Company restaurant management regulations

Regulations on Restaurant Management of Industrial Co., Ltd. (Trial Draft) Chapter 1 General Provisions Article 1 is to further promote and standardize the socialization reform of the company's logistics, strengthen the company's internal restaurant management, protect the health of employees, and maintain the safety and security of employees In order to provide legitimate rights and interests to provide hygienic and clean dining services to the company's employees, these regulations are specially formulated. Article 2 These regulations apply to the company’s internal restaurants and various catering business establishments that will provide dining services to company employees in the future. Chapter 2 Restaurant Management Article 3 The internal restaurant implements a management mechanism of joint supervision between the company and employees. The office is responsible for the supervision of the restaurant on behalf of the company. At the same time, all employees have the right to make suggestions on the operation and service of the restaurant. , opinions and complaints. 1. Office management responsibilities: (1) Implement the regulations on catering management promulgated by the national, provincial, municipal, county, health and epidemic prevention and other relevant departments; (2) Gradually formulate, improve and improve the company's internal policies based on extensive consultation Restaurant management rules and regulations, and organize their implementation; (3) Responsible for the recruitment and contract signing of the company's catering service units; (4) Responsible for the supervision, inspection and punishment of food quality and price of the company's restaurant catering service units; (5) Accepting and accepting requests on behalf of the company Handle employees' opinions, suggestions and complaints about restaurant services. 2. Employee supervision rights: (1) Employees have the right to raise questions, suggestions, opinions or complaints about the restaurant's hygienic conditions, food quality, price, etc., and have the right to request a clear answer from the restaurant; (2) On the premise of voluntary recommendation, Five restaurant hygiene supervisors are elected from among the employees. The office regularly convenes supervisors and restaurant operators for tripartite discussions to focus on reflecting and handling questions, suggestions and complaints about restaurant operation and management. Chapter 3 Service Requirements Article 4 Restaurant catering service contractors must sign a service agreement with the company. After signing, they are not allowed to subcontract to other business units without the company's consent. They must also sign a food hygiene and safety responsibility letter. Article 5 Catering service units must strictly abide by national regulations, abide by the rules and regulations formulated by relevant departments such as health and epidemic prevention, industry and commerce, taxation, and the company, and strictly implement the catering service agreement. Article 6 Catering service units aim to serve the company’s employees and provide catering services based on the company’s production and operation characteristics and employees’ needs. Article 7 Catering service units must establish and improve various rules and regulations, scientifically manage, standardize services, and provide employees with a hygienic and safe dining environment. The corporate office is responsible for inspecting and standardizing its internal management regulations. Article 8 Catering service units must ensure food quality. The office shall conduct irregular inspections and spot checks on edible oils, meat products, etc. Restaurants shall strive to increase and continuously adjust the taste of meals, conduct strict cost accounting, reasonably set dish prices, and provide civilized services. Article 9 Catering service units must set up complaint boxes and opinion books, post public notices on restaurant operations, and have the obligation and responsibility to sincerely accept and promptly resolve employees’ opinions, suggestions and complaints on food quality, price, service attitude, hygiene and other issues. . Article 10 Restaurant service operators are not allowed to recruit restaurant staff at will without the consent of the company. The hired personnel must go to a regular hospital designated by the company for a health examination. Chapter 4 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 and supervision of relevant management departments such as health and epidemic prevention, industrial and commercial taxation, the company's departments in charge, and the majority of employees , inspection and punishment. Various licenses must be applied for in accordance with relevant national regulations, and the costs shall be borne by the restaurant operating unit itself. Article 12 Catering service units must accept inspections of food hygiene and safety work by the competent departments of health and epidemic prevention. For problems found during inspections, timely measures should be taken to rectify them and a rectification plan should be submitted. If you are punished due to restaurant hygiene problems, the restaurant operating unit will bear the responsibility and has nothing to do with the company. At the same time, the company will double the fine as appropriate. Chapter 5 Use of Catering Utensils Article 13 All types of catering utensils and equipment shall be purchased by the restaurant itself, and a dedicated person shall be designated for safekeeping and complete usage regulations shall be formulated. Article 14 Catering utensils and equipment should be maintained and disinfected regularly to ensure normal use and cleanliness of the equipment. Article 15 Safety measures must be taken during use to prevent accidents and ensure safe use.

Article 16 Cleaning and disinfection of equipment must be done well, and items whose hygienic status is uncertain shall not be processed. Chapter 6 Supplementary Provisions Article 17 The food hygiene and safety responsibilities of all employees in catering service units: (1) Responsibilities of the person in charge of catering services (service agreement signer): 1. Have primary leadership and joint responsibility for food hygiene and safety work. 2. Responsible for formulating the rules and regulations for food hygiene and safety in the restaurant, and designating a dedicated person to be responsible for the supervision and inspection of food hygiene work. 3. Responsible for the annual inspection of food hygiene licenses, health examinations of employees and food hygiene training. Ensure that health licenses are inspected on time and annually, so that employees must hold health certificates and employment certificates. 4. Responsible for the procurement of goods and the certification of delivery and distribution points. It is not allowed to purchase food from supply points without food supply certificates. Edible oil, meat products, etc. can be purchased by the company designated by the company. 5. Ensure that food is non-toxic, harmless and meets proper nutritional requirements. Have corresponding sensory properties such as color, aroma, and taste. 6． 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. 7． Ensure strict disinfection of utensils and tableware, and the detergents and disinfectants used should be harmless to human health. 8. The use of food additives must comply with the hygienic standards and hygienic management regulations for the use of food additives. Otherwise, they shall not be used. 9. Actively cooperate with competent units and departments at all levels at the city and county levels to conduct inspections of food hygiene and safety work, and take timely measures and rectifications for problems discovered during inspections. 10． If food poisoning or other food-borne diseases are caused, the company will immediately terminate the catering service agreement. All consequences and responsibilities arising therefrom will be borne by the restaurant operator, and the company will not bear any joint liability. At the same time, the competent departments of health, industry and commerce, etc. will be reported to impose penalties in accordance with national food hygiene laws and regulations. If the circumstances are serious and the consequences are serious, the public security organs will be reported to hold the relevant personnel legally accountable. (2) Responsibilities of restaurant health supervisor: 1. Responsible for supervising and inspecting restaurant food quality, price, service attitude, sanitary conditions and other issues. 2. On behalf of the company's employees, we extensively understand and solicit opinions, and at any time question the restaurant operators on issues where employees' opinions are concentrated, and require them to make rectifications immediately or within a time limit. They also put forward opinions and suggestions at a symposium attended by company authorities and restaurant operators, and rated restaurant managers. (3) Responsibilities of cooks: 1. Pay attention to your health. If you suffer from diarrhea, fever, respiratory tract infection, exudative and purulent skin diseases, etc., you should be temporarily isolated and recovered before returning to work to prevent cooks from contaminating food with bacteria. 2. The meat and vegetarian food should be sorted and washed, and the containers should be neat and placed in categories without touching the floor or stacking on the bottom. 3. All kinds of dishes are cooked thoroughly, salty and palatable, and have good color, aroma, taste and shape. Pay attention to the characteristics of the dish and ensure the nutritional content of the dish. Refrain from burning spoiled raw materials, and cook dishes every other meal until thoroughly cooked. 4. Do not smoke or use a spoon to taste when cooking. 5. Wash your hands before selling food, do not grab food with your hands, and do not smoke when selling. 6． Make sure that raw and cooked containers, wiping cloths, and chopping boards are separated and clearly marked. 7． Refrigerated and frozen foods should be kept separate from raw, cooked and semi-finished products, and fish, poultry, meat and soy products should be kept neatly and clearly marked. 8. Responsible for cleaning and organizing tools, machinery, and floor sanitation, keeping the operating room and utensils clean and tidy, free of grease, dust, and cobwebs. 9. Personal hygiene should be three whites (hats, clothes, masks) and three diligences (frequent haircuts, frequent bathing, and frequent nail clipping). Article 18 The company office is responsible for the interpretation of these regulations. Article 19 These regulations shall be implemented on a trial basis from the date of promulgation. ***Office of Limited Liability Company May 5, 2005