About the canteen work plan 1

First, set the purpose.

In order to improve the food safety awareness and self-protection ability of teachers and students and prevent food safety accidents. Specific to this plan.

Second, the purpose of education

Through education, teenagers can be guided to develop good eating habits, master certain knowledge of food safety and nutrition, and improve their self-protection ability in food consumption.

Third, educational measures.

(A) to strengthen leadership, clear responsibilities

Strengthen the leadership of food hygiene and safety in schools. The school has set up a leading group for food hygiene, with clear responsibilities, detailed responsibilities and implementation at all levels.

Team leader: xx

Team member: xxxx

(B) increase publicity and create an atmosphere.

1. Create a publicity atmosphere by using cultural propaganda slogans in school restaurants, and learn food safety knowledge by combining centralized education with decentralized education;

2. Make use of the flag-raising ceremony on Monday to give two or more speeches under the banner of food safety;

3, the use of class meetings to carry out one or more food safety lectures;

4, each class issued a notice of food safety knowledge.

5, food safety knowledge test.

(3) Highlight key points and pay close attention to implementation.

The supervision of school canteens should start from the source, strictly control the purchase channels, and strengthen the daily management of food hygiene, with a special person in charge. The regulatory authorities should implement health and disease prevention and food hygiene management measures, standardize the scientific selection of food cooking methods, prohibit the sale of spoiled food and "three noes" products to students, strengthen the logistics management of food hygiene in schools according to law, let students eat safe meals, and resolutely control the occurrence of food poisoning accidents among students.

(four) to strengthen business training and improve the level of supervision.

Seriously participate in the teacher training courses organized by the higher authorities, and at the same time, the school conducts one or more trainings for teachers, so that teachers can learn the knowledge about food safety first, so as to better educate students.

Article 2 about the canteen work plan

Guiding ideology:

Logistics work is the foundation of kindergarten management and education. With the care and support of kindergarten leaders and the active cooperation of teachers, the park capacity and environment of the central kindergarten have been greatly improved. This semester, under the guidance of Theory of Three Represents Theory, we will conscientiously implement the guiding outline of kindergarten education, do a good job in logistics, ensure supply, make clear the responsibility, and do a good job in health care, financial work, canteen work, security work and environmental greening management in the park.

The specific work is as follows:

(a) do a good job in property and financial management:

1. Adhere to the policy of running the kindergarten diligently, rationally use the limited funds, and do practical things and good things for the kindergarten.

2, do a good job in the school year budget and final accounts, inspection and supervision, strict financial system and financial system.

3, strict financial system, a clear division of labor, all financial expenditures must be carried out under the unified arrangement of the director, each invoice must be signed by the director, and the financial accounts are reviewed once every semester.

4. The accountant insists on reporting the settlement statement every month, so that the factory director can master the capital situation and arrange the funds reasonably.

(2) Transactions:

1, do a good job in purchasing and updating teaching supplies, office supplies and teaching toys in time, and do a good job in teaching supplies and environmental layout materials for each class according to the characteristics of the park.

2. Do a good job in the maintenance of kindergartens, regularly check large, medium and small toys, eliminate unsafe factors, and timely maintain the doors and windows, glass and tap water of kindergartens.

(3) Do a good job in garden construction and create a beautiful environment;

1, manage flowers and trees, lawns and orchards. During the growing period of the lawn, we should protect the lawn and make it grow well. At the same time, it is necessary to strengthen fertilization, increase some flowers and trees, make the seasons evergreen and fragrant, and beautify the campus. Educate children to care for every grass and tree in kindergarten. There are no sundries in the park, all kinds of toys are placed reasonably, and the indoor and outdoor layout of activities is beautiful, so as to beautify, green and purify, and be full of childlike interest.

2. Strengthen the management of sanitary environment in kindergartens. The whole campus is divided into people inside and outside, and the class teacher is responsible for each activity room, so that it is clean and tidy, the windows are clean, there is no paper scraps, phlegm and sundries inside and outside, all kinds of appliances are neatly arranged, and there are no weeds in the clean area.

Article 3 of the canteen work plan

In order to conscientiously implement the provisions of the State Education Commission on the work of kindergarten cooks and strengthen the management of kindergarten health work, the following kindergarten work plan is formulated, please follow it.

I. Organization:

Kindergarten decided to set up a chef management committee, with the director as the team leader, the deputy director as the deputy director, and the class teacher and teachers as the team members.

Second, responsibilities:

1, xxx is responsible for leading and coordinating the cooking hygiene work of the whole park, dividing the hygiene areas of each team and sampling the hygiene work.

2.xxx is responsible for making the 20xx health work plan of the whole park, arranging inspection, supervising the health work of each team and summarizing the appraisal work.

Third, measures:

1, strengthen ideological education and let everyone know the importance of health work, knowing that health work is an indispensable condition for the construction of spiritual civilization and material civilization.

2, division of labor cleaning to achieve health work without dead ends.

3, layers of health work in a planned way, layout, inspection, summary appraisal, and implement to people.

4. Personal hygiene is listed as an important condition for personal evaluation, class evaluation and unit evaluation.

5. Designate a person to be responsible for the landscaping work, educate everyone to care for every grass and tree in the kindergarten, make the kindergarten evergreen all the year round and see different flowers.

6, the establishment of children's common diseases and infectious diseases health leading group.

Fourth, the health system:

1, from the health point of view, it is required to dress neatly, do not leave long hair, wash your face frequently, wash your feet, wash your hair, take a shower, brush your teeth in the morning and evening, drink water in your own cup, do not spit everywhere, and do not go to the toilet with scraps of paper, peels and urine.

2. The diet must be hygienic, kitchen utensils should be disinfected every day, cooks and medical staff should wear work clothes and hats during working hours, and faculty and staff, including cooks, must have health certificates before they can take up their posts.

Responsibilities of the kindergarten chef:

1. Arrive at work at 7: 30 every morning, put on clean work clothes and work caps, prepare for personal hygiene, and wash your hands with soap and tap water before cooking.

2. According to the age characteristics of children, study cooking techniques: the food should be full of color, smell and flavor, and there should be four combinations: vegetarian, rice flour, thick and thin, dry and wet, and the nutrition distribution is reasonable. Homemade snacks are colorful and delicious.

3. According to the schedule of teachers and students, provide meals on time, pay attention to warm winter and cool summer, and keep it good every day.

4, regularly check the children's diet, timely listen to teachers and children's reaction to food, and constantly improve the work.

5. Strictly implement the food hygiene requirements and operate according to the "one-stop" standard. Food should be thoroughly cooked.

6, strengthen the management of goods, neatly arranged; Do a good job in cleaning the kitchen and adhere to the principle of "sweeping once a week and once a day".

7, before coming off work, turn off all electrical switches, liquefied gas, doors and windows, and do a good job of fire safety.

8. Participate in making reasonable recipes and make meals and snacks in strict accordance with the recipes.

Article 4 of the canteen work plan

I. Guiding ideology

In order to effectively strengthen the food safety and hygiene work in the canteen of our school, prevent and control the occurrence of intestinal infectious diseases and food poisoning, effectively improve the hygiene level of our school, and ensure the physical and mental health and life safety of teachers and students, according to the relevant provisions and requirements of the Food Safety Law, the Infectious Diseases Prevention Law and the Disinfection Management Measures, our school has formulated this plan, namely, the Emergency Regulations on Public Health Emergencies, the Regulations on School Hygiene Work and the Measures for the Supervision and Management of Drinking Water Hygiene.

Second, the work objectives

1, participate in and strive to pass the quantitative assessment of food hygiene classification, and strive for food hygiene standards.

2, increase funding to improve the school food safety environment.

3. Improve the mechanism to ensure that the school does not have mass food poisoning accidents.

Third, the focus of work

1, conscientiously implement the laws, policies and work requirements of higher authorities on school food hygiene, ensure the implementation of school food safety work arrangement, and give timely feedback.

2. Establish and improve the food hygiene and safety work responsibility system, accountability system and various rules and regulations, equip corresponding food hygiene and safety management institutions and personnel, strengthen food safety training and safety education for school administrators, employees and all teachers and students, and form a good atmosphere in which all staff attach importance to and everyone stresses hygiene.

3, cooperate with the health supervision department to carry out quantitative grading assessment of school food hygiene.

4, increase investment in food safety facilities, improve the food environment, reduce food safety risk coefficient.

5, to carry out special inspection of school food hygiene, actively cooperate with the health, industry and commerce departments to do a good job of special rectification, timely rectification found safety hazards, to prevent the occurrence of school drinking water poisoning.

Fourth, work measures

1, strengthen leadership and clarify responsibilities.

Strengthen the leadership of food hygiene and safety in schools. The school has set up a leading group for food hygiene, with clear responsibilities and detailed responsibilities, which have been implemented at all levels, forming a top-down working pattern of departmental cooperation and linkage, effectively preventing, controlling and eliminating the harm of food hygiene and safety accidents. It is necessary to establish a preventive emergency mechanism and organize, coordinate and guide emergency response. Once a food poisoning accident occurs, it can be dealt with quickly, and the danger can be controlled to a minimum. The combination of centralized rectification and daily supervision, and the combination of self-discipline and strengthening supervision in canteens put food safety in school canteens in a more prominent position. Adhere to both the symptoms and root causes, focus on the root cause, publicity and education throughout, system improvement throughout, responsibility implementation throughout, inspection and guidance throughout, to ensure that the rectification is effective.

2. Increase publicity, create an atmosphere and highlight the long-term effectiveness of education.

Responsible persons of all schools should cooperate closely and strive to carry out the demonstration project of food safety in canteens in accordance with relevant requirements. Continuously improve the level of food safety management and hardware facilities in our school, so that the canteen in our school can be improved to a new level in terms of procurement, processing and personal hygiene. Make full use of health education classes, class meetings, class meetings, lectures, blackboard newspapers, radio, internet and other forms to carry out food hygiene and safety education, strengthen education, so that students can develop good hygiene habits and consciously resist buying food from mobile stalls. Enhance students' awareness of prevention and improve their self-protection ability.

3. Highlight key points and pay close attention to implementation.

Strengthen the inspection and supervision of canteens and strictly investigate illegal activities. Schools should strictly follow the provisions of the Food Safety Law and the Regulations for the Implementation of the Food Safety Law, regard school canteens as the focus of prevention and control of food safety accidents, take measures to investigate hidden dangers, actively guide schools to continuously improve emergency plans for food safety accidents, and improve the level of prevention and control and coping ability. We should always take the school food hygiene and safety work as a major event, closely focus on the determined work objectives, pay close attention to implementation, and strive to achieve remarkable results. Focus on four aspects of work.

(1) Strengthen the safety supervision of school canteens and improve the quality of catering.

The supervision of school canteens should start from the source, establish a system of obtaining product certification when purchasing food, strictly control the purchase channels, and strengthen the daily management of food hygiene, with someone in charge; Actively cooperate with health supervision departments to implement food hygiene management measures, standardize all aspects of food storage, processing and cooking, and prohibit the sale of spoiled food and "three noes" products to students; Strengthen the logistics management of school food hygiene according to law, let students eat safe meals, and resolutely prevent students from food poisoning accidents.

(2) Strengthen health examination to effectively prevent the invasion of germs.

(3) Strengthen prevention work in advance to prevent the occurrence of unexpected events.

It is necessary to further implement the policy of putting prevention first, make unremitting efforts, be vigilant and prevent campus invasion. Do a good job in canteen management, strictly control the entry of outsiders into the operation room, prevent theft and poisoning, and strictly close the door.

(4) Strengthen business training and improve the level of supervision.

Conduct business training for employees engaged in food business, so that they can improve their awareness of food safety, master hygienic operation norms, and avoid food poisoning incidents. Adhere to the training and certification system, enhance the sense of responsibility and mission, and ensure food hygiene and safety.

Article 5 on the canteen work plan

Looking back on the past semester, there were laughter, tears, gains and faint losses. With the arrival of the new semester, we have some expectations and prospects for new jobs and posts. Facing the new semester, with gratitude, our work plan for this school year is:

First, strengthen political study and improve ideological awareness.

Seriously study the spirit of the new school year work conference, accurately grasp the content of the conference, improve ideological understanding, and point out the direction for your work. With a clear direction, we can better complete the tasks assigned by our superiors.

Second, learn the canteen work system and job responsibilities.

1, organize and train canteen staff to learn canteen management system.

2. Learn the content of each job responsibility.

3. Organize and study the scoring rules of school satisfaction canteen in Yangzhong City.

Third, strengthen food hygiene management, conscientiously implement the national food safety law, and strictly control daily procurement. The purchased food shall be fresh, and there shall be no rotten, deteriorated or expired food; On the premise of ensuring quality, shop around and directly reduce the price of materials. Adhere to the working principle of "quality is more important than price, price is more important than quality, and save costs for the school to the maximum extent".

Fourth, strengthen canteen management.

In daily work, we should strengthen management and ensure the smooth implementation of government decrees. We should not have problems caused by poor command and connivance. Be bold in business, not afraid of offending people, and take work as the premise.

Five, improve their professional level and self-cultivation.

This year, we should change many shortcomings in many ways, strengthen the study of political theory, actively participate in various activities, unite colleagues on weekdays, help each other learn, make progress together, improve their self-cultivation and be a qualified employee.

The arrival of the new semester means a new starting point, new opportunities and new challenges. The future is always full of passion because of uncertainty. I seem to see hope. I will devote myself to all the work with more enthusiasm, and study together with all the staff of grade eight primary school to build harmony and create brilliance!

Article 6 on the canteen work plan

In order to ensure that teachers and students in our school can eat safely in the canteen and provide a better dining environment for teachers and students. Consolidate the efficiency of the canteen and carry out all the work in an orderly manner. Take the enrollment work as the main line. Improve the influence of the school's logistics kitchen in an all-round way, create more glory for the school's further development, and the work spirit around the theme of realizing the school's further development is inspiring, which greatly stimulates the development consciousness of all the staff in my kitchen and enhances the confidence and determination of all the staff to "do their jobs well and serve teachers and students comprehensively". This work plan is specially formulated.

Work idea

1, enhance the sense of thrift. "Unsafe operation and waste are extremely irresponsible"; Diligence and thrift are the fine traditional virtues of the Chinese nation, and guide employees to consciously develop this good behavior habit.

2. Strengthen employees' sense of collective honor, develop team spirit, and let everyone have the feeling of "winning glory for our school". Regularly train employees in professional ethics and skills every half month. Through the training, examination, retraining and re-examination of some unqualified employees, we will give full play to their talents and skills in their respective posts, constantly optimize the canteen team and improve the overall quality of the canteen team.

employee training

1. This semester, we plan to train canteen staff on hygiene and service knowledge. Due to the different levels of cultural knowledge and operational skills of kitchen staff, the content of kitchen training is also different.

1, speak and accept the law

Teach them all kinds of skills mainly through oral language.

2. Discussion method

Discuss around a problem, put forward your own views and suggestions, and make a summary.

3. Demonstration method

Oral English teaching alone can't achieve the goal, but explain the operation essentials step by step through demonstration operation.

4. Practical guidance methods

Summarize the whole operation process, find problems and propose improvement methods.

Second, hold a canteen work meeting to organize employees to study China's food hygiene law; And the "Regulations on Hygiene in School Canteen". Improve their legal awareness and service awareness, and correct their work attitude. Sign the responsibility book of food hygiene and safety objectives with all employees.

Insist on checking the food hygiene in the canteen every day, and correct or deal with the problems immediately when found. Hold a meeting of canteen staff once a week to sum up experience, learn from each other's strengths, always emphasize safety issues, and effectively protect the food safety of teachers and students.

Make a weekly work plan, check attendance every month, and arrange overtime personnel reasonably according to the number of teachers and students dining. Improve students' awareness of saving. Organize the team leader to study weekly nutrition recipes.

1, 10 launched the "food hygiene and safety month" activity, and formulated the activity plan and content, that is, the implementation plan. The activity will be arranged from1October 10 to1month 10. During the activity, please ask the school leaders to supervise, inspect and guide regularly. During the activity, collect and sort out all kinds of information, write a summary report of the activity, sum up experience, find out the shortcomings, and make a rectification plan. Make every effort to do a good job of dining and reasonably match nutritious meals, so that every student can put more energy into his study.

Do a good job in the implementation of civility and politeness

We advocate civilized dining and polite service, and ask the class teacher to do a good job in educating students about civilized dining at school. Moreover, every day when students eat, life teachers and kitchen chefs should visit the restaurant and book tables to help solve the specific problems of students' dining.

Strictly control quality

1, "three noes" food. Inspection found that some suppliers' raw materials have expired and there is no inspection certificate; There is no factory name and address, no factory date, no shelf life, and non-staple food that is not allowed to enter the canteen.

Cultivate employees' sense of ownership and improve the overall quality of the canteen;

1, improve the owner's consciousness and strengthen the understanding of the importance of democratic management of employees, let employees participate in democratic management, give play to their wisdom and creativity, listen to their opinions extensively when making major decisions, let employees open their hearts, brainstorm and help managers make decisions. Once the decision is finalized, managers should organize employees to implement the plan, so that employees can play their enthusiasm, wisdom and creativity as masters, greatly enhancing the vitality and vitality of the canteen.

2. Be good at arousing employees' sense of participation, caring about the pain of every employee, carrying out some meaningful recreational activities and public welfare activities, caring about their joys and sorrows, the temperature changes in their lives, respecting them in personality, and even affectionately calling them, so that employees can feel that they are part of the "school", let them find the feeling of "home" from the school, and at the same time create opportunities for them to reflect their self-worth, so that employees can feel the warmth and action of the big family.

This semester, on the second day after President Lei held a staff training meeting, our catering department tried every means to better serve every student and ensure their health. Promote the healthy growth of students, further improve their living standards, and eat delicious, delicious and nutritious three-point meals. Since the beginning of school, the teachers in the catering department have changed to buffets from seven to four.

These are my work plans and ideas for this semester. Please give us more comments and suggestions.

thank you

Article 7 on the canteen work plan

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 over 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, 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.