Second, according to the quality distribution required by the manufacturer, unqualified products are unconditionally returned and replaced in time.
Third, the delivery quantity is subject to the manufacturer's order and weighing.
4. Deliver to the designated place on time according to the delivery time required by the manufacturer.
Five, can be sent to the manufacturer for approval in advance, and then sign a distribution contract; In case of dissatisfaction during the cooperation period, this contract shall be terminated at any time.
Six, product pricing once a week or half a month, according to the vegetable market, half a month or January settlement.
Regular follow-up service: each customer has a special person in charge to pay a return visit and give feedback, and seriously handle each customer's opinions and suggestions.
The service of vegetable and agricultural products distribution is mainly to meet the needs of organizations, groups and other units that have chefs but are troubled by the high cost of vegetable procurement every day. Our professional and perfect logistics center will provide you with fresh, hygienic and safe vegetables, which can not only effectively reduce the cost of ingredients (centralized procurement), but also solve the loopholes in your management.
Strict inspection and quality assurance
Food safety has become the focus of the whole society. In order to strictly control quality and build brand image in an all-round way. It has truly achieved scientific, standardized and standardized management, and solved various problems caused by the variety and complexity of traditional Chinese food.
Detection items of fast detector:
1, detection of sodium formaldehyde sulfoxylate
2. Detection of formaldehyde
3, meat moisture detection
4. Rapid detection of pesticides
5. Detection of lean meat content
6. Rapid determination of formaldehyde
7. Rapid determination of nitrite
8, fake and shoddy monosodium glutamate rapid inspection
9. Rapid determination of free inorganic acids in vinegar
10, total acid and amino acid nitrogen in soy sauce
1 1, Rapid determination of bleaching agent (sulfur dioxide) in food
Chemical test items:
1, Determination of flour whitening agent benzaldehyde peroxide in flour
2. Detection of borax in rice and flour products
3. Detection of sulfur content in steamed flour food.
4. Identification and detection of tung oil in edible vegetable oil.
5. Detection of castor oil in edible vegetable oil
6. Determination of 6.PH value
7. Detection of fermented vinegar and artificial vinegar.
Timely processing to ensure freshness.
Processing of semi-finished food:
From the planning, design and construction of restaurants to the production, packaging, storage, transportation and sales of products, strict operation and monitoring are carried out to ensure the safety and hygiene of food. Follow the principle of proximity, according to market demand, produce and process in the nearest production base, and deliver it to customers as quickly as possible to ensure that the products are fresh and delicious. Managing healthy and safe products is the fundamental and prerequisite for survival and development.
Soft and hard management, complete system
Systematic management:
The specialized advantages and scale effects of network segmentation management, group chain operation and standardized operation mode directly and effectively reduce the operation and management costs, laying the foundation for achieving a win-win situation for the company, customers and society.
Create a "Green and Healthy Shinkansen"
Service process:
Signing a contract → confirming the price → placing an order → organizing the supply of goods → quality inspection → distribution → acceptance → service feedback settlement.
Delivery method:
(1) Package delivery method: Your company will negotiate a reasonable package price and delivery standard according to employees' dining standards, our professional nutritionist will make a weekly menu, and the distribution center will deliver daily raw materials such as meat, aquatic products and vegetables to your designated place on time and in quantity according to the number of people dining, which will be checked and accepted by your staff once a month.
(2) Distribution according to the current market price: Party A will fax the quantity of vegetables and other non-staple food raw materials needed for the next day to our distribution center, and our company will set the price according to the current market price on time and settle the accounts once a month.
(3) Regular pricing and delivery: After Party A confirms the quotation provided by Party B on a regular basis (once a week), Party B will deliver it to the designated place of Party A on time and in quantity according to the quantity predicted by Party A for acceptance, and both parties will set the price according to the pre-agreed price and settle the account once a month.
(4) Other methods shall be agreed by both parties separately.
Fast delivery, intimate home
Modern multi-functional van, with hundreds of food delivery staff, shuttles nervously, sending fresh vegetables and warm greetings to your company at the first time.
The quality of enterprise diet directly affects the enthusiasm of employees and their sense of belonging to the enterprise, thus affecting the production and work efficiency of the enterprise. If you want employees to devote themselves to production, you must give them a feeling of being at home and the warmth of the enterprise, and give them a scientific dining plan!
Service commitment:
Type: complete varieties to meet the needs.
Quality: excellent safety and absolute guarantee.
Quantity: enough gold for two people, subject to acceptance.
Price: regular pricing, clear and affordable.
Time: rain or shine, punctual delivery.
Service: Follow up all day until you are satisfied.
Contract: multiple modes, as customers wish.
First, food hygiene management:
(1) Purchase raw food to ensure freshness and hygiene; Do not buy meat, livestock and poultry, aquatic products that have died of illness, poisoning or unknown cause of death, and raw materials with odor, rot, mildew and insects that have not been inspected by relevant departments; All kinds of foods and seasonings should meet the hygiene requirements to prevent them from expiring; Food and raw materials should be stored off the ground and off the wall, and wet and dry items should not be stored in the same room.
(2) the food should be cooked separately to ensure that the food tastes delicious and pure.
(3) The operation should be carried out in platforms and pools to avoid cross-contamination; Vegetables should be picked, washed, cut and soaked in order.
(4) The processed raw materials should be processed and cooked in time and thoroughly cooked to ensure food safety and prevent poisoning.
⑤ Processed cooked food should be properly kept. If the storage exceeds 1H, it can only be eaten after reheating.
6. Raw and cooked food should be stored in the refrigerator to prevent cooked food from being polluted.
Second, the kitchen hygiene management:
(1) Establish the kitchen cleaning post responsibility system. All daily kitchen utensils must be strictly disinfected after work every day. When cleaning, they should be cleaned, brushed, rinsed, disinfected and cleaned. After disinfection, it should be sealed to prevent re-contamination. Disinfected kitchen utensils should not be used.
(2) All kitchen utensils should be put in order after use, and the chopping boards should be placed vertically to ensure that the bottom, surface and edge are bright, and the chopping boards for cutting raw and cooked food should be used separately.
(3) The vegetable pond, meat pond and kitchen pond should be separated and not mixed.
(4) Stove, batching table and workbench should be wiped clean after completion to ensure cleanliness.
(5) The sewer should be cleaned daily to thoroughly remove food residues and other sundries, so as to ensure smooth drainage and remove peculiar smell.
⑥ Clean up the sanitary corner and kill rats, cockroaches and flies regularly.
⑦ The goods in the warehouse should be placed neatly, and indoor air circulation should be maintained to prevent the goods from going moldy and deteriorating.
Third, the restaurant hygiene management:
(1) After eating, be sure to wipe the tables and chairs, keep them clean and free of dust and oil stains, and the ground is free of garbage and sundries, so as to ensure that there is no water and they are clean and refreshing.
(2) Doors and windows, walls, fans and lamps should be cleaned regularly, and ventilation and sewage equipment should be cleaned and maintained regularly to ensure normal operation.
(3) Clean once a week, and use detergent to clean tables, chairs and floors, so that there are no flies, cockroaches and ants in the kitchen.
Four, personal hygiene management:
(1) Employees must hold health certificates of health and epidemic prevention stations before taking up their posts, and receive regular physical examinations.
(2) Employees must receive health training, maintain personal hygiene, form good health habits, wash their hands frequently, cut their nails, take a bath, do laundry, wash bedding, change work clothes, and maintain a good work style.
③ No spitting, smoking, long fingernails, lipstick, etc. It is allowed within the scope of work; It is forbidden to laugh and play during working hours, and it is forbidden to wash clothes in the kitchen.
(4) Maintain good hygiene habits, wear work clothes, identification cards, work caps and masks when going to work, and do not cough, sneeze or other unsanitary actions on food, and do not taste it directly with a spoon.
⑤ Employees with colds and other diseases must take vacations to avoid food infection.
Canteen contract agreement
Party A: (hereinafter referred to as Party A)
Party B: (hereinafter referred to as Party B)
According to the Contract Law of People's Republic of China (PRC) and other relevant laws, Party A and Party B have reached the following agreement on canteen contracting through consultation:
I. Mode of operation:
1. Party A provides the kitchen, dining room and complete kitchen equipment free of charge, and is responsible for water, electricity and fuel.
If all the equipment and facilities provided by Party A are damaged or missing due to any man-made use of Party B, Party B shall pay compensation according to the price .. (Details of kitchen equipment provided by Party A)
Party A shall provide dormitory for Party B's kitchen staff.
2. The equipment that must be added or replaced during the contract period shall be proposed by Party B, and Party A shall be responsible for it after Party A agrees. ..
3. Party B is responsible for the food intake, side dishes, cooking and dining services in the canteen. Party B is responsible for cleaning supplies in the canteen.
Second, the rights and obligations of both parties:
1. Rights and obligations of Party A:
Answer: Party A shall supervise Party B's operation and performance of the contract as stipulated in the contract, and do a good job in guidance and coordination.
B: Party A shall supervise Party B's food intake, side dishes, nutrition collocation, service level and sanitary conditions, and Party B shall make timely rectification according to Party A's requirements.
C: Party A shall assist Party B in maintaining the public order of the canteen and strengthen the education of employees.
2. Rights and obligations of Party B:
A: Party B shall provide Party A with the business license (photocopy) or relevant business certificate (photocopy). Party B is responsible for the management of the canteen, including the collocation and production of personnel and dishes, the hygienic dining environment and service.
B: Party B shall ensure that the meal time will not affect the normal work and rest time of the company.
C: Party B must abide by the national and local environmental hygiene standards, and prohibit the supply of rotten food to keep the food fresh and hygienic.
D: Party B must provide all meals on time with good quality and quantity, so as to be fresh, delicious, innovative and nutritious.
E: The on-site staff of Party B must pass the physical examination and hold a health certificate. It also requires a physical examination once a year, and the expenses shall be borne by Party B. ..
F: All the staff in the canteen belong to Party B's employees, and their wages and benefits shall be borne by Party B..
G: Party B strictly requires kitchen staff to abide by national laws and regulations, kitchen discipline and factory rules and regulations. Without permission, you are not allowed to enter the company's workshops, warehouses, office buildings, other dormitories and other important places.
3. Food standard: breakfast: RMB, Chinese food: RMB, dinner: RMB, among which Chinese food: vegetable soup with big meat and small meat, in the evening.
Meal: vegetable soup with big meat and small meat.
Four. Settlement method: Party A shall settle the meal fee once a month or half a month according to the actual number of people dining, and pay it to Party B in cash or check on the day of each month.
Either party wants to terminate the cooperative relationship, it should inform the other party one month in advance. After the handover, Party A shall pay all the money to Party B before Party B leaves the factory.
Liability for breach of contract of intransitive verbs:
1. If Party A's personnel are poisoned by unclean food provided by Party B, or other adverse consequences are caused, the relevant departments shall determine the responsibility, and the responsible party shall be responsible.
2. If Party A fails to settle Party B's accounts on time without any reason, it shall bear the liquidated damages. (according to the bank's overdue payment).
3. If one party intends to terminate the cooperation without notifying the other party one month in advance, it shall compensate the other party for 30% of the last month's meal expenses.
Seven. Validity of the contract: from the date of the month to the date of the month.
Eight. Dispute resolution:
Any dispute arising from the execution of this contract shall be settled by both parties through consultation. If negotiation fails, it can be settled by bringing a lawsuit to the people's court. This contract shall come into effect after being signed by both parties. The original contract is in duplicate, one for each party.
Party A (seal) and Party B (seal)
Year, month, sun, moon, sun.