Company canteen rectification plan

Company canteen rectification plan (5 articles)

In order to ensure that the work or things can be carried out efficiently, we need to start making plans in advance. Plans are written plans with strong operability. What are the characteristics of an excellent scheme? The following is the rectification plan of the company canteen I collected for you. Welcome to read the collection.

Company canteen improvement plan 1 In order to provide employees with a better dining environment, ensure that everyone can eat healthier and safer meals in the canteen, provide more convenient conditions for everyone and improve the existing problems in the canteen, the administrative department will carry out a comprehensive renovation of the canteen this year.

First of all, the problems in the canteen are as follows:

1. The walls of the canteen and operation room have not been painted for many years. Due to the climate, the walls have become moldy and look extremely ugly, and the walls are dark and dirty.

2. The walls of private rooms are relatively old, with simple decoration and unprofessional accessories, which need to be renovated.

3. There are too many stacked items in the canteen operation room, and the layout is unreasonable and unsightly.

4. When eating, it is necessary to prevent chopsticks from opening and reaching in to get them, which is unsanitary to use.

5, the cuisine plate is not obvious, and everyone pays little attention to the daily cuisine.

6, the chef's clothing is not professional enough, and the chef does not wear a mask when cooking.

7. The prices of vegetables purchased in canteens have generally increased, so it is necessary to increase the purchase cost price.

8. Employees' personal belongings and bags are all placed on the dining table, piled up at sixes and sevens, with no rules, and the desktop can't be used for dining.

9. There is a lot of oil in the canteen, so it is difficult to scrub the desktop and put items.

10, toothpicks and paper are misplaced.

1 1. The food essays brought by the employees on the left side of the window look unsightly.

This is a series of problems existing in the canteen at present. According to the above problems and the actual situation of the company, the canteen is reformed as follows:

1. The walls of the dining area and operation room of the canteen should be repainted. The estimated quotation is as follows: area to be painted: public dining area.

Operating room area

Private room area

① Material cost: xx

② Labor cost: xxx

③ Time limit: xx

2. repaint the private room, build walls, replace tablecloths and lights, and match the table with bouquets. Estimated quotation: wall wallpaper area and quotation

Table cloth quotation

Lighting quotation

Bouquet quotation

3. Organize the operation room, establish the warehouse, and establish the details of the use of raw materials in the canteen.

4. Purchase chopsticks sterilizers, rice buckets, shelves and other accessories.

Estimated quotation: ① Chopsticks sterilizer (ordinary chopsticks box 30 yuan, stainless steel ultraviolet chopsticks sterilizer 80 yuan, automatic high-temperature ozone sterilizer 300 yuan).

② rice barrel 100 yuan

(3) The shelf is made by the company itself.

5. Buy a new cooking board and install obvious decorations in the vegetable window. Estimated quotation 100 yuan.

6, uniform clothing, clothing logo eye-catching or wearing badges. Cooks need to wear masks when cooking. Estimated quotation 100 yuan.

7. Apply for higher vegetable prices.

8. Add luggage lockers.

9. Buy Amway multifunctional cleaner. Estimated quotation 50 yuan

10. Drawing paper and toothpicks are placed in the dining hall for dining staff and on the left side of the window for cooking.

1 1. Put the food brought by the staff on the left side of the canteen window under the food window.

The above is the main scheme of canteen rectification. The overall quotation is based on the consulting price, which may be different from the actual situation, which is normal. The renovation and management of canteen is an important part of administrative logistics, and the hygiene and safety of canteen is also the most important thing related to the health of employees. The administrative department will make more efforts to improve the canteen work in the future, so that the canteen management of our company will reach a new level.

Company canteen improvement scheme 2: Since the trial operation of the canteen in April 18, after nearly two months of trial operation, an anonymous questionnaire survey was conducted in the canteen recently. Through data analysis, some ideas and suggestions for improving the work of staff canteen are put forward.

First, the canteen status analysis

At present, the canteen provides lunch every day. The standard is per person 15 yuan, one big meat and one small meat, two dishes, rice, soup and fruit. The company provides all equipment, electrical appliances, water, electricity and gas. However, in recent years, due to the rising prices and labor costs, coupled with the current number of people eating every day, the canteen can not make a profit.

Second, the problems in the canteen

1, bad taste. Employees eat the canteen every day, and the dishes are nothing new, and they are generally too salty and the dishes in the later period are not fresh.

2. There are fewer varieties. At present, there are basically six dishes for everyone to choose from every day in the canteen, and the dishes are basically not repeated within one week, but it seems that they can't meet the requirements of employees.

3. The sanitary condition of the canteen is not good. Due to the limitation of canteen conditions, the cooking and cooking environment in the canteen gives people a bad feeling, and even the dining table, chairs and chopsticks are not thoroughly cleaned.

4. The journey is inconvenient. The canteen is located in Limao Reef, and it takes about 25 minutes to go back and forth. The road is not very easy. Hot weather and rainy days will cause a large number of people to choose not to go.

5. employee diversion. There are about 70 employees in the company every day, some of whom bring their own meals, and a large number of employees order takeout nearby. At present, about 20-30 people spend money in the canteen on weekdays.

6. If you have different responses to the menu labels, you can provide optional packages (such as 10 yuan, 12 yuan, 15 yuan, 18 yuan for your choice).

Third, the canteen improvement plan

In view of the outstanding problems existing at present and the requirements of work development, the following improvement schemes are put forward.

1, the taste and quality of the dishes are the key. Adjust the structure of dishes, scientifically and reasonably prepare recipes, improve the taste grade of dishes, and timely and reasonably match meat and vegetables.

2. Announce the menu variety of next week's lunch every week, and provide it in strict accordance with the menu and recipes, so that employees can have a good idea of the daily food supply. If you deliver food, you can provide different package standards (10 yuan, 12 yuan, 15 yuan, 18 yuan for your choice).

3. Strengthen food safety issues. Chefs and food handlers are required to do a good job of personal hygiene, and wear work clothes and work hats when working. Have regular health check-ups every year. People without health certificates are not allowed to work in the canteen. It is necessary to purchase in a planned way, and it is strictly forbidden to purchase rotten food; It is necessary to control the quantity and ensure the freshness of the dishes.

4, from the details, improve the quality of service. The canteen work depends on the details, and the staff canteen should also work hard on the details, such as kitchen utensils, bowls and chopsticks, dining tables and chairs, floors, etc. Must be thoroughly cleaned.

If you can simply clean up the sanitation of the kitchen and dining room, rearrange the items in the kitchen, clean the floor, put the small utensils of ingredients for a long time, put all the items on the shelf in the cupboard, clean the tools and utensils and disinfect them regularly. The kitchen operation room does not store any ingredients and finished products after meal time.

5. Considering the cost of the canteen, according to the analysis of the questionnaire survey results in the canteen, if 400 yuan's meal supplement is directly used in the canteen to improve the food quality, 13.2% of the employees agree, 810.6% of the employees are unwilling, and 5.3% of the employees say that the minority is subordinate to the majority.

As a result of the canteen's operation for one month, 20-30 people dine every day, 15 yuan/person, and the daily turnover is about 300-450 yuan, which is between 7000- 10000 yuan a month. After deducting the salaries of chefs and side dishes, the monthly loss is about 4000 yuan.

Suggested canteen form scheme is as follows:

1. It is suggested that the company can give the contractor a monthly subsidy of 5,000 yuan;

2. The company can recruit its own chefs;

Chef's basic salary is 3000 yuan, post salary is 500 yuan, and performance appraisal is 500 yuan. The total monthly salary is 4000 yuan (tentative). Basic salary for side dishes 1500, post salary 300 yuan, performance appraisal 200 yuan. The total monthly salary is 20xx yuan, and a special person is appointed to buy meals every day.

3. You can sign a meal delivery agreement with the surrounding Yangshashan canteen and fast food restaurant. Every department arranges personnel to count and order food every day.

According to the current situation of the company, it is suggested to implement the plan 1, give some subsidies to the current contractors, and then make requirements and assessments from the aspects of dishes, tastes, environmental sanitation and so on.

Company canteen rectification plan 3 I. Current situation of canteen:

1, the main problem in the canteen now is that the food quality is not up to standard (mainly refers to color, fragrance, taste and hygiene), and the criterion is food waste.

2. Food hygiene is not good enough, which is reflected in the storage of ingredients, the environmental hygiene of kitchens, warehouses and restaurants, and the personal hygiene of chefs.

Food safety is also the primary consideration. The situation that the canteen can't be completely closed after the meal time is unsafe for the food and ingredients stored in the kitchen, and it is worried that someone will move and cause discomfort to the diners. The cleaning of ingredients is not up to standard, especially in summer, vegetables and other ingredients contain a lot of pesticides, which need to be cleaned repeatedly to ensure the hygiene of the entrance and ensure that diners can eat healthy food.

4, food storage, refrigerated food directly into the refrigerator and freezer. It is not conducive to freezing and cleaning when eating. After a large number of foods are materialized, they are divided, and the unused parts will enter the freezer, causing waste.

5. Due to the limitations brought by eating meal tickets, the purpose of setting meal tickets is to avoid waste and facilitate the statistics of the number of people eating.

It causes inconvenience and dissatisfaction among workshop workers, and leads to people who don't have tickets are very busy, may not have enough to eat, and don't want to throw them away after eating. With tickets, they don't have to eat instant noodles in the dormitory.

The company provides accommodation for employees free of charge, although it is not cost-free, but the company does not deduct everyone from the diet. Since we spent money, everyone didn't eat well, which is waste, which requires rectification of kitchen work.

2. The existing staff establishment and salary level of the canteen (***6 people, estimated monthly salary 1.77 million yuan). 3 people in wok (responsible for making breakfast, Chinese food, dinner and midnight snack).

1 person has been converted to full employment of 3,500 yuan/month, 1 person needs to be converted to full employment of 3,500 yuan 1 person in 20xx, and 2,700 yuan has not been paid. 2 chefs (responsible for cleaning the kitchen and restaurant of Hanzao, washing vegetables, taking vegetables, side dishes and cooking,

1 The expected salary of 1 person who wants to become a regular employee in October is 1800 yuan, and the unexpired salary of1person is 1500 yuan.

There is a food delivery worker 1 person in the workshop (responsible for the delivery of lunch and supper, the removal of garbage in the canteen, the maintenance of the food delivery truck and the sanitary cleaning), and the salary is 1.500 yuan.

Third, the rectification plan

1. First of all, we should rectify the environmental sanitation of the kitchen and dining room, rearrange the items in the kitchen and clean up the ground. Small utensils of ingredients should not be placed for a long time. All articles should be put on shelves and cabinets, and tools and appliances should be cleaned regularly every day (/kloc-disinfected once every 0/0 day and once every 5 days in summer). The kitchen operation room does not store any ingredients and finished products after meal time.

The purchased ingredients need to be cleaned and decomposed for the first time before storage, and stored in bags in refrigerators and freezers. After the meat is purchased, it should be bagged according to the amount of each meal after the initial washing, which can prevent the food from being stale due to repeated melting. Other vegetables and other ingredients should also be preserved after preliminary inspection after purchase. When necessary, the ingredients shall be cleaned according to the operation procedures, and the administrative department shall conduct spot checks at any time.

2. The dishes cooked in the kitchen, even the big pot of rice, should be carefully cooked and cut into small pieces. (Slices, shreds and small pieces of diced meat are the main ingredients, and the vegetables are cut and shredded according to the shape of the vegetables. The cutting method of ingredients determines the consumption and taste of ingredients. There is a lot of food in the cauldron, which is not easy to cook, but it can be cooked quickly and easily, and it can also save ingredients. (The amount of savings will be determined by data collection in the canteen after 18 days-15 days).

The entrance of the restaurant in the kitchen is closed. The Chinese restaurants in the second and third districts are open from 8: 00 am to 265438+ 0: 00 pm. When there is no staff in the kitchen, whether the doors and windows of the workshop and dining room are locked, turn off the power and gas, take care of the ingredients and seasonings, and clean up the environment.

4, the chef's personal hygiene standards, irregular administrative inspection. () Whether the clothes are clean, whether the hair is clean, whether the body smells, whether the fingernails are clean, etc.

5, the implementation of the meal ticket In order to reduce waste, waste or not is manifested in the amount of leftovers in the slop bucket, and the kitchen chef is arranged to pay attention to waste. Administrative supervision is helpful to improve the quality of dishes. If the dishes taste good, the waste will be reduced. Vigorously cultivate and implement the spirit of saving, and advocate eating less. I don't know if I like it. I can play less first, and then play when I'm not full. Only in this way can we ensure that employees eat well and have enough to eat. As for the food sent to the workshop, we should serve less and serve more. The food delivery staff should observe everyone's leftovers, eating situation and fragrance, and take the initiative to ask whether to add meals. Avoid employees who eat a lot, because there is no meal ticket and they are not full.

6. Strengthen the quality training of all staff. Formulate detailed employee behavior norms (use and behavior of dormitories, canteens, public recreation rooms, jobs, public toilets and shower rooms), and concentrate on training and learning in team workshops.

With the improvement of employees' quality, the company's internal meal ticket system can be cancelled. For foreigners to eat, the amount of tickets for breakfast, lunch and dinner is different, and the purchase cost of meal tickets is higher. Write the time on the meal ticket. Avoid over-planning meals, resulting in insufficient meals. Diners who dine out (especially those who stay in the company for a certain period of time due to construction projects) should inform them of the start time and end time of the meal and the approximate number of people who eat every day. The kitchen can make the quantity of ingredients more reasonable. )

7. All formally employed kitchen employees must have a physical examination. Those who pass the medical examination shall be retained, and those who fail shall be dismissed.

Fourth, the staffing plan

Add 1 woks and 1 pastry chefs to the existing staff. 1 chef. In order to improve the quality of kitchen work and dishes, at present, chefs and chefs have no rest time, and the workload is too heavy to rest. The number of chefs is not enough, the cleaning and selection of ingredients are not in place, and there are many impurities in food, which cannot guarantee food safety. Increasing the number of pastry chefs can reduce the number of takeaways. The amount of steamed bread ordered every month is almost the salary of a pastry chef for one month. A pastry chef can also cook other foods, so it is more cost-effective to hire a pastry chef.

Company canteen rectification plan 4 Purpose:

Better reflect corporate culture, strengthen communication between employees and managers, enhance mutual understanding, and reflect humanized needs; Strengthen the overall management of the company's canteen, do a good job in logistics services, improve the welfare of employees, and enhance their sense of belonging to the enterprise. In order to make the canteen serve employees with high quality, high efficiency and safety, the following improvement schemes are formulated.

Status:

1. About 100 people eat every day (group company eats about 14 people every day, company A eats about 20 people every day, and company B has a relatively large turnover, with about 50 people every day when it is small, about 70 people every day when it is large, and more than 30 people at least).

2. The staff canteen and the second-level manager canteen are separated, with different standards and poor hygiene. There are fewer kinds of food in the dining hall, with average taste and low quality. Employees do not agree that the standard of each meal reaches the corresponding price standard. There are few staff in the canteen, and everyone has a heavy burden, which makes it more difficult to complete the task.

3. Employees pay their own meals in 50 yuan every month, and the enterprise subsidy is 106 yuan; The second-level manager pays 108 yuan per person per month, and the enterprise subsidizes 108 yuan. The current standard canteen is 6 yuan per person.

4. Daily expenses (canteen+sashimi): rice 130 yuan, meat (10) 100 yuan, vegetables 180 yuan, oil 40 yuan, seasoning 20 yuan, gas 30 yuan, artificial 50 yuan, pickles1. This fee shall be provided by Party B. ..

There is a problem:

1. The food quality is too low, the meat stinks, the rice is too loose, it is difficult to pick up, and the food is not fresh.

2. The sanitary conditions are poor, and the leftovers collection bucket is too close to the rice cooking area, and the tables and chairs are obviously stained with oil.

3. The dishes are single, with average taste and poor taste.

4. Employees don't agree that the food quality meets the corresponding standards.

Expected standard:

On the premise of increasing less cost, provide higher quality meals, improve the quality of rice, the taste and taste of dishes, improve the dining environment, enrich the style of meals, conform to the trend of healthy eating, and upgrade the canteen to one of the important lunch break places so that employees can have a better rest.

Accounting method:

Scheme 1: A yuan per person per meal, calculated on the average of B days per month, C yuan per person per month. Party A does not pay the salaries of Party B's personnel;

Option 2: Q yuan per person per meal, with an average of e days per month. Party A will pay Party B extra labor costs, and if there are less than K employees, it will be paid as D yuan for F employees; L or more, according to g people c yuan to pay.

Operation mode:

Option 1: Cancel Sacido and merge two canteens. The staff and the manager have the same standard (8 yuan per meal), and each meal has three dishes (vegetarian, 1 meat)+soup+mixed vegetables. In addition to rice, fried rice and pasta (steamed bread, flower rolls, cakes, noodles, steamed bread) are also added to the staple food. The total amount of staple food varieties is the same as before improvement (no single variety can meet the requirements of all employees), ensuring that employees are full. After the improvement, there are meat dishes every day. Make sure the menu doesn't repeat within a week.

Scheme 2: Maintain the status quo of the two canteens, and improve the daily canteen standard (8 yuan per meal), that is, 3 dishes per meal (2 vegetarian dishes, 1 meat)+soup+mixed vegetables. Sacido standards remain unchanged.

Additional supplementary contents of the contract:

Party A:

1. Conduct weekly sampling inspection on all the ingredients to be processed in the canteen, with regard to hygiene and safety, the safety and hygiene situation in the dining area and the food hygiene and safety in the warehouse.

2. Improve the detailed rules of canteen management system and update the required items in time.

3. In order to cooperate with Party B's cost reduction work, Party A shall determine the number of people dining in the canteen on Saturday, Sunday and holidays with Party B one day in advance, and Party B shall prepare meals as required without wasting.

4. In order to ensure that the canteen does not lose money, Party A adopts the original meal fee standard unchanged, and Party A bears the labor wage expenses of Party B, that is, when the number of people dining at noon is less than 150, Party A pays two people's wages, that is, 4,500 yuan; If it exceeds 150 people, pay 3 people's wages, that is, 6000 yuan.

Party B:

1. Scheme 2: After Party A pays the labor costs, Party B guarantees to operate at a low profit and ensure that the admission fee reaches 95% of the meal fee (that is, the standard of 6 yuan per person per meal). In addition, the number of personnel shall not be less than the requirements of Party A. If additional personnel are needed for other business activities of Party B, the expenses shall be borne by Party B. ..

2. Ensure the use of fresh ingredients, and ensure that the meat without odor is processed on the same day as the purchase. In daily production of vegetables, it is necessary to strengthen the cleaning of vegetables, and foreign bodies are not allowed. The main course and side dishes are clearly distinguished in quantity, and overnight meals are not allowed. And cooperate with Party A for inspection.

3. Make temporary plans for water, electricity and gas cuts, and don't let sudden water, electricity and gas cuts affect the canteen.

4. Provide hand sanitizer or transparent soap and tableware detergent beside the sink. The dining table and chairs should be kept clean and tidy, and there should be no oil stains on the table. Party A shall cooperate with Party B to maintain environmental sanitation.

5. In order to increase the food promotion channel, the canteen staff should ensure safety when using the original ceiling on the first floor. If there are hidden dangers, they should inform Party A in time, and Party B shall bear all the losses caused by the delay in notification.

6. The cost is too high, and some projects can control the cost more reasonably, so the quality of all ingredients used is higher than that before improvement.

7. Duplicate dishes are not allowed in the menu, so pay attention to nutrition collocation.

8. Dump the food left on the plate in the designated place (away from the processing area and dining area).

9. The quality of all the ingredients provided has reached the upper-middle level of intermediate supermarkets or markets.

Party A shall send personnel to strictly supervise the project. If the product quality is falsely reported, which is lower than the quality of ingredients at the same price, a reasonable explanation shall be made and compensation shall be made.

10. If Party B is found to use inferior food, food below the specified standard, food with peculiar smell or spoilage, Party B shall be responsible for compensating Party A for three times the food price, and bear all consequences and all economic losses caused by adverse reactions.

Income-generating projects that Party B can implement.

Objective: To reduce the expenses of employees and enterprises on meals, ensure Party B to operate at a low profit in the canteen operation, and use this profit to appropriately subsidize Party B's profits and improve the quality of meals.

I. Projects operated by Party B

65438+

2. Employees can choose to book in advance. Party A informs Party B to prepare meals before 10 every morning, and Party B prepares the meals ordered by employees before going to work, providing packing service for employees, ensuring that the ingredients are fresh and sufficient, and employees pay cash for settlement.

3. You can choose to sell some supermarket foods to employees, which are lower than the market price under the premise of the same quality. If there are quality and health safety problems, you should bear the same responsibilities and obligations of the supermarket, and employees must pay cash for settlement.

4. When overseas business needs to be entertained, all subsidiaries can order food according to the menu provided by Party B in advance, and if dining in private rooms is needed, they can make an appointment in advance. After 12, Party B will provide dining service.

Each subsidiary adopts bookkeeping method, and after being signed and confirmed by the competent human resources manager, the human resources department is responsible for settlement once a month.

Cost: Compare the budget from two aspects.

Company canteen rectification plan 5 I. Scope of rectification

Collective canteens of all organs, enterprises and institutions within the jurisdiction of Qingdao.

Second, the goal of remediation

Adhere to the principle of treating both the symptoms and root causes, focusing on the root causes, highlighting key points and scientific governance, accelerate the improvement of the food safety supervision system for catering services, strengthen the implementation of the food safety responsibility for catering services, improve the long-term mechanism for catering services supervision, strengthen the capacity building of administrative supervision and technical supervision, and build a working pattern of government supervision, industry self-discipline, corporate responsibility and social participation. Through rectification, the self-discipline awareness of collective canteens of government agencies, enterprises and institutions has been enhanced, unlicensed operation has been effectively curbed, the food safety level of canteens of government agencies, enterprises and institutions has been significantly improved, and the food safety of employees has been effectively guaranteed.

Three. Repair contents and measures

(a) the establishment of organs, enterprises and institutions canteen food safety system. Carefully check whether the organizational system of the collective canteens of organs, enterprises and institutions is sound, whether the system of leadership responsibility is established, whether the food safety work in canteens is included in the daily management of organs, enterprises and institutions, and whether there are regulations and requirements for canteen management.

(2) Holders of catering service licenses. Carefully check whether the canteen catering service licenses of organs, enterprises and institutions have expired, and whether there are problems of over-range and over-capacity operation; The newly opened canteens shall be licensed in strict accordance with the provisions of the Measures for the Administration of Catering Service Licensing, and the collective canteens with unreasonable design layout, imperfect facilities and equipment, imperfect food safety management system, inadequate food safety management personnel and no corresponding conditions shall not be issued with catering service licenses; If the procedures for alteration, extension, replacement or cancellation are not handled in time due to the change of licensing conditions, it shall be ordered to handle them in time; Those who engage in catering business without permission shall be severely punished according to law.

(3) Obtaining the purchase vouchers and tickets of food raw materials. Carefully check whether the purchase of food and raw materials, food additives and food-related products in the canteens of organs, enterprises and institutions is strictly based on vouchers, receipts, goods certificates and tickets, whether the purchase acceptance ledger is established, whether the food storage meets the requirements, whether there are expired foods, and whether the vegetable oil used is bulk or drum vegetable oil. Whether the bulk food purchase is relatively fixed and whether there is a purchase agreement. Focus on checking whether there are livestock and poultry meat products, edible oil, bulk condiments, disposable lunch boxes, chopsticks, etc. of unknown origin.

(4) Hygienic conditions of processing places and processes. Carefully check whether the environment inside and outside the canteens of organs, enterprises and institutions is clean and tidy, and whether there are protective measures and breeding conditions to eliminate harmful insects such as rats, cockroaches and flies; Whether the ventilation and exhaust are good, whether the food processing process can be clearly marked, used separately and stored in a fixed position to avoid cross-contamination; Whether the functional rooms of the processing site are complete; Whether the food processing process can be fried thoroughly and cooked. Whether the cold storage facilities can be kept clean regularly. Whether it is equipped with effective disinfection facilities and cleaning facilities; Whether there is a special place to store sanitary cleaning tools;

(5) Personal hygiene of employees. Whether the employees hold valid health and training certificates; Familiar with post health knowledge; Whether to wear clean work clothes and work caps at work; Whether to keep long nails and wear jewelry; Whether suffering from diseases that hinder food safety and engaging in direct food import.

(6) Use of food additives. Carefully check the implementation of the management system for the purchase and use of food additives, whether the varieties and dosage used meet the GB2760 Hygienic Standard for the Use of Food Additives, and whether they meet the requirements of special store purchase, counter storage, special person in charge, special tools and special ledgers.

Fourth, the timing.

The special rectification time is from June of 20xx to the end of 10, and the specific schedule is as follows:

(a) self-examination stage (from mid-June to the end of June). All organs, enterprises and institutions should conscientiously carry out self-examination, and in accordance with the requirements of the remediation plan, conduct self-examination from six aspects: canteen food safety management, catering service license, ticket management, processing and production of health certificates, and use of food additives, thoroughly find out the outstanding problems and weak links, and seriously rectify them.

(2) Rectification stage (from July to the end of August). Municipalities (districts) food and drug supervision departments and health departments should inspect and guide the self-inspection work of various organs, enterprises and institutions, urge the rectification of outstanding problems, and implement rectification measures. For the occurrence of food safety hazards, it is necessary to carry out key inspections.

(3) investigation stage (September ~ 10). The US Food and Drug Administration will conduct spot checks on the rectification of each city (district) in due course.

Verb (abbreviation for verb) job requirements

(a) to strengthen organizational leadership, to ensure the implementation of the work. Municipalities (districts) food and drug supervision departments and health administrative departments should attach great importance to food safety in collective canteens, strengthen organizational leadership, organically combine centralized rectification with daily supervision, self-discipline and strengthened supervision in canteens, and put food safety in collective canteens in a more prominent position. Adhere to both the symptoms and root causes, focus on the root cause, publicity and education throughout, system improvement throughout, responsibility implementation throughout, inspection and guidance throughout, to ensure that the rectification is effective.

(2) Establish a long-term mechanism to consolidate the remediation effect. Municipalities (districts) food and drug supervision departments and health administrative departments should carry out the construction of food safety demonstration projects in collective canteens according to the requirements of this rectification. Create a number of food safety demonstration canteens of government agencies, enterprises and institutions, give full play to the leading and radiating role of demonstration canteens, and continuously improve the food safety management level and hardware facilities of collective canteens of government agencies, enterprises and institutions.

(three) to carry out education and training, improve health awareness. Food and drug supervision departments and health administrative departments at all levels should strengthen food safety training in collective canteens, carefully organize and study the Food Safety Law and its implementation regulations, the Measures for the Administration of Catering Service Licensing and the Measures for the Supervision and Administration of Food Safety in Catering Services, urge organs, enterprises and institutions to earnestly assume the responsibility of the first person responsible for catering services, establish and improve various management systems, and ensure that all work does not leave blind spots and dead ends.

(four) to strengthen the canteen inspection, strict investigation of illegal acts. Food and drug supervision departments and health administrative departments at all levels should strictly follow the Food Safety Law and its implementing regulations, the Measures for the Administration of Catering Service Licensing and the Measures for the Supervision and Administration of Food Safety in Catering Services, regard collective canteens as the focus of prevention and control of food safety accidents, take measures to investigate hidden dangers, actively guide all organs, enterprises and institutions to formulate emergency plans for food safety accidents, and improve the level of prevention and control and coping ability. Severely investigate and deal with violations of laws and regulations in canteens; For cases with bad nature and serious consequences, it is necessary to increase penalties; Suspected of a crime, promptly transferred to judicial organs. Seriously carry out a comprehensive investigation. Food and drug supervision departments and health administrative departments at all levels shall, in accordance with the principle of territorial supervision, organize a comprehensive investigation of canteens of various organs, enterprises and institutions under their jurisdiction, carefully find out weak links, and take effective measures in time to plug management loopholes. It is necessary to fully implement the grid management responsibility and ensure that the rectification work is detailed and effective.

(five) do a good job of inspection and summary, and report the information in a timely manner. The food and drug supervision departments and health administrative departments of cities (districts) shall timely summarize the rectification work, and report the written inspection summary and annexes 3 and 4 to the US Food and Drug Administration before 20xx 1 1.5.