The canteen covers an area of 1100 square meters and is divided into the kitchen and dining area. The internal layout of the kitchen is clear, with rough processing room (vegetable rough processing room and meat rough processing room), cooking room, snack making room, fruit cleaning room, catering room, tableware cleaning and disinfection room, pre-loading room, food warehouse and so on.

The kitchen is equipped with 1 four-door freezer, 1 two-door freezer (respectively used to store raw materials, semi-finished products and food samples), 1 milk refrigerator, large double-head frying stove, 2 steaming rice cabinets, and double-door disinfection cabinet. There are 2 sets of kitchen facilities. The kitchen facilities are all ready to meet the needs of all teachers and students.

We have set up a canteen management network with the operation director as the group leader, the logistics director as the deputy group leader, the health doctor as the food safety administrator and the kitchen practitioners as the members. There are 4 kitchen employees, including 1 chef, 1 pastry chef and 2 kitchen workers. The certificate holding rate of full-time chefs is 100%, and the physical examination qualification rate of employees is 100%.

餐厅占地面积1100㎡，分为厨房及就餐区。厨房内部布局合理，设有粗加工间（蔬菜粗加工间、肉类粗加工间）、烹饪间、点心制作间、水果清洗间、配餐间、餐具清洗及消毒间、预进间、食品仓库、更衣室等10个分间。

厨房配备有四门冰柜1台、两门冰柜1个（分别用于存放原材料、半成品及食物留样存放）、牛奶冰箱1台、双头大型炒炉、蒸饭柜2台、双门消毒柜2台，厨房设施一应俱全，完全能满足全校师生的生活需求。

厨房成立了以运营总监为组长，后勤主任为副组长，保健医生为食品安全管理员，后勤主任、保健医生主抓，厨房从业人员为组员的食堂管理网络。厨房从业人员共4人，其中厨师1人、点心师1人，厨工2人。专任厨师持证率100%，从业人员体检合格率100%。

Hello, my name is Joe. I am now the chef at BIS. I have worked in China Hotel for 9 years. I have rich experience in both Chinese and Western food. Now I have a Certificate of Western Cuisine III, and I am very happy to bring delicious dishes to the students of BIS.

We will match dishes according to children's health needs, so that the children can eat nutritious and healthy food. The most distinctive feature is that Southeast Asian food is served on Wednesday and Western food is served on Friday. We will try to take care of each child's different eating habits according to different needs.

大家好，我叫Joe，现在在英伦学校担任主厨，之前在中国大酒店工作过9年，在中餐和西餐都有丰富的经验，现在有西式烹饪三级证书，很高兴给英伦学校的学生带来美味的菜品。

菜品上，我们会根据孩子们的健康需求进行搭配，让孩子们吃得营养又健康。最有特色就是周三是东南亚菜，周五是西式菜。我们会根据不同需要尽量照顾好每个孩子不同的饮食习惯。

1. All food sources must have business license, inspection certificate, hygiene license number, production date, shelf life, inspection date, and be affixed with the official seal of the inspection agency. Prevent the entry of "three no" products. The supplier strictly prohibits the use of imported frozen products.

2. Vegetables are tested for pesticide residues and toxins.

3. The food transportation process must be constant temperature, sealed, and packaged by category.

4. All food taken from the school shall be 15cm above the ground.

5. After the food is admitted to the school, our staff will conduct a preliminary inspection in the rough processing area. If the food is unqualified, the distribution company must deliver it immediately within 2 hours.

6. Oil: Golden arowana corn oil (non GMO)

7. Rice: King Prawn

8. Never use MSG, pigment and other additives.

9. Food acceptance: specially assigned person is responsible for management, daily food inspection and record.

10. Vegetables and fruits shall be delivered by the delivery unit on the same day to ensure the freshness and quality of food.

1. 所有食品来源必须由营业执照， 检测合格证，卫生许可证号，生产日期，保质期，检验日期，并加盖检验机构公章。杜绝三无产品入内。供应商严格规定禁止使用进口冻品

2. 蔬菜都有农药残留毒素检测报告

3. 食物运输过程必须是恒温，密封，分类包装

4. 来校取出的食品， 一律离地15公分

5. 食物入园后， 我校工作人员在粗加工区进行初步检查， 检测不合格，配送公司必须 2小时内马上配送到位。

6. 油：金龙鱼玉米油（非转基因）

7. 米：靓虾王

8. 绝不用味精及色素等添加剂

9. 食品验收关：专人负责管理，每天行政验菜，做好记录

10. 蔬菜，水果，由配送单位当日进行配送，保证食品的新鲜和质量

1. Once all food is in the kitchen, it is 15cm above the ground.

2. Plastic bags and rhizomes shall be removed in the rough processing area and are not allowed to enter the kitchen.

3. Classified transportation to different processing areas.

4. Vegetable cleaning: ① wash, ② soak, ③ rinse

5. Knife and chopping board, specially used (meat, aquatic products, vegetables, fruits).

6. All unused non-staple food ingredients shall be put into the freezer with fresh boxes.

7. Samples must be kept for each food for children for 48 hours, with 100-250 grams of samples.

1. 所有食物一进厨房离地15公分

2. 塑胶袋， 根茎类在粗加工区清除，不允许进厨房

3. 分类输送到不同的加工区

4. 蔬菜清洗：1 洗  2 泡  3 过水

5. 刀和砧板，专项专用（肉类， 水产， 蔬菜， 水果）

6. 没用完的副食品食材，一律用保鲜盒入冰库

7. 每样给孩子吃的食品必须留样，留样时间48小时，留样克数是100-250