Ho Chi Minh City Department of Education and Training will conduct surprise inspections of schools regarding the organization of boarding meals.
On December 30, the leader of the Ho Chi Minh City Department of Education and Training said that in 2024, Ho Chi Minh City will strengthen inspection and management of the organization of boarding meals and environmental sanitation in educational institutions to ensure a green, clean, beautiful and safe environment.
Accordingly, Mr. Duong Tri Dung, Deputy Director of the Department of Education and Training of Ho Chi Minh City, said that schools should promote the organization of boarding meals combined with increasing physical activities for students. Effectively apply a balanced and reasonable nutritional menu with the following contents: nutrition suitable for students' ages, combined with increasing physical activities for school-age children; have a suitable menu for malnourished and overweight and obese students at school. Ensure food safety conditions according to the provisions of the law on food safety.
Mr. Dung said that the principal is responsible for controlling and ensuring that food provided to kitchens, dining halls, and food suppliers for students and canteens in schools must be safe according to regulations and have a clear origin. At the same time, the head of the school is responsible to the management agency and competent authorities for ensuring food safety at the unit and enhancing proper nutrition for students.
Schools continue to carry out environmental protection activities, education and communication on environmental protection in schools, especially student toilets. Propaganda and mobilization to reduce the use of disposable plastic products and hard-to-decompose plastic bags, increase the use of recycled and environmentally friendly materials and products, encourage the use of reusable packaging and bags. Promote education on the sense of responsibility of individuals and groups in the unit in maintaining public hygiene.
Toilet facilities must meet the quantity and quality standards according to current regulations. Regularly inspect, maintain, repair and maintain toilet facilities to ensure the safety of toilet facilities at educational institutions. Regularly inspect and supervise the cleaning, deodorizing and disinfecting of toilets (before students enter school, after recess and at the end of school hours). Do not allow toilets to deteriorate, become polluted or smelly, affecting the health and psychology of students.
Kitchen staff are preparing meals for boarding students.
In addition, the leader of the Ho Chi Minh City Department of Education and Training also said that from January to April 2024, the Department of Education and Training will conduct surprise inspections and supervision of educational institutions on the organization of school meals to ensure food safety, proper nutrition, and sanitation, deodorization, disinfection, maintenance, repair and maintenance of toilets, ensuring safety requirements in educational institutions.
Mr. Duong Tri Dung also emphasized that educational institutions should promote the role of the parent-teacher association in the school health care committee according to current regulations. The school health care committee should develop a specific plan for inspecting and supervising the implementation of regulations on school meals and environmental sanitation.
Specifically, it is necessary to monitor the processing, serving and cost of each student's daily meal. Regularly monitor industrial catering facilities; strictly conduct self-inspections on food safety for kitchens and canteens in schools.
In addition to making requirements and responsibilities for ensuring meals for boarding students, the Department of Education and Training requires schools to self-check the work of ensuring environmental sanitation, especially student toilet areas. Conduct a survey on student satisfaction with school sanitation facilities every semester of each school year. Based on the survey results, schools have methods to overcome limitations and shortcomings (if any).
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