1. Ensure food hygiene and safety: canteens should strictly abide by food safety laws and regulations to ensure food hygiene and safety during procurement, processing, storage and cooking. Food storage and processing facilities should meet hygiene standards, and tableware should be clean and sterile.
2. Reasonable nutrition collocation: The canteen should provide diversified and balanced dishes to ensure the intake of nutrients such as protein, fat, carbohydrates, vitamins and minerals. At the same time, we should avoid food simplification and provide a variety of food choices.
3. Control the intake of salt, oil and sugar: The canteen should control the intake of edible oil, salt and sugar to prevent chronic diseases such as hypertension and diabetes. In the cooking process, cooking methods with low oil, low salt and low sugar should be adopted to reduce the content of salt, oil and sugar in food.
4. Maintain adequate dietary fiber intake: The canteen should provide foods containing sufficient dietary fiber, such as whole grains, vegetables and fruits. Dietary fiber helps to promote intestinal peristalsis and prevent constipation and intestinal diseases.
5. Update the menu regularly: the canteen should update the menu regularly and adjust the dishes according to the season, climate, employee needs and other factors. At the same time, we should pay attention to employees' eating habits and preferences and provide dishes that meet employees' tastes.
6. Keep the environment clean and tidy: The canteen should keep the environment clean and tidy, 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.
Matters needing attention in building a nutritious and healthy canteen;
1. Make a reasonable dietary nutrition plan: Make a dietary nutrition plan suitable for employees according to their age, gender, labor intensity and other factors to ensure that employees get enough nutrients such as protein, fat, carbohydrates, vitamins and minerals.
2. Control the dosage of cooking oil, salt and sugar: In the cooking process, cooking methods with low oil, salt and sugar should be adopted to reduce the content of salt, oil and sugar in food. At the same time, the consumption of edible oil, salt and sugar should be controlled to prevent chronic diseases such as hypertension and diabetes.
3. Maintain food hygiene and safety: Canteen should strictly abide by food safety laws and regulations to ensure food hygiene and safety in the process of purchasing, processing, storage and cooking. Food storage and processing facilities should meet hygiene standards, and tableware should be clean and sterile. At the same time, food safety inspection and supervision should be carried out regularly to ensure the effective implementation of the food safety management system.