1, Taking a series of control methods to ensure the production safety of all aspects;
2, Customer satisfaction rate shall not be lower than 80%, with 100% as our target;
3, Introducing PDCA quality ring activities, continuously improving the operation quality;
4, Carrying out a series of interesting activities to create a warm, friendly and environmentally friendly logistics environment.
1, All the raw materials and seasonings are from qualified suppliers.
2, The quality of all raw materials received meet the requirements, no rotten deterioration, and in the shelf life. All food or raw materials received should be identified.
3, The products without expiry date, manufacturer and qualification certificate, additives, products without QS logo, rotting products and products that will expire the shelf life within three months are prohibited to be bought; licenses are required strictly;
4, Non-stereotyped packaging products should be timely classified and placed onto the shelf; direct touchdown is prohibited; packaging materials and cartons shall be cleared in time;
5, Vegetables are trimmed and eggs are replaced;
6, The raw materials received shall be put into the refrigerator for preservation timely (Example: noodles, soy products, bean jelly, cold rice noodles, ready-to-eat food, yogurt, etc.)
1, The cooking shall be controlled strictly according to the food
safety management system, and each "key limit" shall be strictly
controlled.
2, Central temperature of the dish shall be measured
strictly in accordance with the measurement method
when it is cooked ready.
3, The dishes of each meal shall be kept for 48 hours.
All semi-finished products should be stored separately in different containers and different refrigerators to avoid cross-infection.
1, Each project shall set up a special fire brigade.
2, The fire equipments shall be inspected regularly to ensure that all equipments and facilities are used safely and efficiently.
3, Fire knowledge training and fire drill activities shall be held regularly.
1, Training on how to use the equipments shall be carried out before anyone is employed formally.
2, All equipments shall be responsible by designated persons.
3, The equipment maintenance files shall be established to conduct regular maintenance and to ensure the safe operation of kitchen equipments.
1, Buying personal accident insurance for all employees of the Company;
2, Buying public liability insurance, additional food safety liability insurance for all diners of the canteen.
