The kindergarten canteen is a very heavy place, which is related to the food health of the staff and children in the whole park. Therefore, as a canteen staff, it is necessary to make a good training plan. Here are five personal model articles on the training plan for kindergarten canteen staff, which I have compiled for you. Welcome to learn from and refer to, and hope to help you.
↓▼↓ More related chapters on "Work Plan of Kindergarten Canteen" are recommended ↓▼↓
★ Work Plan of Kindergarten Canteen
★ Work Plan of Kindergarten Canteen in Spring Term
★ Personal Work Plan of Kindergarten Canteen
★ Model Work Plan of Kindergarten Canteen
Kindergarten canteen staff training plan 1
Last semester, the kitchen staff in our garden closely focused on the kindergarten's work objectives, worked hard, worked together, and were willing to contribute, providing quality services for children, parents and faculty. This semester, the kitchen staff has not changed, and at the same time, they have taken on the dishwashing and disinfection work of the children in the whole park. In order to improve the kitchen work, solve the worries of children, parents and staff, provide first-class services and ensure the smooth progress of all work, the following work priorities have been formulated:
Strengthen the professional training of kitchen staff
1. Learn from books, colleagues, themselves, actively explore and be brave in innovation in learning.
2. To discuss the theory and practice of cooking technology with people.
3. Continue to ensure the production of 1-2 innovative dishes per person per semester.
set up a fire management Committee to reflect the participation of kindergartens and families, hold regular meetings, and summarize and reflect on the variety arrangement and nutrition collocation of children's diet in stages.
Strengthen the inspection and supervision of the kitchen staff. The cooking squad leader should do a good job of daily supervision and inspection, keep records and report once a week.
1. Dress up for work every day.
2. do a good job in the safe operation of various machines.
3. The chopping boards for cutting lettuce and cooked vegetables are strictly separated.
4. Distribute meals strictly according to the number of children, so as to avoid wasting and not eating enough.
5. Pay attention to count the number when cleaning children's bowls and chopsticks to avoid losing them.
6. Save water and electricity.
7. Do all kinds of safety checks before work, keep people away from the door lock and prevent outsiders from entering.
Kindergarten canteen staff training plan 2
"Food is the first priority for the people, and food safety is the first priority". The issue of security is very important. Therefore, it is also an important part of canteen management to strengthen the management of canteen work and to train employees on food hygiene and safety knowledge in a planned and regular way. In order to standardize the management of food hygiene in kindergartens, prevent the occurrence of food poisoning accidents in kindergartens and ensure the health of teachers and students, this plan is specially formulated:
1. Training purpose
In order to further improve the comprehensive quality of employees in our canteen, we should strengthen the training of food safety and hygiene knowledge and professional knowledge, and really do a good job in hygiene and safety work, and we should take precautions before they happen. Work together for the goal of creating high-quality, high-level first-class service. Through training, we should improve the quality of employees in our canteen, strengthen their safety awareness, and make them serve kindergarten education with high quality. In the daily operation, it is more rigorous and standardized, and its working level is by going up one flight of stairs. Let every teacher eat with confidence, comfort and happiness, and provide a strong guarantee for the logistics safety of our park.
II. Training Contents
The People's Republic of China * * * and Ministry of Education Order No.14, Hygienic Management Regulations for School Dining Rooms and Students' Collective Dining, Basic Requirements for Health Knowledge Training for School Dining Room Managers and Employees, food hygiene laws and regulations, food hygiene knowledge, professional knowledge, various health management systems and post responsibilities.
iii. Training arrangement
Training and study are arranged twice each semester. (According to the specific situation of the canteen in our garden, we will start studying in February, and the specific arrangements are attached)
1. Participate in the food hygiene and safety education and job skills training organized by the relevant departments at higher levels, strictly enforce the food hygiene law, and prevent the occurrence of hygiene accidents.
2. answer a questionnaire about food hygiene and safety once every semester.
3. Organize on-the-job training or skill competition for canteen staff at least once every semester to ensure that employees can constantly adapt to the needs of development.
4. Employees must love their jobs, help and learn from each other, study business technology, and improve service quality and service level by constantly practicing basic skills.
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.
Kindergarten canteen staff training plan 3
In order to further strengthen the hygiene management of kindergarten canteens, combined with the actual situation of our canteen, and ensure the quality of children's dining, the canteen work plan for _ _ _ is formulated.
1. We should continue to further strengthen the management of canteen work, strengthen technical training and improve the professional level and service quality of canteen staff.
2. On the premise of doing a good job in the canteen, all canteen staff should take an active part in political study, constantly improve their own quality, and be polite, civilized and enthusiastic.
3. The canteen staff should wear work clothes and work caps during working hours, and do not receive visitors in the canteen. Smoking and other matters unrelated to work are strictly prohibited during working hours. Do not leave long nails, ensure the cleanliness of drinking tableware, floor and warehouse, and keep the canteen clean, hygienic and orderly all the time.
4. Strictly implement the food hygiene law, and the staff must hold health certificates to prevent health accidents.
5. Do a good job in food procurement, transportation, storage and sanitation. Any food that has been found to have deteriorated and corrupted will not be purchased in advance to prevent food poisoning.
6, do a good job in the kindergarten canteen hygiene, tableware should be disinfected every day, raw and cooked separately, to prevent infectious diseases.
7, vegetables and fruits should be washed, and the rice should not be raw, so that you can eat and cook now.
8. Food should be kept clean, and fly prevention measures should be strengthened in summer to prevent food poisoning among children in the whole park.
9, all kinds of materials, food, vegetables procurement to ensure quality, supply must be timely, less frequent purchase.
11, we should consciously do our job, work hard, constantly improve the quality of food, ensure no mistakes, safety and no accidents.
Kindergarten canteen staff training plan 4
1. Guiding ideology
Guided by the Party's "Ten Big" spirit and aiming at serving teachers and students, we will further strengthen the construction of logistics team, improve service quality, management level and overall taste, and strive to make the canteen a beautiful window in kindergarten work, so as to reassure teachers, parents and children.
II. Work Assumptions
(1) Improve various systems
1. Strengthen the assessment of employees. On the basis of extensively soliciting employees' opinions, we will improve the assessment rules, highlight rewards and diligence, set a positive example, and promote healthy trends.
2. further strengthen attendance management, and call the roll again, and put an end to the phenomenon of being late and leaving early
3. The vegetable purchase adopts the multi-person combination method, in which people are responsible for buying food, paying, inspecting goods, weighing and keeping accounts, urging each other, the General Affairs Department implements comprehensive supervision, and the director uniformly approves.
4. Teachers and students should ensure the variety of dishes, and strive for the quality and nutrition of dishes.
5. Conduct cost accounting, actively play the role of the food management committee, investigate the canteen management and the dining situation of teachers and students from time to time, and deal with problems in time when they are found.
(2) Improve the overall quality of employees.
1. Organize employees to learn "Food Hygiene Training Textbooks" and other materials, and appropriately organize them to go out to participate in the study. Improve workers' health awareness
2. Try to refine the division of labor, further clarify post responsibilities, link the completion of post tasks with assessment, and improve workers' post awareness and service awareness
3. Create a competition mechanism to compete among different posts in the same post, so that workers can enhance their sense of ownership in the competition and improve their technical proficiency
(3) Innovate the work flow
Wash vegetables and try out last semester.
(4) Attach great importance to health and safety work
1. Purchase food through normal channels, obtain legal certificates for contract booths, and do a good job in rapid inspection and sample retention of pesticide residues. Wash the dishes cleanly, cook the dishes at the right temperature, store them raw and cooked separately, and put and use all kinds of utensils in different categories
2. Do a good job of disinfection meticulously. Sterilize the tableware "once a day". Sterilize the small tableware with steam, sterilize the large tableware with Shikang disinfectant, and disinfect the cooked food room with ultraviolet lamp. There is a special person responsible for the disinfection work, and make disinfection records.
3. Anti-fly facilities have screens and fly-killing lights. The screen window should be closed, and a special person should be assigned to take charge of the fly-killing lamp.
4. All canteen staff must hold health certificates and health knowledge training certificates, wear work clothes and hats during work, maintain personal hygiene, and those who do not meet the hygiene requirements are not allowed to take up their posts. The environmental hygiene should be carried out in different people and in different blocks, so as to ensure that electricity and diesel oil are used for cleaning once a week.
5. The canteen cookers and other places are required to operate in a standardized manner and always pay attention to the safety of electricity and fuel.
Third, the canteen work calendar
Weekly content
1 points for good work, clear the relevant systems and responsibilities
2 The discussion draft of the assessment system is issued at the meeting of members of the food management committee. Ask for the opinions of employees. Spot check on environmental hygiene
3 Spot check on workers' hygiene knowledge learning, sanitation and disinfection
4 Follow-up investigation on work flow of canteen safety inspection
5 Spot check on tableware storage
6 Final assessment system
7 Personal hygiene of employees (including wearing work clothes, etc.) Check the environmental sanitation spot check
8 Survey of teachers and students' dining
9 Inspection of fly prevention facilities
11 Study of workers' health knowledge
11 Spot check of sanitation and disinfection
14 Spot check of sanitation and hygiene
15 Survey of tableware storage in the meeting of members of the Catering Management Committee
17 Spot check of sanitation and disinfection
19 Comprehensive survey of sanitation work
21 Work exchange, summary and review, Appraisal and recognition of canteen property cleaning and warehousing
Kindergarten canteen personnel training plan 5
1. Food hygiene management system
1. The hygiene and safety management of kindergarten canteens and children's collective dining must adhere to the working principle of putting prevention first, and implement the working principle of supervision and guidance by the administrative department of the Ministry of Health, supervision by the administrative department of education and concrete implementation by kindergartens.
2. 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.
3. The layout of facilities and equipment in the canteen is reasonable, and there should be relatively independent food raw material storage rooms, food processing rooms and dining places.
4. Tableware must be washed with standard detergents and disinfectants before use, and the disinfection conforms to the relevant national hygiene standards.
5, strictly control the food procurement, canteen buyers must hold a hygiene license business units to purchase food, to ensure its quality.
6, food storage should be classified, regular inspection, timely treatment of deterioration or beyond the retention period of food.
7. The raw materials, cookers and other utensils used in the canteen must be clearly marked and used separately; Store in place, wash after use and keep it clean.
8. The leftover food in the canteen must be refrigerated for no more than 24 hours, and it must be thoroughly heated at high temperature before eating.
9. Employees in the canteen must have a health examination every year, and they can only take up their posts after obtaining a health certificate. Employees should have good personal hygiene habits.
Second, the management system of children's health, morning and sanitation
Do a good job in the physical examination of new children entering the park this semester. For new children entering the park, they must hold a copy of the physical examination card and immunization certificate, and only after passing the physical examination can they enter the park; Do a good job in the annual physical examination of children in the park and establish management files for weak children.
1. Do a good job of morning inspection, and strictly follow the system of "one touch, two look, three questions and four check"; The weather and temperature are rising step by step, so as to prevent the occurrence of respiratory infectious diseases in spring, and pay attention to the temperature check of children entering the park in the morning; Do a good job of taking medicine records of children with medicine every day, distribute and feed medicine on time, and make a good record of children's observation all day.
2. Do a good job in children's health care in spring and summer, and help children take off and add clothes on time; Do a good job in the prevention of common diseases and frequently-occurring diseases in spring and summer; Do a good job in disinfection and mosquito killing in summer, eliminate the source of infectious diseases, cut off the transmission route, and put an end to the occurrence of infectious diseases in the park.
3. Carry out mental health education for children to improve their psychological quality; Carry out safety education for children to improve their safety awareness; Arrange a scientific and reasonable routine of daily life and activities and implement it.
4. Make a weekly recipe and strictly supervise its implementation; Children's diet should be diversified and varied, and the recipes should be scientifically and reasonably adjusted according to the characteristics of seasons and climate, so as to solve the problems in the food in time; Carry out children's psychological education to promote the healthy growth of children's body and mind.
5. Continue to conscientiously implement the health inspection system of daily health inspection, daily health announcement and monthly major inspection, put an end to all sanitary dead ends, and do a good job in daily ventilation in the classroom, so that children can have a clean, clear and refreshing living environment; Organize regular safety inspections, report and solve problems in time to ensure the safety of children's activities in the park.
6. Conduct regular business training and study for nurses, implement the work style of taking the old with the new, constantly improve the professional knowledge of nurses, improve the service quality, and make the whole park work together to do a better job.
7. Make statistics at the end of the term, write a summary of health care work at the end of the term, and make annual reports carefully.
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