What requirements should be met to build a nutritious and healthy canteen?

To build a nutritious and healthy canteen, the requirements that should be met are as follows:

1. Ensure food hygiene and safety: Canteens should strictly abide by food safety regulations and ensure food procurement, processing, storage and cooking processes health and safety in. Food storage and processing facilities should meet hygienic standards and tableware should be clean and sterile.

2. Reasonable nutrition: Canteens should provide diversified and nutritionally balanced dishes to ensure the intake of nutrients such as protein, fat, carbohydrates, vitamins and minerals in the food. At the same time, food should be avoided and a variety of food choices should be provided.

3. Control the intake of salt, oil, and sugar: Canteens should control the amount of cooking oil, salt, and sugar to prevent the occurrence of chronic diseases such as high blood pressure and diabetes. During the cooking process, low-oil, low-salt, and low-sugar cooking methods should be used to reduce the salt, oil, and sugar content in food.

4. Maintain an appropriate amount of dietary fiber intake: Canteens should provide foods containing an appropriate amount of dietary fiber, such as whole grains, vegetables, fruits, etc. Dietary fiber helps promote intestinal peristalsis and prevent constipation and intestinal diseases.

5. Update recipes regularly: Canteens should update recipes regularly and adjust dishes according to factors such as season, climate, and employee needs. At the same time, attention should be paid to employees' eating habits and preferences, and dishes that suit their tastes should be provided.

6. Maintain environmental hygiene: The canteen should keep the environment clean and hygienic, and regularly clean and disinfect tableware, kitchen utensils and kitchen waste. At the same time, good ventilation and lighting conditions should be maintained to provide employees with a comfortable dining environment.

Notes on building a nutritious and healthy canteen:

1. Develop a reasonable nutritional meal plan: According to the age, gender, labor intensity and other factors of employees, formulate dietary nutrition suitable for employees Meal planning to ensure that employees consume adequate nutrients such as protein, fat, carbohydrates, vitamins and minerals.

2. Control the amount of cooking oil, salt, and sugar: During the cooking process, low-oil, low-salt, and low-sugar cooking methods should be used to reduce the salt, oil, and sugar content in food. At the same time, the amount of cooking oil, salt, and sugar should be controlled to prevent the occurrence of chronic diseases such as high blood pressure and diabetes.

3. Maintain food hygiene and safety: Canteens should strictly abide by food safety regulations to ensure hygiene and safety during food procurement, processing, storage and cooking. Food storage and processing facilities should meet hygienic standards and tableware should be clean and sterile. At the same time, food safety inspections and supervision should be carried out regularly to ensure the effective implementation of the food safety management system.