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