Life is the most precious thing in the world. It is as beautiful as a flower but easy to wither, and as bright as a mirror but easy to break.

Pay attention to safety and cherish life. We must pay attention to catering safety.

Catering is the first need for human survival, and catering safety is directly related to everyone's precious life.

Let’s take a look at five speeches about diet, welcome to check them out! Speech about diet 1 Dear leaders and teachers: Hello everyone! The recent food poisoning incident in Puding No. 1 Middle School is a wake-up call for everyone in our school.

Alarm bells rang.

Summer is a time when various food problems are most likely to occur.

In order to ensure the safety of food in the canteen and the personal safety of teachers and students, after two years of continuous exploration and study of kindergarten canteen management, I found that five sentences of canteen management are very useful for canteen management. The five sentences are: one in place,

Two complete certificates, three systems, four checks, and five requirements.

One is in place: that is, the management work is in place.

Kindergarten canteen workers must clarify their responsibilities and strictly perform safety responsibilities in accordance with the signed safety responsibility letter to ensure canteen and food safety.

The person in charge of the kindergarten must conduct regular inspections, and if any problems arise, they must promptly report and handle them promptly.

Two certificates are available: a health certificate for canteen employees and a catering service license.

1. All employees must have a health certificate. According to the requirements of the Food and Drug Administration, employees must undergo regular physical examinations and the certification materials must be properly kept.

2. Kindergartens must apply for a catering service license.

Three systems: First, a safety leadership group must be established in kindergarten canteens and food.

Hold safety meetings regularly, study the spirit of relevant superior documents, and guide canteen management work.

The second is to effectively implement kitchen hygiene and epidemic prevention work.

Mosquitoes and rats are rampant in summer, so preventive measures must be taken.

Kitchen tableware, dish tables and rinsing sinks must be disinfected in time.

Kitchen hygiene must be cleaned in time, including kitchen utensils, stoves, floors, walls, doors and windows, etc., so that no blind spots are left.

The third is to strengthen the safety management of canteen facilities and equipment.

The kitchen is the position, the position, and you must stick to your job.

The kitchen should be locked when no one is around to prevent poisoning.

Check the four levels: purchase, storage, cooking and distribution. 1. Purchase: purchase fresh vegetables, meat, qualified rice, noodles, oil and condiments, and ask for food certificates.

2. Storage: All food must be classified and stored on shelves; meat and food that need to be kept fresh must be stored in refrigerators; all food samples must be retained for more than 48 hours.

3. Cooking standards: The kitchen stove and dish table must be kept clean; all meat and vegetable dishes, rice, and pasta must be cooked, and soups must be boiled; it is strictly prohibited to make cold dishes.

4. Distribution check: tableware must be clean, cannot be stored in the open air, and must be disinfected in time; safe transportation vehicles must be selected to transport children's food and rice, and food transportation must be covered with bucket lids to ensure that there are no safety issues along the way; when distributing meals,

Teachers, childcare workers and lunch delivery personnel must be on duty during meals to ensure the safety of teachers and students.

Five requirements: First, reasonably arrange meals for teachers and students.

According to the dietary requirements of children, lunch is reasonably matched.

There should be recipes every week, and they should be announced in time every day to inform teachers, students and parents.

The second is to strictly control the quality of meals for teachers and students.

Canteen food must be costed to ensure that teachers and students are full and well-fed under the normal operation of the canteen.

The third is to strengthen procurement management.

When purchasing food, all purchased items must be put into storage in a timely manner.

Strengthen canteen fund management, establish account books in a timely manner, conduct regular or irregular spot checks, identify problems, and make timely rectifications.

The fourth is to strengthen the management of leftovers and rice in the canteen.

Leftovers, leftovers, etc. must be cleared away promptly every day and must not be left for teachers and students to eat the next day.

Fifth, the canteen must be run in line with the principle of frugality. All food and other raw materials must not be wasted and must be properly kept.

The above are some of my own views on kindergarten canteen management, and I would like to encourage everyone.

Thank you! Speech on Food 2 This training meeting on the construction and management of canteens in primary and secondary schools was held in our school. This in itself is a big spur and encouragement for the management of canteens in our school. We will make full use of this opportunity and humbly

Learn from brother schools, continuously strengthen and improve canteen construction and management, and strive to raise our school canteen work to a new level.

Food is food to safety first.

Food hygiene is not only directly related to the health and life safety of teachers and students, but also directly related to the smooth progress of school education and teaching work.

In recent years, our school has adopted measures such as focusing on construction, improving systems and facilities; focusing on management, strict control, and standardizing procedures; focusing on the team, focusing on training, strengthening education, and improving the quality of employees; focusing on mechanisms, strengthening leadership, and strengthening supervision."

Food hygiene and safety are effectively guaranteed, and students are basically satisfied and parents are reassured.