Responsibilities of food safety management personnel in kindergartens 1

1. Kitchen personnel must hold health check-up certificates.

2. The kitchen staff should actively and enthusiastically cooperate with the teachers in each class, live in harmony with all the teaching staff, obey the arrangement of the leaders, and report any objections in time.

3. Pay attention to personal hygiene and wear work clothes and hats when going to work; Personal items such as clothes, shoes, gloves, etc. should be stored as required, which shall not affect the cleanliness of the kitchen, or even the hygiene standards of the kitchen.

4. When the kitchen staff is on duty, it is forbidden to leave the post or leave the post without permission, so as to ensure that one person stays in the house; If any children accidentally enter, stop them in time and let them return to work. If any children are injured in the kitchen, the teachers and kitchen staff in the class are equally responsible.

5. It is only responsible for the processing and production of children's meals, and has nothing to do with suppliers. It is allowed to go out to buy goods, including spices, etc. If it is out of stock, contact the person in charge in advance, and the person in charge will be responsible for the supply.

6. Every day, all the food you eat is cooked and cooked thoroughly, and nothing is left. All the cooked dishes must be dropped, and nothing in the canteen will be taken away for your own use. If you find anything, you will be dismissed immediately (and the salary of the month will be deducted). If children and employees are poisoned due to hygiene, the kitchen staff should be fully responsible and bear legal responsibility (raw and cooked should be separated).

7. Cooking must be carried out according to the prescribed procedures, and the operation is standardized. Make sure the food is safe and the food tastes good. Disinfect tableware in place every Monday and make records.

8. Work and rest time: children should not be delayed to have breakfast at 8: 11 in the morning. They must wait for the children to wash dishes such as bowls and chopsticks after dinner and finish their work before they can get off work. If they have to go out or make phone calls in the middle, they must ask for leave with the manager or the director's office.

9. When cutting and cooking dishes, carefully observe the quality of the dishes, and report the problems to the higher authorities in time to ensure the quality of the dishes. If food rot is caused by man-made waste, it must be compensated at the original price and fined according to the system.

11. Be fully responsible for ensuring children's drinking water quantity in time, and prepare the water quantity for children the next day before work. If children's normal drinking water quantity is delayed due to insufficient water supply, they shall be fined according to the system.

11. All items in the kitchen preparation room should be used sparingly, and the damage caused by human factors should be compensated according to the original price, such as drying the disinfection cabinet and cleaning the refrigerator and freezer in time.

12. We should cooperate with the gradual investigation of diet in the garden at any time and unconditionally change the recipes for children according to the requirements in the garden.

13. Ensure the cleanliness of the kitchen floor, walls and all countertops, and do a good job of placing pots, baskets and other items at all times as required, and meet the health and epidemic prevention station and relevant departments at any time. If it is unqualified, the kitchen staff will take full responsibility; Keep samples for 48 hours every meal and keep records of food samples.

14, pay attention to saving energy, do a good job of cleaning and security inspection before work, such as gas, fan, power supply, water switch, etc. If the safety incident is caused by careless inspection, the kitchen staff will take full responsibility.

15. The above system will be implemented from now on. If there is any omission, please supplement it at any time!

Job responsibilities of food safety management personnel in kindergartens 2

Post responsibility system of canteen management personnel

1. Seriously implement the regulations on catering for children, arrange and allocate the post division of cooking personnel, and be fully responsible for the canteen work under the leadership of the director.

2. Responsible for organizing the political and professional study of cooking staff, adopting the methods of going out and inviting in and technical competition, constantly improving their professional ability, increasing the variety of meals and improving the overall level of kindergarten food work.

Third, organize health workers, accountants, cooks and members of the cooperative committee to work out the kindergarten meal work plan and children's weekly recipes according to the age characteristics of children, so as to achieve scientific collocation and comprehensive nutrition; Supervise and inspect the nutrition calculation of relevant personnel and the storage and archiving of food information, conduct regular dietary surveys, and fully grasp the dietary situation of children.

Fourth, insist on the regular meeting of recipes on Wednesday, so as to encourage everyone to speak freely and express their opinions. To achieve the purpose of mutual learning, communication and improvement, and promote a virtuous circle of work.

5. inspect, supervise and guide the work of all posts in the canteen at any time, improve in time when problems are found, strictly control the food hygiene in all links, and resolutely put an end to food poisoning.

6. Always listen to the opinions and suggestions of faculty and parents, and constantly improve the canteen work and service quality.

VII. Responsible for the annual performance appraisal and assessment of canteen staff.

eight, responsible for the safety of the canteen.

Responsibilities of the cooking squad leader

1. Have good professional ethics, love their jobs, have a strong sense of responsibility, and be fully responsible for the daily work of the canteen under the leadership of the director.

2. Respect the leaders, unite with the comrades, please give orders at work, assist the leaders of the park to do a good job in the canteen, be the staff of the leaders and the bosom friends of the comrades, and play the role of bridge and link.

third, fully mobilize the enthusiasm of the team members, coordinate the relationship between individuals and classes, classes and Bangui, classes and the whole park, strive for excellence, and make the cookhouse squad a united and cooperative group.

4. Be responsible for the specific division of labor among the team members, and assign responsibilities to people, so that the team members have a clear division of labor, tacit cooperation, positive attitude and strong cohesion.

5. Combining with the kindergarten's garden plan and work arrangement, lead the team members to seriously lead the various tasks of calling the class with a steelyard, and strive for excellent results.

6. Go to each class twice a week to learn about the children's meals in each class, solicit opinions from everyone, hold a good cooking class meeting according to the needs of the work, improve the work and continuously improve the service level.

VII. Lead everyone to do a good job in the health work of the team.

VIII. Do a good job in registering, keeping and cleaning the property and materials of the shift to ensure that the property is not lost.

9. lead everyone to establish the work consciousness of doing things by themselves, not waiting to finish the work of the team independently.

ten, at the end of each month, take charge of the inventory of goods in the warehouse together with the storekeeper.

Xi. lead the team members to finish the work of filling in various reports carefully, so that the figures are accurate and submitted in time.

Responsibilities of food safety management personnel in kindergarten 3

1. The director is the legal representative of the kindergarten and is fully responsible for the management of the canteen. Keep pace with the times, improve and adjust the regulations of canteen management and improve the network of canteen management according to the spirit of superiors.

2. The general affairs director is the assistant of the director in organizing and leading the logistics affairs, and is responsible for managing the daily work of the canteen, organizing the canteen staff to study, and ensuring the timely supply of lunch and boiled water for teachers and students with good quality, quantity and cleanliness.

3. Organize nutritionists to learn about infant nutrition, hygiene and food safety and cooking knowledge every month, so as to consolidate the professional ideas of nutritionists in the canteen and improve their cooking skills. Always listen to the opinions of teachers and parents to improve the quality of service.

4. Educate and publicize the canteen staff on fire prevention knowledge at ordinary times, enhance the canteen staff's fire prevention awareness, pay attention to fire prevention work, and prepare fire prevention equipment. At ordinary times, the liquefied gas should be switched on and off at will, and the electric boiling water tank should be standardized.

5. The canteen should strictly check the acceptance, do not buy or process rotten food, and do a good job in food hygiene.

6, canteen staff should do a good job of cleaning and disinfection inside and outside the canteen. Check the canteen environment and nutritionist's work every week, feedback the inspection situation in time, improve the work efficiency of the canteen, and ensure the cleanliness and standardized operation of the canteen.

7. The tableware in the canteen should be managed by special personnel, and it is not allowed to be rented or lent without permission. Sterilize one meal at ordinary times, and put it in a sealed room and a special cabinet after disinfection in time.

8. The canteen equipment should be carefully maintained and repaired in time to ensure the normal operation of the canteen.

9. The canteen staff should have regular physical examinations and pay attention to personal hygiene. Take your temperature every morning, and say that there is no physical discomfort, diarrhea and other abnormal conditions. You can only go to work when you are in normal health.

Management system for canteen employees

1 Employees shall have health examination at least once a year, and accept temporary examination when necessary. Anyone who suffers from diseases that hinder food hygiene shall not engage in the work of contacting directly imported food.

2 employees with fever, diarrhea, skin wound or infection, pharyngeal inflammation and other diseases that hinder food hygiene should leave their posts immediately, and can only resume their posts after finding out the reasons, eliminating the diseases that hinder food hygiene or curing them.

3 establish health records of employees.

4 employee training

1) Provide health knowledge training for employees who have joined the work newly or temporarily, and only after passing the training can they take up their posts.

2) On-the-job employees should receive regular training, and the training situation should be recorded.

management system of sanitation work such as cleaning and disinfection

1 A cleaning and disinfection system should be established to ensure the cleanliness of all food processing workplaces and prevent food pollution.

2 the detergents and disinfectants used shall meet the relevant hygienic standards and requirements such as GB14931 and GB14931 and GB 14931 and GB 14931, respectively.

3 the equipment and utensils used for cleaning, cleaning and disinfection should be placed in special places for safekeeping.

4 Requirements for disinfection of equipment, tools and operators' hands:

1) Equipment and tools used for food processing should be washed after use, and those in contact with direct food should also be disinfected.

2) attention should be paid to prevent food and food contact surfaces from being polluted during cleaning and disinfection.

3) Equipment and tools that are chemically disinfected should be thoroughly cleaned after disinfection.

4) Equipment and tools that have been cleaned and disinfected should be stored in the cleaning facilities to avoid being polluted again.

5) Equipment and tools for food processing operations shall not be used for purposes unrelated to food processing.

5 sample retention requirements

1) All foods eaten by children in groups should be sampled.

2) Food samples should be kept in sealed special containers after cleaning and disinfection according to varieties, and stored for more than 48 hours under cold storage conditions. The sample retention of each variety should not be less than 111g g..

6 record management

1) raw material procurement acceptance, key items in processing operation, health inspection, personnel health status, education and training, food sample retention, inspection results and complaints, treatment results, and measures taken after problems are found shall be recorded.

2) All records shall be signed by the executives and inspectors.

3) The person in charge of each post should urge relevant personnel to make records as required, and check the relevant contents of the records every day. Food hygiene administrators should always check relevant records and records.

4) Relevant records shall be kept for at least 1.2 months.

Hygienic requirements for facilities, equipment and tools in the canteen

1. The structure of equipment and tools for food processing should be conducive to ensuring food hygiene, easy cleaning and disinfection, and easy inspection, so as to avoid lubricating oil, metal chips, sewage or other substances that may cause pollution from being stranded in the equipment and tools due to structural reasons.

2. The contact surfaces between food containers, tools and equipment and food should be smooth, free from depressions or cracks, and sharp corners should be avoided in the corners of equipment to avoid the accumulation of food crumbs and dirt.

3. The equipment shall be placed in a position convenient for operation, cleaning, maintenance and reduction of cross-contamination.

4. Tools and containers used for raw materials, semi-finished products and finished products should be separated and clearly marked; Tools and containers for cutting and blending animal and plant foods in raw material processing should be separated and clearly marked.

5. All equipment and tools used in food processing areas and those that may come into contact with food should be made of materials that are nontoxic, odorless, corrosion-resistant, mildew-resistant and conform to hygiene standards. The structure of equipment and tools that are not in contact with food should also be easy to keep clean.

6. In principle, wooden materials shall not be used for the food contact surface (except those required by the process), and tools made of wooden materials shall be used, so as not to pollute the food.

7. Hygienic requirements for cleaning and disinfection of tableware and cleaning facilities

1) Tableware should be disinfected by thermal method, unless it cannot be used due to reasons such as material and size.

2) Tableware should have a special cleaning pool, which is separated from the cleaning pool of food raw materials, cleaning tools, tools and containers that contact indirect food. The water tank should be made of impervious materials such as stainless steel or ceramics, which is not easy to accumulate scale and easy to clean. All kinds of pools should be clearly marked to indicate their use.

3) The size and quantity of cleaning and disinfection equipment and facilities should meet the needs.

4) A cleaning facility for storing sterilized tableware should be set up, and its structure should be airtight and easy to clean.

8. Hygienic requirements for dust-proof, rodent-proof and pest-proof facilities.

1) The processing and business premises shall be provided with dust-proof, rodent-proof and pest-proof facilities as required. And keep a certain distance from the food processing operation.

2) The outlet and exhaust port of the drainage ditch should be provided with metal grille or net cover to prevent the invasion of rats.

9. Hygienic requirements for lighting facilities: processing and business premises should have sufficient natural lighting or artificial lighting, and the working surface of food processing area should not be less than 221lux, and other places should not be less than 111lux. The light source should not change the natural color of the observed food.

11. Hygienic requirements for waste temporary storage facilities.

1) waste containers should be provided in places where waste or garbage may be generated in food processing areas.

2) The waste container should be equipped with a cover, made of solid and impermeable materials, which can prevent the invasion of harmful animals, bad smell or overflow of sewage, and the inner wall should be smooth for cleaning.

3) Temporary centralized waste storage facilities should be set up at appropriate places outside the processing and business premises, and their structures should be sealed to prevent pests from entering and breeding without polluting the environment.

Responsibilities of food safety management personnel in kindergartens 4

1. Hygienic disinfection system for tableware

(1) Tableware must be washed and disinfected before use.

(2) special pools must be used for washing tableware, and they are not allowed to be mixed with other pools for washing vegetables and meat.

(3) Detergents and disinfectants used for washing and disinfecting tableware must meet the hygiene standards and requirements of detergents and disinfectants used for food.

(4) 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.

(5) Disinfected and unsterilized tableware should be stored separately, and there must be obvious signs on the storage cabinet.

2. Rough machining management system

(1) The rough machining room is kept clean and hygienic, and equipped with fly and rat prevention equipment. The purchased raw materials are advanced in the rough machining room, and the food is put on the shelves in categories.

(2) In the course of rough machining, the quality of all kinds of food raw materials should be checked first, and any rotten, deteriorated, moldy, insect-infested, toxic and harmful raw materials should not be processed.

(3) The pools for washing meat and vegetables should be used separately and clearly marked, and the meat processing console and the vegetable console should be used separately.

(4) the processed food should be properly kept and well protected.

(5) Disinfect the meat washing pool, chopping board, operating table and utensils every day.

3. canteen