1, personal requirements: you must wear a hat and mask, and your hair must not leak; Wash hands frequently and disinfect properly; Change clothes frequently and keep them clean; Pay attention to personal health and hygiene; Keep corporate culture in mind and improve professional quality.

2. Kitchen requirements: stress honesty, arrange kindergarten diet reasonably, and pay attention to nutrition; Check whether the purchased food is safe, clean the ingredients and keep them fresh; Keep tableware clean and strictly implement "one wash, two cleanings and three disinfections"; Keep the kitchen countertop clean, leave no dead ends, and deal with kitchen waste in time; Keep samples for inspection, etc.

3. Child management: training employees on food hygiene knowledge and child management; Help children consciously queue up and pay attention to their preferences for food; Pay attention to the child's situation and make a correct response in time in the face of unexpected situations; Be patient with children and meet their requirements reasonably.

Health requirements of employees:

1. Wear clean work clothes and working cap, and your hair shall not be exposed. No smoking.

2. Keep your hands clean during the operation and wash your hands before the operation. When handling direct food, hands should be disinfected.

3. Employees dealing in direct food should wash their hands under the following circumstances: before starting work; Before handling food; After going to the bathroom. After processing raw food; After handling contaminated equipment or tableware; After coughing, sneezing or blowing your nose.

After handling animals or wastes; After touching ears, nose, hair, mouth or other parts of the body; After engaging in other activities that may pollute your hands.

Hygienic standard of kindergarten kitchen:

1. Whether vegetables are picked, washed, cut and soaked, it is strictly forbidden to purchase rotten and moldy food.

2, whether the remaining food packaging preservation and freezing measures, whether the food has a bad taste.

3. Wash kitchen utensils before use, handle them according to regulations and put them in order. After each use, the knife board should be thoroughly cleaned and placed vertically to protect the bottom, surface and edge.

4. Stove and batching table. Pot head, workbench, vegetable washing pool and dish washing pool should be cleaned in time after use, and thoroughly cleaned and kept clean.