In order to ensure personal and property safety, save energy and increase efficiency, the Regulations on the Operation and Use of Electrical Equipment in Dining Rooms are formulated.
First, always do a good job in fire prevention, anti-theft and anti-virus equipment and facilities inspection, and do a good job in fire prevention, anti-theft, anti-virus and prevention of industrial accidents.
Second, when cleaning and cutting meat, vegetables and food, and using gas stoves and electrical and electrical equipment, we must strictly abide by safety practices and relevant operating instructions and specifications to prevent industrial accidents.
Three, are not allowed to use water and wet towels to scrub the power switch plug, socket and electrical shell, are not allowed to move electrical equipment at will, are not allowed to change electrical functions at will, and are not allowed to pull wires and power at will.
Four, electrical appliances are not allowed to operate barefoot, no charged maintenance. You can't use water to flush the area and walls.
Five, electrical appliances can't be started with load or overload, and processed items can only be put in after being electrified.
Six, water heaters, rice cookers and other electrical appliances, except infrared disinfection cabinets, can not be sent to waterless containers for electric heating.
Seven, found that the electrical equipment conduction overheating, sparks, odor, leakage phenomenon, the motor has abnormal noise or loose socket immediately cut off the power supply, and promptly report to the leaders in charge of maintenance.
Eight, electric equipment to cut off the power supply when not in use, if necessary, to unplug, and hang up the plug, shall not be placed in contact with water on the ground.
Nine, daily gas stoves must be used by special personnel, and strictly abide by the operating procedures. Blower cover and blower shall not splash water. If the connecting pipe is loose, damaged and leaked, it should be repaired in time.
Ten, power, gas, water and off work, close all unused electrical equipment, gas valves and water valves.
Eleven, strengthen the use and management of washing drops, disinfection and insecticidal drugs, to prevent misuse and eating.
Twelve, in violation of the above operating procedures, resulting in waste of resources and equipment damage, to investigate the responsibility of the relevant personnel, resulting in accident consequences.
Regulations on safety management of fire and electricity use in canteens 1. The canteen should use electricity safely, strictly abide by the rules for the use of electrical equipment, and the electricity consumption should not exceed the rated load;
2, canteen use electrical, power, lighting and other equipment, to designated persons responsible for, every day before coming off work, to seriously carry out safety inspection, turn off all the switches in the kitchen and canteen, cut off power supply, as well as air and fire sources, check the safety situation;
3. Electrical equipment must be operated in strict accordance with the operating rules of electrical equipment to prevent overload, overheating and short circuit of electrical equipment and electrical lines;
4. It is strictly forbidden to use two high-power equipment such as rice cookers, forced exhaust fans and water heaters at the same time, and they need to be staggered to avoid power overload;
5. Ensure that the metal shell of all electrical equipment in the canteen has solid protective grounding measures;
6, the canteen once a month on a regular basis for the canteen power distribution cabinets, distribution boxes, wires and cables for safety inspection, especially the electric heating part and contact with water, to check out the hidden dangers should be handled in time and recorded;
7, who can touch the conductive part of the equipment, corresponding protection measures should be taken, it is forbidden to touch switches, cables and all other electrical equipment with wet hands to prevent electric shock;
8. No sundries are allowed to be placed in the electric switch box of the canteen. Pay attention to regularly check the leakage protection switch to ensure flexibility and reliability;
9, canteen electrical equipment failure, immediately notify the professional electrician maintenance, shall not be handled without permission; In order to ensure personal safety, the power supply must be cut off first, and live operation or maintenance is strictly prohibited;
10, improve energy-saving awareness, ceiling fans are generally used in restaurants in summer, and air-conditioning equipment is activated only when the room temperature exceeds 30℃. The set temperature of the air conditioner shall not be lower than 25℃, and the air conditioner shall be turned on 10 minutes before meals and turned off in time after meals;
1 1. When a fire occurs due to the fire of electrical equipment and power lines, cut off the power supply first, then use dry powder or carbon tetrachloride fire extinguisher, or use sand to extinguish the fire. It is forbidden to put out the fire directly with water.
12, it is forbidden to accumulate sundries near the power supply, and it is forbidden to block intersections and fire evacuation passages.
Safety system of electricity and gas in canteen. Strengthen link monitoring to ensure the standardized operation of school canteens.
All schools should be student-oriented and care about health and life. It is necessary to strictly implement relevant management regulations, improve systems, standardize operations, plug loopholes, ensure safety, save energy and reduce consumption, and reduce costs. According to? Guaranteed profit? Strictly control the principle of comprehensive gross profit rate and profit rate, strictly control the cost of canteen and standardize the price of food.
1, strengthen procurement management, ensure health and safety, and reduce procurement costs. Should the procurement of canteen materials be adhered to? Hard-working sales, fixed by sales? Principle, prevent backlog, mildew, expiration and waste. According to the requirements of the Municipal Education Bureau, our county will gradually organize bidding procurement by the county education bureau to determine the minimum purchase price of bulk goods, so as to reduce the unit procurement cost. If the school conducts bidding and purchasing on its own, it is necessary to establish a bidding and purchasing team for catering work, carefully formulate a collective bidding system and rules that are operational, objective, fair and just, and strictly regulate the principles, disciplines, scope, methods, procurement procedures, acceptance, settlement, rewards and punishments, etc. of collective bidding and purchasing. Raw and auxiliary materials purchased sporadically must be supplied by qualified units, and school-based procurement is implemented, and procurement personnel must rotate regularly. It is necessary to adjust the structure of staple food and dishes in time to ensure that shopping is of high quality, low price and economical. We should strictly control the quality of hygiene and prohibit purchasing? Three no? It is strictly forbidden to purchase raw materials and semi-finished products with no guaranteed hygienic quality at low prices, products with unqualified quality and beyond the shelf life, and effectively control the occurrence of food-borne diseases such as school food poisoning.
2. Strengthen personnel management and operation management to ensure health and safety and reduce processing costs. It is necessary to arrange cadres who know and are good at management to canteen management positions, train cooking technicians in stages and batches, and organize canteen employees to learn health knowledge and skills in a planned way. All kinds of food collocation should pay attention to nutrition, science and rationality, safety and hygiene, and do fine work. Should we stick to the whole process of food processing? Exquisite Principle, as far as possible to increase the variety of colors, basically meet the needs of different tastes and various consumption levels.
3. Strengthen the management of water, electricity and fuel to reduce energy consumption costs. Schools should strengthen the management of energy conservation and consumption reduction, save water, electricity, coal and gas, and use energy-saving and environmental-friendly stoves and kitchen utensils as much as possible. It is necessary to strengthen the management of low-value consumables in canteens, prolong service life and save expenses. The canteen shall not charge school education and other fees for electricity, water and gas.
4. Strengthen post management and reduce labor costs. The staff employed in the student canteen should be fully equipped, in place, responsible, paid and efficient. According to the provisions of the national employment system, combined with the number of students dining, determine the types of jobs, posts and the number of personnel, encourage surplus school staff to work in the student canteen, and minimize temporary employment. We should give full play to the enthusiasm of all staff and improve work efficiency.
Two, strict financial system, safeguard the vital interests of students
1, standardize the cost accounting behavior. Students' canteens are subject to full-cost accounting, and their food costs mainly include main and auxiliary materials, utilities, fuel costs, labor costs (excluding staff in the staff), and the purchase and maintenance of small supplies. The purchase of large-scale facilities, equipment and other fixed assets should be arranged in the budget of the school's basic facilities construction, and the purchase fee and depreciation fee are not included in the operating cost of the student canteen. Reasonably formulate food cost accounting and pricing rules, adjust the cost expenditure structure, and standardize the gross profit margin range of different grades of food. Student canteens and staff canteens should be accounted for separately, and the cost of student canteens should not be used to subsidize staff meals. It is necessary to strictly control the financial expenditure scope of the canteen. Teacher's living allowance? 、? Class allowance? 、? Physical welfare? If included in the student meal fee. The profits from canteen management must be returned in full to improve students' meals. It is strictly forbidden to use the profits of student canteens to distribute bonuses, benefits and various allowances for faculty and staff.
2. Standardize charge management. All expenses of the canteen must be invoiced to the payer. In schools that use the food sales system, cardholders and payees must be separated, and students must first make an invoice to pay for the card, and then recharge it with the card. School canteen charges are uniformly printed by the county education bureau? Rudong county primary and secondary school food receipt? 、? Rudong county primary and secondary school food settlement voucher? The use of non-compliant bills is strictly prohibited. Anyone who uses non-uniform bills to collect fees without authorization will be deemed to be in violation of regulations once verified? Small vault? Handle. It is necessary to strictly control the price of food, charge fees reasonably, and reduce the financial burden of students as much as possible while ensuring that they have enough to eat. At the beginning of each semester, schools directly under the county level and education offices in towns should draw up a unified standard for students' meals according to the local consumption level and report it to the county education bureau for approval and filing. At the same time, it is clear that from 20 15, all primary and secondary schools in the county will cancel the practice of students throwing noodles and oil into the canteen. At present, the practice of students throwing rice is not across the board. Towns can master the number of students throwing rice according to the living conditions of local residents, and the practice of students throwing rice by themselves will be gradually abolished in the future.
3. Standardize the basic accounting work. School canteens should set up full-time or part-time accounting personnel according to the scale of dining students, and set up separate accounts and independent accounting. To strictly implement the "Rudong county primary and secondary school canteen accounting basic work norms", according to the requirements to carry out basic accounting work. We should make full use of modern scientific means to manage accounting and finance, and comprehensively promote the process of accounting computerization. Once again, 20 15 All schools with separate catering accounts must implement computerized accounting. If the conditions are immature or small, an independent account set can be added to the central school account set for operation.
4. Standardize people-oriented financial management. The accounts of the student canteen should be included in the financial management scope of the school. The humanistic financial management team of the school should regularly organize the humanistic financial management of the accounts of the school canteen and publicize the financial management results on a monthly basis, so that the teachers and students of the school can know the operating conditions of the canteen in time. Each school should set up a food management committee composed of students, parents, teachers' representatives and members of the school leadership team to review the rice, flour, oil, fuel and auxiliary materials purchased in the canteen, supervise the price and quality of the food, and promote the humanistic management of the student canteen.
Third, strengthen organizational supervision and improve the management level of school canteens.
1. The county education bureau will strengthen the management of canteens in primary and secondary schools and kindergartens, and establish a four-level management system of education bureau, town education office, host school and school logistics. Work-study program office is the main management function department of school canteen management. The original functions of other relevant departments of the bureau in school canteen management remain unchanged, and they cooperate with the work-study program office to do a good job in school canteen management.
2. The Education Bureau will hold canteen management meetings regularly, and conduct business training for canteen managers and accountants on a regular basis. Relevant professionals must hold relevant certificates. Regularly inspect, summarize and compare all kinds of school canteens, and popularize advanced canteen management experience.
3. The Work-study Program Office, Finance Office, Supervision Office, Audit Office and Town Education Office should further strengthen the daily audit, inspection and supervision of the financial work of school canteens. No unit, department or individual may occupy, embezzle, misappropriate or intercept the student meal fees charged by the student canteen, and resolutely investigate and deal with violations of discipline and discipline, and will never tolerate them.
4. Each school should establish a mechanism in which the principal is responsible and in charge of the principal's specific responsibility, and be equipped with full-time or part-time canteen health management personnel. The key links such as food procurement and tableware disinfection in the canteen should be fixed by special personnel.
5. The management of school canteens should be included in the daily inspection, supervision, evaluation and assessment of schools. The Education Bureau will organize regular or irregular inspections and spot checks. At the same time, food satisfaction evaluation should be carried out twice in each semester among dining students in each school. For the problems found in inspection, spot check and evaluation, in addition to written notification, the accountability system will be strictly implemented, and those who do not listen to the greeting and violate the discipline will be severely dealt with according to relevant regulations.