How to build catering culture in military camp?

With the goal of improving the quality of life of officers and men, we should inherit and develop advanced military camp culture and excellent food culture, and form the achievements of material civilization and spiritual civilization of food security in line with the characteristics of the times, which mainly include eight aspects of food security concept, food quality, food safety, food environment, food means, food management, food standard system and talent team training, running through the whole process of capital and material supply management, covering all aspects of food security in military camps in both peacetime and wartime. Guarantee concept. We should advocate six concepts and realize six changes. Advocate the concept of health and realize the transformation from "eat well for survival" to "eat well for health"; Advocate the concept of civilization, realize the transformation from group dining to self-help dining, and personal dining behavior changes from leisure dining to scientific dining; Advocate the concept of safety and realize the change from emphasizing food hygiene to paying attention to food safety; Advocate the concept of quality and realize the change from attaching importance to the quantity of grain to paying equal attention to quantity and quality and focusing on quality; Advocating humanistic ideas and realizing the multi-functional transformation of the canteen from a single dining function to an energy supply station and an emotional adjustment station; Advocate the concept of benefit and realize the transformation from decentralized support to intensive support, from manual production to mechanized processing and information management. Diet quality. Emphasize nutrition and health in diet, and be scientific in diet adjustment, diet formulation and dining habits. Dietary adjustment should achieve energy balance, animal and plant food balance, three meals a day. According to the characteristics of different foods, corresponding cooking methods should be adopted in meal preparation to minimize nutritional loss. Eating habits should also be scientific. The ancients said that "omnivores, gourmets, wide eaters are also nutritious", which is about scientific dining. For example, eating fruit half an hour before a meal or eating fruit two hours after a meal is a trivial matter in daily life, which requires a lot of attention. Food safety. The food safety of the army is directly related to the health of officers and men, and to the safety, stability and combat effectiveness of the army. It is the most important thing in the construction of modern military camp food culture, and it must run through the construction of modern military camp food culture. In food production, procurement, storage, processing, consumption and other aspects. Personnel, utensils, main and non-staple foods are strictly controlled to ensure that no food poisoning incidents occur. Dining environment. To strengthen the software and hardware construction of canteens, we should reasonably set up functional rooms for storage, primary processing, cooking, meal preparation and decontamination, scientifically plan the layout of functional rooms, and equip them with cooking machinery and equipment that conform to the principle of human efficacy, so as to create a comfortable and elegant restaurant environment with strong cultural atmosphere. In addition, it is necessary to provide a comfortable working environment for chefs. Dietary means. Improve the battlefield food security means with catering equipment as the mainstay, field feeding equipment as the support, hot food security as the mainstay, and military food as the supplement. Relying on advanced technology and lean equipment system to enrich the variety of military grain. Complete the research and development of new equipment such as field feeding system, realize the upgrading and transformation of existing backbone equipment such as cooking trucks, expand the scope of field feeding equipment troops, make substantial breakthroughs in field dry food, special meal food and special soldier food, and expand the application scope of military food. Study and establish a more reasonable and smooth guarantee mode for the connection of the three guarantee means. Diet management. The key is that the management system and management means should be scientific and practical, otherwise the standard system should be discounted. The focus of management is food expenses. It is necessary to implement the system of joint examination of food expenses, standardize the pricing method of agricultural and sideline products produced by amateur companies, and innovate the mechanism of subsidizing food with production income. Give full play to and mobilize the subjective initiative and creativity of officers and men in the army, enhance the operability and feasibility of the system, and ensure that the standard system is implemented. Dietary standard system. Efforts will be made to build a supply standard system that meets the requirements of market price changes, residents' living standards and the improvement of troops' combat effectiveness, introduce management measures such as the supply of rations and rations for living service centers, business partners and combat troops, and formulate construction standards for canteens, living service centers and cooking training and appraisal bases. Talent team. Under the existing safety conditions, the overall construction of the cooking team is particularly important. Focus on strengthening the training and assessment of chefs and nutrition caterers, and gradually reverse the situation of unprepared organization, scattered training institutions and insufficient training ability in cooking training. Effectively integrate existing training resources, build a number of training bases for cooking skill soldiers in the whole army, and ensure that each catering unit has more than 1 chefs to form a professional cooking team.