Model essay on company canteen management regulations

In order to strengthen the overall management of the company's canteen, do a good job in logistics services and ensure the quality of employees' meals, the company will formulate some canteen systems. The following are the management rules of the company canteen, please refer to them.

Model article on management regulations of company canteen 1

Chapter I General Provisions

Article 1 In order to strengthen the management of the company's staff canteen, create a warm, neat and clean dining environment for employees, and improve the management level and service quality of the staff canteen, these regulations are formulated in combination with the actual dining situation of the staff canteen.

Article 2 These Provisions are applicable to all employees of the Company.

Chapter II Post Setting and Responsibilities of Restaurants

Article 3 The staff canteen shall be equipped with 1 restaurant foreman and chef, 5 chefs and 6 drillers.

Article 4 The duties of the restaurant foreman

1, hard-working, correct service attitude, and obey the arrangement of the logistics manager.

2. Do a good job in personal hygiene, dress neatly, frequently have a haircut, wash your hair, wash your hands and cut your nails. Don't dye your nails or grow them long. Wash hands and disinfect before and after work.

3, every day to participate in the acceptance of raw materials, strict checks, found that quality problems must be resolutely returned and reported to the logistics manager, not favoritism.

4. Cooperate with the logistics manager to adjust the staff's diet, listen to the opinions or suggestions of the staff with an open mind, and continuously improve the quality of the diet.

5, according to the seasonal market reality, control costs, reasonable formulation of employee diet recipes.

6. Supervise and guide the chef to seriously implement the operating rules and cook according to different raw materials and requirements to ensure the quality of dishes and pasta and meet the needs of employees.

7, supervise and guide the chef to do a good job in food hygiene, raw and cooked separately, utensils should be disinfected regularly.

Article 5 The duties of a chef

1. Responsible for kitchen cooking, and increase the variety of colors.

2. Plan the materials, elaborate them, improve the cooking technology and production methods, so as to achieve good color, fragrance and taste.

3. Do a good job in the kitchen and participate in the formulation of weekly recipes.

4. Listen to employees' opinions on food with an open mind and study measures to improve food.

5. Ensure that employees can eat on time.

6. Check the quantity and quality of raw materials, and the two chefs and the team leader sign the invoice together.

7. Do a good job in food hygiene, regularly check the quality of goods in the canteen warehouse to prevent food poisoning.

8. Assist the team leader to take safety precautions and disinfect regularly.

9. Complete other tasks temporarily assigned by the logistics manager.

Article 6 The responsibilities of the driller

1. Responsible for the selection and cleaning of vegetable raw materials.

2. Responsible for the cleaning and disinfection of tableware.

3. Responsible for the hygiene of the restaurant.

4. Assist the chef to clean the kitchen.

5. According to the arrangement of the logistics manager, complete the temporary work.

Article 7 The job responsibilities of the entry clerk

1. Responsible for the entry of employee meal cards;

2. Responsible for the sanitary cleaning of the restaurant;

3. Responsible for the cleaning and disinfection of public tableware;

4. Be responsible for the placement of restaurant seats.

Chapter III Kitchen Management

Article 8 Food acceptance

1. Every day, the person in charge of the kitchen will make a special inspection to ensure that the dishes are not lacking, delicious and fresh.

2. Meat dishes will not go bad.

3. The seasoning meets the specification requirements and is within the warranty period.

Article 9 Food storage

Vegetables and meat dishes are put on shelves and don't land directly. Put meat and vegetables in the refrigerator, raw and processed separately, and put them neatly and regularly. According to the hygiene standards, there are obvious registration marks and production dates. Food storage practice? Three isolation? ：

A, raw and cooked isolation;

B, food and sundry, drug isolation;

C, finished products and semi-finished products are isolated.

1. Perishable foods such as meat must be stored at low temperature, and secondary freezing is strictly prohibited after thawing.

2. Pay attention to dryness and moistureproof when storing mouldy foods such as rice and dry goods.

3. Seasonings such as oil, salt, sauce and vinegar. Should be covered and covered.

4. The food should be stored according to the warehousing order, production date and category, and according to? First in first out? The principles are neatly arranged.

Article 10 Food processing

Processing and cutting according to categories, picking out yellow leaves and rotten leaves from vegetables, and processing meat dishes as required.

Article 11 Food cleanliness

Separate meat and vegetable sinks; Soak vegetables for 30 minutes before washing them. Meat dishes should be washed in a fixed pool, sorted and placed neatly, picked out and washed, and all put on the shelves.

Article 12 food cooking

Strictly prevent pollution in the process of food cooking, and pay attention to thoroughly cooking semi-finished products twice. Strictly abide by the time and temperature standards for food preparation, cooking and storage.

A, cooking needs to pay attention to cooking thoroughly;

B, try to shorten the turnover time of cooked vegetables, cooked vegetables must be stamped to prevent pollution.

C. If any food really needs to be stored in the refrigerator, it must be completely cooled before it can be put into the refrigerator.

D. If you want to marinate the food with starch and salt every other day, you can't add cooking wine and eggs to prevent the food from going bad.

Similar foods are diversified in cooking.

Article 13 Disposal of surplus food

Leftovers that can continue to be eaten must be stored in the refrigerator and must not be dumped at will.

Article 14 Catering service

1. Change clothes for the second time, wash hands and disinfect, and wear clean clothes, hats, gloves and masks.

2. Put away the cooked food and paste it.

3. Maintain a good service attitude when dining, ask the staff to choose dishes actively, and smile warmly when serving.

4. Designate a person to be responsible for the hygiene of the dining room and dining table.

5. During the meal, ensure that there is a waiter to serve the employees in the cooked food room.

Fifteenth tableware cleaning and environmental sanitation

1. Classify tableware and cookers first? Four levels? : one brush, two washes, three disinfections and four cleanings, and they are placed neatly at fixed points.

2. The canteen environment is clean, and the desktop and floor are clean and disinfected. Clean every meal, twice a week.

3. Kitchen hygiene

1) Clean the stove, workbench, container and sink regularly every day.

2) Facilities shall be clean, bright, free of sundries and satiny.

3) Desktops, doors, windows and shelves should be clean and free of dust, and the ground should be clean and free of accumulated water. Four evils? .

4) Cooked food containers can only be used after disinfection.

5) All kinds of utensils and rags must be used for raw and cooked, and clearly marked.

6) Wash all kinds of utensils and rags in time after use, and place them for cleaning.

7) Waste shall be put into special containers and stamped in time, and feet shall be cleaned in time.

4. Ensure that the surrounding area of the canteen is clean, tools are placed at fixed points, and there are no sundries.

Article 16 refrigerators and freezers

The inside and outside of the refrigerator should be kept clean, food should be placed neatly, raw and cooked separately, and cooked food should be wrapped with plastic wrap.

Seventeenth safety education and management

1. The personnel on duty must hold a valid health certificate for food practitioners, and must strictly implement the sanitation and disinfection procedures before taking up their posts. Always educate employees on food hygiene and safety, pay attention to the correct operation of tools (meat cutters, stoves, liquefied gas valves, rice cookers, water and electricity), and use fire-fighting equipment correctly.

2. Adopt institutionalized management.

Article 18 Post-employment rehabilitation work

Ask the personnel on duty that day to check and close water, electricity, liquefied gas, doors and windows, and make records.

Chapter V Dining Time

Nineteenth meal time is:

1. Breakfast: 06: 30? half past seven

2. Lunch: 1 1: 30? 12:30

3. Dinner: 17: 30? 18:30

4. Dinner: 00: 00? 0 1:00

Article 20 Diners must have their meals within the specified time, and may not advance or postpone them.

Chapter VI Dining Methods and Processes

Twenty-first employees eat in the restaurant to implement the personal credit card (Ip card) system, one card for each person, and the meal card may not be lent to others for use. If the meal card is lost or damaged, it needs to be reissued at the Personnel Department at the expense of 50 yuan.

Article 22 Diners must enter and leave the restaurant through a unified channel.

Article 23 Tableware shall be provided by the company and by individuals.

The 24th meal is semi-self-help (the staple food is self-help, and the non-staple food is provided by the staff).

Article 25 Employees who need to have meals in the company canteen shall adopt the whole meal card dining system with the standard of xx yuan/month. Don't eat in the restaurant, and don't give supplementary meals.

Twenty-sixth before eating, you should swipe your card, and those who don't have a card may not eat.

Twenty-seventh on the last day of each month, the meal card is recharged centrally.

Article 28 When dismissing/resigning, the meal card shall be submitted to the Human Resources Department.

Chapter VII Dining Rules

Article 29 Diners should consciously obey the management of the restaurant manager and have a civilized meal. Consciously abide by the dining order, queue up to receive food in order, without crowding or inserting numbers.

Thirtieth no smoking, spitting, loud noise, civilized dining in the restaurant.

Thirty-first take good care of the tableware and public facilities in the restaurant, and compensate for the damage according to the price. Don't move and damage the dining table and stool at will.

Article 32 During meals, it is forbidden to pour or throw food on the table or on the ground. After eating, it is forbidden to pour food into the sink, but into the designated sewage bucket, so that people can keep clean when walking on the table and on the ground, and tableware should be placed in the designated place. And form a good habit of turning off the tap at will.

Article 33 Diners are not allowed to take meals and tableware out of the restaurant.

Article 34 Diners should cultivate the habit of thrift and not waste food.

Article 35 leave the restaurant quickly after eating so that the table can be recycled.

Article 36 Employees who have opinions or suggestions on restaurant employees shall not conflict with them and report directly to the department manager or the logistics department manager.

Article 37 In case of violation of the above provisions, the restaurant has the right to report the fine to the Logistics Department or the Human Resources Department, and the amount of the fine will be deducted from the salary of the current month. If the circumstances are serious, those who refuse to mend their ways after repeated education will be given administrative sanctions or removed from the list (disqualified from dining).

Chapter VIII Supplementary Provisions

Thirty-eighth in violation of these provisions, should be punished and fined according to the circumstances. The amount of the fine shall not be lower than that of 20 yuan, and shall not be higher than 65,438+0,000 yuan. The maximum penalty is dismissal.

Article 39 The right to interpret these provisions belongs to the company.

Company canteen management regulations model essay 2

In order to strengthen the management of the company canteen, make the company canteen more convenient for employees and provide high-quality and hygienic working meals for employees. In order to ensure the economy, safety and hygiene of the canteen, continuously improve the quality of meals and create a clean, comfortable and orderly dining environment for diners, these regulations are formulated. This system is applicable to Xiangfeng Company and its subsidiaries. Employees who work and eat in the canteen must abide by this system.

First, the meal time regulations

Breakfast time: 07:50-8:25.

Lunch: 12:00- 13:00

Dinner: 18:00- 18:30

Second, food standards

1, RMB 13.5 yuan/person, including breakfast 1.5 yuan/person, 5 yuan/person with Chinese food and dinner, and 2 yuan/person with midnight snack. 2, lunch and dinner 2 meat 1 vegetarian soup. The varieties of breakfast are steamed buns, steamed bread, fried dough sticks, bread, soybean milk, rice noodles, noodles, side dishes and so on.

Third, the way of eating.

Wear a work permit and queue up to punch in for dinner.

Fourth, where to eat.

1. Ordinary employees eat in the canteen.

2, the office staff unified dining in the second canteen.

Five, meal card management

1. The meal card is made and distributed by the administrative personnel department.

2. The meal card must be filled in and stamped by the personnel of the administrative personnel department? Special seal for administrative personnel department? Can be used.

3. All employees of the company should hand in the meal card of the current month to the administrative personnel department before the afternoon of the last day of each month 18:30, and get the meal card of the next month.

4. When employees have a meal, they must show their work permit and meal card, and submit the meal card to the personnel on duty in the administrative personnel department for registration before they can receive dinner food. If the dining staff fails to show their certificates or their certificates are not uniform, the administrative personnel department may refuse their dining.

5. Employees' meal cards shall not be lent to others for use.

6. If the meal card is lost, it should be reissued to the administrative personnel department in time, and the administrative personnel department will charge a card replacement fee according to 20 yuan/Zhang (at cost plus liquidated damages).

7. No matter whether you eat or not, the company will not make up the money or refund it.

Sixth, the dining process

1. During meal time, employees of the company line up at the entrance of the canteen on a first-come-first-served basis.

2. Wear a work permit and put the meal card in your hand to prevent the administrative staff from punching in.

3. Give the meal card to the personnel on duty in the administrative personnel department for registration.

4. Return the meal card after registration and eat in the corresponding canteen.

Seven, canteen management system

1. Company employees are not allowed to eat in advance, and offenders will be fined 50 yuan/time.

2. Any employee of the company must dine in strict accordance with the dining process, and offenders will be fined 50 yuan/time.

3. Those who unconsciously queue up or disturb the dining order will be fined 50 yuan/time.

4. Obey the arrangement of the administrative personnel department, eat in an orderly manner, and pay attention to maintaining the order of the restaurant. Offenders will be fined 50 yuan/time.

5. Keep the dining quiet, don't make noise, and don't make noise in the canteen. Offenders will be fined 20 yuan/time.

6, without permission, not to drink in the staff canteen, offenders fined 50 yuan/times.

7. Diners should consciously safeguard public health and keep the restaurant clean and tidy; Don't spit bone chips, don't litter, and offenders will be fined 20 yuan/time.

8. The meal should be finished within 30 minutes. Leave the restaurant in time after eating so that the canteen staff can clean it up in time.

9. Take care of the restaurant property consciously, and do not damage the restaurant facilities. In addition to paying compensation according to the price, offenders will also be subject to corresponding administrative penalties.

10, soup, rice and other foods are eaten by employees themselves. Take it according to the amount, pay attention to saving, and don't waste food at will. Violators will be fined 20 yuan/time.

1 1. After meals, please put the residues and leftovers into the slop bucket, clean the tableware and put them into the disinfection cabinet. Offenders will be fined 20 yuan/time.

12. Idle personnel are not allowed to enter the pantry, and offenders will be fined 20 yuan/time.

13. It is forbidden to stand in the dining room seat, and offenders will be fined 20 yuan/time.

In case of violation of the above provisions, the administrative personnel department has the right to impose a corresponding fine, which will be deducted from the employee's salary in the current month. If the circumstances are serious and refuse to make corrections, they shall be given administrative sanctions or removed from the list.

Company canteen management regulations model essay 3

In order to improve the overall level of canteen management, provide a hygienic, comfortable and high-quality dining environment for employees and customers, and ensure the health of employees, the following regulations are formulated:

(a), procurement and warehousing system

1, strictly control the quality of procurement, and prevent and eliminate diseases from entering the mouth. Do not buy moldy, rotten, moth-eaten, toxic, expired or other foods prohibited by the health law to prevent food poisoning.

2. Strictly implement the food hygiene system, and implement all kinds of stored foods? Isolation? , to avoid peculiar smell, bad taste or deterioration.

3, canteen warehouse should be classified storage, neat and orderly, to prevent rats and cockroaches.

4. Food should not be stored in the refrigerator or freezer for more than 48 hours, and it is forbidden to provide overnight meals to employees and customers.

(2), health management system

1, the staff should do a good job in personal hygiene, wash their hands frequently, cut their nails frequently, take a bath frequently, wash and change their work clothes frequently, do not leave long nails or dye their hair, and do not wear rings, handbills, earrings, etc. During working hours.

2, work time must wear white overalls, work cap, vegetable personnel shall not use overalls or apron to wipe hands and face.

3. Employees should have a health check-up every six months. The company has the right to transfer those who fail the physical examination or suffer from diseases that are not suitable for working in the canteen.

4. Do a good job of anti-corrosion, anti-mildew, anti-mosquito, anti-fly, anti-rat, and ensure food hygiene; Tableware, storeroom and kitchen should be thoroughly cleaned and disinfected regularly to avoid food poisoning and epidemic diseases.

(3), catering management system

1. According to the management requirements, one card and one brush are used for dining in the canteen, and the chef must supervise the system of swiping the card before cooking. If the credit card fails, cooking is not allowed. If it is found by the management of the unit or reflected by other personnel, the chef will be fined 100 yuan.

2. Employees must queue up consciously when eating, and may not cut in line or cook for others. Employees are not allowed to enter the operation room to cook or take food.

3. Diners must fill their stomachs according to their appetite and put an end to waste.

4. The canteen requires civilized dining, and smoking, spitting and talking loudly are not allowed.

5. After eating, be sure to pour the food residue left in the bowl into the trash can, and put the tableware in the designated place in the canteen. It is not allowed to pile up on the desktop.

6. Take care of the canteen property, and the property shall not be moved or used for other purposes. If the canteen equipment and tableware are damaged without reason, I will pay the price.

7. What should the company fill in for working and entertaining meals? Application form? Notify the canteen at least two hours in advance after being approved by the leaders of relevant departments.

(4), security system

1, the use of cooking utensils or appliances should strictly abide by the operating rules or instructions to prevent accidents.

2, it is forbidden to bring non-staff into the kitchen and storage room, inflammable and explosive goods should be placed in strict accordance with the provisions, to prevent accidents.

3, canteen staff before coming off work, to close the doors and windows, turn off the power switch, logistics management personnel should always supervise and inspect, do a good job of anti-theft.

4. We must pay attention to all kinds of possible food poisoning and establish emergency measures for food poisoning.

Canteen staff and diners must abide by the above system seriously, and the logistics department will conduct inspections from time to time. In case of non-compliance, the offender will be fined 50 yuan once. 100 yuan, for repeated warnings, repeated persuasion, and disqualification from eating in the canteen.

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