Provisions on the administration of dining for foreigners

In order to strengthen the management of canteens and facilitate foreigners' dining, the Regulations on the Management of Dining for Foreigners can be formulated. Here, I'd like to introduce some information about the dining regulations for foreigners, hoping to help you.

Provisions on the administration of dining for foreigners

The of the first entry

In order to facilitate employees and reflect the company's concern for employees, the company has specially set up an employee canteen to provide employees with working meals. In order to ensure the service quality of working meals, this system is formulated.

Article 2 Scope of application

This management system is applicable to company employees.

Article 3 Division of responsibilities

1, the canteen chef is responsible for providing food without quality problems in time.

2. The Administration Department is responsible for coordinating related matters and managing the canteen as a whole.

Article 4 Basic Contents

First, the staff food standards.

The standards of employees' meals include meal specifications and meal fees.

1. Dietary specifications for employees' meals

You can cook three dishes for each meal, including: one meat, one vegetable and one soup.

Second, the meal fee standard

1. The staff meal fee standard shall be adjusted once a year in principle. The administration department puts forward the adjustment plan at the end of each year, which is audited by relevant leaders and implemented after being reported to the general manager and chairman for instructions.

2. At present, the company's staff meal fee standard: staff/10 yuan/day (including breakfast 1.5 yuan, lunch 4.5, dinner 4.5 yuan).

3、? Standard? Refers to the cost price of rice, meat dishes, vegetarian dishes and condiments except artificial wages, water, electricity, fuel oil and equipment.

Third, the cost and quality control of staff meals.

1. The full-time chef hired by the company is responsible for the preparation of employees' meals, and the administrative department of the company arranges the person in charge to purchase raw materials. The Administration Department shall establish a daily purchasing ledger for easy reference at any time.

2. The company adopts the method of combining target control with actual reimbursement for meal expenses, that is, reimbursement is made according to the actual purchase amount, but the total amount of reimbursement shall not exceed the meal expenses standard. The actual bill must be provided when reimbursing.

3. The Administration Department checks regularly once a month to understand and verify the quantity and quality of purchased items.

Fourth, when, where and how to eat.

1. Dining time and place shall be in accordance with company regulations: breakfast time: 7: 00? 8:00; Lunch time: 1 1: 30? 12:30; Dinner time: 17: 30? 18:30。

2. Dining place: staff canteen. All employees of the company must eat in the canteen, and it is forbidden to eat in the office and bring meals out of the factory.

5. Dining method: employees line up for meals in turn.

The second chapter canteen procurement system

Article 1 Food procurement requirements

1. It is forbidden to purchase, process and sell spoiled, fake and inferior, toxic and harmful food. If found, hell to pay will be prosecuted, and the business unit and the parties concerned will be held accountable, and all consequences will be borne by me.

Two, prohibit the purchase of adulterated, forged and other foods that affect nutrition and health.

Three, prohibit the purchase of food beyond the shelf life.

Four, it is forbidden to purchase poultry, livestock, beasts, aquatic animals and their products that have died of illness, poisoning or unknown causes.

Five, the purchase of goods, according to the dosage, adhere to the right amount, diligent purchase, preservation.

6. The food shall be purchased by special personnel on demand, and the quality and quantity of the food shall be checked and accepted by special personnel, and the food that does not meet the hygiene requirements shall be resolutely returned.

Seven, after the acceptance of grain storage, special custody.

Article 2 Procurement Process

1. The chef shall submit the recipes for next week to the Administration and Personnel Department before every Thursday, and the Administration and Personnel Department and the buyer shall review the recipes and make appropriate adjustments according to the actual situation. After adjustment, the application form for next week's purchase will be issued, and the purchase can only be made after the manager of administrative personnel department signs and agrees. If it is necessary to make adjustments for some reason, the consent of the Administration Department must be obtained before making adjustments and purchases, and the purchase details must be recorded truthfully.

Second, after the weekly menu comes out, it should be posted in the canteen at the same time for employees' reference.

Three, procurement personnel should truthfully fill in the canteen purchase list every day, truthfully record the daily food supply. Make a procurement summary at the end of the month and report it to the administrative personnel department for review.

Four, for oil, spices, rice and other foods in the 25th of each month to submit the purchase application form, after the approval of the administrative department before purchasing.

Five, the administrative personnel department to review the canteen procurement cost every month, when the cost is abnormal, should be timely analysis and take corresponding solutions.

Chapter III Dining Management in Canteen

First, the canteen serves the employees of the company, and the quality of the company canteen is directly related to the health of the diners. It is everyone's responsibility to abide by the rules, so we need to do the following:

1. The canteen provides three meals a day. All diners must eat at the specified time, and people who have nothing to do with work are not allowed to eat.

Second, after entering the canteen, diners must line up to cook and are not allowed to cut in line. All dining staff must consciously abide by the relevant regulations of the canteen, and it is strictly forbidden for employees to make noise and fight in the canteen.

3. Diners must fill rice and soup according to their own consumption, and are not allowed to deliberately cause waste.

Four, the canteen to maintain environmental hygiene, no spitting, littering. Food residue and paper left by employees should be dumped into the trash can. After the used plates and soup bowls are emptied, they must be placed in the designated position and stacked neatly.

5. Diners in the canteen should obey the management and supervision of the canteen, take good care of public property and tableware, and pay attention to morality. If there is damage, pay compensation according to the price, and impose a fine if the circumstances are serious.

Six, save water, so that people walk without water.

Seven, visitors need to enjoy staff meals, should be approved by the head of the department to eat in the canteen.

Eight, if there is a violation of the above provisions, the administrative department has the right to give a fine, deducted from the monthly salary. If the circumstances are serious and incorrigible, they shall be given administrative sanctions or removed from the list.

Nine, employees must eat in the staff canteen, it is forbidden to eat in dormitories, corridors, offices and other places, in violation of 1 fine 10 yuan.

Ten, canteen operation room, in addition to the canteen staff, other idle personnel are not allowed to enter, offenders 1 times fine 10 yuan.

Eleven, when eating, you should queue up for dinner, not crowded, slapstick and noisy, eat as much as possible to prevent waste, and offenders will be fined 30 yuan +0 times.

Article 2. Provisions on the administration of dining for foreigners

First of all, foreign diners are divided into the following categories:

1. People who eat for free (working meals).

2. Personnel who need to pay the company's standard fees.

3. Free dining car in small restaurant.

Second, the dining process

65438+ (Annex I: Free Meal Registration Form)

2. For foreigners who often dine in the company for free, the reception staff of the department should first apply for a dining application form, and after being approved by the department manager and the leaders in charge, they should register with the administrative department to receive a one-time meal coupon and give it to the dining staff to dine in the canteen. If the work of the meal voucher is not completed, re-apply and register. (Annex II, Application Form for Receiving Meal Vouchers)

3. If you eat in a small restaurant for free, the department receptionist should fill in the Application Form for Eating in a Small Restaurant in advance, and submit it to the Administration and Personnel Department for arrangement after approval by the department manager. (Annex III: Application Form for Dining in Small Restaurant)

4. For the dining staff who need to charge according to the company's standard, the receptionist should fill in the dining application form, and the application form should indicate whether to charge, how many meals to eat a day, the approximate working cycle, etc. After the approval of the department manager and the leaders in charge, register with the administrative personnel department and receive the meal voucher at one time. When registering, the administrative personnel department shall indicate the details of meal coupons and calculate the amount, which shall be signed by the representatives of the dining staff for confirmation. If the work of the meal voucher is not completed, re-apply and register.

5. For those who charge, if the meal coupons are not used up after work, they will be directly returned to the administrative personnel department and reduced in the remarks column.

6. Classification of meal coupons: free breakfast (red), free lunch and dinner (blue), paid breakfast (yellow) and paid lunch and dinner (white).

7. Diners in the canteen should strictly control the diners. For foreigners who are not in our company, all meal coupons are provided.

Third, migrant workers dining overview

1. At the end of each month, the registration personnel of administrative personnel will summarize the dining situation of foreigners in this month and make a report, which will be submitted to the Finance Department.

Article 3 Statistics on the number of diners

1. The Administration and Personnel Department counts the number of people dining in each department before 10 every morning.

Second, if foreigners dine in the department, please ask the reception staff of the department to register with the administrative personnel department and go through the relevant formalities before lunch.

3. The department with overtime at night should report the number of overtime at night to the administrative personnel department before 4 o'clock.

Chapter IV Basic Hygienic Requirements for Canteen

Article 1 When processing food, the canteen should be cooked in and cooked out.

Article 2 The canteen must be equipped with facilities for fly prevention, dust prevention, ventilation, garbage storage, cleaning, disinfection and hand washing.

Article 3 The canteen staff shall take up their posts after obtaining a health certificate in accordance with the relevant regulations, do a good job in personal hygiene, do not leave long nails, do not apply nail polish or wear ornaments, wash their hands before and after taking up their posts, wear clean white work clothes and working caps when operating, and do not smoke.

Article 4 Operators must conduct food quality inspection every day and keep records. Article 5 No food that is spoiled, rancid, moldy, insect-infested, unclean, mixed with foreign substances or with abnormal sensory properties may be processed and supplied. Cooked food and raw food are stored separately.

Article 6 Food must be thoroughly cooked. Cooked food should be stored and served in the food preparation room. Do not supply raw aquatic products, raw and cold bibimbap and cooked food with different knives.

Article 7 Food shall be classified, put on the shelves and stored off the ground, so as to be used first.

Eighth containers and tools that come into contact with food should be cleaned in time and properly kept after use. Containers and tools in contact with raw and cooked food should be clearly marked and strictly separated. Containers and utensils for cooked food should be effectively disinfected.

Ninth always keep the canteen and dining room clean and tidy, and cleaning tools shall not be placed in the same pool with food for cleaning. Garbage bins and sewage barrels should be covered and cleaned regularly.

The fifth chapter canteen hygiene inspection standards

The first warehouse:

First, the packaged food shall be put on shelves according to categories and varieties, and shall be neatly stacked. Food and non-food shall not be mixed. Second, food should be in and out first, perishable first. The second furnace surface:

First, after cooking every day, cover the cooking bucket and put the tools and appliances in order. Second, the wall tiles around the surface of the stove should be kept clean, and the range hood and the ground should be free of dirt and grease. Article 3 Seminar:

A, steamed rice board, disinfection box, rice table, steamed rice workbench, pool and other supplies clean and tidy. Two, cooked food board, tableware disinfection every meal (more than 30 minutes), keep the ground clean. Article 4 Restaurants:

First, the restaurant should have four noes: no mice, no cockroaches, no cobwebs and no parasites.

Second, do a good job in cleaning tables, chairs, floors, doors and windows in the canteen. The ground is free of garbage, dust and phlegm. Article 5 Personal hygiene:

A, individuals do four diligence, don't smoke in the workplace, don't sneeze on food, don't wear earrings and rings.

Second, before starting work, after going to the toilet, after handling contaminated materials, engage in other activities unrelated to food production, and wash your hands frequently during operation.

The sixth chapter canteen staff mount guard and management system

The first canteen staff must be able to do a good job in the canteen hygiene in strict accordance with the hygiene requirements, and must seriously study the "Food Hygiene Law of People's Republic of China (PRC)" and related laws and regulations.

Second canteen staff must have good personal hygiene habits and pay attention to hygiene. Article 3 canteen staff must wash their hands and wear clean work clothes before taking up their posts.

Article 4 The canteen staff must be in good health, free from infectious diseases, and have regular physical examinations every year according to the requirements of the epidemic prevention department, and can only take up their posts after obtaining a health certificate.

Article 5 The canteen staff shall work according to the menu and the reception notice of the administrative personnel department, and shall not cook without permission. Once found, they shall be fined 30 yuan.

Chapter VII Disinfection System of Canteen

The staff in the first canteen must change clothes and wear hats before entering the canteen. Article 2 Cooked tableware used in the canteen shall not be borrowed. Article 3 Raw and cooked tableware shall be strictly separated and shall not be mixed. Article 4 All cooked tableware must be disinfected after eating every day. Fifth, the doors and windows of the kitchen should be closed frequently to prevent harmful insects from entering.

Chapter VIII canteen cleaning and sanitation system

The first canteen must be swept once a day and once a week. If it is dirty, sweep it at any time. Article 2 Dining utensils in the canteen must be cleaned and disinfected after each meal.

Article 3 The cleaned food must be strictly separated according to the initial washing, fine washing and cleaning processes, and the food without fine washing shall not enter the kitchen.

Article 4 According to the existing facilities for preventing flies and mosquitoes, measures for killing mosquitoes and flies in canteens shall be further strengthened to eliminate mosquitoes, flies, cockroaches, rats and other harmful animals.

Article 5 Non-canteen staff are prohibited from entering the canteen operation room.