As a Chinese saying goes, Food counts most for people, of which safety comes first. Food safety is the most important of all. To further protect students’ health and ensure the hygiene and safety of food at school, Sias IS follows the food safety management standards, manages the kitchen, and conducts every operation in a strict manner.
“民以食为天，食以安为先”，食品安全职责重于泰山，为进一步呵护学生的健康成长，确保学生的饮食卫生与安全，郑州郑东新区西亚斯外籍人员子女学校按照食品安全管理标准，严格管理后厨，落实到每项区域操作的规范。
The health of school kitchen staffs directly affects the food safety and students’ health. All Sias IS kitchen staffs have qualifications and health certificates. They take regular check-ups in the morning and afternoon every day.
学校餐厅从业人员的健康情况直接影响着食品安全及孩子们的身体健康，西亚斯外籍人员子女学校餐厨从业人员都具备上岗资质及健康证，并每天进行按时晨午检。
The Market Supervision Bureau of Zhengzhou and the Market Supervision and Administration Bureau of Zhengdong New District usually conduct random inspections on the school kitchen and cafeteria.
郑州市市场监督局及郑东新区市场监督管理局等部门也会对学校厨房及餐厅进行不定时抽检。
Random Inspection on September 15th
9月15日抽检
Sias IS Kitchen Daily Duty 厨房一日流程
Clothes Changing and Hands Washing 更衣洗手
Kitchen staff should wear masks, clothes, and hats in strict accordance with operating standards. Before and after operation, the hands should be fully cleaned and disinfected in strict accordance with the seven-step washing technique.
食堂从业人员严格按照操作标准，佩戴口罩、衣帽。操作前后严格按照七步洗手法进行手部的充分清洁和消毒。
.Purchase Acceptance 采购验收
When purchasing food (designated receiving and inspection personnel), it is required to request the quality inspection certificate of food ingredients (two certificates and one report) and keep registration notes to ensure the quality and quantity of all ingredients.
采购食品(收货及验货专人专职）索取食材质量检测凭证（两证一报告）并做好采购登记，以确保食材质量及数量。
Ingredients Storage 食材分类存放
After the acceptance of the food ingredients, designated staff shall double check before entering storage. All ingredients should be put off the ground and away from walls. Storage should be clean, ventilated, moisture-proof, and dust-free. The validity of ingredients should also be checked regularly.
食材验收后由专职人员再次清点至库房；做到离地隔墙、通风防潮、清洁无尘并定期检查效期。
Ingredients Preparationhe ingredients are roughed and cut 食材粗加工切配
Food ingredients must be handled by assigned staff at assigned areas, following the cleaning protocol of "cleaning, soaking and rinsing". Raw and cooked ingredients, as well as containers shall be classified and clearly marked.Attention shall be paid to the time and proper method of storing the processed food, which should be immediately sealed and placed in the semi-finished or finished product area.
食材原料处理必须专人专区操作，坚守（一清/二泡/三冲）的清洗原则；加工原料及容器具需生熟分类并有明确标识，注意食材加工后的存放时间及方法（加工后的食材需立即封膜放至半成品或成品区）。
Cooking and Pastry-Making 烹调及面点
Cooking and pastry-making shall also be operated by assigned staff at assigned areas. Before operation, the operator's hands and worktops shall be kept clean. All kinds of condiments and raw ingredients shall be checked to see whether they have expired or deteriorated. Follow cooking protocol: When boiling ingredients, the central temperature shall be above 70 °C, and left-over food shall not be processed for the second time.
制作烹调及面点制作由专人专区操作，操作前保证操作者手部及台面的清洁，检查各类调料及原料有无过期腐坏变质情况，坚守烹调原则（煮熟煮沸，中心温度>70度，回收食品不得进行二次加工处理）。
Separate Meal and Keep Samples 分餐及留样
Separate meal: The food cooked for the students should be stored in an environment below 25℃, and the storage time should not exceed 2 hours. If it is stored for more than 24 hours, it can be eaten only after being thoroughly heated again at high temperature. Sample-keeping: All food ingredients supplied on the day shall be stored in fixed refrigerators for more than 72 hours in different containers on time. Each ingredient shall weigh 125-200g and be kept in records; More than two people shall be present to discard the sample to ensure it is without any issue, and the sample discard time shall be recorded and signed.
分餐：学生餐点烹调后的食材需在25度以下环境存放，存放时间不应超2小时，存放超24小时需再次高温彻底加热后方可食用。留样：当日供应的所有食材应分类分容器按时放于固定冰箱中保留72小时以上，每样食材需达到125-200g并做好留样记录；弃样时需有两人以上参与，确保样品已弃样并无异常并做好弃样时间记录及签名。
Disinfection After Meals 餐后消毒
After tableware is collected, the system of "rinsing, washing, disinfecting and cleaning" shall be strictly followed. The tableware that has not been disinfected shall not be used. The tableware shall be specially cleaned at assigned sink, and all cabinets shall be regularly disinfected. Clean the site and disinfect the air after operation.
回收餐具后严格遵守“一冲二洗三消毒四保洁”制度，未经消毒的餐具不得使用，专池专用，定时定柜消毒。操作结束后进行场地清洁及空气消毒。
Ensuring the health and safety of students is the priority and key responsibility of Sias IS. While food safety is the most important issue that every parent cares about, Sias IS will, as always, strengthen the management and implementation of various systems of food safety, and provide nutritious, delicious meals for each student.
保证学生的健康和安全是西亚斯外籍人员子女学校工作的首要任务和重要职责，食品安全是每位家长最关心关注的重要问题。西亚斯外籍人员子女学校将一如既往地强化食品卫生安全各项制度的管理和落实，在确保食品安全的同时也为每位学生提供营养丰富，美味可口的餐食。
As it turns cold, the season of fall is also a time when the yang shrinks and the yin grows. Therefore, the diet in fall should focus on moistening and replenishing with balanced nutritions. It is recommended to eat more vegetables and fruits that can nourish the yin and moisten the lungs, such as pear, watermelon, lily, lotus root, spinach, carrot, and soybean sprout, etc. These foods are rich in vitamins and micro elements.
秋季的特点是由热转寒，阳消阴长，所以秋季饮食保健当以润燥益气/平衡营养为主。建议多进食具有滋阴润肺的蔬菜水果，有利于身体的健康。如雪梨，西瓜、百合、莲藕、菠菜、胡萝卜、黄豆芽、绿豆芽等。这些食品含有多种维生素，微量元素，营养丰富。
