The contents of health knowledge training in canteens are as follows:

The contents of health knowledge training in canteens include:

The "four noes" system is implemented from raw materials to finished products, that is, buyers do not buy rotten raw materials; Keepers and quality inspectors do not accept rotten and deteriorated raw materials; Chefs (kitchen workers) do not need rotten raw materials; Shop assistants (waiters) don't sell rotten food.

the finished products (food) are stored in "four isolation": raw and cooked; The finished product is isolated from the semi-finished product; Food is separated from sundries and drugs; Food is isolated from natural ice.

utensils and tableware are subject to "four customs clearance": washing, brushing, cleaning and disinfection.

"Four Diligences" in personal hygiene: washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; Change your work clothes frequently.

Other training contents:

1. Knowledge of laws and regulations

Food Hygiene Law of the People's Republic of China, Law of the People's Republic of China on the Prevention and Control of Infectious Diseases, Regulations on Hygienic Management of School Dining Rooms and Students' Group Dining, Measures for Hygienic Supervision of Students' Group Dining, Hygienic Standard for Catering Industry and Distribution Units, etc.

2. Knowledge of food hygiene management

(1) Hygienic requirements for canteen buildings, facilities and equipment, and canteen layout.

(2) Water source management and environmental sanitation requirements.

(3) health management rules and regulations and post responsibility system: "food hygiene system", "tableware washing, disinfection, cleaning and hygiene management system", "food procurement, storage, processing and sales system", "warehouse management system" and "food hygiene responsibility investigation system".

(4) personal hygiene requirements.

3. Hygienic requirements for food processing operations

(1) Hygienic requirements for food procurement and transportation;

(2) Hygienic requirements for food acceptance, warehousing and storage;

(3) Hygienic requirements for food processing, cooking and meal sharing;

(4) Hygienic requirements for washing and disinfection of food processing tools, utensils and tableware.