Kindergarten food safety work schedule 1

In order to implement the spirit of the Education Bureau's work plan on school (kindergarten) food safety, kindergarten food safety work is put on the agenda. In order to effectively implement the food safety work in kindergartens, strengthen the supervision of kindergarten canteens, ensure the safety of all teachers and students in kindergartens, and avoid food safety accidents, Our kindergarten has made the following plans:

1. Establish an organization

Leading Group for Food Safety Supervision in Kindergarten Canteen:

Leader: xxx

Member: xxx xxx xxx

Leading Group for Food Safety in Kindergarten:

Leader: xxx

Member: xxx xxx xxx

2. Establish a health management system for kindergartens' canteens

(1) Health examination system for food production and marketing personnel in kindergartens:

1. Personnel engaged in food production and marketing must go to Yaodu District Center for Disease Control and Prevention for health examination before taking up their posts, and they can only take up their posts if they are qualified and obtain health certificates, and wear health certificates at work.

2. The person responsible for the implementation of this system organizes the employees of this unit to carry out health examination every year, and grasps the results.

3. The person responsible for the implementation of this system shall regularly check the certificates of employees, and if it is found that there is no certificate, the person responsible for the implementation of this system shall be investigated. (

(2) Hygienic inspection system of kindergarten canteens:

1. Establish and improve the sanitary cleaning work of canteens, and adhere to the system of "four determinations" (personnel, objects, time and quality) for environmental sanitation and cleaning.

2. The leader in charge shall conduct regular inspection (two or three times a week)

3. The person in charge of the canteen shall conduct self-inspection (every day)

4. The members of the health leading group shall conduct random inspection (irregularly)

5. According to the standard requirements, no dead ends shall be left.

6. Find out the problem, solve it immediately, and investigate the responsible person.

(3) Rough machining management system for kindergarten canteens:

1. The canteen administrator informs the warehouse keeper to prepare the raw materials used for each meal according to the daily recipe requirements.

2, meat, poultry food special cleaning pool cleaning, special cutting board, special knife to cut, put into the container for later use.

3. Roughing procedures for vegetables according to different varieties:

(1) Remove the inedible parts of leafy vegetables, clean them with a vegetable washing pool, cut them with a special chopping board and a special kitchen knife according to the requirements of recipes and put them into containers for later use.

(2) Rhizomes: clean the skin in the vegetable washing pool. If it needs peeling, clean it again after peeling, and then cut it with a special cutting board according to the requirements of the recipe and put it into a container for later use.

4, rough machining personnel must be dressed, hold a health certificate.

5. The person in charge shall supervise and inspect the operation of the staff in each position at any time.

(4) the system of obtaining certificates for the procurement of food raw materials in kindergartens:

1. There must be a special person in charge of the procurement of raw materials and master the knowledge of food hygiene and common sense of procurement.

2. Purchase food and raw materials at designated places, and ask for hygiene license, food inspection certificate or laboratory test sheet when purchasing regularly packaged food. When purchasing meat and poultry food, it is necessary to obtain quarantine certificates, and when purchasing non-regularly packaged food, it is necessary to check the sensory properties such as color, aroma, taste and shape of the food.

3. Ask the owner for a receipt every time you pick up the goods, and keep the receipt until there is no abnormality after the food is processed.

4. The food buyer must have a safety certificate.

(4) Health knowledge training system for employees:

1. Health management personnel in kindergarten canteens should often participate in the study of food hygiene knowledge and relevant health laws and regulations, master the laws and regulations related to food hygiene and health knowledge, and conduct health training and education for food employees in this kindergarten.

2. Health management personnel should regularly organize their own employees to carry out food hygiene knowledge training, so as to operate as required and develop good hygiene habits.

(5) Food additive management system:

1. Nitrite shall not be used when cooking food, and nitrite shall not be stored in kindergartens.

2. When food additives must be used in processing and cooking food, the labels and instructions for food use should be read clearly before use, and additives with vague labels or unknown sources should not be used.

3. The seasoning tank must be marked with dosage, indicating the name of the seasoning in the tank and the purchased seasoning.

(6) tableware cleaning and disinfection system:

1. After use, tableware must be cleaned of food residues and oil stains in the designated cleaning tank.

2. After confirming that the tableware has been washed, put the tableware in the disinfection cabinet for disinfection.

(7) Emergency plan for food safety in kindergartens:

In order to deal with and control food poisoning accidents in time and ensure the health of students at school, The following food poisoning schemes are specially formulated:

1. Food poisoning in kindergartens:

Team leader: Commander xxx is responsible for reporting to the superior

Team members: Deputy Commander xxx assists the Commander-in-Chief

xxx logistics support seals up suspicious food for investigation

xxx contacts and appeases parents

2. Emergency food safety plan is started

When * * * If the children who have the same meal have symptoms such as nausea, vomiting and diarrhea for a period of time after eating, the first discoverer should immediately report to the head of the school food safety leading group and inform the members of the leading group to arrive at their posts, and the emergency plan for safety accidents will be launched immediately.

Kindergarten food safety work schedule 2

I. Guiding ideology

Adhere to the food safety work policy of "learning the knowledge of food safety education laws and regulations, improving management level, cultivating students' self-protection ability and avoiding mass food poisoning accidents", deepen the responsibility system for campus safety work, implement the work measures of "system guarantee, focusing on prevention", create a "safe and harmonious campus" and run people's satisfaction education.

Second, work objectives

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

2. Fully implement the food distribution project for students and the construction of campus assured stores.

3. Carry out the "five-routine law" food management mode, and complete the task of establishing a demonstration school of food safety project

4. Increase funding to improve the food safety environment of the school.

5. Improve the mechanism to ensure that no group food poisoning accidents occur in schools.

Third, the focus of work

1. Seriously implement the regulations, policies and work requirements of the higher authorities on school food hygiene, ensure that the school food safety work is arranged and implemented, and feedback the situation in time.

2. Establish and improve the food hygiene and safety work responsibility system, accountability system and various rules and regulations, equip corresponding food hygiene and safety management institutions and personnel, strengthen food safety training and safety education for school administrators, employees and all teachers and students, and form a good atmosphere in which all staff attach importance to and everyone stresses hygiene.

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

4. implement the "food distribution system".

5. Increase the investment in food safety facilities, improve the food environment and reduce the food safety risk coefficient.

6. Carry out special inspection of food hygiene in schools, actively cooperate with health, industry and commerce departments to do special rectification work, and timely rectify the found safety hazards to prevent the occurrence of school drinking water poisoning.

IV. Work Measures

1. Strengthen leadership and clarify responsibilities

Effectively strengthen leadership over food hygiene and safety in schools. The school set up a leading group for food hygiene, with clear responsibilities, detailed responsibilities, and implementation at all levels, forming a working pattern of departmental cooperation and linkage from top to bottom, effectively preventing, controlling and eliminating the harm of food hygiene and safety accidents. It is necessary to establish a preventive emergency mechanism, organize, coordinate and guide the emergency disposal work. Once a food poisoning accident occurs, it can be dealt with quickly, and the danger can be controlled to a minimum and reduced to a minimum.

2. Increase publicity, create an atmosphere and highlight the long-term effectiveness of education.

Implement the Regulations on School Hygiene, and vigorously publicize the Food Hygiene Law of the People's Republic of China, the Measures for Hygiene Supervision of Students' Group Dining, and the Measures for Street Food Management. Make full use of health education classes, class meetings, team meetings, lectures, blackboard newspapers, radio, television, internet and other forms to carry out food hygiene and safety education, and strengthen education so that students can develop good hygiene habits and consciously resist buying food from mobile stalls. Enhance students' awareness of prevention and improve their ability of self-protection.

3. Give prominence to key points and pay close attention to implementation

We should always take the school food hygiene and safety work as a major event, closely focus on the determined work objectives, pay close attention to implementation, and strive to achieve obvious results. Focus on four aspects of work.

(1) Strengthen the safety supervision of school canteens and improve the quality of catering

The supervision of school canteens should start from the source, establish a system for operators to obtain product certificates when purchasing food, strictly control the purchase channels, strengthen the daily management of food hygiene, and have a special person in charge; Actively cooperate with health supervision departments to implement food hygiene management measures, standardize all aspects of food storage, processing and cooking, and prohibit the sale of spoiled food and "three noes" products to students; Strengthen the logistics management of school food hygiene according to law, let students eat safe meals, and resolutely guard against the occurrence of food poisoning accidents among students.

(2) Strengthen the check of health examination to effectively prevent the invasion of germs.

(3) Strengthen the preventive work in advance to prevent the occurrence of unexpected events.

It is necessary to further implement the policy of putting prevention first, constantly grasping unremitting work, being vigilant and preventing campus invasion. Do a good job in canteen management, strictly control outsiders to enter the operation room, prevent theft and poisoning incidents, and strictly close the door.

4. Strengthen business training and improve supervision level

Strengthen the business knowledge training of school doctors and food safety management personnel to improve their business ability and management level according to law. At the same time, employees engaged in food business should be trained to improve their awareness of food safety and master hygienic operation norms to avoid food poisoning. Adhere to the system of training and certification, enhance the sense of responsibility and mission, and ensure food hygiene and safety.

Kindergarten food safety work schedule 3

I. Guiding ideology

In strict accordance with the requirements of the Food Safety Law and the Regulations on Hygienic Management of School Dining Rooms and Students' Group Dining, the spirit of the document Notice of Bijie Municipal Government on Strengthening the Management of Kindergarten Dining Rooms in Primary and Secondary Schools in the Region (No.[21xx] 169) was earnestly implemented. Put the food safety work in school canteens in a more prominent position, earnestly perform their duties, adhere to prevention first, scientific management, clear responsibilities and comprehensive management, and organically combine daily supervision with centralized rectification, school self-discipline with departmental supervision, comprehensive promotion and emphasis to ensure the food safety of teachers and students at school.

2. Improve the working system and strictly manage the canteen

All units should, in accordance with the requirements of the Food Safety Law, the Hygienic Management Regulations for School Dining Rooms and Students, and in combination with the actual situation of schools and kindergartens, establish and improve various management systems such as certificates, health examination, ticket and certificate collection, incoming goods inspection, disinfection, food sample retention and food poisoning accident report, and formulate detailed canteen operation procedures to improve food poisoning.

(1) canteen management

1. Schools and kindergartens should run their own canteens, and it is strictly forbidden to contract out.

2. The school canteen should have storage, raw material processing, processing, sales and dining places that are suitable for the variety and quantity of business and meet the safety and hygiene requirements, and keep a prescribed distance from toxic and harmful places.

3. There should be corresponding facilities for disinfection, washing, lighting, ventilation, anti-corrosion, dust prevention, fly prevention, rat prevention, washing, sewage discharge, garbage and waste storage.

4. The environment inside and outside the canteen should be kept clean and tidy. Famous cooking utensils and pots and bowls containing food should be washed frequently and placed in an orderly manner, which must meet the hygiene requirements. All machinery and electrical appliances shall be maintained, wiped and kept clean in time.

5. Strict security measures should be established in the school canteen. Non-canteen staff are strictly forbidden to enter the operation room and food raw material storage warehouse of the canteen at will to prevent poisoning incidents.

6, food and drinking water equipment, disinfection facilities to conduct a comprehensive inspection, to ensure normal use. Canteen administrators and employees must thoroughly clean and disinfect the canteen, wash and disinfect all tableware, thoroughly clean up the stored food, and properly handle and discard expired food.

(II) Management of employees

1. School and kindergarten canteens must apply for catering service licenses, and canteen managers and employees must obtain valid health certificates and training certificates before they can work at their posts.

2. Wear clean work clothes and always keep personal hygiene. Wear a mask when processing food for direct entrance. Don't talk, cough or sneeze at the food.

3. Smoking, spitting, hair and nails are not allowed in the workplace. Wash hands and disinfect again after touching unclean things.

4. When selling food, you can't take food directly with your hands. It is forbidden for staff to receive money with one hand and touch food directly with the other.

(3) Food procurement and warehouse management

1. Strictly implement procurement and management by special personnel, and do not purchase and manage at will.

2. Do not purchase inferior, deteriorated, out-of-shelf food, dead, poisoned or unexplained livestock and other foods that do not meet the hygiene requirements and regulations. Do not buy flour, cooking oil, seasoning, salt, etc. without QS mark.

3. To purchase food, you should go to the business unit with valid hygiene license and ask the supplier for product certificate, inspection report and invoice.

4. The warehouse keeper should strictly check and accept the purchased food and raw materials, put them in storage by classification, and store them off the ground. At the same time, he should fill in a detailed storage list and handle the handover procedures with the purchasing personnel.

(4) Food processing management

1. Strictly follow the division of labor and operation of processing procedures, and the procedures must be carefully handed over and supervised.

2. Do not process or use foods and raw materials with deteriorated and abnormal sensory properties.

3, food processing should adhere to the operation procedures of one selection, two washing and three cutting, and it is forbidden to process unwashed raw materials.

4. Meat, vegetables and aquatic products should be cleaned in different pools and cut and matched in different cases. Containers containing meat, vegetables and aquatic products should be used separately and clearly marked.

5. Knives, cases and containers for cooking and processing food must be used separately from raw, cooked, meat and vegetarian food, washed after use, stored in a fixed place and kept clean.

6. The processed food must be cooked thoroughly, and no cold dishes, raw salad or separated meals are allowed.