Model essay on the speech of the meeting of the Catering Committee

In our daily life and work, the speech plays an increasingly important role. The content of the speech should be determined according to the specific situation and occasion, and the emotion should be true and the audience should be respected. How to write a speech to avoid stepping on thunder? The following is a sample speech I compiled for you at the meeting of the Catering Committee. Welcome to read it. I hope you will like it.

Speech at the meeting of the Catering Committee 1

Dear parents, hello!

Welcome to take time out to attend our kindergarten meal meeting. I would like to extend my warm welcome and heartfelt thanks to all of you for coming. Parents send their children to Wentuan Town Central Kindergarten, which shows that parents affirm and support our work. Children's healthy and vigorous growth is definitely the most concerned issue for parents. In fact, children's health is also our most concerned and most concerned thing.

Today, we hold this meeting to let parents know more about the management of children's meals in our kindergarten and the children's diets in the kindergarten, so that we can put forward reasonable suggestions on the meals in our kindergarten, further improve the quality of children's meals in our kindergarten, and let every child have a good meal and grow up healthily in the kindergarten. (introducing the participants)

The participants in this meeting are all the parents' representatives, teachers' representatives and school leaders selected by us from all classes. We are the members of the cooperative committee of our Wentuan Town Central Kindergarten.

The first meeting is held today, and the main agenda of this meeting is:

1. The first meeting will be held: Wei Zongtao will announce the members and responsibilities of the cooperative committee of Wentuan Town Central Kindergarten, the food management system of our garden, the kitchen management of our garden and the situation of children's dining.

second, the meeting will proceed to the second item, which is to visit the school kitchen and dining room to learn about the children's dining situation.

Third, the meeting will be held. Third, all the people attending the meeting will have a unified meal in the children's dining room, taste the children's meals, and put forward reasonable suggestions for our next work, so that we can better take care of the children and serve the parents.

fourth, the meeting will be held. Please gather in the meeting room and give us valuable advice.

that's all for the responsibilities of the cooperative committee of Wentuan Town Central Kindergarten and the catering management system in our kindergarten. Let me briefly introduce the situation of our kindergarten kitchens and children's dining:

First, introduce the standard of our kindergarten kitchens. Our kindergarten kitchens were rebuilt according to the requirements of the county food and drug administration, and passed the acceptance of the Food and Drug Administration, and handled the catering service license, in strict accordance with the requirements of the Food and Drug Administration and the Food and Drug Administration. (according to the photos of the kitchen and the catering service license)

Second, there are two staff members in our canteen. They are younger and have good personal hygiene. They are not the kind of people who are procrastinating and careless. They have passed the health examination of the Center for Disease Control and Prevention of the Health Bureau and are healthy and qualified. Our school has also put forward clear requirements for their personal hygiene. (According to the health certificate of the kitchen staff and the teacher's health certificate)

Third, regarding the formulation of recipes, we try our best to achieve a balanced nutrition. As for the scientific and reasonable collocation of children's recipes according to the growth needs of children, in order to ensure the various nutrients needed by the normal development of children, to be honest, we don't have a nutritionist, which is not good enough, but we have managed to mix staple food with non-staple food, combine coarse grains with flour and rice, and combine meat and eggs with vegetarianism, so as to ensure the daily intake of cereals, meat and eggs as much as possible. (According to the recipe)

Fourth, regarding the procurement of food, we do it by designated personnel and designated procurement, and the rice, flour and oil are all purchased from the Jade Emperor Grain and Oil Store, and the requirements are the best quality; Vegetables are purchased by wholesalers from the county seat, and the requirements must be fresh. Regardless of the price, the meat is purchased through health and epidemic prevention inspection. In short, we adhere to the "three noes" in food procurement: buyers do not buy rotten raw materials; Keep the inspectors from collecting rotten and deteriorated raw materials; Processors don't need rotten raw materials. It is required to check at all levels to prevent the disease from entering the mouth. (according to the quality inspection report, etc.)

5. With regard to food production, in order to meet all kinds of nutrition required by children's bodies as much as possible, we should not only provide nutritious food, but also consider children's psychological and physiological characteristics. Pay attention to the color, fragrance, taste and beauty of food when preparing meals, and often change varieties of colors, so as to make coarse grains carefully cultivated and flour and rice skillfully cultivated to promote children's good appetite. Implement "three isolation": raw food is separated from cooked food; The finished product is isolated from the semi-finished product; Food is separated from sundries; During the production process, the staff must wear work clothes, working caps and masks to ensure the hygiene in the production process of children's food. Due to the limitation of space, all the foods in the new park and the old park are processed in the new park, and the meals in the old park are delivered by special personnel after processing.

6. With regard to food distribution and children's meals, in the new park, the kitchen staff will distribute all the meals and dishes five minutes before children leave school, and wait for children to enter the dining room after school to have hot meals; In the old park, due to the limitation of space, children eat in the classroom. After the children are out of school, teachers in each class distribute the meals to the children, and the children eat again. In the process of distributing the meals, we require teachers to follow the hygiene standards, such as wearing sanitary gloves when distributing steamed bread. When children eat, they may not be distributed enough at first. We use actions and items to express our needs, raise our hands to indicate that we want to add rice, hold a spoon to indicate that we want to add vegetables, and hold a bowl to indicate that we want to add soup or water, so that children can eat in an orderly way. In this way, our teachers can know the needs of children at a glance and let them eat well.

If you don't use gestures, so many children will have a meal, and you can't hear clearly who wants what, which will affect the speed and quality of children's eating. When children eat, we also strengthen the cultivation of children's habits. Some children may not like this or that. Our teacher will constantly patrol and guide children's partial eclipse, so that children can develop the habit of not partial eclipse. Individual children will get their meals to the table when eating. Teachers find that this phenomenon will explain to children the advantages and disadvantages of paying attention to hygiene, so that children can develop the habit of hygiene. When they find that children can't eat their meals and want to throw them into the trash can, they will explain to them the good tradition of saving food and virtue story, so that children can develop the habit of thrift.

VII. Children's activities after the meal. After the meal, we will organize the children to go to the toilet in a unified way, and then organize the children to take a nap in the lounge. Before going to bed, we ask the children to take off their shoes and put them neatly in front of their beds. During the nap, every lounge is supervised by teachers. We ask the nursing teachers to regularly inspect the children's rest, help the sleeping children to cover the quilt and ensure the quality of their lunch break. Cultivate children's self-care ability during their lunch break. Speech at the meeting of the Catering Committee 2

Dear parents, hello!

Welcome to take time out to attend our kindergarten meal meeting this semester. I would like to extend a warm welcome to all of you. Parents send their children to kindergarten. The health of children is definitely the most concerned issue for parents and grandparents. Through today's meeting, parents can learn more about their children's diet in kindergarten and further improve the quality of children's diet in our kindergarten. The purpose is to make every child eat well and grow up healthily in kindergarten. (The director introduces the participants)

The main contents of this meeting are as follows:

First, establish and improve the management organization and form a democratic supervision mechanism

In order to ensure the dietary nutrition of children, our dietary management work has been paid close attention to. Kindergarten is personally taken care of by the director, and the logistics team leader is responsible for it. This semester, we set up a food management Committee composed of me, the logistics team leader, the purchasing, the class teaching staff and the parents' representatives. Our partnership management should give full play to its role and form a democratic supervision mechanism for children's diet management. (Introducing the members of the management committee) Our park will hold regular management meetings once a semester, and the time will be set at two weeks after the start of school. Each management committee member will be given a work card, and the management members can enter our kitchen for inspection and supervision with the card.

Responsibilities of the management committee:

(1) On-the-spot inspection of cooking methods and meal quality;

(2) Check whether the weekly recipes in our garden are updated every week, and check whether the children's meals are consistent with the recipes;

(3) Supervise whether the kitchen standardizes food processing, whether it strictly follows the requirements of food processing in the production process, and the buyer does not buy rotten raw materials; Processing personnel do not need rotten and deteriorated raw materials; Whether the kitchen implements "three isolation": raw food is separated from cooked food; The finished product is isolated from the semi-finished product; Food is separated from sundries; Whether the practical tools implement "four customs clearance": one washing, two cleaning, three disinfection and four cleaning;

(4) often go deep into the class to check the children's eating situation, and understand the children's liking for meals, how much they eat and the acceptability of meals;

(5) Take an active part in the kindergarten meal meeting, and collect suggestions and opinions from parents of all classes on the meals in our garden.

2. Kindergarten meal management system and recipe making principles

(1) Improve various mechanisms and establish perfect management regulations

Kindergartens should start with the improvement of the system, and insist on managing affairs by the system and managing people by the system. Our garden has established the Food Management System, the Kitchen Hygiene System, the Responsibilities of Kitchen Staff, and the Sanitary Inspection of Dining Rooms, and has also established food samples and made records. (show various systems and sample retention records)

(2) increase dietary skills training and strive to improve professional quality.

Scientific management of children's diet is an important link to ensure that children eat well, eat well and eat healthily. In order to improve the level of children's nutrition knowledge and cooking skills for cooks, kindergartens organize cooks to learn the basic knowledge of children's nutrition ingredients, understand the supply ratio of protein, fat and sugar for each child's meal, and plan meals according to the needs of children's physical and psychological development.

At the same time, organize them to learn and visit the preparation methods of nutritious food to ensure the supply and proportion of various nutrients in children's diet. It is also necessary to organize cooks to study the "Food Law" in depth, further standardize food processing, and strictly follow the requirements of the "May 4th" system of food processing in production. Adhere to the "three noes system": buyers do not buy rotten raw materials; Keep the inspectors from collecting rotten and deteriorated raw materials; Processing personnel do not need rotten and deteriorated raw materials; . It is required to check at all levels to prevent the disease from entering the mouth. Implement "three isolation": raw food is separated from cooked food; The finished product is isolated from the semi-finished product; Food is isolated from sundries. Implement "four passes" in eating tools: one washing, two cleaning, three disinfection and four cleaning. Environmental sanitation adopts "four decisions": personnel, materials, time and quality, division of labor, responsibility and implementation at all levels. At the same time, organize regular business assessment, combine with field operation and taste scoring, continuously improve the cooking skills of cooks and promote the quality of children's dietary work.

(3) Formulating children's recipes scientifically to ensure the nutritional balance of children

Formulating recipes is to ensure the supply of various nutrients needed by children and facilitate the management of children's diets. Based on the characteristics of children's age and season, and referring to the standard of daily dietary supply in early childhood, we determine the daily calories and nutrients needed by children. Under the guidance of the head of the kindergarten and the head of the logistics department, the buyer and the cook will work out a balanced one-week cookbook for children.

Principles of making recipes:

1. Principles of adequate nutrition

Nutrition comes from food, and we choose food according to the needs of children for various nutrients. Different foods contain different nutrients. According to the nature of foods and the types of nutrients, foods can be roughly divided into five categories: cereals, meat, eggs, fish, beans and products, vegetables and fruits, and thermal foods. In order to ensure children's health, promote their growth and development, let children eat a variety of foods to obtain rich nutrition and sufficient heat energy. Children's diet should be based on the principle of food diversity, with staple food and non-staple food matched, coarse grains combined with flour and rice, and meat food combined with vegetarian food, so as to ensure the intake of five kinds of food every day as much as possible to obtain sufficient nutrition.

2. The principle of reasonable collocation

Pay attention to the collocation between foods while ingesting a variety of foods, so as to achieve a balanced diet. Protein, fat and sugar account for 12% ~ 15%, 25% ~ 31% and 61% ~ 71% of the total calories in children's daily diet, protein from animal foods accounts for 1/3 of the total, and bean protein and plant protein account for 1/2 or 1/3 of the total protein. The collocation principle between three meals: high quality breakfast; Chinese food is of high quality and high calorie; Dinner is light and digestible. In terms of quantity, breakfast accounts for 25% ~ 31%, lunch accounts for 31% ~ 41%, lunch accounts for 5% ~ 11%, and dinner accounts for 25% ~ 31%.

3. The principle of considering children's physical and mental characteristics

In order to meet all kinds of nutrients needed by children's bodies, we should not only provide nutritious food, but also consider children's psychological and physiological characteristics. Pay attention to the color, fragrance, taste and beauty of food when preparing meals, and often change varieties of colors, so as to make coarse grains carefully cultivated and flour and rice skillfully cultivated to promote children's good appetite.

4. Combining with the principle of local food supply at that time

When making recipes, we should know the local market, choose inexpensive food, eat more seasonal fruits and vegetables, pay attention to the rich variety of food, diverse cooking methods, pay attention to scientific cooking and processing, reduce the loss of food nutrients in the production process, and achieve full color, fragrance and taste.

Third, parents exchange opinions and answer their questions. ;