Five speeches on diet

Life is the most precious thing in the world. It is as beautiful as a flower but easy to wither, 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 has sounded the alarm to everyone in our school. Summer is a time of high incidence of various food problems. In order to ensure the safety of canteen food 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 complete: the canteen employee health certificate and the 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 for 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: buy fresh vegetables, meat, qualified rice, noodles, oil and seasonings ,

and ask for a food certificate.

2. Storage requirements: All foods 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 means of transportation 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 dangers along the way. Safety issues; when distributing meals, teachers, childcare workers and lunch delivery personnel must be on duty during the meal to ensure the safety of teachers and students.

Five-point 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 major training meeting on the management of canteens in our school. With the encouragement and encouragement, we will make full use of this opportunity, 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 the first priority for the people, and food safety is the first priority. 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 strengthening construction, improving systems, and improving 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 have been effectively guaranteed, and students are basically satisfied and parents feel at ease. Next, I will give you a brief report on the work of the canteen in Wuyi Town No. 1 Middle School. If there is any inappropriateness, please criticize and correct it. .

1. Construction status of the school canteen:

The canteen of No. 1 Middle School in Wuyi Town was newly built in ---. The total construction area of ??the canteen is --- square meters, which is divided into restaurants, operations Rooms, main and non-staple food warehouses, staff changing rooms and dormitories, dining rooms, dining halls, etc. The area of ??the restaurant is - square meters, and the total area of ??other areas is - square meters. There are currently - students dining in the canteen. The average area per student and the average area per student in the cafeteria have reached the required standards. The school currently has - people employees and managers.

2. Several practices in the construction and management of school cafeterias:

1. Increase investment, standardize construction, and ensure school food hygiene and safety from a hardware perspective.

School food hygiene and safety must be based on certain material conditions. Without qualified facilities and equipment. Without qualified stoves, there is no fundamental guarantee for school food hygiene. In recent years, under the circumstances of very tight funds, our school has invested tens of thousands of yuan in the construction of school canteens and purchased other canteen facilities and equipment. ,; Slogans and warning signs that are conducive to cultivating students' awareness of hygiene, civilized etiquette, economy, and order have been posted in the cafeteria, improving the hardware conditions and restaurant culture of the cafeteria, making the cafeteria's hardware facilities meet C-level cafeteria standards.

2. Improve the mechanism, clarify responsibilities, and ensure school food hygiene and safety from the system

To do a good job in school food hygiene and safety, we must improve the responsibility system and ensure that responsibility is assigned to each person and held accountable to the end. . The so-called personal responsibility means that there is someone to take care of everything, someone to check every step, and someone to catch every step; the so-called ultimate responsibility means that everyone should be responsible to the end, and if something goes wrong, they will be held accountable to the end.

First, improve the organization. The school has established a school canteen work leadership group with the principal as the team leader, the vice president in charge as the deputy team leader, and members of the catering office, general affairs office and other relevant departments, and clarified the role of each member in the school food department. Specific responsibilities in health and safety work, a regular meeting system has been established to hold regular meetings to listen to special reports on the work of the school canteen, understand the operation of the canteen, research and formulate countermeasures, and solve problems in food hygiene and safety in the canteen.

The second is to clarify responsibilities. In order to ensure the implementation of responsibilities, the school has established a canteen management and safety and health responsibility system, and clearly put forward the twenty-fold food hygiene and safety management of "designated personnel, sound systems, regular supervision, timely rectification, and elimination of accidents" The overall requirements are to fully implement the "seven-character" management system of "responsibility, education, investigation, meeting, reporting, reward and punishment", requiring all members and departments to achieve "three things in place", that is: consider the layout in place, Guidance and supervision are in place, and inspections are implemented in place.

At the beginning of each school year, the school and relevant responsible personnel must sign a "Food Hygiene and Safety Goal Responsibility Letter" respectively. At the same time, the assessment mechanism has been improved, forming a system where there are people in charge of everything, people in charge, and people in every aspect. The work pattern of grasping the situation realizes that responsibility is assigned to the person and the responsibility is to the end.

At the same time, we actively cooperate with relevant departments such as health, epidemic prevention, food and drug supervision, etc. to strengthen the supervision and guidance of school canteen management. We will promptly formulate detailed and feasible rectification plans for existing problems and deficiencies, and rectify them as soon as possible to meet the requirements.

3. Improve the system, conduct precise management, and ensure school food hygiene and safety from a procedural perspective.

The health and safety work in school canteens must be guaranteed by a complete system and procedures, and must be implemented through a series of practical and effective measures. To this end, our school, on the one hand, strengthens publicity and education, builds canteen culture, strengthens teachers and students' awareness of food hygiene, and cultivates civilized dining habits among teachers and students. On the other hand, a detailed food hygiene and safety management system for school canteens has been formulated to promote refined management through strengthened supervision and inspection.

First, strengthen publicity and education to strengthen food hygiene awareness among teachers and students.

The school organizes teachers and students to conscientiously study and implement the "Regulations on School Hygiene Work", "Food Hygiene Law", "Interim Provisions on Accountability for School Food Poisoning Accidents", "Measures for the Supervision and Management of Student Collective Meal Hygiene" and other hygiene Laws and regulations, insist on using laws and regulations to guide work, and use rules and regulations to standardize operations. In order to improve the professional quality of school canteen employees, our school organizes canteen employees to receive training on business knowledge and hygiene knowledge every week. At the same time, we actively promote the relevant knowledge of food hygiene laws and regulations among teachers and students. Organize various food hygiene lectures and hold themed class meetings on food hygiene and safety, enriching teachers and students' food hygiene and safety knowledge and improving the self-protection ability of teachers and students.

The second is to build a canteen culture and build a civilized and hygienic dining environment.

Building a civilized and hygienic dining environment is conducive to cultivating students' habits of civilized, hygienic, economical and orderly dining, and plays a positive role in ensuring school food hygiene and safety. To this end, we build the canteen as an important position for educating students and a window for displaying school culture. The first is to cultivate students' civilized dining habits by establishing a weekly hygiene value system and a civilized dining assessment system in the student canteen; the second is to create a strong cultural atmosphere and strengthen the cultural influence of students by posting and hanging encouraging and warning slogans. , guide students to cherish a porridge and a meal, respect labor, abide by order, and be diligent and thrifty.

The environment has improved. The crowding and confusion that students had when dining has disappeared, the noise and noise in the restaurant has disappeared, and the phenomenon of students dumping leftovers has disappeared. Instead, there is a civilized dining scene of "queuing up for meals, eating quietly, eating and drinking, and consciously washing dishes." The school cafeteria has become an important position for educating students.

The third is to implement refined management and control every step of food hygiene and safety.

In accordance with the laws and regulations on food hygiene and safety in school canteens, we have formulated the "Responsibility of Purchasers", "Responsibility of Canteen Raw Materials and Accessories", "Responsibility of Canteen Supervisors", "Canteen Hygiene and Personal Hygiene" "Four Diligences and Seven Don'ts", "Meal Sample Retention System", "Canteen Management and Supervision Measures", "Food Processing, Sales and Catering Industry Hygiene "May 4th" System", "Tableware Disinfection and Hygiene System", "Wuyi Town No. 1 Middle School" Canteen Quantitative Management Measures", "Wuyi Town No. 1 Middle School Canteen and Food Hygiene and Safety Management Rules", "Canteen Manager Responsibilities" and "Food Poisoning Prevention Work Plan" and other various personnel job responsibilities and various rules and regulations, covering food Procurement, storage, acceptance of goods in and out of the warehouse, cleaning, disinfection, cleaning, processing and production, etc. have strengthened the employment, accounting, health and safety, procurement, processing, storage, disinfection, sample retention, and supervision Conduct inspections and other safety aspects, and establish and improve various management files. We have always adhered to the annual inspection system for employees and the daily inspection, weekly summary and monthly report system for canteen management, which has truly strengthened the routine management of school canteens and put the health and safety management of school canteens on a standardized track.

The fourth is to strengthen supervision and inspection and promote the standardization of school canteen management behaviors.

First of all, our school has established a supervision and inspection system that combines regular inspections and irregular spot checks on the food hygiene and safety work in the school canteen, and conducts monthly inspections on the quality of food, hygiene and employee services in the canteen. A comprehensive assessment; a school canteen management special work meeting is held every semester to summarize the food hygiene and safety work in the school canteen, notify the assessment results, and use the assessment results as the basis for the assessment of managers and practitioners. Secondly, listen carefully to the opinions of teachers and students and continuously improve the quality of food hygiene. Our school has established a democratic management committee for the school cafeteria. Its members are composed of teacher representatives and life committee members of each class. It conducts a democratic review of the school cafeteria work every month, solicits the opinions of teachers and students on various tasks in the cafeteria, and Sort things out in a timely manner and formulate rectification plans. Through inspection, assessment, and evaluation, the management behavior of the school canteen has been standardized in a timely manner, ensuring school food hygiene and safety.

3. Two ideas for the next construction of the school canteen

First, further strengthen the construction of hardware facilities, purchase meat cutters, dishwashers, sterilizers, etc. next year, and standardize and unify them Student tableware is convenient for teachers and students to eat.

The second is to further enrich the canteen culture by equipping it with radio and television equipment to increase the channels for students to obtain information. At the same time, a stage is built at the west end of the canteen as a venue for the school to carry out large-scale cultural and sports activities.

Dear leaders and colleagues: Our school’s food management is not mature enough, and there are still many imperfections and unscientific aspects. I believe that with the support of superior leaders, our school’s food management will become more scientific and standardized, and our work will reach a higher level. Thank you all.

Speech on Food 3

Hello, teachers and students:

The title of my speech under the national flag today is - Food is the first priority for the people , food safety comes first. Nowadays, many people have turned their attention to food prices to safety and hygiene, because food safety is related to personal life, human survival and health. In recent years, with the prevalence of unscrupulous vendors manufacturing and selling counterfeit products in various fields, food safety issues have encountered unprecedented challenges. For example, the Sanlu brand milk powder incident makes people afraid of dairy products...

Although health administrative departments at all levels have investigated and dealt with a number of major cases, while achieving phased results, they must also be clearly aware of the There is a long way to go to ensure food safety. Tightening the string of food safety is the common responsibility of the government and even the whole society, now and in the future! At the beginning of this year, our district was selected as one of the second batch of countries. The founding unit of the first-level food safety demonstration zone and became one of the two national-level food safety demonstration zones in Guangdong Province. In order to build a prosperous, healthy and beautiful new Doumen, let us join hands and heart to heart to do a good job in school food hygiene and safety from now on. School food hygiene and safety work is extremely important because it is related to the physical and mental health of all our teachers and students. If this work is ignored. The consequences are disastrous. Everyone knows that diseases enter through the mouth, so we cannot ignore school health and safety work. So how to do a good job in school food hygiene and safety? The most closely related to all our teachers and students are the school cafeteria and canteen. These two departments must strictly control the quality of food (food) purchases. Schools are strictly prohibited from ordering food for group meals from units and individuals without health permits. Expired or spoiled food is not allowed to enter the campus. Canteen cooking staff and food salespersons must have regular health examinations and must hold health certificates to work. Those who have not passed the physical examination and those who fail the physical examination are not allowed to engage in this work. We have school canteens and canteens. We can tell teachers and students that you can eat and buy food in your school canteens and canteens with confidence because they have been inspected and approved by the health and epidemic prevention department and have health licenses. In order to effectively control school poisoning and other food-borne diseases, ensure the health and life safety of school teachers and students. To maintain normal teaching and life order, relevant food hygiene and safety management regulations must be strictly implemented. I hope that students will not buy food from Xiaotan vendors casually, but should pay attention to personal hygiene and develop reasonable eating habits.

1. Establish a reasonable dietary system.

The meal system often varies with learning conditions, living habits and seasons. Generally, it is better to eat three meals a day, because after food enters the stomach, it can be excreted in 4-5 hours under normal circumstances. Three meals a day just adapts to the digestive function of the stomach. For calorie distribution throughout the day, it is generally recommended that breakfast should account for 25-30% of the total calories and lunch should account for 40-50%. It makes sense to advocate eating a good breakfast, a full lunch, and a small dinner. Schools generally have four classes in the morning. Going to school without breakfast will cause students to have insufficient body heat, lack of energy in class, and be easily fatigued. In severe cases, they may feel dizzy and weak, which will affect their physical health and learning results.

2. As students, you should master certain food safety and hygiene knowledge and take personal protection. The following points are drawn to your attention:

(1) When purchasing food, pay attention to food packaging Whether there is a manufacturer, date of production, whether the shelf life has expired, whether the food raw materials and nutritional ingredients are labeled, whether there is a QS mark, you cannot buy products with three "nos".

(2) Open the food packaging and check whether the food has the sensory properties it should have. Do not eat foods that are spoiled, rancid, mildewed, insect-infested, dirty, mixed with foreign matter, or have other abnormal sensory properties. If protein foods are sticky, fat-soaked foods have a whining smell, and carbohydrates have a fermented smell. Or drinks with abnormal sediment, etc. should not be consumed.

(3) Do not buy lunch boxes or food from unlicensed vendors around the campus to reduce the risk of food poisoning.

(4) Pay attention to personal hygiene, wash hands before meals and after using the toilet, wash and disinfect your own tableware, do not use unclean containers for food, and do not litter in the canteen to prevent mosquitoes and flies from breeding.

(5) Boiled water is the best drink. Some drinks contain preservatives, pigments, etc. Regular drinking is not good for the health of young students.

(6) Develop good hygiene habits to prevent the spread of intestinal parasitic diseases.

(7) Raw vegetables and fruits should be washed before eating to avoid pesticide poisoning.

(8) Eat less fried, smoked, and barbecued foods. These foods will produce toxic substances if they are not prepared properly.

Speech about diet 4

Hello everyone:

Let me talk about some things to note about food safety.

1. Food Hygiene and Safety

1. Pay attention to personal hygiene, eat fresh food that meets hygienic standards, and do not eat raw or cold food or cooked food that has been left for too long.

2. Eat more melons and vegetables. Summer is the peak season for melons and vegetables. You can eat more winter melon, cucumber, loofah, pumpkin, bitter melon, watermelon, etc., and eat more cool vegetables. The most important factor affecting the human body in summer is the poison of summer heat and dampness. Eating some cool vegetables is helpful for producing body fluids and quenching thirst, relieving irritability and heat, clearing away heat and purging fire, detoxifying and laxative. These vegetables include bitter melon, sponge gourd, cucumber, vegetable melon, watermelon, melon, etc.

3. Eat more "sterilized" vegetables. Summer temperatures are high and pathogenic bacteria breed and spread quickly. This is the season when human diseases, especially intestinal infectious diseases, are prone to occur. At this time, eating more "sterilized" vegetables can prevent diseases. Such vegetables include: garlic, onions, scallions, garlic seedlings, etc. These vegetables are rich in broad-spectrum phytocides; they can kill and inhibit various pathogenic bacteria.

2. Drowning prevention safety

1. You cannot swim in the water privately without the guidance of parents, or swim with classmates without permission;

2. Do not swim in rivers, rivers, mountain ponds, reservoirs or deep pools where you are not familiar with the water conditions, do not have safety facilities or do not have rescue personnel;

3. When swimming in swimming pools with safety regulations, do not swim in them. Make all preparations before swimming in advance, and do not be too hungry or too full when entering the water.

4. If you see a companion falling into the water, do not blindly go into the water to save him, but shout loudly to the adult next to him for help.

Once parents encounter a drowning person, those who are able should lend a helping hand in time and dial "110" or "120" for help as soon as possible. Once a drowning victim is rescued from the water, on-site first aid should be carried out immediately.

3. Traffic safety

1. You must greet your parents when you go out, do not go out without permission, and do not stay overnight.

2. When going out on foot, be sure to walk on the sidewalk, and walk on the roadside where there is no sidewalk. When crossing the road, you must walk through an overpass or underpass. Where there are no overpasses or underpasses, you should use the pedestrian passage. When crossing the road where there is no crosswalk, pay attention to the passing vehicles and do not cross or run diagonally. When passing through an intersection , obey the instructions of the traffic police and obey the traffic signals; do not cross the road on a road with guardrails or isolation piers.

4. Activity safety

It is not advisable to take a shower immediately after strenuous exercise. During exercise, a large amount of blood is distributed in the limbs and body surface. Once the exercise stops, the increased blood volume will continue for a while. If you take a bath immediately at this time, it will easily cause too much blood to enter the muscle skin, which will affect the blood supply to the heart and brain. insufficient.

5. Safety against influenza

1. Avoid contact with respiratory patients with flu-like symptoms (fever, cough, runny nose, etc.) or pneumonia.

2. Pay attention to personal hygiene and wash hands frequently with soap and water, especially after coughing or sneezing.

3. Avoid contact with pigs or places with pigs.

4. Avoid going to crowded places.

5. Cover your mouth and nose with a tissue when you cough or sneeze, and then throw the tissue into the trash.

6. Eat properly cooked pork and pork products. When cooking pork, cook the pork to an internal temperature of 71 degrees. Kills bacteria and viruses.

Speech on Food 5

Dear leaders and staff comrades:

Hello everyone! May is a beautiful and green month. On this wonderful day, I am very excited to be able to stand here and give a speech. Today, I gave a speech on "Pay attention to safety, cherish life" and talked about some of my understanding of catering safety to leaders and comrades. The purpose is to communicate with each other and encourage everyone to improve catering safety levels and ensure good health. Contribute to health.

Life is the most precious thing in the world. It is as beautiful as a flower but easy to wither, as bright as a mirror but easy to break. We must pay attention to safety, cherish life, and let the flower of life always bloom and never wither.

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. If we don’t pay attention to food safety, even a cup of soy milk, a side dish, a steamed bun, or a bowl of rice can cause harm to our bodies; if we don’t understand food safety, our lives will be harmed all the time, like grass in the scorching sun or in heavy rain. The buds gradually wither and wither. We have learned too many lessons about catering safety. According to news media disclosures, in order to obtain high profits, some unscrupulous restaurant owners use gutter oil instead of regular oil, use dead pork to make steamed bun fillings, use whitening agents to whiten steamed buns, and even By re-selling customers' leftover dishes, they have simply lost their humanity and should be severely punished by law.

I am the manager of the company’s catering department and am the first person responsible for catering safety. I am responsible for catering safety and the health of employees. In order to ensure catering safety, I must work hard to learn the national laws and regulations on catering safety, improve my awareness of catering safety, and implement it in my every day and every job to ensure catering safety without any catering safety accidents, so that everyone can Employees feel free to come to the company's catering department to dine. In order to ensure catering safety, I want to strengthen the safety prevention and control work of the company's catering department and make it clear that the company's catering department, whether they are cadres, chefs, or ordinary personnel, are directly responsible for the safety and quality of catering. I must ensure that the company's catering department purchases goods. Whether rice, noodles, oil, or daily vegetables, they must be purchased from regular channels and regular stores. Small shops and vendors are never allowed to purchase goods. I want to strengthen the management of all types of catering production, and ensure that everything is in accordance with health standards. I will never allow quick and sloppy preparations, so that every meal meets safety standards.

I will strengthen the sanitation management of the company's catering department, conduct regular sanitation cleaning, regular sanitation and disinfection, and regularly carry out insect-proof and rodent-proof treatments to ensure that the company's catering department is hygienic and clean and meets the national catering hygiene and safety requirements. I must carefully listen to employees’ opinions and suggestions on catering safety, strictly demand myself, and lead all employees in the company’s catering department to jointly improve catering hygiene and safety work to ensure that no catering hygiene and safety accidents, large or small, occur, and strive to gain the support of employees and satisfaction.

Dear leaders and employees, let us join hands to establish catering safety awareness, pay attention to catering safety, strengthen safety precautions, start from ourselves, start from the side, cherish your own life, cherish The lives of others make us all healthy, our lives full of laughter, our companies full of vitality, and our future full of hope!

Thank you all!

Five related articles about diet speeches:

★ 5 speeches on healthy eating

★ 5 speeches on healthy eating 2020

★ The latest collection of 5 speeches on catering

★ Speeches about food

★ Speeches about healthy eating

★ The latest 5 selected speeches on healthy eating

★ 2020 Health 5 three-minute speeches on diet

★ 5 2020 healthy diet speeches for primary school students

★ 5 selected speeches on food safety

★ Diet and health ’s speech