First, strictly control the quality of ingredients.

Purchasing personnel should check the source to ensure the freshness and quality of ingredients, and re-weigh and check the ingredients in storage every day. According to the variety, raw and cooked and preservation conditions, the food is placed and kept in different categories to ensure good quality, seasonal adaptation and nutritional collocation.

Second, strictly grasp the hygiene conditions

Starting from the kitchen hygiene, all facilities, equipment and utensils should be clean and tidy, and the operation should be standardized. The dining room floor is clean and bright, and the tables and chairs are neat and clutter-free. All tableware can be reused only after strict cleaning and disinfection, and mosquitoes, rats and ants are treated and cleaned regularly. The management personnel of the District Affairs Bureau conduct random checks on the sanitation of the canteen environment, food and tableware.

Extended materials:

Importance:

1. Schools are places to train future talents of the motherland.

talents must have good health to support them. A good diet is the guarantee to maintain students' growth. A mistake in catering may delay the life of a group of elites. According to some data, a considerable number of patients with food poisoning will follow their psychological shadow all their lives in the later life, and their physiological indexes are much worse than before.

2. It is no exaggeration to describe the catering work in colleges and universities as "sitting on the crater every day".

the location is both a hot spot and a focus. Nothing can be sloppy. Once a food safety accident happens carelessly, it will directly affect the stability of the campus and its normal teaching order will be disrupted. Once the teaching order is disrupted, the goal of "creating a harmonious campus" becomes empty talk. Its aftermath will be extremely difficult, and it will face various demands.