Cafeteria Procedure

Prepared By:	[YOUR NAME]
Company Name:	[YOUR COMPANY NAME]
Department:	[YOUR DEPARTMENT]
Company Email:	[YOUR COMPANY EMAIL]
Company Number:	[YOUR COMPANY NUMBER]
Date:	[DATE]

I. Purpose

The purpose of this procedure is to ensure the effective, safe, and harmonious operation of the [YOUR COMPANY NAME] cafeteria facilities. This includes providing guidelines for meal preparation, service, health, and safety standards, and customer service policies.

II. Scope

This procedure applies to all cafeteria staff of [YOUR COMPANY NAME] including full-time, part-time, and temporary employees who are involved in meal preparation, serving, and cafeteria maintenance.

III. Responsibilities

Kitchen Staff: Responsible for meal preparation and ensuring food safety standards are upheld.
Serving Staff: Account for serving food, maintaining cleanliness in the serving area, and customer interaction.
Cafeteria Manager: Oversight of total cafeteria operations and compliance with health regulations.
HR Department: Manage staff rosters, training, and grievances related to cafeteria operations.

IV. Procedures

Opening Checklist
- Verify the cleanliness and sanitation of kitchen and dining areas.
- Ensure all food service equipment is functioning correctly.
- Prepare food items as per [YOUR COMPANY NAME]'s menu plan.
- Conduct a brief staff meeting to discuss the day's menu and special instructions.
During Operations
- Maintain continuous cleanliness around cooking and serving areas.
- Adhere to the scheduled menu and timely meal service.
- Immediately address any customer complaints or issues.
Closing Checklist
- Properly store leftover food items adhering to health and safety guidelines.
- Clean and sanitize all used equipment and surfaces.
- Secure all cash and receipts in accordance with [YOUR COMPANY NAME] policies.
- Provide a daily operations report to the Cafeteria Manager.

V. Health and Safety Standards

Follow all local health department guidelines in addition to [YOUR COMPANY NAME]'s standards:

Regular hand washing and use of gloves by all kitchen and serving staff.
Regular temperature checks for all food items and storage units.
Immediate reporting and documentation of all accidents or safety incidents.

VI. Customer Service Policies

Ensure customer satisfaction by:

Providing courteous and effective service at all times.
Accommodating special dietary needs and preferences when possible.
Handling all customer feedback professionally.

VII. Modification and Review

This procedure should be reviewed at least annually and updated as necessary to reflect changes in compliance guidelines or operational practices. All amendments must be approved by the Cafeteria Manager and communicated to all relevant staff.

Procedure Item	Responsible Party	Frequency
Cleanliness Checks	Staff Members	Daily
Equipment Inspection	Cafeteria Manager	Weekly
Menu Planning	Kitchen Staff	Weekly