Through the training, school canteen managers and practitioners can understand and master the basic food hygiene laws and regulations, as well as the basic knowledge of food hygiene and dietary nutrition, establish good professional ethics and service consciousness, and consciously abide by the relevant laws and regulations and the code of practice for food hygiene in their actual work, so as to ultimately achieve the goal of comprehensively enhancing the level of food hygiene management in schools, and reducing and controlling the occurrence and prevalence of collective food poisoning and food-borne diseases (including enteric infectious diseases) in schools. The ultimate goal is to improve the overall level of food hygiene management in schools and to reduce and control the occurrence and prevalence of collective food poisoning and foodborne diseases (including enteric infectious diseases) in schools.

1. Knowledge of laws and regulations

"The People's Republic of China Food Hygiene Law", "The People's Republic of China Law on Prevention and Control of Infectious Diseases", "School Canteens and Students' Collective Meals Hygiene Management Regulations", "Measures for Hygiene Supervision of Students' Collective Meals", "Catering and Collective Meals Distribution Units Hygiene Regulations" and so on.

2. Knowledge of Food Hygiene Management

(1) Hygiene requirements for cafeteria buildings, facilities and equipment, and cafeteria layout.

(2) Water management and environmental hygiene requirements.

(3) hygiene management regulations and job responsibility system: "dietary hygiene system", "meal (drinking) utensils washing, disinfection, cleaning and hygiene management system", "food procurement, storage, processing, sales system", "warehouse management system", "food hygiene accountability system" and so on.

(4) Personal hygiene requirements.

3. Food processing operation health requirements

(1) food procurement and transportation health requirements;

(2) food acceptance into the warehouse and storage health requirements;

(3) food processing and cooking and meal hygiene requirements;

(4) food processing tools, utensils and tableware scrubbing and disinfection health requirements.

4. Knowledge of common food contamination and its prevention and control.

5. Knowledge of prevention of food poisoning and common intestinal infectious diseases: