Company canteen rectification plan

5 company canteen rectification plans

In order to ensure that things or work are carried out safely and smoothly, it is usually necessary to prepare a plan in advance, and the content and form of the plan should be developed around the theme. , and finally achieve the desired effect and significance. So how should a plan be formulated? The following is the company canteen rectification plan I compiled for your reference. I hope it can help friends in need.

Company Canteen Rectification Plan 1

1. Current situation of the canteen:

1. The most important problem in the canteen is that the quality of the dishes is not up to par (mainly refers to color, aroma, etc.) , Taste, Hygiene) The judging criteria is that there is more food waste.

2. Insufficient food hygiene is reflected in the storage of ingredients, environmental sanitation in kitchens, warehouses, restaurants, and personal hygiene of chefs.

3. Food safety is also the primary consideration. If the canteen cannot be completely closed after the meal time, it is unsafe for the food and ingredients stored in the kitchen. There is a worry that artificial manipulation may cause the health of diners. Discomfort. The cleaning of ingredients is not up to standard. Especially in summer, vegetables and other ingredients contain a lot of pesticides and need to be washed repeatedly to ensure entrance hygiene and ensure that diners eat healthy food.

4. Food storage, refrigerated food can be directly put into the refrigerator and freezer. It is not conducive to freezing when eating and it is not conducive to cleaning. If a large portion of food is melted and then divided into unused portions and then placed in the freezer, the stale ingredients will cause waste.

5. Limitations caused by meal tickets. The purpose of setting up meal tickets is to avoid waste and facilitate counting of diners.

It causes inconvenience and dissatisfaction among the workers in the workshop. As a result, those who are very busy at work and do not have tickets may go hungry. Those who have tickets may not be able to eat enough, and some are unwilling to eat and throw them away. Those who have tickets do not need to eat instant noodles in the dormitory. wait.

The company provides free food and accommodation to employees. Although it is not cost-effective, the company does not deduct everyone's food. Since money is spent and everyone does not eat well, it is a waste. This requires improvement of kitchen work. Rectification.

2. The current staffing and salary level of the canteen (***6 people, monthly salary expenditure is expected to be 17,700 yuan) and 3 wok workers (responsible for the preparation of Huihan Zao breakfast, lunch, dinner, and midnight snacks) )

One person has become a regular employee and his salary is 3,500 yuan per month, one person’s salary to be regularized in January 20xx is 3,500 yuan, and one person’s unexpired salary is 2,700 yuan. 2 people working as kitchen helpers (responsible for cleaning the Hanzao kitchen and restaurant, washing and picking up vegetables, side dishes, preparing meals, etc.

1 person is expected to be regularized in January 20xx with an estimated salary of 1,800 yuan, and 1 person has not yet expired The salary is 1,500 yuan.

One food delivery person in the workshop (responsible for lunch and dinner delivery, garbage removal in the canteen, maintenance of the food delivery truck, and sanitation) has not been regularized.

3. Rectification plan

1. First of all, the kitchen and restaurant environment should be rectified. The items in the kitchen should be rearranged and arranged. The floor should be cleaned and small food utensils should not be placed for a long time. All items should be put on shelves and put into cabinets. Tools , the utensils are arranged neatly, cleaned every day, and disinfected regularly (sterilized once every 10 days, once every 5 days in summer). No ingredients and finished food will be stored in the kitchen operation room after the meal time.

It needs to be cleaned and decomposed for the first time before being stored in the warehouse. After the meat is purchased, it should be packed in bags according to the dosage after the initial cleaning. Use one bag for each meal to prevent food from melting repeatedly. are not fresh. Other vegetables and other ingredients should also be pre-picked and stored according to the operating procedures before use. The administrative department will conduct random inspections at any time.

2. Even the food produced in the kitchen should be inspected. Big pot rice should also be cooked carefully and cut into fine pieces (mostly slices, shreds and small pieces of diced meat, and the cutting of vegetables into sections and shreds depends on the shape of the vegetables). The cutting method of the ingredients determines the amount and taste of the ingredients. There is a lot of food in the pot, which is not easy to mature. The small pieces mature quickly, are easy to taste, and can save ingredients.

(The amount that can be saved must be determined by the canteen after 10 to 15 days of data collection)

3. The passage from the kitchen to the Chinese restaurant is closed. The passage to the Chinese restaurant in the second and third zones is open from 8 a.m. : Open at 00:00 and close at 21:00 p.m. When there are no staff in the kitchen, the doors and windows of the workroom and restaurant should be locked, the power and gas should be turned off, the ingredients and seasonings should be stored and stored, and the environment should be kept in good order.

4. Chefs set standards for personal hygiene and have administrative inspections from time to time. () Whether the clothes are clean, whether the hair is clean, whether there is any odor on the body, whether the fingernails are clean, etc.

5. The implementation of meal tickets is to reduce waste. Whether waste is reflected in the amount of leftover food in the swill bucket, Arrange kitchen chefs to pay attention to the amount of waste, and provide administrative supervision to help improve the quality of dishes. If the dishes taste good, waste will be reduced. Vigorously train and implement the spirit of frugality, and encourage eating less and more frequently. If you don't know if you like it, you can eat less first. If you are not full, you can eat more. Only in this way can we ensure that employees eat well and are full. The food delivered to the workshop should be prepared in small quantities and prepared frequently. The food delivery staff should observe the amount of leftover food, how everyone is eating, whether they are eating well, and proactively ask if they want to add more food. Avoid employees with big appetites who cannot eat enough because they don’t have meal tickets.

6. Strengthen quality training for all employees. Establish detailed employee code of conduct (use and behavior in dormitories, canteens, public entertainment rooms, workplaces, public bathrooms, and shower rooms), centralized training, and training and learning in team workshops.

As the quality of employees improves, the company's internal meal ticket system can be abolished. For outsiders to dine, the ticket amount will be different for breakfast, lunch and dinner, and the meal ticket purchase fee will be increased. Write the time on the meal ticket. Avoid eating beyond schedule, resulting in insufficient meals. Outside diners (especially those who stay in the company for a certain period of time due to construction projects, the meal start time and end time must be informed, and the approximate number of diners per day. Only in this way can the kitchen make a more reasonable amount of ingredients.)

7. All kitchen staff who officially join the company must undergo a physical examination. Those who pass the physical examination will be retained; those who fail will be dismissed.

IV. Staffing plan

Add one wok cook and one pastry chef to the existing staff. 1 helper cook. In order to improve the quality of work and dishes in the kitchen due to the increase in existing staff, neither the chefs nor the kitchen assistants have any rest at this stage, and the workload is too heavy to allow them to take time off. There are not enough kitchen helpers, the cleaning and picking of ingredients is not done properly, and there are many impurities in the food, so food safety cannot be guaranteed. Increasing the number of pastry chefs can reduce the amount of takeout. The monthly amount of steamed buns is close to the monthly salary of a pastry chef. The pastry chef can also make other foods, so in terms of cost, hiring a pastry chef is more cost-effective. Cost effective. Company canteen rectification plan 2

Purpose:

To better reflect the corporate culture, strengthen communication between employees and managers, enhance mutual understanding, and reflect human needs; strengthen the overall management of the company canteen, and Improve logistics services, improve employee welfare, and enhance employees' sense of belonging to the company. In order to enable the canteen to serve the employees with high quality, efficiency and safety, the following improvement plans have been formulated.

Current situation:

1. About 100 people eat every day (about 14 people eat every day in the group company, about 20 people eat every day in Company A, and the turnover in Company B is relatively large, but few There are about 50 people every day at times, 70 people at most times, and more than 30 people at least times).

2. The staff canteen is separated from the second-level manager canteen, with different standards and poor hygiene. The large canteen has fewer daily food varieties, average taste and low quality. Employees do not agree that each meal standard meets the corresponding price standards. There are fewer staff in the canteen, so each person has a heavier burden and it takes more effort to complete the task.

3. Each employee pays 50 yuan for meals per month, and the company subsidizes 106 yuan; the second-level managers pay 100 yuan per month, and the company subsidizes 108 yuan. The current standard canteen is 6 yuan per person Yuan.

4. Daily cost (large canteen and small canteen): rice 130 yuan, meat (10 pieces) 100 yuan, vegetables 180 yuan, oil 40 yuan, seasoning 20 yuan, gas 30 yuan, labor 50 yuan , pickles are 15 yuan, totaling 565 yuan. This cost is provided by Party B.

Existing problems:

1. The quality of the food is too low, the meat has a peculiar smell, the rice is too loose and difficult to pick up, and the vegetables are not fresh.

2. Poor hygiene, the leftover collection bin is too close to the cooking area, and the tables and chairs have obvious oil stains.

3. The dishes are single, with average taste and poor texture.

4. Employees do not agree that the quality of meals meets corresponding standards.

Expected standards:

On the premise of adding less cost, provide higher quality meals, improve rice quality, dish taste and texture, improve dining environment, and enrich meals The style is in line with the trend of healthy eating, and the canteen is improved into one of the important lunch break places so that employees can get a better rest.

Calculation method:

Option 1: Each meal costs a yuan/person, calculated on an average of b days per month, and the monthly meal expense is c yuan per person. Party A does not pay Party B’s personnel wages;

Option 2: Each meal is q yuan/person, calculated as an average of e days per month, Party A additionally pays Party B labor costs, if there are less than k people, payment will be d yuan per person; Above l, payment is c yuan per g person.

Operation method:

Option 1: cancel the small canteen, merge the two canteens, employees and managers have the same standard (8 yuan per meal), 3 dishes per meal (2 vegetarian, 1 Meat) Soup with vegetables, add fried rice and pasta (steamed buns, flower rolls, pancakes, noodles, steamed buns) in addition to rice. The total amount of all varieties of staple food remains the same as before the improvement (no single variety can meet the requirements of all employees) to ensure that employees are well fed. Improved meat dishes every day. Make sure you don’t have the same recipes every week.

Option 2: Maintain the status quo of the two canteens, and increase the daily standard of the large canteen (8 yuan per meal), that is, 3 dishes per meal (2 vegetarian, 1 meat), soup and mixed vegetables. Canteen standards remain unchanged.

Additional supplementary content of the contract:

Party A:

1. Conduct random inspections of all ingredients to be processed in the canteen, hygiene and safety, and the safety and hygiene conditions of the dining area every week. and food hygiene and safety in the warehouse.

2. Improve the canteen management system details and update required items in a timely manner.

3. In order to cooperate with Party B's cost reduction work, Party A must confirm with Party B one day in advance the number of people who will eat in the canteen on Saturdays, Sundays, and holidays. Party B will prepare meals as needed and no waste will occur.

4. In order to ensure that the canteen does not lose money, Party A will keep the original meal fee standard, and Party A will bear the labor salary expenses for Party B, that is: when the number of people dining at noon is less than 150 people , pay the wages of 2 people, that is, 4,500 yuan; when there are more than 150 people, pay the wages of 3 people, that is, 6,000 yuan.

Party B:

1. Option 2: After Party A pays the labor costs, Party B shall ensure a small profit operation and ensure that the import standard reaches the meal fee (i.e. 6 yuan/meal) 95 (human standard). And allocate manpower according to the number of personnel not less than that required by Party A. If additional personnel are needed due to other business activities of Party B, Party B shall be responsible for the cost.

2. It is necessary to ensure the use of fresh ingredients, purchase odor-free meat for processing on the same day, produce vegetables on the same day, strengthen vegetable cleaning, and do not allow foreign matter. The main dishes and side dishes must be clearly differentiated in quantity. Overnight meals are not allowed to be sold. And cooperate with Party A for inspection.

3. Make temporary plans for water, power, and gas outages. Sudden water, power, or gas outages should not affect the canteen's food supply.

4. Hand sanitizer or transparent soap and dishwashing detergent are provided next to the sink. The dining table and chairs should be kept clean, and there should be no oil stains on the table. Party A shall cooperate with Party B in maintaining good environmental sanitation.

5. In order to increase the lift channel for dishes and carry out construction on the original ceiling on the first floor, the canteen staff must ensure safety during use and notify Party A of any hidden dangers in a timely manner. Party B will be solely responsible for any losses caused by untimely notification.

6． The cost is too high. Some projects can control costs more reasonably, so the quality of all ingredients used must be higher than before improvement.

7. Duplicate dishes are not allowed in the recipes, and attention should be paid to nutritional combinations.

8． Disposal of food left on the plate in a designated location (away from the processing and serving areas).

9． The quality of all the ingredients provided reaches the upper-middle level of mid-level supermarkets or markets. This item will be strictly supervised by Party A's personnel. If there is any false report on the quality of the product, or it is lower than the quality of the ingredients at the same price, a penalty will be required. Reasonable explanation and compensation.

10. If Party B is found to be using inferior food, food below the prescribed standards, food that has an odor or is rotten or spoiled, Party B will be responsible for compensating Party A at three times the price of the food. If it causes adverse reactions, Bear all consequences and compensate for all economic losses.

Income-generating projects that Party B can implement

Purpose: To reduce the expenditure of employees and enterprises on meal expenses, ensure that Party B operates at a low profit in the canteen operation, and use this part of the profit to appropriately subsidize Party B Profit and improve dining quality.

1. Party B’s business projects

1. You can choose to provide employees with ordering services below market prices at noon without affecting dining in the canteen. Party B needs to formulate clear recipes. , indicate the menu and vegetable prices to ensure food quality, hygiene and safety, and employees will settle in cash;

2. You can choose the method of employees booking in advance. Party A will inform Party B to prepare meals before 10 a.m. every day. Party B will prepare the meals ordered by employees before leaving get off work and provide packaging services for employees to ensure that the food materials are fresh and the quantity is sufficient. Employees will take Settlement by cash payment.

3. You can choose to sell some supermarket food to employees at lower than market prices on the premise of the same quality. If there are quality, health and safety problems, you must bear the same responsibilities and obligations of the supermarket, and employees must settle in cash.

4. When each subsidiary has external business and needs to entertain, they can order meals in advance according to the recipes provided by Party B. If they need to dine in a private room, they can make an appointment in advance, and Party B will provide dining services after 12 o'clock.

Each subsidiary adopts an accounting method. After signature and confirmation by the HR manager, the HR department is responsible for settlement once a month.

Cost: Compare budgets in two ways. Company Canteen Rectification Plan 3

Since the trial operation of the canteen on April 18, after nearly 2 months of trial operation, we recently conducted an anonymous questionnaire survey on the canteen. Through data analysis, we now Put forward some ideas and suggestions for improving the work of the staff canteen.

1. Analysis of the current situation of the canteen

The canteen currently provides lunch every day at a standard of 15 yuan per person, including one large meat dish, one small meat dish, two vegetarian dishes, rice, soup and fruit. The company All equipment, appliances, water, electricity, gas, etc. are provided. However, due to rising prices and labor costs in recent years, combined with the current number of diners every day, the canteen cannot make a profit.

2. Problems in the canteen

1. The taste is not good. Employees eat in the canteen every day and have no new ideas for the dishes. Later, they generally complained that the dishes were too salty and not fresh.

2. There are few varieties. At present, the canteen basically has 6 dishes for everyone to choose from every day, and the dishes are basically not repeated within a week, but it seems that it cannot meet the requirements of the majority of employees.

3. The hygienic condition of the canteen is poor. Due to the restrictions of the canteen, the cooking and serving environment in the canteen gives people a bad feeling. The dining tables, chairs, bowls and chopsticks are not cleaned thoroughly

4. The distance is inconvenient. The cafeteria is located at Li Mao Reef. The round trip takes about 25 minutes, and the road is not very easy to walk. Hot weather, rainy days, etc. will cause a large number of people to choose not to go.

5. Diversion of employees.

The company has about 70 people on duty every day. Some employees bring their own meals, and a large number of employees order takeaways from nearby restaurants. At this stage, there are about 20-30 people consuming food in the canteen on weekdays.

6. Meal prices vary, and optional set meals (such as 10 yuan, 12 yuan, 15 yuan, and 18 yuan are available for everyone to choose from)

3. Canteen Improvement Plan

In view of the current outstanding problems and work development requirements, the following improvement plan is proposed.

1. The taste and quality of the dishes are the key. Adjust the structure of the dishes, prepare scientific and reasonable recipes, improve the taste and grade of the dishes, and make a reasonable combination of meat and vegetables in the supply varieties in a timely manner.

2. Publish the list of menu varieties for next week’s lunch every week, and supply them in strict accordance with the recipes and recipes, so that employees can be aware of the supply of dishes every day. For example, food delivery can provide different set meal standards (10 yuan, 12 yuan, 15 yuan, 18 yuan, you can choose from).

3. Strengthen food safety issues. Chefs and side dishes are required to maintain good personal hygiene and wear work clothes and hats when working. Regular health examinations are conducted every year. Those without health certificates are not allowed to work in the canteen. It is necessary to plan purchases and strictly prohibit the purchase of rotten or spoiled food; it is necessary to control the quantity and ensure the freshness of the dishes.

4. Start with details to improve service quality. Canteen work is all about details. The staff canteen must work hard on details. Kitchen utensils, tableware, tables and chairs, floors, etc. must be cleaned thoroughly.

For example, simple rectification can be made to the environmental hygiene of the kitchen and restaurant, the items in the kitchen should be rearranged, the floor should be cleaned and small food utensils should not be placed for a long time, all items should be put on shelves and put into cabinets, and tools and utensils should be placed neatly , cleaned every day and disinfected regularly. No ingredients and finished food will be stored in the kitchen operation room after the meal time.

5. Considering the cost of the canteen and analyzing the results of the canteen questionnaire, if the 400 yuan meal subsidy is directly used in the canteen to improve the quality of the food, 13.2 employees agree and 81.6 Employees said they were unwilling, and 5.3% said the minority would obey the majority.

According to the results of the canteen’s operation for a month, 20-30 people dine every day, 15 yuan/person, the daily turnover is about 300-450, and the monthly turnover is between 7000-10000, excluding the chef and side dishes The salary is 6,600 yuan. After deducting the cost of meals, the monthly loss is about 4,000 yuan.

The proposed canteen format plan is as follows:

1. It is recommended that the company can provide the contractor with a monthly subsidy of 5,000 yuan;

2. The company can recruit its own chefs;

The chef’s basic salary is 3,000 yuan, the position salary is 500 yuan, and the performance appraisal is 500 yuan, with a total monthly salary of 4,000 yuan (tentative plan). The basic salary for side dishes is 1,500 yuan, the job salary is 300 yuan, and the performance appraisal is 200 yuan. The total monthly salary is 20xx yuan. A designated person is responsible for purchasing meals and other items every day.

3. You can sign meal delivery agreements with surrounding Yangshashan canteens, fast food restaurants, etc., and arrange personnel from each department to count meal orders every day

Based on the current situation of the company, it is recommended to implement plan 1 , provide certain subsidies to the current contractors, and then conduct requirements and assessments from various aspects such as dishes, taste, and environmental sanitation. Company Canteen Rectification Plan 4

1. Scope of rectification

All collective canteens of government agencies, enterprises and institutions within the jurisdiction of Qingdao Municipality.

2. Objectives of rectification

Adhere to the principles of treating both the symptoms and root causes, focusing on the root cause, highlighting key points, and scientific governance, speeding up the improvement of the food safety supervision system for catering services, and strengthening the implementation of food safety responsibilities in catering services. Improve the long-term mechanism for catering service supervision, strengthen administrative supervision and technical supervision capacity building, and build a work pattern of government supervision, industry self-discipline, corporate responsibility, and social participation.

Through rectification, the awareness of self-discipline in collective canteens of government agencies, enterprises and institutions has been enhanced, unlicensed operating behaviors have been effectively curbed, the food safety level of canteens of government agencies, enterprises and institutions has been significantly improved, and the dietary safety of the majority of employees has been effectively guaranteed.

3. Contents and measures of rectification

(1) Establishment of food safety systems in canteens of government agencies, enterprises and institutions. Carefully check whether the organizational system of collective canteens in government agencies, enterprises and institutions is sound, whether a supervisory leadership responsibility system has been established, whether canteen food safety work has been included in the daily management of agencies, enterprises and institutions, and whether there are management regulations and requirements for canteens.

(2) Catering service license holding status. Carefully check whether the catering service license of the canteens of government agencies, enterprises and institutions has expired, and whether there are any operation problems beyond the scope or capacity; for newly opened canteens, the license must be strictly in accordance with the "Measures for the Administration of Catering Service Licenses", and any unreasonable design layout, Collective canteens that do not have facilities and equipment, have an incomplete food safety management system, do not have food safety management personnel in place, and do not meet the corresponding conditions will not be issued a "Catering Service License"; if the license conditions change and the changes are not processed in a timely manner, Those who go through the renewal, reissue or cancellation procedures will be ordered to handle them in a timely manner; those who engage in catering business without permission will be investigated and dealt with strictly in accordance with the law.

(3) Certificate and invoice request for food raw material procurement. Carefully check whether the food and raw materials, food additives and food-related products purchased by the canteens of government agencies, enterprises and institutions are strictly required to obtain certificates and invoices, whether the goods certificates and invoices are consistent, whether a purchase acceptance ledger is established, whether the food storage meets the requirements, whether there is expired food, and whether it is used Whether the vegetable oil is in bulk or in rotating drums. Whether bulk food purchases are relatively fixed-point and whether there is a purchase agreement. Focus on checking whether there are poultry and meat products of unknown origin, edible oils and fats, bulk condiments, disposable lunch boxes and chopsticks, etc.

(4) Hygiene conditions of the processing place and process. Carefully check whether the environment inside and outside the canteen of government agencies, enterprises and institutions is clean, whether there are protective measures to eliminate rats, cockroaches, flies and other harmful insects and breeding conditions; whether ventilation and exhaust are good, whether the food processing process can be clearly marked and used separately , positioning and storing to avoid cross-contamination; whether all functions of the processing place are complete; whether the food is fried and cooked thoroughly during processing. Can the refrigerated facilities be kept regularly cleaned? Whether there are effective disinfection facilities and cleaning facilities; whether there is a dedicated storage place for sanitary cleaning tools;

(5) Personal hygiene of employees. Whether the employees hold valid health and training certificates; are familiar with job hygiene knowledge; whether they wear clean work clothes and hats when working; whether they have long nails and jewelry; whether they suffer from diseases that may hinder food safety and engage in direct import Food work etc.

(6) Use of food additives. Carefully check the implementation of the food additive procurement and use management system, whether the varieties and dosages used comply with GB2760 "Hygienic Standards for the Use of Food Additives", and whether they meet the requirements for special store purchasing, special counter storage, dedicated personnel, special tools, and special ledgers.

4. Time Arrangement

This special rectification will be from June to the end of October 20xx. The specific time arrangement is as follows:

(1) Self-examination stage ( Mid-June to the end of June). All government agencies, enterprises and institutions must conduct self-examinations carefully and conduct self-examination in accordance with the requirements of the rectification plan from six aspects: canteen food safety management, catering service licenses, certificate and ticket management, processing and production hygiene, health certificates, and use of food additives. Conduct an in-depth investigation to find out the existing outstanding problems and weak links, and make serious rectifications.

(2) Rectification stage (July to the end of August). The food and drug regulatory departments and health departments of each city (district) should inspect and guide the self-examination work of various agencies, enterprises and institutions, supervise the rectification of outstanding problems, and implement rectification measures. Key inspections must be conducted on units where food safety hazards have occurred.

(3) Inspection stage (September to October). The Municipal Food and Drug Administration will conduct spot checks on the rectification status of each city (district) in due course.

5. Work Requirements

(1) Strengthen organizational leadership and ensure work implementation. The food and drug regulatory departments and health administrative departments of all cities (districts) should attach great importance to the food safety work in collective canteens, strengthen organizational leadership, organically combine centralized rectification with daily supervision, canteen self-discipline and strengthened supervision, and put food safety in collective canteens in a more prominent position. Location. Adhere to treating both the symptoms and root causes, focus on the root cause, and implement publicity and education, system improvement, responsibility implementation, and inspection and guidance throughout to ensure that the rectification is effective.

(2) Establish a long-term mechanism to consolidate the effects of rectification. The food and drug regulatory departments and health administrative departments of each city (district) should carry out the construction of food safety demonstration projects in collective canteens in accordance with the requirements of this rectification. Create a batch of food safety demonstration canteens in government agencies, enterprises and institutions, give full play to the leading and radiating role of the demonstration canteens, and continuously improve the food safety management level and hardware facilities of collective canteens in various institutions, enterprises and institutions.

(3) Carry out education and training to improve health awareness. Food and drug regulatory authorities and health administrative departments at all levels should strengthen food safety training for collective canteens, and conscientiously organize and study the "Food Safety Law" and its implementation regulations, "Measures for the Administration of Catering Service Licensing" and "Measures for the Supervision and Administration of Food Safety in Catering Services" , urging government agencies, enterprises and institutions to effectively assume the responsibilities of the first person responsible for catering services, establish and improve various management systems, and ensure that there are no blind spots or dead ends in all work.

(4) Strengthen canteen inspections and strictly investigate illegal activities. Food and drug regulatory authorities and health administrative departments at all levels must strictly follow the provisions of the Food Safety Law and its implementation regulations, the Measures for the Administration of Catering Service Licensing, and the Measures for the Supervision and Administration of Food Safety in Catering Services, and treat collective canteens as food safety incidents Focus on prevention and control, take measures to identify hidden dangers, actively guide agencies, enterprises and institutions to formulate emergency plans for food safety accidents, and improve prevention and control levels and response capabilities. Strictly investigate and deal with violations of laws and regulations in canteens; for cases of egregious nature and serious consequences, punishments must be increased; suspected crimes must be transferred to judicial organs in a timely manner. Carry out a comprehensive investigation carefully. Food and drug regulatory authorities and health administrative departments at all levels must, in accordance with the principle of territorial supervision, organize comprehensive inspections of the canteens of all agencies, enterprises and institutions within their jurisdiction, carefully identify weak links, and take effective measures in a timely manner to plug management loopholes. It is necessary to fully implement grid management responsibilities to ensure that the rectification work is carried out in a practical and detailed manner and achieves results.

(5) Make inspection summaries and report information in a timely manner. The food and drug regulatory departments and health administrative departments of each city (district) should promptly summarize the rectification work and submit the written inspection summary and attachments 3 and 4 to the Municipal Food and Drug Administration before November 5, 20xx. Company Canteen Rectification Plan 5

In order to provide employees with a better dining environment, ensure that everyone can eat healthier and safer meals in the canteen, provide more convenient conditions for everyone, and improve the existing conditions of the canteen The administrative department will carry out a comprehensive renovation of the canteen this year.

First of all, the current problems in the canteen are as follows:

1. The walls of the public area and operation room of the canteen have not been painted for many years, and the walls have become warped and peeled due to climate reasons. The phenomenon of mold and mildew looks extremely unsightly, and the wall is dull and dirty.

2. The walls of the private room are also relatively old, the decoration is simple, and the accessories are not professional and need to be renovated.

3. There are too many items stacked in the canteen operation room, and the layout is unreasonable and unsightly.

4. It is unhygienic to keep the chopsticks open to prevent people from reaching in and taking them easily.

5. The cuisine board is not obvious, and people rarely pay attention to the daily cuisine.

6. The chef’s clothing is not professional enough, and the chef does not wear a mask when serving food.

7. The price of vegetables purchased by canteens has generally increased, and the purchase cost price needs to be increased.

8. Employees’ belongings and bags are placed on the dining table, piled up in a messy and irregular manner, and occupying the tabletop, making it impossible to use the tabletop for dining.

9. There are many oil stains in the canteen, and the table tops and items placed there are difficult to clean.

10. Toothpicks and tissue paper are placed in a messy manner.

11. The food and miscellaneous food brought by the employees on the left side of the window is placed and looks unsightly.

This is a series of problems currently existing in the canteen. Based on the above problems and the actual situation of the company, the canteen will be transformed as follows:

1. Canteen dining area and operation room wall Get repainted. The estimated quotation is as follows: Area to be painted: Public dining area

Operating room area

Private room area

①Material fee: xx

　②Labor fee: xxx

　③Time limit: xx

　2. The private room will be repainted and the walls will be built, the tablecloths and lighting will be replaced, and bouquets will be arranged on the tabletop. Estimated quotation: Wall wallpaper area and quotation

Tablecloth quotation

Lighting quotation

Bouquet quotation

3. Organize and establish the operation room In the storage room, establish the usage details of raw materials in the canteen.

4. Purchase accessories such as chopstick sterilizers, rice buckets, and storage racks.

Estimated quotation: ① Chopstick sterilizer (general chopstick box 30 yuan, stainless steel UV chopstick sterilization box 80 yuan, fully automatic high temperature ozone sterilizer 300 yuan)

② rice bucket 100 yuan

③The storage rack is manufactured by the company.

5. Purchase a new cuisine board and install obvious decorations on the serving window. The estimated price is 100 yuan.

6. Uniform clothing, with the words "Liti" or a badge on the clothing. Chefs need to wear masks when serving dishes. The estimated quotation is 100 yuan

7. Apply for an increase in vegetable prices.

8. Add cabinets for luggage and items.

9. Buy Amway multi-purpose cleaner. The estimated quotation is 50 yuan

10. Place tissue paper and toothpicks in the canteen for dining employees to use, and place them on the left side of the food serving window.

11. Place the food brought by employees on the left side of the canteen window under the food ordering window.

The above are the main plans for the rectification of the canteen. The overall quotation is based on the consultation price, which may differ from the actual situation, which is normal. Canteen renovation and management are an important part of administrative logistics work. Canteen health and safety work is also a top priority related to employee health. The administrative department will work harder to improve canteen work in the future, so that our company's canteen management can reach a new level.