Reasonable Work Plan for Catering Hygiene in Kindergarten Canteen in 2022 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, the raw materials should be cut into pieces when cooking dishes, 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, when doing gymnastics, we should try our best to cut and cook now 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 the utilization of nutrients.
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.
Work Plan II for Reasonable Meal Hygiene in Kindergarten Canteen in 2022
I. Guiding ideology
With the aim of serving teachers and students, we will further strengthen the construction of logistics team, improve service quality, management level and overall taste, and strive to make the canteen a bright window in kindergarten work, so as to reassure teachers, parents and children.
Second, the working ideas
(1) Improve various systems.
1. Strengthen the assessment of employees. On the basis of extensively soliciting employees' opinions, we will improve the assessment rules, highlight rewards and diligence, set up positive models, and promote healthy trends.
2, further strengthen the attendance management, roll call, put an end to the phenomenon of being late and leaving early.
3. Vegetables are purchased by multi-person combination. People who buy food, pay, inspect goods, weigh and keep accounts are responsible for each other and urge each other. The general affairs department implements comprehensive supervision, and the director is unified in examination and approval.
4. Teachers and students should ensure the diversity of dishes and strive for the quality of food nutrition.
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.
(2) Improve the overall quality of workers.
1, organize employees to learn "Food Hygiene Training Textbook" and other materials, organize employees to go out to participate in learning, and improve employees' health awareness.
2. Refine the division of labor, further clarify job responsibilities, complete job tasks and conduct assessment, and improve employees' post awareness and service awareness.
3, the creation of competition mechanism, in the same position, the competition between different positions, so that employees can enhance their sense of ownership in the competition and improve their technical proficiency.
(3) Innovative workflow
On the basis of one-stop work of washing vegetables, cutting vegetables and cooking, some improvements were made appropriately.
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 well, store vegetables raw and cooked separately, and put all kinds of utensils in different categories.
2, carefully do a good job of disinfection, tableware do "one disinfection a day", small tableware with steam disinfection, big tableware with shikang disinfectant disinfection, cooked food room with ultraviolet lamp disinfection, disinfection work has someone who's in charge, and make disinfection records.
3. Anti-fly facilities include screen windows and fly-killing lamps. The screen window should be closed, and the fly-killing lamp should be operated by designated personnel.
4, canteen staff must hold a health certificate and health knowledge training certificate, all should wear work clothes during work, maintain good personal hygiene, health does not meet the requirements shall not be mount guard, environmental sanitation bid contract, guarantee cleaning once a week.
5. The cooking stoves in the canteen use electricity and diesel oil, so employees 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.
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Third, the canteen work calendar
Weekly content
1 min. Work hard and clarify relevant systems and responsibilities.
2. At the meeting of members of the Food Management Committee, the discussion draft of the assessment system was released, and the opinions of employees were solicited on the spot check of environmental sanitation.
3. Workers' health knowledge learning and health disinfection spot check
4 canteen safety work inspection workflow tracking survey
5 tableware storage spot check
6 final evaluation system
7. Personal hygiene of employees (including wearing work clothes, etc.). ) inspection and environmental sanitation spot check
Investigation on the dining situation of teachers and students
9 Inspection of fly prevention facilities
10 employee health knowledge learning
1 1 sanitary disinfection spot check
14 environmental health spot check
15 Investigation on Tableware Storage of Catering Management Committee Meeting
17 health disinfection spot check
19 comprehensive survey of health work
20 work exchange, summary and review, identification and recognition of canteen property cleaning and storage.
2022 Kindergarten Canteen Food Hygiene Reasonable Work Plan 3
Last semester, the kitchen staff in our garden closely focused on the work objectives of the kindergarten, worked hard, cooperated with each other and were willing to contribute, providing quality services for children, parents and faculty. This semester, the kitchen staff has not changed, and at the same time, they have undertaken the dishwashing and disinfection work of the children in the whole park. In order to improve the kitchen work, solve the worries of children, parents and faculty, provide first-class service and ensure the smooth progress of all work, the following work priorities are formulated:
Strengthen the professional training of kitchen staff.
1, learn from books, learn from colleagues, learn from yourself, actively explore and be brave in innovation in learning.
2. Discuss the theory and practice of cooking technology training guidance.
3. Continue to ensure that each person produces 1-2 innovative dishes each semester.
The establishment of the Fire Management Committee reflects the joint participation of kindergartens and families, and holds regular meetings to summarize and reflect on the variety arrangement and nutrition collocation of children's diet in stages.
Strengthen the inspection and supervision of the kitchen staff, and the cooking squad leader should make daily supervision and inspection, make records and report once a week.
1, live every day well.
2, do a good job in the safe operation of various machines.
3. The chopping board for cutting lettuce and the chopping board for cutting cooked vegetables are strictly separated.
4. Distribute meals strictly according to the number of children to avoid waste and food shortage.
5. Pay attention to count the number when cleaning the children's bowls and chopsticks to avoid losing them.
6. Save water and electricity.
7, before coming off work to do all kinds of security checks, people away from the door lock, prevent outsiders from entering.
Fourth, strengthen the cooperative relationship between groups, and don't haggle over time.
2022 Kindergarten Canteen Food Hygiene Reasonable Work Plan 4
I. Guiding ideology
Food hygiene and safety is an important part of kindergarten safety work, which is related to the life safety of teachers and students, and is a major event to maintain kindergarten and social stability. In order to conscientiously implement the State Council's Regulations on Further Strengthening Food Safety Work, Opinions of the Provincial Government on Further Strengthening Food Safety Work, Regulations on Kindergarten Hygiene Work, Opinions of the Ministry of Education and the Ministry of Health on Strengthening Kindergarten Hygiene and Epidemic Prevention and Food Hygiene and Safety Work, with the goal of preventing and curbing serious food safety accidents, we will earnestly strengthen food safety work and strive to create a safe food consumption environment for kindergartens. Adhere to the elimination of food safety hazards, fully implement the food safety responsibility system, firmly establish the consciousness of "life and health of teachers and students come first, and responsibility is more important than Mount Tai", and generally establish and improve the long-term management mechanism of food safety around the purpose of "students go to kindergarten, educate and educate people", fundamentally enhance the ability of the education system to prevent food safety accidents, ensure the safety and health of teachers and students, and create a safe and stable education and teaching environment.
Second, strengthen leadership.
Food hygiene and safety in kindergartens is an important basic work. Kindergartens should effectively strengthen leadership, improve teachers' and students' understanding of food hygiene and safety in kindergartens, and fully understand the importance, urgency, arduousness and long-term nature of this work from the perspectives of ensuring teachers' and students' health and life safety, ensuring the normal education and teaching order in kindergartens and maintaining the overall situation of social stability. Kindergarten has formulated the implementation plan of food hygiene and safety work, made clear the responsibility of specialized institutions and special personnel, and effectively strengthened the management of food hygiene and safety work in kindergarten; A leading group for studying food hygiene and safety was set up, headed by the top leader. Fully responsible for food hygiene and safety in kindergartens, organizing and coordinating the work of various departments, and forming an effective food hygiene and safety network throughout the school.
Third, clear responsibilities.
(a) the deputy director in charge of kindergarten shall perform the following duties:
1. Strengthen food hygiene management in kindergartens. The deputy director in charge of the kindergarten signed a letter of responsibility for food hygiene and safety with the administrator of the kindergarten canteen. Every semester, the school committee organizes one or two inspections of food hygiene and safety in kindergartens, urges the timely rectification of hidden dangers of accidents, and does a good job in the management and supervision of food hygiene in kindergartens such as nutritious meals and drinking water for students.
2 kindergarten food safety management personnel and employees to implement food hygiene knowledge, professional ethics and legal education and training, and make the necessary assessment records.
3. Strengthen the construction of kindergartens' canteens, drinking water and other infrastructure to meet the health requirements and adapt to the enrollment scale of kindergartens. Kindergarten canteens and drinking water and other infrastructure can not meet the health requirements or do not meet the scale of running a school, it should be ordered to make rectification within a time limit.
4. Supervise the implementation of the food hygiene and safety responsibility system and the food hygiene and safety accident accountability system.
5. Carry out health education, popularize students' knowledge of food hygiene and safety, and educate students to develop good eating hygiene habits.
(2) Kindergartens shall perform the following duties:
1. Kindergartens hold special meetings on food hygiene and safety regularly, check the hygiene and safety of food and drinking water in kindergartens' canteens, restaurants and shops every month, find potential safety hazards, rectify them in time, and resolutely close them if they do not meet the basic hygiene requirements. At the same time, we should make four "records":
First, all levels of inspection and self-inspection work must have inspection records for the record.
The second is to find potential safety hazards and have rectification records for the record.
Third, there should be a record of handling opinions on food poisoning.
The fourth is to formulate emergency plans for food hygiene accidents for the record.
2. Kindergarten canteens should adhere to the principle of "serving teachers and students, guaranteeing the meager profit", implement target responsibility management, and establish and improve the food hygiene and safety management system.
3. In order to strengthen the hygienic management of drinking water, kindergartens must provide students with enough drinking water that meets the hygienic standards and necessary hand washing facilities. Kindergarten water supply work is supervised by a special person, and the container for students' drinking water must be stamped and locked.
Employees in canteens must receive food hygiene knowledge and health legal knowledge training according to the requirements of Food Hygiene Law of People's Republic of China (PRC), and hold health certificates of medical units designated by health supervision departments. Anyone who is found to have diseases that affect food hygiene and safety shall leave his post immediately and be re-employed after the disease is cured.
5. Kindergarten canteen materials shall be subject to access system, fixed-point procurement, and a procurement application and acceptance system shall be established.
6 to carry out health education, popularize food hygiene and safety knowledge, and educate students to develop good food hygiene habits.
7. Strengthen the security of canteens and drinking water sources, and prohibit non-canteen staff from entering the processing operation room and food raw material storage room at will to prevent poisoning accidents.
8. After the food poisoning accident occurred in the kindergarten, it shall report to the local health administrative department and education administrative department in time, and actively take measures to carry out rescue work.
Fourth, specific measures.
Establish a food hygiene and safety system in kindergartens.
The first is to establish a reporter system for public health emergencies in kindergartens. Learn to designate a person to report public health emergencies including food poisoning. In the event of public health emergencies such as food poisoning, it is necessary to immediately report to the local health and education administrative departments, and at the same time fully cooperate with the treatment and investigation and handling of the incident; The contents of the report include the unit, address, time, number of poisoned people, clinical manifestations, measures taken, suspicious food, contact name and contact information of food poisoning or suspected food poisoning accidents.
The second is to establish an emergency mechanism for public health emergencies. Kindergartens should establish an emergency mechanism for food poisoning or other food-borne diseases. After the occurrence of food poisoning or suspected food poisoning accidents, kindergartens should take the following measures:
(1) immediately stop production and business activities, and immediately report to the local people's government, education administrative department and health administrative department;
(2) Assisting medical institutions in treating patients;
(3) Keeping food and its raw materials, tools, equipment and sites that cause or may cause food poisoning;
(4) Cooperate with the investigation by the administrative department of health, and truthfully provide relevant information and samples according to the requirements of the administrative department of health;
(5) Implement other measures required by the health administrative department to keep the situation to a minimum.
The third is to establish an accountability system for food hygiene in kindergartens. Kindergartens and their responsible persons who violate regulations, neglect their duties and management and cause food poisoning or other food-borne diseases shall be investigated for responsibility according to law.
1. Check the food hygiene and safety account of each school, summarize the annual food safety work, and urge the rectified unit to complete it.
2. Continue to carry out special rectification work to ensure that the health certificate rate of all kindergarten canteens and employees reaches 100%.
3. Conduct regular training. Regularly train the person in charge of kindergarten health and the person in charge of kindergarten canteen on health law and food hygiene knowledge.
Verb (abbreviation for verb) main job
1. Strengthen publicity, carry out health education activities and cultivate good personal hygiene habits of teachers and students.
2. In conjunction with the health department, conduct a quarterly inspection on the food hygiene of all kinds of kindergarten canteens in the city.
3. Conduct a training for the logistics personnel of the whole park in the summer vacation to improve the professional quality of the logistics personnel.
4. Summary and evaluation of food hygiene in kindergarten canteens.
2022 Kindergarten Canteen Food Hygiene Reasonable Work Plan 5
First, strict diet management, conscientiously do a good job in food hygiene.
In line with the general requirements of hygiene, safety, nutrition and digestion, we will make a nutritional recipe for young children every week, so as to achieve diverse varieties, reasonable collocation and quantity supply. In order to improve the quality of food, we make great efforts in the collocation and cooking of dishes to ensure that children eat well. And listen to the opinions and suggestions of teachers and parents extensively, find problems, discuss together, adjust recipes, and ensure the balanced intake of various nutrients for children. At the same time, we will also announce the daily recipes to parents, so that parents can know about their children's meals in the park and increase the transparency of their children's meals. In terms of food hygiene, procurement and acceptance are strictly controlled, and all deteriorated raw materials are returned; At the same time, the daily operation is carried out in strict accordance with the requirements of preventive disinfection and cooking processing, and all imported food samples are kept and registered.
Second, standardize the daily operation details and continuously improve the quality of work.
Strengthen theoretical study, in accordance with the operating norms, strengthen meticulous, standardized and rigorous operation, enhance service awareness, actively use rest time for theoretical practice study, and effectively improve the theoretical operation level through cases, theoretical study and skill display. And make records, guide practical work with theory, and improve the quality of work. Seriously participate in the political study in schools and parks, and improve ideological quality and service awareness. Do a good job in safety and hygiene by studying health management regulations and canteen operation norms. Make clear your job responsibilities and ensure the food safety of children and teachers.
Third, attach great importance to health and safety work, strengthen inspection and give timely feedback.
1, strictly implement the system. Ensure the safety and hygiene of food procurement, acceptance, storage, cooking, transportation, storage and distribution. Operate all kinds of equipment in strict accordance with regulations, and do not operate illegally. Always check the operation of the equipment to ensure the safe operation of the equipment. If the equipment is abnormal, immediately repair or report for repair.
2. Strictly control the purchase. Do a good job in the import and inspection of food, and prevent fake and shoddy and "three noes" (no manufacturer, no production date and no shelf life) food from entering the canteen; Resolutely put an end to the purchase of expired, rotten, unclean, mixed with foreign bodies or other sensory abnormalities that may endanger human health, and do a good job in obtaining evidence for purchasing food.
3. Strictly do a good job in food processing. Processed food should be cooked, and the color, fragrance and taste should be as good as possible. It is necessary to separate raw and cooked food.
4, earnestly do a good job in the canteen inside and outside the health. Do a good job of cleaning the canteen and the venue outside the canteen every day, and always keep it clean and tidy.
5, disinfection work every day. Tableware must be cleaned, rinsed, rinsed and disinfected, and the disinfected tableware is stored in the cleaning kitchen. It is strictly forbidden to use unsterilized tableware and processing utensils.
6. Strengthen the management of the canteen warehouse, register the incoming and outgoing items in time, and ensure that the children's salt and oil intake does not exceed the standard.
The safety and health management of kindergarten canteen is directly related to the health of children and the stable development of kindergarten. In the future work, we will continue to explore and practice, constantly sum up and reflect, bring food hygiene into the daily key work category, and better improve all the work.
Four, actively participate in learning, party branches, trade unions and other activities.
1. While doing the above work well, you should also actively participate in various activities and regular meetings organized by the school and the school Committee. Usually go to the grade group in charge to learn about the teacher's class, office and life, as well as the bad phenomena such as teachers running classes to make up lessons, and solve problems in time when found.
As a branch secretary, I am well aware of my responsibilities. I usually learn about the knowledge, ideas and new trends of the party at work. When in doubt, take the initiative to find the secretary or member of the general branch Committee to discuss and study, and solve the problem in time. Complete the tasks assigned by the General Party Branch on time, and actively communicate with party member in ideological work. Cooperate with the chairman of the school trade union to complete various activities.
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