At the same time, in order to let students who have never been to the canteen know about the activities, we now publish relevant information in text form.
I. Description of relevant information
According to the plan, this activity is to send one representative from senior one and 40 people from senior two. The actual number of applicants is 29; The actual number of visitors is 23. During the visit, Grade One and Grade Two will be conducted in batches. The activity is divided into two parts: the first part, the person in charge of the canteen leads the representatives of each class to visit the workshop; The second part is to let the class representatives ask questions and reflect their opinions to the person in charge.
Second, the activity process
On the afternoon of the activity, the students managed the canteen in the school general affairs office. Canteen supervisor? ), from the canteen door (that is, the slope next to the sink outside the canteen) into the canteen studio. After entering, the first thing I saw was a studio on the right, which was used to count the number of students who stopped their cards every day. Then we walked into an alley on the left. On the right hand side of the alley is a storage room. Are the first two rooms used to store oil, rice, sauce and vinegar? Warehouse? . The room behind the row is the studio, which is divided into cutting meat, washing vegetables and making desserts. Turn right at the end of the alley and enter a larger studio with cooking tools inside; On the elevated platform, there is chopping vegetables; There is also a small studio dedicated to cooking. Then, we came to? Bathroom? . Finally from? Bathroom? Exit (next to the purchase notice board on the first floor canteen). The trip is over.
After visiting the canteen workshop, the students asked Director Dai about the canteen (such as: card parking system, teacher canteen project, etc.). ), and Director Dai responded to these questions. Finally, because Director Dai received a phone call and had something urgent to leave, the activity ended. Some students can't ask questions or reflect opinions on the spot. Afterwards, we collected and sorted out this and will put it forward in future interviews.
Third, students' feelings about the visit
After the activity, we suggest that all the students participating in the activity write down their feelings about the visit and their opinions and suggestions on the canteen, so that students can better understand the activity. The following are some students' feelings about this visit (without deletion):
Last week, the school organized students to visit the school cafeteria. At four o'clock in the afternoon, there is no staff in the canteen, and some dishes have been packed and put away. The ground is wet and seems to have been scrubbed.
After a short visit of more than ten minutes, I found that the canteen was still very neat and orderly. Oil, salt and seasoning are stored in different sealed compartments. Meat processing and vegetable processing are separated in different places. Snacks are also for one person, and they are only opened at night. So don't touch raw food before it is cooked, it is still clean. But during the visit, I was not very satisfied, or the dishwashing room was not clean enough. I saw that the tap that was not screwed on was dripping, and a large plate of sewage was still there. I hope the school canteen can continue to improve.
? 105 Chen
On Tuesday, March 12, I gained a lot from the visit to the canteen studio organized by the Student Union and got a deeper understanding of the canteen. Here are my thoughts:
I have eaten in the canteen every day since I studied in Foshan No.1 Middle School, but I don't know much about the operation of the canteen, not to mention how this imported food is processed and how it is made into delicious food. Today I can finally take this opportunity to explore the secrets of the canteen kitchen.
The entrance to the dining hall is next to the sink on the first floor. Uncle canteen sorts, weighs and checks out the ingredients purchased from outside the school every day. At about 7 o'clock in the morning, I often see the ingredients of big trucks parked there to unload. As soon as I entered the door, I saw a food storage room where rice and pasta were stored. The rice we eat every day comes from there. In addition, the distribution of canteen workshops is very detailed, reasonable and convenient. The functional division is absolutely clear. This is the vegetable and meat cleaning area, the vegetable thickness processing room and the snack processing room. Along the way from these workshops, you can feel the busy scene in the daily canteen workshop.
The inside of the canteen is still relatively clean (I wonder if it is because I know we are coming to visit? There is no stain on the ground, but it is wet and there is water everywhere. Will food be easily contaminated by bacteria during processing, and will food storage change?
During the visit, there were also some episodes. Some students walked a few steps faster and a little farther, and the person in charge of the canteen stopped to drink several times, and some unhappiness passed over his face. Although he later explained that it was to prevent students from polluting the workplace and causing health problems, it seemed a bit far-fetched. Let's visit the studio, shall we, so that our classmates can have a deeper and more comprehensive understanding of the canteen work? The students just took one more look, eager to know the structure of the canteen. As for the polluted area, it's probably not that serious, right?
There is also the problem that the person in charge once mentioned that the dishwasher is not working well. If you think about it carefully, it is not difficult to find that the school was so careless that it bought a large dishwasher for 10 thousand yuan without trying it out, so it was incredible to listen to a few compliments from the salesman and buy it at a lower cost. The school's fund operation is not meticulous and cautious, so it is hard to say how the school's fund management is orderly! This will probably transfer these wasted costs to our students (consumers)!
It is hoped that the management of the school canteen can be carried out continuously and effectively, and the contact and communication with students should be strengthened, so that students can better cooperate with the work of the canteen.
? 1 10 beam
(Note: The canteen mentioned the dishwasher in the previous interview. The dining hall originally planned to use plates, that is, students do not need to bring their own lunch boxes; The canteen also bought enough plates for the whole school. So, is the canteen solved? Wipe the dishes? This problem, bought a large dishwasher; However, after the purchase, the canteen was put into trial operation once, and it was found that the actual effect of the dishwasher was far less than that of the merchant. In fact, tableware needs to be washed by hand, and it can only be put into the dishwasher after stains are removed. In this regard, the canteen had planned to recruit hourly workers to clean plates, but after understanding the situation with the schools that use plates, it was learned that it was difficult to hire hourly workers to clean a large number of plates; In some schools, there are even cases where hourly workers wash dishes because they are too hard and would rather leave early than pay. In desperation, the dining hall had to put the plate and dishwasher aside. )
I am honored to have the opportunity to visit the canteen. During this period, I saw a clean and hygienic workshop, orderly raw and cooked food, and hardworking canteen staff. The manager of the canteen introduced their usual cooking procedures and answered the students' questions professionally. It can be seen that the canteen is very responsible for the students. But from it, I found that the canteen seems to cook some vegetables and meat too early before cooking, and then put it aside for cooking. I think if the weather is very hot and left too long, the food may go bad. In addition, I think the studio is not well ventilated, a little dark and the ground is wet. I hope the canteen can be improved.
? Liu Tongxue 1 13 class.
Fourth, students reflect the problems
Due to time and other problems, some students were unable to ask questions and reflect opinions to Director Dai on the spot. After the activity, we collected and sorted out the questions and opinions. The main questions are:
1, the dishes are single, so it is suggested to increase the variety of vegetables and seafood;
2. There are many frozen foods;
3. Cooking rice and vegetables with a spoon may cause cross-contamination;
4. Internal problems in the canteen workshop, such as: too much water on the ground, dark light and poor ventilation;
5. Provide mustard tuber and detergent free of charge;
6. Provide porridge for lunch and dinner.
For the above questions, we will raise them in an interview with the canteen in the future and publish the results in the form of an interview report.
Verb (abbreviation of verb) abstract
According to the feelings of the students who visited the canteen workshop and accompanied by the officers of this department, most students think that this activity can increase their understanding of the internal operation of the student canteen, and suggest that we should? Visit the canteen workshop? The activity continues to be passed down. In this regard, we will communicate with the canteen and strive to hold this activity every semester or academic year in the future. In addition, some students who participated in this activity reported that they traveled too fast during the visit and lacked the opportunity to ask questions. We will reflect and improve.
Finally, once again, we sincerely thank all the students for their strong support to this activity!
Experience of visiting the canteen 5 Yesterday morning, under the leadership of the Education Office of the Park, we visited the school canteen of Shixiao and Gucheng Middle School, which was really an eye-opener; Their spacious and bright restaurant, clean and tidy desktop, spotless floor, well-defined operation room and so on, everything is so perfect, everything is so shocking. I meditated for a long time, feeling
First, leaders attach importance to it.
Visiting a primary school, the menu of three meals a week is posted on the bulletin board at the school gate; On the wall of the teaching building of Gucheng middle school, there is a food emergency plan; In the meeting room, the principals of the two schools and the leaders in charge of the canteen work are familiar with the workflow and requirements of the canteen. It fully reflects the attention of school leaders to the teachers' and students' canteens.
Two. Sound system, meticulous, practical and thorough work.
The management system of the canteens in the two schools is readily available, and posters are hung in conspicuous positions in the canteens and operation rooms. The school's food samples and food tasting records are timely and standardized, and a small purchase account records the supplier information in detail (copy of ID card, contact information, etc. ) and a food receipt account.
3. Health work is impeccable
The dining halls of these two schools have clean windows, fresh floors, no stains, clean operating rooms, good ventilation conditions, all kinds of stoves neatly arranged, staff wearing work clothes as required, clean and tidy, and there is no fly in the whole dining hall. There is also a special disinfection room with a large disinfection cabinet to disinfect the tableware of teachers and students.
4. Pay attention to food safety
Both schools have food sample storage cabinets, with special personnel responsible for tasting, recording and being meticulous.
Verb (the abbreviation of verb) has detailed division of functions, high standards and reasonable process.
The canteens of these two schools have special vegetable washing pools, dishwashing pools, disinfection rooms, storage rooms and operation rooms. Warehouse is divided into staple food warehouse and non-staple food warehouse. All the food in it is off the ground, put on the shelf, and separate raw and cooked. The operation room is divided into raw food area and cooked food area.
The facilities are complete, including food sample storage cabinet, disinfection cabinet, rice steaming cabinet, large air cooler, cooking stove, etc.
This visit has increased my knowledge, recognized many shortcomings of our school canteen work and the direction of future efforts, and provided valuable reference for future school canteen work.
Renovation plan and measures of canteen
Licun No.2 Middle School is a typical rural semi-boarding school. When the canteen was first built, there were inherent shortcomings such as small space and unreasonable design. In addition, the investment of funds and equipment is not in place, the functions of each operating room are confused, one room is multi-purpose and the equipment is unreasonable, which leads to messy items and poor sanitary conditions in the operating room. In order to improve the dining conditions of teachers and students and improve the quality of life, we have made the following plans for the improvement of the school canteen:
First, strengthen the management of the canteen, clarify the functions of the operation room, and rationally plan the equipment placement position according to the functions of the appliances.
Second, strengthen the supervision of food in the canteen, with a special person in charge, standardize the placement of items in the canteen, establish a food purchase ledger, keep food samples, separate raw and cooked food, disinfect them in time, and do a good job in preventing mosquitoes, flies and rats.
3. Hire professionals to guide and organize training for operators on a regular basis, improve their business ability and safety and health awareness through study and visit, and strengthen the personal hygiene and canteen hygiene inspection of canteen employees.
Four, add some necessary facilities for the school canteen, such as: food sample storage cabinets, disinfection cabinets, gas stoves, cooking stoves, stainless steel shelves, etc.
Fifth, improve the canteen management system, improve the rules and regulations according to the catering industry standards, establish canteen work standards, and refine canteen work processes.
Sixth, do everything possible to increase the variety and quality of meals and ensure the nutrition of teachers and students.
Seven, strict food safety and hygiene, to ensure the safety and health of teachers and students. Satisfy teachers, students, parents and leaders.
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