1, food suppliers need to strictly abide by national and local food safety laws and regulations to ensure that the food they provide meets the hygiene standards and nutritional requirements. This includes strictly controlling the procurement, storage, processing, cooking and distribution of food, and ensuring that every link meets food safety standards.

2. The feeding unit needs to make a reasonable diet according to the nutritional needs of students. This includes ensuring that students get enough nutrients such as protein, carbohydrate, fat, vitamins and minerals, and taking into account the growth and development needs of students of different ages.

3. In the process of feeding, the feeding unit needs to keep the tableware clean and hygienic, ensure the thorough cleaning and disinfection of the tableware, and avoid the spread of germs. In addition, catering units need to keep the dining environment clean and tidy to ensure that students can eat in a clean and comfortable environment.

In order to improve the quality of catering services, catering units need to constantly improve their catering methods and service attitudes. For example, a variety of dishes can be provided to meet the taste needs of different students; Provide fast and convenient meal taking service to save students' time; Provide a comfortable dining environment and enhance the dining experience of students.

5. The feeding unit also needs to accept the supervision and management of the school to ensure that its feeding behavior meets the requirements and standards of the school. This includes auditing the qualifications of catering units, supervising their food supply process and conducting spot checks on their food quality.

Norms for writing dietary reports:

1. Title: At the beginning of the report, the words "feeding report" need to be clearly marked to attract readers' attention.

2. Catering unit information: At the beginning of the report, you should briefly introduce the basic information of the catering unit, including the name of the catering unit, the name of the person in charge, and the contact number.

3. Date and time of meal: The date and time of meal need to be clearly marked in the report, so that readers can understand the specific situation of meal.

4. Types and quantities of food: In the report, it is necessary to list the types and quantities of food provided in detail, including staple food, dishes and soups. Let readers know the types and nutritional components of food.

5. Number and distribution of diners: The number and distribution of diners need to be marked in detail in the report, including the number of diners of different grades and classes, so that readers can understand the coverage and demand of meals.

6. Evaluation of food quality and service quality: In the report, it is necessary to evaluate and analyze the quality of food and service provided, including taste, color, nutritional components, sanitary conditions, etc. Let readers know the quality and effect of the meals provided.

7. Problems and suggestions: The report should put forward suggestions and improvement measures for the problems in the feeding process to improve the feeding quality and effect.

8. Signature and date: At the end of the report, the signature and date of the person in charge of the catering unit are required to confirm the authenticity and validity of the report.