First, the health and safety management of kindergarten canteens and children's collective dining must adhere to the working principle of prevention first, and implement the working principles of supervision and guidance by the administrative department of health, supervision by the administrative department of education and concrete implementation by kindergartens.

Two, the canteen should keep the internal and external environment clean and tidy, and take effective measures to eliminate rats, cockroaches, flies and other harmful insects.

Three, canteen facilities and equipment layout is reasonable, there should be relatively independent food raw material storage room, food processing room, dining place.

Four, tableware must be cleaned with standard detergents and disinfectants before use, disinfection in line with the relevant national hygiene standards.

Five, strict control of food procurement, canteen buyers must purchase food from business units with health permits to ensure its quality.

Six, food storage should be classified, regular inspection, timely treatment of food deterioration or beyond the shelf life.

Seven, canteen raw materials, cooking utensils and other utensils, containers must be clearly marked, so as to be used separately. Store in a proper place, wash and keep clean after use.

Eight, the kindergarten canteen shall not sell cold meat and cold dishes.

Nine, canteen food must be refrigerated, refrigerated time shall not exceed 24 hours, in the case of confirmation that there is no deterioration, must be thoroughly heated at high temperature, before eating.

Ten, canteen employees must have a health check every year, and obtain a health certificate before they can take up their posts. Employees should have good personal hygiene habits.