The management system of kindergarten canteens is sanitation and disinfection. Tableware utensils must be washed and disinfected before use. Washing tableware must use a special pool, and it is not allowed to be mixed with other pools such as washing vegetables and meat.

Detergents and disinfectants used for washing and disinfecting tableware must meet the hygiene standards and requirements of detergents and disinfectants used for food. Disinfected tableware must be stored in a special cleaning cabinet for tableware. Cleaning cabinets for meals should be cleaned and disinfected regularly to avoid pollution.

Introduction to the contents of kindergarten canteen management

Children aged 3 to 6 are in a period of rapid development of various body functions. How to make children get the nutrition they need for growth and development and how to ensure safe and healthy diet for children are issues that kindergarten canteen managers and staff should think about. At the same time, facing the complicated food market, food safety has become an important issue affecting national health.

Children's food safety is more concerned by parents and society. This book gives a detailed and concrete interpretation of canteen safety management from two aspects: canteen management and training. It is rich in content and has strong operability. Combined with the actual situation of kindergarten, this paper mainly introduces the pre-employment training, post-employment training, assessment standards and workflow of canteen staff.

This book can help readers quickly understand the canteen work, bring benefits to more kindergarten canteen managers, better serve children and effectively promote their healthy growth.