frequently, changing work clothes frequently) and "two noes" (no jewelry, no smoking and drinking).

Fourth, management supervision should be strict and powerful.

1. government canteens work under the management of township offices. .

2. It is strictly prohibited for non-canteen personnel to enter the canteen at will to prevent poisoning incidents.

In order to make the management of government canteens have rules to follow and give full play to the function of government canteens to serve cadres and workers, the management system of government canteens is formulated.

(a) the canteen must make every effort to ensure the official reception of the organs, ensure the breakfast, lunch and dinner supply of the cadres and workers of the organs, and continuously improve the food quality and service level;

(2) The canteen is managed by the town government. The canteen staff must consciously obey the management of the administrator and try their best to run the canteen well;

(3) The responsibilities of the administrator

1. Manage the canteen. Visitors to the canteen should arrange meals according to the intention of the leaders, and arrange meals for employees in the morning, noon and evening. On the premise of ensuring frugality and not extravagance and waste, reasonably match daily working meals, and you can't eat the same working meal for several days in a row.

2. Do not buy rotten vegetables, meat must be quarantine products, and oil and food must be purchased through normal channels and not from small vendors.

3. The items purchased on that day shall be signed by the mayor and submitted to the financial office for reimbursement on a regular basis. The financial office that does not sign will not be written off.

4, arrange the canteen staff to participate in physical examination on a regular basis, with a health certificate. Dress neatly at work and pay attention to hygiene. When suffering from epidemic and infectious diseases, they should report to the leaders of the town government in time.

(4) The responsibilities of the chef

1, cooperate with the administrator to arrange the collocation and update of the menu, mainly stew fish and farm dishes, and make their own cold dishes.

2. Keep the kitchen utensils and operation room clean. Always clean up kitchen stains and keep them clean; Raw and cooked vegetables (with knives) should be separated and not mixed together; The operating room should be thoroughly cleaned and scrubbed regularly to prevent food poisoning. Protect all public property.

3, practice strict economy, put an end to serious waste.

(5) Responsibilities of other staff members

1. Keep the tableware and operation room clean and tidy; Restaurants, corridors and windows should be cleaned regularly to ensure that there is no dust and stains.

2. Ensure the hygiene of visitors and employees' meals, make sure the food and rice are quantitative, and put an end to extravagance and waste. If there are leftovers, they can only be poured into the trash can after being accepted by the administrator. It is forbidden to dispose of leftovers and swill by yourself. If anyone breaks the rules, he will be fined 50 yuan.

(6) Work system

1, guarantee the service time of the meal. Breakfast should be finished before 7: 30, and lunch should be around 12: 00. The production of working meals and reception meals should be on call and serve warmly.

2, strictly abide by the work and rest system, canteen staff induction time with reference to the town office staff commuting time (must arrive at work at 8: 30 in the morning); You are not allowed to leave in your spare time. If you have something to do, you must ask the administrator for leave. After more than two days, the administrator will report to the town leader, but you must ensure that the office staff can eat normally.

3, canteen staff should obey the command, division of labor and cooperation, unity, it is forbidden to cliques to split.

(7) Incentive mechanism

The management system has a special reward mechanism, which is agreed according to the specific performance of the staff in their daily work. If the reception task can be completed with high quality according to the requirements or wishes of the leaders, and the above six provisions can be implemented, the bonus will be paid in full; Otherwise, depending on the seriousness of the case, less hair or no hair. The specific reward fund payment standard is: Ding Shibao is Wu Bai yuan per month (￥500 yuan, in which 300 yuan is a canteen reward and 200 yuan is a daily hygiene reward); Yu Haiyan and Li each pay 200 yuan (￥200 yuan) every month. This bonus salary will be implemented from June 20 1 1 year and will be settled at the end of each year.

In order to make the management of government canteens have rules to follow and give full play to the function of government canteens to serve government cadres and workers, the Interim Measures for the Management of Government Canteen are formulated.

First, government canteens should fully guarantee the lunch supply and official reception of cadres and workers, and constantly improve the quality of meals and service levels.

Two, the dining hall for the bureau (including borrowing personnel) and all the staff of the two institutions directly under the bureau.

Third, the canteen is jointly managed by the office and the finance department. The office determines the person responsible for the daily work of canteen management, and the finance department is responsible for the implementation and reimbursement of funds.

Chinese food is mainly rice, including big meat dishes, small meat dishes and vegetarian dishes, and rice and soup can be eaten casually. The dining standard is 6-8 yuan per person.

5. Meal newspaper system is adopted for meals. Diners put their meal tickets into the ballot boxes before 10: 00 every morning (the ballot boxes are located on the first and fourth floors of the North Building). Those who fail to report meals cannot eat in principle, and can only eat with the consent of the person in charge of the canteen in special circumstances.

Six, dining staff should consciously abide by the rules and regulations of the canteen, civilized dining, according to the first-come-first-served order to queue up for cooking; Eliminate waste, leftovers, etc. Should be poured into the designated place.

7. The reception meal will be delivered to the canteen by the counterpart reception department before 1 1: 00 in the morning, and will be arranged by the person in charge of the canteen.

Eight, the canteen food every day by the person in charge of the canteen to the designated supermarket to buy, the buyer should strictly control the quality of procurement, not to buy rotten, spoiled and expired food, food purchased because of a weak sense of responsibility, the buyer is responsible for the return and compensation.

Nine, the purchase of food (except for the consumption of the day) should be put into storage immediately, and the person in charge of the canteen should check the mildew, rats and insects in the warehouse every day.

Ten, canteen staff enjoy the right to use canteen public assets, and bear the responsibility of protection and maintenance. The damaged ones are responsible for maintenance, and the lost ones are compensated according to the price. Scrap need to find out the reason, clear responsibility, properly handle, to prevent the loss of public assets.

Eleven, canteen staff should abide by the relevant laws and regulations and the rules and regulations of this bureau, according to the prescribed time to work, stick to their posts, obey the organizational arrangements. Twelve, canteen staff responsible for food safety and hygiene, must regularly participate in physical examination, confirmed health rear can mount guard, suffering from epidemic and infectious diseases should immediately report, suspend contact with food work, until the disease recovered. Pay attention to hygiene, cut your nails frequently and wash your hands before operation. Wear uniform work clothes and hats during work, and keep them clean and tidy, and change them every week 1 time.

Thirteen, keep the tableware, kitchen utensils and operation room clean. Tableware must be washed with tap water, cleaned and stored in a disinfection cabinet; Always clean up kitchen stains and keep them clean; Raw and cooked cutting boards (knives) should be separated and cannot be mixed; Thoroughly clean and scrub the operating room every month 1 time; Tableware and kitchen utensils are not allowed to be borrowed.

14. The canteen should be kept clean, dust-free and stain-free, cleaned and wiped promptly and thoroughly, and all necessary measures should be taken to kill rats and flies, so as to ensure that the canteen always meets the standards of the health and epidemic prevention department for killing rats and flies.

15. Ensure the service time of meals. Lunch should be served from 12: 00 to 13: 00 on weekdays, and you can eat it whenever you want. The production of working meals and hospitality meals should be guaranteed to be on call. Service enthusiasm. From the notice, the reception meal is guaranteed to be eaten within 2 hours, and the working meal is 1 hour.

Sixteen, maintain the order of eating. The canteen staff has the responsibility to guide diners to queue up at the window to buy food in order. The canteen staff should eat after all meals are served; In the case of hospitality, you should eat after all the guests have left.

Seventeen, do a good job in fire prevention, anti-theft and anti-virus. Irrelevant personnel in the canteen are strictly prohibited from entering the kitchen and storage room. Before leaving the kitchen, the canteen staff must put all kinds of food into the kitchen, close the doors and windows, and check all kinds of power switches and cooking stoves.

Chapter V Management System of Town Government Canteen These Management Measures are formulated to further standardize the management of financial canteens, create a good dining environment for cadres and workers, and provide sanitary, convenient, economical and efficient services.

A, canteen staff management

The canteen staff must abide by the rules and regulations, go to work on time, stick to their posts, perform their duties and obey the arrangements; Establish the concept of serving the financial office wholeheartedly, fully guarantee the dining of government cadres and workers, and continuously improve the quality and service level of dining.

1, canteen staff responsibilities:

(1) Grasp the market dynamics flexibly, make careful calculations, practice strict economy, ensure the quality of purchased rice, flour, oil and meat condiments, and register them in time.

(2) Don't buy blindly, and don't buy expired, rotten or deteriorated food.

(3) Regularly solicit reasonable suggestions and opinions from dining staff on canteen management, and strengthen rectification.

(4) Efforts should be made to improve the quality of food, so that meat dishes can be matched with main and non-staple foods, and varieties of colors and flavors can be increased, so that they are full of color, smell and taste, listen to the opinions of cadres and workers with an open mind, and consciously accept supervision.

(5) Do a good job in purchasing materials management. Check at any time, increase or decrease in time, and register incoming, outgoing and inventory items.

(6) Pay attention to safety and raise awareness of fire prevention and theft prevention. Check whether the water and electricity switches and valves are closed, whether the doors and windows are closed and locked, and handle the problems in time when found.

2, chef job responsibilities:

(1) Keep your clothes clean and tidy, behave in a dignified manner, speak politely and pay attention to hygiene.

(2) Strictly implement the work and rest schedule to ensure that meals are served on time. If work requires it, the meal time should be extended.

(3) With an extremely responsible attitude, try to make the food delicious and varied, instead of cooking only one style of food in a week.

(4) It is forbidden to use moldy and deteriorated food raw materials.

(5) Rice, vegetables and meat should be cleaned to prevent food poisoning.

(6) The canteen, dining room and its surroundings should be cleaned every day. The dining room should be clean and tidy, with bright windows and good ventilation. The kitchen and the operation room are always kept clean, tidy and free of sundries, the water source is unblocked, and the garbage is cleared in time.

(7) All kinds of cookers and cookers must be cleaned in time after each use and kept clean at any time.

Second, the material procurement and appliance management

1, the canteen shall be reimbursed according to the facts, and it shall not be operated to generate income. The canteen manager is responsible for the daily purchase, which is used after the chef confirms the purchase; Large purchases shall be applied by the canteen administrator, and after approval by the main leaders, the canteen management personnel shall make purchases.

2, strictly implement the financial, procurement, warehousing system, do Nissin monthly statement, clear accounts. At the end of the month, the vegetable management will reimburse the materials purchased that month.

3. According to the dining situation, actively contact the material supply channels to ensure that the food is fresh and hygienic, and the price is reasonable and fair.

4. The canteen staff has the management obligation to use the canteen, and the equipment is responsible for maintenance if it is damaged, and compensation should be paid according to the price if it is lost, and the reason should be found out if it is scrapped. Clear responsibility, properly handle and prevent the loss of public assets.

Third, the kitchen dining room hygiene management

1. Strictly implement the Food Hygiene Law of People's Republic of China (PRC) to ensure the food hygiene of diners.

2, adhere to the kitchen, canteen cleaning, wiping every day, especially health, clean and tidy.

3. The canteen staff must have regular health check-ups.

4, canteen staff should pay attention to hygiene, frequently reduce nails, must wash their hands before operation.

5. Keep the food and food stored in the refrigerator clean and hygienic. Store food reasonably,

Separate raw and cooked tableware from food, and separate meat from vegetables to prevent cross-contamination of food.

6. Keep the tableware, kitchen utensils and operation room clean. Insist on washing tableware with running water after use. It is forbidden to use unclean tableware. Always clean the kitchen utensils and keep them clean.

7, often check the quality of food, to prevent bacteria or food poisoning.

Fourth, the kitchen fire management

1, safe use of coal fire, liquefied gas, gas stove switch, liquefied gas bottle and other regular or irregular safety inspections.

2. Pay attention to the use of liquefied gas, and replace or repair it immediately if it is found to be leaking or damaged. It is forbidden to bump or squeeze when handling liquefied gas cylinders.

3, familiar with the operation method of liquefied gas stoves, electrical appliances, it is forbidden to leave the post at work.

Verb (abbreviation for verb) catering system

1, government staff dining system

All cadres and workers of government organs shall have meals in the canteen, and the dining expenses shall be paid on a monthly basis, which shall be borne by the cadres and workers themselves. In principle, outsiders are not allowed to eat in government canteens. Unless otherwise notified due to special circumstances, the meal time is:

Breakfast time: 7: 30

Lunch time: 1 1: 30 to 12: 00.

Dinner time: 17: 30

2. Conference dining system

If the meeting needs to arrange meals, the conference organizer shall notify the canteen administrator one day in advance after obtaining the consent of the leaders in charge or the main leaders, fill in the meeting meal list at the canteen administrator, and arrange meals in the canteen after being signed by the township head or secretary; If the leader is temporarily absent, you can call for instructions, and the main leader will inform the canteen administrator to arrange meals, and then go through the relevant formalities in time.

3. Reception and catering system

When visitors need to arrange meals, the reception department should report to the township head or secretary for approval and determine the dining standard, and then inform the canteen administrator in advance to arrange meals; After the meal, the leaders in charge and the accompanying personnel should sign the reception form. If the leader is temporarily absent, you can call for instructions, inform the canteen administrator to arrange meals, and then go through the formalities in time.

Individual village cadres who need to have meals in the office on business shall be arranged by the canteen administrator and recorded in the account. At the end of each month, the canteen administrator will check and sign the reception form by the competent leader and the main leader, and then go to the financial office to settle the bill.

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