Promote standardized management of canteens

Increase investment to improve equipment standards. The kindergarten in Weifang City, Shandong Province was built in the early days of the founding of the People's Republic of China. In the past, the canteen of our kindergarten basically relied on manual operations, whether mixing noodles, cutting vegetables, cutting meat, or making dumplings. The steamed buns are steamed in a large bamboo basket on a large pot, and the whole canteen will be filled with steam. Currently, this production situation still exists in many underdeveloped areas.

With the continuous development of social economy, the conditions of canteens should be continuously improved. In 2011, our kindergarten carried out a relatively large renovation and renovation of the canteen, replacing various chopping boards, sinks, knives, and utensils, and making the main and non-staple food processing room, cooking room, meal preparation room, main and non-staple food warehouse, and children's restaurant, The boiling water room, disinfection room, cook's changing room, power distribution room, etc. fully comply with the provincial kindergarten standards. In this year, our kindergarten was gloriously rated as a municipal-level "Four Heart Canteen" and became a model for kindergarten canteens in the city to visit and study.

Strictly control production and identify responsible persons. There is nothing trivial about children, and food safety is a top priority. For the sake of children's dietary health, the canteen work does not let go of hidden dangers in every detail.

Our park organizes canteen staff to learn various canteen systems and food hygiene training materials every month, and conducts safety training for employees to enhance the canteen staff’s awareness of standardized operations and improve their ability to standardize operations. The staff also received on-the-job training from the Municipal Health Bureau and obtained employment certificates.

We made "One-day Work Process in the Canteen" and "How to Use Operating Instruments" into courseware for study, and carefully studied every aspect of the work. From vegetable purchase to inspection, weighing, accounting, payment, cooking, cooking, tasting, meal sharing, patrolling, sample retention, disinfection, etc., there were heated discussions and many good experiences and methods were gained.

Our kindergarten has refined the division of labor in the canteen and organized employees to learn their job responsibilities so as to clarify their responsibilities. In order to ensure the safety of using equipment, in addition to studying and discussing, we also made signs and hung the regulations on the use of equipment on the wall. Canteen staff must read the regulations and precautions before using the equipment to ensure correct use. In addition, a food hygiene management network should be established, and employment contracts and safety responsibility certificates should be signed with the personnel employed so that each person is responsible for the work.

Purchasers must purchase food through normal channels, check the documents of the contract stalls, carefully review the documents before cooperating with suppliers, clarify responsibilities, sign agreements, and control purchases; canteen staff must Check the acceptance, sampling, soaking, cleaning, operation and disinfection; the personnel on duty should disinfect the tableware "one for each use", small tableware should be disinfected in a disinfection cabinet, large tableware should be disinfected with disinfectant, and the cooked food room should be disinfected with ultraviolet light. And keep disinfection records.

The work of the canteen is evaluated by employee representatives every month. The opinions or suggestions put forward in the evaluation are communicated with the canteen staff in a timely manner to urge rectification and continuous improvement and improvement during the rectification.

Improve the system to protect the interests of employees. The park has improved various systems in the canteen and strengthened the quantitative assessment of canteen personnel. For example, the "Employee Health Management System", "Food Raw Material Procurement Certification System", "Tableware and Utensil Disinfection Management System", "Rough Processing Management System", "Warehouse Management System", and "Pasta Production Management System" have been re-formulated and improved. System", "Cooking and Processing Management System", "Sample Retention System", etc.

The "Canteen Staff Work Quantification Rules" were formulated to quantify the work of kitchen staff, and the quantified results were linked to wages. This has unprecedentedly improved the work enthusiasm of canteen staff. They feel that the system is regulating behavior. At the same time, personal rights and interests are greatly protected, allowing them to obtain considerable income, and employees have endless energy.

Open to parents for supervision

Every month our chef will update the meal patterns, such as custard buns, butterfly rolls, plum blossom cakes, duck cakes, snowflake balls, and golden gou Cuiqin, little rabbit bean buns... are full of color, flavor and flavor, and the children like them very much. The logistics director took photos of these delicacies and posted them on the kindergarten's bulletin board.

Many parents are full of praise, but some parents have questions: "Only star hotels can make such good food, can kindergartens also make it?" "These photos are downloaded from the Internet, right? ? ”

In order to eliminate parents’ concerns and let them understand the eating situation of their children, we launched the “Parent Canteen” activities in batches to allow parents to watch how their children’s meals are prepared. And taste it yourself. Parents praised while tasting: "It's so delicious!" "It's delicious and beautiful, it's incredible!" "Don't worry about putting your children in this kindergarten!"

We have organized parent committees one after another Members learned about the prices of vegetables, grains, oils, and condiments at farmers’ markets and grain stores, long-term suppliers of canteen raw materials. We went to surrounding rice, flour, and oil processing factories to conduct research and inquired in detail about the origin of the products, product grades, safety of use, product prices, and other issues.

Take samples and compare them with the products in the warehouse of our park canteen to carefully identify whether they belong to the same category.

After returning to the kindergarten, the representatives of the parent committee went to our school cafeteria to visit and learn about the storage of raw materials in the warehouse, the process of cleaning vegetables, the choice of oil for cooking, and the operation of the disinfection room.

In order to ensure the interests of children, our kindergarten has increased investment in the canteen to improve the quality of children's meals. It invests an additional 40,000 yuan per month to improve students' lives and hedge against rising prices.

Members of the Family Committee said that through market surveys and visits to all aspects of the canteen, they have gained a comprehensive and in-depth understanding of the kindergarten’s food work, and at the same time, they also have a better understanding of the practical difficulties in the operation of the canteen. .

Pay attention to inspections and discover hidden dangers in a timely manner

Leaders are not only the ones who issue work tasks, but also the insiders of the implementation of goals. How can we be informed? One of the most important ones is to go deep into the front line and solve problems in a timely manner. When I went to the kitchen a few days ago, the cooking squad leader told me that there was a "pop" sound from the ignition of the natural gas stove. She tried to find a solution but couldn't solve it. She didn't think it was a big problem, so she didn't report it to the leader. So, I contacted the relevant personnel of Hong Kong and China Gas for consultation, and they immediately sent someone to inspect and provide guidance, eliminating the existence of unsafe factors. On weekend evenings, we invited professionals to conduct training on gas safety.

The canteen staff patrol has two major benefits: first, they can find out in time whether the taste of the food is suitable for the children; second, they can control the size of the food and see which meals the children like to eat and which are not suitable for the children. Find ways to adjust your favorite meals.

Some time ago, the children ate less steamed buns. After the kitchen staff discovered this problem during the patrol, they discussed it in time. It turns out that being too big can easily cause a child to feel full, while having too little variety can reduce a child's appetite. So they immediately made adjustments. First, they reduced the size of the steamed buns by a quarter. Second, they updated the pasta patterns in a timely manner, making Hanamaki and Hanazui, which added vegetable noodles, winter melon noodles, pumpkin noodles, etc. The children looked at the changed pasta and their appetite increased greatly.

Now, every time it’s meal time, the children will take turns to be the “men” to introduce the meals of the day, knowing that different meals have different nutrients; when parents pick up their children, they look at the bulletin board Pictures of delicious food, the children happily tell their parents what kind of food they eat today and can name the food. Parents are so happy!

In the face of the outbreak of avian influenza, kindergarten canteens must strictly implement safety management of key links such as food procurement, processing, supply, and storage in accordance with regulations. Do not purchase fresh, live, or frozen poultry and their products without quarantine certificates; poultry and livestock that have not been quarantined must not be slaughtered and processed by yourself; when processing food, make sure it is cooked thoroughly. Kindergartens should improve and standardize the management of canteen work based on the awareness of thoughtfulness, strong management, and advanced service, so that the canteen work can more effectively promote the development of children.

(Author: Zhang Yuzhen and Sun Shuna, Government Kindergarten, Weifang City, Shandong Province)