Experiences of visiting the cafeteria_Impressions of visiting the school cafeteria and the kitchen (2)

Experience from visiting the canteen 4

In order to let the majority of students understand the situation of the student canteen and workroom, the life department of the school student union and the catering management committee held a meeting on the afternoon of March 12, 2013 on the eighth During the first class, a visit to the canteen and workshop was held. Here, we sincerely thank all students for their strong support for this activity!

At the same time, in order to let students who have not entered the dining hall and workroom to visit understand the progress of the activity, we are now announcing the relevant information in text form .

1. Explanation of relevant situations

According to the plan, each class of the first and second grade students in high school will send one representative, with a total of 40 people; the actual number of registrations is 29 people; the actual number of visitors 23 people. The visits were conducted in batches for the first and second grade students. The activity is divided into two parts: in the first part, the person in charge of the canteen leads the representatives of each class to visit the workroom; in the second part, the representatives of each class ask questions and reflect their opinions to the person in charge.

2. Activity Process

On the afternoon of the activity, the students met Director Dai of the school’s General Affairs Office who manages the canteen (i.e., the canteen director mentioned in the usual interview report). ) led us into the canteen studio from the entrance of the canteen (i.e., the slope next to the sink outside the canteen). After entering, the first thing you see is a studio on the right, which is used to count the number of students who stop card every day. Then we walked into an alley on the left. On the right side of the alley are storage rooms. The first two rooms are "warehouses" used to store oil, rice, sauce and vinegar. The rooms at the back are studios, which are divided into those for cutting meat, washing and cutting vegetables, and making snacks. Turn right at the end of the alley and you will enter a larger studio, where cooking tools are placed; cut vegetables are placed on the elevated shelves; there is also a small workroom dedicated to cooking. room. Then, we came to the "washing room". Finally, come out from the "washing room" exit (next to the purchase price notice board in the dining hall on the first floor). The visit is over.

After visiting the canteen workshop, the students asked Director Dai questions about the canteen (such as: card suspension system, teacher canteen project, etc.), and Director Dai responded to these questions. In the end, Director Dai received a call and had to leave due to urgent matters, and the event ended. In this regard, some students were unable to ask questions or reflect their opinions on the spot. We collected and organized these afterwards and will raise them in future interviews.

3. Students’ impressions of the visit

After the activity, we suggest that all students who participated in the activity write down their impressions of the visit and their opinions and suggestions on the canteen, so as to make the students better to learn more about this event. The following are some students’ impressions of the visit (without deletion):

Last week, the school organized (headquarters note: it was actually organized by the school life department and the catering management committee, not the school organization) and the students went to the school canteen. visit. At four o'clock in the afternoon, there was no staff in the canteen, and there were only plates that had been cleaned and placed. The ground was damp and seemed to have been scrubbed.

After a visit of just ten minutes, I found that the canteen is still very neat and orderly. Oil, salt and condiments are stored in separate sealed rooms. Meat processing and vegetable processing are separated in different places. Dim sum is also in a separate place and is only open in the evening. Therefore, raw food should not touch each other before it is cooked, and it is considered clean. However, during the visit, I was not very satisfied with one thing, that is, the dishwashing room was not clean enough. I saw water dripping from the faucet that had not been tightened, and a large plate of sewage that had not been drained away was still left there. I hope the school canteen can continue to improve.

　105 Student Chen

During the visit to the canteen studio organized by the Student Union on Tuesday, March 12, I learned a lot and gained a deeper understanding of the canteen. The following are my thoughts:

Since I studied in Foshan No. 1 Middle School, I have eaten in the canteen every day, but I don’t know much about the operation of the canteen, let alone the knowledge of my own imported food. How does it work? It is even more difficult to understand how it is processed and made into delicious food. Today I finally got the opportunity to explore the secrets of the dining hall kitchen.

The entrance to the canteen is next to the sink on the first floor. Every day, the uncle in the canteen sorts, weighs and checks out the ingredients purchased from outside the school one by one.

Around 7 o'clock in the morning, I often see large trucks of ingredients parked there to unload their goods. As soon as you enter the door, you will see an ingredient storage room for rice and pasta. The rice we eat every day comes from there. In addition, the canteen and workspaces are distributed in a very detailed, reasonable and convenient manner. The functional divisions are by no means ambiguous. Here are the vegetable and meat cleaning area, vegetable coarse and fine processing room, and snack processing room. Walking all the way from these work rooms, you can feel the busy scene in the canteen work room every day.

The interior of the canteen is relatively clean (I wonder if it’s because they knew we were coming to visit?) There are no stains on the floor, but it is very humid and there is water everywhere. Will it cause food to be processed during processing? It is easy to be contaminated by bacteria. Will food become damp when stored?

There were also some episodes during the visit. Some students walked a few steps faster or farther, and the person in charge of the canteen counted them. The next time he stopped drinking, some displeasure flashed across his face. Although he later explained that it was to prevent classmates from contaminating the workplace and causing health problems, it seemed a bit far-fetched. Isn’t the purpose of letting us visit the studio allow our students to have a deeper and more comprehensive understanding of the canteen work? The students just took one more look and were eager to understand the structure of the canteen. As for the contaminated area, it is probably not that serious, right?

Another thing is that the person in charge once mentioned that the dishwasher was not working well. If you think about it carefully, it is not difficult to find that the school was so careless and did not try out the large dishwasher that cost tens of thousands of yuan. I bought it at a heavy price due to the salesman's praise, which is really unbelievable. The school’s fund management is not based on careful calculation, but prudence is the priority. It is difficult to say how orderly the school’s fund management is! This will probably pass on these wasted costs to our students (consumers)!

I hope that the school’s canteen management can continue to be effective, strengthen contact and communication with students, and allow students to better cooperate with canteen work.

　?110 Classmate Liang

(Note from this department: The issue of dishwashers was mentioned in the canteen in previous interviews. The canteen was originally planned to use dinner plates , that is, students do not need to bring their own lunch boxes; and the canteen has purchased enough plates for the entire school. Then, in order to solve the problem of "cleaning the plates", the canteen purchased a large dishwasher; however, After purchasing it, I tried running it in the canteen and found that the actual effect of the dishwasher was far less than what the merchant said. In fact, the dishes need to be manually washed and stained before they can be put into the dishwasher for cleaning. , the canteen had planned to recruit part-time workers to wash the dishes, but after understanding the situation with schools that use the dishes, we learned that it was difficult to hire part-time workers to wash a large number of dishes; some schools even found that part-time workers were too hard to wash the dishes. I would rather not be paid and leave early. In desperation, the canteen had to put away the dishes and dishwasher)

I am honored to have the opportunity to visit the canteen. During this period, I saw the clean and sanitary workroom, the orderly arrangement of raw and cooked ingredients, and the canteen staff who worked hard. The canteen manager introduced their usual cooking procedures and answered the students’ questions professionally. It can be seen that the canteen is very responsible for the students. But I found that the canteen seemed to cook some vegetables and meat prematurely before putting them in the pot, and then put them aside until they were ready to be cooked. I thought that if the weather is hot and the food is left out for too long, the food may taste bad. . In addition, I feel that there is not enough ventilation in the studio, it is a bit dark, and the floor is wet. I hope the canteen can be improved.

?Classmate Liu from Class 113

IV. Problems reported by students

Due to time and other issues during the activity, some students were unable to raise questions or feedback to Director Dai on the spot. Opinion. In this regard, we collected and sorted out questions and opinions after the event. The main problems are:

1. The menu is single, and it is recommended to increase the variety of vegetables and seafood;

2. There are an unusual number of frozen foods;

3 , Do not use a spoon when preparing rice and dishes, which may cause cross-contamination;

4. Internal problems in the canteen workroom, such as: more water on the ground, darker light, and poor ventilation;

5. Provide free pickled mustard and dish soap;

6. Provide porridge for lunch and dinner.

Regarding the above issues, we will raise them in future interviews with the canteen and publish the results in the form of an interview report.

5. Summary

Judging from the reflections of the students who visited the canteen and workrooms and the visits accompanied by the department officers, most students believed that this activity can increase students’ understanding of students. To understand the internal operation of the canteen, it is recommended that we continue to pass on the "Visiting the Canteen Workroom" activity. In this regard, we will communicate with the dining hall and strive to hold this event every semester or every school year in the future. In addition, some students who participated in this activity reported that the visit was too fast and there was a lack of opportunities to ask questions. We will reflect and improve.

Finally, we would like to express our heartfelt thanks again to all the students for their strong support for this activity! Experience of visiting the canteen 5

Yesterday morning, we visited a small school under the leadership of the leaders of the Park Education Office The school cafeteria of Gucheng Middle School is really an eye-opener; their spacious and bright dining room, clean and tidy tabletops, spotless floors, clearly divided operation rooms, etc., everything is so perfect and shocking. I thought for a long time and sighed

1. Leaders attach great importance to it

I visited a small school. The menu for three meals a day for a week was announced on the public notice board on the roadside not far from the school gate; On the wall of the teaching building of Gucheng Middle School, a food emergency plan is posted; in the conference room, the principals of the two schools and the leaders in charge of canteen work are familiar with the canteen work procedures and requirements. It fully reflects the importance that school leaders attach to the canteen for teachers and students.

2. The system is sound and the work is detailed, practical and transparent

The canteen management systems of the two schools are fully equipped and are posted in prominent places in the canteen and operation room. The school's food sample retention and food tasting records are timely and standardized. A small purchase ledger contains detailed records of supplier information (copy of ID card, contact information, etc.) and food storage order ledger.

3. The sanitation work is impeccable

The canteens of these two schools have bright and clean windows, fresh floors, no stains, clean operation rooms, good ventilation conditions, and various stoves The items are arranged in an orderly manner, and the staff are all wearing work clothes as required. They are clean and tidy, and there is not a single fly in the entire large canteen. Yishi Primary School also has a special disinfection room with a large disinfection cabinet to disinfect the tableware of teachers and students.

4. Attach importance to food safety

Both schools have food sample cabinets, which are in charge of special personnel, tasting and recording, and are meticulous and strict.

5. Meticulous division of functions, high standards, and reasonable processes

The canteens of these two schools have special vegetable sinks, dishwashers, disinfection rooms, storage rooms, operation rooms, etc. The storage room is divided into a staple food warehouse and a non-staple food warehouse. All the food inside is off the ground, placed on the shelves, and separated from raw and cooked food. The operation room is divided into raw food area, cooked food area, etc.

The facilities are complete, including food sample cabinets, disinfection cabinets, rice steaming cabinets, large air coolers, suction stoves, etc.

This visit enabled me to increase my knowledge and realize the many shortcomings of our school canteen work and the direction of future efforts, which provided valuable reference for future school canteen work.

Canteen rectification and improvement plans and measures

Licun No. 2 Middle School is a typical rural semi-boarding school. When the canteen was first built, it had problems such as small space and unreasonable design. Due to inherent deficiencies, coupled with insufficient funding and equipment purchase, the functional division of labor in each operation room is chaotic, one room is used for multiple purposes, and the equipment is unreasonably placed, resulting in messy items in the operation room and poor hygiene. In order to improve the dining conditions of teachers and students and improve the quality of life, we have formulated the following school canteen rectification and improvement plan:

1. Increase the management of the canteen, clarify the functions of the operation room, and rationally plan the placement of equipment according to the functions of the equipment Location.

2. Increase the supervision of food in the canteen. A dedicated person should be responsible for standardizing the placement of items in the canteen, establishing a food purchase ledger, keeping food samples, separating raw and cooked food, disinfecting in time, and doing a good job of preventing mosquitoes. Fly and mouse control work.

3. Hire professionals to provide regular guidance and organize training for operators, improve their business capabilities and safety and health awareness through study, visits, etc., and at the same time strengthen the personal hygiene of canteen employees and canteen health inspections ,

4. Purchase some necessary facilities for the school canteen, such as: food sample cabinets, disinfection cabinets, gas stoves, suction stoves, stainless steel shelves, etc.

5. Improve the canteen management system, improve various rules and regulations according to the standards of the catering industry, establish canteen work standards, and refine canteen work processes.

6. Find ways to increase the variety and quality of food dishes to ensure the nutrition of teachers and students.

7. Strictly control food safety and hygiene to ensure the safety and health of teachers and students. Satisfy teachers and students, satisfy parents, and reassure leaders.

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