Cultural concepts and quality and safety management system training, the two take into account the cross-training, in training to enhance staff awareness of production safety, strengthen the safety responsibility, this awareness is slowly internalized into a habit, a character.
Training: can be divided into departments, sub-director training, manpower focus on training the concept of corporate culture rules and regulations, quality control department production department focus on training safety knowledge, preferably two in one. Used food people should be food quality and safety training, food for the people, food safety first, quality is the lifeblood of the enterprise. Food people are to keep in mind.
2, to create a better environment inside and outside the plant, especially the production environment, workshop warehouse, into the workshop of the important channel, near the sewers, set up the appropriate rodent-proof equipment (rodent cage) access to the entrance to the pest control equipment, the plant construction is complete, there is a green area, both sides of the factory road, especially the workshop periphery to set up pest control equipment.
3, consider it, in the workshop north of the garbage area, open a small door, guarded. Specializing in the delivery of garbage and waste, part of the raw materials can also go to this door, the main door only go people and product delivery vehicles. Distinguish to reduce the pollution of the plant. In summer, especially to increase the frequency of garbage cleaning.
4, the workshop set up a special cleaning and disinfection room, a person in charge (2-4 people) is responsible for the production of cleaning and disinfection of utensils, each shift will be sent to this area after work utensils. And number, the person in charge of cleaning and disinfection, according to the number of location storage, in order to facilitate the work before coming to the normal and error-free collection. Can be washed 2 times a day, especially handmade, stuffing class to increase the frequency of cleaning.
5, set up a special measuring instruments management room, this room can be divided into two rooms, a storage production of electronic scales, scales, and other measuring instruments. Can be charged here, maintenance, repair, maintenance and adoption, employees come to work to lead to the license plate as the basis for adoption, after work to clean up and send back and receive back their license plate. Another room, can be stored in the workshop after the department with the work tools and items (bags, rags, trash cans, etc.) These things no longer belong to the warehouse management. Warehouse is only responsible for the registration of raw materials in and out of the account, production and distribution of the use of raw materials, acceptance and other work can be.
In the production workshop, set up a small drinking water room, set up a small bench, cups and utensils storage table, the drinking water room into this area, to solve the problem of staff drinking water and tired small and medium-sized rest.
6, each shift of the ingredients room, production room, steaming room, etc., to distinguish between, according to the people go door, things go window principle. For example: pastry class flour storage room, ingredients and noodles room, production room, is distinguished. Ingredients and pasta room and the production room is separated, people walk through, face from the window transmission. Steaming room and cooling and packaging room is also best separated, this does not need to set up windows. In the packaging room placed in the ultraviolet light on a regular basis, the filling class should be set up to deal with raw meat processing room, and then sent to the boiling room by the window, so that raw and cooked separately. Raw material storage cold storage warehouse should be categorized, fruit and vegetable, meat and poultry, grain and beans are stored separately. The current cold storage small but should be layered, partitioned storage, to avoid cross-contamination.
7, the production of each class to consider setting up a quality control, responsible for product quality control, supervision of the use of raw materials and the production process of waste phenomena, to assist in the sampling work of the inspection center. The production line of each class, set up a captain, responsible for the operation of the machine and small faults in the temporary maintenance work, in the staff have something to do in and out of the workshop or leave, the captain can be supplemented to its position, the production process can be temporarily responsible for the health situation, but it is best to set up a specialized cleaning staff. Maintenance staff on duty system, although currently canceled, but indispensable, the machine can not be trouble-free.
8, consider setting up a small medical station, responsible for the workshop production process of small injuries and accidents (burns, scratches, headaches, colds, enteritis, etc.) can also extend this service to the entire company employees, but not too far from the workshop, the workshop can be temporarily in charge of the office.
Involving the entire company after the staff's medical care, you can slowly establish the Huimin Hospital, so that employees have medical treatment, health protection.
9, each shift personnel to enter the production area to have a special channel, can be the whole, but to avoid all entering from a production area, you can visit the second floor of the channel as a benchmark, set up a channel into the production area to the various shifts when the entrance is set up to avoid cross-pollution between the shifts.
10, set up near the workshop laundry, preferably not far from the locker room, a person in charge, there are special laundry, disinfection equipment. Room above the placement of ultraviolet irradiation lamps, designed according to the size of the square room, in order to quickly and effectively guarantee the cleanliness of the employees' work clothes, reduce the degree of contamination of the surface in contact with food. Each employee is provided with at least 2 sets of work clothes for changing or in case of a laundry breakdown.
11, workshop sewers, to maintain a smooth. Above the lid to fix the degree of good, easy to discharge the waste. Later, it is best to consider the shape of stainless steel bars, now porridge, filling cover loose bad, waterway waste, long time for fear of blocking the waterway.
12, do not use wooden or fibrous utensils, especially porridge part of the simmering spatula is wooden, which is not allowed in food production and processing, because of its contact with liquids for a long time perishable, damaged. Extremely easy to cause two this pollution, you can use stainless steel corrosion-resistant, there is a rubber handle on the head.
13, employees in the production project to be regularly disinfected (available 75% alcohol) can be used in the production area of alcohol spray cans, one per shift, there can be a shift leader to remind the future can be set up to disinfect the alarm, to remind the disinfection work. Instrument production after cleaning with 75% alcohol wipe again. Disinfection for the next use.
14, the workshop teams listen to music problems, not in favor of bringing the stereo into the production area, and then plug in the cell phone to play. Can set up a small loudspeaker above the workshop (similar to the hearing equipment) is responsible for, according to their hobbies required to play. Avoid contamination caused by foreign objects in production.
15, congee 2 floor crane at the consideration of safety protection bar problem, grain and bean raw materials temporary storage room, the ground drainage system is smooth, or not long-term on the floor wall is not good, especially soybean milk production area, consider the wall paste 1m or so of the porcelain plate wainscot, the filling area boiling room is best to also paste, in order to better protect the wall and hygiene and cleanliness.
16, the machine posted on the safe use of the code and method, in the team to go within the hanging or placed a small frame to introduce the product process and its related knowledge. (Norms later, especially visits, inspections during the practical)
Monthly can be regular days selected off-duty time, the warehouse, workshop, office areas, kitchens and other places. Inventory. Workshop, warehouse as the focus of the workshop is mainly the regular cleaning and maintenance of the machine, sanitation clean-up (pallets, baskets and other appliances) wall, floor cleaning and disinfection work. Warehouse is mainly raw materials organization, categorization, inventory, sanitation and cleanup work.
17, each team, set up a small desk, filing cabinets on the classification of things, can also be made into a billboard type, team attendance, safety tips, warnings, etc., and other tools are also classified storage.
18, later can be involved in the production process for the body parts, to create a set of "Huimin spirit drill" in the unified work time, the company's staff in the form of a parade before going to work to recite the company's business philosophy, objectives, goals, spirit, etc., and then do this drill. Every week, we choose one day or two days to do the company logo dance, and in winter, we can change the spirit of the drill into running around the factory. This can mobilize the enthusiasm before going to work, relax the body, exercise, but also may be the deepening of the concept of corporate culture intangible, to create a harmonious and upward outlook.
19, on the staff generally reflect the wage system: all personnel can consider the 8-hour work system plus overtime mode, the work is time 8-hour system, more than 8 small part, in strict accordance with the provisions of the labor contract law to, Monday to Friday overtime for 1.5 times the normal wage, Saturday and Sunday, overtime for the usual 2 times the usual, national holidays, for the usual 3 times. Workshop technical positions, except for the team leader is the base salary plus commission, commission is the production volume and effect of the team under its management to avoid the old multi-people between the team to reflect the work time is almost the same, the difference in wages disputes. This is easy to calculate, fast.
The assessment of the implementation of the punch card system, the department's assessment and computerized punch card information control to match.
This is just a personal suggestion, of course, and the company's wage system does not match, this is a model.
20, the warehouse should not be managed by the workshop, the amount of cost can not be controlled, regular, quantitative out of the warehouse.
21, with the increase in production, can use the machine never use manual, the machine can control the speed, the personnel is vulnerable to emotional influence, like porridge cooling chain different porridge are in a pool, the personnel selection is very slow.
Monthly workshops can be assessed from time to time, the number of 2-3 times, incentives: with the workshop director, quality control salary linked to the results logged into each issue of the "Voice of Huimin", the first can be a temporary agent of the office, with the continuous development of the field, can be set up specifically for the assessment of a department.
Comprehensive, detailed, unified workshop management rules and regulations, quality management rules and regulations.
22, between the departments can be cross-communication exchanges, but can not be duties over the cross, cross the serious, very easy to cause a state of confusion, busy and idle, complaining about the situation. Workshop processes, statistical analysis of data
First: the workshop classes
Pasta class:
(1) the process of each production line in the production process of the record sheet is not standardized, the time is not specific, the workshop office collects and organizes, do not get a response, there is no specific summary of the data, error correction, analysis.
(2) pastry class of each production line frequent replacement, it is recommended to open the hands of the data calculation registration, fixed list of personnel, division of responsibility.
(3) give regulations, submission time, writing specifications as well as signature confirmation. Data does not match the packing class, timely verification. (Who will check? How to communicate in time in the middle?)
(4) Each production line to send the amount of orders, yesterday's balance of data. So that they plan production according to the data. Must ensure that the production quantity is sufficient, if the production process, the amount of defective products is too much, to carry out the second production, to ensure that the number of orders reached.
(5) Responsible for the production is completed after the residual quantity, the number of defective products count, as well as residual storage. (To fix the personnel)
(6) After packing the pastry products, it is required to arrange them in a fixed position for centralized delivery.
Suggestion: Due to the high rate of defective hot dogs, it is easy to lead to the phenomenon of shortage, it is recommended to advance the production time.
Waking, steaming: (responsible person Huang Shizhu)
In the process of product transfer with each production line, data handover registration, production is completed, and the production line for the total amount of verification, timely correction of errors. After checking, the form is submitted to the statistician to ensure accurate and timely submission.
Packaging class:
(1) Ensure that all products produced have been received. Eliminate the emergence of product stagnation, stagnation phenomenon, should bear the stagnation of the product ten times the fine.
(2) for all packaged product quantity to be signed on the production summary sheet to confirm.
(3) For the packaging process of inferior products, according to the variety of different classifications, classification and storage.
(4) to ensure that the number of each turnover basket in accordance with the specifications for placement. (Specialized personnel to carry out the basket)
Recommendation: Specialized personnel to carry out the distribution of goods to the line.
Cooking Meat Workshop
(1) To keep a good inventory register ledger, registering separately for each product category. Inventory for this shift is taken on a weekly basis.
(2) Every day, before distribution, the team leader will allocate all kinds of products according to the total amount of orders to the hands of the group of people in this shift to receive material registration. The form is submitted to the statistician on a daily basis.
(3) If the distribution personnel in the process of distributing goods, resulting in the distribution personnel to count the number of products are indeed missing, the personnel to undertake, and timely delivery of missing products without delay.
Net processing
(1) To make a good inventory register ledger, on the various product categories are registered separately. Inventory for this shift is taken on a weekly basis.
(2) Every day, before distribution, the team leader assigns each type of product to the group's stocking personnel according to the total amount of the order, and registers the receipt of materials. The form is submitted to the statistician on a daily basis.
(3) If the distribution personnel in the distribution process, resulting in the distribution personnel to count the number of products really missing, the number of products by the personnel to undertake, and timely delivery of the missing products, without delay.
6, manual class
(1) manual class production line fixed special person for the production of quantity registration, and submit it to the statistics office every day.
(2) by the order office of the production line issued by the order quantity, the statistician reported yesterday's balance of data. So that they can plan production according to the data. Must ensure that the production quantity is sufficient, if the production process, there is an excessive amount of defective products, to carry out the second production, to ensure that the order quantity.
(3) is responsible for production is completed after the residual quantity, the number of defective products count, as well as residual storage. (To be fixed personnel)
(4) Each production of a product, must be counted by the shift counting personnel and statisticians for face-to-face counting of quantities.
(5) after the production is completed, the number of production of each frying personnel to ensure that the breakdown of the data and the total production data match.
Second, workshop statistics (to ensure that two people)
1, every day is responsible for the collection of each distribution personnel's distribution list. (Distribution personnel to submit, registration)
2, responsible for registering the actual number of products received, as well as with the workshop personnel to count the defective products, the remaining amount. And require the workshop team to sign to confirm. (Handmade class, pastry class, cooking meat workshop, net processing)
3, delivery process, must first issue yesterday's balance, count out the number of orders for the day, and then line by line distribution. The principle of distributing goods is to ensure that single varieties are distributed. Ensure that the number of goods distributed is accurate. If the distribution staff reflect the number of products does not match the situation, the same day for inventory, the implementation of clear replenishment.
4, the distribution of distribution orders.
5, each variety of production and packaging is completed, the first time with the workshop personnel to check the number of products. (The problem is that the two data do not match how to deal with? The current situation is unable to steamer
Program 1
Top staff training
Outlet staff grouping: ten people per group
Training head coach: one
Training deputy coach: four
Training teacher to student ratio: 1:2
Training coach qualifications:
1, with a high degree of Practical experience,
2, higher awareness of Huimin ideology and loyalty,
3, love Huimin, care for the collective, with good communication skills and collaboration, with the ability to teach.
Day 1:
Morning: welcome, get to know each other
I. Getting to know "home"
Visit "home" (divided into living and working areas and the plant's surrounding environment)
Visits Route: logistics office - the main road of the factory - production workshop visit channel (workshop area, production volume, etc.) - living area (dormitory, dining room - the company dining car)
Visit: accompanied by the coach at any time to explain, introduce, in order to achieve the *** Ming!
Second, understand the home:
1, the company's factory slogans, pictures, company culture (the company's seven cultural themes, Huimin old story), visit the process of communication with the accompanying see the old staff;
2, the company's history of development, the company's promotional video,
Third, operating to understand
Business mode: food trucks selling
Health certificate (into the food truck staff must hold a valid health certificate)
Six unity (unified procurement, unified processing, unified production, unified distribution, unified image, unified price)
Food trucks to join the way: the delivery of the deposit, the outlets by the company's unified management and obedience to the management of the company to strictly comply with the company's management system.
Product knowledge: each person a table of product knowledge and learning to explain
Food truck type and construction: large multi-functional, small multi-functional, stainless steel, large kiosk, wooden food truck
Food truck accessories (large and small Huimin bags, wordless bags, thick and thin straws, large and small greaseproof paper bags, gas, etc.)
Knowledge of the food truck operation process:
1, Personal image 2, food truck items placed 3, product heating 4, food truck selling skills, methods 5, food truck hygiene 6, food truck safety knowledge 7, correctly fill out the order 8, pay attention and fill out a small ticket
Linshang Bank 6223591000007517409
Rural Credit Union 6223191615640542
Agricultural Bank of China 62238481821233936010
9, food truck maintenance knowledge 10, common customer complaints handling
Food truck hygiene standards
The daily code of conduct for the top staff
The hazards of illegal operation and the sale of private goods and overnight goods.
The phone number of each department (ordering, customer service, maintenance, training)
Afternoon:
Military training and recreational activities: song: Huimin welcome you, love home love Huimin, dance: "Treading Waves", "Ali Ali", "Catch Money Dance" and so on
Summarize what we have learned today, and you can ask a simple question
The next day:
Morning:
Market inspection, accompanied by the instructor to explain.
Morning:
I. 20 minutes to write the feelings of the market inspection;
Review the theoretical knowledge of the first day. Led by the coach to review
Operation process practical explanation (the theory into reality to explain), mainly including: the heating of the product, frying method skills, food truck operation process and so on.
Practice operation: the main practice: the placement of goods, product heating, frying methods and techniques
Afternoon:
Theory test, order filling test.
Military training and recreational activities: songs: Huimin welcome you, love home love Huimin, dance: "Treading Waves", "Ali Ali", "Catch Money Dance", etc.
Summarize what we have learned today and discuss the problems.
The third day:
Morning: food truck practice, food truck service attitude, dealing with customer complaints skills and methods of explanation.
Afternoon: summarize the learning, collective photo, and notify those who do not pass the next period of re-learning.
The fourth day: in the outlets for the actual operation. And there is an assessment
Fifth day: in the outlets to carry out practical operations and have an assessment
Sixth day: in the outlets to sell the assessment, qualified before the independent top job. The implementation of the trainer swap assessment.
Program II
New join online store personnel training
Determine the number of learning personnel based on the existing qualified trainees.
Training by a master trainer, the other students 1:1 on the outlet personnel training.
Morning: welcome, get to know each other
I. Getting to know the "home"
Visit the "home" (divided into living and working areas and the plant's surrounding environment)
Visiting route: Logistical Office -Red House culture (Duan general living area: garden) -The main road of the factory -The production workshop visit channel (workshop area, production volume, etc.) -Living area (dormitory, dining room -Company dining car)
Visiting mode: Accompanying the coach at any time to explain, introduce, in order to achieve *** Ming
Second, understand the home:
1, the company's factory slogans, pictures, the company's culture (the company's seven cultural themes, the old story of Huimin), visit the process of the exchange with the accompanying see the old staff;
2, the company's history of development, the company's promotional video,
Third, the operation of the understanding
>
Product knowledge: each person a table of product knowledge and learning to explain
Food truck type and construction: large multi-functional, small multi-functional, stainless steel, large booths, wooden food trucks
Food truck accessories (large and small Huimin bags, wordless bags, thick and thin straws, large and small greaseproof paper bags, gas, etc.)
Knowledge of the food truck operating procedures:
1, personal image 2, food truck items placed 3, product heating 4, food truck selling skills, methods 5, food truck hygiene 6, food truck safety knowledge 7, the correct filling of the order 8, pay attention and fill in the small ticket
Linshang Bank 6223591000007517409
Rural Credit Union 6223191615640542
Agricultural bank 62238481821233936010
9, food truck maintenance knowledge 10, common customer complaints handling
Food truck hygiene standards
The daily behavior of the top staff
The phone number of each department (ordering, customer service, maintenance, training)
The hazards of non-compliance and the sale of private goods and overnight goods.
Afternoon:
Recreational activities: song: Huimin welcome you
Review of the knowledge acquired in the morning, discussion and learning
Summarize what was learned today, can be a simple question
The next day:
morning:
Market inspection, accompanied by a trainer to explain.
Morning:
I. 20 minutes to write the feelings of the market inspection;
Review of the first day of theoretical knowledge. Led by the coach to review
Operation process practical explanation (the theory into reality to explain), mainly including: the heating of the product, frying method skills, food truck operation process, etc.
Heating, frying method skills.
Heating unqualified company to send the strength of the help
Practice operation: the main practice: the placement of goods, product heating, frying method skills
Afternoon:
Theory test, order filling test.
Recreational activities: review of the songs learned by the team yesterday: "Huimin Welcome You", learn a new song "Love Home Love Huimin",
Review of the order exam
Summarize what we learned today and discuss the issues.
Day 3:
Morning: food truck service attitude, respond to customer complaints skills and methods of explanation.
Afternoon: summarize the learning, collective photo, and notify the outlets assessment of those who do not qualify for the next period of re-learning, outlets by internal staff top auxiliary materials as usual with the outlets on the.
The fourth day: in the outlets for the actual operation, and company personnel inspection
The fifth day: in the outlets for the actual operation, and company personnel inspection
The sixth day: in the outlets for the sale of the assessment, the implementation of the trainer swap assessment, qualified only after the independent top, and the handover procedures for the food truck.
Program 3: training for the old outlets
Training purpose: the training of the old outlets is mainly ideological unity, first from the team leader to start the training, to take the lead, to explain the product unity, service unity, the importance of technical unity, so that the enterprise is responsible for the prosperity of the views of all people in the hearts of the people.
Training time limit: three days
Training head trainer: one
Training deputy trainer: two
Training time: to be announced by the training department.
Training Methods:
Day 1:
Afternoon:
1. Learning of Corporate Culture: Knowledge of home, the company's history of development, the study of the company's promotional video, the study of food safety law, the study of the "Confessions of the first", "Confessions of the second", "On the correct values of life of the people in the Huimin".
2. Agree on the norms: explain the unity of the items placed, the unity of the food truck health standards, the unity of the selling image standards, the unity of the service standards, emphasizing the operation of irregularities and the sale of private goods, the harm of overnight goods.
The next day:
morning: market inspection, back to the company to do the market inspection of the problem summary, unified order form, fill out a small ticket.
Afternoon: the first day of learning knowledge review and theory assessment.
The third day: back to the outlets for on-site assessment, qualified into the daily assessment, unqualified to help until the assessment is qualified.
Note: 1, other appropriate reference to the content of the training program for a
2, the old outlets staff training period by the internal top staff to top, consumables (accessories, gas) and other costs borne by the outlets staff, turnover to the company.