单位员工食堂管理规章制度.docxVIP

单位员工食堂管理规章制度

目录

1.内容描述................................................3

2.食品安全与卫生..........................................4

2.1食品安全标准及卫生法规要求...........................5

2.2食品采购、储存、加工流程控制...........................6

2.3卫生操作规程.........................................8

2.4员工健康管理与观察...................................9

3.人员管理................................................9

3.1食堂员工的基本要求..................................11

3.2厨师Skill及培训要求.................................11

3.3工作人员配备及职责分配..............................12

3.4工作制度与班次安排..................................13

4.财务与预算.............................................14

4.1财务管理原则........................................16

4.2采购与供应商管理....................................16

4.3成本控制与预算编制..................................18

4.4资金审批流程........................................19

5.设施与设备管理.........................................20

5.1硬件设备配置........................................21

5.2日常维护保养........................................21

5.3设备更新与报废机制..................................22

5.4厨房布局及卫生命令..................................24

6.环境管理...............................................25

6.1环境卫生政策........................................26

6.2垃圾分类与处理......................................27

6.3能源资源节约........................................29

6.4应急准备与恢复......................................29

7.服务标准与客户反馈.....................................31

7.1服务标准制定........................................32

7.2客户满意度调查......................................33

7.3意见反馈与处理流程..................................34

8.安全管理...............................................35

8.1公共安全政策........................................37

8.2火灾事故预防与应对..................................38

8.3食品安全事故应对....................................38

8.4员工安全意识教育....................................40

9.监督与评估.............................................41

9.1内部审计监督.......................................