Parents worry about "enough and clean"
With two children eating at primary and secondary schools in Hanoi , Ms. Nguyen Thu Giang is always worried about whether the vegetables and meat in the school kitchen are clean. At home, Ms. Giang is the one who goes to the market, carefully selecting each bunch of vegetables and fish to prepare hot meals for her children. But at school, the meals depend on the kitchen and the management and supervision of the teachers.
Many parents said that after each school day, they always ask their children what they ate for lunch, whether it was delicious, and whether they were hungry. Many students gain weight after their lunch, but many students also complain that the meals are monotonous, with a menu of fried eggs, minced meat, sausages, fried fish balls, and watery vegetable soup, so when they get home, "their children eat like they are starving."
A survey by reporters at the kitchen of Kim Lien Primary School (Hanoi) shows that kitchen staff follow a one-way processing procedure. From early morning, school representatives, parents and kitchen staff will receive food from the supplier to check the quantity and quality of each type of food according to the menu. After that, vegetables, meat and fish are quickly brought to the processing area.
Close monitoring
Ms. Nguyen Thi Tuyet Nga, Vice Principal of Kim Lien Primary School (Hanoi) said that the school is very concerned about the quality of meals for students. Each meal not only needs to provide enough energy, balance essential nutrients but also be delicious, suitable for the taste of students. Therefore, regularly asking for children's opinions on boarding meals is extremely necessary. The school also established a food safety control committee including: Board of Directors, medical staff, kitchen staff, and representatives of parents to check food daily, supervise the preparation of each meal.
Every day, the school's kitchen must prepare and cook more than 1,600 meals for students at a cost of 35,000 VND, including 1 main meal and 1 snack. After the food is processed and cooked, it will be brought to the food distribution area for the classes. Bowls, trays, and spoons are washed, steamed, and dried by machine before being distributed to the students. To ensure the vegetables, fish, shrimp, and meat are in the correct quantity, the kitchen staff uses scales to divide the portions for each student. Lunch with fried chicken with fish sauce, tomato sauce sausage, stir-fried squash, and jute mallow soup with shrimp, the students praised it as delicious and ate all the portions.
When in the kitchen, staff must comply with regulations on wearing gloves and masks; and washing hands with soap before preparing food. In particular, cooking techniques must comply with processing procedures to avoid unfortunate mistakes. According to Ms. Nga, the weekly meal menu is developed by the school in coordination with the catering company to ensure adequate nutrition, variety, and weekly adjustments to suit weather conditions.
A representative of Huong Viet Sinh Company Limited, a unit that cooks meals at schools, said that there must be a strict monitoring process from raw materials to student meals. Every step requires the utmost care and seriousness because it is related to children's meals. The company has established processes and regulations for employees to follow. For example, the 5S process, in which 5S includes: screening, arranging, cleanliness, care, and readiness. After having a process, company leaders must also regularly inspect and supervise employees' implementation and regularly discuss with the school's board of directors to see if any adjustments or comments are needed. "The ultimate goal is nutritious and delicious meals for students," said the company representative.
Hanoi currently has more than 2,900 schools of all levels, of which the majority of kindergartens and primary schools provide meals for boarding students. About 90% of schools are qualified to provide meals for boarding students.
Source: https://tienphong.vn/tran-tro-bua-an-ban-tru-khong-chi-du-dinh-duong-post1785249.tpo
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