Training plan for canteen staff (I)

"Food is the first priority for the people, and safety is the first priority for food". Food hygiene and safety in school canteens is an important issue related to the physical and mental health of every student. Therefore, it is also an important content of canteen management to strengthen the management of canteen work and carry out planned and regular training on food hygiene and safety knowledge for canteen employees. In order to standardize the management of food hygiene in school canteens, prevent students from food poisoning accidents and ensure the health of teachers and students, this scheme is specially formulated:

I. Purpose of training

In order to further improve the comprehensive quality of employees in our canteen, we should strengthen the training of food safety and hygiene knowledge and professional knowledge, do a good job in hygiene and safety, and nip in the bud. Work together to create high-quality, high-level first-class service goals. Through training, we can improve the quality of canteen employees in our school, strengthen the safety awareness of canteen staff, and make them serve the school canteen work with high quality. In daily operation, it is more rigorous and standardized, and its work level is to rely on a higher level. Let every teacher and student eat with confidence, comfort and happiness, and provide a strong guarantee for the logistics safety work of our school.

Second, the training content

Regulations on Hygienic Management of School Canteen in People's Republic of China (PRC) Ministry of Education OrderNo. 14 Basic Requirements for Health Knowledge Training of School Canteen Managers and Employees Food hygiene laws and regulations, food hygiene knowledge, business knowledge, various health management systems and job responsibilities.

Third, training arrangements.

Arrange training and study twice each semester. According to the specific situation of our school canteen, we will start studying in August, and the specific arrangements are attached. )

1. Participate in food hygiene and safety education and job skills training organized by higher authorities, strictly enforce the food hygiene law and prevent health accidents.

2. Answer a questionnaire about food hygiene and safety every semester.

3. Organize on-the-job training or skill competition for canteen staff at least once every semester to ensure that employees constantly adapt to the needs of development.

4, employees must love their jobs, help each other, learn from each other, study business technology, and improve service quality and service level by constantly practicing basic skills.

5. Give appropriate rewards to business backbones and people who have made remarkable progress, encourage them to learn business and technology and improve service quality.

Training Plan for Canteen Staff (Ⅱ)

In order to ensure the safety of teachers and students, prevent the occurrence of food poisoning, strengthen the safety awareness of canteen staff and implement food safety work, the park and canteen staff signed the following comprehensive management responsibility letter for safety work:

1. The canteen staff must hold health certificates, wear work clothes and work caps when going to work, and strictly implement the food hygiene regulations stipulated by the state.

2. Food procurement personnel should have a relatively fixed food supply point for procurement. Ensure the quality and freshness of food, and it is strictly forbidden to purchase food and raw materials that have deteriorated and exceeded the shelf life. The newly purchased food should be checked and accepted by the warehouse staff.

Cooking staff must use fresh raw materials to make food, and processed food must be steamed and cooked thoroughly. Do not serve raw, undercooked or cold food. It is forbidden to have dinner the next night.

4. Cooking utensils must be cooked separately during food processing, cleaned and stored after use, and disinfected on time.

5. Tableware must be cleaned and disinfected strictly after each meal, and disinfection records should be made, and cleaning measures should be implemented.

6. Equipped with a special sample-keeping refrigerator, keep samples for each meal, make records, indicate the date and refrigerate for 48 hours.

7. Strictly regulate the operation of cookware, check and maintain it regularly, and report any damage in time.

8. Regularly clean the internal and external environment of the canteen to ensure the hygiene of the canteen.

9. Canteen staff should pay strict attention to personal hygiene.

10. Due to irresponsible work, dereliction of duty, food poisoning and other unsafe accidents, the responsibility will be investigated as appropriate.