Meal management is an important part of kindergarten work, and it is also the basis for ensuring food safety and the orderly development of preschool education. Today, food safety has been paid more and more attention by the society, and the requirements of kindergarten meal management are also constantly improving. From food procurement, storage, cooking to sample retention, any link can not be sloppy.
Turn off the good cook.
The protagonist of catering work is the chef in our kitchen, so their personal health and hygiene habits are very important. People with infectious diseases and sloppy lifestyles will not be admitted when recruiting. Chefs should wash their hair, bathe, change clothes and cut their nails frequently, and do not wear makeup, nail polish or jewelry at work; Wash your hands with hand sanitizer and tap water before going to work, change your work clothes and wear a hat; Try to use special chopsticks and spoons, and don't cough or sneeze at food.
The following code of conduct should be followed when extracting materials, cutting and matching, cooking and retaining samples:
Take the material
Check the quality of ingredients before processing, and take ingredients according to the variety of different foods in the recipe and the dosage requirements of children.
Peel vegetables and melons, remove seeds, stems and leaves, and wash.
(1) Peel it first, then wash it, and clean it before soaking it.
(2) Select the stem and leaf vegetables first, then clean them, soak them for about 5 minutes and take them out.
Frozen food is soaked in cold water, thawed, cleaned and processed.
Cutting and matching
Cut raw materials into wires, slices, blocks, segments, etc. Those that meet the requirements should be cut as small as possible for children to eat.
Knives and chopping boards should be used strictly separately from raw food, cooked food and fruits.
cook
We can pay attention to color, fragrance, taste and shape in the production process according to the eating habits of various places, and often change the varieties of patterns to achieve fine coarse grains and clever collocation of flour and rice to promote children's appetite.
In the choice and production of food, it is necessary to adapt to children's digestive ability and dietary psychology to prevent food from being too big, too sour, too salty and too greasy.
Food must be cooked, and fried food should be protected from endogenous coke.
Stove and dishcloth should be cleaned at any time and kept clean. The soup dripping on the side of the dish should be wiped with a special dishcloth.
Cooked cooked food must be placed in special containers such as sterilized vegetable pots and bowls, and placed on the cooked food table in an orderly manner.
The remaining food and raw materials shall be stored according to the hygiene requirements of cooked food, semi-finished products and raw food, and shall not be mixed or overlapped.
Sample retention
Sample not less than 50g of each prepared food, and put them into different sample retention boxes respectively.
Seal the food sample box and keep it in a special refrigerator for 48 hours.
Pay attention to hygiene.
Health work is an important part of diet management, and it is the basis for ensuring the healthy growth of children and preventing and controlling the occurrence and spread of diseases. Therefore, it is necessary to establish various rules and regulations of health management and strictly implement them.
For all aspects of food procurement and storage, the following specifications should be followed:
buy
There must be a special person in charge of food procurement, and no other personnel shall be temporarily assigned.
At least two people should go with each other when purchasing, and keep account records.
Be familiar with the food supply situation in the local market, purchase seasonal and naturally mature food, and try to buy less out-of-season food.
Inspection before acceptance
All foods must be strictly checked and accepted before storage, and those that do not meet the hygiene standards shall not be put into storage.
After acceptance, make a good registration, indicate the name, quantity, purchase time and shelf life of the food, and put it in storage and make an account.
Warehouse hygiene
Strengthen the awareness of food hygiene and safety, and keep the warehouse clean, tidy and ventilated. Do a good job in fire prevention, anti-theft, anti-virus, dust prevention, rat prevention, insect prevention and mildew prevention.
It is forbidden to store toxic, harmful, inflammable and explosive articles and personal daily necessities in the warehouse, and it is also forbidden to temporarily store other non-food items.
The warehouse should be cleaned every day to ensure no peculiar smell and maintain good sanitary conditions.
deposit
Food should be classified and stored neatly at least 20 cm away from the ground and partition walls.
Store raw meat and perishable food in an environment below 4℃.
Adhere to the separation of food from sundries, raw food from cooked food, and semi-finished products from finished products. Unpackaged food and condiments must be covered with clean, non-toxic and harmless containers, and the product name should be marked.
Food stored in the refrigerator should be covered with plastic wrap or cover. Refrigerate cooked food in shallow containers, and don't store perishable food for too long.
cheque
Food should be inspected and sorted every day to see if there is mildew, rot, deterioration, damaged packaging, and whether it exceeds the shelf life. , and make records, report and handle problems in time.
Deliver goods from the warehouse
Check the color, smell, shape and shelf life of food when leaving the warehouse, adhere to the principle of first in first out, and try to shorten the storage time.
Close the recipe.
The recipe should be made by nutritionists, health care doctors, logistics directors and chefs in the park. According to the characteristics of children's physical and mental development, recipes should be refined, diversified and mixed with meat and vegetables. The contents of recipes also change according to the seasons. If the weather is hot in summer and children sweat more, it will easily lead to the loss of water, inorganic salts and water-soluble vitamins. At this time, you can supplement vegetable soup, fish soup, broth, bean curd soup and dark vegetables such as tomatoes, cauliflower and spinach to supplement nutrition for your children. In winter, we need to supplement some high-calorie foods to meet the needs of children with high exercise.
Reasonable nutrition
Ensure adequate intake of meat, eggs, cereals, vegetables, fruits, bean products, seafood, milk, etc. Every day.
Not less than 5 kinds of miscellaneous grains, 9 kinds of vegetables, 7 kinds of seafood and 4 kinds of fruits per week.
Health care doctors should analyze the results of children's physical examination this semester and make reasonable nutrition recipes.
Dietary balance
Ensure that children take six kinds of nutrients (protein, fat, carbohydrate, vitamins, minerals and water) in proportion every day.
According to the principle of "eat early, eat well at noon, and not have enough at dinner", the calories provided by breakfast account for 35% of the total calories in a day, 35-40% for lunch and 25-30% for dinner.
The main and non-staple foods of each meal in a day should not be repeated, and the non-staple foods in the recipe should not be repeated more than twice in a week.
Health care doctors conduct nutritional analysis in time every month, adjust recipes according to the results, pay attention to the proportion of trace elements and carbohydrates, and strive to make the diet meet the needs of young children.