How does Hangzhou Weiya realize the safety and hygiene of campus meals?

In Hangzhou Weiya School, the restaurant kitchen adopts the industry-leading campus kitchen intelligent APP full-chain control solution to strictly control kitchen management, procurement, sample retention, temperature and humidity management, disinfection and personnel management, and further strengthen campus food safety and risk management. Sunshine Kitchen is monitored by the Education Bureau for 24 hours, and an all-round integrated supervision platform for schools, restaurants and the Education Bureau has been established. Daily meals and snacks are recorded, and the appropriate temperature for each meal is maintained for 48 hours, which is monitored by the Education Bureau in real time. At the same time, AI identification technology can identify and warn the temperature and humidity of restaurants and the dress standards of kitchen staff.

Every day, food goes through a series of strict standardized acceptance, and the restaurant has formulated a series of food safety testing and quality management control systems.

Check and recheck the ingredients by front-end personnel and chefs;

1. Clean and pollution-free: whether the transport vehicles are clean and sealed, whether there are pollution sources or allergens, etc.

2. Packaging: whether the packaging of food raw materials is complete, and whether the labels and production dates meet the requirements.

3. Temperature: the temperature of the food center should be monitored for soy products and meat food raw materials; In summer, the temperature of noodle food should be monitored in the food center; Perishable food should be pretreated or refrigerated or frozen within 30 minutes.

4. Safety report: There is a special person in the restaurant who is responsible for checking the certification of ingredients. Strictly check the pesticide residue report of fruits and vegetables, the inspection and quarantine certificate of meat, and the third-party inspection certificate of prepackaged foods (condiment), and ask for the traceability certificate.

5. Chef's final inspection: Chefs are more cautious. Before the dishes are served, they will taste them with their own professional tools.