the validity period of the kindergarten health certificate is one year, after which the UI will be invalid. There are two kinds of general health certificates, one is the general health certificate, and the other is the food health certificate. All personnel engaged in the catering industry should hold a healthy person.

1. Generally speaking, how long is the validity period of the kindergarten health certificate? The validity period of the health certificate is one year from the date of passing the physical examination. Beijing: Certificate of Health Examination for Public Health Practitioners in Beijing: It is valid for one year from the date of passing the medical examination. Re-inspection and replacement must be done within the prescribed time limit every year. Shanghai: There are two types of health certificates: one is general health certificate. Then the other is a food health certificate, which is a health certificate needed by people in the catering industry. The health certificate is valid for one year, and it will be invalid if it exceeds one year. Guangzhou: The health certificate is valid for one year, and it needs to be re-examined, paid and obtained after expiration. Shenzhen: The health certificate is valid for one year, and the expired one needs to be re-applied.

2. What's the model of food safety responsibility book for kindergartens? In order to implement the policy of safety first and prevention first, conscientiously implement the Food Hygiene Law of the People's Republic of China and other laws and regulations, further strengthen the food hygiene management in our garden, eliminate food hygiene safety hazards, prevent food poisoning and other unexpected public health incidents, and ensure the safety of children and teachers, the responsibility book for food hygiene safety in kindergartens is specially formulated. First, the cook 1. The canteen staff with certificates must be qualified in physical condition and have a physical examination once a year, so that everyone can work with certificates to ensure good health. Once the canteen staff is found to be abnormal, they should leave their posts immediately. 2. Obey the leadership and love your job. 3. Seriously implement the Food Hygiene Law. 4, do a good job in the operation room health, it is forbidden to store sundry, pesticides, rodenticide and other harmful items in the kitchen. 5, strictly abide by the health management system, do a good job of personal hygiene, work to do: wear work clothes, work cap, do not smoke at work, do a good job in the canteen inside and outside environmental sanitation, do a clean every meal, a clean every day; Children's tableware and kitchenware should be cleaned or disinfected once a meal, and the items should be placed neatly and orderly. Do a good job in front of the door and keep it clean. Check whether the water, electricity, gas, doors and windows are closed before work. 6, to prevent cross contamination of raw food and cooked food, raw materials and finished products, food shall not be exposed to toxic and unclean things; 7. Containers containing food for immediate intake must be washed and disinfected before use, and other utensils must be washed and kept clean after use; 8, meat and vegetables must be cleaned before cutting, tableware washing pool and meat and vegetables washing pool must be used separately; 9, food should be cooked thoroughly, and stamped with fly and dust prevention facilities; 11, prohibit the operation of sprouted potatoes, cold food, wild mushrooms, preserved eggs, stir-fried green beans and other foods; 11, timely disposal of garbage and waste, trash cans, slop buckets should be stamped and marked. 12, it is forbidden to other people into the canteen, pay attention to food hygiene; Make good use of the facilities equipped in the canteen, pay attention to safety, prevent accidents, and report problems and hidden dangers in time. 13. Be thrifty, don't waste food and non-staple food, listen to the opinions of teachers and parents with an open mind, ensure the quality of staple food and non-staple food, and ensure that children eat well and fully. Second, disinfection of tableware and articles. 1. Tableware, eating tools and containers for direct food must be washed and disinfected before use, so as to achieve one brush, two washes, three flushes, four disinfections and five cleanings; 2, tableware, tableware disinfection can use thermal disinfection method: put the washed tableware into the disinfection cabinet for disinfection for 15 minutes; Articles can be disinfected by drugs: removing residues, washing with tableware detergent, soaking in drugs, disinfecting and washing with clean water; 3, master the correct disinfectant configuration and disinfection methods, in strict accordance with the disinfection procedures, to ensure the disinfection effect and disinfection safety. 4. Do a good job in cleaning tableware to prevent pollution. 5. Disinfection of articles: cleaning, wiping and soaking with disinfection night according to different categories. Disinfectant must be placed out of the reach of young children. 6. Thoroughly disinfect the undertaken disinfection area, leaving no dead ends. 7. Strictly abide by the disinfection regulations. If there are adverse consequences caused by breach of contract, the kindergarten will hold the responsible person accountable. Third, keep samples of food. 1. The food provided for each meal must be kept samples and someone is responsible for it. 2, each food samples not less than 111g; 3. Use fresh-keeping bags (cleaning bags) for each food, and mark the meal times, time and edible name: put it in the refrigerator, and store it in cold storage above 11°C; 4, each meal sample time not less than 48 hours. This responsibility book is made in duplicate, each party holds one copy, and the validity period is from the date of signing to the date of leaving or transferring. The model of responsibility for food safety in kindergartens includes the relevant responsibilities that cooks should undertake, the specific matters of tableware disinfection, and a series of rules and regulations for food sample retention. For food, raw meat and cooked meat should be placed separately, and attention should be paid to the hygiene of food.