company restaurant management regulations (trial draft) chapter general provisions 1 these regulations are formulated in order to further promote and standardize the socialization reform of the company's logistics, strengthen the management of the company's internal restaurants, ensure the health of employees, safeguard their legitimate rights and interests, and provide hygienic and clean dining services for the employees of the company. Article 2 These Provisions shall apply to the company's internal restaurants and all kinds of catering business places that will provide dining services for the company's employees in the future. Chapter II Restaurant Management Three internal restaurants shall be supervised by the company and employees, and the office shall be responsible for the supervision of the restaurant on behalf of the company. At the same time, the employees shall have the right to make suggestions, comments and complaints on the management and service of the restaurant. Office management responsibilities: (1) to implement the laws and regulations on catering management promulgated and implemented by the state, province, city, county and health and epidemic prevention departments; (2) On the basis of extensive consultation, gradually formulate, improve and perfect the company's internal restaurant management rules and regulations, and organize their implementation; (3) Be responsible for the recruitment and signing of catering service units of the company; (IV) Responsible for supervising, inspecting and punishing the food quality and price of the company's restaurant catering service units; (5) Accepting and handling employees' opinions, suggestions and complaints about restaurant services on behalf of the company. Employee supervision rights: (1) Employees have the right to ask questions, suggestions, opinions or complaints about the sanitary conditions, quality and price of the restaurant, and have the right to ask the restaurant to give a clear answer; (2) On the premise of voluntary recommendation, a restaurant hygiene supervisor shall be elected from among employees, and the office shall regularly convene a tripartite discussion between the supervisor and the restaurant operator to reflect and deal with questions, suggestions and complaints about the restaurant management. Chapter III Service Requirements Article 4 A restaurant catering contractor shall sign a service agreement with the company, and shall not subcontract to other business units without the company's consent after signing the contract, and sign a responsibility letter for food hygiene and safety. Article 5 Catering service units must strictly abide by national laws and regulations, rules and regulations formulated by relevant departments such as health and epidemic prevention, industry and commerce, taxation and the company, and strictly perform catering service agreements. Article 6 The catering service unit aims to serve the employees of the company and do a good job in catering service according to the production and operation characteristics of the company and the needs of employees. Article 7 Catering service units shall establish and improve various rules and regulations, conduct scientific management, standardize services, and provide employees with a hygienic and safe dining environment. The company office is responsible for checking and standardizing its internal management regulations. Article 8 The catering service unit shall ensure the food quality, and the office shall conduct irregular inspections and spot checks on edible oil and meat products. The restaurant shall strive to increase and constantly adjust the taste of bandits, strictly calculate the cost, reasonably set the price of dishes and provide civilized service. Article 9 A catering service unit shall set up a complaint box, an opinion book, and post a public notice on the operation of the restaurant, and have the obligation and responsibility to sincerely accept and promptly solve the opinions, suggestions and complaints of employees on the quality, price, service attitude and hygiene of bandits. Article 1 A restaurant service operator shall not arbitrarily recruit restaurant staff without the consent of the company, and the hired staff shall go to a regular hospital designated by the company for health examination. Chapter IV Food Hygiene Article 11 Catering service units must strictly implement the Food Hygiene Law, abide by the relevant rules and regulations formulated by the company, and accept the guidance, supervision, inspection and punishment of the relevant administrative departments such as health and epidemic prevention, industrial and commercial taxation, the departments in charge of the company and the employees. You must apply for various licenses in accordance with the relevant provisions of the state, and the expenses shall be borne by the restaurant business unit. Twelfth catering service units must accept the inspection of food hygiene and safety by health and epidemic prevention departments. For the problems found in the inspection, measures should be taken in time to rectify and submit the rectification plan. If you are punished for the sanitary problems in the restaurant, it shall 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 Tableware Article 13 All kinds of tableware and equipment shall be purchased by the restaurant itself, and shall be kept by a designated person, and perfect use regulations shall be formulated. Article 14 Dining utensils and equipment shall be maintained and disinfected regularly to ensure the normal use and cleanliness of the equipment. Fifteenth safety measures should be taken to prevent accidents and ensure the safety of use. Sixteenth do a good job in cleaning and disinfection of equipment, and may not process items with uncertain sanitary conditions. Chapter VI Supplementary Provisions Article 17 Responsibilities of food hygiene and safety of employees in catering service units: (1) Responsibilities of the person in charge of catering service (the service agreement signatory):. Take the main leadership responsibility and joint responsibility for food hygiene and safety work. Be responsible for formulating rules and regulations on food hygiene and safety in restaurants, and designate special personnel to be responsible for the supervision and inspection of food hygiene. Responsible for food hygiene license inspection, health examination of employees and food hygiene training. Ensure the timely inspection of health permits, and ensure that employees must hold health certificates and employment certificates. To be responsible for the procurement of goods and the request for certificates for delivery to distribution points. It is not allowed to purchase food without a food supply certificate. The company can designate the purchase of edible oil and meat products. Ensure that the food is non-toxic and harmless and meets the nutritional requirements. It has corresponding sensory properties such as color, fragrance and taste. Keep the environment inside and outside the restaurant clean and tidy, and take measures to eliminate flies, rats, cockroaches and other harmful insects and breeding conditions. Ensure the strict disinfection of utensils and tableware, and the detergent and disinfectant used shall be harmless to human health. The use of food additives must conform to the hygiene standards and hygiene management measures for the use of food additives, otherwise, it shall not be used. Actively cooperate with the competent units and departments at all levels in the city and county to carry out food hygiene and safety inspection, and take timely countermeasures and rectify the problems found in the inspection. If food poisoning or other food-borne diseases are caused, the company will immediately terminate the drinking service agreement, and all consequences and responsibilities arising therefrom shall be borne by the restaurant operators themselves, and the company will not bear any joint liability. At the same time, it will be reported to the competent departments of health, industry and commerce for punishment according to the national food hygiene laws and regulations. If the circumstances are bad and the consequences are serious, it will be reported to the public security organ to investigate the legal responsibility of the relevant personnel. (II) Duties of the restaurant hygiene supervisor: Responsible for supervising and inspecting the quality, price, service attitude and sanitary conditions of restaurant robbers. On behalf of the employees of the company, widely understand and solicit opinions, and question the restaurant operators at any time about the concentrated opinions of employees, asking them to make rectification immediately or within a time limit. And put forward opinions and suggestions at the symposium attended by the company's competent departments and restaurant operators, and score the restaurant managers. Responsibilities of the cook: Pay attention to your health. If you suffer from diarrhea, fever, respiratory infection, exudative and suppurative skin diseases, you should be temporarily isolated, and then go to work after being cured to prevent the cook from contaminating food with bacteria. . Vegetarian and raw foods shall be cleaned, the containers shall be neat and tidy, and placed in categories, without touching the ground or overlapping the bottom. All kinds of dishes should be cooked thoroughly, salty and palatable, with good color, fragrance, taste and shape. Pay attention to the characteristics of the dish and ensure the nutritional content of the dish. Refuse to burn rotten and deteriorated raw materials, and the separated dishes should be cooked thoroughly in the pot. Do not smoke when cooking, and do not directly taste with a spoon. Wash your hands before selling food, and don't grab food and smoke when selling. . Separate raw and cooked containers, wipes and chopping boards, with obvious signs. Refrigerate and freeze food, raw, cooked and semi-finished products shall be separated, fish, poultry, meat and bean products shall be separated, placed neatly and marked clearly. Be responsible for cleaning and sorting tools, machinery and ground sanitation, and keep the operation room and appliances clean and tidy, free from greasy dirt, dust and cobwebs. Personal hygiene should be three whites (hat, clothes, mask) and three diligence (frequent haircut, frequent bathing and frequent nail cutting). Article 18 The Company's office shall be responsible for the interpretation of these Provisions. Nineteenth the provisions from the date of promulgation. * * * Office of a limited liability company May 5th, 25 1 2 3 4 5