About the school canteen work plan 1? In kindergarten management, meal management can not be ignored, because children can't get enough nutrition and healthy development if they don't make a good meal. Kindergarten catering work should be carried out in a planned way, and catering work should be evaluated to some extent. Nowadays, with the general improvement of people's living standards, people pay more and more attention to the requirements of diet and science, especially for growing children. Therefore, doing a good job in kindergarten meals is one of the important contents of kindergarten health care.
? First, this semester, according to the "garden plan" and "health care work plan", a scientific and reasonable meal work plan was formulated.
? We set up a dietary management team, a "collaboration committee" composed of kindergarten directors, health care workers, chefs and parents, and carried out the development and feasibility experiments of weekly balanced recipes in kindergartens with a strict weekly dietary meeting system. We humbly ask for advice, seriously study the scientific side dishes and analyze the data. We follow the principles of scientificity, rationality, seasonality and weakness when compiling balanced recipes.
? Second, scientifically arrange meals to ensure balanced nutrition.
? To ensure the healthy growth of children, reasonable nutrition is an important condition. Only by supplementing the necessary nutrition from the diet every day can the growth and development of children be satisfied. When arranging recipes, the administrator of the canteen in our garden strives for reasonable and balanced nutrition and diverse varieties according to the characteristics of poor digestion, strong absorption and high nutritional requirements of young children. Weekly recipes are made by health teachers and canteen staff to ensure that recipes are easy to operate and cook.
? 1, pay attention to scientific rationality. Main and non-staple foods are matched with each other, meat and vegetables are scientifically matched, and sweet, salty, dry and rare machines are combined. Every week, rice and pasta cross and complement each other, with various colors, such as fried rice with eggs, noodles, rice noodles and nutrition porridge, which are very popular with children.
? 2. Pay attention to balanced nutrition. Reasonable nutrition is the most fundamental material basis to ensure children's health. 3-6-year-old children should not only provide the nutrition needed to maintain one day's activities, but also meet the needs of growth and development. A reasonable diet consists of four kinds of food: grains, fruits and vegetables, meat and bean products, oil and sugar, which are indispensable to the human body. Therefore, some foods in a balanced diet cannot be added or subtracted at will. For example, the total amount of meat and vegetables per week is indispensable, and grains are indispensable. Milk, oil, sugar, shrimp skin and chicken are all in accordance with the weight in the recipe. Light-colored vegetables cannot replace dark vegetables, so as not to destroy the balanced nutritional supply in the original recipe. Therefore, scientific, reasonable and balanced nutrition is very important for children's growth.
? 3. Make recipes by season. Vegetables are listed in different seasons, and the climate change and children's growth and development activities are different, so the recipes in the four seasons should be different. In spring, the sunshine is good, and children's activities increase, so the amount of calcium is also high. The diet needs foods rich in calcium, such as ribs, shrimp skin, kelp and milk. Children must get enough calories and high-quality protein to meet the needs of children's growth, development and activities. Summer weather is hot, children have poor appetite, and activities and sleep are relatively reduced. On the basis of the combination of coarse and fine meat, dry and wet, meals should be bright in color, diverse in form and rich in variety, mainly light, not too greasy, and use color, fragrance, taste and shape to stimulate children's appetite. In addition, some foods and fruits, such as mung beans, wax gourd, tomatoes and watermelons, which can clear away heat and toxic materials and relieve summer heat, should be added. When the weather is dry in autumn, give children more vegetables such as radish and lotus root. In winter, the activity is reduced, and more calories are consumed due to the cold, so it is necessary to obtain heat supplement from food calories. However, when adding some high-calorie and high-protein foods to children's meals, cooking methods such as braising in soy sauce can also be used to enrich the dishes and make children love them. Besides, you should eat some red dates and fungus.
? Third, pay attention to investigation and understanding, and optimize the food structure.
? In addition to carefully preparing children's meals according to recipes, medical staff and canteen staff often go deep into classes to observe children's meals on the spot and directly feel whether children like to eat their own meals. In particular, the canteen staff go to work at lunch time every day to observe the children's eating, whether the quantity of food is appropriate, whether the quality is guaranteed, and whether the children like it. As well as checking children's daily routine and diet, teachers often educate children to have good dining habits, so that the amount of food eaten is basically the same as the supply, and food is not wasted. Usually, I will send a "Diet Record Form" every week, and ask the teacher for dietary advice. If problems are found, they can be adjusted and improved in time.
? Fourth, pay attention to scientific cooking, pay attention to scientific cooking, pay attention to scientific cooking, prevent nutrient loss, and increase children's appetite.
? Cooking can make a series of changes in food, improve the essence of food, enhance appetite and promote the digestion and absorption of nutrients. But if cooking is unscientific, nutrition will be destroyed and lost, reducing and losing the use value of food. The meals made by scientific cooking methods are not only good in color, fragrance, taste and shape, but also meet the hygiene requirements. Six requirements of scientific cooking:
? 1. washing: wash the whole dish, remove the yellow leaves and rotten leaves, and then wash it with clear water, which can reduce surface micro-objects and remove pesticide residues from parasite eggs.
? 2. Cut: According to the characteristics of children's digestive function, raw materials should be cut into pieces when cooking, but it is easy to increase the contact opportunities and contact surfaces between nutrients in raw materials and air, leading to the oxidation and loss of nutrients. Therefore, we should cut and cook as soon as possible to reduce the loss of nutrients.
? 3. Matching: Pay attention not only to color, fragrance, taste and shape, but also to nutrition, meat and vegetables, and thickness (such as fried meat with potatoes, carrots, tofu, vegetables, greens, etc.). ), so as to use the complementary function of protein to improve its biological value.
? 4. scalding: according to the nature of the dish, some raw materials often need scalding treatment. You can pick up the vegetables by turning them in boiling water, which can keep the color bright without affecting the taste.
? 5. Cooking: To reduce the loss of nutrients, the principle of cooking is fast burning, which means that the heating time should not be too long when the fire is fast fried to avoid the loss of water-soluble protein. For example, the blood of eggs, chickens, ducks and pigs is rich in water-soluble protein, and these water-soluble protein will gradually solidify during heating. The longer the heating time, the more difficult it is to solidify, which will affect the taste and nutritional utilization.
? 6. Adjustment: Pay attention to adding salt in cooking adaptation. It is not advisable to add salt too early, which will increase osmotic pressure and make water-soluble nutrients oxidized or lost. Adding salt too early when cooking beans and frying meat will make protein in raw materials solidify too early and cannot be dissolved in soup, which will affect the concentration of soup. MSG will be added when the dishes are cooked.
? Five, a healthy eating environment
? The dining environment directly affects the quality of children's meals. Dining environment includes physical environment and psychological environment. A healthy environment (physics) refers to sufficient light, good air circulation, suitable temperature, clean and beautiful meals and utensils, appropriate size, elegant and tidy indoor layout. A healthy psychological environment refers to a harmonious eating atmosphere, without forcing children to eat, corporal punishment or criticism, so that children can eat happily. You can also play some relaxing and beautiful music to promote your child's appetite. In addition, we also educate our children for 3 minutes before meals, telling them the safety knowledge when eating and the nutrition of today's meals, so that children can understand the nutrition of food and pay attention to the safety and hygiene of meals.
? Six, children's food hygiene and supporting children's food hygiene
? 1, do a good job in health promotion, regularly train and assess teaching staff, regularly participate in children's health education activities, and publicize children's food hygiene knowledge to parents through "parent meeting", "partner Committee", garden network, preschool park, bulletin board and other forms. , so as to obtain the support and cooperation of children's parents for health care work.
? 2, prevention first, routine disinfection. Children should wash their hands (soap and running water) before and after meals every day. Tableware should be disinfected by a special person. Activity rooms and dormitories should be disinfected with ultraviolet twice a week. In the popular season, toilets and washrooms should be disinfected once a day. Bedding should be basked in the sun once a week. The environment should be cleaned once a day, once a week, regularly evaluated, rewarded and punished, so that children can have a good living and sanitary environment.
? Children's food can be divided into six categories: cereals, animal food, beans and their products, vegetables and fruits, edible oil and condiments. All kinds of foods meet certain hygiene requirements to meet children's health needs. Seven,
? Seven, display recipes, home communication.
? We will publish the weekly cookbooks in the off-campus cookbook column to let parents know about their children's diet structure in the park. And through the "Food Management Committee", a bridge of communication and interaction between kindergartens and parents, we strive to do a good job in food management in kindergartens. Through effective communication at home, children's dietary quality can be better improved and children can grow up healthily. Children are in the development period of body and brain, and adequate and reasonable nutrition is especially important for them. It is the wish of every parent that children have a healthy body, and every parent hopes that their children can grow up healthily and sturdily.
? About the school canteen work plan 2
? In order to conscientiously implement the Food Hygiene Law of People's Republic of China (PRC) and further strengthen the hygiene management of school canteens, according to the Food Hygiene Law, the School Hygiene Regulations and the actual situation of our school canteen, the canteen work plan is formulated as follows:
? First, we should continue to strengthen the management of canteen work, strengthen technical training, and improve the professional level and service quality of canteen employees.
? Two, strictly enforce the food hygiene law, staff must hold relevant certificates to prevent health accidents.
? Third, strictly control the purchase, transportation and storage of food, and resolutely prevent spoiled and rotten food from entering the canteen to prevent food poisoning.
? Fourth, do a good job in the hygiene of school canteens, disinfect cookware once a day, and separate raw and cooked food to prevent infectious diseases.
? Five, food should be kept clean and hygienic, to prevent flies, rats and dust in summer, to do a good job of heat preservation in winter.
? Six, all kinds of materials, food, vegetables procurement to ensure quality, timely supply, less procurement, do a good job in price cost accounting.
? Seven, correctly handle the relationship between employees, to achieve friendly cooperation.
? Eight, during the work, the staff should wear work clothes, not to receive visitors in the canteen. Take a bath and get a haircut regularly, don't leave too long nails and don't wear jewelry. Dining room tableware, floor and warehouse should be kept clean and tidy, and always kept clean and orderly.
About the school canteen work plan 3? I. Guiding ideology
? Guided by the Party's spirit and aiming at serving teachers and students, we will further strengthen the construction of canteen management team, improve service quality, enhance our understanding of canteen management, and strive to run school canteens well to reassure teachers, parents and students.
? Second, the working ideas
? (1) Improve various systems.
? 1, issued the school canteen management measures.
? 2. Strengthen the assessment of canteen staff, further clarify the job responsibilities, improve the assessment rules, highlight the rewards and punishments, and establish a positive model.
? 3. Vegetable purchasing adopts the way of combining many people, and there are special people who are responsible for buying vegetables, paying, inspecting, weighing and accounting, and urging each other. The general affairs department implements comprehensive supervision and is responsible for the unified examination and approval of the principal.
? 4. Establish a school dietary management committee, discuss students' dietary recipes regularly, and announce them to parents one week in advance. Ensure that teachers and students have meals, ensure the variety of dishes, and strive for the quality and nutrition of dishes.
? 5, cost accounting, actively play the role of the food management committee, irregular survey canteen management and teachers and students dining, found that the problem is solved in time. At the end of each month, the cost of the canteen will be announced to the faculty.
? (B) improve the overall quality
? 1. Organize canteen staff to learn the Food Hygiene Training Textbook and other materials, and organize out-of-town training appropriately, and organize canteen staff learning meetings regularly to improve their hygiene awareness.
? 2. It is necessary to refine the division of labor, further clarify job responsibilities, link the completion of job tasks with assessment, and improve the post awareness and service awareness of canteen staff.
? 3. Improve teachers' service awareness, further standardize the management of students' lunch, educate students to cherish and save food, and let students eat well and have a full stomach.
? (3) Innovative workflow
? 1, further standardize the workflow of canteen staff, and operate strictly according to the requirements, such as washing vegetables, cutting vegetables, cooking, dividing vegetables, dividing rice, etc.
? 2. Summarize the gains and losses on the basis of the teacher's trial of vegetables last semester. This semester, Aunt Shi, an employee, is fully responsible for weighing dishes.
? 3, careful management of procurement, fixed-point procurement, to ensure the quality of purchased goods.
? Attach great importance to health and safety work.
? 1. Purchase food through normal channels, obtain the legal certificate of the contract booth, and do a good job in rapid inspection and sample retention of pesticide residues. Wash vegetables cleanly, cook properly, store vegetables raw and cooked separately, and put and use all kinds of utensils separately.
? 2, meticulously to do a good job of disinfection, tableware do "disinfection" a day, there is someone who's in charge of disinfection, and make disinfection records.
? 3. The fly prevention facilities have screens. The screen window should be closed, and the workshop should be closed when working.
? 4, canteen staff must hold a health certificate and health knowledge training certificate, all should wear work clothes during the work, maintain good personal hygiene, health does not meet the requirements shall not mount guard, environmental sanitation contract by blocks, ensure cleaning once a week.
? 5. The stoves in the canteen and other places all use electricity and diesel. Workers are required to operate in a standardized manner and always pay attention to the safety of electricity and fuel.
? 6, strengthen the management of canteen property, valuables stored in the warehouse, goods in and out of the warehouse must be registered.