7 articles on meal distribution plans for school students during the epidemic period

Generally, before launching an activity, we have to habitually prepare an activity plan. An activity plan can help you carry out activities better. Although it will be a headache, you still need to write a good activity plan for this time! How much do you know? Below are the "7 Meal Sharing Plans for School Students During the Epidemic Stage" that I carefully compiled for you. I hope it will be helpful to you, please collect it. 7 Meal Sharing Plans for School Students during the Epidemic Stage (Part 1)

In order to effectively prevent and control the new coronavirus pneumonia epidemic, strengthen the prevention and control management of dining in school cafeterias, ensure the dining safety of teachers and students, and protect all teachers and students For the life, health and safety of employees, this plan is specially formulated.

1. Meal preparation and delivery process

Requirements: Wear a mask and dress uniformly throughout the entire process.

2. Disinfection Management

See the "Work Plan for Safety Management of School Canteens During Epidemic Prevention and Control" and "Work Plan for School Disinfection for Prevention and Control of New Coronavirus", requiring staff to strictly implement them according to the plan .

3. Meal-taking process for diners

In order to effectively prevent and control the epidemic, all students’ meals are served in a catering system, which is uniformly distributed by the staff, and there is at least a minimum distance between tables. More than 1 meter, and the distance between classmates should be at least 1 meter. Teachers use a single-line queue system for dining, and the distance between two people is at least 1 meter.

IV. Dining guarantee measures for teachers and students

In order to block the spread of the epidemic, the school will continue to implement closed management in accordance with the requirements of superiors this semester, combined with the spirit of the superiors’ notice and the actual situation of the school, in view of Most students are far away from home. Considering traffic safety, students are encouraged to bring their own meals. For students who are really inconvenient to bring meals, after the school statistics and statistics, based on the number of people dining, meals will be arranged at staggered times by grade to ensure the safety of teachers and students.

1. Rearrange the dining table seats.

There are two types of dining tables: rectangular 6-person table and square 6-person table. Normally, there are 6 people per table.

After the rearrangement, the distance between tables should be at least 1 meter, and the distance between people should be at least 1 meter. The first and second floors of the restaurant can be divided into two groups to accommodate teachers and students.

2. Staggered dining time system

The dining time is tentatively divided into two groups. The specific dining area and dining time allocation will be arranged after the start of school based on the number of students who have signed up for dining. Teachers’ dining times are consistent with those of students at all levels. 7 Meal Sharing Plans for School Students during the Epidemic Stage (Part 2)

In order to effectively prevent and control the new coronavirus pneumonia epidemic, strengthen the prevention and control management of school restaurants, meet the dining needs of teachers and students, and protect the majority of teachers and students This plan is specially formulated for the safety of life and health.

1. Staff health screening and management

1. The school should arrange for a dedicated person to check the holiday itinerary, physical health status, place of residence, contact history, etc. of the canteen staff and family members. The information must be comprehensively sorted out and a ledger must be established; especially those returning to Xi'an from Hubei or key epidemic areas must be properly registered.

2. Provide food safety and epidemic prevention knowledge training for relevant canteen staff.

3. Canteen staff should maintain good personal hygiene, wash hands and disinfect frequently, wear neat work clothes and hats, and do not leave long nails, apply nail polish, or wear accessories. Wear personal protective equipment such as masks, work clothes, and gloves when performing operations.

4. Strengthen health monitoring, hand washing and disinfection of delivery personnel, and cleaning and disinfection of delivery facilities. Delivery personnel should wear masks and gloves that meet the requirements when delivering goods.

2. Restaurant ventilation measures

The restaurant is a densely populated area, so air circulation should be strengthened to maximize the introduction of fresh outdoor air.

1. Reasonably open some exterior windows so that the restaurant has a good natural ventilation effect and enhance indoor and outdoor air circulation.

2. Specific ventilation measures in the restaurant:

(1) All windows in the dining area should be opened and closed after work is completed every afternoon.

(2) The operation room and storage room should be opened for ventilation according to actual needs.

(3) Ventilation time: three stages are opened at 8:00 am, 11:00 am, and 14:00 pm, and the opening time of each stage is 30 minutes.

3. Restaurant disinfection measures

1. Commonly used disinfectants for new coronavirus disinfection:

Chlorination disinfection: 84 disinfectant, hydrogen peroxide, etc.

High-concentration alcohol: 75% concentration alcohol (flammable, used on a small scale).

2. Disinfection method:

Spray type: Use a sprayer to spray disinfectant for surface disinfection, which is suitable for rapid and effective disinfection of large areas.

Wipe and mop type: Use a cloth or other wipes soaked in disinfectant solution to wipe the surface of the object for disinfection. It is suitable for disinfecting small areas and object surfaces.

3. The restaurant shall assign dedicated personnel to implement disinfection management and keep disinfection records.

IV. Guarantee measures for food procurement and processing

1. Strengthen supervision of suppliers and clarify the responsibilities and obligations of both parties.

2. Develop a raw material procurement control list. Except for raw materials that are prohibited from use, poultry, livestock or seafood from unknown sources will not be purchased. The purchase of edible wild animals is strictly prohibited.

3. Improve the raw material acceptance process, strictly control food and raw material purchase channels, and do a good job in obtaining certificates and invoices, receiving inspections, ledger registration, and storage as required.

4. The supplier’s raw material transportation vehicles are required to have relevant temperature, humidity and separation functions, and the vehicles and transportation containers should be cleaned and disinfected regularly.

5. Choose a supplier with legal qualifications (valid business license, food circulation license or food business license).

6. When purchasing pre-packaged food, you should ask the supplier for the "Voucher of Supply" issued by the Chang'an District Food Safety Supervision System in the Circulation Link. If the supplier cannot issue the "Voucher of Supply", you must obtain a food production license. Certificate, inspection certificate and supply voucher stating the name, specifications, quantity, production batch number, shelf life, supplier name and contact information, purchase date, etc. of the food.

7. Food processing: All aspects of food processing must be operated strictly in accordance with standardized procedures. Ultraviolet lamps must be used for air disinfection for 30 minutes before processing operations, and disinfectants must be used to disinfect processing utensils, operating surfaces, rags, etc. Avoid food contamination during operation.

8. Food should be cooked thoroughly when cooking, and the core temperature of the food should reach above 70℃. Finished products should be packed in sterilized containers and stored separately from raw materials and semi-finished products.

5. Meals for teachers and students

In order to block the spread of the epidemic, the school will continue to implement closed management in accordance with the requirements of superiors this semester. Based on the actual situation of the school, in principle, grade-level management will be adopted Eat at wrong times to ensure the safety of teachers and students.

1. Where students eat.

Students eat at different times according to their classes. Grades 1, 2 and 3 eat in their respective classes. The class teacher eats with the students, and the supervisors accompany them.

2. Staggered dining time system

The dining time is tentatively divided into four groups. The first, second and third graders will line up in the classroom at 11:50 noon to get meals; the fourth graders will line up at 11:50 noon. The fifth graders line up for lunch at 12:00 noon; the sixth graders line up for lunch at 12:10 noon. Teachers’ meal times are consistent with those of students at all levels.

3. Precautions

(1) The head teacher should remind students to wash their hands before eating.

(2) Teachers and students must wear masks when taking meals, take them out immediately, take off the masks at the last moment when sitting down to eat, and put on the masks immediately after the meal.

(3) Avoid face-to-face dining and dining in groups. Students should be more than 1 meter apart when dining. Do not communicate or talk during meals to avoid cross-infection.

(4) After students finish eating, they should put on their masks, check that the tabletop is clean, line up at a distance of one meter, and sort bowls, chopsticks, etc. to the corresponding recycling bins. 7 articles on meal sharing plans for school students during the epidemic period (Part 3)

1. Dining principles

(1) Box-style meal sharing system:

1. Take the form of box lunches When delivering meals, the canteen will provide disposable, non-reusable tableware, and reuse of tableware is prohibited.

2. The manufacturing system is divided into lines and teams and time periods. From the line leader to the canteen to receive meals, the production factory uniformly arranges time periods according to line bodies and teams (including front-line personnel in the quality department and material warehouse). It needs to be completed before 12 o'clock. Marketing, R&D, and functional departments will go to the canteen to receive meals at 10-minute intervals starting from 12 o'clock.

(The general manager’s office will take the lead, and all units will cooperate);

3. If you do not swipe your card or pay meal tickets when receiving meals, each person receiving meals will count the list and quantity, and deduct it from the meal subsidy or meal coupons for the month ;

4. The labor workers have breakfast and dinner in the canteen of the new industrial park. The number of people dining is small and not concentrated. The dining method requires the labor workers to bring their own tableware to eat;

(2) Number of people applying for meals . Each department designates a dedicated person to report the number of people eating, and reports the number of people eating for the next day's lunch before 4 p.m. every day, so that the canteen can purchase food and tableware (Jiang Yue, the general manager's office, is responsible);

(3) Eat independently. Avoid gathering for meals. It is recommended to eat at their respective workstations. Clean up after eating and put the used tableware in the designated place. The production factory is responsible for the designated storage of tableware in the workshop. Functional departments are designated by the general manager’s office to store tableware. .

2. Canteen staff requirements (supervised by the general manager’s office and responsible for the catering unit)

(1) The following personnel are not allowed to work:

1. Those who have traveled to areas with severe epidemics in Hubei after January 24;

2. Those who have been in contact with people from Hubei after January 24;

3. Those who have passed through Hubei after January 24 ;

4. Those who have been in contact with confirmed cases and suspected patients after January 24;

5. Those who feel unwell;

6. There are people in the community where epidemic.

(2) Do a good job in publicity and training for canteen workers. Workers should keep records of daily morning inspections. Employees with symptoms such as fever, cold, cough, respiratory infection, etc. should stop going to work immediately and arrive in time. Visit a medical facility.

(3) All canteen staff must wear masks and gloves while on duty, and change them in a timely manner every day as required.

(4) Consciously avoid close contact with anyone showing symptoms of respiratory diseases (such as coughing, sneezing).

(5) Pay attention to personal hygiene. Wash your hands with running water and soap before preparing food, before meals and after using the toilet, before going to work, after returning home, after touching garbage, and after petting animals. The hand rubbing time should be no less than 15 seconds; keep a record of your health status every day.

3. Supervision requirements for all aspects of the canteen (supervised by the general manager’s office and responsible for the catering unit)

(1) Purchasing requirements. It is prohibited to purchase live animals and other foods from unknown sources, and you must do a good job in obtaining certificates and invoices when purchasing. Avoid contact with farmed or wild animals, sick animals or spoiled meat, and avoid contact with stray animals and garbage and wastewater in fresh food markets.

(2) Operational requirements. Keep the operation room clean and dry. It is strictly forbidden to mix raw food and cooked food, and avoid eating raw meat. Food processing must be fully matured to ensure that the core temperature of heated food is not lower than 70°C. Wash hands before processing raw and cooked food; employees processing cooked food must ensure to wear masks and gloves correctly; food processing must be fully cooked to ensure that the core temperature of heated food is not lower than 60°C; nutritious meals must be light and delicious.

(3) Environmental requirements. Tableware and cooking utensils must be disinfected before each use, and the canteen, restaurant floors, stairs and other spaces must be disinfected every day. Necessary links such as operating rooms must be disinfected with alcohol; the canteen environment must be disinfected twice a day (once in the morning and afternoon), and dining tables and chairs must be disinfected after use; canteen windows must be opened to maintain air circulation.

(4) Material support. Ensure sufficient protective supplies such as masks, gloves, hats, thermometers, and disinfectants; ensure sufficient supplies such as disposable lunch boxes and tableware (provide four-eye transparent lunch boxes and individually packaged chopsticks).

(5) Food sample retention. Take a sample of no less than 100g of each food item before meals every day.

(6) Supervision and inspection. The General Manager's Office conducts canteen inspections once a day. 7 Meal Sharing Plans for School Students during the Epidemic Stage (Part 4)

In order to effectively prevent and control the new coronavirus infection pneumonia epidemic, strengthen the prevention and control management of school restaurants, meet the dining needs of teachers and students, and protect the majority of teachers and students This plan is specially formulated for the life, health and safety of employees.

1. Ventilation measures in restaurants: Restaurants are densely populated areas, so air circulation should be strengthened to maximize the introduction of fresh outdoor air.

1. Reasonably open some exterior windows so that the restaurant has a good natural ventilation effect and strengthen indoor and outdoor air circulation;

Specific ventilation measures for the restaurant:

1 . All windows in the dining area are opened and closed after closing every day;

2. The windows in the back area are opened and closed according to the actual needs of each storage room;

3. Ventilation time is: 6: Three stages are opened at 00, 12:30 and 17:00, each stage opening time is 15-25 minutes.

2. Restaurant Disinfection Measures

1. Commonly used disinfectants for new coronavirus disinfection: 84 Disinfectant or high-concentration alcohol: 75% alcohol (flammable, used on a small scale) .

2. Disinfection method:

Spray type: Use a sprayer to spray disinfectant for surface disinfection, suitable for rapid and effective disinfection of large areas

Wipe and mop type: Use a cloth or other wipes soaked in disinfectant solution to wipe the surface of the object for disinfection. It is suitable for disinfecting small areas and object surfaces.

3. Specific disinfection work is carried out in the restaurant: 84 disinfectant and alcohol three times a day (concentrated disinfection after meals); in the spray and mopping operation room, 84 disinfectant twice a day (before breakfast and after closing); wipe and mop The French storage room once a day (after graduation), the restaurant doors and windows three times a day (before each meal), the trash can twice a day (before and after work), and other areas are sprayed no less than once a day

4. The restaurant is equipped with dedicated personnel to implement Disinfection management and keeping relevant disinfection records.

5. Other disinfection management: implemented in accordance with national food safety laws and regulations.

3. Dining safeguard measures for teachers and students In order to block the transmission of the "epidemic", and based on the actual situation of the school, teachers and students have implemented a "staggered dining system" and a "dispersed dining system", and at the same time, the dining seats in the restaurant Carry out "renovations" and add an "outdoor dining area" to ensure the safety of teachers and students.

1. "Renovation" of internal seats:

1.1 The dining seats in the restaurant are double-sided tables for six people. In order to ensure the safety of teachers and students when dining, measures to increase the distance between the seats in the restaurant are implemented.

1.2 When dining, teachers and students are required to sit per person, with a distance of 1 meter between each person.

1.3 Position arrangement: Keep the distance around each table and chair at least 1M.

2. Staggered meal time system:

2.1 The restaurant prepares meals in advance according to the school’s meal times to ensure normal meals;

2.2 Staggered meal times are: : The original meal time is 30 minutes earlier and postponed 1 hour (tentatively) to ensure that teachers and students have enough time to eat;

3. Add outdoor "disabled reception desk" and service staff, after students have finished eating , promptly use a rag with disinfectant to clean the countertop to ensure the safety of the next batch of students.

IV. Mandatory requirements for dining procedures for teachers and students:

1. All dining teachers and students must wear masks throughout the entire process when they do not enter the restaurant to eat (formally eat); those without masks are not allowed to enter Restaurant dining; strictly maintain a distance of 1 meter from others.

2. All dining students who queue up in different shifts must go to the hand washing area to wash their hands scientifically (six-step hand washing method).

(3) Picking up meals:

During the process of picking up meals, no crowding or casual conversation is allowed. Good order in the restaurant should be maintained. When queuing, there should be no less than 50cm between people. distance.

(4) Seating:

Implement "cross-over" seating in accordance with regulations. Sitting and dining face to face are not allowed, and it is prohibited to sit and eat in locations with prohibited seating signs.

(5) Dining:

Take off the mask when dining, and do not talk. After finishing the meal, clean the table in time and wear the mask.

(6) Leaving After finishing the meal, you should wash your hands in a timely and scientific manner, and leave the restaurant immediately from the northwest or north door of the restaurant. You are not allowed to stay in the restaurant.

7 Meal Sharing Plans for School Students during the Epidemic Stage (Part 5)

In order to ensure the safety of teachers and students during meals, cut off all sources of infection, and prevent the epidemic from happening in our school, the following canteen dining order plan is now formulated:

< p> 1. Work objectives:

Dining in the canteen is implemented at staggered times, and classes and classes are separated to avoid gathering of people dining in the canteen.

Specific measures:

All teachers and students are required to bring their own tableware. When serving food at the window, the distance between people should be 1.5 meters. Wear a mask and don’t place gantry arrays etc. randomly.

Teachers’ lunches are distributed in the kitchen and placed at the round table downstairs in the cafeteria. Each teacher prepares lunch at the wrong time after 12:30. After the meal, the teachers will clean the tableware and put it in the designated location. The canteen staff will take it back to the kitchen for cleaning and disinfection.

Lunch for students will be served at staggered times in each class, starting at 12:30. The specific times are as follows: first grade: 12:30-12:35, second grade: 12:35-12:45, third grade: 12:45-12:55, fourth grade: 12:55-13:10, fifth grade : 13:10-13:15, sixth grade: 13:15-13:30

After students finish their meals, the tableware will be cleaned by the students themselves for the first time, and will be cleaned again by their parents after returning home from school. When cleaning, students line up and keep a distance of 1.5 meters between them.

Strictly disinfect and strengthen the management of kitchen utensils:

Strictly carry out disinfection work in accordance with the disinfection management of kitchen utensils in the canteen management regulations, and keep a good disinfection ledger.

Canteen employees conduct daily morning inspections, collect masks from the school every day, and keep records of collection.

After the meal every Friday, the canteen will be fully disinfected and closed.

7 articles on meal distribution plans for school students during the epidemic period (Part 6)

In order to resume school smoothly during the epidemic, XX Primary School specially formulated this plan through the spirit of superior documents and the dining system.

(1) Dining routes and arrangements

1. Dining routes: Classrooms - Stairs of the teaching building - Canteen courtyard - Enter the student canteen - Get food at the corresponding window - Delimited area for dining -Dishwashing area-The stairs of the teaching building go back to each class classroom.

2. Meal time

Fourth grade 11:40--12:00

Fifth grade 12:10--12:20

< p> Sixth grade 12:30--12:50

Note: The sixth grade will start classes first on June 1, and meals will still be held at the normal after-school time. After all the fourth and fifth graders arrive at school, then Eat according to this time.

(2) Requirements and procedures for off-peak dining

1. Under the leadership of the head teacher, the entire class will go to the canteen in an orderly manner according to the prescribed route, so as not to be in advance or in advance. After the delay, students will not leave the class or make loud noises.

2. When students in each class eat in designated areas, the distance between meals should be more than 1 meter. There should be no communication and less talking during meals to avoid cross-infection.

1. In order to resume school smoothly and reduce the gathering of people, students should eat at staggered times and peaks, and in batches.

2. Students must be 1 meter apart when queuing up at the door before eating, and are not allowed to stand together to eat together.

3. Before eating: A. Develop the habit of washing hands before eating and follow the six-step hand washing method. B. Students of all grades must strictly follow the meal times and dining locations specified by the school. Teachers are not allowed to delay class, and are not allowed to advance or postpone meals without special circumstances

4. When dining: Eat in a civilized manner. Be orderly, don't crowd, don't get together, don't chase and fight, don't make noises, don't talk while eating.

5. After entering, students must be strictly required not to sit together. They must be alone at a single table, and cannot sit side by side.

6. Students bring their own lunch boxes to the restaurant window to eat, and then eat separately, without crowding, not getting together, and not staying in the restaurant. Leave with your own cutlery. 7 Meal-sharing Plans for School Students during the Epidemic Stage (Part 7)

In order to provide meal-sharing services for students during the epidemic prevention and control period in 20** and ensure the safety of faculty and staff, this document is formulated according to the work arrangements of the logistics group. Meal sharing plan.

1. Meal distribution location

**Campus: No. 3 Canteen

**Campus: No. 6 Canteen

Based on the current number of students Due to the current situation, the school is only open for the time being. Meal sharing and delivery services in the third canteen

Meals are shared in the form of set meals. During the epidemic prevention and control period, students are asked to minimize dine-in meals and choose delivery services

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2. Meal time

Breakfast is served from 7:00 to 9:00 every day

Lunch is served from 11:00 to 13:00

16: Dinner is served from 30 to 19:00

3. Precautions for students entering the canteen

(1) One-way flow is implemented. Students enter from the east door of the third canteen and exit from the west door.

(2) Students should wear masks, wash their hands first, and only if their body temperature is normal can they enter the cafeteria.

(3) Follow the guidelines to line up for meals at a distance of more than 1 meter and wear a mask the whole time. Take off the mask at the last moment when you sit down to eat.

(4) Obey entrance management, stagger peaks in sections, and limit access.

(5) Persons with symptoms such as fever, cough, fatigue, etc. are not allowed to enter. They must record and report to the school prevention and control leading group office immediately.

4. Meal-sharing method

(1) Breakfast: Go directly to the canteen, swipe your card on site as needed, pack it up and take it back to your respective dormitory to eat, or go to the designated location on the first, second or third floor of the canteen One person per table, dining at different times.

(2) Lunch and dinner: The canteen prepares five set meals at two prices in advance (depending on market conditions, and will be prompted at the entrance of the canteen), with unified pricing and full payment.

Students can choose the following ways to dine:

Method 1: Online ordering

Follow the WeChat official account of the Logistics Group and click "Micro-ordering" on the homepage to enter , select the package and pay via WeChat.

Meal ordering time: The ordering process for lunch and dinner of that day must be completed before 9:30 a.m. every day to facilitate the preparation of ingredients and avoid waste.

Meal pick-up location: The food delivery cabinet downstairs in each student apartment. Students can pick up their meals and return to their dormitories to eat according to the time when they receive the message prompt on their mobile phones.

Method 2: Eat in a fast food box

Go to the canteen fast food window to choose a set meal, pay with your card, leave the canteen with the lunch box and go back to your dormitory to eat, or eat in the first, second or third canteen Each person has a table at a designated location on the floor, so you can eat at off-peak hours.