Canteen contracting in Chang'an: the secret from the selection of ingredients to balanced nutrition.
With the progress of society and the acceleration of people's life rhythm, unit canteen contracting has gradually become a common catering service model. Especially in large enterprises and institutions such as Chang'an, canteen contracting not only facilitates the catering needs of employees, but also ensures food quality and safety. Today, we will talk about the topic of unit canteen contracting and take you to understand the knowledge.
1. Ingredient selection and procurement.
First of all, to ensure the quality and safety of food in the canteen, the selection and procurement of ingredients is crucial. When choosing a businessman, you should choose a company with a good reputation and qualifications, and sign a formal contract. At the same time, the canteen manager should regularly conduct on-site inspections of the top merchants to ensure that the ingredients they provide are fresh and safe.
2. Food storage and processing.
When storing ingredients, the principle of "separating raw and cooked" should be followed to avoid cross-contamination. For ingredients that need to be refrigerated or frozen, they should be stored as prescribed. When processing foodstuffs, ensure the hygiene of tools and utensils to avoid contamination of food. In addition, the canteen should regularly clean and disinfect the kitchen to ensure environmental hygiene.
3. Balanced nutrition and healthy diet.
As a unit canteen, in addition to ensuring the quality and safety of food, it should also pay attention to the healthy diet of employees. Proper food combinations and balanced nutrition are key. The canteen can hire a dietitian to provide dietary advice to employees and develop recipes suitable for different tastes. At the same time, a variety of food options should be available to meet the needs of different tastes.
Fourth, food safety training.
In order to improve employees' awareness of food safety, food safety training should be carried out regularly in the canteen. The training content should include food safety laws and regulations, food hygiene knowledge, food storage and processing requirements, etc. Through the training, employees can understand the importance of food safety and improve their awareness of self-protection.
5. Health management and supervision.
In order to ensure the hygiene of the canteen, a sound hygiene management system should be established and professional hygiene management personnel should be equipped. The management personnel should regularly inspect and evaluate the hygiene status of the canteen, and rectify the problems in a timely manner. In addition, canteen hygiene records should be established to record the progress and effectiveness of hygiene management.
6. Food safety emergency plan.
In order to deal with food safety emergencies, canteens should formulate food safety emergency plans. The plan should include emergency measures, rescue procedures, and division of responsibilities. In the event of a food safety problem, the plan should be activated in time, and relevant departments and personnel should be organized to rescue and dispose of it to ensure the health and safety of employees.
Summary: Unit canteen contracting is one of the important ways to ensure the catering needs of employees. In the process of contracting, attention should be paid to the selection and procurement of ingredients, food storage and processing, balanced nutrition and healthy diet, food safety training, hygiene management and supervision, and food safety emergency plans. Through the implementation of these measures, not only can the quality and safety of food be guaranteed, but also the health level and work efficiency of employees will be improved. At the same time, as a canteen contractor, it should also continuously improve its service level and quality to meet the needs of different customers.