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Staff Canteen Management Regulations

2010/11/23 16:23:00 173

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Company canteen

Management regulation

1. set up the thought of serving the staff, civilized service, active enthusiasm, courteous treatment, conscientious and responsible.

Make the cooked food delicious, tasty and equal.

Two

Staff dining

All meals or tickets are collected and no cash is allowed.

The cooks pay the meal fee according to the regulations.

Anyone who dine in the canteen must be charged according to the prescribed standard.

Three

Staff canteen

A full-time and part-time canteen administrator is required to take charge of food purchase, formulation of recipes, daily management of canteen, etc.

Purchasing personnel carefully select and plan procurement during purchase, strictly prohibit the purchase of rotten or spoiled food.

We must adhere to the physical acceptance system to achieve the monthly closing of the Qing Dynasty.

The daily food should be fed according to the standard of food, careful calculation and careful calculation of the price of the dishes and articles used.

Regular meals are released monthly and supervised by staff.

4. all the equipment and tableware in the dining hall must be registered, and the accounts should be paid according to the price.

5. staff should wear clean work clothes at work and keep good personal hygiene. They should wash hands frequently, cut fingernails, change clothes frequently and wash clothes regularly.

6. cooks do not process food that is rotten, spoiled, poisonous, harmful and exceeds the quality guarantee period, so as to prevent food poisoning.

The canteen cleanse every meal and clean the environment every day.

Tableware should be regularly sterilized.

No flies, no mice and no cockroaches are found inside and outside the dining hall.

Products and semi-finished products, raw and cooked food must be classified.

7. make weekly recipes, improve cooking techniques, and change the patterns of breakfast, lunch and dinner to improve staff meals.

The mess hall should set up a board management committee to hold regular meetings to listen to the staff's opinions on the canteen and study the method of food management.

8. the use of cooking utensils or utensils must strictly abide by the rules of operation, and coal burning gas should be prevented from poisoning and other accidents.