万双网讯  为全力保障VBS未来少年在校期间的用餐安全及营养均衡，以尽责、严谨、公开、透明的方式推动餐厅运营及建设，打造更加安全、健康、优质的膳食服务，万科双语学校餐厅于11月中旬至12月上旬每周五上午向家长代表开放，邀请全校所有班级的家长教师会主席到校参观，并进行用餐体验。学校后勤保障中心主任陈东林、行政中心陈诺斯主任、发展中心副主任黄雅娟、后勤保障中心主管张昆、餐厅甘经理、营养师等热情接待了家长，并进行了详细讲解。家长们进行了认真、详细的考察，之后纷纷以美篇、感言、小视频等方式，向本班其他家长详细描述了自己的所见所感，让家长们放心。

VBS News Net: VBS Canteen was open every Friday morning from mid-November to early December to invite all VBS PTA President of each class to inspect back kitchen and try the food for a more transparent, responsible and open canteen which offers safer, healthier and better service to ensure students' dining safety and balanced diet. Head of Logistics Support Centre Mr. Chen Donglin, Head of Administration Centre Ms. Carmen Chen, Deputy Head of Development Centre Ms. Huang, Canteen Manager Mr. Gan, Supervisor Mr. Kane Zhang and dieticians cordially welcomed the visiting parents. After the visit, parents recorded down their experience in the forms of words, reflections and videos to share with other parents who were not here so that all parents could be assured about the food on campus.

家长参观后了解到，食堂工作人员共40人，全部持健康证上岗，进入工作间全部按要求着装和佩戴卫生用品。

Parents have noted that there are 40 people working at the canteen with valid health certificates. They all put down required clothes as they enter the kitchen.

食品仓库管理规范，进货渠道规范，有资质，有证件。买回来的食品都要抽样检测，并有检测报告，上传到省一级系统进行审核、备案。

Food storage is managed well, the food supply channel is clear with documents and qualifications. Every piece of food is taken a sample for quality test with test reports which are saved and approved at the provincial system.

洗碗间：流水线操作，四道工序，餐具用洗洁剂和清水清洗——消毒机消毒——进入高温消毒柜再消毒——放入餐具保洁柜。

Dishwashing Room - four steps are followed: washing with detergents and clean water, sterilisation with machines, sterilisation at high temperature disinfection machine again and putting at cutlery lockers.

水果间：严格四步配餐——1、清洗；2，淡盐水泡；3、装食；4，配送。

Fruits Room - four steps are followed: cleaning, soaking with salted water, loading and delivering.

面点间：孩子们吃的包子、饺子、面包等面点均为纯手工制作。面点由机器和面，定期有消毒，面点蒸煮时间有质控标准。

Pastry Room - dumplings, buns and bread are hand-made. doughs are made by machines which are sanitised regularly. Steaming time is strictly controlled.

加工区：洗鱼、洗肉、洗菜水槽分设，荤菜、素菜案板和刀具均用不同颜色进行标识。

Processing space - different drains are set up to wash fish, meat and vegetables with chopping boards highlighted in distinct colours.

烹饪区：食材很新鲜，锅具等很干净。煲汤的大锅和蒸柜很大很方便。

Cooking space - the raw materials are fresh with clean woks. The steamers are big enough to cook food for everyone.

食品留样：有完善的食品留样制度，学校有专门的冰箱进行食品留样，保留48小时，每样餐食至少储存125克。学校严格执行提前半小时试吃制度，每天安排校领导轮流与学生共同进餐。食品安全管理组织架构清晰，权责明确，食品安全有保障。

Storing food samples - food sample scheme is set up to keep the food for 48 hours at specified fridge with taking 125 grams from each piece of food. The school implements food trial 30 minutes in advance by school leaders in charge every day. The food safety is ensured by the clear food safety management structure and well-defined responsibility.

学校尊重学生的个体差别。厨房标注了各年级各班就餐学生过敏汇总表，每个班提供部分特殊餐盒，照顾不同体质的学生，由生活老师发放。

The school takes note of students' differences. The kitchen highlights the allergies that students have from each class. These students will have their lunch in a different set of lunchboxes given by residence teachers.

学校尊重学生的就餐口感。餐盒分装时要求食物中心温度控制在65度，由大型保温箱装好后输送到各班级，秋冬季节可以保证学生吃上热饭。另外后勤部门会定期根据剩余饭菜研究学生口味，对喜欢吃的食物适当增加供给。

The school also values the dining experience. The central temperature of the food is controlled at 65 degree Celsius to ensure the food is warm as they are served at classrooms. Logistics Support Centre will offer popular dishes more based on the leftover food.

学校配备专业的营养师，为孩子们的健康成长打造均衡的营养美食。一星期制定一次菜谱。根据年龄，根据营养膳食结构和比例给孩子分餐，求总体平衡，保质保量。

Dieticians are hired by the school to offer balanced diets once a week. Based on age groups, they design the diet based on their body needs and dietary structures.

就餐时间充裕，孩子们吃饭安静有序，学校注重培养就餐习惯和文明礼仪。

Students have adequate time to finish their food in silence as nurtured by the school on dining habits and manners.

学校发展中心副主任黄雅娟全程陪同讲解，对生活老师的工作做了分享。为了培养孩子们的生活独立性，每周三下午放学后给低年级学生安排有生活技能课，培养学生的生活自理能力。

Deputy Head of Development Centre Ms. Huang Yajuan shared on the work done by residence teachers as she accompanied parents during the tour. Home Economics classes are offered every Wednesday after school to teach students some life skills and learn to be independent.

VBS食堂已经被评为A级食堂，属最高级别。教育局督学和食品监督管理局等相关部门领导不定期到校突击检查，确保学生饮食安全。

VBS canteen has been graded the highest Class A canteen. Supervisors from Education Bureau and authorities officers will conduct inspections without notifications to ensure food safety on campus.

家长们此行的总体感受：

Parents' overall feedback

学校对食品安全很重视，后厨规范，干净有序。餐食种类多样，营养均衡，安全好吃。学校对学生的健康饮食很关注，配有专职的营养师，合理搭配膳食，作为家长很放心。

The school has prioritised food safety as the back kitchen is clean and well-managed. The canteen offers a variety of delicious food with balanced nutritions. Parents they rest assured with Dieticians to balance students' diet.

在家长们参观结束后，学校后勤保障中心、生活部与食堂经理再次开会，将部分家长建议集中反馈，及时制定了改进措施并已开始实施。如在冬天为孩子们增加红豆沙、西米露等热饮的建议，学校已经落实。

After parents' visits, Logistics Support Centre, Residence Teachers' Department held another meeting with canteen manager to provide feedback and implement measures such as offering hot desserts to students in winter.

万科双语学校高度重视食品安全和健康工作，家长们参观后解除了疑虑，更放心了。

VBS values food safety and health to allow parents to put down their anxiety about their children's food in school.

资料提供/发展中心副主任黄雅娟、家长教师会代表

图/燕子

翻译/赖丁慈

Document Provider: Deputy Head of Development Centre Ms. Huang, PTA Presidents

Photographer: Linda

Translated by DC Lai