Recently, the Shandong Provincial Department of Education announced the list of "Star Canteens" of schools in 2023, and the second floor of the North Restaurant of Taibaihu Campus of our school was successfully selected as the 2023 "Star Canteen of Colleges and Universities in Shandong Province".
How many steps does it take to bring the ingredients to the table?
At 6:30 a.m., the sky was bright, and vans loaded with vegetables stopped at the west gate of the North Restaurant Canteen of the Taibai Lake Campus. The acceptance staff of the canteen are already waiting for today's ingredients at the door.
The wagons carrying agricultural products have been disinfected before entering the school, and what we are doing now is to monitor the pesticide residues of today's ingredients, check whether the supplier's documents are complete, and see if the ingredients are overdue. The canteen acceptance staff said that in order to ensure the freshness of the ingredients, the vegetables and meat every day are brought in on the same day and eaten on the same day. This is repeated every day.
After passing the safety inspection, the ingredients are carried to the back kitchen of the canteen. They're going to be the food for the whole school at noon and evening.
Walking into the back kitchen, all vegetables are placed in special baskets, sorted by partitions, to avoid cross-breeding bacteria. After the vegetables are removed, they are washed and dried; The meat is sorted and stored in the refrigerator and taken out to break down when cooking. A variety of knives, clearly distinguished, are hung on the wall in turn. Scrubbing sinks, vegetable sinks, and sinks are also strictly separated to avoid cross-use.
The vegetable cutter is only in charge of cutting vegetables, and the stir-fry staff is only in charge of stir-frying, with a clear division of labor and an orderly manner, which can not only ensure safety and hygiene, but also improve efficiency. Ding Qingjun, the manager of the North Second Restaurant, said.
Ding Qingjun has to inspect food safety every day. Every day after dinner, he collects a report on the hygiene inspection of the canteen and asks for an additional **. The safety problem is the biggest problem, there are many details, and we have to be busy until 10:30 p.m. every day to check it, and we are all used to taking the school as our home. ”
The people take food as the sky, and food is the first thing. Daily control, weekly inspection, monthly scheduling, food safety is always the most important issue of Beier Restaurant, and it is also the most basic problem.
"Students eat well, which is our greatest satisfaction. ”
While the students were still enjoying breakfast, the chefs of the North Second Restaurant had already begun to prepare the lunch meal.
At 8:30 a.m., the staff was busy with vegetables, slicing, and shredding. The sound of stirring, stir-frying, and the sound of pots and bowls colliding is like a warm symphony, one after another. The chefs skillfully fry, stir-fry, cook, and fry various dishes in front of the stove, and the prepared dishes are brought out of the kitchen.
At 9 o'clock, the first course at noon was busy ** pot. To maintain the temperature, place heating pads underneath the serving tray. In order not to affect the taste, each dish is measured by a thermometer to ensure that the temperature is above 75.
First stewed and then fried, meat dishes first, then vegetarian dishes. When to fry what dishes, which time to serve what dishes, the canteen staff must first calculate in their hearts to ensure that they know what to do.
By 10:30 a.m., most of the stir-fry dishes were ready, arranged in rows under the window. "Stir-fried chicken, fish-flavored shredded pork, fish-flavored eggplant, and dried pork and rice, these are all students' favorite foods. We did more. The employee at the window pointed to the hot dish. A variety of dishes, delicately matched, rich in color, steaming and aromatic. On the other side, the rice and steamed buns are also cooked.
Unconsciously, with the bell of the end of class, the time is noon, which is also the busiest time for the North Second Restaurant. "Most students end class at 11:20, and in another ten minutes, it's almost here. This is the time when the amount is the most high, and it is also the time when we are the most stressed. Although the students are consciously queuing up to buy food, we also try to speed up as much as possible in order not to make them wait for a long time. Said the staff at the window.
In order not to let the waiting queue hinder the coming and going, the windows of cooking noodles and dumplings use a calling device, and students are prompted to pick up the meal when they are cooked.
There are more than 200 kinds of dishes in the North Second Restaurant every day, and the combination of meat and vegetables is reasonable. "Many of our windows offer à la carte dishes. Depending on the student's preference and the changing season, the types of seasonal vegetables are constantly changing. This not only ensures the freshness of the ingredients, but also takes into account the different tastes of different students. Ding Qingjun said.
At 1:30 p.m., most of the students had finished eating and left, and the busy noon was over, and the cafeteria staff began to eat their lunch. "Our lunch was simple, just leftovers from the window. Food, must not be wasted, let alone delicious. Said the staff at the window.
The North Second Restaurant will regularly send questionnaires to students, collect feedback in a timely manner, and actively respond to students' demands, and the satisfaction rate has been maintained at more than 98% for a long time.
Day after day, year after year. Every meal is a two-way trip between the canteen staff and the doctors and students. "All of our work is designed to get students to eat well. "Students eat well, which is our greatest satisfaction. Ding Qingjun said.
"Eat out of the name. ”
Beier Restaurant adheres to the cooking concept of reducing oil, salt and sugar, strictly controls the quantity and type of fried food, controls the design and production of recipes at the source, and opens a first-class window for reduced-fat meals.
The restaurant has long held activities such as "CD Action, Strict Economy". In the cafeteria, banners, slogans, roll-up banners and other publicity carriers can be seen everywhere, always reminding teachers and students to take meals on demand when they eat and practice the CD-ROM action. In order to reduce food waste, the restaurant has added "half-portion, half-price, small-portion, and moderate" meals to meet the diverse needs of teachers and students.
Every holiday, the North Second Restaurant will hold different activities to attract teachers and students to participate. "Whenever there is an important holiday such as Teacher's Day, we will make a cake for teachers and students. During the Dragon Boat Festival, we will send zongzi to everyone. At the time of the winter solstice, the student department will organize students to come here to make dumplings and encourage students to participate in labor with their own hands. Ding Qingjun said. Eating is the most common thing, but eating also has to be famous. Practicing the concept of 'three comprehensive education', the canteen is also an important place for education. Through a series of activities, the concept of "strict economy and opposition to waste" is deeply rooted in the hearts of students, and the concept of "labor education" can be reflected in various activities. The staff of the school's logistics management office said.
After winning the title of "Shandong Provincial School Star Canteen", the relevant person in charge of the logistics management office said that he would continue to strengthen supervision and management, continue to ensure the food safety, hygiene, nutrition and health of the school canteen, continuously improve the level of school canteen construction and management services, and provide logistics support for the high-quality development of various undertakings of the school.
* |Edited by the Logistics Management OfficeSun Haocheng is responsible for the editor|Yang Lei, Wang Haoxuan.
Preliminary Examination |Wang Yinglin.
Final Judgment |Miao Guanqun.
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