与你为“膳”，不负“食”光——广州暨大港澳子弟学校膳食委员会成立

为进一步加强学校餐厅管理水平，提升餐饮服务质量，增强师生在校学习生活的幸福感，3月30日，我校膳食委员会在行政楼会议室宣布成立。执行校长封岩、学生代表、家长代表、教职员工代表、后勤部及学校食堂相关人员出席了此次成立大会。

封岩执行校长首先对家长和同学的参与表示感谢，对家委会为学校餐饮工作提供的帮助及提出的建议表示感谢。她表示“民以食为天”，餐饮问题是最基础、也是最关乎师生切身利益的问题，要求大家要在思想上高度重视，要认真监督、多提建议，充分发挥“桥梁”和“纽带”的作用，不断推动学校食堂高质量发展。

接着，封岩执行校长宣读了膳食委员会成立文件，介绍膳食委员会成员及分工，明确各位委员的工作内容和职责：

膳食委员会杨丽红主任表示，膳食委员会的成立旨在协助学校后勤部和食堂处理好安全卫生、质量、价格等问题，发挥家、校、学生的合力做好监督，为广大师生员工提供良好的就餐服务，维护其切身权益。

会上，后勤部颜安主任给各位委员介绍了我校食堂管理工作，在参照家委会后勤组所提供的《针对学校饭堂和食品的反馈、建议与要求》基础上，学校自查自纠，对标对表，对收集的问题线索逐条逐项梳理，对查出的问题，建立问题清单、整改清单和责任清单，落实各类台账和销号制度，务必做到“两个不放过”：责任未落实不放过、问题未销号不放过。务必做到让学生满意、老师满意、学校满意，最终让家长和社会满意。

餐厅牙政猛经理从硬件升级、制度完善、供应商管理、原料采购、出入库管理、清洗、切配、烹饪、餐具清洗、人员培训等环节介绍了食堂经营改善情况，确保让师生满意，吃得放心、开心、舒心。

最后，家长代表和学生代表针就校家委会后勤组撰写的《针对学校饭堂和食品的反馈、建议与要求》进行了针对性地讨论，并对食堂管理提出了意见和建议。

四月底，膳食委员会进行了成立以来的第二次集体会议。会议细化了具体的改善目标，包括供应商的管理指标、学生满意度调查标准、餐单制定和审核规范等，会议还就接下来计划开展的家长试吃活动进行了初步探讨。

成立膳食委员会，由学生、家长和教职工进行监督和建议，是学校开放办学的具体举措。我校将一如既往地把食堂工作做细做实，促进学校膳食管理的规范化、精细化，用既可口又安心的饭菜为全校师生的健康保驾护航。

The establishment of our School Catering Committee was announced on 30 March. It is about strengthening the canteen management further and improving the quality of catering services. Executive Principal, Ms. Jessica Feng, the representatives of students, parents, staff, and relevant staff from the Logistics Department and the school canteen attended the meeting.

Ms. Feng expressed her gratitude to the parents and students for their participation and thanked the PTA for their help and suggestions for the school's catering work. She said that catering is the most basic and essential thing for students and teachers. She asked everyone to attach great importance to it and give full play to the role of "bridge" and "link". Together, we will continue to promote the quality development of the school canteen.

After that, she announced the establishment of the Catering Committee, introduced the members, and clarified the work and responsibilities of each member.

Ms. Yang said the Catering Committee was set up to assist the School's Logistics Department and the canteen in food safety, quality, and pricing. The Committee is about to play the combined efforts of home, school, and students to do an excellent monitoring job. We will provide good services for teachers and students and safeguard their rights and interests.

Mr. Yan introduced our school canteen management to the members during the meeting. With reference to the "Feedback, Suggestions and Requirements for School Canteens" provided by the logistics team of the PTA, ASJ has conducted self-correction and sorted out the questions carefully. Our school has created a list of corrections and responsibilities for existing questions and has implemented the system of standing book and cancellation. It is important that we implement our responsibilities. Our school needs to satisfy students, teachers, parents, and the community.

Mr. Ya introduced the improvement of the canteen operation in terms of hardware upgrading, system improvement, supplier management, material procurement, inlet and outlet management, cleaning, cutting, cooking, utensil cleaning, and staff training to ensure that teachers and students are satisfied.

The representatives of parents and students pinpointed the “Feedback, Suggestions and Requirements for School Canteens," and made comments and suggestions on the canteen management at the end of the meeting.

The Committee had the second meeting since its establishment at the end of April. The meeting refined specific targets for improvement, including management indicators for suppliers, criteria for student satisfaction surveys, meal menu development, and audit specifications. The meeting also had a preliminary discussion on the following planned parental tasting activities.

The establishment of the School Catering Committee, with monitoring and advice from students, parents, and staff, is a specific initiative to run an opening school. Our school will make the canteen work better and better, and promote the standardisation and refinement of school meal management. We are committed to protecting the health of all students and teachers with delicious and safe meals.