The system of accompanying parents in kindergarten is as follows:

1. Wash tableware and utensils before and after use.

2. Ensure that the tableware and utensils are disinfected once a meal, and the disinfected tableware is stored in a special cleaning cabinet for tableware for later use. Cleaning cabinets for meals are cleaned and disinfected every day to avoid pollution.

3. Wash vegetables and meat pools separately. The meat processing console is used separately from the vegetable console.

4. Keep the panel and stove clean and tidy at all times, and take good care of the stove, kitchen utensils, bowls and barrels.

5. Store raw and cooked food separately, and clearly mark raw and cooked food containers.

6. Strictly control the food safety guards to prevent rotten, spoiled, moldy, insect-infested and shoddy semi-finished products that are not cleaned and have impurities from being cooked.

7. During rough machining (such as picking vegetables, peeling potatoes, etc.), all kinds of garbage should be put into baskets at any time, and the ground should be kept clean and tidy at any time.

8, vegetables should be washed before cutting and blending, then soaked for more than ten minutes, and then fully washed; Eggs should be cleaned before use.

9. Environmental sanitation requirements: the canteen is clean and sanitary, free of garbage, stagnant water, dirt and sediment in the sink, the sewer is unobstructed, and the dead corners in each area are clean and sanitary. The environmental sanitation is subject to "four settings": personnel, objects, time and quality, division of responsibilities by region, and irregular inspection every day.

11, do a good job in cleaning the contract area, keep it clean at any time, check it twice a week irregularly, and clean up the dead corner on Friday.

11, to prepare for children's meals, meals must be served on time.

12, ration meals according to the number of people, put an end to leftovers and reduce waste.

13, the food is carefully prepared, paying attention to softness and tenderness, not repeating the dishes for two weeks, paying attention to the deployment of color varieties and nutritional elements, so as to achieve the matching of meat and vegetables and the matching of thickness.

14. Eating leftovers and wasting raw materials are not allowed.

15. Work out nutrition recipes for young children together with health care doctors, and make meals strictly according to the recipes. Make the recipes for the next two weeks before every Thursday, so as to achieve balanced nutrition without repetition or repetition.

16. Make meals strictly according to the recipe, and do not change the recipe without permission. If there is any change, the person in charge must agree.

17, according to the food inventory, make a purchase plan, and prevent the dishes from being stored for a long time, which will lead to deterioration and serious waste, and reject the dishes with poor quality.

18. Maintain good personal hygiene, wear clean work clothes and hats when operating, and put your hair inside the hats; Do not wear long nails, nail polish or accessories. Operators in special rooms should wear masks.

19. Smoking is not allowed in food processing and sales places.

21. It is forbidden to put any personal articles in the kitchen, and keep the kitchen clean and tidy.

21. Samples of various dishes (including flour products with stuffing) served on the same day should be kept in the refrigerator respectively.

22. Samples of food should be stored in sealed special containers after cleaning and disinfection according to varieties, and placed in special refrigeration facilities. Each sample should meet the inspection needs, and the sample retention amount of each dish should be not less than 111g, and the food name, sample retention amount, sample retention time and sample retention personnel should be recorded.

23. There are 3 sets of sample retaining containers. If the samples are retained for more than 48 hours, handle them in time, and clean and disinfect the containers. Violation of the rules will be fined 11 yuan at a time.

24. A special person shall be responsible for the sample retention refrigerator, and no other food shall be put in the refrigerator.

25. always put fire prevention, theft prevention and food poisoning prevention in the first place. In the operation, the operation process, product specifications and standards shall be strictly followed, and attention shall be paid to hygiene, safety inspection and economy.