Canteen management system

Canteen management systemIt is a system. This system applies to canteens and stipulates canteen management, production, hygiene and other related systems. The canteen management system needs to be followed, which is conducive to better management of the canteen. The free version of the canteen management system is provided by Huajun Software Park for free download. The source file is in docx format, which is convenient for users to edit by themselves.

Canteen management system sample management content

1. A designated person shall be responsible for retaining samples and establish food sample retention records.

​ ​ 2. Keep all dishes provided for the meal. Each sample should be no less than 200 grams. There should be a label indicating the name of the dish, the sample retention time, place it in the specified location, and keep it for 48 hours.

3. Equipped with a special sample-retaining refrigerated cabinet. The temperature is set to 0~10℃.

4. Food sample storage containers should be containers with lids, which should be cleaned and disinfected before each sample storage.

5. Place the retained samples at a certain distance from each other and do not stack them to prevent the retained sample foods from being infected with each other.

6. Violations will be held accountable and dealt with in accordance with relevant regulations.

Canteen management system hygiene management content

​​ 1. Purchasing personnel must be responsible for the purchased items. Ensure food ingredients are in good hygienic condition and free from spoilage, contamination and other infections. The source of food must comply with relevant hygienic standards and requirements. Canned, bagged or sealed food that is not processed by formal food processing institutions is prohibited from being purchased or used. The purchase of food without trademarks, manufacturers and production dates should also be prohibited.

​​ 2. Establish a strict acceptance system and designate a dedicated person to be responsible for the acceptance. When raw materials that do not meet the hygienic requirements are found, they should be rejected and the purchasing personnel will be held accountable.

​​ 3. Store properly to ensure the quality of raw materials. The hygiene of the storage room must be "four diligent" (that is, frequent cleaning, frequent inspection, frequent arrangement, and frequent drying); "five no's" (that is, no insects and flies, no rodent damage, no cockroaches, no cobwebs and dust, no sewage); two separations (separation of raw and cooked, separation of dry and wet) to prevent pollution.

​​ 4. Kitchen staff must not use or process spoiled food raw materials, and strictly abide by hygienic requirements when cooking to ensure the quality of dishes.

5. The raw material processing site should be isolated from the production and sales site to prevent cross-contamination.

​ 6. Utensils, tableware, and cooking utensils must be strictly disinfected. It is required to do "one scraping, two washing, three flushing, four disinfecting and five cleaning". The first scraping is to scrape off the leftovers; the second washing is to use detergent to wash away the oil stains; the third flushing is to rinse with clean water; the fourth disinfection is to use boiling water, steam, electronic sterilization box or medicine for disinfection; the fifth cleaning refers to Dust-proof and pollution-proof.

7. No idle personnel are allowed to enter the kitchen.

The editor recommends:

The canteen management system is a free template. You can download the source file for you to edit, modify and replace. Huajun Software Park also providesPublic institution financial management system,financial management systemdownload.