At noon of March 9, in the neat and bright staff canteen, several employees wearing disposable hats, masks, gloves and white coats were packing 390 working meals in a hurry, and within 30 minutes, this batch of reassuring boxed lunches would be transported to the production area of Wanbangde Group's headquarters in Wenling in batches by a special car, and be delivered to the hands of the employees who had returned to work at the first time.
In the face of the grim situation of the epidemic, how to ensure that the employees eat safe and secure, has become another key issue in Wanbangde epidemic prevention and control work. "In the special period of epidemic prevention and control, the employees' working meals should firstly ensure the safety, and secondly make efforts on the taste, portion and color. Since the resumption of work, due to the return of employees daily changes, our colleagues in the Department of Logistics and Security has been tightening the epidemic prevention and control of this string, the strict implementation of the box meal system, the implementation of the cafeteria to the plant, a special vehicle delivery, two points of a closed-loop management, the time period of the special person to receive the meal delivery to the staff workstation, in order to ensure that the employees return to work to eat a safe, tasty meal." Pan Huapei, head of the logistics team, said, "Due to the shortage of manpower in the staff canteen, in order to ensure that all the employees can eat hot meals at the first time, the company also deployed nine administrative staff to the canteen to support the first line."
In order to prevent and control the epidemic and avoid centralized meals, Wanbangde's logistics team has put a lot of thought into solving the problem of staff meals. On the one hand, the internal management of the cafeteria was strengthened to ensure food safety. Strictly control the "imported goods", so that the source of raw materials can be traced; do a good job of "disinfection", the cooking area, steaming area, cleaning area, dishwashing area, cutting area, packing room, etc. daily and regular full disinfection; good "processing"! "The various stages of food processing, including cutting, cleaning, cooking, food distribution, packing and disinfection, etc., should be handled by special persons with orderly division of labor. On the other hand, we do a good job of distribution and decentralized meal management. Daily by each department, each workshop special person docking logistics support team members to report the number of meals, the company arranged a special car, commissioner distribution of boxed lunches. At the same time, each department, each workshop to implement decentralized dining, fixed dining places, to achieve each department, each workshop does not pile up, do not gather.
At present, through the joint efforts of the logistics support team and the cafeteria, the company ensures that all the employees resuming work are fed with safe meals. However, due to the impact of the epidemic, the boxed meals provide fewer dishes and less room for selection, and the majority of employees have expressed their understanding and support for this. At the same time, the cafeteria staff is constantly improving the menu and adding new varieties to meet the nutritional needs of employees.
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