2. Limited supply of special flavor foods to meet students' nutritional needs and personalized consumption needs. The price of flavor tangkou is based on the principle that each meal per person does not exceed the social catering price, and the prices of various varieties are clearly marked after being reported to the catering service center for filing and review. Third, establish a grain stabilization fund. Set up a price stabilization fund to ensure that everyone in the canteen can meet the basic needs of students.
In addition, in the procurement of raw materials, the standard varieties will not increase in price for one semester within a certain increase in the market, ensuring that the purchase price is lower than the average purchase price of colleges and universities in the city, thus reducing the raw material cost of restaurants.
Strictly control the daily supervision of the canteen.
Comprehensively improve the information level of students' centralized dining safety supervision, build a smart canteen platform in the new district, and fully equip the school canteen monitoring facilities to realize all-round and full-coverage supervision from the whole process of raw material procurement, production and processing, nutrition menu, food distribution and dining order. And open it to parents and the society in real time through mobile APP, etc., to ensure that students' centralized dining materials are reliable, the process is controllable, the problems can be traced back, the sources can be traced back, and the responsibilities can be investigated.
The Education and Sports Bureau, together with the Market Supervision Bureau and other departments, conducts regular inspections of school canteens in the whole region, and regularly audits the financial revenues and expenditures of canteens to ensure the standardized operation and food safety of school canteens. Schools should establish a financial disclosure system for teachers' and students' dining services, regularly publish teachers' and students' dining revenues and expenditures and the procurement of bulk ingredients, and consciously accept the supervision of students, teachers and parents.