The contents of the training for canteen staff before the start of school are as follows

1. Food safety knowledge:

1. Food storage and handling: Trainers need to know how to correctly store and handle ingredients, including temperature control, prevention of cross-contamination, and use of food shelf life.

2. Hygienic standards: Learn and strictly abide by food safety and hygiene standards, including washing hands, wearing hats and gloves, etc.

2. Kitchen operation:

1. Cooking skills: Learn the cooking skills of various foods, ensure that the food is cooked evenly and thoroughly, and maintain the delicacy and quality of the food.

2. food processing and cutting: learn how to cut, prepare and process ingredients into various dishes to ensure the safety and hygiene of ingredients.

maintenance of tableware and equipment:

1. cleaning and disinfection: learn how to clean, disinfect and maintain kitchen equipment, tableware and cookers to ensure that they meet the hygiene standards.

2. troubleshooting: master some basic troubleshooting skills to ensure that you can respond quickly when the equipment fails.

Fourth, food service and hygiene:

1. Food setting: Learn how to set the food beautifully and improve its attractiveness.

2. Hygienic operation: Learn how to keep the working environment clean, including the workbench, operation desk and tableware.

v. canteen rules and regulations:

canteen rules and regulations: understand the rules and regulations of the school canteen, including working hours, dress code, holidays, etc.

VI. Food storage and management:

1. Food inventory: Learn how to manage food inventory to ensure that food will not expire or be wasted.

2. Food distribution: Know how to distribute food correctly to ensure the quality and freshness of food.

VII. Customer service:

1. Etiquette and service attitude: Learn how to interact with customers, maintain a polite and friendly service attitude, and meet their needs.

2. Complaint handling: master the methods to deal with customer complaints, actively solve problems and maintain good customer relations.

VIII. Emergency and safety:

1. Fire and emergency evacuation: Learn how to deal with emergencies such as fire to ensure the safety of the workplace.

2. Food poisoning treatment: Understand how to deal with food poisoning incidents and take emergency measures to protect customers' health.