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Company restaurant management regulations

Article 1 of the Regulations on Restaurant Management of Industrial Co., Ltd. The first article is to further promote and standardize the reform of the company's logistics socialization, strengthen the management of the company's internal restaurants, safeguard the health of employees, safeguard the legitimate rights and interests of employees, and provide hygiene and cleanliness for the employees of the company. The dining service is specially formulated. Article 2 These Provisions apply to the company's internal restaurant and various catering business premises that provide dining services for the company's employees in the future. Chapter II Restaurant Management Article 3 The internal restaurant implements the management mechanism jointly supervised by the company and employees. The office is responsible for the supervision of the restaurant on behalf of the company. At the same time, the employees have the right to make suggestions, opinions and opinions on the operation and service of the restaurant. Complaint. 1. Office management responsibilities: implement the catering management regulations promulgated by the relevant departments of the state, province, city, county, and health and epidemic prevention; on the basis of extensive consultation, gradually develop, improve, and improve the company's internal restaurant management rules and regulations, and Organized and implemented; responsible for the recruitment and signing of the company's catering service units; responsible for the supervision, inspection and punishment of the food quality and price of the company's restaurant catering service units; on behalf of the company to accept and handle the opinions, suggestions and complaints of the staff on the restaurant service. 2. Employee supervision rights: Employees have the right to ask questions, suggestions, opinions or complaints about the restaurant's sanitary conditions, food quality, price, etc., and have the right to request a clear reply from the restaurant; under the premise of voluntary referral, the employee is elected 5 A restaurant health supervisor, the office regularly convene supervisors and restaurant operators to conduct three-party discussions to reflect and deal with questions, suggestions and complaints about restaurant management. Chapter III Service Requirements Article 4 Restaurant catering contractors shall sign a service agreement with the company. After signing the contract, they may not subcontract to other business units without the company's consent, and at the same time sign a food hygiene and safety responsibility letter. Article 5 Catering service units must strictly abide by national regulations, comply with the relevant departments of health and epidemic prevention, industry and commerce, taxation, and the company's rules and regulations, and strictly implement the catering service agreement. Article 6 The catering service unit shall serve the catering service according to the characteristics of the company's production and operation and the needs of employees. Article 7 Catering service units shall establish and improve various rules and regulations, scientifically manage and standardize services, and provide employees with a hygienic and safe dining environment. The company office is responsible for checking and regulating its internal management regulations. Article 8 The catering service unit shall ensure the quality of the food. The office shall inspect and check the edible oil and meat products irregularly. The restaurant shall endeavor to increase and continuously adjust the taste of the food, strictly calculate the cost, reasonably formulate the price of the dish, and provide civilized service. Article 9 Catering service units shall set up complaint boxes and opinions, post a publicity statement on the operation of the restaurant, and have the obligation and responsibility to accept and promptly resolve the opinions, suggestions and complaints of the employees regarding the quality, price, service attitude and health of the food. . Article 10 Restaurant service operators shall not arbitrarily recruit restaurant staff without the company's consent. The employed personnel shall go to the regular hospital designated by the company for health checkup. Chapter IV Food Hygiene Article 11 Catering service units must strictly implement the Food Sanitation Law, abide by the relevant rules and regulations formulated by the company, and accept the guidance and supervision of relevant administrative departments such as health and epidemic prevention, industrial and commercial taxation, and company management departments and employees. , inspection and punishment. All kinds of licenses must be applied in accordance with the relevant regulations of the state, and the expenses shall be borne by the restaurant business unit. Article 12 The catering service unit must accept the health and epidemic prevention departments to conduct food hygiene and safety work inspections. If problems are found during the inspection, measures should be taken to rectify and submit the rectification plan. If the restaurant is punished for health problems, it will be borne by the restaurant business unit and has nothing to do with the company. At the same time, the company will double the fine as appropriate. Chapter V Use of Catering Appliances Article 13 All kinds of catering utensils and equipment shall be purchased by the restaurant itself, and designated personnel shall be designated for safekeeping and perfect use regulations shall be formulated. Article 14 The catering utensils and equipment shall be regularly maintained and disinfected to ensure that the equipment is used properly and cleanly. Article 15 Safety measures shall be taken during use to prevent accidents and ensure safe use. Article 16 The equipment for cleaning and disinfecting equipment shall not be processed, and items with uncertain health conditions shall not be processed. Chapter VI Supplementary Provisions Article 17 Food Safety and Safety Responsibilities of Employees in Catering Service Units: Responsibilities of Personnel in Food Service: 1. He has major leadership responsibilities and joint responsibility for food hygiene and safety. 2. Responsible for formulating rules and regulations for food hygiene and safety in restaurants, and designating special personnel to be responsible for supervision and inspection of food hygiene work. 3. Responsible for the annual inspection of food hygiene licenses, health checks for employees and food hygiene training. Ensure that the health permit is inspected on time, so that employees must hold health certificates and employment certificates. 4. Responsible for the procurement of goods, the delivery of the distribution point, the purchase of food without food supply certificate, the edible oil, meat products, etc. can be designated by the company. 5. Ensure that the food is non-toxic, harmless and meets the nutritional requirements. It has corresponding sensory properties such as color, fragrance and taste. 6. Keep the environment inside and outside the restaurant clean and tidy, take measures to eliminate flies, mice, cockroaches and other harmful insects and breeding conditions. 7. To ensure the strict disinfection of utensils and tableware, the detergents and disinfectants used should be harmless to human health. 8. The use of food additives must comply with the hygiene standards for the use of food additives and sanitary management methods, and vice versa. 9. Actively cooperate with the competent units and departments at the municipal and county levels to conduct food hygiene and safety work inspections, and promptly take countermeasures and rectify the problems found during inspections. 10. In the event of food poisoning or other foodborne illness, the company will immediately terminate the food service agreement, and all consequences and liabilities arising therefrom will be borne by the restaurant operator. The company does not bear any joint responsibility. At the same time, the competent departments of health, industry and commerce will be reported to be punished in accordance with the national food hygiene laws and regulations. If the circumstances are bad and the consequences are serious, the public security organs should be reported to investigate the legal responsibilities of the relevant personnel. Restaurant Health Supervisor Responsibilities: 1. Responsible for supervising and inspecting the quality, price, service attitude and sanitary conditions of the restaurant. 2. On behalf of the company's employees, extensive understanding, soliciting opinions, and at any time to question the restaurant operators on the issues of employee concentration, requiring them to rectify immediately or within a limited time. At the symposium attended by the company's competent department and restaurant operators, opinions and suggestions were given, and the restaurant managers were scored. The duties of the cook: 1. Pay attention to good health, such as diarrhea, fever, respiratory infection, exudative and purulent skin diseases, etc., should be temporarily isolated, and then put on post after the cure to prevent the cooks from contaminating food with bacteria. 2. The vegetarian food is cleaned and cleaned, and the container is neat and tidy. It is placed in a classified manner and does not touch the ground or stack. 3. All kinds of dishes are cooked and cooked thoroughly, salty and palatable, with good color, aroma, taste and shape. Pay attention to the characteristics of the dish and ensure the nutrients of the dish. The raw materials that refuse to burn and spoil the food should be thoroughly cooked. 4. Do not smoke during cooking and do not taste directly with a spoon. 5. Wash your hands before selling them. Do not grab food or smoke when you sell them. 6. The raw and cooked containers, crepe and chopping boards are separated and have obvious signs. 7. Refrigerated frozen food, raw, cooked, semi-finished products are separated, fish and poultry meat and bean products are separated, placed neatly, and the mark is obvious. 8. Responsible for the cleaning and finishing of tools, machinery and floor hygiene, keeping the operation room and utensils clean and tidy, no greasy, no dust, no spider webs. 9. Personal hygiene is to achieve three white and three diligence. Article 18 These regulations shall be interpreted by the company office. Article 19 These Provisions shall be tried and tested as of the date of promulgation. ***Limited Liability Company Office May 5, 2005

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