Recently, the trade union of the Curtain Fabric Company, in collaboration with employee representatives from the rubber‑impregnation plant, established a special inspection team to conduct a targeted food‑safety audit of the company canteen. The employee representatives carried out a comprehensive, meticulous oversight of the canteen’s safety and hygiene standards, working tirelessly to fortify a robust “food‑safety safeguard” for all employees.

This inspection was conducted in accordance with the principles of comprehensive coverage, targeted screening, and pragmatic corrective action. The inspection team thoroughly examined every functional area of the canteen, carrying out meticulous, item-by-item checks. In the dining area, particular attention was paid to environmental hygiene, the cleanliness of tables and chairs, ventilation and disinfection, and floor slip resistance. The team also carefully reviewed the proper storage of disinfected tableware, waste sorting and disposal, and the overall condition of facilities, ensuring a clean, tidy, comfortable, and safe dining environment that fosters a positive eating experience for employees.

With regard to the kitchen’s operational areas, the inspection team conducted a rigorous review in strict accordance with food safety management standards, focusing on the food‑processing workflow, the cleaning and disinfection of kitchen equipment, and overall hygiene in the workspaces. They meticulously verified ingredient expiration dates and storage conditions, closely scrutinized key practices such as separate storage of raw and cooked foods and the proper categorization and use of utensils, thereby eliminating potential food‑safety hazards and standardizing kitchen operations. In addition, the team gave particular attention to the operation of the cafeteria’s sample‑retention cabinets and the status of food‑sample retention, rigorously cross‑checking the sampled dishes, sampling times, and portion sizes to ensure that the cafeteria is fully compliant with the 48‑hour food‑sample‑retention requirement, maintaining standardized procedures, complete records, and full traceability and auditability.

During the inspection, the team systematically reviewed the cafeteria-related issues and suggestions previously submitted by employees, covering such aspects as food flavor, menu variety, meal temperature, pricing, and hygiene details. They provided itemized feedback on employee concerns and identified minor problems, offering targeted recommendations for corrective actions and improvements.

The head of the canteen has individually acknowledged each feedback item, set clear deadlines and specific corrective measures, and pledged to continuously refine menu offerings, enhance food quality, and strengthen hygiene controls, while institutionalizing regular self-inspections for food safety. Moving forward, the company’s trade union will continue to fulfill its oversight responsibilities, maintain open channels for employee feedback, closely monitor the implementation of corrective actions, and work diligently to create a safe, high‑quality, and welcoming dining environment for all staff.