Pay attention to the release of group meal standards in primary and secondary schools in Guangdong

I. Announcement of the Mobilization Menu for the Winter Olympics

As the "home" of athletes from all over the world during the competition, the catering services in the three divisions of the Beijing Winter Olympics will make athletes fully feel the hospitality of China. The menu of athletes for Beijing 2022 Winter Olympics and Paralympic Winter Games has been officially released. This special "Winter Olympics menu" is not only rich in variety, reasonable in collocation, nutritious and healthy, but also provides three dishes and two snacks such as Beijing roast duck, fried mutton, moo Shu pork, snowballing and pea yellow, which highlights the food culture of Beijing flavor.

Serve 200 dishes a day.

During the opening of Beijing, Yanqing and Zhangjiakou Winter Olympic Villages (Paralympic Winter Villages), the athletes' dining hall will provide catering services 24 hours a day.

A diversified diet will show China's hospitality to the whole world. "We have set up 12 kinds of tables, including world table, Asian table, China table, Muslim table, pizza and pasta table, salad table and condiment table, fresh fruit table, bread and dessert table, providing 678 kinds of special dishes from all over the world, with about 200 kinds of dishes for athletes to eat every eight days." Han Yan, director of the catering service department of the Olympic Village Department of BOCOG, said that the ratio of Chinese food to western food was 3: 7. The restaurant will produce a series of vegetarian and halal dishes for each meal and provide Jewish food service to meet the specific needs of residents with different tastes and religions.

The highlight of athletes' menu design is to give consideration to both Chinese and western cultures, with rich varieties, reasonable collocation, nutrition and health. This is a team of experts in sports, nutrition and catering to discuss ingredients, food specifications and production processes. All the menus were made under the guidance of the Beijing Olympic Organizing Committee for the Winter Olympics, catering service providers and nutritionists in the Paralympic Winter Village, and were recognized by the International Olympic Committee.

"The athletes' diet is very different from everyone's daily life. It needs more nutrients than the daily intake. "Ma Jia, deputy catering manager of the venue operation team of Yanqing Winter Olympic Village (Paralympic Winter Village), explained that in view of the nutritional needs of these athletes participating in winter events, the menu highlighted balanced nutrition and healthy cooking.

Add a special holiday diet

The Winter Olympics coincides with the Spring Festival, a traditional festival in China, and the menu will also add special foods around the theme of the China Festival. Combined with the theme of China cuisine, it fully demonstrates the richness and diversity of China's food culture, including Sichuan cuisine represented by kung pao chicken, Cantonese cuisine represented by shrimp dumplings, Zhejiang famous dishes such as Xihu beef soup and Shandong cuisine Four Joy Meetballs.

Show the number of people eating in real time.

Epidemic prevention and control has always been the top priority of service management in Winter Olympic Village (Paralympic Village). During the Games, the BOCOG Olympic Village Food and Beverage Department will strictly abide by the epidemic prevention and control requirements, and at the same time launch smart catering to provide better services for athletes.

A heat map display screen will be installed at the entrance of the athletes' main restaurant to show the number of diners in real time, and athletes can choose whether to enter the restaurant or not. Set up epidemic prevention supplies tables at key points such as the entrance and exit of athletes' restaurants, the food taking assembly line and the recycling of plates, and put disinfection supplies such as masks, gloves, 75% alcohol cotton pads and hands-free disinfectants.

After entering the door, there is an intelligent insulated dining cabinet to realize the diversion of people's dining; Equipped with intelligent guiding robots to provide consultation and guidance services. Each floor of the restaurant is equipped with a space sterilizer, which separates man from machine and reduces personal contact. The tableware used in the restaurant is also biodegradable and environmentally friendly tableware made of corn stalks, which fully embodies the concept of green Olympics.

In addition, during the Paralympic Games, more barrier-free catering services will be added to the athletes' dining halls, movable seats will be added, braille menus will be designed, and large-size labels will be added to food labels.

Second, there are standards for collective dining in primary and secondary schools in Guangdong.

The two group standards, namely "Quality Management Standard for Collective Feeding in Primary and Secondary Schools in Guangdong Province" and "Quality Evaluation Standard for Local Pork Production and Processing", passed the evaluation by an expert group, and were officially released in official website of Guangdong Food Safety Promotion Association and the national group standard information platform.

It is reported that these are two group standards issued by Guangdong Province, which are mainly aimed at the field of food safety. The group standard is from Guangdong Food Safety Protection Promotion Association and First Food, Lehe Food Group, Guangdong Food Industry Research Institute Co., Ltd., Guangdong Yabei, Yuehai Food, Guangdong Xinyouhao Group, Guangdong Youxian Food Supply Chain, Guangdong Kung Fu Yin Xue, Dong Rui Food Group, Zhongke Testing, Twenty-six member units, including Guangdong Salt Industry Group Guangzhou Co., Ltd., co-sponsored this paper to further standardize the operation and service behavior of collective catering industry and local pork production and processing industry in primary and secondary schools, effectively ensure the dining safety of primary and secondary school students in Guangdong Province, strengthen the popular science education and publicity of food safety knowledge, and improve consumers' food safety awareness and self-identification ability.

The publication of "Quality Management Standard for Collective Catering in Primary and Secondary Schools in Guangdong Province" is conducive to further standardizing the collective catering industry in primary and secondary schools. Ge Hui, secretary-general of Guangdong Food Safety Promotion Association, said that the group meal standard for primary and secondary schools is aimed at special key groups such as primary and secondary school students. This time, the collective feeding standards for primary and secondary schools were released, and the opinions of schools, leading enterprises in the industry and parents were fully collected in the form of questionnaires. Campus food safety is related to the healthy growth of the next generation and the harmony and stability of the campus and even the whole society. How to ensure food safety on campus, implement food safety supervision on campus and promote campus harmony and stability are issues that need to be paid attention to in the construction of campus food safety. In view of this, it is of great practical significance to improve the present situation of campus food safety. The publication of the standards is conducive to improving the transparency between schools and enterprises and ensuring the safety of collective dining for primary and secondary school students. The association plans to operate the intellectual property rights of the standard interpretation and expand its scope of application.

Regarding the "Evaluation Standard of Local Pork Production and Processing Quality", Ye Shuqiang, president of Guangdong Food Safety Protection Promotion Association, said that the release of this group standard was made on the basis of visits to participating enterprises and market research in the early stage of the promotion meeting. Through a large number of data collection, it is concluded that the repurchase rate of local pork consumers is only 30%, and the main reason for the failure to form a continuous purchase is that the identification of local pork is not professional enough. The release of the standard not only quantifies the nutritional grade index of pork, but also condenses the identification method of local pork into a data label, forming the safety standardization of the whole chain from the breeding source of local pork production to production, processing, circulation and dining table, so that consumers can have standards to follow when choosing local pork.

Lu Buxuan, director of the Professional Committee of Livestock, Poultry, Meat and Eggs of Guangdong Food Safety Promotion Association, said that the food problem has been improving year by year with the strong supervision of the government regulatory authorities and the efforts of colleagues in the industry. The release of the standard aims to further improve the quality of food and ensure the safety of people's dining tables. The future work direction of the special Committee mainly includes: giving full play to the advantages of the association's industrial agglomeration and being close to the first-line market, and coordinating enterprises to do a good job in production guarantee supply; Cooperate with member enterprises in the production, processing and circulation of enterprises, consciously resist harmful additives, put an end to the use of harmful antibiotics, and provide consumers with safe, healthy and assured food; Further standardize the market by issuing standards and empower enterprises that meet the standards; On the basis of existing experience, the evaluation standards for native chickens and eggs will be formulated one after another; Use the official WeChat account to inform food safety information and popularize food safety knowledge.

People's Republic of China (PRC) Law on Prohibition of Food Waste came into effect on April 29th. On June 28th, 20021year, the State Council Food Safety Office, Ministry of Education, Ministry of Commerce, General Administration of Market Supervision and State Administration of Taxation promulgated and implemented the People's Republic of China (PRC) Food Waste Disposal Law. It is against this background that in order to implement the spirit of the national standardization development program, promote the standardization construction level and promote the high-quality economic and social development, the Guangdong Food Safety Promotion Association makes full use of the short video platform on the Internet to create a video number of "advanced food groups" and interpret the standards for the public through easy-to-understand language. The promotion association hopes to play a greater role in building a new pattern of standard development, regularly arrange lectures and forums on food safety knowledge, and increase the popularization of food safety knowledge.