Hospital cafeteria contract program
First, the management of the management work:
1, strictly fulfill the management contract, comply with the rules and regulations, obedience and full cooperation with the management of Party A.
2, all kinds of high-quality food, oil, ingredients and seasonings procurement, delivery and strict inspection.
2, all kinds of high-quality grain and oil, ingredients and condiments procurement, distribution and strict acceptance;
3, regularly accept the quality of food, hygiene, quality of service inspections, and according to the provisions of the sample;
4, to provide a number of meal services, all kinds of dishes, nutritional collocation, cooking and meal portioning;
5, meal punctuality, quality and quantity;
6, kitchen staff, and the kitchen staff, the kitchen staff, and the kitchen staff, the kitchen staff, and the kitchen staff.
6, the kitchen staff manpower arrangements and salary, welfare and other daily management;
7, when to accept the supervision of the relevant departments of your hospital and improve the proposal;
8, the room and the restaurant's fire hazards and food hygiene and safety prevention;
9, the two sides of the negotiation of the other related matters.
Second, the meal standard recommendations
1, your hospital staff specific meal standard recommendations:
Breakfast menu with the arrangement: milk, eggs, buns, steamed bread, rice, pickles, tofu milk Choose any one with, rice pickles unlimited, 3 yuan.
Lunch menu with the arrangement: six dishes and one soup, choose two meat, two veggies and one soup, rice is not limited (late-night snacks are also counted), 8 yuan.
Lunch menu with arrangements: six dishes, a soup, choose a meat and a vegetarian soup, rice is not limited (late-night snack is another calculation), 6 yuan.
Dinner menu: six dishes and one soup, choose two meat and two vegetarian soup, rice is not limited (late-night snacks separately), 8 yuan.
Dinner menu with the arrangement: six dishes and one soup, choose a meat and one vegetarian soup, rice is not limited (night snacks are counted separately), 6 yuan.
Noodle dishes: noodles, dumplings, etc.: 2, patients and family members of specific meals proposed:
Lunch menu with the following arrangements: six dishes and one soup, optional meat, two veggies and one soup, rice is not limited to (late-night snacks are also calculated), 10 yuan.
Lunch menu with the arrangement: six dishes and a soup, choose a meat and a vegetarian soup, rice is not limited (late-night snacks are calculated separately), 7 yuan.
Dinner menu: six dishes and one soup, choose two meat and two veggie soup, rice is not limited (late-night snack is charged separately), 10 yuan.
Dinner menu with arrangements: six dishes and one soup, choose a meat and one vegetarian soup, rice unlimited (night snacks are calculated separately), 7 yuan.
Noodle dishes: noodles, dumplings, dumplings, etc.:
Different dishes, styles of small pots and pans fried, the price of which is to be determined according to market prices. The actual needs of special patients, according to the advice of the nutritionist, the opening of different nutritional meals, soup, processing of materials.
The above meal standards and matching methods are subject to the final negotiation between the hospital and our company.
Third, food hygiene management system
(a) staff personal hygiene:
1, dress instrument: staff must work in the work of the work clothes, work hat wear neat. Work clothes in addition to the role of labor protection, should also be elegant, wearing generous. Hair to keep clean, hairstyle and long hair shall not affect the work and health as a standard. Female staff can not disguise and wear jewelry; work clothes to keep clean and hygienic, wash and change diligently and do special use. Leave the post should be changed in a timely manner work clothes.
2, male staff is strictly prohibited to keep long hair, beard, long nails; female staff hair disk in the work cap is appropriate, is strictly prohibited to keep long nails and painted nail polish.
3, it is strictly prohibited to staff work time to pull out ears, digging nostrils, scratching hair, scratching or sneezing at others, spitting, littering.
4. It is strictly prohibited to wash clothes, shoes and socks or other personal belongings in the dishwashing and vegetable washing pools.
5, all staff must wash their hands before work and then soak their hands in disinfectant water for two minutes, and wash their hands every time they leave their workstation to engage in non-food processing work and then come back to make food before they wash their hands, and at the same time soak them in disinfectant water for two minutes.
6, all staff must wear a good mask when serving food, and must wear disposable sanitary gloves when they need to contact food and tableware with their hands.
7, it is strictly prohibited for staff to smoke, drink, eat snacks or laughing and joking, quarreling, fighting, gambling and other non-work required large behavior during working hours.
8, employees with valid health certificates and health knowledge training certificate on duty.
9, the implementation of the morning inspection system, found to have fever, cough, diarrhea and other symptoms and septic skin disease should be immediately suspended from their work. Fourth, warehouse management 1 Ingredients, auxiliary materials warehouse
(1) The warehouse is limited to storage ingredients, auxiliary materials, is strictly prohibited to store cleaning products and strong odor, toxic, harmful or non-edible items.
(2) All items must be packed in white plastic boxes with lids, which must be clearly labeled and categorized for storage.
(3) Warehouse must be categorized to set up a clear warehouse management ledger, the date of entry, quantity, expiration date, date of receipt, quantity, and the person who receives the goods to make a detailed record.
(4) The warehouse must implement the material flow card management, material flow card must clearly reflect the name of the item, brand, specifications, quantity, effective date and so on.
(5) The warehouse must be ventilated, dry, clean and sanitary, neat and orderly, in line with the requirements of the 7S, every day, a person is responsible for regular cleaning.
(6) Warehouse must be implemented in a special fixed-point management, pay attention to anti-theft, fire prevention, pest control, people must lock the warehouse door when they leave, according to the provisions of the regular insecticide rodent, to ensure that there are no flies, mosquitoes, rats, cockroaches and other pests.
(7) The amount of items stored in the weekly amount of the highest storage capacity, the issuance of items to follow the "first in, first out" principle.
2 The main grain bin:
(1) The bin is limited to the storage of rice, flour, beans, cereals and other staple food items; it is strictly prohibited to store cleaning products and have a strong odor, toxic, harmful or non-edible items.
(2) All items must be categorized and stored in a partition, placed close to the ground. Items must be isolated from the ground with a tripod or floor rubber to prevent moisture, so that off the ground and away from the wall.
(3) The warehouse must set up a special management ledger, the date of entry, quantity, expiration date, date of receipt, receipt of the goods are to make detailed records.
(4) The warehouse must be ventilated, dry, clean and sanitary, neat and orderly, every day, a person responsible for regular cleaning.
(5) The warehouse must be implemented by a person fixed-point management, pay attention to anti-theft, fire prevention, pest control, people must lock the warehouse door when they leave, according to the provisions of the regular insecticide rodent, to ensure that there are no flies, mosquitoes, rats, cockroaches and other pests;
(6) The amount of items stored in the weekly for the highest storage, the issuance of items to follow the "first in, first out" principle. The distribution of goods follows the principle of "first in, first out".
V. Material epidemic prevention system
Foodborne infectious diseases is currently one of the world's growing public **** health problems. Foodborne bacterial infections that have been occurring in recent decades are mainly caused by Vibrio cholerae, Shigella dysentery bacillus, Salmonella, Campylobacter, pathogenic Escherichia coli O157:H7 and Listeria monocytogenes. Our company is in order to minimize the occurrence of foodborne infectious diseases, the main control measures are as follows:
1, to the holding of health permits for the purchase of food business units, and relatively fixed food purchasing sites, not often change suppliers. Dining hall in the use of animal food ingredients in the procurement of relevant inspection and quarantine certificates must be requested, and to see the relevant mark of conformity, quality inspectors in accordance with the "animal food inspection standards" to carry out rigorous re-inspection.
2, the purchase of fresh and clean food ingredients.
3, the purchase of the shelf life of the stereotypes of packaged food, product labels have the production unit, production address, date of production, shelf life and product ingredients and other content.
4, do not purchase from unknown sources, can not provide the appropriate product labeling of bulk food.
5, not outsourcing cold meat and cold dishes and pastry products, not outsourcing has been processed cooked food.
6, used for raw materials, semi-finished products, finished food containers and tools are clearly labeled, to achieve separate use.
7, frozen meat (including frozen cooked meat semi-finished products) should be completely thawed before cooking.
8, cooked through all the food, especially meat, milk, eggs and their products, large pieces of food in the center of the temperature is not less than 70 ℃.
9, vegetable cooking program: a wash, two dip, three hot four fried.
10, cooked and smothered four seasonal beans, so that it loses its original raw green and soybean fishy.
11, soybean milk should be thoroughly cooked, boiled and continuously heated for 5-10 minutes.
12, do not process cold meat and cold vegetables.
13, the food to be ready for sale is better, the production is completed to sell generally do not exceed 2 hours.
14, the remaining food in the re-sale of high-temperature thorough heating.
15, do not use sprouted potatoes, wild mushrooms, huckleberries and other raw materials that may contain toxic and harmful substances to process food. Inventory of food has a person to accept, food categorized on the shelves.
16, food storage strictly to achieve the separation of raw and cooked, to avoid cross-contamination.
17, raw and cooked food using knives, cutting boards are strictly separate.
18, food storage to strictly separate raw and cooked to avoid cross-contamination.
19, proper storage of toxic substances, rodenticides, insecticides and other toxic and harmful substances, shall not be stored in the food warehouse, food processing and eating places.
20, the storage of nitrates, nitrites containers must have a clear sign to avoid accidental food, misuse.
21, refrigerators and other refrigeration equipment should be cleaned regularly, and to ensure that the refrigerator refrigeration effect.
22, tableware decontamination procedures: a scrape, two wash, three rinse, four disinfection, five cleaning.
23, thermal disinfection requirements: dry heat disinfection 120 ℃ role 15-20 minutes, boiling disinfection for more than 15 minutes.
24, disinfection cabinet disinfection requirements: strictly according to the disinfection cabinet instruction time disinfection, regular checks to ensure that the disinfection effect.
Six, food processing health system
1, rough processing of ingredients
(1), carefully selected, remove all yellow leaves and debris.
(2), melon and fruit peeled thoroughly, buds and eyes picked out.
(3), meat to remove the residual hair, dirt.
(4), poultry and other net residual hair, viscera, tail cock and other things.
(5), dry goods in accordance with the regular operation up hair.
(6), ingredients washing must be a dip, two wash, three clean, four into the basket.
(7), raw materials, semi-finished products, finished products containers are used separately, dry goods, fruits and vegetables, meat food washing pools are used separately to avoid cross-contamination.
(8), used to contain fruits and vegetables and other semi-finished products before and after the use of plastic baskets must be cleaned, placed in the designated area and clearly marked, and is strictly prohibited to be placed directly on the ground.
(9), the roughing operation room in the processing of food can not be thrown directly on the ground or in the sewer, should be directly into the trash can, roughing operation during the use of the finished must be kept dry and clean.
2, ingredients cut
(1) according to the day dishes by the chef will be cut in detail to fill in the requirements of the production Kanban.
(2) The ingredients are cut according to the requirements of "ding with ding", "silk with silk", "slice with slice" fine.
(3) cutting and matching process strictly implement the "three inspection system" ("self-inspection, mutual inspection, special inspection").
3, cooking
(1) professional chef cooking, each dish has a person in charge, a clear division of labor and make a good record of the output.
(2) chef attention to grasp the fire when frying, not only to save fuel but also to ensure the quality of the dishes.
(3) Seasoning complete and in accordance with the standard amount of input to ensure that the flavor of the dishes meet the requirements.
(4) chef frying according to the opening time to grasp the cooking progress, to ensure that the peak of the supply of food to meet the requirements of the meal, the end of the meal and not too much waste.
(5) According to the results of the customer satisfaction survey to review the day of the cooking process problems, develop improvement programs and strengthen training.
(6) Strictly in accordance with the "rice steaming operation guidelines" to process each meal of rice, to ensure that the quality of rice meets the requirements.
VII. Tableware hygiene
1, playing rice spoons, soup spoons, vegetable spoons, spatulas can not be directly placed on the counter, should be placed in a clean bucket or basin and must have regional identification.
2, after the use of rice bowls, soup bowls, dishes, chopsticks and other tableware must be rinsed in boiling water, water and detergent cleaning, water rinsing, high-temperature disinfection of four procedures to ensure that the tableware inside and outside of the clean, dry, no rice and vegetable residue, no traces of oil, no detergent foam, no odor before being put into use: every day, after each meal by the disinfection of the tableware must be examined by someone, after the examination of the sanitation standards can be put into use. Put into use, each tableware inspection of the pass rate can not be less than 97%, the location of the sterilized tableware food.
3, at any time to keep the ground, countertops, gutters, doors and windows clean and tidy.
4, pay attention to cut before, cut in, cut after the maintenance of health and cleaning.
5, washing fruits and vegetables, meat food, tableware, utensils, pool must be clearly marked and separate use, before work must be cleaned all pools; frying pan, soup pot to keep clean and put the right amount of water after use.
VIII. Kitchen hygiene
1, stoves, steam cabinets and other kitchen equipment cleaned every day, smoke extraction system cleaned regularly.
2, workstations, shelves, spice table at any time to ensure clean.
3, oil, salt, soy sauce and other commonly used ingredients and unused rice, vegetables, before leaving work to cover.
4, regular cleaning of the refrigerator and freezer to ensure cleanliness and hygiene.
5, every week must be a thorough health cleaning of the dining hall, the scope of which includes: warehouses, offices, restrooms, cooking rooms, roughing room, corridors, snack room, dining room, dining area, and all the facilities/equipment: including windows, doors, ceilings, floors, walls, corners, lamps, sockets, switches, stoves, tableware, sewers, extraction pipes, refrigerators, sinks, washing
dishes sink, washing
dishes sinks, washing
dishes sinks, washing
dishes sink, washing
dishes sink, washing
dishes sink, washing, washing
dishwashing sink, shelves, fans, air conditioners, dining tables, benches and all health corners.
6, garbage cans and rancid barrels need to be basically kept clean, clearly marked and covered, cleaned up on time.
Nine, restaurant health
1, before the meal in the restaurant tables and chairs must be kept clean, no rice and vegetable dregs, no oil and water stains on the countertop, stools and feet without the accumulation of dust and debris, the ground is clean and no grease, the process of opening the meal must be dedicated to maintaining the cleanliness of the restaurant.
2, restaurant walls, windows, doors, ceilings, tiles, glass need to be kept free of dust, cobwebs, fans, lamps, mosquito lamps, banners, switches and sockets to keep clean for a long time.
3, 2 times a week cleaning, cleaning countertops, floors with detergent, try to achieve the restaurant without flies, mosquitoes, cockroaches, rats and so on.
4, a person recycling tableware, not littered, leftovers, leftovers should be transported away in a timely manner to ensure that the restaurant is odorless.
5, in order to prevent slippage, the queuing mouth, entrance, exit laying non-slip carpet, strict loss of staff wrestling.
X. Food quality supervision system
To ensure that all of its goods comply with national health standards and quality standards.
1, according to different ingredients corresponding to different inspection standards for incoming materials for strict acceptance, and according to the variety of ingredients, batch size, sampling number, test results, unqualified results, the date of incoming materials, storage compartments, the name of the distribution unit and the number of distribution of a detailed record, in order to facilitate the emergence of quality problems traceability.
2, after the inspection of qualified ingredients delivered to the site, the site warehouseman to re-inspection, qualified before entering the processing room.
3, vegetables purchased on the day of consumption, and the use of "pesticide test card" test pesticide content.
4, raw materials in the distribution of raw materials in strict accordance with the "handling, storage, packaging, protection procedures" to ensure that human factors lead to minimize the risk of quality problems.
XI, the quality of the process of supervision
1, the canteen manager according to the "operating instructions" and "positioning management card" requirements of the entire production process to be the whole process of supervision to ensure that the quality of processing Meet the requirements, and make a good record of the quality of the process.
2, the company's management department in accordance with the "comprehensive performance assessment standards" regularly and not necessarily on the operation of each site (including: food hygiene, food quality, process hygiene, safety hazards, etc.) to carry out random inspections, and the results of the inspection as an assessment of the performance of each site as an objective basis for a reasonable to be punished.
3, take the initiative to accept customer supervision
Suggest that your hospital to organize a "food quality supervision team", by the team members randomly on my canteen food raw materials, processing and product quality spot checks, my company's managers and "food quality supervision team" on a regular basis to communicate with timely and effective.
XII, service commitment
1, strictly abide by the provisions of your hospital.
2, in strict accordance with national standards of dietary hygiene to implement the operation.
3, in strict accordance with the IS09001 (2000 version) quality management system operation.
4, strict fulfillment of the terms of the contract, to ensure the quality, quantity, heart service.
5, civilized and courteous for your hospital staff, patients and family members of the meal.
6, the staff must be healthy and hold a valid "health card", and accept the relevant discipline of your hospital.
7, summer free of charge for your hospital staff to provide herbal tea, sugar water service.
8, at any time to accept your hospital to improve the views, and immediately deal with appropriate.
9, our Division with your hospital related organizations **** with the participation of supervision and management.
13, the delivery of business management costs:
1, on time, according to the amount of delivery of water, electricity, gas costs.
2, in accordance with the provisions of your hospital to deliver the cafeteria site, equipment use and other management costs.
3. Pay all fees in strict accordance with the relevant state regulations.