Dietary food committee meeting speech model

In daily life and work, the speech is more and more useful to us, the content of the speech should be based on the specific situation, specific occasions to determine the content of the speech, the requirements of emotional authenticity, respect for the audience. How to write a speech to avoid stepping on the mine? The following is a sample of my speech for you to organize the meeting of the Catering Committee, welcome to read, I hope you can enjoy.

Speech for Meal Kitchen Committee Meeting 1

Greetings!

I welcome you to take the time to attend our kindergarten meal meeting. Parents send their children to the kindergarten in the center of Wentong Town, indicating that the parents of a confirmation of our work, but also the support of our work, the children can be healthy and thrive is certainly the most concerned about parents, in fact, the child's health is also the most concerned about our most concerned, the most concerned about the matter.

Today we convene this meeting, the purpose of which is to allow parents to learn more about our kindergarten in the management of young children's meals, the children's diet in kindergarten, so that we can put forward a rationalization of our kindergarten's food situation, and further improve the quality of our young children's diets, so that every child in kindergarten are able to eat and eat well, and grow up healthily.

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

I. The following meeting was the first item: Wei Zongtao announced the members of the Wentong Township Kindergarten Center Catering Committee and their duties, the food management system of the school and the management of the school's catering and the children's meals.

The second item of the meeting was to visit the school cafeteria and dining room to understand the situation of children's meals.

Third, the meeting was held in the third item, all the participants in the meeting to the children's dining room unified meal, tasting the children's meals, for our next step in the work of the rationalization of the proposal, so that we can better care for the children, service parents.

Fourth, the meeting proceeded to the fourth item, please parents to the meeting room to gather, for our work to put forward valuable advice.

On the Wentong Town Center kindergarten catering committee duties and our school meal management system here, the following I on our kindergarten catering and children's meals to do a brief introduction:

a. Introduce our kindergarten catering up to the standard, our kindergarten catering is in accordance with the requirements of the Food and Drug Administration of the county remodeling, and after the Food and Drug Administration's Acceptance, for the food service license, in strict accordance with the requirements of the Food and Drug Administration and the Food and Drug Administration to engage in our children's food service work. (Photo of the catering room, food service license photo)

Second, our cafeteria staff, there are now two staff members, they are younger, personal hygiene do better, not the kind of procrastination, do not pay attention to the people, the body has also gone through the Health Bureau of the Center for Disease Control and Prevention of the health check, is healthy and qualified, our school also put forward clear requirements for their personal hygiene. Meat and vegetarian food combined, as far as possible to ensure that the daily intake of cereals, meat and eggs, beans and products, vegetables, caloric food five categories of food, in order to obtain adequate nutrition. (according to the recipe)

Fourth, on the procurement of food, we do people, fixed-point procurement, special acceptance, rice, flour, oil are purchased from the Jade Emperor Grain and Oil Store, and require the best quality; vegetables are wholesalers from the county purchases, the requirements must be fresh, regardless of the price of expensive and cheap, the meat purchased through the sanitary and epidemiological inspections, in short, we adhere to the food procurement In short, we adhere to the "three no's" in the procurement of food: purchasers do not buy rotten and spoiled raw materials; custodian and inspector do not receive rotten and spoiled raw materials; processors do not use rotten and spoiled raw materials. It is required to do the gatekeeping at all levels to prevent diseases from entering through the mouth. When making meals, pay attention to the color, aroma, taste and beauty of the food, often change the color varieties, to do coarse food, fine food, in order to promote the good appetite of young children. Implement "three segregation": segregation of raw food and cooked food; segregation of finished and semi-finished products; segregation of food and sundries; in the process of production, the staff must wear overalls, work hats and masks, to ensure that young children's hygiene in the process of food production, due to the limitations of the place, the new garden, the old garden food processing in the new garden, after processing, there are people who Send the old park meals to.

Six, on the distribution of food and children's meals, the new park, in the children's 5 minutes before school, by the kitchen staff to the rice, vegetables and so on all distributed, waiting for the children to enter the dining room after school on the hot meal; the old park, due to the limitations of the place, the children's meals in the classroom, and so on the children's after-school, the teachers of the classroom to the children's meals to the children's distribution of the children's meals, the children and then meals, the distribution of the meals, we In the process of distributing meals, we require that all teachers must follow the hygiene standards, such as the distribution of buns must be with hygienic gloves, etc.; young children in the meal, the beginning of the distribution may not be enough, we use the action and objects to indicate their needs, raise their hands to indicate that they want to add rice, raise their spoons to indicate that they want to add vegetables, and raise their bowls to indicate that they want to add soup or water, so that young children's meals are in order, and in this way, we can do our teachers to know the needs of the young children at a glance, so that the young children are The first thing you need to do is to make sure that your children are well fed.

If you don't use the action to indicate, so many children dining, you a sentence, I a sentence, I can't hear who wants what, affecting the speed and quality of the children's meals. Young children eating, we also strengthen the cultivation of young children's habits, there may be individual children do not like to eat this, do not like to eat that phenomenon, our teachers will continue to patrol, and the phenomenon of partiality of young children to be guided, so that young children to develop the habit of not partiality of food; individual children in the meal will be the meal to the desktop, the teacher found that this phenomenon will be on the young children to explain to pay attention to the hygiene of the good and the bad, so that young children to develop the habit of hygiene! When you find that the children can not eat, want to throw to the garbage can, will explain to the children to save food good tradition and virtue story, so that the children to develop the habit of thrift and frugality.

Seven, the activities of the children after the end of the meal, the children after the end of the meal, we are organized by the children unified toilet, and then organize the children into the lounge for nap, before going to bed, we ask the children themselves to take off their shoes, neatly placed in front of their own beds, in the process of the nap, each lounge has a teacher to watch over, we ask the teachers to watch over the children to rest on regular patrols, to help the children in the sleep cover up, to help the children in the sleep, to help the children in the sleep cover up, to help the children in the sleep, to help the children in the sleep, to help the children in the sleep. We ask the teachers to make regular inspections of the children's rest situation, help the sleeping children to cover up the quilt, and ensure the quality of the children's lunch break. After the lunch break, we ask the children to organize their beds and put on their own shoes and socks. In the process of the children's lunch break, we cultivate the children's ability to take care of themselves.

The speech of the meeting of the dietary committee 2

Dear parents, how do you do!

I welcome you to take the time to attend our kindergarten meal meeting this semester. Parents send their children to kindergarten, the child's health is certainly the parents, grandparents are most concerned about the issue, through today's meeting, can let parents know more about the child's diet in kindergarten and to further improve the quality of our early childhood meals, the purpose is to let every child in kindergarten can eat well, healthy growth. （


The main contents of this meeting are three points:

First, the establishment of a sound management organization, the formation of a democratic supervision mechanism

In order to ensure that the children's dietary nutrition, our . Meal management work to do a tight grip. Kindergarten by the director personally grasp, logistics team leader specific grasp. This semester we we have established a food management committee composed of me, the head of the logistics team, procurement, classroom teaching staff and parent representatives. Our Catering Management Committee should give full play to its role in forming a democratic monitoring mechanism for the management of children's meals. (Introducing the members of the Catering Committee) We will hold regular meetings of the Catering Committee once a semester, two weeks after the start of the school year. Each member of the Catering Committee will be issued with a work card, which will allow them to enter our kitchen for inspection and supervision.

The duties of the Catering Committee are:

(1) to check the cooking methods and the quality of meals in the field;

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

(3) to supervise whether the kitchen standardizes food processing and whether the requirements of food processing are strictly adhered to in the process of food processing and production, and whether the purchasers don't buy decayed and rotten ingredients; the processors don't use rotten and decayed materials; and the processors don't use rotten and decayed materials.

(4) often in-depth class inspection to understand the situation of children's eating, to understand the children's meals. The first step is to make sure that the children have a good understanding of what they are eating and how much they are eating as well as the acceptability of the meals;

(e) Actively participate in the kindergarten meal meetings and collect the parents' suggestions and comments on the meals in the school.

Second, the kindergarten meal management system and recipe production principles

(a) Improve the mechanism, the establishment of perfect management regulations

Kindergarten from the system to improve the start, adhere to the system of control, the system of control. I set up a "food management system", "kitchen hygiene system", "kitchen staff duties", "cafeteria cleanliness and hygiene inspection" also established food sampling, and make a good record. (Showing the system and sampling records)

(B) Increase dietary skills training, and strive to improve the quality of business.

Scientific management of young children's meals is to ensure that young children eat well, eat, eat hygiene is an important link. In order to improve the cooking staff to grasp the level of nutritional knowledge of young children and cooking skills, kindergarten cooking staff to learn to grasp the basic knowledge of young children nutritional ingredients, to understand the young children per person per meal required protein, fat, sugar supply ratio of the three major nutrients, as well as according to the needs of young children's physical and psychological development to plan and arrange meals.

At the same time, they were organized to learn and visit the production methods of nutritional foods to ensure that the supply and proportion of various nutrients in young children's meals. We also organized the cook to study the "food law" in depth, to further standardize the food processing, in the production of food processing in strict accordance with the "five-four" system requirements. Adhere to the "three no system": purchasers do not buy rotten and spoiled raw materials; custody and inspection staff do not receive rotten and spoiled raw materials; processing staff do not use rotten and spoiled raw materials;. Requirements to do layer by layer to prevent diseases from entering through the mouth. Three segregation": segregation of raw food and cooked food; segregation of finished product and semi-finished product; segregation of food and sundries. The "four passes" are implemented in the edible tools: one washing, two cleaning, three disinfection, four cleaning. Environmental hygiene adopts the "four": set people, set things, set time, set quality, delineate and divide the work, take responsibility for the work, and implement at all levels. At the same time, the regular organization of business assessment, and field operations, tasting scores combined, and constantly improve the cooking skills of cooking staff, to promote the quality of early childhood dietary work.

(C) the scientific formulation of infant recipes, to ensure that the nutritional balance of young children

The formulation of recipes is to ensure that the supply of various nutrients required by young children, and at the same time, to facilitate the management of young children's meals. We prepare recipes based on the age and seasonal characteristics of the children, and refer to the daily dietary supply standards in early childhood to determine the daily calorie and nutrient requirements of the children. The buyers and cooks are guided by the head of the school and the head of the logistics team to develop a balanced weekly recipe for the children.

The principle of making recipes:

1, the principle of nutritional adequacy

Nutrition comes from food, and we choose food according to the children's need for various nutrients. Different foods do not contain the same nutrients, according to the nature of the food and the nutrients contained in the category, the food can be roughly divided into five categories: cereals, meat, eggs and fish, beans and products, vegetables and fruits, caloric food. In order to ensure the health of young children and to promote their growth and development, it is important for them to consume a variety of foods so that they can obtain abundant nutrients and sufficient calories. The principle of food diversity in early childhood diets is to combine staple foods with side dishes, combine coarse and fine grains, and combine meat and vegetarian foods to ensure that the five major food groups are consumed as much as possible every day in order to obtain sufficient nutrients.

2, with the principle of reasonable

In the intake of a variety of foods at the same time, pay attention to the food between the collocation, to achieve a balanced diet. The young children's dietary protein, fat, sugar accounted for 12% to 15% of the total calories, 25% to 30%, 60% to 70%, from animal food protein accounted for 1/3 of the total amount of soy protein and vegetable protein accounted for the total amount of protein 1/2 or 1/3. the principle of collocation between the three meals: breakfast high-quality; high quality, high-calorie meals; dinner is light and easy to digest. From the number of meals the distribution of calories to breakfast accounted for 25% to 30%, lunch accounted for 30% to 40%, lunch accounted for 5% to 10%, dinner accounted for 25% to 30% is appropriate.

3, taking into account the principle of the physical and mental characteristics of young children

In order to meet the needs of young children's bodies a variety of nutrients, not only to supply nutritious food, but also take into account the psychological and physiological characteristics of young children. When making meals, pay attention to the color, aroma, taste and beauty of the food, and often change the color varieties, so that the coarse food, fine food, in order to promote the good appetite of young children.

4, combined with the principle of local food supply at the time

The development of recipes to understand the local market, choose to buy cheap food, eat more seasonal fruits and vegetables, pay attention to the rich variety of food, the production of a variety of techniques, pay attention to the scientific cooking and processing, to reduce the loss of nutrients in the process of food production, to achieve the color, aroma and taste.

Three, parents exchange views, answer parents' questions.

;