In order to ensure the scientific and orderly progress of things or work, it is often necessary to make plans in advance. The contents of the plan are mostly subordinate work or involve a large area, and are generally distributed in the form of "file headers". Then the question is coming, how should the plan be written? The following is the management plan of the staff canteen I collected (generally 5 articles). Welcome to read the collection.
Article 1 of the staff canteen management plan: The canteen is a place for students to eat. Keeping the canteen clean and hygienic is an important link to ensure students' normal dining and food hygiene and safety. To this end, this restaurant health management system is formulated:
1, canteen staff must be in good health and teachers with infectious diseases (such as hepatitis and tuberculosis). ) It is forbidden to enter the canteen.
2, canteen staff must ensure that the canteen, stoves, work stations and other health. There must be no dust, and the ground must be kept clean and free of dust.
3, canteen cookware must be cleaned and disinfected on the same day after use, and put in order.
4. The tableware in the canteen must be cleaned and disinfected with detergent before it can be reused.
5, canteen staff, shall not let other teachers and outsiders into the canteen.
6. In case of health and safety accidents caused by teachers' dereliction of duty and negligence, depending on the circumstances, they shall be given punishments such as criticism and education, withholding the living allowance for the current month, withholding the year-end target award, etc. If the circumstances are serious and violate the law, they shall be handed over to judicial organs and held accountable.
7. Specifications, performance, storage precautions, quality and shelf life of all kinds of goods and foods in stock.
8. The accounts are consistent, that is, the inventory accounts are consistent, and the warehousing records are consistent with the physical objects.
9, the storage of all kinds of items in the library meets the requirements. Separate raw and cooked, separate varieties, and store all kinds of items away from the wall and the ground.
10. Items and food supplies with quality problems are not put into storage.
1 1. The principle of first-in first-out should be adhered to in the delivery of goods.
Staff canteen management plan 2 1, catering management
Foreign guests need to send out the guest menu through the company office, and the canteen can accept it;
Without special circumstances, the canteen should ensure that meals are served on time, and the dining staff should observe the meal time;
After eating, employees must pour the remaining meals into the sewage bucket and must not leave the remaining meals on the dining table.
2. Food hygiene management
Leftovers are left on the table.
All kinds of vegetables, seafood, etc. Should be washed before cutting, no sediment and debris, no mildew deterioration, to prevent food poisoning;
All kinds of food should be stored separately, and the main and non-staple food, raw and auxiliary materials (food to be processed) and finished products should be stored separately. Food should not be mixed with sundries to prevent cross-contamination of food.
The canteen staff must have a physical examination once a year according to the requirements of epidemic prevention, and those who fail to pass the examination may not take up their posts;
Keep the dining room clean and tidy, such as stoves, cookers, chopping boards, dining tables, etc. Clean and tidy, the ground is free of oil, odor and sundries.
3. Equipment management
Cooking equipment and so on. A management account should be established, the responsibilities of custodians should be clearly defined, and maintenance should be strengthened to ensure that the equipment is in good condition;
Strengthen the education of caring for public property, and intentionally deface or destroy the public facilities of restaurants, in addition to paying compensation according to the price, the maximum fine is 500 yuan.
4. Daily work management
Strict inspection and acceptance of incoming goods. Food and raw materials must be bought by two or more people. The purchased food raw materials can only be used or put into storage after they are qualified by the competent person, and the list should be signed by the competent person for future reference.
Make canteen revenue and expenditure report every month, keep balance and report to the competent department;
The canteen staff must perform their duties and wear work clothes and working caps during working hours according to regulations; Abide by all rules and regulations and complete all tasks with the goal of quality service.
In order to further standardize and institutionalize the canteen work and serve teachers and students with high quality, safety and efficiency, the following management plan is formulated.
First, the canteen workflow management
1. Purchase. There is a buyer in the canteen. After purchasing every day, fill in the purchase order carefully and sign it. The keeper is used for month-end inventory, and the administrator is used for month-end checkout and filing.
2. Acceptance and storage. The canteen has 1 keeper, who checks the purchased items against the purchase order every day, signs the purchase order after acceptance, and keeps the purchase order for inventory at the end of the month.
3. Make menus and collect items. Chefs in the canteen shall take turns to be on duty by the chief and deputy chefs. The chef is responsible for drawing up the menu of lunch and dinner and the breakfast plan for the next day according to the raw materials purchased by the buyer on the same day and the storage situation in the warehouse, and then publishing it, and then collecting all the required materials and signing the purchase requisition, so that the inventory can be settled in combination with the purchase requisition at the end of the month.
4. Food processing. Every meal must be prepared five minutes before the meal. The whole processing process is unified by the chef to allocate kitchen staff. Processed food should be kept warm and clean.
5. Eat. During the meal, the internal affairs of the canteen are coordinated by the canteen administrator. The worker in charge of cooking should repair the window. The canteen manager should distribute the food in time according to the dining situation, and take timely measures if the food is not enough.
6. Clean up after meals, clean up and sweep the floor. After dinner, the administrator organizes the division of labor, cleans the dining table, kitchen utensils and tableware, puts them in a fixed position, and cleans and cleans the kitchen and dining room; Dispose of the leftover food properly.
7. Clean kitchen utensils and tableware every Saturday, and clean the kitchen, dining room and surrounding environment. At the end of each month, make an inventory of purchased raw materials and used raw materials, and list the inventory list and quantity of the month; At the end of each month, the Food Committee shall conduct cost accounting and account arrangement with the canteen administrator.
Second, the canteen work system
1. Go to work on time, stick to your post, obey the arrangement of the administrator, and ask for leave if something happens. 50% of the day's salary will be deducted for being late without reason, 5% of the month's salary will be deducted for miners without reason, and the day's salary will be deducted for sick leave.
2. Establish the idea of serving teachers and students wholeheartedly and pay attention to professional ethics. Civilized service, kind attitude, initiative and enthusiasm, courtesy, love their jobs, serious and responsible. Keep learning business and strive to improve your business level.
3. Develop good work habits. All kinds of kitchen utensils and tableware should be put in a fixed place and put back in time after use. Don't leave all kinds of things lying around.
4. Take care of public property. The use of boilers, dough mixers and other machinery should strictly abide by the operating rules, and the cleaning of tableware and kitchen utensils should be careful.
5. The buyer shall ensure the quality and cost of the purchased products. It is strictly forbidden to purchase rotten food; The keeper should make the account entry and exit clear and the procedures clear; Chefs should constantly study their business and use their brains to make the dishes delicious and fragrant. And according to the season and the characteristics of food, prepare enough food, on the one hand, minimize the waste of food, and will not make food insufficient.
6. Do a good job in canteen safety. Boiler operation should strictly abide by the operating rules, raw and cooked food and processing utensils should be placed in categories to prevent pollution; Irrelevant personnel in the canteen are strictly prohibited from entering the kitchen and storage room; Flammable and explosive articles should be placed according to regulations to prevent accidents, and the canteen staff should leave.
Before opening the kitchen, be sure to put all kinds of food in the kitchen, close the doors and windows, and check all kinds of power switches, equipment, stoves, etc. , and do a good job in fire prevention, theft prevention and anti-virus.
7. Do a good job in canteen hygiene. Wear work clothes during work, and pay attention to food hygiene, tableware hygiene, environmental hygiene and personal hygiene. If you have cough, diarrhea, fever, vomiting and other diseases, you should ask for leave from the administrator and leave the canteen.
8. The canteen staff should not only be responsible for the division of labor, but also unite and cooperate, treat people sincerely, have a civilized language, and do not quarrel or fight during work.
Third, the canteen hygiene system
(1) food hygiene
1. Don't buy stale food, and it is forbidden to buy and use rotten food and other foods with abnormal sensory properties.
2. We should separate raw products from finished products and cooked products, finished products from semi-finished products, and food from sundries. Meat and poultry foods should be separated from other foods during refrigeration.
3. Pay attention to fly prevention and dust prevention in the process of food production and sales, and avoid sundries from mixing with food.
If the food separated from the meal is edible, it must be heated back to the pot.
5. All kinds of spices should not be stored for a long time, and all kinds of utensils containing spices should be cleaned frequently.
(2) Hygiene of tableware and kitchen utensils
1. Kitchen utensils such as knives, piers, boards, barrels, pots, baskets, stoves, pots, rags, etc. should be cleaned every meal to keep the kitchen utensils clean. Tableware should be cleaned, brushed, rinsed and disinfected after use.
2. Kitchen utensils and tableware should be fixed.
(3) Environmental sanitation
1. Clean and clean the canteen floor regularly, so that there is no sundries and water on the floor.
2. The storeroom should be kept clean, dry and ventilated. Other sundries and personal belongings should not be stored in the storage room. Articles should be stored off the ground, separated by walls and classified.
3. The sewers, corners, sewage barrels and garbage dumps around the canteen should be cleaned regularly to prevent bacteria from infecting food.
4. Always clean every corner of kitchen utensils and tableware.
(4) Personal hygiene of canteen staff
1. The canteen staff should wash their hands and cut their nails frequently. Wash clothes and bedding frequently; Take a bath and have a haircut; Change your work clothes frequently.
2. Wash your hands with soap and running water before work, after handling food raw materials and after defecation, and disinfect with hot water before direct contact with imported food (such as catching vermicelli, cutting vegetables, processing flour, etc.). ).
Don't smoke during food processing and before selling food, don't cough or sneeze at food, and don't spit everywhere.
Four. Supervision and management
1. Establish a diet committee. The Congressional Committee consists of the following members:
Person in charge: directly responsible to the superior. Coordinate the work of the canteen. General affairs office: canteen business management department. Cooperate with the canteen administrator to check out at the end of the month once a month, and improve and maintain the equipment and facilities of the canteen in time.
Political and Educational Affairs Office: Cooperate with the canteen to manage the dining order and strengthen the education of diligence, thrift, civility and courtesy for students.
Canteen administrator: concurrently serve as canteen health administrator. The direct manager of the canteen.
Staff canteen management plan 4 1. The canteen staff must hold the Health Certificate of the health department.
Two, without permission, in addition to the canteen staff, no one is allowed to enter the kitchen operation room;
Third, kitchen cleaning products should be placed separately from condiments and dishes;
Four, the use of cooking utensils should strictly abide by the operating rules, to prevent accidents;
5. Before leaving work, the chef should close the doors and windows and check all kinds of power switches and equipment.
Six, cooking staff should be polite, enthusiastic service, not making things difficult for dining staff;
Seven, canteen chefs should abide by the company's management regulations, deal with food preparation for reasonable control, put an end to waste; At the same time, ensure to provide employees with healthy and reasonable diet, good service and high-quality food, and do not supply inferior, rotten and expired food, otherwise the company will dismiss them;
Eight, canteen chef must ensure the cleanliness of kitchen utensils and canteen environment, such as can not meet the inspection requirements, a warning and a fine of 50-00 yuan.
Nine, canteen cooks should properly keep and use canteen utensils, electrical appliances and other items, and shall not intentionally damage them; If it is intentional damage to the goods, it is necessary to compensate according to the price;
10. It is forbidden to take home the dishes and utensils in the canteen. If a certain phenomenon is found, it will be regarded as corruption, and a fine of 100 yuan will be imposed everywhere. If the circumstances are serious, it will be dismissed.
Eleven, canteen cooks should constantly renovate the food pattern, so that the food is high-quality and delicious, eat on time, not passive, privately bring foreigners into the canteen work area;
Twelve, it is strictly prohibited for cooks to use potions to kill flies and rats without authorization, or to bring toxic substances into the canteen work area without authorization. Once found, immediately dismissed;
Thirteen, canteen cooks should take the initiative to work, and actively put forward reasonable suggestions to improve the efficiency or quality of canteen work;
Fourteen, chefs should adhere to the principle, dare to face contradictions and safeguard the interests of the company; If the work attitude and work skills are significantly improved and affirmed by the leaders and many colleagues, they will be rewarded.
Fifteen, canteen management personnel should choose regular suppliers of daily dishes, non-staple food and other materials in line with the principle of high quality and low price and shopping around;
Sixteen, the purchase should be fresh, it is strictly prohibited to buy sick pork and expired, deteriorated vegetables, condiments and meat products;
17. The dishes purchased every day must be checked and accepted by the canteen administrator and chef * * * to ensure that the accounts are consistent; Register the purchased items on the purchase income and expenditure table every day and make statistics; The canteen administrator regularly receives the canteen reserve fund according to the regulations of the finance department, and settles with the finance department in time.
Management scheme of staff canteen Chapter 5 School canteen is related to the health of teachers and students, the normal teaching order of the school and social stability. In order to do a good job in the management of school canteens and improve the management level of school canteens, this implementation plan is formulated in accordance with the requirements of the Food Hygiene Law, the Regulations of the Ministry of Health and the Ministry of Education on the Hygienic Management of Student Canteen and Students' Collective Dining, and the Notice of the Ministry of Health on Implementing the Quantitative and Graded Management System of Food Hygiene Supervision.
First, the purpose of implementing school demonstration management
Through the implementation of school demonstration management, the overall level of supervision and management of school canteens will be further improved. In order to effectively prevent the occurrence of collective food poisoning accidents in schools, student canteens should fully reflect public welfare and service, and insist on serving students.
Two, the implementation of school canteen demonstration management content
(a) improve the management mechanism, strengthen the work responsibility.
The school establishes and improves the canteen management system and leadership responsibility system. The school principal takes overall responsibility for the management of the school canteen, and is the first responsible person for the management of the school canteen. It is necessary to set up a leading group for canteen management, headed by the first person in charge of the general affairs director and the canteen management personnel, who will be fully responsible for the hygiene, safety and management of the school canteen.
(two) reflect the public service, determine the mode of operation.
The canteen is managed by the school, which adopts the mode of no material contract, and does not contract or contract in disguised form to individuals for profitable operation.
1, the school sends personnel to carry out overall management, mainly by the general affairs director in charge of canteen work, canteen buyers and storekeepers.
2. The buyer and keeper of the canteen are sent by the school to fully perform the procurement and custody duties on behalf of the school.
The purchased raw materials can only be registered and put into storage after being inspected by the keeper. The outbound materials shall be registered and signed, and the school shall make regular inventory every month.
3. In order to ensure the production quality, the school has strict regulations on the composition of the production team: all staff must be in good health and hold certificates.
4, canteen staff must be clear about their responsibilities, in strict accordance with the recipe table to organize production, to ensure timely, quality and quantity. Provide students with the produced food in time. After students finish eating, collect food containers in time and clean and disinfect them. Responsible for all the cleaning and hygiene work of the production canteen. Responsible for the production and service of guest meals.
(3) Standardize facilities affairs and implement standardized management.
1, set up a functional room with complete standards.
School canteens should be equipped with functional rooms such as roughing room, cutting room, cooking room, meal preparation room, disinfection room, dressing room, warehouse and canteen. Infrastructure should meet the following standards:
(1) roughing room
Food rough machining should have a fixed place, basic dust-proof and fly-proof facilities, and shelves or cabinets for placing food, which should be separated from the side dish room, cooked dish room and cooking room of the restaurant. The ground and dado of the processing site should be made of impervious materials, and the sewer is unobstructed, which is convenient for washing and drainage. There should be enough water supply for food rough processing, and the quality of water supply should meet the national sanitary standard for drinking water. There should be more than three pools in the rough machining area, so that meat and vegetables can be cleaned separately. Cleaning products such as washing mops are separated from the pool for washing food.
(2) Cutting and matching room
There should be a special room in the cutting and matching room, and the ground should have a certain slope to facilitate washing and cleaning. The sewer is unobstructed, there is a food refrigerator, and there is a waste box (bucket) with a cover. The treated waste is poured into the box in time and transported away on the same day. After the side dishes are finished, you should do a good job of washing and cleaning in time to keep the room clean and hygienic.
(3) Cooking room
The kitchen table of the processing place should keep the sewer unobstructed, and the kitchen table should have a smoke exhaust hood. The stove and the stove wall should be cleaned frequently, so that there is no oil pollution, dust accumulation, food residue and oil dripping on the exhaust hood. After the work, the floor, stove, operating table and tools should be cleaned to keep the processing place clean.
(4) pantry
There is a dining table and a finished product rack. Air disinfection facilities are complete, equipped with sample storage facilities and cooked products storage facilities, and are in normal operation. Doors and windows communicating with the outside world are equipped with sound insulation and dust prevention facilities.
(5) Disinfection room
Tableware cleaning and disinfection places should be separated from cutting, preparing and cooking places to avoid cross-contamination. Tableware disinfection can adopt physical disinfection and chemical disinfection. Chemical disinfection is used for initial washing, cleaning, soaking disinfection and residual washing of tableware disinfectants, and all kinds of pools should be clearly marked.
(6) dressing room
Set up a sink, equipped with a coat rack or a large space to hang the wardrobe shoe rack, towel hooks, simple toiletries.
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