In order to let the majority of students to understand the situation of the student dining hall work room, the school student union life department and the dietary management committee in the afternoon of March 12, 2013, the eighth class held a ? A visit to the dining hall workroom? The event was organized by the Student Union Life Department and the Dietary Management Committee. We would like to thank all the students for their great support of this activity!

At the same time, in order to let the students who did not enter the dining hall workroom visit to understand the activities carried out, we are now in the form of text to publish the relevant information.

First, the relevant information

This activity is planned to send a representative of each class of the first and second year of high school, **** 40 people; the actual number of 29 people enrolled; the actual number of visitors 23 people. Visiting the first and second year of high school in batches. The activity is divided into two parts: the first part of the person in charge of the dining hall to lead the class representatives to visit the workroom; the second part of the class representatives to the person in charge of the problem, reflecting the views.

Second, the process of activities

In the afternoon of the day of the activity, students in the management of the canteen work of the school's General Affairs Department Dai Director (that is, the usual interview report mentioned in the report? The students were led by Mr. Dai, the director of the school) Led by the director of the school's general affairs office, Mr. Dai (the canteen supervisor mentioned in the interview report), the students walked into the canteen workshop from the canteen's entrance (i.e., the slope next to the dishwashing sink outside the canteen). Upon entering, the first thing we saw was a studio on the right hand side used to count the number of students who stopped their cards each day. Then we walked into an alley on the left hand side. On the right hand side of the alley was a storage room. The two rooms at the head of the row were used for storing oil, rice, sauce and vinegar? Warehouses? The rooms at the back of the row were workshops, which were divided into those for cutting meat, washing and cutting vegetables, and making dim sum. At the end of the alley, turn right and you will enter a larger studio, where there are frying tools; and on the shelves there are cut vegetables; there is also a small studio dedicated to cooking. Next, we came to the washing room. the washing room. Lastly, from the washing room, there is a small workshop for cooking. Wash room exit (next to the price board in the dining hall on the first floor). The tour is over.

After the tour of the canteen workshop, students asked Mr. Dai questions about the canteen (e.g. the card suspension system, the teachers' canteen project, etc.), and Mr. Dai responded to these questions. At the end of the event, Director Dai had to leave the room due to a phone call and an emergency, and the event was over. In this regard, some students were unable to ask questions or reflect their opinions on the spot, which we collected and organized afterwards, and will be presented in future interviews.

Third, the students visit thoughts

After the end of the activity, we suggest that all students involved in the activity to write down the visit thoughts and comments and suggestions on the dining hall, so that the majority of students better understand the situation of this activity. The following are some of the students' thoughts on the visit (unabridged):

Last week the school organized a visit to the school canteen for the students (Note: this was actually organized by the school's Life Department and the Dietary Management Committee, not by the school). At four o'clock in the afternoon, there was not a single staff member in the dining hall, but plates that had already been cleaned and arranged. The floor was damp and appeared to have been scrubbed.

After a short ten-minute tour, I found the dining hall to be neat and organized. Oil, salt and condiments were each stored in separate sealed cubicles. Meat processing and vegetable processing are separated in different places. Dim sum is also in a separate place and is only open in the evening. So, the raw food shouldn't touch each other until it's cooked, and it's still clean. However, there was one thing that I was not very satisfied with during the visit, which was that the dishwashing room was not clean enough. I saw water dripping from the unscrewed faucet, and a big plate of sewage was left there without being drained. I hope the school canteen will continue to improve.

?105 Chen students

On Tuesday, March 12, the Student Council organized a tour of the dining hall studio, I gained a lot, and a deeper understanding of the dining hall. The following are my thoughts:

Since studying at Foshan First High School, I have been eating in the dining hall every day, but I don't know much about the operation of the dining hall, not to mention the understanding of their own imported food, how it is processed and handled, and how to make a fragrant meal, but also have no way to understand. Today, we can finally take this opportunity to explore the secrets of the dining hall kitchen.

Dining hall inlet is on the first floor next to the sink, every day the dining hall uncle will be purchased from outside the school back to the ingredients one by one classification, weighing, checkout. At around 7:00 a.m., I often see large trucks of ingredients parked there to unload. As soon as I entered the entrance, I saw a storage room for rice and pasta. That's where the rice we eat every day comes from. In addition to this, the dining hall is a very well organized, rational and convenient workspace. Functional zoning is never ambiguous, here is the vegetable and meat washing area, vegetable rough and fine processing room, snack processing room one by one indicated. All the way from these rooms, you can feel a busy scene in the daily dining room work room.

The interior of the cafeteria is relatively clean (I wonder if this is because they knew we were coming to visit?). The floor is not stained, however, it is very wet, water is everywhere, does it make the food susceptible to bacterial contamination during processing, and does the food storage become damp?

In the course of the visit, there were also some hiccups, some students walked a few steps faster and farther, the person in charge of the dining hall will be several times to stop, the face also swept through some upset. Although he later explained that in order to prevent students will pollute the workroom, resulting in sanitation problems, however, also seems to be a bit far-fetched. Let us visit the workshop is not to let us students more in-depth, comprehensive understanding of the work of the dining hall? The students just took a look at more, urgent to understand the structure of the dining hall, as for the pollution of the area, probably not so serious, right?

There is also the person in charge had mentioned dishwasher bad problem, here think about it, it is not difficult to find that the school is so careless, the purchase of tens of thousands of dollars of large-scale dishwasher has not even tried, they listened to a few salesman touting, under the heavy cost to buy down, which really call people can not believe. The school's capital operation handling is not even careful, prudent, it is difficult to say how the school's capital management is organized! This will probably also shift the cost of these wastes to our students (consumers)!

I hope that the management of the school canteen will continue to be effective, and strengthen the contact and communication with students, so that students can better cooperate with the work of the canteen.

?110 Leung

(Note: The issue of dishwashers was mentioned by the canteen in previous interviews. The canteen originally planned to use meal trays, meaning that students did not need to bring their own lunch boxes; and the canteen purchased enough trays for the whole school. Then, the cafeteria had to solve the problem of ? Cleaning the trays? This problem, the purchase of a large dishwasher; but after the purchase, the canteen to try to operate a, found that the actual effect of the dishwasher is far less than the business claims. In fact, plates need to be washed manually and remove stains before they can be put into the dishwasher to clean. In this regard, the canteen had planned to recruit hourly workers to wash the plates, but with the use of the plates of the school to understand the situation, learned that it is difficult to hire to the hourly workers to clean a large number of plates; some schools even appear to be the hourly workers to wash the plates because it is too much hard work, prefer not to pay for the work, the situation of early departure. The only way to do this is to put the plates and the dishwasher out of use).

I was honored to have the opportunity to visit the dining hall. During the tour, I saw clean and hygienic workstations, raw and cooked food in an organized manner, and conscientious cafeteria staff. The manager of the cafeteria introduced their usual cooking procedures and answered students' questions professionally, which showed that the cafeteria is very responsible for the students. However, I found that the canteen seemed to sear some of the vegetables and meat too early before putting them in the pot, and then put them aside to wait for them to be cooked. I think that if the weather gets hot, the food may become stale if it is left for too long. Also I think the workroom is not ventilated enough, it's a bit gloomy and the floor is wet, I hope the canteen can improve.

?113 Class Liu

Fourth, students reflect the problem

During the activity due to time and other problems, some students could not put forward the problem to the director of Dai on the spot to reflect the views. We collected and organized the questions and comments after the event. Problems are:

1, a single dish, it is recommended to increase the variety of vegetables and seafood;

2, the frozen food is extraordinary;

3, playing rice and food **** with a spoon, may be cross-pollution;

4, the dining room work room internal problems, such as: the floor is more water, the more shadowy light, ventilation is not good;

5. Provide free squash and detergent;

6. Provide porridge at lunch and dinner.

For the above issues, we will raise them in future interviews with the canteen side and publish the results in the form of interview reports.

V. Summarizing

Through the comments of the students who visited the canteen workstations and the accompanying visits of the officers of the department, most of the students thought that this activity could increase the students' understanding of the internal operation of the canteen, and they suggested that we should make the visit to the canteen workstations a part of the program. It is recommended that we continue the program "Visiting the Dining Hall Workshop". It was suggested that we continue this program. In this regard, we will communicate with the cafeteria and try to organize this activity every semester or every academic year. In addition, some of the students who participated in this activity reported that they traveled too fast and lacked the opportunity to ask questions during the tour, we will reflect on this and make improvements.

Finally, we would like to thank you again for your support of this program.

Yesterday morning, we in the park education office led by the leadership of the school cafeteria visited a small and ancient city middle school, it is really an eye-opener; their spacious and bright dining room, clean and tidy desktop, spotless ground, a clear division of labor operation room and so on, everything is so perfect, everything is shocking. I pondered for a long time, feeling

First, the leadership attention

Visit a small school, not far from the school gate of the roadside bulletin board published a week of three meals a day menu; in the ancient city of secondary school building on the wall, posted with food emergency plan; conference room, the two school principals and leaders in charge of the cafeteria work of the canteen workflow and the requirements of the mother of pearl. Fully embodies the school leadership on the teachers and students of the importance of the cafeteria.

II. Sound system, the work of fine, real, through

The two schools of the cafeteria management system should be complete, posted and hung in the dining room and operating room in a prominent position. The school's food sampling and food tasting records in a timely and standardized, a solid small purchase account with detailed records of supplier information (ID card copies, contact information, etc.) and food warehousing single account.

Three. Health work is impeccable

The two school cafeterias, the windows are clean, the ground is fresh, there is no stains, the operation room is clean, ventilation conditions are very good, a variety of stoves placed in order, the staff are required to wear uniforms, clean and tidy, the entire large cafeteria does not see a fly. A solid primary school also has a special disinfection room, which has a large disinfection cabinet, the teachers and students of tableware disinfection.

Four. Emphasis on food safety

Both schools have food sampling cabinets, by the person in charge, there are tasting, there are records, meticulous and strict.

V. Functional division of labor meticulous high standard reasonable process

The two school canteens have a special washing pool, dishwashing sink, disinfection room, storage room, operating room and so on. The storeroom is divided into the main food storage and side food storage, all the food inside off the ground, placed on the shelves, and raw and cooked separately. The operation room is divided into raw food area, cooked food area and so on.

The facilities are complete, with food sampling cabinets, disinfection cabinets, steam cabinets, large chillers, suction cookers and so on.

This visit, so that I have grown insights, to recognize the many shortcomings of our school cafeteria work, and the direction of future efforts, for the future of the school cafeteria work provides a valuable reference.

Cafeteria rectification and upgrading plans and measures

Lichun two is a typical rural semi-boarding school, cafeteria in the initial construction of the existence of a small space, the design of the inherent shortcomings of irrational, coupled with the financial inputs and equipment is not in place, the various operating room function of the chaotic division of labor, a more than one, the equipment placed in the irrational, resulting in the operation of the room placed in the chaotic items, poor health conditions. In order to improve the dining conditions of teachers and students, improve the quality of life, we have developed the following school cafeteria rectification and enhancement plan:

I. Increase the management of the cafeteria, a clear function of the operating room, based on the function of appliances and equipment placed in a reasonable planning position.

Second, increase the supervision of food in the canteen, by a person responsible for regulating the canteen items placed, the establishment of food purchase accounts, food samples, raw and cooked separately, disinfection in a timely manner, and to do a good job in preventing mosquitoes, flies and rodents.

Third, hire professionals to the operator of regular guidance, organizational training, through learning, visits and other ways to improve their business capacity and awareness of safety and health, while strengthening the personal hygiene of the canteen staff and canteen health checks,

Fourth, for the school cafeteria to add some of the necessary facilities, such as: food sampling cabinets, sterilizer cabinets, gas stoves, suction stoves, stainless steel shelves and so on.

Fifth, improve the management system of the cafeteria, the standards of the catering industry to improve the rules and regulations, the establishment of the cafeteria standards of work, the refinement of the workflow of the cafeteria.

Six, find ways to increase the variety and quality of meal patterns to ensure that teachers and students nutrition.

Seven, strict food safety and hygiene to ensure the safety and health of teachers and students. So that teachers and students are satisfied, parents are satisfied, the leadership rest assured.

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