While the phrase "bright kitchen stove" has been out for years, but does not exclude the concept of the word will be still in the fuzzy stage, what is the "bright kitchen stove" it, why the implementation of this program, how to complete this program?

The kitchen is a form of transparent glass, video and other means used by food service providers to show the public the process of food service.

Ming kitchen bright stove, is a catering business customers can visualize whether the operation of the back of the kitchen staff is standardized, hygiene is qualified, whether there are some items that should not be present. Open kitchen is a kind of supervision of the staff of the catering business.

In 2014, the State Food and Drug Administration has deployed to carry out the work of bright kitchen stove, as of the end of 2016, the country has implemented bright kitchen stove food service units accounted for 27.52% of the total number of licensed.

I. Industry background?

1, campus food safety accidents occur frequently, to enhance food safety supervision is not waiting

September 2013 Loudi City, Hunan Province, a number of campus food hygiene and safety accidents, shocked the country

May 2016 Hengshan County, Hunan Province, Hunan Province, Star Source School canteen meals moldy job

June 2016 Qiaojia County, Yunnan Province, school ingredients moldy cause poisoning of students

2017 Problematic bread at Xiamen's Qianpu South Elementary School led to 189 cases of disease outbreak in May

More than 70 students were poisoned by nutritious meals in Chuxian County, Henan Province, in October 2017

Moldy and deteriorating student nutritious meals in Wan'an County, Jiangxi Province, led to 16 students seeking medical treatment for abdominal pain in September 2018

Tongxin Kindergarten in Wuhu City, Anhui Province, used expired rice vinegar and raw, insect-infested rice in October 2018

March 2019 Chengdu Seven Experimental School cafeteria moldy ingredients led to long-term diarrhea and blood in the stool

In the face of this repeated dishonesty, it is clear that the supervision alone can not rely on the regulatory authorities can not play a good effect. Food production and catering units, canteens need to make the key links transparent, so that the public involved in the supervision of the link, only in this way can truly protect the public's food safety.

Second, the status quo analysis

1, the regulator (Education Bureau, Market Supervision Administration)

◆ The number of students eating at school is increasing, food safety accidents, once it happens, involving a wide range, the consequences are serious, and the means of prevention beforehand is poor.

◆From food purchasing, warehousing, storing, processing to sampling, there are many links involved, the management chain is long, and the supervision process is difficult.

◆From the allocation of funds to the use of funds, corruption is breeding, and the supervision process is not transparent.

◆The supervisory department has fewer staff, which makes it difficult to cope with the huge supervisory demand.

2, the implementation side (schools, canteens, food distribution companies)

◆ Schools do not pay enough attention to dietary safety, the management mechanism is not sound, the work system of the cafeteria is in vain

◆ The cafeteria involves a large number of ingredients, the management of the lack of detail is prone to expiration of the food ingredients, substituting the best for the best and other hidden dangers.

◆The basic conditions of the cafeteria are poor, the layout is unreasonable, and it does not meet the requirements of quantitative grading management of food hygiene.

◆Low entry threshold and high mobility of employees, no continuous supervision of operation process and irregular operation.

◆It is impossible to lock the source of the problem quickly when there is a problem, which leads to safety accidents that cannot be solved and avoided quickly.

3. Supervisors (parents and the public)

◆Do students eat safely, healthily and nutritiously at school?

◆Is the food production process on campus safe and hygienic, and are there any loopholes in the use of catering funds?

◆ Are government departments and schools in place to supervise cafeterias and food delivery companies?

◆ Can the source of campus food safety problems be investigated and solved in time?

? Third, the use of scenarios

1, school:

Morning inspection: the kitchen has a special location for the morning inspection, the camera can visualize the whole process, and produce the morning inspection report.

Food sampling: Kitchen staff can realize fast sampling operation through cell phones or scanning guns, while there is a surveillance video recording the whole process.

Cafeteria ledger management: suppliers make quotations through the platform system, and the kitchen purchases ingredients through the platform in a unified manner, and keeps records such as invoice stubs.

Recipe Plan: Weekly recipe plan can be generated quickly, and purchase order can be generated according to the number of diners.

Training: Support learning, training, and examination anytime, anywhere, and realize auto-grouping, auto-grading, results query, and statistical analysis.

2. Parents:

View live video surveillance of the cafeteria and back kitchen at any time

View the hygiene condition of the cafeteria and back kitchen at any time

View the recipes released by the school, information on the traceability of the ingredients as well as nutritional guidance advice

View the information on the cafeteria's leave of absence, attendance, and medication feed management

Can provide timely feedback to the school catering advice

3, regulators:

One-key emergency: in the event of an emergency food safety incident, can be graded and categorized to the higher departments and leaders to launch a one-key emergency response

Agricultural Residue Quick Inspection: Agricultural Residue Quick Inspection found that the problem, you can quickly lock the supplier and the flow of the products that have been sold to. It is also possible to launch a one-click emergency response.

Traceability of ingredients: Catering organizations can upload purchase information, and customers and supervisors can trace the source of ingredients by scanning the code

Supplier management: Unify the management of business licenses and food circulation permits, and carry out supplier qualification audits

Flying inspections: Support supervisors to initiate flying inspections of school canteens at any time

Integrated performance evaluation: Set up performance indicators to evaluate the performance of supervisory personnel and school canteens, as well as to evaluate the performance of the supervisory staff. indicators for comprehensive performance evaluation of regulatory staff and school canteens.

Small Tiger Technology (Baidu search: "Small Tiger Technology", to learn more)'s school smart kitchen solution to the cafeteria safety management as the core, through the Internet information technology, the school cafeteria management process of ingredients procurement, storage, food processing, Environmental hygiene and other effective monitoring and management, to ensure that the whole process of pre-warning, supervision, real-time error correction, and traceability after the incident, can effectively prevent food safety accidents. Intelligent kitchen integrated management platform is a specific product of the program, which realizes real-time supervision by government regulators and solves the problems of difficult management and low supervision efficiency of school kitchens. It realizes comprehensive innovation from function and performance, and further upgrades the past "bright kitchen" and "sunny kitchen" to "smart kitchen", and becomes the first choice for the majority of schools to strengthen the cafeteria management with practical, simple and cost-effective advantages.

The first choice for kitchen management in the majority of schools.