Increase investment and improve equipment standards. Weifang government kindergarten in Shandong province was built in the early days of the founding of the People's Republic of China. In the past, the canteens in our garden were basically operated by hand, whether it was kneading dough, cutting vegetables, cutting meat and making jiaozi. Steamed steamed bread is steamed in a large steamer on a cauldron, and the whole canteen will be filled with steam. At present, this production situation still exists in many underdeveloped areas.
With the continuous development of social economy, the conditions of canteens should be continuously improved. In 20 1 1 year, the dining hall in our garden was renovated on a large scale, and all kinds of chopping boards, sinks, knives and utensils were replaced. The main and non-staple food processing rooms, cooking rooms, preparation rooms, main and non-staple food warehouses, children's dining rooms, boiling water rooms, disinfection rooms, kitchen dressing rooms and power distribution rooms all reached the standards of provincial kindergartens. This year, our garden was gloriously rated as a municipal "four-hearted canteen" and became a model for kindergarten canteens in the city to visit and learn.
Strictly control production and clarify the responsible person. Children are no small matter, and food safety is the most important. For the sake of children's healthy diet, the canteen work never misses the hidden dangers of details.
Our park organizes canteen staff to learn various canteen systems and food hygiene training materials every month, and carries out safety training for employees, so as to enhance their awareness and ability of standardized operation. The staff also received on-the-job training from the Municipal Health Bureau and obtained a work permit.
We made the "One-day Work Process in the Canteen" and "How to Use Operating Instruments" into courseware for learning, and carefully studied every link in the work. From the purchase of vegetables to inspection, weighing, accounting, payment, cooking, tasting, meal sharing, patrol, sample retention and disinfection, we have gained many good experiences and methods.
Our park will refine the division of work in the canteen and organize employees to learn job responsibilities, so as to clarify responsibilities. In order to ensure the safety of the equipment, we not only study and discuss, but also make the instruction manual of the equipment into a sign and hang it on the wall. The canteen staff must read the instruction manual and precautions before using the equipment in order to use it correctly. In addition, establish a food hygiene management network, sign employment contracts and safety responsibility forms with employees, so that everyone is responsible. If there is a position, someone will be responsible.
The buyer should purchase food through normal channels, check the documents of the contract booth, carefully review the documents before cooperating with the supplier, clarify the responsibilities, sign an agreement to ensure the purchase; Dining room staff should check the acceptance, sampling, soaking, cleaning, operation and disinfection; The personnel on duty should "disinfect tableware once", disinfect small tableware with disinfection cabinet, disinfect large tableware with disinfectant, and disinfect cooked food room with ultraviolet lamp, and make disinfection records.
The staff representatives evaluate the canteen work every month, and we exchange the opinions or suggestions put forward in the evaluation with the canteen staff in time, urge the rectification, and constantly improve and improve in the rectification.
Improve the system to protect the interests of employees. The park has improved the various systems of the canteen and strengthened the quantitative assessment of the canteen staff. For example, the employee health management system, food raw material purchase voucher system, tableware disinfection management system, rough machining management system, warehouse management system, pasta production management system, cooking processing management system and sample retention system have been re-established and improved.
Formulated the Detailed Rules for Quantifying the Work of Canteen Staff, quantified the work of kitchen staff, and linked the quantified results with wages, which made the enthusiasm of canteen staff get unprecedented improvement. They feel that the system not only regulates their own behavior, but also greatly protects their personal rights and interests, so that they can earn considerable income and employees have endless energy.
Open to parental supervision.
Every month, our chef will update food patterns, such as cream buns, butterfly rolls, plum blossom cakes, duckling cakes, snowflake balls, golden hook cuiqin, and rabbit bean buns ... which are full of color, smell and taste, and children like them very much. The director of the logistics department took photos of these foods and posted them in the publicity column of the kindergarten.
Many parents are full of praise, but some parents have doubts: "Such a good dish can only be cooked by star-rated hotels and kindergartens?" "Are these photos downloaded from the Internet?"
In order to dispel parents' worries and let them know about their children's diet, we launched the activity of "Parents Entering the Canteen" in stages, so that parents can personally watch how their children's meals are cooked and taste them themselves. Parents praised while tasting: "It's delicious!" "It's delicious and beautiful. It's incredible! " "Put the children in this kindergarten, don't worry!"
We organized all members of the parents' committee to find out the prices of vegetables, grain and oil and condiments from farmers' markets and grain stores, which are long-term suppliers of raw materials for canteens. Go to the surrounding rice, flour and oil processing plants for investigation and study, and consult the origin, product grade, use safety, product price and other issues in detail.
Compare the samples with the products in our canteen warehouse and carefully distinguish whether they belong to the same category.
After returning to the park, representatives of the parents' committee went deep into the canteen of our school to visit and learn about the storage of raw materials in the warehouse, the process of washing vegetables, the selection of oil for cooking and the operation of the disinfection room. In order to ensure the interests of children, our garden has increased its investment in canteens, improved the quality of children's meals, and invested an extra 40,000 yuan every month to improve students' lives and hedge against rising prices.
Members of the Family Committee have said that through market research and visits to all aspects of the canteen, they have a comprehensive and in-depth understanding of the catering work in kindergartens, and at the same time have a further understanding of the practical difficulties existing in the operation of the canteen.
Pay attention to inspection and find hidden dangers in time.
A leader is not only a person who issues tasks, but also a person who knows how to achieve goals. How are we told? One of the most important things is to go deep into the front line, find problems and solve them in time. A few days ago, I went to the kitchen, and the cooking monitor told me that the ignition of the natural gas stove was "snapped". She tried to solve it, but she didn't report it to the leader because she didn't think it was a big problem. So, I contacted the relevant personnel of Hua Gang Gas for consultation, and they immediately sent someone to check and guide, thus eliminating the existence of unsafe factors. On the weekend evening, we invited professionals to conduct gas safety training.
The patrol of canteen staff has two advantages: first, it can find out whether the taste of food is suitable for children in time; Second, it can grasp the size of food, see which meals children like to eat, and find ways to adjust the meals that children don't like to eat.
Some time ago, children ate less steamed bread, and the kitchen staff found this problem after the patrol and discussed it in time. It turns out that it is easy to cause children's satiety when they are big, and less varieties will reduce their appetite. So they immediately made adjustments. First of all, the size of steamed bread has shrunk by a quarter. The second is to update the pattern of pasta in time, make rolls and crisp flowers, and add vegetable noodles, melon noodles and pumpkin noodles. The children's appetite increased greatly when they looked at the stale pasta.
Now every meal time, children will take turns to be "reporters" to introduce the meals of the day and know that different meals have different nutrition; When parents pick up their children, they look at the food pictures on the bulletin board. Children are happy to tell their parents what kind of food they ate today and can name the food. How happy parents are!
In the face of avian influenza epidemic, kindergarten canteens should strictly manage the safety of key links such as food procurement, processing, supply and storage in accordance with regulations. Do not buy fresh, live and frozen poultry and their products without quarantine certificate; Poultry and livestock without quarantine shall not be slaughtered and processed by themselves; When processing food, you must cook it thoroughly. Kindergartens should improve and standardize the management of canteen work in line with the awareness of being in place, powerful in management and advanced in service, so that canteen work can promote the development of children more effectively. (Author: Zhang Yuzhen Sun Shuna, Shandong Weifang Municipal Government Kindergarten)