The operating regulations of kindergarten canteens are as follows:

1. Food safety knowledge

1. Food safety laws and regulations: including food hygiene law, food safety law and other laws and regulations The basic requirements, as well as the obligations and responsibilities of kindergartens in food safety.

2. Food storage and preservation: including food storage conditions, shelf life control, food material preservation methods, etc., to ensure the freshness and safety of food.

3. Food processing operation flow: including food production process, operating specifications, hygiene requirements, etc., to ensure safety and hygiene during food processing.

2. Operating specifications

1. Personal hygiene: including employees washing their hands before entering the kitchen and wearing clean work clothes and hats to avoid spreading bacteria.

2. Food processing operating specifications: including the steps and requirements for food cutting, cooking, frying and other operations to ensure safety and hygiene during food processing.

3. Kitchen cleaning and disinfection: including daily cleaning and regular disinfection of kitchen equipment to ensure the hygiene of the kitchen environment and food safety.

3. Emergency response

1. Prevention and treatment of food poisoning: including symptoms and causes of food poisoning, preventive measures for food poisoning, emergency treatment measures, etc., so that employees can quickly Coping with food poisoning situations.

2. Emergency treatment of accidental injuries: including treatment steps and first aid methods for common accidental injuries such as burns and cuts to provide necessary first aid measures.

IV. Fire protection

1. How to use and classify fire extinguishers: including the use methods and scope of application of different types of fire extinguishers, and how employees should use fire extinguishers correctly in the event of a fire.

2. Fire escape drills: Organize employees to conduct fire escape drills, including how to use fire extinguishers, how to evacuate correctly, etc., to ensure that they can escape quickly and effectively when a fire occurs.

Food safety management measures

1. Food safety management system

Kindergartens should establish a complete food safety management system, including standardized operating procedures and personnel training plans , hygiene monitoring, etc. to ensure the effectiveness and sustainability of food safety management.

2. Regular inspections and evaluations

Kindergartens should conduct regular food safety inspections and evaluations, including inspections of food storage conditions, processing operations, personal hygiene, etc., to promptly discover and Address food safety hazards.

3. Supplier selection and management

Kindergarten should select qualified suppliers and establish a supplier management system, including evaluation and supervision of suppliers, to ensure the quality of supply. Raw materials and food meet safety requirements.