1. Employees in canteens should persist in studying the Food Hygiene Law of the People's Republic of China and related hygiene knowledge, and enhance their awareness of hygiene and safety laws.
second, the school conducts health knowledge training for canteen employees twice every semester, so as to ensure that the time, personnel and training contents are implemented.
Third, employees in the canteen must actively and seriously participate in the training and make a good record of their study.
Fourth, after each training, organize canteen employees to conduct a training health knowledge assessment, and those who fail will be given a make-up exam. If you fail the make-up exam, you will not be hired.
5. Schools should collect training materials, make training records, collect examination papers, and put them on file.
6. All canteen employees should actively participate in various political studies, meetings and collective activities, establish the idea of serving teachers and students, enhance service awareness, and strive to study business knowledge and nutrition knowledge to improve service quality and work efficiency.
VII. All employees in the canteen should enhance their sense of time, get to and from work on time, and the management personnel should seriously abide by the school's shift system.
VIII. Strictly abide by the sick leave system.
9. Employees in the canteen should be dignified and tidy, and are not allowed to enter the workshop without working clothes and hats. Gay men don't have long hair, and lesbians don't wear rings or earrings when they work.
11. Employees in the canteen must eat in a unified place, and they must not eat snacks indiscriminately, let alone take things home.
11. You are not allowed to leave your post during working hours, otherwise it will be treated as absenteeism, and you can't do anything unrelated to your work. It is strictly forbidden to wash clothes in the workshop.
12. It is forbidden to drink at noon, and it is forbidden to work after drinking. Smoking, slapstick and loud noise are prohibited in the work area.
XIII. Pay attention to saving water, electricity, steam and liquefied gas, and put an end to running, leaking, dripping and leaking.
XIV. For cooking machinery, the user should carefully maintain it, and strictly implement the operating procedures to ensure the safety of personnel and the normal operation of machinery and equipment. Passengers are strictly prohibited in the freight elevator to prevent safety accidents.
15. The canteen should be strictly managed by fees, and no one can accept cash.
:
First, the target of training
Hygiene management personnel and canteen staff.
Second, the basic requirements of the post
1. Canteen managers
(1) love teachers and students, are dedicated to their jobs, have a strong sense of professionalism and responsibility, and are enthusiastic about serving the education cause.
(2) Good physical and mental health and moral quality, with the health certificate of canteen employees.
2. canteen staff (including cooks, buyers, storekeepers, etc.)
(1) love teachers and students and their jobs, and are enthusiastic about serving education.
(2) Good physical and mental health and moral quality, with the health certificate of canteen employees.
(3) It has a certain cultural foundation.
(4) Good personal hygiene habits.
Third, the purpose of training
"Food is the most important thing for the people, and food safety is the first priority". The safety of food hygiene is an important issue related to the physical and mental health of every teacher and student in the kindergarten. In order to standardize the management of food hygiene in kindergarten, prevent food poisoning accidents and ensure the health of teachers and students, the canteen staff should be trained on food hygiene knowledge in a planned and regular way, especially: strengthen the training on food hygiene knowledge, professional knowledge and standardized operation, improve the overall personal quality of the employees, and be civilized, disciplined, and love the school and students; Safe, hygienic, orderly and standardized.
Through training, canteen managers and employees can understand and master basic food hygiene laws and regulations, basic knowledge of food hygiene and dietary nutrition, establish good professional ethics and service consciousness, and consciously abide by relevant laws and regulations and food hygiene operation norms in practical work, so as to finally achieve the goal of comprehensively improving the food hygiene management level of kindergartens, reducing and controlling the occurrence and prevalence of collective food poisoning and food-borne diseases (including intestinal infectious diseases).
IV. Training and education 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 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.
4. Common knowledge of food pollution and its prevention and control.
5. Prevention knowledge of food poisoning and common intestinal infectious diseases:
(1) Food poisoning: bacterial food poisoning, toxic animal and plant food poisoning and chemical food poisoning.
(2) Common intestinal infectious diseases: viral hepatitis A, bacillary dysentery, typhoid and paratyphoid, cholera and paratyphoid.
(3) Food poisoning treatment principles and reporting requirements.
(4) Cases of food poisoning and intestinal infectious diseases.
6. Dietary nutrition knowledge
(1) Basic nutrients of human body (pagoda of balanced diet);
(2) the effects of storage, processing and production on the nutritional components of food;
(3) the collocation of nutrients in the diet.
7, daily safety issues: food hygiene and safety, fire safety, electricity safety
boiler safety, mechanical equipment operation safety, personal self-protection safety and other systems.
8, food hygiene and safety education and job skills training.
9. The canteen regularly organizes relevant personnel to carry out on-the-job training or skill competition activities, at least once every semester, to ensure that employees constantly adapt to the needs of development.
5. Give appropriate rewards to business backbones and people who have made remarkable progress, encourage them to learn business and technology, and improve service quality.
V. Training schedule:
Every Friday from 12: 11 to 2: 11, arrange 2 hours for training and study.
VI. Training form:
Self-learning and self-mastery are the main methods. According to the requirements of the higher authorities, the kindergarten educates its employees in a certain depth and breadth, aiming at the needs of daily life and seasonal problems, through explanations, data distribution and photo exhibitions. At the same time, because some safety issues are highly professional, relevant safety functional departments are invited to open special lectures in the park if conditions permit.
VII. Sources of education and training materials:
1. Formal laws and regulations issued by the state and its local governments.
2. Relevant safety documents issued by superiors.
3. Some information about safety in newspapers.
4. Some information about security on the network.
5. Information on safety work issued by government functional departments.
Percent Network–Staff Training Contents of Canteen Staff Training Materials for Canteen Employees