The contents of the training record of kindergarten kitchen staff are as follows:

XXX kindergarten chef training record

Training time: every Monday at noon; Trainer: Cao Moumou; Participants: Wu Moumou, Wu Moumou, Qiao Moumou, Zhang Moumou.

1. What are the contents of the training for kindergarten canteen staff?

1. Personal requirements: hats and masks must be worn, and the hair must not leak out; Wash your hands frequently and disinfect properly; Change clothes frequently to keep them clean; Pay attention to personal health and personal hygiene; Keep corporate culture in mind and improve professional quality.

2. Kitchen requirements: stress honesty, reasonably arrange the kindergarten diet, and pay attention to nutrition; Check whether the purchased food is safe, clean the ingredients and keep them fresh; Keep tableware clean and strictly implement "one wash, two clean and three disinfection"; Keep the kitchen table top clean, leave no dead ends, and deal with kitchen waste in time; Keep samples for easy inspection, etc.

3. Child management: training staff on food hygiene knowledge and child management; Assist children to queue up consciously and pay attention to children's preferences for food; Pay attention to the situation of children, and make correct response in time in the face of unexpected situations; Be patient with children and meet their requirements reasonably.

2. Hygienic requirements for employees:

1. Wear clean work clothes and working caps, and the hair shall not be exposed. No smoking.

2. Keep your hands clean during operation and wash them before operation. Hands should be disinfected when handling direct food.

3. Employees who operate direct food should wash their hands in the following situations: before starting work; Before handling food; After going to the bathroom. After handling raw food; After handling contaminated equipment or eating utensils; After coughing, sneezing or blowing your nose.

after handling animals or wastes; After touching ears, nose, hair, mouth or other parts of the body; After engaging in other activities that may pollute your hands.

3. Hygienic standard of kindergarten kitchen:

1. Whether vegetables are picked, washed, cut and soaked, and it is strictly forbidden to purchase rotten and moldy food.

2. Whether the remaining food is packaged fresh and frozen, and whether there is any spoiled food.

3. Wash the kitchen utensils before use, handle them in accordance with regulations, and put them in order. After each use, the knife board should be thoroughly cleaned and placed vertically to protect the bottom, surface and edges.

4. Stove and batching table. Pot head, workbench, vegetable washing pool and dish washing pool shall be cleaned in time after use and thoroughly cleaned to keep them clean and tidy.