First, raise awareness and strengthen leadership

The food hygiene work in our park has always been done by the main leaders themselves, and the leaders in charge of it are responsible for the specific work, and the food hygiene and safety work has been included in the important agenda of kindergarten work.

1. Set up a leading group for food hygiene and safety in kindergartens:

Team leader: ××× (director and secretary of the Party branch)

Deputy team leader: ××× (deputy director, in charge of safety and health)

×××× (deputy director)

Team members: Zuo Yingwen, Li Zhiyun, Liu Xiaoling and Zheng. Responsible person for implementing infectious disease prevention and control work and food hygiene and safety work at different levels:

General responsible person: ×××

Specific responsible person: ×××

Large shift responsible person: ×××

Middle shift responsible person: ×××

Small shift responsible person: ×××

Logistics group responsible person: ×××××.

3. Hold leadership meetings and faculty meetings respectively. Organize the study of document No.35 of Jingjiao Zi [2111] and document No.211111 of General Education Foundation, Notice of XX Municipal Education Bureau Forwarding Early Warning Announcement of XX Municipal Food Safety Committee on Preventing Food Poisoning Accidents in Spring and Summer, document No.211137 of Jingjiao Zi, document No.211141 of Jingjiao Zi, Emergency Notice of XX Dai and Yi Autonomous County Education Bureau on Further Strengthening School Health Work, Organize and study the Announcement "Early Warning Announcement on Preventing Food Safety Accidents in Schools" jointly issued by the Education Bureau of XX Dai and Yi Autonomous County and the Food and Drug Administration of XX Dai and Yi Autonomous County, so as to improve the awareness of food hygiene and safety prevention at any time.

4. Organize the teaching staff, especially the logistics staff, to learn the food hygiene law of the People's Republic of China, the May 4th system of food hygiene and other relevant laws, regulations and documents. Teaching staff are required to improve their sense of responsibility, enhance their sense of safety, keep the alarm ringing, realize the importance of children's food hygiene and safety, and ensure the safety and health of children.

second, improve management, Improve service quality

1. Formulate and improve various food hygiene and safety systems

* * Formulate and put on the wall 11 food hygiene and safety management systems, namely, Food Hygiene System, Restaurant Hygiene Management System, Tableware Cleaning and Disinfection System, Cooking Processing Management System, Food Rough Processing Management System, Warehouse Raw Material Management Registration System and Raw Material Purchase Request Certificate. "personal hygiene system" and "health knowledge and health inspection system for employees".

2. Hygienic management of canteen

Keep the environment in the canteen clean and tidy, take "three prevention" measures, keep the room free of flies, dust, cockroaches and rats, and keep cleaning every day to ensure that the floor and utensils are in their true colors; The indoor and outdoor sanitation of the canteen shall be carried out in a lump sum, and the utensils shall be kept clean and tidy, and the cleaning personnel shall be responsible for it. The tasks shall be defined, and the walls and roofs shall be cleaned regularly without black dirt, oil stains and cobwebs, and the doors and windows shall be clean and bright; The screen window is intact, free of dust and grease, and the tableware is clean and bright. Kitchen utensils (chopping boards, etc.) and tableware should be washed, brushed, flushed and disinfected once every meal, and then stored in the cleaning cabinet after cleaning; The detergents and disinfectants used are safe and harmless to human body; The staff shall reasonably use all kinds of facilities, equipment and appliances in their work, and shall not use them illegally or forcibly; Staff carefully check the water and electricity of doors and windows before coming off work to prevent accidents such as fire, theft and poisoning, and ensure all safety.

3. Management of food procurement, processing and storage

Strengthen the management of food procurement, processing and storage, ensure that the purchased food and raw materials are hygienic and safe, meet the national hygiene requirements, insist on obtaining certificates and tickets when purchasing, and conduct acceptance registration. Places where food and raw materials are stored are managed by special personnel, and indirect workers are not allowed to approach them; There is a special washing pool in the kitchen. The utensils for holding raw, cooked, muddy and vegetarian foods are strictly separated and neatly placed. The chopping boards and * for processing raw and cooked foods are clearly marked. The system of separating raw and cooked foods and processing is strictly implemented, and the system of making meals on a single day and eating them on the same day is strictly implemented to prevent overnight meals from harming children's health. Teachers should strictly control feeding and prevent expired, spoiled and rotten foods from being eaten by children. It is forbidden to purchase, process and sell wild mushrooms, green beans, germinated potatoes and cold dishes.

4. Personal hygiene management

All employees on duty have valid health knowledge training certificates and health certificates; Strictly check the "Four Diligences" of personal hygiene: wash your hands, cut your nails, take a bath, have a haircut, wash clothes and bedding frequently, change clothes in the locker room when you go to work, remove any jewelry, and check the work clothes and hats worn by canteen staff every day; Strengthen the study of health knowledge and health knowledge, enhance the awareness of prevention, isolate and treat infectious diseases immediately, and then return to work after recovering.

5. Drinking water management

The secondary water supply for domestic drinking water should be cleaned twice a year. Before the start of each semester, please ask the staff of the waterworks to clean it carefully, and the pool should be sealed and locked. Children drink bottled water from Yunhai Mountain Spring, which meets the hygienic standards.

6. Management around the kindergarten

There are no fast food restaurants, barbecue shops and restaurants around the kindergarten. Cooperate with the departments of industry and commerce and health supervision to supervise and inspect the cold drinks, sweets and cakes sold in cold drinks shops and grocery stores, and prohibit the sale of unqualified food to children.