Kindergarten catering system

In order to ensure the food safety in the canteen of the kindergarten, further improve the quality and service level of the canteen, and ensure the food safety of teachers and students in the canteen, this system is formulated according to the Regulations on the Management of Food Safety and Nutrition Health in Schools.

(1) In this system, the head of the kindergarten or the executive head of the kindergarten eats with the children as the first responsible person, and other responsible persons who accompany the meal are members of the kindergarten board.

(2) Every day, the park appoints a director or supervisor to accompany the meal according to the meal accompanying schedule, and fills in the meal accompanying record form in time and submits it to the canteen management for filing.

(3) The meal attendants are responsible for carefully evaluating the appearance, taste and quality of the meals in the dining hall, supervising the sanitary environment of the dining hall and the working conditions of employees, soliciting opinions and suggestions from the children who eat, and keeping a record of accompanying meals.

(4) Kindergartens shall uniformly print the accompanying meal record form, including the date and meal times, the visual evaluation of the variety name, appearance, taste and quality of the meal, the feedback from the children, the problems found and the rectification, and the signature of the accompanying person. The accompanying meal record form must be recorded in detail by the accompanying meal personnel after this accompanying meal.

(5) The person in charge of accompanying meals is not allowed to bring food into the garden for meals or add meals on the day of accompanying meals, and is not allowed to open a small stove to make meals in the garden.

(6) the cost accounting system is implemented for accompanying meals, which is calculated once a month by the canteen according to the food cost and deducted from the staff's meals by the garden.

(7) The garden provides tableware for the catering staff. The catering staff should enter the class ten minutes before the start of three meals and sit in the children's class to eat together. The amount of catering staff should be uniformly quantified (according to the amount taken by the children) and sub-packed by the canteen.

(8) The first responsible person should strengthen the inspection of the catering situation, be responsible for supervising the sanitary environment of the canteen and the work of employees, and regularly report the inspection situation. The catering staff should immediately point out the following situations, and ask the canteen management personnel to rectify and correct them in time:

① The sanitary environment of the canteen is poor and the articles are placed in disorder;

② The facilities for preventing flies, dust and rats in the canteen are insufficient;

③ The canteen staff do not wear work clothes and hats, disposable gloves or use special tools to directly touch the food to be sold

, or other things that do not meet the professional behavior requirements of employees;

④ The food tastes too light or salty;

⑤ the time between food processing and sales is too long.