1. 2023 Canteen Annual Work Plan

1. This semester, a scientific and reasonable meal work plan has been formulated based on the "Garden Management Plan" and "Health Care Work Plan"

< p> Established a dietary management group, established a "partnership committee" dietary management group composed of the principal, health nurse, head chef and parents, and implemented a strict weekly meal meeting system, and carried out the development and development of the weekly "Balanced Recipe" for the kindergarten For feasibility experiments, we humbly ask for advice, carefully study scientific garnishing methods, and conduct data analysis. We follow the principles of scientificity, rationality, seasonality, and vulnerability in preparing balanced recipes.

2. Arrange meals scientifically to ensure nutritional balance

To ensure the healthy growth of children, reasonable nutrition is an important condition. Only by providing children with necessary nutrients from their meals every day can they meet their needs. Growth and development of young children. When arranging recipes, the administrator of the canteen of our kindergarten strives to have a reasonable and balanced nutritional mix and diversified varieties based on the characteristics of children with poor digestion, strong absorption, and high nutritional requirements. The weekly recipes are jointly formulated by health teachers and canteen staff to ensure that the recipes are easy to operate and easy to cook.

1. Be scientific and reasonable. The main and non-staple foods are matched with each other, the meat and vegetables are scientifically combined, the sweet and salty, dry and thin, thick and thin are organically combined. Rice and pasta are complementary and diverse every week, such as egg fried rice, noodles, rice noodles, nutritious porridge, etc. The children like it very much.

2. Pay attention to nutritional balance. Reasonable nutrition is the most fundamental material basis for ensuring children's health. The nutrients consumed by children aged 3 to 6 years old must not only provide the nutrients needed to maintain the children's activities throughout the day, but also meet their growth and development needs. A reasonable diet is composed of The four major food categories of grains, vegetables and fruits, meat dishes and soy products, oils and sugars provide various nutrients needed by the human body. They are a whole and indispensable. Therefore, some foods in the "Balanced Recipe" cannot be increased or decreased at will. For example, the total amount of meat dishes every week is indispensable, and grains should not be reduced. Milk, oil, sugar, dried shrimps, and chicken should all be in the portions in the recipe. Light-colored vegetables cannot replace dark-colored vegetables, etc., so as not to destroy the original recipes. Relatively balanced nutritional supply. Therefore, scientific, reasonable and balanced nutrition is crucial to the growth of young children.

3. Make recipes according to the seasons. Vegetables are available in different seasons throughout the year, and climate changes and children's growth, development, and activity levels are different. Therefore, the recipes of the four seasons should also be different. In spring, the sun is brighter and children's activity levels increase, so more calcium is needed, so the recipes need to contain Calcium-rich foods, such as ribs, dried shrimps, kelp, and milk, must provide young children with enough calories and high-quality protein to meet their growth, development, and activity needs. The weather is hot in summer, and children have poor appetites, and their activities and sleep are relatively reduced. The meals should be in bright colors, various forms, and rich varieties based on the combination of meat and vegetables, dry and wet, and should be mainly light and not too greasy. Color, aroma, taste, and shape should be used to stimulate children's appetite. In addition, add some heat-clearing, detoxifying, and refreshing foods and fruits, such as mung beans, winter melon, tomatoes, watermelon, etc. The weather is dry in autumn, so give young children more vegetables that promote body fluids and moisturize the lungs, such as radish, lotus root, etc. The amount of activity decreases in winter. Due to the cold, the body consumes more calories, so it needs to be supplemented with calories from food calories. You should add some high-calorie, high-protein foods to your children's meals. You can also use braised and other cooking methods to make the dishes more flavorful and make your children love to eat them. In addition, you should eat some red dates, fungus, etc.

3. Pay attention to investigation and understanding, and optimize food structure

In addition to carefully preparing children’s meals according to recipes, health care personnel and canteen staff often go deep into classes to observe children’s eating situations on the spot. Directly feel whether children like to eat the food they make. In particular, canteen staff come into class every day during lunch time to observe the eating situation of children, and observe whether the quantity of meals is appropriate, whether the quality is guaranteed, and whether children like it. As well as checking the children's daily routine and dietary situation, teachers also often teach children to have good dining habits, so that the amount of food eaten and the amount of food supplied are basically the same, and there is no wastage of food. Usually, a "meal record sheet" is distributed every week to solicit teachers' opinions on meals, and if problems are found, they can be adjusted and improved in a timely manner.

4. Pay attention to scientific cooking. Pay attention to scientific cooking. Pay attention to scientific cooking to prevent nutrient loss and increase children’s appetite.

Cooking can cause a series of changes in food, improve the essence of food, enhance appetite, and promote the digestion and absorption of nutrients. However, if cooking is unscientific, nutrients will be destroyed and lost, reducing and The use value of food is lost, and meals made through scientific cooking methods not only have good color, aroma, taste and shape, but also meet the requirements of hygiene. Six requirements for scientific cooking:

1. Wash: Wash the whole dish, remove yellow and rotten leaves, wash them separately, and then rinse them with clean water. This can reduce surface particles and remove parasite egg residues. pesticide.

2. Cutting: According to the characteristics of children’s digestive function, which is not yet fully developed, the raw materials should be chopped finely when making dishes. However, this may easily increase the contact opportunities and contact surfaces between the nutrients of the raw materials and the air. It will lead to oxidation of nutrients and increase the loss. Therefore, during specific operations, you should try your best to cut and cook immediately to reduce the loss of nutrients.

3. Pairing: Pay attention to color, aroma, taste and shape, as well as nutrition, pay attention to the combination of meat and vegetables, thickness and thickness (such as stir-fried meat with potatoes, carrots, tofu, vegetables, green cabbage hearts, etc. ), so that the complementary effects of proteins can be utilized to improve their biological value.

4. Blanching: Depending on the properties of the dishes, some raw materials often need to be blanched. Turn the vegetables over in boiling water and pick them up. This can maintain the bright color without affecting the taste.

5. Cooking: The principle of cooking to reduce the loss of nutrients is to cook over a high fire and quickly, that is, when frying with high heat and oil, the heating time should not be too long to avoid the loss of water-soluble proteins, such as eggs, chicken, etc. Chicken, duck, and pig blood are rich in water-soluble proteins. During the heating process, these water-soluble proteins will gradually solidify. The longer the heating time, the harder the solidification will be, which will affect the taste and nutritional utilization.

6. Adjustment: When adapting to cooking, be careful not to add salt too early. Too early will increase the osmotic pressure, causing oxidation or loss of water-soluble nutrients. Adding salt too early when cooking beans or stir-frying meat will cause The protein in the raw materials coagulates too early and cannot be dissolved in the soup, which affects the concentration of the soup. MSG is added when the dishes are cooked.

5. Healthy Meal Environment

The quality of the meal environment directly affects the quality of children's meals. The meal environment includes two aspects: physical environment and psychological environment. Healthy environment (physical) It means that there is sufficient light, air circulation, suitable temperature, multiple meals and tableware are clean and beautiful, suitable size, and the indoor layout is elegant and tidy. A healthy psychological environment means that the meal atmosphere is harmonious, children are not forced to eat, and there is no corporal punishment or criticism, so that children can eat happily. You can also play some relaxing and beautiful music to stimulate children's appetite. In addition, we also conduct 3-minute education for children before meals, telling them some safety knowledge during meals, the nutrition of today's meals, etc., so that children can understand the nutrition of food and pay attention to the safety and hygiene of meals.

6. Food Hygiene for Young Children and Food Hygiene for Optional Young Children

1. Do a good job in hygiene publicity, regularly train and assess child care personnel, and provide regular hygiene education activities for young children. , use "parent meetings", "partnership committees", inter-school networks, preschool education gardens, bulletin boards and other forms to promote children's food hygiene knowledge to parents, and obtain the support and cooperation of parents of young children for health care work.

2. Focus on prevention and routine disinfection. Every day, children should wash their hands (with soap and running water) before meals and after going to the toilet, disinfect tableware after each meal, and use dedicated personnel. Activity rooms and dormitories should be disinfected with ultraviolet light twice a week. During epidemic seasons, toilets and washrooms should be disinfected once a day. Rinsing and disinfecting are done daily, bedding is exposed to sunlight once a week, the environment is cleaned daily, and the environment is cleaned weekly. Regular evaluations are carried out, and rewards and punishments are honored, so that children can have a good living and hygienic environment.

3. Children’s food can be divided into six categories: grains, animal foods, beans and their products, vegetables and fruits, cooking oils and condiments. All types of food meet certain requirements. Only with the hygienic requirements can the health needs of young children be met.

7. Display recipes and communicate between families

We publish weekly recipes on the recipe column outside the school to let parents know their children’s meal structure in the kindergarten. And through the "Meal Management Committee", a bridge of communication and interaction between kindergartens and parents, we strive to do a good job in the meal management of the kindergarten. Through effective communication at home, we can better improve the quality of children's meals and enable them to grow up healthily. Young children are in the period of physical and brain development, so adequate and reasonable nutrition is particularly important for them. It is every parent’s wish that their children have a healthy body. Every parent hopes that their children can grow up healthily and robustly.

2.2023 Canteen Annual Work Plan

1. Improve the canteen infrastructure

The canteen has built a cooked food room, warehouse, changing room, etc., so that the limited space can be used Make the most of it. From selecting vegetables, washing vegetables, cutting vegetables to stir-frying, and then from washing, disinfecting and using tableware, everything is an assembly line operation. The canteen has ample lighting, good air circulation, and complete anti-fly, anti-rat, and anti-dust equipment. The machinery and equipment are complete, including rice steamers, dough mixers, dough presses, tableware display racks and other facilities. The facilities are clearly classified, clearly marked, and dedicated to special items, laying a good material foundation for ensuring food hygiene and safety for young children.

2. Improve and improve various rules and regulations

Establish a food hygiene and safety management leading group to supervise the implementation of the job responsibility system. Implement a division of labor and responsibility system, each person is responsible for one job, improve work efficiency, and improve the awareness and level of serving teachers and students. The specific division of responsibilities is clear, and the job responsibilities of canteen managers, cooks, etc. are formulated in detail; at the same time, parents and teachers are extensively solicited for their opinions and suggestions on food arrangements and other aspects, and various food hygiene management systems and measures are continuously improved. We have formulated the "Kindergarten Food Poisoning Emergency Plan" and the "Kindergarten Food Poisoning Accident Responsibility System" to prevent accidents from happening. The kindergarten has also gradually improved the "Canteen Safety System", "Canteen Hygiene Management System", "Food Processing System", "Canteen Disinfection System", "Canteen Warehouse Management System", and "Meal Sample Retention System" in accordance with the "XX City School Safety Management Standards" System", "Food Raw Material Procurement Certification System", etc., to strengthen the guidance of sanitation work in canteens.

3. Staff members must hold certificates to ensure the hygiene and safety of the canteen.

For canteen staff, we require a comprehensive physical examination every six months and work with certificates. Moreover, they must undergo ongoing physical examinations and replace their health certificates every year to ensure the health of the cooking staff. At the same time, we conduct business studies once every two weeks to learn relevant documents and food hygiene knowledge, food poisoning prevention knowledge, tableware disinfection knowledge, etc., to continuously improve our understanding of children's food hygiene and safety work. After taking up the job, it is strictly required to form good hygiene habits: wash hands with soap, disinfectant and running water before and after working; wear neat work clothes and work caps at work; do not leave long nails, do not apply nail polish, and do not wear rings; canteen Hygiene: A small sweep every day and a big sweep every week. All utensils are cleaned in a timely manner and items are returned to their original places after use. The canteen of our garden always gives people a fresh, bright, clean and hygienic feeling.

4. Strictly control food purchasing and processing to ensure food hygiene and safety

1. Our park insists on purchasing goods from formal channels and strictly controls food purchase. The delivery party must provide certificates such as "Hygiene License", "Business License", "Quality Test Report", and "Health Certificate" to ensure the quality of the food. After food enters the canteen, it is checked at all levels from inspection to registration to ensure the freshness and hygiene of the food. A ledger for purchasing food and raw materials has been established to clarify responsibilities and prevent rotten and spoiled food from entering the canteen.

2. Food raw materials should be purchased frequently and stored sparingly, and vegetables, fruits and other fresh food should be purchased and cleared every day to ensure that children’s food is nutritious and fresh. Store raw and cooked food separately in the refrigerator to avoid cross-contamination. The canteen warehouse is dry, hygienic and bright. Food categories are placed on separate shelves off the floor and against the wall, and are managed by dedicated personnel.

3. Eat food immediately after processing, throw away all leftovers, and have a dedicated person responsible for handling them every day. Resolutely not give your children meals from the next day to prevent the occurrence of food poisoning. The staff strictly follows the rules. The vegetables are washed, soaked and then cut to thoroughly remove pesticide residues and ensure that nutrients are not lost. Animal offal, fish, shrimp, etc. should also be rinsed with clean water to remove more harmful substances and odors. The canteen is fully equipped with all kinds of cooking utensils, raw and cooked are separated, clearly marked, and dedicated to special items.

4. Adhere to the meal sample retention procedure to ensure that emergencies are well documented. Samples of each meal must be kept in special sealed containers, and the hygienic quality of meals and orders should be checked at any time. The variety of retained samples must be complete, the quantity must be 100 grams of each food, and the sample retention time must be 24 hours.

5. Strict disinfection system to ensure the hygiene of catering utensils

The tableware used by children must be cleaned and steam sterilized for 40 minutes after each meal to achieve "one wash, two rinses and three disinfections" "Four cleaning"; water cups are disinfected in a disinfection cabinet every day, towels are soaked and disinfected with diluted 84 disinfectant twice a week and exposed to the sun; buckets are cleaned and steam disinfected for 40 minutes every day; cutting boards and kitchen knives are scalded and disinfected with boiling water every day, and cage cloths Wash and dry them after each use, and store them in fixed containers; wash raw and cooked rags and towels separately every day, soak them in "84" liquid for disinfection, and then hang them in a fixed position. All disinfection work must be registered and signed, and responsibilities are clearly defined.

6. Strengthen the safety and security measures in the canteen to ensure the safety of the canteen.

The canteen is an important place to ensure the safety of children's food. Non-canteen staff are strictly prohibited from entering the canteen casually. Delivery personnel can only deliver goods to the door and are not allowed to enter. Teachers of each class can only enter the cooked food room to collect water and food. When outsiders enter, they must obtain permission from the leader in charge, register, and wear foot covers before entering.

3.2023 Canteen Annual Work Plan

1. We must continue to further strengthen canteen work management, strengthen technical training, and improve the professional level and service quality of canteen employees.

2. On the premise of doing good canteen work. All canteen staff must actively participate in political studies, constantly improve their consciousness of serving teachers and students, and be polite, civilized, and proactive.

3. Strictly implement the Food Hygiene Law, and staff must hold health certificates when working to strictly prevent health accidents.

4. Do a good job in food procurement, transportation, storage, and sanitation. If you find spoiled or contaminated food, do not pre-purchase it to prevent food poisoning.

5. Improve school canteen hygiene. Tableware should be disinfected every day and raw and cooked food should be separated to prevent the occurrence of infectious diseases.

6. Wash all the food, do not eat raw food, and try to eat it freshly.

7. Food should be kept clean, fly prevention measures should be increased in summer, and heat preservation should be done in winter.

8. We must do a good job in purchasing grain, oil, vegetables and other food, and do a good job in various inventory counts and related matters at the end of the month.

9. The purchase of various materials, food, and vegetables must ensure quality, and the supply must be timely. Purchase less and purchase more often, and pay attention to cost-effective prices.

10. Correctly handle the working relationship between kitchen staff, support each other, get along well with each other, and work together.

11. The purchased food must be inspected by Zhang Huiming and Pu Jinghua. After passing the inspection, they must sign on the invoice before it can be submitted to the accountant for reimbursement.

12. The purchase of supplies for kitchens (tableware, cooking utensils) and other supplies must be approved by the director of general affairs before purchase. The use of large funds must be approved by the principal.

13. You must consciously do your job well, work hard, and constantly improve the quality of food to ensure that there are no errors and safety without accidents.

14. Cost-effectiveness must be carefully done for all kinds of foods that need to be cooked, including: pasta, oil and salt, seasonings, vegetables, meat, etc., to ensure the normal economy of the canteen operation.

15. Personal attention: Wear work clothes during working hours, do not meet guests in the canteen, smoking and other matters unrelated to work are strictly prohibited during working hours. Take regular baths. Get a haircut and don’t keep your nails too long. For the sanitary areas allocated to individuals, they must be cleaned up in time to ensure that drinking utensils, floors, and warehouses are tidy. The squad leader will be responsible for the major cleaning task of the canteen on Friday to keep the canteen clean, hygienic and orderly.

Sixteenth, take the change of reporting methods and improve service awareness as the breakthrough point, focus on improving the food in the canteen and strengthening the quality of the food, and work hard.

17. Give full play to the functions of the Food Committee, hold regular meetings, and listen to and feedback information from teachers and students in a timely manner.

18. At the beginning of the new semester, all canteen staff must accept new challenges with a new attitude. In order to ensure the full development of canteen work, we are confident that we will abide by the school's rules and regulations and never be late. Do not leave early, take good care of public facilities, pay attention to economy, implement the work in detail, and make due efforts to establish a good overall image of the school.

4.2023 Canteen Annual Work Plan

1. Guiding Ideology

With the purpose of serving teachers and students, further strengthen the canteen team building, improve service quality, and improve management level , strive to make the canteen a beautiful window in school work, so that teachers can feel at ease, parents can feel at ease, and students can be happy.

2. Organizational Leadership

School food hygiene and safety work is an important basic work. The school has formulated an implementation plan for food hygiene and safety work, clarifying specialized agencies and dedicated personnel to be responsible for it, and effectively Strengthen the management of school food hygiene and safety work; establish a school food hygiene and safety leading group with the top leader in charge.

The leading group has an office in the General Affairs Office, with Wang Xinhua as the director of the office. The leading group is fully responsible for the school’s food hygiene and safety work, organizing and coordinating the work of various departments, and forming an effective food hygiene security network throughout the school. .

III. Work Concept

(1) Safety and Hygiene

1. Purchase food through formal channels, obtain legal and valid certificates from dealers, and carefully prepare food Sanitary warehousing inspection and sample retention work. When washing vegetables, the vegetables should be washed thoroughly, when cooking, the heat should be right, when storing vegetables, raw and cooked vegetables should be separated, and various utensils should be placed and used in categories.

2. Do a good job of disinfection meticulously. The tableware should be disinfected "one meal at a time". The tableware should be disinfected using disinfection cabinets and disinfection tablets. The cooked food room should be disinfected with ultraviolet lamps. The disinfection work should be carried out by a dedicated person and should be done. Good disinfection records.

3. Canteen staff must hold a valid health certificate when working. They must wear work clothes and maintain good personal hygiene during work. Those who do not meet the hygiene requirements are not allowed to work. Environmental sanitation is divided into groups. Cleaning must be done once a week.

4. When using electricity and gas in the canteen, employees are required to operate in a standardized manner and pay attention to safety at all times.

5. Strengthen sanitation management, solve sanitation blind spots, and assign work positions to ensure that there are no cigarette butts and debris on the ground. Trash cans must be cleaned in time for every meal.

6. Sanitary facilities for killing mosquitoes, flies, ants, rats, etc. must be available and placed in normal use areas.

7. Strengthen the cleaning of the floor and the upper and lower parts of the stove. There should be no dirt, garbage or other unhygienic conditions.

8. Separate finished products from semi-finished products, raw and cooked products, meat and vegetables, and keep them neat and organized.

9. Detail the various epidemic prevention facilities, conduct a key inventory of epidemic prevention, procurement, certificate collection, refrigerators, disinfection and other aspects, and make good records.

10. It is strictly prohibited to process food in places other than those specified, and it is strictly prohibited to mix food processing tables and workbenches. It is strictly prohibited for unrelated personnel to enter or exit the food handling and sales premises.

11. The dining area and surrounding environment must be clear, comfortable, elegant, and environmentally friendly.

12. Regular meetings of canteen managers and team leaders are held every Wednesday to study and discuss the key points of the canteen's work and formulate work plans. Organize canteen staff to receive food hygiene knowledge and technical training every Friday. Continuously improve the professional technical level of employees and improve various rules and regulations and improvement measures in the canteen.

(2) Service requirements

1. All staff strictly implement the job responsibility system, report to work, and take it as their responsibility to provide high-quality services.

2. We must continue to further strengthen the management of canteen work and improve the professional level and service quality of canteen employees.

3. Canteen staff should actively participate in learning, have the consciousness to serve teachers and students, and treat every teacher and student politely with a smile.

4. Give full play to the functions of the Student Union, hold regular meetings, and listen to and feedback information from teachers and students in a timely manner.

5. We must continue to further strengthen canteen work management, strengthen technical training, and improve the professional level and service quality of canteen employees.

6. On the premise of doing a good job in the canteen. All canteen staff must actively participate in learning, constantly improve their consciousness of serving teachers and students, and be polite, civilized, enthusiastic and proactive.

7. Correctly handle the working relationship between staff members, support each other, get along well with each other, and work together.

8. Obey leadership, abide by discipline, come to get off work on time, do not be late, do not leave early, and ask for leave in advance.

5.2023 Canteen Annual Work Plan

1. Strengthen political study and improve ideological awareness

Seriously study the spirit of the new school year work meeting, accurately grasp the content of the meeting, and improve Ideological understanding and pointing out the direction for our work. Only with a clear direction can we better complete the tasks assigned to us by superior leaders.

2. Learn the various work systems and job responsibilities of the canteen

1. Organize and train canteen staff to learn the various management systems of the canteen.

2. Learn the responsibilities of each position.

3. Organize and study the "Rating Rules for Satisfactory Canteens in xx City Schools".

3. Strengthen food hygiene management

Conscientiously implement the country’s food safety laws and strictly control the daily procurement work. The food purchased must be fresh and must not be rotten or spoiled. Expired food; on the premise of quality, shop around to directly reduce the price of materials. Adhere to the working principle of "equal quality compared to price, equal price compared to quality, and save costs for the school to the maximum extent".

4. Strengthen canteen management

In daily work, we must strengthen management and ensure the smooth flow of government orders. We must not have problems caused by ineffective command and palliative care. We must boldly manage , Not afraid of offending others, everything is based on work.

5. Improve your professional level and self-cultivation

This year, you must change your many shortcomings in many aspects, strengthen the study of political theory, actively participate in various activities, and do a good job with your colleagues on weekdays. Unite, help each other, learn from each other, make progress together, improve one's own cultivation, and become a qualified staff member.

The arrival of a new semester means a new starting point, new opportunities, and new challenges. The future has always made us full of enthusiasm because of its uncertainty.

I seem to have seen hope, and I will devote myself to all work with fuller enthusiasm, study together with all the staff of the Eighth Elementary School, build harmony, and create brilliance!