Cafeteria facility maintenance system
To ensure the daily operation of the cafeteria is safe, sanitary and well-equipped to reduce breakdowns
The system is designed to enhance energy efficiency and service levels, with clear responsibilities and responsibilities
Process and appraisal methods to facilitate stable operation and continuous improvement of facilities and equipment。
Purpose and scope of application
The system covers canteens from the point of view of safety, food hygiene and the experience of meals
All gas stoves, cooking equipment, refrigeration equipment, cleaning and disinfection equipment, ventilation and smoke
Systems, water control and water supply facilities, electrical and lighting systems, cooking equipment and related accessories, etc. Set
Maintenance, maintenance, overhaul, updating and records management of the equipment. For canteen operators
And the relevant departments, teams, external service providers and contractors responsible for maintenance work。
Ii. Organization and responsibilities
Cafeteria management (head of management) assumption system implementation, financial security, monitoring and evaluation
Decision-making responsibilities related to major technological changes。
Equipment maintenance management posts are responsible for the preparation of maintenance plans, organization, supervision and execution
Statistical analysis and recommendations for improvement。
Kitchen operation teams are responsible for routine check-ups, cleaning, disinfection, unusual reporting
And co-maintenance。
Procurement and material management for spare parts, consumables, tools, outsourced insurance contracts
Procurement, management and desktop maintenance。
External maintenance units conduct maintenance, potential risk assessment and technology on time and within contract
Technical training to provide maintenance records and quality reports。
Quality and safety management audit of system implementation and recommendation of unsatisfactory items
Reorganization and follow-up。
