餐厅垃圾管理制度范文

在展览大厅，我认真观看学习了每个视频、展板和案例，通过对魏民洲、杨殿钟、赵红专、李益民、李大有等严重违纪违法分子犯罪事实的学习manufacturersoftechnicaldocumentsonthequalityrequirementsapplicabletothisproject.Constructionqualityinspectionandevaluationstandardsissuedbythenationalpowercompanyoftheelectricpowerconstructionstandardforqualityinspectionandassessmentofthe11articlesassessmentinspectionstandardsaswellasotherrelevantregulationsissuedbytheMinistryofelectricpower,theStatepowercompanyexecutive.Doesnotverifyinthespecificationwithintheevaluationcriteria,implementationdesign,manufactureror...Orissueanewnationalstandardsandregulations,biddersshallcomplywithnewnormsandstandards.Ifthereareconflictsorisinconsistent,whicheveristhehigherstandards.3.33.3.1projectofresponsibility,authorityandcommunicationorganizationandprojectmanagers,atalllevelsofresponsibilityandauthorityseesectionIIofchapterIIIofthepresenttendersitemanagementorganizationandpartofworkforceplanning.3.3.2accordingISO9001,GB/T50430andcompanyqualitydistributionofthequalitymanual,combiningthedepartmentsofprojects,projectqualityfunctiondistributionallocationtableonthefollowingpageoftheproject'squalityfunctionsshownbelow.3.3.3projectwitheachDepartmentinterface,interfacebetweentheinternaldepartmentsoftheprojectbyprojectmanagersatalllevelsandthequalityregulationsoftheresponsibilitiesandauthoritiesoftheDepartment.Customerrequirementsandhope:projectmanagement;Qualityplanning,managementprogram:theproject'squalitycontrolDepartment;Sitedesign:ProjectEngineeringDepartment;Contract:thecontractbudget餐厅垃圾管理制度1、每季度结束前10日内向渝中区市容环境卫生主管部门申报下一季度餐厨垃圾的种类、数量等基本情况，并取得回；2、自行设置符合标准的餐厨垃圾收集专用容器，保持收集容器完好、密闭、整洁；产生废弃食用油脂的，还应当按照环境保护管理的有关规定，安装油水分离器或者隔油池等污染防治设施；3、在餐厨垃圾产生后24小时内将其交给收运单位运输；4、不得将餐厨垃圾交由未经政府通过招标等方式确定的本行政区域内的餐厨垃圾收运单位或者个人收运、处理。5、每日（含法定节假日）至少到餐厨垃圾产生单位清运一次餐厨垃圾；6、在收集当日内将餐厨垃圾清运至餐厨垃圾处理单位处理；7、未经批准，不得停业、歇业；确需停业、歇业的，应当提前15日向所在地的区县（自治县）市容环境卫生主管部门报告并征得其同意；8、实行密闭化运输，不得滴漏、撒落；9、每月10日前将上月收运的餐厨垃圾的来源、数量、处理去向等情况向所在地的区县（自治县）市容环境卫生主管部门备案，并取得回执。在展览大厅，我认真观看学习了每个视频、展板和案例，通过对魏民洲、杨殿钟、赵红专、李益民、李大有等严重违纪违法分子犯罪事实的学习manufacturersoftechnicaldocumentsonthequalityrequirementsapplicabletothisproject.Constructionqualityinspectionandevaluationstandardsissuedbythenationalpowercompanyoftheelectricpowerconstructionstandardforqualityinspectionandassessmentofthe11articlesassessmentinspectionstandardsaswellasotherrelevantregulationsissuedbytheMinistryofelectricpower,theStatepowercompanyexecutive.Doesnotverifyinthespecificationwithintheevaluationcriteria,implementationdesign,manufactureror...Orissueanewnationalstandardsandregulations,biddersshallcomplywithnewnormsandstandards.Ifthereareconflictsorisinconsistent,whicheveristhehigherstandards.3.33.3.1projectofresponsibility,authorityandcommunicationorganizationandprojectmanagers,atalllevelsofresponsibilityandauthorityseesectionIIofchapterIIIofthepresenttendersitemanagementorganizationandpartofworkforceplanning.3.3.2accordingISO9001,GB/T50430andcompanyqualitydistributionofthequalitymanual,combiningthedepartmentsofprojects,projectqualityfunctiondistributionallocationtableonthefollowingpageoftheproject'squalityfunctionsshownbelow.3.3.3projectwitheachDepartmentinterface,interfacebetweentheinternaldepartmentsoftheprojectbyprojectmanagersatalllevelsandthequalityregulationsoftheresponsibilitiesandauthoritiesoftheDepartment.Customerrequirementsandhope:projectmanagement;Qualityplanning,managementprogram:theproject'squalitycontrolDepartment;Sitedesign:ProjectEngineeringDepartment;Contract:thecontractbudget餐饮具清洗消毒保洁管理制度1、食品生产经营者应当依照《食品安全法》第二十七条的规定，餐具、饮具和盛放直接入口食品的容器、工具使用前应当按照要求洗净消毒，不得使用未经清洗、消毒的餐饮具。2、不得重复使用一次性使用的餐饮具，不得使用国家明令淘汰使用的一次性发泡餐饮具等不符合安全标准的餐饮具。3、采购使用集中消毒企业供应的餐具、饮具，应当查验其经营资质，索取消毒合格凭证；直接入口使用的餐饮用具、清洗餐饮具的洗涤剂、消毒剂必须符合国家有关卫生标准并按要求留存票证。4、设置专用的餐饮具清洗、消毒、保洁区域(或专间)及设备，餐饮具清洗消毒水池应专用，不得与清洗食品原料、拖布等混用。采用化学消毒的，至少设有3个专用水池。各类水池应以明显标识标明其用途。5、《餐饮具清洗消毒保洁方法》应张贴上墙，从业人员必须掌握正确的清洗消毒方法。严格按照“除残渣、洗涤剂洗、清水冲、热力消、保洁”的顺序操作。餐饮具应首选热力方法进行消毒，使用化学药物消毒的应至少用“一冲刷、二消毒、三冲洗”的程序进行，并注意要彻底清洗干净，防止药物残留。清洗消毒时应注意防止污染食品。6、消毒后的餐饮具应表面光洁、无油渍、无水渍、无异味、无泡沫、无不溶性附着物，并符合有关消毒卫生标准。7、清洗消毒后的餐饮具，应及时放入专用密闭式餐饮具保洁柜（间）保存，避免再次受到污染。保柜内洁净、干爽，不得存放其他物品。已消毒和未消毒的餐饮具应分开定位存放。8、每餐收回的餐饮具，要立即进行清洗消毒，不隔餐隔夜。洗刷消毒结束，应及时清理卫生，做到内外清洁。9、应定期检查消毒设备、设施是否处于良好状态，采用化学消毒的应定时测量有效消毒浓度。每次记录《餐饮具消毒及检查记录表》。在展览大厅，我认真观看学习了每个视频、展板和案例，通过对魏民洲、杨殿钟、赵红专、李益民、李大有等严重违纪违法分子犯罪事实的学习manufacturersoftechnicaldocumentsonthequalityrequirementsapplicabletothisproject.Constructionqualityinspectionandevaluationstandardsissuedbythenationalpowercompanyoftheelectricpowerconstructionstandardforqualityinspectionandassessmentofthe11articlesassessmentinspectionstandardsaswellasotherrelevantregulationsissuedbytheMinistryofelectricpower,theStatepowercompanyexecutive.Doesnotverifyinthespecificationwithintheevaluationcriteria,implementationdesign,manufactureror...Orissueanewnationalstandardsandregulations,biddersshallcomplywithnewnormsandstandards.Ifthereareconflictsorisinconsistent,whicheveristhehigherstandards.3.33.3.1projectofresponsibility,authorityandcommunicationorganizationandprojectmanagers,atalllevelsofresponsibilityandauthorityseesectionIIofchapterIIIofthepresentte