food safety means that food is non-toxic, harmless, meets the nutritional requirements, and does not cause any acute, subacute or chronic harm to human health. According to the definition of food safety, food safety is a public health problem that toxic and harmful substances in food affect human health. Food safety is also an interdisciplinary field that focuses on ensuring food hygiene and food safety, reducing hidden dangers of diseases and preventing food poisoning in the process of food processing, storage and sales, so food safety is very important.

article 1

with the arrival of spring, a new semester begins. With the gradual warming of the weather and the change of climate, the human body is also undergoing subtle changes, but for children whose immune system is not mature enough, some bacteria and viruses will take advantage of it. The term plan for kindergarten is as follows:

1. Food hygiene management system

1. The hygiene and safety management of kindergarten canteens and children's group meals must adhere to the working principle of putting prevention first, and implement the working principles of supervision and guidance by the administrative department of the Ministry of Health, supervision by the administrative department of education and concrete implementation by kindergartens.

2. The canteen should keep the internal and external environment clean and tidy, and take effective measures to eliminate rats, cockroaches, flies and other harmful insects.

3. The layout of facilities and equipment in the canteen is reasonable, and there should be relatively independent food raw material storage rooms, food processing rooms and dining places.

4. Tableware must be washed with standard detergents and disinfectants before use, and the disinfection meets the relevant hygiene standards.

5, strictly control the food procurement, canteen buyers must hold a hygiene license business units to purchase food, to ensure its quality.

6, food storage should be classified, regular inspection, timely treatment of deterioration or beyond the retention period of food.

7. The raw materials, cookers and other utensils used in the canteen must be clearly marked and used separately; Store in place, wash after use and keep it clean.

8. The leftover food in the canteen must be refrigerated for no more than 24 hours, and it must be thoroughly heated at high temperature before eating.

9. Employees in the canteen must have a health examination every year, and they can only take up their posts after obtaining a health certificate. Employees should have good personal hygiene habits.

Second, the management system of children's health, morning and sanitation

Do a good job in the physical examination of new children entering the park this semester. For new children entering the park, they must hold a copy of the physical examination card and immunization certificate, and only after passing the physical examination can they enter the park; Do a good job in the annual physical examination of children in the park and establish management files for weak children.

1. Do a good job of morning inspection, and strictly follow the system of one touch, two looks, three questions and four inspections; The weather and temperature are rising step by step, so as to prevent the occurrence of respiratory infectious diseases in spring, and pay attention to the temperature check of children entering the park in the morning; Do a good job of taking medicine records of children with medicine every day, distribute and feed medicine on time, and make a good record of children's observation all day.

2. Do a good job in children's health care in spring and summer, and help children take off and add clothes on time; Do a good job in the prevention of common diseases and frequently-occurring diseases in spring and summer; Do a good job in disinfection and mosquito killing in summer, eliminate the source of infectious diseases, cut off the transmission route, and put an end to the occurrence of infectious diseases in the park.

3. Carry out mental health education for children to improve their psychological quality; Carry out safety education for children to improve their safety awareness; Arrange a scientific and reasonable routine of daily life and activities and implement it.

4. Make a weekly recipe and strictly supervise its implementation; Children's diet should be diversified and varied, and the recipes should be scientifically and reasonably adjusted according to the characteristics of seasons and climate, so as to solve the problems in the food in time; Carry out children's psychological education to promote the healthy growth of children's body and mind.

5. Continue to conscientiously implement the health inspection system of daily health inspection, daily health announcement and monthly major inspection, put an end to all sanitary dead ends, and do a good job in daily ventilation in the classroom, so that children can have a clean, clear and refreshing living environment; Organize regular safety inspections, report and solve problems in time to ensure the safety of children's activities in the park.

6. Conduct regular business training and study for nurses, implement the work style of taking the old with the new, constantly improve the professional knowledge of nurses, improve the service quality, and make the whole park work together to do a better job.

7. Make statistics at the end of the term, write a summary of health care work at the end of the term, and make annual reports carefully.

Chapter II

In order to conscientiously implement the education policy of the higher authorities on safety work, do a good job in safety work, and ensure the safety of teachers and students and the normal work of school education, we are now working out a safety work plan for 211X in combination with the actual situation of the park:

First, leaders attach importance to it, recognize it in place, establish a school safety work leading group with Zhou Peixia as the first responsible person, put safety work on the main work agenda, and hold safety work regularly. The members of the safety leading group are as follows:

Team leader: Zhou Peixia

Deputy team leader: Yuan Zhenghong

Team members: Zhou Shaoyan, He Huifang and Zhong Hongmei

2. Strengthening safety awareness

1. The teaching and administrative staff in the whole park should give top priority to children's safety, strengthen their sense of responsibility for work, strengthen their safety awareness, and do their work carefully to avoid accidents.

2. At the weekly garden meeting, remind all faculty members to pay attention to health care and strengthen the safety protection of children.

Third, attach importance to environmental safety to avoid accidents

1. Check the fire prevention facilities frequently, and pay attention to the safety of flammable items and the safety of power switches; The logistics personnel shall carry out safety inspection and replacement at the middle and end of each month to ensure effective use.

2. The logistics personnel check the large toy facilities every Monday, and handle them in time if they find that they are damaged, fallen off and rusted.

Fourth, earnestly implement the safety system and safety measures

1. Organize employees to study the safety system and safety measures twice a month.

2. The head of the school regularly checks and analyzes the implementation of the system to find out the reasons and take countermeasures. Attention should be paid to prevent the slow progress and eliminate the hidden dangers in the bud.

5. Pay attention to children's food safety

1. Seriously implement the provisions of the health system on food hygiene to prevent food poisoning.

2. Keep porridge, boiled water and meals in a safe place to prevent burns.

3. Drugs, washing products and chemical cleaners should be kept out of the reach of children to prevent poisoning by eating or drinking by mistake.

VI. Ensure the safety of children when organizing outdoor activities

1. When organizing outdoor activities for children, teachers should first carry out safety education.

2. Teachers should count the number of people before and after the activity.

3. When children are engaged in activities, teachers should look around and listen to all directions, pay attention to each child's activities, and can't do other things without children.

article 3

in order to implement the spirit of the work plan of the education bureau on food safety in schools (kindergartens), the food safety work in kindergartens 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 formulated the following plans:

1. Establish an organization

Leading Group for Food Safety Supervision in Kindergarten Canteen:

Leader: xxx

Member: XXXXXXXXxxx

Leading Group for Food Safety in Kindergarten:

Leader: XXX

Member: XXXXXXXXXXX

2. Establish a hygienic management system in kindergarten canteen

. Health examination system for personnel engaged in food production and operation in kindergartens:

1. Personnel engaged in food production and operation 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 of canteens, and adhere to the system of four requirements (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. No nitrite is allowed when cooking food, and no nitrite is allowed to 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) Kindergarten food safety emergency response plan:

In order to handle and control food poisoning accidents in time and ensure the health of students in school, the following kindergarten food poisoning plans are formulated:

1. Kindergarten food poisoning:

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

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

xxx logistics support seals up suspicious food for investigation

.