A: To further improve the company management system for the continued development and expansion of the company lay the foundation for protection of the health of restaurant staff to prevent the disease from the mouth.
2. Adaptation: purchase of the EC, under the kitchen of the Department and the Division canteens
3.: 1.procurement of health management
1-1. Procurement staff must have a certain expertise and identification skills, master the食料authenticity, quality, quality of the criteria and identification methods.
1-2.all the providers must undergo a rigorous assessment of qualified suppliers. Qualified suppliers of basic requirements are: complete license valid (business licenses, health permits, tax registration certificate), the production process meet the health requirements, the strength of the scale of the company to meet demand, in good standing. (Every six months to re-evaluate a supplier)
1-3. Pork must be decked health and epidemic prevention departments of quarantine seal. Or died of unknown causes, the dubious origin of the pork will be prohibited from buying.
1-4. Aquatic products, livestock must live mainly, the procurement must be frozen for some reason, must go through rigorous testing before purchase, no smell, no rot, no mildew, a compliance certification, in durability Period.
1-5. Fusi, dressings must be a formal manufacturers of qualified products, not to buy "three-no" products or counterfeit products.
1-6.fruits and vegetables from suppliers must provide proof test, in particular the "pesticide residues in the inspection reports,"pesticide residues on fruits and vegetables will not be allowed to purchase.
1-7. Rice flour cooking oil must be a formal enterprise products, and "QS" certification.
1-8. Kitchenware, tableware and the structure of major raw materials must meet the food hygiene requirements, issued by manufacturers of the product certification and related departments of identification that can not be acquired without authorization.
1-9. Warehouse staff and do a good job goods storage inspection and found that the quality does not meet the health requirements of the items will be prohibited from warehousing and fill out the "unqualified goods record" reported deal with.
1-10. Warehousing Travel items must be classified storage, safe custody, particularly chemical and washing items must be kept separate fromto prevent pollution. Must be refrigerated shelf ofmust immediately into a clean cold storage cabinet frozen, refrigerated cabinet temperature must be fit, the general is 0-5 degrees.
1-11. Suited to the material is stored under the conditions of storage of raw materials cycle: dry seasoning not more than 15 days, grain and oil is not more than 10 days, not more than 24 hours fresh, Dongpin not more than three days, vegetable dishes are not more than 24 hours , Roots category not more than 72 hours;
         2. Cooking food production Health Management
2-1. All employees must be no physical health after injury and professional skills, expertise induction training before the operation. (Pre-employment to provide real and effective "health card" and after 3-5 days of training expertise) and a standardized dress code.
2-2.all must undergo a rigorous test to confirm meet the health requirements before processing.found unqualified and must be immediately reported to further processing.
2-3. Processing should make sure that all the former knives, chopping boards, containers must be clean sanitation, and re-cleaning once if they do not clean, thoroughly cleaned immediately after use only.
2-4. Finished processing the meat must be no blood, no hair, five dirt, no smell, shape to meet the requirements.
2-5. Vegetable processing in accordance with the "one pick, dry cleaners, all three" in the order of operation. "Sorting" is the first of Mrs Diana Wong Ip and vegetables do not have to remove the part, released from the debris and fouling, "the washing" is the first Xidiao silt and fertilizer, and then soak for half an hour around diluted pesticide residues and kill Vegetable insects (and, if necessary, take appropriate salt) and then cleaning up clean, "all three" is the vegetable recipes requested by molding on the line.
2-6 finish processing thenorms must be placed, may not be directly placed in the ground, the surface;
2-7. Chef cooking in the course of trial vegetables tasted dishes action must be standardized, not direct contact with food with their hands.
2-8. Chuguo food palatability to be confirmed flavor, raw and cooked modest, no potential safety hazards.
2-9. Stamping must be food for sale cleaning to prevent pollution. At the same time should be separated from raw and cooked, finished and semi-finished products separately, food and miscellaneous items separately;
2-10. Appliances used by the clean containers must be placed classification norms, can not be arbitrarily improper disposal of general Luanfang;
     3. Tableware and sanitation management
3-1. Cookers in use immediately after washing, placing norms, in particular the chopping block should be dealt with high-temperature sterilization.
3-2. Stove, ingredients Taiwan, working platforms, Xicai pool, pond washing dishes, cleaning up after a timely manner to maintain cleanliness.
3-3. Refrigerated counters should be cleaned regularly, cleaning, to prevent smell, and maintain clean sanitation;
3-4 Other equipment such as meat grinder, Qierou machine, Hemian aircraft, surface pressure machine, oven, and so on when you must immediately cleared to prevent the breeding of bacteria, cockroaches, flies, etc.
3-5. Tableware all kitchen utensils with completed must go through each high-temperature sterilization and cleaning in place to prevent cross-contamination of the health hazards;
3-6. Cleaned regularly health corner, the kitchen, a small restaurant implement sweeping day, every Monday to sweep clean the clean-up requirements;
3-7. Meals must be completed immediately wipe tables and chairs, and maintain a clean dust, Youzi, restaurants debris litter the ground with no water, clean refreshing;
3-8. Wall of windows and doors, fans, lamps regular cleaning, no spider's web;
3-9. Shengfanshengcai promptly taken to ensure that restaurants no smell.
      4 personal hygiene management
4-1. Employees must accept health training and maintain good personal hygiene, washing hands frequently do, Qin Jian Zhijia, diligence bathing, changing clothes Qin, Qin wash bedding, Qinhuan overalls, maintain a good working style;
4-2. Kitchen staff must wear clean, standardized dress code, is prohibited to wear shorts and sandals into operation between;
4-3. Comply with state laws and regulations, to comply with Changguichangji, supervision and customer acceptance;
4-4. Prohibited spitting, smoking is prohibited working hours, men can not stay long hair, women may not be coated nail polish, lipstick hand, may not wear gold and silver jewelry, watches;
4-5. Fencan, must wear gloves, masks and tidy, no-hand or physical contact with any part of the surface of food;
4-6. Food processing personnel working around the need to replace uniforms in the locker room after the kitchen to enter;
4-7.'s Dirty overalls (cap) from their own personal pocket after cleaning, after the bags back to clean;
4-8. Into the toilet before take off his uniform (cap), to return to the workplace to wash their hands before disinfection, in exchange for uniforms;
4-9. A hand injury, fever, Ou Tuzhe will be allowed to enter inter-operation;
4-10. Fencan into the area should be carried out of hand cleansing and disinfection;
4-11 prohibited loud noise in the kitchen, slapstick and fast running;
4-12 in the clean and Fencan regional areas to prevent sweat dropping;
4-13. Fencan zone in operation or not free to stop when hand-touch ear, nose and other parts of the body, are not allowed to touch or rely on the table, floors, walls, pillars and so on;
4. Date: Since the release date of implementation
5. Supervise the implementation: The Ministry of managers at all levels

Canteen at the scene management system
1.0 canteen staff management system
1.1 employees must have a health certificate, must accept the Food Sanitation Act and the regulations of food hygiene knowledge and training in order after passing the examination for posts, the second annual physical examination must be physical.
1.2 comply with the company canteen, and all the rules and regulations.
1.3 concerned about the company, concerned about canteens, and loving one's work, stresses ethics, stressing civilization and polite, and safeguarding the reputation of the company canteen.
1.4 obey their superiors, the staff should be effectively subordinate to the superior organization of work and scheduling, timely completion of tasks and not without undue delay, denial or termination of work.
1.5 strict duty.
1.5.1 on time to work, working hours are not allowed to leave or leave early, after work no matter shall not stay in the canteen, sick, emergency squad leader to leave.
1.5.2 working hours do not eat our own work has nothing to do with the matter.
1.5.3 employees can not use their powers to their relatives and friends to special offers, which can not be more than a vegetable, multi-Dafan.
1.5.4 staff can not make use of its powers, to their relatives and friends do not zoned Fanka, found a immediately dismissed.
1.5.5 working hours shall not abusive language, Kaifan of time shall not be ridiculed or colleagues of colleagues Bulibucai not argue with people in the canteen with colleagues or controversy between the staff to talk about civilization, polite, not quarrels, fights, emergency Or find a squad leader in charge of resolve, to each other to unite and help each other, and work together to do a good job in the canteen.
2.0 canteens health management systems
2.1 establish and improve the health system and health posts accountability.
2.2 health monitoring group set up canteens, regular health checks carried out on the canteen.
2.3 from raw materials to finished product of "four no's system", buyers do not buy the raw materials decomposed metamorphic; curators do not degenerate acceptance of raw materials; chefs do not have to rot degeneration of raw materials; kitchen workers do not sell perishable food rot.
2.4 products, "food" store of "three isolation":
Separation of raw and cooked, finished and semi-finished products of isolation, food and miscellaneous items, drug isolation.
2.5 tableware implementation of the "four passing the test": a wash, two brushes, three-, four disinfection;
² food hygiene requirements: white, shiny without the stigma, and carried out disinfection;
² water washed the dishes air dry, then Add to disinfect counters disinfected;
² all kitchen utensils 1-2 with a monthly high temperature of boiling water disinfection.
2.6 sanitation, "the four" approach: the people of the scheduled time, the quality, Dicing division, responsible for the Bao Gong.
² sanitation around a daily scrub with detergent, with a broom, sweeping 4-5;
² around with junk, keep the ground clean, no sewage;
² the surrounding environment to maintain the drainage without residue, no chimney to maintain Youji;
² around the walls clean without damage;
² Shao water daily to maintain the repository, import and export, drains, tubing, the focus of the second clean-up;
² maintain indoor environment clean, to eliminate flies, mice, cockroaches and other pests and their reproductive conditions are the measures, toxic and harmful goods to stay away from the canteen.
2.7 canteens restaurant's health
² maintain Taiwan's rice, stool clean, tidy place, with a daily fine washed clean of rice Taiwan, dining tables, stools four times and wiping the table, rice stool towels separately;
² daily cleaning detergent with the ground four times, sweeping four times, and once a week Clean-up;
² keeping the floor without residue, leaves, no water, Shao bucket next to clean, non-skid;
² Kaifan, Shao Qing-Yun timely buckets to take to ensure that the restaurant sanitation and cleanliness.
2.8 canteen operation between the Health
Canteen operation between the four most health:
A, cooking;
B, meat processing;
C, vegetable processing;
D, cleaning;
Four each have their own processing most of the appliances.
2.8.1 cooking part of the health of small and divided into two parts:
A, for cooking Taiwan, Zhengfanguotai;
B, to take cooking tools, spices and cooking put Taiwan in early processing of meat and processed into food, rice supplies by the Taiwan;
² the need to treat the cooking on the cooking platform backup and placed neatly;
² to the needs of cooking spices on another platform backup;
² of Health should be stored vegetables, cooked separately, isolated storage;
² the spade cooking, cleaning tools, Zhao Lei Cai Lan, and on special display in an orderly manner;
² cooking Guotai should be maintained without leaves, no You Ji, and maintain a clean cotton towel, two, one for the use of Calian, the other one as a towel;
² cooking stations and two standby Taiwan should maintain no leaves, no debris, no Youji.
2.8.2 and vegetable processing some points: unprocessed food stored in a part of the shelves, with red Cai Lan storage; beginning of the processed vegetable dishes on the other planes, with the blue basket storage; cooked vegetables and by another Shape, a different colour Cai Lan storage.
² vegetable processing into the pond should be preceded at the first seizure, taking Mrs Diana Wong Ip and debris;
² the early processing of vegetables into the first pond, the sediment surface Xidiao food and fertilizer;
² Bacai from the first to the second pond fishing pond, in the second half-hour soaking pool (salt), the surface of insect killing vegetables;
² vegetables to soak for half an hour from the second to the third pond fishing pond cleaning;
² to distinguish some dishes to wash after processing, and some dishes to wash after processing, some food processing Add to water immersion to a certain level before cooking;
² processed vegetables to be clean, without Mrs Diana Wong Ip, no other debris.
2.9.3 meat-processing part of the health of raw and cooked two parts, raw meat stored in the freezer section, part of cooked meat stored in storage cabinet.
² all the meat first in the first pool cleaning, and then in the second pool cleaning;
² kitchen workers, food processing, should have no smell, no decomposed metamorphic, shape and thickness treat processing to meet the requirements of cooking;
2.8.4 cleansing part of the Health and the release of raw materials, dressings, semi-finished products, finished the basket, box, barrel and other tools, and the pool Yuan vegetables, ground.
² all with the basket, box of tools and health requirements: clean, shiny without blemish, without Youji;
² pools, floors, walls washed with a day to scrub fine four times, and maintain a clean, white;
2.9 storage of health
² warehouse there should be cushion from the ground facilities and ventilation equipment, food storage freezer with frozen or set up another system and a temperature testing devices;
² request to the storage of raw materials, intermediate have a channel to facilitate air circulation and cooling, stacking leave the walls, food and raw materials shall not be mixed-drug debris, or other specialized containers for storage, or another release of the inventory;
² easily absorb the smell of raw materials have special storage containers, or another release of the inventory;
² various spices, accessories and easy to confuse the misuse of raw materials, should be easy to distinguish the labelling;
² a liquid food (or flavoring) applications do not extravasation of covered storage containers.