The feedback of kindergarten parents' participation in canteen supervision is written as follows.

1. In order to ensure the catering service and food safety in school (kindergarten) canteens, the following opinions are put forward.

2. Hang the Catering Service Permit in an eye-catching position, post the Food Safety Commitment Letter of Catering Service, formulate the rules and regulations of the unit to ensure food safety and put them on the wall.

3. Improve and perfect the system of purchasing inspection, obtaining certificates and tickets for food, food raw materials, food additives and food-related products, and keep purchasing records. The retention period of records and bills shall not be less than 2 years.

4. It is forbidden to produce and operate food and raw materials that exceed the shelf life and are unlabeled and do not meet the canteen safety standards.

5. Do not make and process cold meat and cold dishes. Do not make beans (green beans) in violation of regulations. No nitrite shall be purchased, stored, processed or used.

6. Places and equipment for storing food raw materials should be kept clean, and foods that have deteriorated or exceeded the shelf life (to be expired) should be inspected and disposed of regularly. It is forbidden to store toxic and harmful articles and personal articles. All food raw materials are classified, shelved, partitioned and stored off the ground.

7. Make sure that the used meals (drinks) are disinfected with one use and one disinfection effect, and make records in time.

8. The food production and processing process should be operated in accordance with the food safety operation standard of catering service, and raw materials, semi-finished products and finished products should be strictly separated. The knives and plates are special, and the containers are special. Vegetables, meat and aquatic products are classified and placed to prevent cross-contamination.

9. Improve the facilities for preventing flies, insects and rats, and keep the environment clean.

11, implement the food sample retention system, with each dish sample of 111g, and keep it in constant temperature for 48 hours, and make records.

11, catering service employees must obtain physical examination and training certificate before they can take up their posts, and establish employees' health management files.

12. Establish a canteen management leading group composed of school leaders, heads of logistics management departments and canteen management personnel to be fully responsible for the management of school canteens. Set up five members: skilled cooks, health supervisors, nutrition instructors, quality assessors and price supervisors.

13. Establish the system of accompanying meals by school leaders, make a good record of accompanying meals, and find and solve the problems and difficulties in canteen management in time.