Shanghai Canteen Contracting Workers Canteen Contracting Employee Canteen Contracting Company

Regarding the sanitation management regulations in the employee canteens of Wankang factory. As the business of Wankang Catering Company continues to grow, in order to ensure the normal operation of each canteen and avoid food safety accidents, the company has formulated standardized sanitation management regulations for factory employee canteens. Wankang was established in In the past few decades, from development and transformation to gradual maturity, as a professional canteen contracting company, the canteen sanitation management system needs to be standardized and improved. In this issue, the Wankang project manager talks about "Regulations on Sanitation Management of Wankang Factory Employee Canteens." Regarding the sanitation management regulations in the employee canteens of Wankang factory, there are more than 20 kinds of regulations, large and small. The specific sanitation management systems include: , Food warehouse sanitation management system (Wankang Esophageal Association organizes inspections of canteens and related Carry out safety and health inspections in the responsible area.), sanitation management system in the primary processing room and cold dish room (the facilities and utensils in the kitchen operation room must be placed neatly and orderly, and there should be no sewage or debris on the floor. Tableware must be cleaned after use, Garbage must be disposed of in a timely manner. The restaurant must be clean and hygienic to ensure that the canteen hygiene meets the prescribed standards.), food purchase and acceptance system (Wankang Esophageal Association must purchase according to the recipe plan, purchase food must be carefully selected, and purchase food must keep all relevant information Expenditure bills are prepared for end-of-month accounting to ensure freshness and hygiene), employee physical examinations and training on hygiene management systems (Wankang requires each employee to wash hands frequently, cut nails, change and wash work clothes frequently, wear work clothes during work, and insist on washing hands (post-operation.), catering industry hygiene management organization, hygiene inspection system, restaurant hygiene management system, cooking and processing hygiene management system, initial food processing hygiene management system, food sales hygiene management system, hygiene and pest control management system, archives management system waste grease Management System.