In order to continue to consolidate the achievements of the "Year of Standardized Food Management" and further improve the level and quality and efficiency of food management, recently, the 71st Group Army adopted the method of "on-site observation + centralized teaching" to organize and hold an observation meeting on standardized management of food at the grassroots level.
▲Intensive teaching
Meticulous management to ensure food safety
It is reported that in accordance with the requirements of "five areas, four lines, and three separations", they divide storage, processing, cutting, cooking and dining areas, establish staple food, vegetable, meat and aquatic products processing lines, and strictly separate raw and cooked foods, foods with different attributes, raw materials and finished products.
▲ Observe on the spot
The author saw at the scene that the group army also adopted the method of "coding piece by piece, unified management, classified storage, and regular inspection" to register all dishes and utensils and make signs. From the placement to the person responsible for management, each item has its own specific "ID card", which must be signed for each access.
▲Fine management
On this basis, each unit also makes a quantitative evaluation column to refine and quantify the source of food procurement, daily acceptance, canteen management order, personnel technical level, etc., and uses data to speak in the monthly evaluation, and sets hard standards, so that the concept of fine management can take root.
Ask the soldiers to improve the quality and efficiency of service
In view of the diversification of the dietary preferences of officers and men, in light of the seasonal climate, the characteristics of the units, and the tastes of regions, and in accordance with the requirements of "emphasizing nutrition at breakfast, enriching lunch, and quality at dinner," they scientifically matched and rationally adjusted the types of dishes and recipes to ensure that the taste preferences of the majority of officers and men were satisfied, and that everyone could truly be fed, eat well, and have combat effectiveness.
▲Classified processing
▲ Elaborately made
Take multiple measures at the same time to strengthen cooking skills
"According to various dishes from different regions and different practices, the cooking class makes recipes for officers and soldiers to order." According to the leaders of the support department of the group army, this is due to the fact that they adopt the training method of "going out + inviting in", regularly organize cooking training, invite local professional chefs to the team to teach experience, and select outstanding cooks to go to local cooking schools for further study and continuously strengthen professional skills.
▲ vivid
▲ Fruit platter
▲ Exquisite dishes
In addition, they also continue to stimulate the enthusiasm and motivation of the cooks to "compare, learn, catch up, help, and surpass" through a series of pragmatic measures such as regularly producing chef cooking teaching videos, organizing food satisfaction evaluations, and carrying out "star chef" selection activities.
▲ The Cook's House
Flames jumped, smoke rose
Oil, salt, sauce and vinegar make the barracks delicious
Pots and pans play a strong military movement
Through this event
Further improve the skill level of cooking staff
Improve the ability of the troops to provide food security
Effectively stimulate the "stomach" motivation of officers and men
Help improve the combat effectiveness of the troops
Kudos to them!
Text丨Jiang Yun, Yang Xijin, Meng Qingzhi
Picture丨Jiang Yucheng, Fu Shaoxuan, Su Jiapeng