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2024-12-13 食品安全總監的崗位職責

食品安(an)全總監的(de)崗位(wei)職責(ze)

2023-02-01 廚房管理 8S

2023-02-01 中華人民共和國食品安全法(2018最新版）

中華人(ren)(ren)民共和國食品安全法(2018最新版）（2009年(nian)2月28日第(di)(di)(di)十一屆全國人(ren)(ren)民代表大會(hui)(hui)常務(wu)委(wei)員(yuan)(yuan)會(hui)(hui)第(di)(di)(di)七次(ci)會(hui)(hui)議(yi)通(tong)過根(gen)據2015年(nian)4月24日第(di)(di)(di)十二屆全國人(ren)(ren)民代表大會(hui)(hui)常務(wu)委(wei)員(yuan)(yuan)會(hui)(hui)第(di)(di)(di)十四次(ci)會(hui)(hui)議(yi)修訂根(gen)據2018年(nian)12月29日第(di)(di)(di)十三屆...

2023-02-01 液化氣使用安全管理制度

一、液化氣(qi)(qi)使(shi)用(yong)單位必(bi)須與供氣(qi)(qi)單位簽(qian)訂供氣(qi)(qi)協(xie)議，將供氣(qi)(qi)單位的各項資質證書存檔備查。二(er)、液化氣(qi)(qi)系統(tong)使(shi)用(yong)的管道、軟管、管道附件、調(diao)壓閥、調(diao)壓器、用(yong)氣(qi)(qi)器具、密封圈等要有出廠證明(ming)、合(he)格證、檢(jian)驗(yan)報告等相關(guan)材料。三、液化氣(qi)(qi)瓶使(shi)用(yong)要求：...

2023-02-01 餐廳安全用電管理制度

為加強餐廳(ting)(ting)安(an)全(quan)(quan)用(yong)電(dian)(dian)工作，增強工作人(ren)員(yuan)的(de)安(an)全(quan)(quan)用(yong)電(dian)(dian)意識(shi)，確保公(gong)司的(de)財產安(an)全(quan)(quan)和員(yuan)工的(de)人(ren)身安(an)全(quan)(quan)。根據本公(gong)司實(shi)際(ji)情況，特制(zhi)定(ding)此(ci)制(zhi)度。1、餐廳(ting)(ting)工作人(ren)員(yuan)要掌握安(an)全(quan)(quan)用(yong)電(dian)(dian)的(de)相(xiang)關(guan)知識(shi)，熟悉蒸(zheng)箱、電(dian)(dian)餅鐺、烤箱等(deng)電(dian)(dian)器的(de)操(cao)作程序，嚴格按照用(yong)電(dian)(dian)安(an)全(quan)(quan)...

2023-02-01 食堂6T管理

6T是指六個天(tian)(tian)(tian)(tian)天(tian)(tian)(tian)(tian)要做到天(tian)(tian)(tian)(tian)天(tian)(tian)(tian)(tian)處理、天(tian)(tian)(tian)(tian)天(tian)(tian)(tian)(tian)整合、天(tian)(tian)(tian)(tian)天(tian)(tian)(tian)(tian)清掃、天(tian)(tian)(tian)(tian)天(tian)(tian)(tian)(tian)規范、天(tian)(tian)(tian)(tian)天(tian)(tian)(tian)(tian)檢查(cha)、天(tian)(tian)(tian)(tian)天(tian)(tian)(tian)(tian)改進(jin)T-天(tian)(tian)(tian)(tian)天(tian)(tian)(tian)(tian)處理定義：區別工作現場中，必要與不必要的(de)(de)東(dong)西，工作現場中只保(bao)留必要的(de)(de)東(dong)西。－－要有丟(diu)的(de)(de)勇(yong)氣!目(mu)標：適(shi)物、適(shi)所、適(shi)位、適(shi)量執行重點：使...

2023-02-01 餐飲管理服務宗旨

我(wo)們(men)的(de)(de)服務宗旨我(wo)們(men)堅決維護貴(gui)公(gong)(gong)司的(de)(de)利(li)益，在貴(gui)公(gong)(gong)司的(de)(de)指(zhi)導配合下，竭(jie)力(li)為改善(shan)貴(gui)公(gong)(gong)司員工(gong)膳食面努(nu)力(li)。1、專業的(de)(de)營養(yang)師對(dui)菜譜合理的(de)(de)搭配，使(shi)員工(gong)得(de)到均衡全面的(de)(de)營養(yang)。2、菜色多樣(yang)化，根據貴(gui)單位的(de)(de)實際情(qing)況(kuang)，做出適合貴(gui)單位大部(bu)份員工(gong)的(de)(de)口(kou)...

2023-02-01 廚房各崗位職責

設計廚(chu)房組(zu)織(zhi)機構最終目的是為(wei)了有效地組(zu)織(zhi)生產，使廚(chu)房各部門運轉正常，各項工(gong)作(zuo)都有人負(fu)責。對崗(gang)位(wei)規定工(gong)作(zuo)職責、組(zu)織(zhi)關系(xi)、技能(neng)要求、工(gong)作(zuo)程序和標準(zhun)。使崗(gang)位(wei)的每個員工(gong)都明確自己在組(zu)織(zhi)中(zhong)的位(wei)置，工(gong)作(zuo)范圍，工(gong)作(zuo)職責和權限，知(zhi)道向誰...

2023-02-01 廚房日常管理制度

廚房日常管理(li)制度一(yi)、每月會同采(cai)購部，雙(shuang)方各出一(yi)人(ren)（除(chu)廚師(shi)長(chang)、采(cai)購經理(li)外）進(jin)(jin)行(xing)市場(chang)調研，了解市場(chang)行(xing)情，雙(shuang)方簽字(zi)(zi)。然后由廚師(shi)長(chang)和采(cai)購經理(li)據此(ci)人(ren)價格(ge)共(gong)同與供貨方進(jin)(jin)行(xing)談判(pan)，確(que)定當(dang)月的購物進(jin)(jin)價，雙(shuang)方三人(ren)共(gong)同簽字(zi)(zi)后報(bao)財(cai)務(wu)備存(cun)。二、菜...

2023-02-01 食堂餐具常見五大消毒方法

食堂工作人員每次在就(jiu)餐(can)(can)結(jie)束(shu)后都要對(dui)用過(guo)的(de)(de)餐(can)(can)具進行消(xiao)毒(du)，確(que)保餐(can)(can)具的(de)(de)衛生(sheng)，保證就(jiu)餐(can)(can)人員的(de)(de)健康(kang)。通常的(de)(de)消(xiao)毒(du)方式有以(yi)下幾種(zhong)：1、煮(zhu)沸(fei)(fei)將(jiang)用過(guo)的(de)(de)餐(can)(can)具用100℃的(de)(de)沸(fei)(fei)水煮(zhu)沸(fei)(fei)進行殺(sha)菌消(xiao)毒(du)。2、蒸氣將(jiang)用過(guo)的(de)(de)餐(can)(can)具用100℃的(de)(de)蒸汽加熱(re)進行殺(sha)菌消(xiao)...