First, kitchen staff should study and improve cooking techniques, and do it conscientiously according to the age characteristics of infants. Don't repeat the menu every week, pay attention to the variety, fragrance, taste and the deployment of various nutrients to stimulate children's appetite and ensure that children have enough nutrition. In addition, we should pay attention to the combination of meat and vegetables, rice and flour, and thinness, prepare sick meals for sick children, and make snacks 3-4 times a week.

Second, establish a food acceptance system, purchase fresh food, pay attention to the quality and quantity of food, keep the vitamins of vegetables, wash them before cutting them, and don't burn them too badly and turn yellow. The number of meals should not be too much or too little. Every other meal must be cooked before cooking. Meals should be served on time, cool in summer (rice, vegetables, soup, tea) and hot in winter (rice, vegetables, soup, tea) to ensure that children are full and eat well.

Three, do a good job in kitchen hygiene, do:

1, wear work clothes and hats at work, take off your work clothes in the toilet, wash your hands with soap after defecation, and do a good job in personal hygiene (manicure, haircut, bathing and changing clothes). Keep the kitchen clean, tidy and dry. If there are sundries, clean the kitchen floor and rag three times a week, with a small sweep every week and a big sweep every month.

2. Kitchen utensils, knives, meat cutting boards, pots and baskets should be cooked separately. Kitchen sinks, countertops, refrigerator handles and rags should be disinfected and cleaned every day. Daily utensils, tableware, etc. Should be strictly disinfected, tableware, utensils and pots should be cleaned regularly with detergent. Every appliance should be put in a fixed place, and it is not allowed to be dragged at will. If there is slight damage, it should be repaired in time. After work, clean the kitchen and take out the garbage.

Four, strengthen food management, refrigerator management, fill in the registration form. Kitchen staff must strictly distinguish between public and private, prevent overeating, and have the responsibility to stop others from entering the kitchen without authorization or doing things that violate the kitchen system. Kitchen staff should unite and cooperate to do a good job together. They should actively listen to the opinions of teachers and children on food and constantly improve the quality of food.