On the cafeteria work plan Part 1

First, the development of the purpose

In order to improve the majority of teachers and students awareness of food safety and self-protection ability, to prevent food safety accidents. Specific this program.

Second, the purpose of education

Through education to guide young people to develop good eating habits, to master a certain amount of food safety knowledge and nutritional knowledge, to improve the self-protection ability of food consumption.

Three educational measures

(a) Strengthen the leadership, clear responsibilities

Effectively strengthen the leadership of the school food hygiene and safety work. The school set up a food hygiene leading group, clear responsibilities, responsibility for the refinement, layer by layer to implement.

Leader: xx

Members: xxxx

(B) increase publicity, create an atmosphere

1, the use of school cafeteria culture propaganda slogans to create an atmosphere of publicity, the use of centralized and decentralized combination of education to learn about food safety knowledge:

2, the use of Monday's flag-raising ceremony to carry out the two and more of the national flag speech of food safety;

2, the use of Monday's flag ceremony to carry out the two and more of the national flag speech of food safety.

3, the use of class meetings to carry out one or more food safety lectures;

4, each class out of a food safety knowledge of the board.

5, food safety knowledge test.

(C) focus, pay close attention to the implementation of

School canteen supervision from the source, strict import channels, strengthen the daily management of food hygiene, and a person responsible for supervising the implementation of the department of hygiene and food hygiene management measures to regulate the selection of food cooking methods of science, and prohibit the sale of spoiled food to the students and the "three-free

(D) to strengthen the work of business training, improve the level of supervision

seriously to participate in the higher authorities to organize a good teacher training courses, at the same time, the school to the teacher to carry out a one and above the training, so that the teacher first of all their own to learn the relevant knowledge of food safety, so as to better educate the students.

On the cafeteria work plan Part 2

Guiding ideology:

Logistical work is to do a good job of kindergarten management and education work is the basis of the center of the kindergarten in the school leadership of the care and support and the active cooperation of the teachers, the garden and the garden environment on the original basis of a greater improvement. The center kindergarten in the school leadership care and support and teachers actively cooperate with the school building and the environment in the original garden on the basis of a greater improvement. This semester to "three represents" the important thought as a guide, conscientiously implement the "kindergarten education guidance program", grasp the logistics work, to ensure that the supply, to achieve a clear responsibility, the division of labor to a person, and effectively do a good job in health care, financial work, canteen work, janitorial work and the garden environment, green management work, and so on.

Specific work is as follows:

(a) do a good job of property, financial management:

1, adhere to the thrifty garden. Guidelines, the rational use of limited funds for kindergartens to do practical things, do good things.

2, do a good job of the school year's budget, final accounts of the audit, inspection and supervision, strict financial system and financial system.

3, strict financial system, a clear division of labor, all financial expenditures must be carried out under the unified arrangements of the director, each invoice must be signed by the director of the school, a review of the financial accounts every semester.

4, the accountant insisted on monthly settlement statements, so that the director of the park can grasp the situation of funds, reasonable arrangements for funds.

(B) affairs work:

1, timely procurement of teaching supplies, office supplies and teaching toys and update the work, and according to the characteristics of the garden, do a good job of the class teaching supplies and environmental layout materials.

2, do a good job of kindergarten maintenance, often check the large, medium and small toys, to eliminate unsafe factors, the kindergarten doors and windows, glass, running water and other timely maintenance.

(C) to improve the construction of the garden, create a beautiful environment:

1, management of flowers and trees, lawns, orchards. In the lawn growth period, to protect the lawn, so that it grows well, at the same time to strengthen the fertilization, increase part of the flowers and trees, so that the four seasons are always green, four seasons flowers, beautify the campus. Educate young children to take care of the kindergarten grass and trees. No clutter in the garden, a variety of toys placed reasonably, the activities of indoor and outdoor layout beautiful, to do landscaping, greening, purification, full of children's interest.

2, strengthen the kindergarten health environment management. The whole campus inside and outside the division of labor, the activities of the room by the classroom teacher is responsible for, to do a day a small sweep, a week a sweep, to ensure that neat and clean, clean windows, indoor and outdoor no confetti, no sputum, no debris, all kinds of utensils placed neatly, cleaning area without weeds.

On the cafeteria work plan Part 3

In order to conscientiously implement the National Education Commission "kindergarten cook work regulations" to strengthen the management of kindergarten hygiene work, we have formulated the following kindergarten work plan in order to comprehensively follow.

I. Organization:

The kindergarten decided to establish a cook work management committee, the head of the group by the director of the school, the deputy head of the group by the deputy director of the school, the members of the group have classroom teachers, teachers.

Second, the duties:

1, xxx is responsible for leading the coordination of the whole garden cooking health work, is responsible for the division of the health of each class at each place in the health area, sampling health work.

2, xxx is responsible for the development of the whole garden 20xx year health work plan and is responsible for the layout of the inspection, supervision of the work of the various departments and classes of health as well as the evaluation of the summary work.

Three measures:

1, strengthen the ideological education, so that everyone knows the importance of health work, know that health work is the construction of spiritual civilization and material civilization are indispensable conditions.

2, the division of cleanliness to achieve health work without dead ends.

3, to achieve the health work of the layers of planning, layout, inspection, summary assessment, and implementation of people.

4, personal hygiene as a personal assessment, class assessment, unit assessment of the important conditions.

5, the environment beautification work to send a person responsible for, and education of the kindergarten grass and trees, so that the kindergarten throughout the year to maintain evergreen, can see different flowers.

6, the establishment of early childhood common infectious diseases health leading group.

Fourth, the health system:

1, from the hygiene, required to wear neat, do not keep long hair, wash your face diligently, wash your feet, wash your hair, take a bath, morning and evening to brush your teeth, drink water with their own cups, do not spit, do not still have confetti, peels, urine and feces into the toilet.

2, the diet must be hygienic, the kitchen tableware should be disinfected every day, cooking staff and medical staff in the work time to wear uniforms and work cap, teaching staff, including cooking staff with a health certificate to work.

Kindergarten cook duties:

1, every morning at 7:30 to the post, put on a clean work clothes, wear a good work cap, do a good job of personal hygiene and preparation, on the stove and contact with cooked food before washing hands with soap, flowing water.

2, according to the age of young children, efforts to study cooking techniques: meals to do color, aroma, taste, and four collocation: meat and vegetarian collocation, rice and flour collocation, coarse and fine collocation, wet and dry collocation, nutrient mixing reasonable. Homemade snacks are colorful and delicious.

3, according to the teachers and students work and rest time, on time supply of meals, pay attention to warm in winter and cool in summer, every day to leave a good sample.

4, regular visits to the children's meals, listen to teachers and children on the food response, and constantly improve the work.

5, the strict implementation of food hygiene requirements, according to the "operation of a dragon" standardized operation. Food should be cooked and burned thoroughly.

6, strengthen the management of goods, neatly arranged; do a good job of kitchen cleanliness and hygiene, adhere to the "weekly sweep, daily sweep".

7, close all electrical switches, liquefied petroleum gas, doors and windows before work, do a good job of fire safety.

8, participate in the development of reasonable recipes, and strictly according to the recipe for the production of meals, snacks.

On the cafeteria work plan chapter 4

First, the guiding ideology

In order to effectively strengthen the school cafeteria food safety and hygiene work, prevention and control of intestinal infectious diseases and food poisoning occurs, and effectively improve the level of hygiene in our school, to protect the physical and mental health of the majority of teachers and students And life safety, according to the "Food Safety Law", "Prevention and Control of Infectious Diseases Law", "Disinfection Management Measures", "Emergency Regulations for Public **** Health Emergencies", "School Health Regulations", "drinking water health supervision and management measures" of the relevant provisions and requirements, our school has developed this plan.

Second, the work objectives

1, participate in and strive to pass the quantitative assessment of food hygiene grading, and strive for food hygiene standards.

2, increase funding to improve the school food safety environment.

3, sound mechanism, and strive to ensure that the school does not occur group food poisoning accident.

Third, the focus

1, conscientiously implement the higher authorities about the school food hygiene regulations, policies and work requirements, to ensure that the school food safety work has been laid out, implemented, and timely feedback.

2, the establishment and improvement of food hygiene and safety work responsibility, accountability system and regulations, with appropriate food hygiene and safety management organizations and personnel, to strengthen the school management, practitioners and all teachers and students of food safety training and safety education, the formation of a campus-wide emphasis on the good atmosphere of everyone's hygiene.

3, with the health supervision department to carry out school food hygiene quantitative grading assessment.

4, increase investment in food safety facilities, improve the food environment, reduce the risk factor of food safety.

5, to carry out special inspections of school food hygiene, and actively cooperate with the health, industry and commerce departments to do a good job of special rectification work, the discovery of hidden safety hazards in a timely manner to rectify, to prevent the occurrence of school food and water poisoning.

Fourth, work measures

1, strengthen leadership, clear responsibilities

Effectively strengthen the leadership of the school food hygiene and safety work. Schools set up a food hygiene leadership group, clear responsibilities, detailed responsibilities, layers of implementation, the formation of departmental collaboration, up and down the linkage of the work pattern, effective prevention, control and elimination of food hygiene and safety accidents. To establish a preventive emergency response mechanism, organization, coordination and guidance of emergency response work, once the food poisoning accident, can be quickly dealt with, to control the danger in the smallest scope, and minimize the extent. Organic combination of centralized rectification and daily supervision, canteen self-discipline and strengthened supervision, school canteen food safety in a more prominent position. Adhere to both the symptoms and root causes, focus on the root cause, publicity and education throughout, improve the system throughout, the implementation of the responsibility throughout, inspection and guidance throughout, to ensure that the rectification of the effectiveness.

2, increase publicity, create an atmosphere, highlighting the long-term effect of education.

Schools in charge of each block to work closely, to be in accordance with the relevant requirements, efforts to carry out the construction of the cafeteria food safety demonstration project. Continuously improve our school's food safety management level and hardware facilities, so that our school cafeteria from procurement, processing, personal hygiene to a new level. Make full use of health education classes, class meetings, team meetings, lectures, boards, broadcasts, networks and other forms of food hygiene and safety education, we must strengthen education, so that students develop good hygiene habits, consciously resist the purchase of itinerant food stalls. Enhance students' awareness of prevention and improve self-protection.

3, highlight the key points, pay close attention to the implementation.

Strengthen the cafeteria inspection supervision, strict investigation of illegal behavior. Schools should be in strict accordance with the "Food Safety Law", "Food Safety Law Enforcement Regulations", the school cafeteria as the focus of food safety accidents prevention and control, take measures to identify hidden dangers, and actively guide the school to continuously improve the school food safety accident contingency plan, improve the level of prevention and control and response capacity. We should always take school food hygiene and safety work as a major event to grasp, closely around the identified work objectives, pay close attention to the implementation, and strive to achieve significant results. Focus on four aspects of work.

(1) to strengthen the school cafeteria safety supervision, improve the quality of food and beverage.

School canteen supervision from the source, the establishment of the procurement of food for product certification system, strict import channels, strengthen the daily management of food hygiene, and have a person in charge; actively cooperate with the health supervision department to implement food hygiene management measures, standardize food storage, processing, cooking each link, prohibit the sale of spoiled food to the students and the "three-free

(2) Strengthen the gatekeeper of health checkups to effectively prevent the invasion of germs.

(3) to strengthen the work of prevention beforehand, to strictly prevent the occurrence of emergencies.

To further implement the prevention-oriented, unremitting work policy, raise vigilance, prevent campus aggression. Effective management of the cafeteria, strict control of outsiders into the operating room, to prevent theft and poisoning incidents, strict room door.

(4) Strengthen business training, improve the level of supervision

The operation of food. Practitioners to conduct business training, so that it improves food safety awareness and grasp of hygiene practices, to avoid the occurrence of food poisoning. Adhere to the training on duty, license system, enhance the sense of responsibility, sense of mission, to ensure food hygiene and safety.

On the cafeteria work plan Part 5

Looking back on the past semester, there are laughter, tears, gains, but also a faint loss. With the arrival of the new semester, we have some expectations and prospects for the new work, new positions, facing the new semester, with a grateful heart, our work plan for this school year is:

First, to strengthen political learning, improve the ideological awareness

Seriously study the spirit of the work conference of the new school year, accurately grasp the content of the meeting, to improve the understanding of the ideological awareness of the direction of their own work, with a clear direction to better complete the work. Clear direction, in order to better complete the higher leadership to our work tasks.

Second, learning the work of the canteen system and job responsibilities

1, the organization of training canteen staff to learn the management system of the canteen.

2, learning the content of the duties of each position.

3, organize and study the "Yangzhong City School Satisfaction Canteen Scoring Rules.

Third, to strengthen the management of food hygiene, conscientiously implement the national food safety law, in the daily procurement work, strict control, the purchased food should be fresh, can not have rot, spoilage and expiration date of the food; in the case of the quality of the premise, the comparison of goods, directly reduce the price of materials. Adhere to the "same quality than the price, the same price than the quality, maximize cost savings for the school" principle of work.

Fourth, strengthen the management of the cafeteria

In the day-to-day work to strengthen the management, to ensure the smooth flow of orders, can not appear the phenomenon of command failure and appeasement caused by the problem, we must be bold management, do not fear of offending people, all to work as a prerequisite.

Fifth, to improve their own business and self-cultivation

This year, to change their own shortcomings in many ways, to strengthen the political theory of learning, and actively participate in various activities, weekdays and colleagues to get together, help each other learn, *** with progress, improve their own cultivation, and be a qualified employee.

The arrival of the new semester means a new starting point, new opportunities, new challenges, the future is never because of its uncertainty and let us full of passion. I seem to have seen the hope, I will be more full of enthusiasm into the work of the work, with eight small staff *** with learning, *** build harmony, *** create brilliant!

On the cafeteria work plan Part 6

In order to ensure that our teachers and students in the cafeteria dining assured that teachers and students to provide a better dining environment. Consolidate the efficiency of the cafeteria work and carry out all the work in an orderly manner. Take the enrollment work as the main line. Comprehensively enhance the influence of the school logistics kitchen, for the school's re-development, and then create brilliant "spirit of work, around the realization of the school re-development" theme, inspiring, greatly to stimulate the development of my kitchen staff awareness, and enhance the staff "to do their jobs, the full range of services to teachers and students of the confidence and determination. Determination. The work of the program was developed.

Working ideas

1, to enhance the awareness of thrift and frugality. "Unsafe operation and waste is great no responsibility"; hard work and thrift is the Chinese nation's fine traditional virtues, to guide the staff to consciously develop such good habits of behavior.

2, to strengthen the staff's sense of collective honor, carry forward the team spirit, everyone has a "school honor my honor" feeling. Every half month to staff regular training in professional ethics and professional skills. Through training, assessment, some unqualified staff retraining, re-assessment, so that their respective positions to play a maximum degree of talent and skills, so that the canteen team constantly optimized to improve the overall quality of the canteen team.

Staff training

A. This semester, the plan is to train the cafeteria staff health, service knowledge. Due to the cultural knowledge level of the kitchen staff, operating skills vary, the content of the kitchen training is also different.

1, speaking affected by the method

Mainly through the form of verbal language to teach him (her) a variety of skills.

2, discussion method

Discussion around a problem, put forward their own views and suggestions, summarize.

3, demonstration method

Verbal instruction alone can not achieve the purpose, but through the demonstration of the operation of the step-by-step instructions for the operation of the essentials.

4, practice guidance method

The whole process of operation is summarized, identify problems, and propose ways to improve.

Second, the cafeteria held a meeting of all the work, the organization of staff to study China's "Food Sanitation Law"; and "school canteen health regulations", unified ideological understanding of the cafeteria a variety of health, safety rules and regulations. Improve their legal awareness and service consciousness, correct work attitude. Sign a food hygiene and safety target responsibility with each employee.

Adhere to the daily inspection of food hygiene in the cafeteria, found problems immediately corrected or dealt with. Weekly meeting of canteen staff, summarize experience, learn from the long and make up for the shortcomings, always emphasize the safety issue, and effectively ensure the food safety of teachers and students.

Develop a weekly work plan, monthly attendance, depending on the number of teachers and students dining reasonable arrangements for overtime personnel. The company's main goal is to raise awareness of the need to save money. The organization of the team leader to study the weekly nutritional recipes.

1, October to carry out "food hygiene and safety month" activities, the development of activity plans, content that the implementation of the program. Activity time schedule in (October 10th to November 10th). Activities carried out during the school leaders please supervise, regular inspection and guidance. During the activity, collect and organize all kinds of data, write a summary report of the activity, summarize the experience, find the shortcomings, and formulate a corrective plan. The work of the meal, rational matching nutritional meals, so that each student more energetic into the study.

Grasp the implementation of civilized manners

We advocate civilized dining, polite service, require classroom teachers to do a good job in the school dining students civilized dining education, and, every day when students eat to have life teachers kitchen master into the dining room patrol, table service, help solve the specific problems in the student dining.

Strictly quality control

1, "three no" food. Inspection found that there are suppliers of raw materials have expired, and there is no inspection certificate; there is no factory name and address of the food, no factory date, no shelf life, will not be allowed to enter the cafeteria.

Cultivate staff ownership, improve the overall quality of the cafeteria:

1, to improve the ownership of self-consciousness and strengthen the understanding of the importance of democratic management of employees, so that employees to participate in the democratic management, to play the wisdom of the staff and creativity, there are major decisions to listen to a wide range of employees, so that employees to open up a wide range of ideas, brainstorming, to help managers to make decisions, and when the decision is once finalized, the managers have to organize the staff to implement the program. Managers should organize the staff to implement the program, so that employees will take ownership of the posture to play the energy, wisdom and creativity, greatly enhancing the vitality and vitality of the cafeteria.

2, to be good at stimulating the staff to participate in consciousness, care about the pain and itch of each employee, to carry out some meaningful recreational activities and public welfare activities, life care about their happiness, sadness, happiness and warmth, personality respect them, and even call them a little bit of kissing so that the staff feel that they are a part of the "school", from the school can find a "home", "home", "home", "home", "home", "home", "home", "home", "home", "home", "home". "Home" feeling, at the same time, to create opportunities for them to reflect their self-worth, so that employees feel the warmth of the family and the joy of being the master, resulting in a strong sense of belonging to increase the cohesion of the school.

This semester our dietary department in Lei, the principal opened the second day of staff training sessions, in order to better serve each student, to ensure that students' health. Promote the healthy growth of students, and further improve the standard of living of students, eat delicious, tasty, nutritious three meals and three points, the dietary department from the beginning of the school year, the teacher from the original seven choose four, changed to buffet.

The above is my work plan and ideas for this semester, please leadership to put forward more comments and suggestions.

Thank you!

On the cafeteria work plan Part 7

Meal management in the kindergarten management affairs can not be ignored, because meals do not do a good job of the child can not get enough nutrients, healthy development. Kindergarten meal work should be carried out in a planned manner, and meal work to carry out certain work evaluation. Nowadays, with the general improvement of people's living standards, the dietary requirements of more and more attention to more and more scientific, especially for children who are growing up. Therefore, a good kindergarten meal work is one of the important elements of kindergarten health care work.

First, this semester, according to the "garden plan" and "health care work plan", developed a scientific and reasonable dietary work plan

The establishment of the dietary management team, set up by the director, health care workers, head chef and parents composed of the "catering" dietary management team, and strict weekly dietary management team, and strict weekly dietary management team, and strict weekly dietary management team, and strict weekly dietary management team, and strict weekly dietary management team, and strict weekly dietary management team. Management team, and strict weekly meal meeting system, carried out the kindergarten weekly "balanced recipes" development and feasibility of experiments, we are open-minded, serious study of scientific methods of food preparation, data analysis, we follow the preparation of balanced recipes of science, rationality, seasonality, weakness and other principles.

Second, the scientific arrangement of meals, to ensure nutritional balance

To ensure the healthy growth of young children, reasonable nutrition is an important condition, every day from the dietary supply of young children must be nutrients, in order to meet the growth and development of young children. Our cafeteria manager in the arrangement of recipes according to the poor digestive ability of young children, strong absorption ability, the characteristics of high nutritional requirements, and strive for a reasonable and balanced nutritional mix, diversified varieties. Weekly recipes by the health teachers and cafeteria staff *** with the participation of the development of recipes to ensure easy to operate, easy to cook.

1, pay attention to scientific and reasonable. Main and side dishes with each other, meat and vegetables between the scientific combination of sweet and salty, dry and thin, thick and thin organic combination of weekly rice, pasta cross-complementary, colorful and diverse, such as scrambled eggs, noodles, rice noodles, nutritious congee, etc., the children very much like.

2, pay attention to nutritional balance. Reasonable nutrition is to ensure that the child's health is the most fundamental material basis, 3 to 6 years old children intake of nutrients must be supplied to maintain the child's activities throughout the day in addition to the nutrients required, but also to meet the needs of its growth and development, a reasonable diet is composed of food, vegetables and fruits, meat and soybean products, oil and sugar, four major categories of food to supply the human body with the nutrients needed, which is an integral whole, one cannot do without the other. Therefore, some of the foods in the Balanced Cookbook cannot be added or subtracted casually. For example, the total amount of weekly meat and vegetables can not be less, more food should not be reduced, milk, oil, sugar, shrimp, chicken, in accordance with the recipes in the amount of light-colored vegetables can not be replaced by dark-colored vegetables, so as not to destroy the original recipes in the more balanced supply of nutrients. So scientific, rational, balanced nutrition for young children's growth is essential.

3, seasonal recipes. Vegetables are listed differently throughout the year, climate change and young children's growth and development, the amount of activity is different, so the four seasons should be different recipes, spring sunshine, young children's activities increase, so the amount of calcium is also more, the recipe arrangements need to be calcium-rich foods, such as pork ribs, shrimp, kelp, milk, and must be young children to get enough calories and high-quality protein to meet the needs of young children's growth and development and activities; Summer heat, young children poor appetite, activity and sleep is relatively reduced, meals in the coarse and fine meat and vegetarian, wet and dry with the basis of bright colors, a variety of forms, rich varieties, to light, not too greasy, the use of color, aroma, taste, type to stimulate young children's appetite, in addition to adding some heat, detoxification, summer food and fruits, such as green beans, winter melon, tomatoes, watermelon and so on. In the fall, when the weather is dry, add more vegetables that are good for the lungs, such as radish and lotus root. Winter activity is reduced, due to the cold, their own consumption of calories more, you need to get calories from food calories to supplement. Young children's meals can be when to add some high-calorie, high-protein food, can also be used to braise and other cooking methods, so that the flavor of the dishes rich some of the children love to eat, in addition to eating some red dates, fungus, etc..

Three, pay attention to the investigation and understanding, optimize the food structure

Health care personnel and cafeteria staff in addition to the recipes carefully made children's meals, but also often in-depth classroom, on-site observation of young children's meals, direct feeling of young children whether they like to eat their own food. In particular, the cafeteria staff goes into the classroom every day during lunch time to observe the children's eating situation, observing whether the quantity of meals is appropriate, whether the quality is guaranteed, and whether the children like it. We also check the children's routines and diets, and the teachers often teach the children to have good eating habits, so that the amount of food they eat is basically the same as the amount of food they are provided with, and there is no wastage of food. We usually issue a weekly "food record sheet" to the teachers to seek food advice, such as the discovery of problems in a timely manner to adjust and improve.

Four, pay attention to scientific cooking pay attention to scientific cooking pay attention to scientific cooking, prevent nutritional loss, enhance the appetite of children.

Cooking can make a series of changes in food, improve the nature of food, enhance appetite, is to promote the digestion and absorption of nutrients, but if the cooking is not scientific, but also make the nutrition has been damaged and loss, reduce and lose the use of food value, through the scientific method of cooking made meals, both color, aroma, taste, shape, and in line with the requirements of health. Scientific cooking six requirements:

1, wash: dishes whole washing, choose to remove yellow leaves, rotten leaves, in the distinguished washing, and then rinse with water, which can reduce the surface of the micro-objects, remove parasitic eggs residual pesticides.

2, cut: According to pediatric digestive function, has not yet developed sound characteristics, the production of dishes when the raw materials should be cut fine, crushed, but there is easy to cause the nutrition of raw materials and air contact opportunities and contact surface increased, resulting in the oxidation of nutrients, loss increased, so the specific operation should try to do now cut now cooking, in order to reduce the loss of nutrients.

3, with: pay attention to both color, aroma, taste, shape, but also pay attention to nutrition, pay attention to meat and vegetarian, coarse and fine with (such as fried meat with potatoes, carrots, carrots, tofu, vegetables, vegetables, hearts, etc.), so that you can take advantage of the complementary role of proteins to improve their biological value.

4, hot: according to the attributes of the dish, some raw materials often need to be scalded treatment, vegetables in boiling water turned over on the fish, both to maintain the bright color, but does not affect the taste.

5, cooking: reduce the loss of nutrients in cooking, the principle is to burn the fire burning, that is, often said the fire is big oil Wang rush frying, the heating time should not be too long, so as to avoid the loss of water-soluble proteins, such as eggs, chickens, ducks, pig's blood are rich in water-soluble proteins, these water-soluble proteins will gradually coagulate during the heating process, the longer the heating time, the more solidified the more rigid, which affects the taste and the use of nutrients.

6, tune: cooking adaptation to pay attention to salt should not be too early, too early will increase the osmotic pressure, so that the water-soluble nutrients oxidation or loss of material, and cooking beans, fried meat, salt too early, the raw materials in the protein coagulation is too early, can not be dissolved in the soup, affecting the concentration of the broth, monosodium glutamate (MSG) in the dish when the pot is put in.

Fifth, a healthy meal environment

The advantages and disadvantages of the meal environment directly affect the quality of the meal for young children, the meal environment, including the physical environment and the psychological environment in two aspects, the healthy environment (physical) refers to the light, air circulation, the temperature is suitable for more meals and utensils are clean, beautiful, the size of the appropriate, the indoor layout of the elegance of the neat and tidy. Healthy psychological environment refers to the meal atmosphere is harmonious, do not force children to eat, not corporal punishment or criticism, so that children enjoy eating. Some relaxing and beautiful music can also be played to promote children's appetite. In addition, we also carry out 3 minutes of education before the meal to the children, talk about some of the safety knowledge of the meal, today's meal nutrition, etc., so that children understand the nutrition of the food, pay attention to the safety and hygiene of the meal.

Six, the child's food hygiene and optional child food hygiene

1, do a good job of hygiene publicity work, regular training and assessment of the teaching staff, regular hygiene education for young children on the activities, the use of the "Parents' Association",

2, prevention-oriented, routine disinfection. Daily toddlers do wash their hands before and after meals (soap, running water), tableware disinfection at each meal, dedicated, activity room, bedrooms with ultraviolet disinfection, twice a week, one day a disinfection during the epidemic season, toilets, washrooms daily flushing, disinfection, bedding weekly exposure to sunlight once a week, the environment of the daily sweep, weekly cleaning, regular evaluation, rewards and penalties to cash, so that young children have a good living and hygienic environment.

3, young children's food can be divided into six categories, cereals and grains, animal food, legumes and their products, vegetables and fruits, cooking oils and condiments, all types of food meet certain health requirements in order to meet the health needs of young children.

Seven, show recipes, home communication

We will be weekly recipes published in the school outside the recipe board, so that parents know the children in the park meal structure. And through the "food management committee" this kindergarten and parents to communicate and interact with the bridge, and strive to do a good job of kindergarten meal management. Through effective communication between home and abroad, the quality of children's meals can be better improved, so that children can grow up healthily. Young children are in the period of body and brain development, so adequate and reasonable nutrition is particularly important for them. It is the wish of every parent that their children have a healthy body, and every parent wants their children to grow up healthy and strong.