Introduction: How to make a food inspection plan for kindergartens? From the perspective of food hygiene legislation and management, the broad concept of food also involves: raw materials for food production, materials and environment contacted during the cultivation of food raw materials, added substances of food, all packaging materials and facilities that directly or indirectly contact food, and the environment that affects the original quality of food. How to make a food inspection plan for kindergartens

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 conforms to the relevant national 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 in morning inspection, and strictly follow the system of "one touch, two looks, three questions and four checks"; 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. How to make a food inspection plan for kindergartens

1. Guiding ideology:

Food hygiene and safety is an important part of kindergarten safety work, which is related to the life safety of teachers and children and a major event to maintain kindergarten and social stability. In order to conscientiously implement the State Council's Regulations on Further Strengthening Food Safety, Regulations on Hygiene in Kindergartens, Opinions of the Ministry of Education and the Ministry of Health on Strengthening Hygiene and Epidemic Prevention and Food Hygiene and Safety in Kindergartens and other laws and regulations, with the goal of preventing and curbing serious food safety accidents, earnestly strengthening food safety work, and striving to create an environment for safe consumption of food in kindergartens, we will persist in eliminating food safety hazards and fully implement the food safety responsibility system. Focusing on the tenet of "Kindergarten is for the sake of students, education serves the people", firmly establishing the consciousness of "Life and health of teachers and students come first, and responsibility is more important than Mount Tai", generally establishing and improving the long-term management mechanism of food safety, fundamentally enhancing the ability of the education system to prevent food safety accidents, ensuring the life safety and health of teachers and students, and creating a safe and stable environment for education and teaching, this plan is specially formulated.

1. Strengthening leadership

Food hygiene and safety in kindergartens is an important basic work. Kindergartens should effectively strengthen leadership, improve teachers' and students' understanding of food hygiene and safety in kindergartens, and fully understand the importance, urgency, arduous and long-term nature of this work from the perspectives of ensuring the health and life safety of teachers and students, ensuring the normal education and teaching order in kindergartens and maintaining the overall situation of social stability. Kindergartens have formulated the implementation plan of food hygiene and safety work, defined specialized agencies and special personnel to be responsible, and earnestly strengthened the management of food hygiene and safety work in kindergartens; A leading group for learning food hygiene and safety was set up, which was in charge of the top leader. It was fully responsible for the food hygiene and safety work in kindergartens, organized and coordinated the work of various departments, and formed an effective food hygiene and safety network throughout the school.

II. Clear responsibilities

(1) The deputy director in charge of the kindergarten should perform the following duties: 1. Strengthen the administrative management of food hygiene in the kindergarten. The deputy director in charge of the kindergarten signed a letter of responsibility for food hygiene and safety with the administrator of the kindergarten canteen. Every semester, in conjunction with the Garden Committee, we will organize one or two inspections on food hygiene and safety in kindergartens, supervise and rectify the hidden dangers of accidents in time, and do a good job in the management and supervision of nutritious meals, drinking water and other aspects of kindergarten food hygiene for students. 2 kindergarten food safety managers and employees to implement food hygiene knowledge, professional ethics and legal education training, and make the necessary assessment records. 3. Strengthen the construction of basic facilities such as kindergarten canteens and drinking water, so as to meet the hygiene requirements and adapt to the enrollment scale of kindergartens. Kindergarten canteens and drinking water and other infrastructure can not meet the health requirements or do not adapt to the scale of running a school, it should be ordered to make rectification within a time limit. 4. Supervise the implementation of the food hygiene and safety responsibility system and the food hygiene and safety accident accountability system. 5. Carry out health education, popularize students' knowledge of food hygiene and safety, and educate students to develop good eating hygiene habits.

(2) The duties that kindergartens should perform are as follows: check the hygiene and safety of drinking water in kindergarten canteens every month, find potential safety hazards, make timely rectification, and resolutely rectify those that fail to meet the basic hygiene requirements. At the same time, we must do four "filing": First, there must be inspection records for all levels of inspection and self-inspection; Second, there must be rectification records for the record when discovering potential safety hazards; Third, the occurrence of food poisoning should be recorded and filed; Fourth, it is necessary to formulate emergency response plans for food hygiene accidents for the record. 2. Kindergarten canteens should adhere to the principle of "serving teachers and students, guaranteeing a small profit", implement target responsibility management, and establish and improve the food hygiene and safety management system. 3. In order to strengthen the sanitary management of drinking water, kindergartens must provide students with enough drinking water that meets the hygienic standards and necessary hand washing facilities. Kindergarten water supply work is supervised by a special person, and the container containing students' drinking water must be stamped. 4. Employees in canteens must receive food hygiene knowledge and health legal knowledge training in accordance with the requirements of the Food Hygiene Law of the People's Republic of China, and hold health certificates inspected by medical units designated by health supervision departments. Those who are found to have diseases that affect food hygiene and safety should leave their jobs immediately, and can only be re-employed after the disease is cured. 5. Kindergarten canteen materials shall be subject to the access system, with fixed-point procurement, and a procurement claim and acceptance system shall be established. 6. Carry out health education, popularize knowledge of food hygiene and safety, and educate students to develop good food hygiene habits. 7. Strengthen the safety and security of canteens and drinking water sources, and prohibit non-canteen staff from entering the processing operation room and food raw material storage room at will to prevent poisoning accidents. 8. After a food poisoning accident occurs in a kindergarten, it shall promptly report to the local health administrative department and the education administrative department, and take active measures to carry out rescue work.

III. Specific measures

Establish a system for food hygiene and safety in kindergartens. The first is to establish a reporter system for public health emergencies in kindergartens. Learn to designate a person to be responsible for reporting public health emergencies including food poisoning. In case of food poisoning and other public health emergencies, it is necessary to immediately report to the local health and education administrative departments, and at the same time fully cooperate with the rescue and investigation and handling of the incidents; The contents of the report include the unit, address, time, number of poisoned people, clinical manifestations, measures taken, suspicious food, contact name and contact information of food poisoning or suspected food poisoning accidents. The second is to establish an emergency response mechanism for public health emergencies. Kindergartens should establish an emergency response mechanism for food poisoning or other food-borne diseases. After food poisoning or suspected food poisoning accidents, kindergartens should take the following measures: (1) immediately stop production and business activities, and immediately report to the local government, education administrative departments and health administrative departments; (2) to assist health institutions to treat patients; (3) Keep the food that causes or may cause food poisoning and its raw materials, tools, equipment and site; (4) Cooperate with the health administrative department to investigate and truthfully provide relevant materials and samples according to the requirements of the health administrative department; (5) Implement other measures required by the health administrative department to control the situation to a minimum. The third is to establish an accountability system for food hygiene in kindergartens. In violation of regulations, dereliction of duty, neglect of management, resulting in food poisoning or other food-borne diseases of kindergartens and responsible persons shall be investigated for responsibility. 2. Check the accounting of food hygiene and safety in each school, summarize the annual food safety work, and urge the units to be rectified to complete. 3. Continue to carry out special rectification work to ensure that the health certificate rate of all kindergarten canteens and employees reaches 111%. 4. Conduct regular training. Regularly carry out health law and food hygiene knowledge training for kindergarten health leaders and kindergarten canteen leaders.

4. Main tasks:

1. Strengthen publicity, carry out health education activities, and cultivate good personal hygiene habits of teachers and students.

2. Managers check the food hygiene in the canteen once a month

3. Summarize and evaluate the food hygiene work in the kindergarten canteen

5. Activity arrangement:

February: arrangement of food hygiene work in kindergarten canteen

March: food hygiene inspection in kindergarten canteen

April: inspection of health education in kindergarten

May-June: second inspection of food hygiene in kindergarten canteen

September-October: third inspection of food hygiene in kindergarten canteen

November-December: year-end inspection. How to make a food inspection plan for kindergartens

Food safety is an important part of kindergarten safety work, which is related to the life safety of teachers and students, and is a major event to maintain kindergarten and social stability. This plan is formulated in order to conscientiously implement the spirit of "Video Conference on Special Food Safety Remediation during the Spring Festival in the whole city", to prevent and curb serious food safety accidents, to ensure the safety and health of teachers and students, and to create a safe and stable environment for education and teaching.

1. Establish a food inspection team and strengthen leadership

Team leader: safety administrator:

Team members:

As the first responsible person, the team leader is fully responsible for the food hygiene and safety work in kindergartens, and the kindergartens have formulated an implementation plan for food hygiene and safety inspection, defined the special institutions and personnel responsible for it, and earnestly strengthened the management of food hygiene and safety work in kindergartens;

II. Clear responsibilities

The responsibilities that the team leader should perform are as follows:

1. Strengthen the administration of food hygiene in kindergartens. The kindergarten and the kindergarten canteen manager signed a responsibility letter for food hygiene and safety. Every semester, the school committee will organize one or two inspections of kindergarten food hygiene and safety, supervise and rectify the hidden dangers of accidents in time, and do a good job in the management and supervision of nutritious meals, drinking water and other aspects of kindergarten food hygiene for students.

2. Kindergarten food safety managers and employees should be trained in food hygiene knowledge, professional ethics and legal education, and make necessary assessment records.

supervise the implementation of the responsibility system for food hygiene and safety and the accountability system for food hygiene and safety accidents.

4. Carry out health education, popularize students' knowledge of food hygiene and safety, and educate students to develop good eating hygiene habits.

III. Specific inspection plan:

1. The safety administrator shall inspect the kitchen staff for hygiene and diseases before going to work every day, and only those who pass the inspection can enter the park for work.

2. The safety administrator shall inspect the purchased food every day, deal with the unqualified food in time and do a good job of collecting tickets.

3. The safety administrator supervises the food sample retention work every day.

4. The security administrator shall supervise the handling of surplus meals every day.

5. The safety administrator shall supervise the disposal of waste grease every day.

6. The safety administrator supervises the disinfection work every day.

7. The security administrator checks all kinds of records every month.

8. The safety administrator and team members shall conduct safety inspection once a week and make records.

9. The safety administrator shall supervise the disinfection of boiling water and water containers every day.

11. The team leader will check and spot check the food safety work irregularly.

11. The safety administrator shall supervise whether all kinds of food safety meetings are carried out on time.

the security administrator shall keep records.