How should the canteen be managed?

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Staff canteen management rules and regulations

Chapter I General Provisions

Article 1 These Provisions are formulated to strengthen the management of canteens and create a warm, hygienic and clean dining environment for employees.

Article 2 These Provisions shall apply to canteen workers who eat in XX.

Article 3 The staff canteen shall be managed by the office and the trade union, and receive complaints from canteen staff and diners.

Chapter II Management of Canteen Work

Article 4 The management of canteens is subject to the "supervisor responsibility system", that is, the supervisor of canteens is fully responsible for the food quality, sanitary conditions, dining environment and staffing of canteens, and bears corresponding responsibilities for problems.

Article 5 The canteen staff is responsible for providing three meals a day for all staff of XX.

Sixth canteen procurement should be cautious, frugal, moderate, reasonable arrangements for daily meals, so as not to cause food deterioration, waste or insufficient weight.

Article 7 The canteen has three meals a day, with various styles and varieties. Vegetables, fish and fruits must be fresh and clean every day, free from pollution, corruption and mildew. Food that goes bad overnight is strictly prohibited.

Article 8 When cooking dishes, meat, fish and beans should be cooked thoroughly, and dishes separated from meals should be cooked thoroughly. Food is not greasy, and monosodium glutamate should be used as little as possible.

Article 9 The equipment, facilities and appliances in the kitchen operation room shall be managed at fixed points, so as to be placed in an orderly manner, free from oil pollution, cobwebs, sewage and ground sundries.

Article 10 Restaurants should be clean, sanitary and ventilated, and various effective measures should be taken to eliminate mosquitoes and flies. Various protective measures should be taken, such as fly curtain, screen window, electronic fly killer, fly killing paper, fly swatter, regular spraying of chemicals, garbage bags, etc., to minimize the pollution of flies and mosquitoes in restaurants and ensure that there are no flies, cockroaches and flying insects.

Eleventh tables and chairs surface without oil stains, neatly placed, often cleaned; The ground shall be cleaned once a day, once a week and once a month, and kept clean. Glass doors and windows should be clean, and the ground should be clean without cigarette butts.

Twelfth tableware should be cleaned after use, no detergent residue, disinfected twice a day, not used without disinfection; Disinfected tableware must be stored in a special cleaning cabinet for later use. Disinfected and unsterilized tableware should be stored separately and clearly marked.

Thirteenth canteen staff in all the leaders and employees have finished eating, cleaning the desktop and cleaning up before leaving.

Fourteenth canteen staff must have regular physical examination every year, and if they are not suitable for canteen work, they will be dismissed.

Chapter III Catering Management

Article 15 All employees boarding in the staff canteen shall pay boarding fees, and the specific charging standard shall be decided by the director's office meeting.

Sixteenth XX canteen provides breakfast and Chinese food in principle, but people who stay overnight in XX, work overtime at night or have other special circumstances can provide dinner. If you need a dinner partner, you need to apply in advance.

Article 17 If visitors from each office need to have meals in the staff canteen, they should apply to the office on the same day for less than 3 people (inclusive), and one day in advance for more than 3 people.

Article 18 The office accepts boarding applications and is responsible for notifying the canteen staff.

Article 19 In principle, the standard of dishes is below 3 meats, 2 vegetarian dishes and 0 soups. When employees want to have a civilized meal, they should give full consideration to the number of people who eat on the same day, make appropriate meals, and make as few meals as possible when there are visitors to avoid the phenomenon of insufficient meals.

Twentieth visitors, the relevant office did not apply in time, the person in charge of the office and the staff should arrange for the guests to have dinner first, and ask the canteen staff to solve it separately.

Article 21 No spitting, littering, scraps of paper and garbage are allowed in the canteen, and no loud noises are allowed.

Chapter iv rewards and punishments

Twenty-second canteen staff management to implement the assessment score. The assessment content shall be subject to the requirements listed in Chapter II of these Provisions, and the specific scoring standards shall be formulated by the office and the trade union.

Twenty-third assessment forms can take public assessment, but also can form an assessment team assessment. The office should set up a mailbox to accept the opinions and complaints of employees.

Twenty-fourth assessment system, once a month. Score above 90 points (inclusive) is excellent, above 80 points (inclusive) is good, above 60 points (inclusive) is passing, and below 60 points is failing.

Twenty-fifth consecutive unqualified three times, informed criticism, until the dismissal. Give an appropriate reward at the end of the year as an outstanding person.

The duties of the canteen manager

First, be responsible for the overall management of the canteen, accurately grasp the ideological work and living conditions of the canteen staff and cooks, strengthen ideological and political work, and fully mobilize the enthusiasm of the canteen staff.

Second, educate cooks to adhere to principles, be selfless, put others before themselves, treat teachers and students equally, be patient, warm and thoughtful, and give them as much convenience as possible.

Third, do a good job in the allocation of main and non-staple foods, increase the variety of colors, improve the quality of meals, and do a good job in cost accounting, so that meals are adequate in weight, reasonable in price, economical and practical, with many patterns, varieties and good in quality.

Fourth, do a good job in food hygiene and safety in the canteen.

Five, earnestly do a good job in the canteen staff assessment.

Six, often listen to the opinions and demands of the staff on the canteen, and constantly improve the service attitude and improve the quality of the food.

Seven, actively participate in political study and collective activities, and strive to learn business knowledge, and constantly improve the level of business.

Eight, supervise the daily cleaning and disinfection of kitchen utensils and tableware and the cleaning of kitchen environmental sanitation.

Nine, supervise and inspect the chef's personal hygiene.

Ten, pay attention to saving, put an end to waste, often check and maintain all canteen equipment, do a good job in fire prevention, theft and other safety work.

Eleven, ready to complete other temporary tasks assigned by the leadership.

Hygienic system and standard of canteen

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One. sanitation

(a) the canteen is clean and bright, with no dust on the dining table, no garbage on the floor and no dirty water and dust on the stools. The floor should be bright and clean. The cleaning staff shall clean and mop the floor of the hall at least 2-3 times a day, and clean the dining table at any time to ensure that the canteen is clean and tidy.

(2) There is no sundries and garbage around the canteen, and there is no dirt and garbage in the drainage ditch around the canteen. Clean 1-2 times a day at least to ensure the outdoor environment is clean and tidy.

(3) The lobby windows should be cleaned at least once a week, and the glass should be clean and bright, free of dust and traces.

(four) the walls and ceilings around the canteen are free of cobwebs and cleaned at least once a week. Wall tiles should be scrubbed at least 2-3 times a month.

(5) The canteen should be equipped with facilities for killing flies, mosquitoes, viruses and rodents, and the environment of the canteen should be fully disinfected 1-2 times every semester.

(six) long-term cleaning of the bathroom to ensure that the bathroom has no odor, and requires disinfection once a month.

(seven) the dining room inside and outside the flower bar clean, dust-free, adhere to wipe every day.

Second, the canteen kitchen, operation room, storage room, cookware kitchen utensils hygiene

(a) the canteen kitchen must be kept clean and tidy every day, the ground is kept dry, and there is no garbage and debris; Cooking utensils and kitchenware are cleaned after use every day, then disinfected and placed in order; The vegetable piers and kitchen knives are cleaned and placed neatly after use; Fresh vegetables, dry goods and other foods are put on shelves, and soy sauce and vinegar are put in cans (cans). They are not allowed to be put anywhere. The floor of the operation room is free of garbage and important articles, kept dry and tidy, the food in the storage room is displayed in an orderly manner, and the pool cover is free of dust, kept clean and bright.

(2) The canteen kitchen, operation room and storage room shall be cleaned once a day to ensure that the walls are free of dust and cobwebs; Clean every Monday and thoroughly arrange kitchen facilities such as walls, floors, kitchen utensils and chopping boards.

(three) raw and cooked foods should be separated to ensure that raw and cooked foods are not cross-contaminated or cross-flavored.

(four) dry goods evaporation and sanitary treatment, to clean and rinse, to ensure that there is no sand, debris, are not allowed to process and sell rotten food.

Three. Vegetable and meat hygiene

(a) vegetables must first remove the rotten, deteriorated or overgrown parts, and then clean them. After processing, they need to be cleaned before they can enter the cooking process of steaming, frying and boiling.

(2) The meat must be rinsed first, and the meat with skin must be peeled (brown to golden yellow). After all, the ear can be processed and cut. After that, rinse the meat first, then steam, fry, cook and explode.

(3) Strictly implement the "May 4th System" of food hygiene, and resolutely "buy without buying" for deterioration, insect vectors and mildew; Material inspectors and storekeepers do not accept it; Food processors (chefs) do not process; Waiters (salespeople) are not for sale. "

Fourth, personal hygiene.

(1) Wear work clothes and work caps at work, dress neatly, keep the instrument clean and energetic.

(2) Operators are not allowed to keep long hair and nails, and are not allowed to wear rings, bracelets and other accessories. Wash your hands before operation to ensure that the food is clean and hygienic.

(3) Change clothes frequently, take a bath frequently, and establish a good external image.

Five, warehouse hygiene

(a) the warehouse is clean and bright, and the materials are stacked in an orderly manner. Rice flour and dry goods must not be placed on the ground.

(2) There is no spider web on the wall surface, so it is necessary to strengthen moisture-proof and rat-proof, and check regularly to prevent the materials from rotting and deteriorating.

Sixth, rewards and punishments

(a) once or twice a month to carry out health inspection and appraisal, as the advanced health canteen, the year-end reward. Bonus 300-500 yuan.

(two) the canteen hygiene is unqualified, in addition to withholding the usual bonus, the year-end penalty cash 100-200 yuan.

(3) A monthly subsidy of 20-30 yuan can be given to the sample-keeping and tasting personnel. If it is found that the canteen does not store samples or try samples, the salary will be deducted 100 yuan, and the situation will be checked.