I, health management
1, organizational measures
The head office set up a food hygiene and safety management team, members of the head office in charge of the leadership, food service center and the Office of the Office of the Procurement Department, the medical service center responsible for the implementation of the management of food hygiene and safety, to prevent food poisoning, to ensure that teachers and students to ensure the safety of the meal.
Establishment of a learning system to strengthen the staff food hygiene knowledge education, learning and mastering food hygiene regulations and common sense, and constantly strengthen the health consciousness, improve the staff's conscientiousness of hygiene.
2, the implementation of standards
(1) conscientiously implement the Chinese People's Republic of China *** and the State Food Hygiene Law;
(2) strict implementation of health, commerce and other competent state authorities to formulate the relevant laws and regulations on food processing, sales and catering industry health and safety.
(3) Implement the spirit of the documents of the Ministry of Education of the State and the provincial and municipal education administrative departments on the work of food hygiene and safety in schools.
3, personal hygiene
(1) do not have long hair, long nails, long beard, to do the "four diligent": diligent hand washing, nail clipping, diligent bathing, haircutting; diligent washing of clothes, bedding; diligent change of work clothes.
(2) On duty must wear overalls and caps, to maintain a clean and hygienic image of the food service.
(3) No smoking, barefoot, slippers, undershirts, or work clothes in the bathroom.
(4) Wash your hands before and after work.
(5) Should be conducted once a year health checks, with a health certificate to work.
(6) suffering from hepatitis, tuberculosis, skin diseases, dysentery, typhoid fever and other infectious diseases are not allowed to engage in food and beverage work.
4, dining room hygiene
(1) the ground, tables, benches, electrical equipment, windows, walls, etc. to keep neat, clean, no oil, no dust.
(2) The dining room is well ventilated, well lit, and the dining environment is comfortable and elegant.
(3) Anti-fly, dust equipment is complete, regular disinfection of flies to prevent infectious diseases.
(4) Meal utensils, food containers, meal counter to keep clean, dishes have fly cover, the main food has a cover cloth, and keep clean.
5, operating room health
(1) the ground to keep clean, bright and clean doors and windows.
(2) A variety of cooking utensils, appliances, operating table neatly arranged, raw and cooked separately, finished products are stored separately, and have obvious markings. Tableware to do: a wash, two brush, three rinse, four disinfection, five cleaning.
(3) The stove is clean and the spice bowl is placed in order. Cooking utensils are often washed and scrubbed, and it is required to achieve the original color of the wood, iron shiny.
(4) all machinery after use in a timely manner to maintain, wipe, and keep clean.
(5) refrigerator, freezer, preservation cabinet management, frequent inspection, regular defrosting, separate storage of raw and cooked food, no odor in the cabinet.
(6) Lettuce on the shelves, wash before doing.
(7) Pools are kept clean, vegetarian pools, meat pools are separated, the upper and lower watercourses are smooth, the drains are cleaned regularly, no garbage, no odor.
(8) doors and windows have fly, dust, rodent facilities. Indoor ventilation, good light.
6, environmental health
(1) clean around the cafeteria environmental health area, no debris, no dead ends.
(2) The walls around the cafeteria are clean and free from indiscriminate posting and hanging.
(3) Dishwashing sinks are clean, and the upper and lower waters flow freely.
(4) leftovers, leftovers pouring people sliding bucket, remove every day, sliding bucket with a lid.
(5) slag, garbage and other timely cleanup, to do three times a day, garbage dumped to the designated location.
(6) environmental health to take "four": fixed people, fixed things, fixed time, fixed quality. The division of labor is divided into pieces, responsible for the work.
7, warehouse health
(1) The warehouse should be rodent-proof, fly-proof, moisture-proof, fire prevention, anti-theft measures.
(2) The warehouse should be organized in a timely manner to clean up the ground without garbage, shelves without ash, items placed in a neat and orderly.
(3) strict storage, where corruption, deterioration, insect poisonous, harmful food is not allowed to enter the warehouse.
(4) stock of food according to the category of shelf storage, food storage should be separated from the wall height of more than 15 centimeters. A variety of seasoning containers with a cover, and marked.
(5) out of storage items to do first in first out, perishable first, found that the problem is properly handled in a timely manner.
(6) the warehouse is strictly prohibited to deposit flammable, toxic substances, prohibit the deposit of other debris and personal belongings.
8, summary assessment
Dietary management center weekly inspection of the canteen 2-3 times a month to summarize the assessment, announced the results of the assessment of health and cleanliness units assessed to hang a red flag or stick "clean" signs.
Second, food management
1, the Dietetic Management Center to urge the canteen regularly announced the main, side food market prices, canteen meals should be sufficient portions, reasonable prices, the real quality and price match.
2, canteen management personnel should be strictly in accordance with the food industry norms and job requirements, the implementation of standardized, scientific management, the use of civilized language, hanging smile service, is strictly prohibited hard attitude or use of service jargon.
3, the cafeteria to increase the variety of colors to meet the needs of different levels of dining staff. Requirements:
(1) main and side food high, medium and low-grade ratio of 3:4:3.
(2) breakfast staple food more than 6 kinds of side dishes more than 6 kinds.
(3) More than 8 kinds of staple food and more than 20 kinds of side dishes for Chinese food.
(4) For dinner, more than 10 kinds of main dishes and more than 20 kinds of side dishes.
4, cooking and production process should be strictly regulated to ensure hygiene, and constantly improve the quality of meals. Do:
(1) steamed, boiled, baked, branded, fried, fried food with the right ratio, delicious flavor, beautiful shape;
(2) diluted rice, soybean milk, porridge, etc., the concentration of the appropriate;
(3) steamed buns, fried buns, dumplings, pies, and other kinds of fillings taste delicious, cut, processed reasonably, hygiene and cleanliness, pay attention to nutritional matching, to do the color, aroma, flavor, and type of the best.
5, saving water, electricity, coal, gas, saving raw materials, cherish equipment, tools, and strive to reduce food costs.
6, strengthen the inspection and supervision, food service center weekly inspection of the canteen 2-3 times a month, held 2-3 times a month of student forums, to solicit students on the canteen service work, a monthly summary of the evaluation, announced the results of the evaluation, the evaluation of the "Quality Service Canteen The results of the evaluation are announced, and the "Quality Service Cafeteria" hangs the red flag. The evaluation of poor quality, poor service, poor hygiene "three bad" units to be punished in a timely manner.
Three, procurement
1, unified purchase of bulk items, such as rice, flour, oil, spices, etc., should be purchased under the supervision of the head office food service center. Eggs, meat, vegetables, soy sauce, vinegar and other seasonings in principle to the production units, manufacturers or wholesale markets to ensure quality, prohibit the purchase of shoddy goods.
2, the shopping (food) products, there must be a strict acceptance, storage, signature and other procedures.
3, in principle, the day of purchase the day of use, but for bulk items, the cafeteria warehouse can maintain 2-3 days of inventory, conditions allow an appropriate increase in inventory.
Four, the prevention of food poisoning measures
1, the characteristics of food poisoning
(1) there is a clear seasonal. Most occur in May-October, especially in June, due to the temperature and humidity and other natural conditions, conducive to bacterial growth and reproduction; followed by September, due to the temperature from hot to cool, relax the prevention of food poisoning.
(2) rapid onset. Food poisoning incubation period is short, usually minutes or hours after eating at the latest tens of hours to attack.
(3) The onset of the disease is related to diet. All the poisoned patients have eaten the same pathogenic food before the onset of the disease, eaters onset, not eaters do not develop, and the clinical symptoms are basically similar, such as abdominal pain, diarrhea, nausea, vomiting, high fever, and so on.
(4) Not infectious.
2, the causes of food poisoning
(1) food is not burned hot and cooked through, cooked outside and inside the raw, did not reach the temperature of all the killing bacteria, resulting in adhesion in the food on the bacterial is not killed, caused by poisoning after eating.
(2) The food itself is corrupted and spoiled, causing poisoning.
(3) The food itself is poisonous, causing poisoning.
(4) operation pollution. Including raw and cooked food cross-contamination, containers holding food is not divided into raw and cooked, knife, anvil, rags and other utensils are not divided into raw and cooked, as well as cooking staff processing food without washing their hands to disinfect and then operate cooked food, etc., can cause contamination of food.
(5) food placed for too long, so that the bacteria on the adhesion of the food reproduced in large quantities, causing poisoning after eating.
(6) The operator is suffering from some kind of infectious disease with bacteria, through the food spread disease or cause poisoning.
3, the prevention of food poisoning
(1) food workers strictly implement the health system to ensure food hygiene.
(2) Prevent food contamination. Separate raw and hot, to prevent cross-contamination; cooking staff should pay attention to personal hygiene, wash their hands before operation, disinfection; cooking utensils should be disinfected; operators should be regular physical examination, there are infectious diseases should be immediately isolated or transferred away.
(3) the operation of food adhere to the "four no" system, that is, the purchaser does not buy rotten raw materials, custodian does not receive rotten raw materials, processors do not do rotten raw materials, cooks do not sell rotten food.
(4) control of bacterial reproduction. Mainly from the time and temperature to take measures: fresh food to be processed in a timely manner; for a moment with the perishable food, to be low-temperature preservation; has been burned cooked dishes to see minimize the storage time, it is best to do now eat.
V. Warehouse management
1, the custodian is fully responsible for warehouse management.
2, where the warehouse items must be counted, weighed, check the documents in a timely manner after registration.
3, where the goods must be counted, weighed, and signed by the operator registration before leaving the warehouse. Should comply with the "first in, first out" principle of the release of goods.
4, inventory items should be isolated, neatly arranged, and there is a clear sign of the date of entry.
5, there should be anti-rodent, fly, dust, moisture, fire and other measures.
6, strictly prohibit the storage of flammable, explosive, toxic substances, prohibit the storage of other miscellaneous items not related to inventory.
7, it is strictly prohibited to enter the warehouse.
Six, regular meetings
1, weekly afternoon cafeteria office meeting, chaired by the person in charge of the cafeteria (manager), all employees to participate in the main topic is to summarize the week's work, look for problems, the implementation of measures to improve, clear next week's work and requirements.
2, held 1-2 times a month labor discipline and food hygiene and safety education and training activities.
3, each cafeteria should be held once a month, a student forum, a timely briefing on the work of the cafeteria, to listen to students on the work of the cafeteria comments and suggestions.
Seven, staff attendance
1, according to the job characteristics of each position, to determine the time of commuting to and from work, the implementation of the attendance sign-in system, employees on and off must be signed on the sign-in sheet to sign my name and on and off time. No one may not sign on behalf of, found a fine of 20 yuan.
2, leave to be approved by the person in charge of the cafeteria (manager), must fill out a leave of absence, approved before leaving work, special circumstances to fill out a leave of absence, you must fill out a leave of absence after the fact, unexcused leave of absence according to absenteeism.
3, late, leave early 1-5 minutes, a fine of 5 yuan; 6 minutes - 1 hour, a fine of 10 yuan; more than 1 hour, a fine of 20 yuan; a month late, leave early cumulative total of 4 (including 4) or more, according to absenteeism for a day.
4, absenteeism: absenteeism half a day deducted half a month's salary, absenteeism one day deducted all the wages of the month, absenteeism two days deducted all the wages of two months, and so on. Absenteeism up to fifteen days to be dismissed.
The following cases are regarded as absenteeism:
(1) not showing up for work without any reason or extending the vacation without authorization;
(2) not following the stipulated procedures to take leave of absence;
(3) unapproved vacation;
(4) other behaviors which should be classified as absenteeism according to the regulations of attendance;
5, personal leave, sick leave: personal leave, sick leave must be taken on the day of Before going to work, the person in charge of the cafeteria (manager) shall be informed by phone by himself or his family.
6, unauthorized absence: during the work period, unauthorized absence from 10-30 minutes, a fine of 5 yuan; 30 minutes - 1 hour fine of 20 yuan; more than 1 hour according to the absenteeism of half a day penalty; unauthorized absence during the sale of meals, according to the above standard double penalty.
VIII. Awards and penalties
(a) Rewards
1, serious and responsible for the work, conscientious, in a semester of exemplary implementation of the rules and regulations, the successful completion of the work of the task;
2, actively come up with ideas and solutions, leading the canteen team to make the efficiency of the canteen improved significantly;
3, actively explore the work of the reform of the catering, and the rationalization of the proposal was adopted and implemented;
3, actively explore the work of reform, the rationalization of the proposal was adopted and implemented. Rationalization proposals have been adopted and implemented;
4, to protect the canteen property, and actively fight against the bad guys, to avoid losses;
5, to resist the evil spirit, whistle-blowing and expose favoritism and fraud;
6, in a certain work has made outstanding contributions.
Each of the above is awarded 50-200 yuan. The person who receives multiple awards will receive the highest award.
(B) Penalties
1, untidy clothes and hats, wearing incomplete, not wearing a work permit, a fine of 5 yuan each.
2, the language is not civilized, the use of service taboos, a fine of 20 yuan; out of turn, openly swearing (no matter what the reason), a fine of 50 yuan, and another fine of 20 yuan direct leadership.
3, hands hit people (no matter what the reason), write a written check, a fine of 100-200 yuan, the seriousness of the case, the parties also bear each other's medical fees and all other costs, and directly pursue the parties involved in the criminal responsibility, the regular workers suspended from duty to check, suspended from duty during the wages, bonuses, all deductions, the temporary workers to be dismissed, and fined the direct leadership of 50 yuan.
These are the first time I've ever seen this kind of thing.
4, selling meals posture is not proper, such as lying on the platform, foot stool (table), forked, scratching the head, smoking, etc., a fine of 5 yuan.
5, the service is not enthusiastic, not active, the sale of food is not prioritized, slow, a fine of 5 yuan.
6, with the hands of direct sale of steamed bread, buns, doughnuts and other food, each fine of 10 yuan.
7, illegal use of plastic bags and disposable chopsticks, each fine of 50 yuan.
8, in the microcomputer food system work properly to collect cash, in addition to the confiscation of cash, each fine of 20-100 yuan.
9, purchasing staff should purchase goods or materials with good quality and low price in a positive and responsible attitude, and report truthfully, if the purchase price and quantity are not consistent with the reimbursement price and quantity, a fine of 100-500 yuan each time.
10, good health, do not buy, do not receive, do not do, do not sell all kinds of rotten and spoiled food, otherwise, find out why, the parties involved in a fine of 100 yuan; caused by vomiting, diarrhea and other dining staff less serious, write a written check on all the parties involved in a fine of 200 yuan, and bear all the victim's medical expenses, temporary workers to be dismissed; caused by food poisoning more serious circumstances The victim will be fined 500-1000 yuan, and will be held criminally responsible in addition to bearing the medical expenses and all other expenses.
11, rice raw, bun raw, noodles raw, lo mein raw, rice burnt, bun alkali big alkali small, etc., respectively, a fine of 10 yuan.
12, dish washing is not clean, dish raw, dish paste, etc., respectively, a fine of five yuan; seasoning errors, material with the improper combination of dishes caused by the taste of the dish is not beautiful, the color is not fresh, respectively, a fine of 10 yuan.
13, if the fire is insufficient or cease fire to take other methods of frying food, resulting in food raw or paste, a fine of 30 yuan, a month occurred twice or more than two similar situations, the parties involved in this month's post all wages deducted, and write a written examination.
14, due to lack of concentration, work errors, violation of operating procedures, resulting in mechanical or electrical losses, to be compensated at the price, resulting in casualties, the parties should be fully responsible, but also to pursue the responsibility of the leaders.
15, to take care of all public **** property, where man-made damage to public **** property, in addition to the price of compensation, but also a fine of 50 yuan.
16, to save food, save goods, save water and electricity, cherish materials, otherwise, depending on the circumstances of a fine of 10-100 yuan.
17, canteen health by the canteen manager is responsible for arranging cleaning, organizing. To package to the person, often check, such as inspection failed, the administrator and the person responsible for a fine of 10 yuan respectively.
18, the food service center staff should be united, collaborate with each other, and actively work on the shirking of responsibilities to affect the workers once a fine of 30 yuan; on the dissemination of gossip, stirring up trouble, affecting the unity, in addition to education, and another fine of 50 yuan.
19, the warehouse custodian to strengthen the management of the warehouse, fire, rodent, anti-theft, anti-mold, on the work of dereliction of duty caused by the loss of 30-1000 yuan fine.
20, due to the machine room staff work errors, resulting in microcomputer meal system can not be used normally and affect the sale of meals, a fine of 50-500 yuan. Cause serious economic losses, depending on the circumstances of the serious treatment until the criminal responsibility.
21, the director of the canteen leave need to consult the center manager, canteen staff leave need to consult the director of the canteen, not allowed to leave without permission, otherwise, according to absenteeism, the cooking staff in principle is not allowed to borrow a shift, shift, if you really need to borrow a shift, shift, need to be approved by the director of the canteen, otherwise, each person is fined 10 yuan.
22, in the event of nonchalance, disobedience to the leadership, leadership, unreasonable, a fine of 50 yuan each time.
23, private take cafeteria supplies, food, grain and oil and other items, each fine of 100 yuan; larger amounts, in addition to the fine, depending on the circumstances of the serious treatment.
24, in the course of work, because of the use of common sense, not according to the operating procedures caused by public injury, medical and other costs at their own expense.
25, strengthen the precautionary, often look for unsafe factors and hidden accidents, if due to paralysis or poor measures to be stolen or fire and other accidents, resulting in serious losses, the person responsible for the cafeteria, the director of the canteen or the canteen administrator to write a written examination, a fine of 100-1000 yuan, depending on the circumstances of the loss of items at the price of the compensation belonging to the person responsible for the forgetting to drop locks and Door open away from the theft, the loss is fully compensated by the responsible person.
26, the staff should be punished, out of the direct leadership to conceal the truth is not punished resulting in the public opinion, the direct leadership of the fine of 50 yuan, for falsehoods and fraudulent rewards for employees, depending on the circumstances, cancel the awards, and give serious treatment.
Nine, state-owned assets and equipment management
1, where the use of school-provided equipment, facilities, users must strengthen the care and custody of equipment and facilities. May not be artificially damaged or lent, violators will pay the price and hold the user accountable.
2, the equipment in the warranty period of normal maintenance by the center to contact the equipment supplier for the warranty period after the expiration of the equipment maintenance, by the user to arrange their own, at their own expense.
3, the user used equipment, facilities in the use of natural damage or loss during the period, according to the degree of newness of the equipment and the use of time to give the depreciation of compensation or penalty treatment.
4, the end of the contract period, the user should be all the equipment, facilities intact and undamaged returned to the center, after the center inspection and acceptance, before the return of equipment security deposit and other relevant procedures.
5, all equipment, facilities, the user must operate in accordance with the operating procedures, and comply with the relevant provisions of the school, shall not be unauthorized operation, otherwise, the user is responsible for problems.
6, the user of all equipment, facilities, equipment should be established account list, and a person responsible for the requirements of regular inspection, maintenance, to ensure that the facilities are in good condition, to ensure that the equipment is safe and normal operation.