School canteen managers and employees are the direct managers and operators of school food hygiene. Strengthening food hygiene knowledge training for school canteen managers and employees is a necessary means to continuously improve their professional quality, an effective way to prevent the occurrence and prevalence of food poisoning and food-borne diseases (including intestinal infectious diseases), and is of great significance to implementing various food hygiene and safety measures, ensuring the food hygiene and safety of teachers and students, maintaining the normal teaching order of schools, and ensuring social stability.

1. Objectives

Through training, school canteen managers and employees can understand and master basic food hygiene laws and regulations, basic knowledge of food hygiene and dietary nutrition, establish good professional ethics and service consciousness, and consciously abide by relevant laws and regulations and food hygiene operating norms in practical work, so as to finally achieve the goal of comprehensively improving the management level of school food hygiene, reducing and controlling the occurrence and prevalence of collective food poisoning and food-borne diseases (including intestinal infectious diseases) in schools.

II. Training targets

Managers and employees of school canteens organized by schools and kindergartens at all levels.

Third, the basic requirements of the post

1. Canteen managers

(1) love teachers and students, love their jobs, have a strong sense of professionalism and responsibility, and are enthusiastic about serving the education cause.

(2) Good physical and mental health and moral quality, with the health certificate of canteen employees.

(3) High school education or above, with certain management experience.

(4) Participate in on-the-job business training and obtain the qualification certificate.

2. canteen employees (including cooks, buyers, storekeepers, waiters, etc.)

(1) love teachers and students and their jobs, and are enthusiastic about serving education.

(2) Good physical and mental health and moral quality, with the health certificate of canteen employees.

(3) It has a certain cultural foundation.

(4) Good personal hygiene habits.

(5) Participate in on-the-job business training and obtain the qualification certificate.

IV. Training contents

1. Knowledge of laws and regulations

Food Hygiene Law of the People's Republic of China, Law of the People's Republic of China on the Prevention and Control of Infectious Diseases, Regulations on Hygienic Management of School Dining Rooms and Students' Collective Dining, Measures for Hygienic Supervision of Students' Collective Dining, Hygienic Standard for Catering Industry and Distribution Units, etc.

2. Knowledge of food hygiene management

(1) Hygienic requirements for canteen buildings, facilities and equipment, and canteen layout.

(2) Water source management and environmental sanitation requirements.

(3) health management rules and regulations and post responsibility system: "food hygiene system", "tableware washing, disinfection, cleaning and hygiene management system", "food procurement, storage, processing and sales system", "warehouse management system" and "food hygiene responsibility investigation system".

(4) personal hygiene requirements.

3. Hygienic requirements for food processing operations

(1) Hygienic requirements for food procurement and transportation;

(2) Hygienic requirements for food acceptance, warehousing and storage;

(3) Hygienic requirements for food processing, cooking and meal sharing;

(4) Hygienic requirements for washing and disinfection of food processing tools, utensils and tableware.

4. Common knowledge of food pollution and its prevention and control.

5. prevention knowledge of food poisoning and common intestinal infectious diseases:

(1) food poisoning.

bacterial food poisoning, toxic animal and plant food poisoning and chemical food poisoning.

(2) Common intestinal infectious diseases.

Viral hepatitis A, bacillary dysentery, typhoid and paratyphoid, cholera and paratyphoid.

(3) Food poisoning treatment principles and reporting requirements.

(4) Cases of food poisoning and intestinal infectious diseases.

6. Dietary nutrition knowledge

(1) Basic nutrients of human body (pagoda of balanced diet);

(2) the effects of storage, processing and production on the nutritional components of food;

(3) the collocation of nutrients in the diet.

v. organization and implementation of training

(1) principles and requirements of training management

training and evaluation of school canteen managers and employees should be carried out according to the principle of hierarchical management.

1. The Ministry of Education organizes experts to compile training programs and teaching materials for school canteen managers and employees, and organize the implementation of key personnel training; Spot-check the health training of school canteen managers and employees nationwide.

2. The provincial education administrative departments are responsible for formulating the implementation opinions on the training of school canteen managers and employees in the local area, and carrying out the training of key personnel. Check the training and appointment of school canteen managers and employees in this area.

3. The education administrative departments at the city (county) level are responsible for formulating the training plan for the managers and employees of school canteens in the local area, and implementing the specific training work with the cooperation of local health departments. Supervise and inspect local schools to implement various food hygiene and safety measures.

4. Large-scale colleges and universities (or logistics groups) with strong training ability are responsible for formulating the training plans for canteen managers and employees of their own schools (or logistics groups), and organizing and implementing the training of their own personnel with the support and help of local education and health administrative departments.

5. The education administrative departments at all levels should communicate with the health administrative departments at the same level about the training and evaluation of school canteen managers and employees, so as to effectively use the training resources, improve the training effect and promote the food hygiene and safety in schools.

(2) Training method and training time:

1. Training method: the combination of centralized teaching and decentralized teaching. In principle, new employees and those who have been on the job but have not been trained are trained by centralized teaching; For those who have been on the job but have been trained and obtained training certificates, intensive training can be carried out by decentralized teaching (taking schools as units and using training and teaching CDs).

2. Training time and training cycle

(1) On-the-job training: The training hours of new employees are subject to the training content, and it is recommended that the training time be no less than 8 hours.

(2) intensive training: in principle, the intensive training period for managers is three years, and the training hours are subject to the completion of training content; The intensive training period for employees is two years, and the training hours shall be subject to the completion of the training content.

(3) Training institutions and teachers:

1. National training institutions: Peking University School Health Personnel Training Base, Fudan University School Health Personnel Training Base, Central South University School Health Personnel Training Base and other training institutions approved by the competent department of the Ministry of Education. Teachers who hold teaching positions should have certain teaching experience and have associate senior or above health (medical) technical titles.

2. provincial training institutions: in principle, corresponding training institutions should be established based on medical colleges or provincial health professional institutions. Teachers who are teaching should have certain teaching experience and have intermediate or above health (medical) technical titles.

3. City (county) level training institutions: In principle, corresponding training institutions should be established by relying on local secondary health schools or teachers' training schools or city (county) level health professional institutions. Teachers who are teaching should have certain teaching and practical experience and have intermediate or above health (medical) technical titles.

4. School-level training institutions: Colleges and universities with large scale and strong training capacity and specialized training institutions can undertake the training tasks for the managers and employees of their canteens with the support of local health professional institutions or medical colleges.

(4) Training quality supervision:

1. Education administrative departments at all levels should pay attention to the monitoring of training quality, and urge schools at all levels to establish a training assessment and score registration system for school canteen managers and employees to strengthen the management of training quality. After the training, and passed the examination, the training institution shall issue a training certificate (including the number of hours and training content).

2. At the end of each year, the education administrative departments at the city (county) level shall report the training plan, number of trainees and training assessment to the education administrative department at the next higher level. The education administrative department at a higher level shall conduct random checks on the training carried out by schools within the administrative area from time to time.

3. Education administrative departments at all levels should incorporate the training of canteen managers and employees into the important content of school food hygiene inspection, and conduct regular spot checks on the mastery of food hygiene knowledge and the formation of hygienic operation habits of school canteen managers and employees.