The rules and regulations of Coffee Bar Management-Health Management system

The following contents are for reference, please modify them properly according to the actual situation!

F. Health management system

Hygiene management includes personal hygiene management, articles and equipment hygiene management and food hygiene management.

1. Items, facilities and equipment shall have a smooth surface, bright, no odor, no damage, no smearing marks, and be placed neatly and orderly, otherwise punishment shall be given according to the severity of the circumstances and the impact caused.

2. Disinfection measures for tableware, cups and other utensils

(1)All tableware, cups and other utensils must be disinfected after washing.

(2)The disinfection procedure strictly implements the system of "one washing, two brushing, three flushing, four disinfection and five cleaning."

(3)When using disinfectant for disinfection, the ratio is 1:200.

3. For periodic sanitation cleaning work, if the dead corner is not cleaned up due to expiration, a penalty of 10 yuan will be given, thus affecting the consumption of guests or proposed by guests, and the responsible department will be given a warning or the responsible person will be punished for negligence.

4. For minor hygiene problems such as wool, floating ash, water stains, paper scraps, etc., a penalty of 10-5 yuan will be given for each place.

5. Dust accumulation, stains, oil stains, large sundries, hair, wrinkles and other hygiene problems will be punished by 5-20 yuan for each place.

6, dirt, foreign matter, cracks, damage, placed neatly, dislocation, falling off or lack of items, odor and other environmental hygiene problems, each place will be given a penalty of 10-20 yuan.