sodexo at cisb - canadian international school of beijing · sodexo is one of very few service...
TRANSCRIPT
Sodexo at CISB
Sodexo
March, 2021
Agenda
1. Sodexo in Brief
2. Cafeteria Team
3. HSE Policy
4. Logistics & Purchasing
5. Nutrition
Sodexo in Brief
Sodexo at a Glance Fiscal 2018
*2017 Fortune 500 ranking
€20.7bn
in consolidated revenues
World leader in
Quality of Life
Services
427,000
employees
+100 professions
80
countries
100 million
consumers
served daily
#1 France-based private
employer worldwide*
Client retention rate
93.5%
Our presence in educational institutes
WORLDWIDE
IN CHINA
20 7 4
Sodexo In China since 1995
Harbin
Urumqi
Changchun
Hohhot
Beijing Baotou
Tangshan
Shenyang
50+ cities
500+ sites Taiyuan
Tianjin Dalian
12,500 full-time employees Serving 1,100,000
Xi’an
Shijiazhuang
JinanQingdao
consumers every day
100+ service lines
Lanzhou
Chengdu
Chongqing
Zhengzhou
Wuhan
Xuzhou
Zhenjiang
Nanjing
Hefei
Suzhou
Nantong
Changshu Wuxi
Shanghai Jiaxing
Hangzhou Huangshi
Huangshi Ningbo
▪ On-site Services ▪ Benefits and Rewards
Kunming
Changsha
Guiyang
Nanning
Nanchang Wenzhou
Fuzhou
Xiamen
Services Guangzhou Dongguan Shantou
Zhaoqing Foshan Jiangmen
Huizhou Shenzhen
Our offices in China
Cities we are present in China
Zhongshan HK
6 South China Sea
Cafeteria Team
Organization Chart
Regional Director
Tracy Tan
Lewis Ma
Liu Peng
Nutritionist
Eunice Li
Wang Yujun
Head Chef
Area Executive Chef
Unit Manager
Lewis Ma
Unit Manager
Liu Peng
Area Executive Chef
▪ 30 years operation and management experience in hospitality industry
▪ Used to be the Sous Chef in Kempinski, Holiday Inn , New World Hotel and Executive Chef in WAB, site manger in BIBA and CISB
▪ 14 years experience in hotel cafeteria
▪ 7 years experience in Fairmont Beijing Hotel
Wang Yujun
Head Chef
Eunice Li Nutritionist
▪ 20 years experience in western Food
▪ Many years experience in hotel and international
school.
▪ Registered Dietitian in both U.S. and China ▪ 5 years experience in clinical and community
nutrition
HSE Policy
A Time-Tested Hygiene and Safety Expert
Sodexo is one of very few service providers with its own dedicated Hygiene
and Safety department. The team is responsible for developing,
implementing and auditing H&S standards with 11,000 employees working
at all sites in China.
Sodexo is capable of providing comprehensive scope of Hygiene and Safety
services for clients including assessment of premises, customization of food
safety control, investigation of H&S incidents, customization of cleaning
programs, kitchen design consultancy, H&S audit and report, food safety
training, and third-party auditing and testing services.
Hygiene, Health, Safety and Environment
A culture built around a zero accident mindset
Leadership focus
culture and behaviours are driven by the examples and boundaries set by our leaders coupled with a visible commitment to improve
Leadership
Communications &
Engagement
Communications and engagement
have to exist at every level of the organisation, recognising that safety
is the responsibility of everyone, at every level, in every environment and
for every activity and job
Training and competence
maintaining and developing our capabilities and competencies enabling us to effectively identify and manage HSE risks
Compliance &
Learning
Training &
Competence
Compliance and learning
robust processes to assure we adhere to HSE laws, regulations,
Group standards and client contractual commitments
combined with a systematic approach to learning from any
accidents that do occur
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A proactive platform of health and safety management
Salus will be used for:
▪ Report accidents in a same way and share information
▪ From the accident occurred and took the appropriate action plan until the end, it includes the action classification, alarm, investigation and root cause analysis.
▪ It can automatically generate the report.
▪ Analyze our performance based on compete date to identify differences and improvement.
Salus work scope includes :
▪ Food safety
▪ Workplace safety
▪ Environmental / Security accident
▪ Claim management
Salus will:
▪ Save money
▪ Effectively avoid waste
▪ Improve our standards
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Logistics & Purchasing
Our commitment
• Health and safety is the founding pillar on which we base our mission
to improve the Quality of Life.
• From farm to fork, Sodexo number 1 priority is always food safety.
From the source
▪ On the road Preparation
to service
Food safety, from the source
Supplier Quality Control › Rigorous Supplier Selection (over 100 checks)
› Fully independent Supervision
Product Quality Control › Platform Testing
› Site Testing
› Food safety Testing
▪ 50 cities, over 8000 different food & beverage products
Logistics Flow
Supplier delivers goods directly to Sodexo
• Manufacturer
• Distributor
Manufacturer delivers goods to Sodexo Canteen through Logistics supplier.
Manufacturer is called as “Upstream”.
Logistics Supplier
Quality inspection by professional staff
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Temperature truck with GPS
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Warehouse
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Standard operation
procedures for meat,
vegetables, fruits…
Food safety, preparation
A comprehensive
quality inspection of
the package, label,
certificate, temp.,
weight, product.
“off the ground,
off the wall”
“first in, first out”
Overseen by
qualified chef and
assistants, follow
detailed menu plans
and recipes
Sanitation regulations
on servers, serving
areas, serving
environment..
Dry provision room, freezer,
refrigerated storage
Storage time differs for
various kinds of foods
Food temperature control
HSE Team
Serving
Processing
Storage
Receiving
Online monitor managing
According to monitoring center to control all supplier's delivery and warehouse. including location
monitoring、Temperature monitoring、CCTV monitoring、closed testing.
Warehouse temperature
humidity monitoring
real-time monitoring
Warehouse distribution
video monitoring
Daily Quarantine license
Received Foodstuff Photos
Nutrition
We look after you child’s nutritional needs !
▪ Food plays a crucial role in the
development of children, it is
critical that they have a balanced
menu.
▪ Sodexo is dedicated to upholding
students’ Well-Being and serving
meals that will support their growth,
development, health and academic
achievement.
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Menu Program for KG
Happy face means
heathier choices and they
can have as much as they
want. We like these.
Flat face are limited for
weekly occasions
Sad face, whilst the
children love these dishes,
we are very careful on
how often we serve them.
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We have introduced Menu Programme, which highlights food varieties, healthy cooking
methods, suitable portion size and full-scale intake of nutrients which is show as a face
below. We understand that children like treats, but we aim to make our treats healthy, or
limit the times they appear on the menus.
Menu Program
• Follow standard structure to
create menus
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• Clarify recommendations for
a menu cycle
Menu Program – KG / PM
Icons Preschooler Primary
≥80%
≥ 70%
< 15%
< 20%
< 5%
< 10%
• Easy to generate
reports
Offer Type 16th Da y
Pork
17th Da y
Fish
18th Day
Wonton/dumplings
/noodle/P asta/P izza( Chicken )
19 th Da y
E gg + m e at
20 th Da y
B eef o r p oul tr y
Main entrée Option 1
Tepp any aki wi th mu ch sau ce o r o il s浓味铁板烧 , Ba rbe cue wi th mu ch s au ce o r o i ls 浓味烧 烤, Deep -f rying 炸 , Cri sp y f ry ing
酥炸 Too mu ch bu tte r o r c rea my (2 0 g ra ms o r abo ve pe r d i sh ) 太多黄油 或奶油 ( 20g 或以 上), Ch oc olate 巧克力, Don uts
甜甜圈, Ice-cream 冰淇淋,Sugary d rinks 含糖饮料,Crispy cookies 酥点,Cakes 蛋糕
St i r-f ryi ng 炒, Bra s i ng in so y s au s e 红烧 , Ro a s ted wh ole ch i c ke n o r d u ck 烤 鸡 或 烤 鸭 , Ho t O il So a kin g 过油, Sa l t -
ro as ting 盐焗, Sp rin kling Oil s 淋明油, Pan -f ry ing wi th le s s o il s 少油平 底锅 煎 , Mu ch p ro ce sse d mea ts (20 g ra ms o r abo ve
pe r d i sh ) 含 有 较多 加 工或 腌 制的 肉 , wi th so me fa t ty me a t 少许肥 肉, Mu c h b u tte r o r c rea my (1 0~ 20 g ra ms pe r d i sh ) 较 多黄
油或奶油 ( 10 ~20g ), Mu ch Chee se (20 o r a bo ve g ra ms pe r d i sh ) 较多奶 酪( 2 0g 或以上) , T ailo r-mad e c ak es wi th li mi ted
fat and sugar 特制少糖少脂肪的蛋糕
Stea min g 蒸, Bo ili ng 煮 ,Sc a l d in g 白 灼, Sa la d o r Col d Mi xi ng 沙拉 或凉 拌, J ell y 胨 St i r-f ry in g o r Ro a s tin g wi th ou t mu c h
o il s少 油炒 或 烘 烤 , Ca s s e ro l es砂 锅 菜 , Ste wi ng o r S i m me ri n g 炖或煨 , Le s s p ro ce s s ed me a ts (l es s th an 20 g ra ms pe r
d ish ) 含较 少加工 或腌制 的肉 No mu ch but te r o r c rea my (les s than 10 g ra ms p e r d i sh )少许黄 油或奶 油( 少于 10 g ), No much
cheese (less than 20 grams per dish) 少于20g奶酪
Color Code
-Mainly for lean meats
-No a n y p ro c es s ed me at fo r
preschoolers
Potato/Sweet Potato/Taros/Corn on cob/Pumpkin
Ri ce / Co a r se G r ain s (o at s, ) / Mi s c el la ne ou s G rain C r op s / Co u s Co u s / Q uino a
P ortion si ze equi valent s: Coo k ed ri ce: 75 ~100 g / B rea d: 40 ~60 g / Noodle: 90 ~120 g
Notes: 100 cooked rice equals to 200 steamed or boiled potatoes
Grains
Fruits + Vegetables + Eggs + Beans or Beancurds + Diced Chicken Breast: 30~50 g per kid Salad
P o rtio n siz e: 6 0 ~8 0g
Steaming / Boiling / Poaching * 4 times or more per week Baking with oils/ Grilling no more than once per week
Leafy / Stem *1 Gourds/ Flower / Fruits / Legume * 2 Mixed Vegs * 2
Veg Dish
Cooked lean meat: 35~40g, equal raw meat: 40~50g Meats
Othe rs
Fish - Green
Ham - Yellow
Chicken - Green
Pork - Green
Fish - Green
Sandwich
B raisin g / S ti r-f r ying/o r wi th so m e fatt y
meat Steaming / Roasting Boiling / Steaming Braising / Stir-frying /Pan-frying Roasting / Steaming / Boiling
Egg - Green
Chicken - Green
Ham/Bacon - Yellow
Fish - Green
Chicken - Green
Sandwich
Green / Yellow Braising / Stir-frying Boiling / Steaming Roasting / Steaming / Boiling Green or Yellow
Duck Pork W onton /du m pl ing s /no odle/P a st a/
Pizza(Beef) Chicken Pork
Option 1
Main entrée
15th Day 14th Day 13th Day 12th Day 11th Day Offer Type
Ham/Bacon - Yellow
Chicken - Green
Fish - Green
Pork - Green
Chicken - Green
Sandwich
Roasting / Steaming / Boiling Green or Yellow Roasting / Steaming / Boiling Green or Yellow Green or Yellow
Fish Egg + meat Wonton/dumplings
/no odl e/P a st a/P i z z a( C hi c ke n) Beef Pork
Option 1
Main entrée
10th Day 9th Da y 8th Da y 7th Da y 6th Da y Offer Type
Ha m / B a co n or E g g - Y el lo w or
Green
Chicken -Green
Fish - Green
Egg or beef - Green
Ham / Bacon -Yellow
Sandwich
Steaming / Roasting Green or Yellow B r aisi ng / S ti r -f r yin g/ or wi t h fatty m ea t Roasting / Steaming / Boiling
Burger/French fries(Chicken) Egg + meat Wonton/dumplings
/noodle/Pasta/Pizza (Pork) Chicken Fish
Option 1
Main entrée
5th Da y 4th Da y 3rd Day 2nd Da y 1st Day Offer Type
MENU Planning for Preschoolers
KPI Specification for Menu Program
1. Main ingredients for a cycle menu (Meat & Mixed dish)
2. Color codes for healthier choices
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Part 2: Ratios of healthier dishes
Ratios Day 1~5 Day 6~10 Day 11~15 Day 16~20 The Ratios
Happy face 59 16 14 15 14 74%
Flat face 17 3 5 4 5 21%
Sad face 4 1 1 1 1 5%
80 20 20 20 20 100%
Part 1: Ratios of protein food from main entrée dishes
Main Ingredients Day 1~5 Day 6~10 Day 11~15 Day 16~20 The Ratios
Pork 15 5 4 3 3 25%
Poultry 17 2 6 6 3 28%
Beef 11 3 2 3 3 18%
Seafood 11 3 2 2 4 18%
Egg 6 2 1 1 2 10%
60 100%
Main
Ingredients Targets
Pork 20~30%
Poultry 20~30%
Beef 10~20%
Seafood 10~20%
Egg 10~20%
100%
Special Food
▪ Sodexo is a nut free kitchen.
▪ Please contact us for allergies or special diet.
Seafood Fruits Meat Veg. Dairy
Seafood
Shellfish
Mango
Pineapple
Beef
Mutton
Kidney Bean
Peas
Milk
Egg
For the above allergens, we will provide a suitable alternative.
“” Thank you for your trust!
We will make more efforts to
make children eat healthier
and more happily!
Thank you