最近，孩子们的食品安全问题，再次牵动了亿万家长的心。在事件发生后，加拿大国际教育集团（CIEO）第一时间发布通知并进行培训，对各单位后勤部门再度加以自查和互查，严防死守，在日常学生食品供应过程中务必做到万无一失。
Recently, children's food safety issues have once again touched the heart of millions of parents. After recent incidents, Canadian International Education Organization (CIEO) immediately issued a notice taking action through the Logistics Departments for each location to retrain staff to make sure students’ daily food supply and preparation process are absolutely safe.
“民以食为天，食以安为先。”学校的食品安全、食品卫生关乎孩子的健康、牵动家长和学校老师的心。加拿大国际教育集团（CIEO）自创办以来，始终把食品安全放在心上，并付诸行动。在儿童膳食、产品质量、食品供应链安全等层层严格把关，打造阳光厨房，由专业的营养师制定幼儿营养膳食食谱，从食材源头、加工、搭配等方面入手，供应全程公开透明，以确保每一个孩子在校园里享受到安全、健康、高质的生活服务。
CIEO, in fact, since its establishment, has maintained high quality strictly food safety measures for children's meals. It’s our mission to build shining kitchen through inviting distinguished experts to develop healthy recipes, study proper food sourcing, improve processing, and work on other aspects of kitchen management. All of these measures serve to ensure that CIEO children enjoy safe and enjoying high quality life services on all CIEO campuses.
一、定期培训，确保标准。
Regular training to improve quality.
二、食材验收，保证品质。
Checking ingredients for safety.
三、精心烹饪，出品美味。
Hygienic food preparation.
四、餐具消毒，注重细节。
Healthy, regular utensil disinfection.
五、食品留样，力保严谨。
Food samples are strictly monitored and stored.
为了让大家更了解幼儿在园膳食情况，今天我们一起走进CIEO旗下各园校的“五常”食堂。
There are many questions parents frequently ask and in order to let you know more about our kindergarten meals, today we go into a CIEO Kindergarten's canteen.
CIEO自建园以来便推行五常管理法，五常管理法起源于日本，是一种优质的管理理念，更是一种长期运用后能出管理奇效的优质食品安全管理方法。五常分别为常组织、常整顿、常清洁、常规范、常自律，且每天早上都会进行验菜，行政、厨工双管齐下，确保安全卫生健康营养。CIEO一直秉承和坚守A级厨房的标准，目前已有10余所园校连续获评为A级厨房（等级分为ABCD，A为最优）。
CIEO kindergartens use the Five Permanent Management Act to ensure children’s food safety. The Five Permanent Management Act originated in Japan and is a high-quality management concept, but also a long-term plan for high-quality food safety management which can be maintained with wonderful results. 'Wuchang' are usually organized, often rectified, often cleaned, regular and self-disciplined. Over ten CIEO schools’ canteen have been awarded a classification of level A .
一、安全管理“看”得见
Proper safety management adheres to the following Guidelines:
1、食堂设立专职食品安全管理员和保健医生，持有食品安全管理员证和营养师证,且厨房操作人员须戴手套和防尘帽进行工作。
The kitchen has a full-time food safety administrator who holds a food safety management certificate and dietitian card.
2、严把进货关：食材供应公开透明、验收记录和索证齐全，供货方为麦德龙。
Strict access to goods: food quality is open and transparent, with acceptance records and complete proof of the quality of the goods.
对配送的食品进行严格验收，生鲜食品每天配送，确保新鲜；副食品仓专人专管，存放离地30cm,食品标签有有效日期；冰箱无隔夜肉类存放，师生绝不吃隔餐饭菜；园校长为食品安全第一责任人，校长师生共同用餐；蔬菜每天农药残留检测，行政、厨工双管齐下，合格方可使用。
Strict food distribution everyday ; Special personnel are in charge of the non-staple food warehouse, all food is stored a minimum of 30cm away from the ground, and the food label has a valid date; No overnight meat storage to ensure freshness; The principal of the kindergarten/schools is the first responsible person for food safety. Vegetable pesticide residue detection every day with a quality inspection to show they are safe to use.
3、食堂人员需要每年体检持健康证上岗外，每天都要和小朋友们一样需要进行晨检，如有异常情况不得进入食堂，并做好晨检记录。家委会成员需提供体检情况，做好防护，才可以检查食堂。
All canteen staff need to possess a health certificate updated every year. Every day children need to do a morning health check, if there are health issues spotted there will be no entrance to the canteen, this is coupled with our morning health check records.
4、规范日常操作，消毒后的餐具及时放入密闭的餐用具保洁设施内，食品盛装容器清洁卫生，生熟分开。严把食品安全操作，有健康证的家委可以随时突击检查厨房情况。
We use standardized daily operations and stric food control safety .
5、食品每天留样，每月抽检保安全。（每天的菜品都会做48小时的留样）
Food samples are taken everyday with random monthly testing to ensure food safety.
6、重视巡检，及时反馈问题，定期开展食品安全培训，组织管理人员、从业人员等参加食品安全知识、职业道德和法律、法规以及操作技能培训，并建立培训档案。
Close attention is given to the inspections, feedback given quickly for any problems and regular food safety training is mandatory and verified.
二、细节品质“看”得见
Quality detailed observations
1、做好视觉管理，物品定位、定量、明确标识，每一件物品都有名有家。
Do a thorough job of visual management, item positioning, quantitative control, clear identification, everything is familiar and well known.
2、工具整齐，规范收纳物品。
Tools are neat, clean and sterilized.
3、明确责任，制度上墙。
There are clear responsibilities and a system inplace.
4、食品存放严要求，仓库管理常规范。
Strict requirements for food storage, warehouse management is often standardized.
5、显化二次更衣室
A second room for dressing and preparing.
三、营养膳食“看”得见
with a nutritional diet being its main focus
幼儿菜谱制定按照严格的框架结构来制定：每周畜肉类、禽肉类、河海鲜、面食、蛋类、内脏类均衡配比。食谱编制时做到六个搭配：动物蛋白和植物蛋白搭配、深色蔬菜和浅色蔬菜搭配、米面搭配、干湿搭配、甜咸搭配、粗细搭配。每周都有自制中、西式点心，另外还为各种食物过敏的幼儿提供过敏餐，为营养不良、肥胖儿和特殊儿提供特色加餐。
According to the strict frame structure, the diets of young children is made according to a balance of weekly meat, poultry, veg, seafood, pasta and eggs. There are six categories: animal protein, vegetable protein, dark and light vegetables, rice and noodles. Weekly Chinese and Western snacks are homemade. Alternate meals for children with various food allergies, and for children with special requirements.
安全无小事，责任重于山！CIEO施“五常”、重“五常”，用爱心做教育，用良心做“食”事，从上至下共同为小朋友们的膳食安全建筑安全防线，守护孩子们舌尖上的安全！
Safety is no small matter, the responsibility can be heavier than a mountain! We put the "Wu chang",system, as the top for the children's food safety to build a safe line of defense, guarding the children from the inside out.
| 
