How to ensure the hygiene and safety of Zhejiang University canteen, which surprises you?

As the old saying goes, food is the most important thing for the people, and food safety is the first. Food safety has always been the focus of attention. At the same time, for children in the education stage, the food hygiene in the canteen is also a big worry for parents. Although the food in the school canteen is really cheap, it has become a concern for parents to some extent. The food is so cheap, will the staff in the canteen try their best to cook? Can the hygiene and food safety of the canteen be guaranteed?

On the network platform, Zhejiang University students published a picture of salted eggs in the canteen kitchen. In the picture, we can see a boiled dead mouse in the egg container. Many people have said: behave yourself. At the same time, many people began to worry about the safety of Zhejiang University colleagues. Is this meal of dead mice accidental or long-term unsanitary?

With the increasing attention of this matter, the school also stood up and responded. The school immediately held a special meeting on logistics service to investigate foreign bodies in canteen meals and extensively investigate the opinions of teachers and students. Finally, he severely criticized the logistics group.

The phenomenon of food hygiene problems in Zhejiang University canteen is not accidental, and it has also happened in other university canteens. How can we ensure food hygiene and safety? How can we make students feel at ease in school?

The logistics team of the school should play a supervisory role.

Most university canteens are contracted by foreign contractors, and the staff inside should also be the staff brought by the contracting group. Because these staff have experienced professional training and training, they have long been particularly familiar with the production and sales of canteen meals, and can prepare nutritious meals for college students in time, but they have cooked them repeatedly for a long time. It will inevitably make them relax their vigilance and relax when cooking.

The dining hall will keep samples of meals cooked every time, but the logistics or supervisors of many schools have never tested and supervised these samples, so this is just an empty shelf. Therefore, I think that the logistics personnel should perform their respective duties and responsibilities. Supervise and manage the kitchen of the canteen.

Set up corresponding complaint management points to gain an in-depth understanding of students' services and complaints.

At the same time, I think the school should set up a special student complaint point to collect students' suggestions and complaints about the canteen, focus on discussing and collecting students' complaints, and finally feed them back to the kitchen for improvement and reflection.