The purpose of formulating a work plan is to improve the efficiency of our work, and the campus cafeteria is related to the health of every teacher and student, especially to pay attention to, the following is my organization 2022 on the school cafeteria work plan model three, for reference.

? Meal management work in the kindergarten management affairs can not be ignored, because meals do not do a good job children can not get enough nutrition, 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 the growing children. Therefore, do a good job of kindergarten meals 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

? Set up a dietary management team, set up by the director, health care workers, head chef and parents composed of "food committee" dietary management team, and strict weekly dietary meeting system to carry out the kindergarten weekly "balanced recipes" development and feasibility of experiments, we are humbly consulting, seriously learn the scientific method of preparation of food, data analysis, we are follow the scientific, rational, seasonal and weak principles of preparing balanced recipes.

? 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 arranges the recipes according to the poor digestive ability of young children, strong absorption ability, the characteristics of high nutritional requirements, and strives 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, coarse and fine 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 nutrition in addition to the nutrition must be supplied to maintain the child's activities throughout the day, 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 body with a variety of nutrients, 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 crucial.

?3, according to the season to develop recipes. All seasons of the year, different vegetables, climate change and early childhood growth and development, the amount of activity is different, so the four seasons of the recipe should be different, the spring sunshine is good, the early childhood activity increases, so the amount of calcium is also more, the recipe arrangement needs to be calcium-rich foods, such as pork ribs, shrimp, kelp, milk, and it must be the early childhood to get enough calories and high-quality protein in order to meet the needs of early childhood growth and development and activity; 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 foods, can also be used to braise and other cooking methods, so that the flavor of the dishes rich some of the young children love to eat, in addition to eating some jujubes, fungus, and so on.

? Third, focus on investigation and understanding, optimize the food structure

? In addition to the health care personnel and canteen staff in accordance with the recipes carefully made meals for young children, but also often in-depth classes, field observation of young children's meals, direct feeling of young children whether they like to eat their own production of food. In particular, the cafeteria staff enter the classes every day during lunch time to observe the children's eating, to see whether the quantity of the meals is appropriate, whether the quality is guaranteed, and whether the children like them. 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. Usually issued 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.

? Fourth, pay attention to scientific cooking pay attention to scientific cooking pay attention to scientific cooking pay attention to scientific cooking, prevent nutritional loss, enhance the appetite of young 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, it will also make the nutrition has been damaged and loss, reduce and lose the use of food value, through the scientific method of cooking made of meals, both color, aroma, taste, shape and both, but also in line with the requirements of health. Scientific cooking six requirements:

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

?2, cut: According to the pediatric digestive function, has not yet developed the characteristics of sound, the production of dishes, raw materials should be cut fine, crushed, but there is easy to cause the raw material nutrition and air contact opportunities and contact surface increases, resulting in the oxidation of the nutrients, the loss of an increase in the specific operation should try to achieve the present 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 vegetables, coarse and fine with (such as fried meat with potatoes, carrots, tofu, vegetables, greens, 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 water 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 to fire the oil Wang rush fried, 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, in the process of heating the water-soluble proteins will gradually coagulate, 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, will make the raw materials in the protein coagulation prematurely, 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.

? Five, healthy dietary environment

? The advantages and disadvantages of the dining environment directly affect the quality of young children's meals, dining 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 eating utensils are clean and beautiful, the size of the appropriate indoor layout of the elegance and neatness. 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. Can also play some relaxing, beautiful music to promote young 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 young children understand the nutrition of the food, pay attention to the safety and hygiene of the meal.

? Sixth, young children's food hygiene and selection of young children's food hygiene

?1, do a good job of hygiene publicity work, regular training and assessment of teaching staff, regular health education activities for young children, the use of "parents' meeting", "food committee", the inter-park network, ECE campus, bulletin boards.

?2, prevention-oriented, routine disinfection. Daily toddlers to do before meals and after washing hands (soap, running water), tableware disinfection every meal, dedicated, activity rooms, bedrooms with ultraviolet disinfection, twice a week, the epidemic season, a day a disinfection, toilets, washroom daily flushing, disinfection, bedding weekly sun exposure, the environment of the daily sweep, weekly cleaning, regular evaluation, rewards and penalties to cash, so that young children have a good living hygiene 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. VII.

? Seven, show recipes, home and mutual communication

? We publish weekly recipes on the recipe board outside the school so that parents can be clear about the structure of their children's meals in the school. And through the "food management committee" this kindergarten and parent communication and interaction bridge, efforts 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 especially 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.

? On the school cafeteria work plan 2

? In order to conscientiously implement the "Chinese People's *** and State Food Hygiene Law", to further strengthen the management of school cafeteria health, according to the food hygiene law, school health work regulations, combined with the actual situation of our school cafeteria, specially formulated cafeteria work plan as follows:

? First, we must continue to strengthen the management of the cafeteria work, strengthen technical training, improve the business level of the cafeteria staff and quality of service.

? Second, the strict implementation of food hygiene laws, staff must be licensed to work, to prevent health accidents.

? Third, strict food purchasing, transportation, storage, has been spoiled and rotten food, resolutely do not enter the cafeteria, in order to prevent food poisoning.

? Fourth, improve the school cafeteria health, cooking utensils to do a day a disinfection, food and raw food separate, to prevent infectious diseases.

? Fifth, the food should be kept clean and hygienic, summer to do a good job of fly, rodent, dust work, winter to do a good job of insulation.

? Sixth, a variety of materials, food, vegetables, procurement to ensure quality, supply and timely, less mining and diligent purchase, good price costing.

? Seven, the correct handling of the relationship between the staff, to be friendly and collaborative.

? Eight, during the work of the staff to wear good work clothes, not in the cafeteria meeting guests. Regular bath, haircut, do not keep too long nails, do not bring jewelry. Cafeteria tableware, ground, storehouse to ensure that the neat, always keep clean and sanitary order.

? First, the guiding ideology

? To the party's "" spirit as a guide to serve teachers and students for the purpose of further strengthening the canteen management team construction, improve the quality of service, enhance the level of understanding of the management of the canteen, and strive to do a good job of the school canteen, so that teachers feel at ease, parents rest assured that students are happy.

? Second, the work envisioned

? (A) improve all kinds of systems

?1, the school canteen management approach.

?2, to strengthen the assessment of the canteen staff, to further clarify the work duties of the canteen staff, improve the assessment rules, highlighting the award of attendance, and set up a positive typical.

?3, the purchase of vegetables using a combination of multi-people method, buy vegetables, payment, inspection, weighing, accounting for people responsible for each other, supervise each other, the General Affairs Office of the implementation of the overall supervision, the principal in charge of the unified approval.

?4, the establishment of the school meal management committee, regularly discuss the student meal menu, and one week in advance to parents. Ensure that teachers and students dining, to ensure that the variety of dishes diversified, and strive to dish the quality of nutrition.

?5, cost accounting, and actively play the role of the Catering Management Committee, from time to time to investigate the management of the cafeteria and the teachers and students dining, found that the problem is handled in a timely manner. At the end of each month to the faculty and staff to announce the cost of the cafeteria.

? (ii) improve the overall quality

?1, the organization of the canteen staff to study "food hygiene training materials" and other materials, and appropriate organizations to go out to participate in training, regularly organized canteen staff study sessions to improve the canteen staff's awareness of hygiene....

?2, the division of labor to strive to refine, and further clarify the duties of the post, the completion of the post task is linked to the assessment, to improve the canteen staff awareness of the post and service consciousness.

?3, improve the teachers' sense of service, further standardize the management of student lunches, educate students to love food, food saving, so that students can eat and eat well.

? (C) revolutionize the workflow

?1, the workflow of the cafeteria staff to do further standardization, washing, cutting, stir-frying, food, food, rice, etc., strictly in accordance with the requirements of the operation.

?2, in the last semester on a trial basis of teachers weighing food on the basis of the summary of the gains and losses, this semester weighing food work by the staff Shi Auntie alone responsible for.

?3, seriously good procurement tube, fixed-point procurement, to ensure that the quality of purchases.

? (D) attach great importance to health and safety work

?1, through the normal channels of procurement of food, to obtain the legal documents of the contract stalls, seriously do a good job of pesticide residue quick test and leave samples. Wash vegetables to be clean, fried vegetables to put the right fire, stored vegetables to separate raw and cooked, all kinds of utensils to be categorized and make.

?2, not by any means do a good job of disinfection, tableware to do "a day a disinfection", disinfection work has a person in charge, and do a good job of disinfection records.

?3, fly prevention facilities have been screened. The screen should be closed, closed during the operation of the workplace.

?4, cafeteria staff are required to hold a health certificate and health training certificate on duty, during the work of all to wear a good working clothes and hats, to maintain good personal hygiene, health does not meet the requirements shall not be on duty, environmental health sub-persons and sub-pieces of the package to ensure that a weekly cleaning.

?5, cafeteria stoves and other places are using electricity and diesel fuel, requiring employees to standardize the operation, always pay attention to the safety of electricity and fuel.

?6, to strengthen the management of cafeteria property, valuable items stored in the warehouse, items into or out of the warehouse must be registered in the accounts.