In order to achieve the scientific and refined management level of the canteen, strengthen and consolidate the scientific and reasonable management awareness, binhai County Organ Kindergarten in accordance with the relevant spirit of the "Sunshine Canteen", in response to the call of the DISC action, continue to "fine management, scientific cooking, balanced nutrition" as the principle, and strive to run a "sunshine canteen" that parents are satisfied with and children are satisfied, to help the healthy growth of young children and escort the happiness on the tip of children's tongues.
Food safety
From the purchase channel of ingredients to strict control, to ensure safety, children eat the ingredients by the winning bidder special car distribution, trustworthy brands, safe food industry chain, high-quality ingredients, are the basis of long-term cooperation, so that children eat safer and healthier has always been the goal of the kindergarten.
Canteen environment
The government has been strictly grasping the implementation of campus food safety and health care. Continuously strengthen and consolidate the awareness of scientific and reasonable management and creation, ensure environmental norms, and food safety.
Sunshine Dining
High-definition monitoring is installed in each operation room of the canteen, and the whole process of canteen operation can be supervised in real time in the monitoring rooms of the Education Bureau and kindergartens. Parents and teachers can see the operation of each operation room at a glance, and the kindergarten canteen has become a real "sunshine canteen"!
The system is sound
In accordance with the regulations on the management of canteens, the kindergartens of the organs strictly control and control the food safety channels, and the key links such as raw material procurement, storage management, processing and production, sample monitoring, cleaning and disinfection, daily cleaning and water sanitation, etc., have been perfected and improved the management systems of kindergarten employee management, food processing and production, food sample retention, cleaning and disinfection, fund management, and leadership meal accompaniment.
Food for young children
The kindergarten chefs make a variety of food for the children. Health safety, nutrition collocation, meat and vegetable reasonable samples can not be less.
Kindergarten on the tip of the tongue
It's lunchtime! With the help of the nursery teacher, the children serve their own meals according to their usual meal volume and actual situation, so that every child can feel the pride and happiness of the disc! Toddlers who eat lunch first read on their own. After lunch, the kids go for a walk outside and enjoy the beautiful moments of spring.
Happiness on the tip of the tongue
Food safety is more important than Taishan, caring for each child is the responsibility of the kindergarten, and escorting the children's physical health is the obligation of the kindergarten. Organ Park has always put food hygiene and safety work in the first place in daily safety work, and implemented the system of accompanying the head of the kindergarten and the parents to accompany the meal, so as to strictly implement food safety and hygiene to ensure the safety of children's diet!
Walk into the cafeteria
In order to let young children know how fragrant meals come from, know how to respect the fruits of the chef's labor, cultivate the traditional virtues of children not wasting, and develop good eating habits. The kindergarten organized a "near" experience for the young children. At the same time, parents are invited to enter the kitchen and directly participate in the supervision, assistance and management of kitchen work. Narrow the distance between kindergartens and parents, effectively use parent resources, let parents become partners and supporters of kindergartens, and jointly promote the healthy and harmonious development of young children.
The little helper is online~
Seeing the hard work of the aunt in the kitchen, the children also rushed over to help and experience the feeling of being a chef. The children picked vegetables, washed vegetables, practiced operations, and instantly became small kitchen experts, but also cultivated the children's love of labor, experienced the joy of labor, and learned to be grateful in the process of personal experience.