Kindergarten food safety work schedule 1

In order to implement the spirit of the work plan of the Education Bureau on food safety in schools (kindergartens), the food safety work in kindergartens is put on the agenda. In order to effectively implement the food safety work in kindergarten, strengthen the supervision of kindergarten canteens, ensure the safety of all teachers and students in kindergarten, and avoid food safety accidents, our kindergarten has formulated the following scheme:

First, establish an organizational structure

Leading Group for Food Safety Supervision in Kindergarten Canteen:

Team leader: xxx

Member: xxx xxx xxx

Kindergarten food safety leading group:

Team leader: xxx

Member: xxx xxx xxx

Two, the establishment of kindergarten canteen health management system

(a) the kindergarten engaged in food production and management personnel health examination system:

1, engaged in food production and marketing personnel must go to Yaodu District Center for Disease Control and Prevention for health examination before taking up their posts, and they can only take up their posts if they are qualified and obtain health certificates, and wear health certificates when working.

2. The person responsible for the implementation of this system organizes the employees of this unit to carry out health examination every year, and grasps the results.

3. The person in charge of the implementation of this system shall regularly check the certificates of employees, and if it is found that there is no certificate, the person in charge of this system shall be investigated. ,

(two) the kindergarten canteen hygiene inspection system:

1, establish and improve the sanitary cleaning of canteens, and adhere to the system of "four determinations" (personnel, objects, time and quality) for environmental sanitation and cleaning.

2, the competent leadership regular inspection (two to three times a week)

3, canteen, head of the self-examination (every day)

4, health leading group members spot check (irregular)

5, according to the standard requirements, leaving no dead ends.

6, find out the problem, immediately solve, and shall be investigated for responsibility.

(three) the kindergarten canteen rough machining management system:

1 The canteen manager informs the warehouse keeper to prepare the raw materials for each meal according to the daily recipe requirements.

2, meat, poultry food special cleaning pool cleaning, special cutting board, special knife for cutting, into the container for later use.

3, vegetables according to different varieties of rough machining program:

(1) Remove the inedible parts of leafy vegetables, clean them with a vegetable sink, cut them with a special chopping board and a special kitchen knife according to the requirements of the recipe, and put them into containers for later use.

(2) Rootstock: clean the skin in the vegetable washing pool. If it needs peeling, clean it again after peeling, and then cut it with a special cutting board according to the requirements of the recipe and put it into a container for later use.

4, rough machining personnel must be dressed, hold a health certificate.

5. The person in charge shall supervise and inspect the operation of the staff in each position at any time.

(four) the system of obtaining certificates for the purchase of food raw materials in kindergartens:

1, raw material procurement must have a special person in charge and master food hygiene knowledge and purchasing common sense.

2. Purchase food and raw materials at designated locations, and ask for hygiene license, food inspection certificate or laboratory test sheet when purchasing regularly packaged food. When purchasing meat and poultry food, it is necessary to obtain quarantine certificates, and when purchasing non-regularly packaged food, it is necessary to check the sensory properties such as color, aroma, taste and shape of the food.

3. Ask the owner for a receipt every time the goods are picked, and keep the receipt until there is no abnormality after the food is processed.

4. The food buyer must have a safety certificate.

(four) health knowledge training system for employees:

1, kindergarten canteen health management personnel should often participate in food hygiene knowledge and related health laws and regulations, master the laws and regulations related to food hygiene and health knowledge, and conduct health training and education for food practitioners in this kindergarten.

2, health management personnel should regularly organize the unit from the industry personnel to carry out food hygiene knowledge training to operate as required, to develop good health habits.

(five) food additives management system:

1, nitrite shall not be used when cooking food, and nitrite shall not be stored in kindergartens.

2. When processing and cooking food, food additives must be read clearly before use. Additives with vague labels or unknown sources shall not be used.

3. The seasoning tank must be marked with dosage, indicating the name of the seasoning in the tank and the purchased seasoning.

(six) tableware cleaning and disinfection system:

1 After use, the tableware must be cleaned of food residues and oil stains in the designated cleaning tank.

2. After confirming that the tableware has been washed, put the tableware in the disinfection cabinet for disinfection.

(seven) kindergarten food safety emergency plan:

In order to deal with and control food poisoning accidents in time and ensure the health of students in school, the following food poisoning schemes are formulated:

1, kindergarten food poisoning:

Team leader: Commander xxx is responsible for reporting to the superior.

Team member: Deputy Commander xxx assists the Chief Commander.

Xxx logistics support sealed suspicious food to be investigated

Xxx contact and appease parents.

2, food safety emergency plan to start.

When * * * has symptoms such as nausea, vomiting and diarrhea for a period of time after eating with children, the first discoverer should immediately report to the school food safety leading group leader, and inform the leading group members to arrive at their posts, and the emergency plan for safety accidents will be started immediately.

Kindergarten food safety work schedule 2

I. Guiding ideology

Adhere to the food safety work policy of "learning the knowledge of food safety education laws and regulations, improving management level, cultivating students' self-care ability and avoiding mass food poisoning accidents", deepen the responsibility system for campus safety work, implement the work measures of "system guarantee, focusing on prevention", create a "safe and harmonious campus" and run people's satisfaction education.

Second, the work objectives

1, participate in and strive to pass the quantitative assessment of food hygiene classification, and strive for food hygiene standards.

2. Fully implement the student food distribution project and the construction of campus rest assured stores.

3, the implementation of the "five-routine law" food management model, complete the task of establishing a demonstration school of food safety project.

4. Increase funding to improve the food safety environment in schools.

5. Improve the mechanism to ensure that no group food poisoning accidents occur in schools.

Third, the focus of work

1, conscientiously implement the laws, policies and work requirements of the higher authorities on food hygiene in schools, ensure that food safety in schools is arranged and implemented, and give timely feedback.

2. Establish and improve the food hygiene and safety work responsibility system, accountability system and various rules and regulations, equip corresponding food hygiene and safety management institutions and personnel, strengthen food safety training and safety education for school administrators, employees and all teachers and students, and form a good atmosphere in which all staff attach importance to and everyone stresses hygiene.

3, cooperate with the health supervision department to carry out quantitative grading assessment of school food hygiene.

4. Implement the "food distribution system".

5, increase investment in food safety facilities, improve the food environment, reduce food safety risk coefficient.

6, to carry out special inspection of food hygiene in schools, actively cooperate with health, industry and commerce departments to do a good job in special rectification work, timely rectification of found safety hazards, to prevent the occurrence of school drinking water poisoning.

Fourth, work measures

1, strengthen leadership and clarify responsibilities.

Effectively strengthen the leadership of food hygiene and safety in schools. The school set up a leading group for food hygiene, with clear responsibilities, detailed responsibilities, and implementation at all levels, forming a working pattern of departmental cooperation and linkage from top to bottom, effectively preventing, controlling and eliminating the harm of food hygiene and safety accidents. It is necessary to establish a preventive emergency mechanism, organize, coordinate and guide the emergency disposal work. Once a food poisoning accident occurs, it can be dealt with quickly, and the danger can be controlled to a minimum and reduced to a minimum.

2. Increase publicity, create an atmosphere and highlight the long-term effectiveness of education.

Implement the Regulations on School Hygiene, and vigorously publicize the Food Hygiene Law of the People's Republic of China, the Measures for Hygienic Supervision of Students' Collective Dining, and the Measures for the Management of Street Food. Make full use of health education classes, class meetings, team meetings, lectures, blackboard newspapers, radio, television, internet and other forms to carry out food hygiene and safety education, and strengthen education so that students can develop good hygiene habits and consciously resist buying food from mobile stalls. Enhance students' awareness of prevention and improve their ability of self-protection.

3, highlight the key points, pay close attention to implementation

We should always take the school food hygiene and safety work as a major event, closely focus on the determined work objectives, pay close attention to implementation, and strive to achieve obvious results. Focus on four aspects of work.

(1) Strengthen the safety supervision of school canteens and improve the quality of catering.

The supervision of school canteens should start from the source, establish a system for operators to obtain product certificates when purchasing food, strictly control the purchase channels, strengthen the daily management of food hygiene, and have a special person in charge; Actively cooperate with health supervision departments to implement food hygiene management measures, standardize all aspects of food storage, processing and cooking, and prohibit the sale of spoiled food and "three noes" products to students; Strengthen the logistics management of school food hygiene according to law, let students eat safe meals, and resolutely guard against the occurrence of food poisoning accidents among students.

(2) Strengthen the check of health examination to effectively prevent the invasion of germs.

(3) Strengthen the preventive work in advance to prevent the occurrence of emergencies.

It is necessary to further implement the policy of putting prevention first, constantly grasping unremitting efforts, and be vigilant to prevent campus invasion. Do a good job in canteen management, strictly control outsiders to enter the operation room, prevent theft and poisoning incidents, and strictly close the door.

4. Strengthen business training and improve supervision level.

It is necessary to strengthen the professional knowledge training of school doctors and food safety management personnel, and improve their professional ability and management level according to law. At the same time, employees engaged in food business should be trained to improve their awareness of food safety and master hygienic operation norms to avoid food poisoning. Adhere to the system of training and certification, enhance the sense of responsibility and mission, and ensure food hygiene and safety.

Kindergarten food safety work schedule 3

I. Guiding ideology

In strict accordance with the requirements of the Food Safety Law and the Regulations on Hygienic Management of School Dining Rooms and Students' Collective Dining, we will conscientiously implement the spirit of the document Notice of Bijie Municipal Government on Strengthening the Management of Kindergarten Dining Rooms in Primary and Secondary Schools in the Region (No.20xx169). Put the food safety work in school canteens in a more prominent position, earnestly perform their duties, adhere to prevention first, scientific management, clear responsibilities and comprehensive management, and organically combine daily supervision with centralized rectification, school self-discipline with departmental supervision, comprehensive promotion and emphasis to ensure the food safety of teachers and students at school.

Second, improve the working system and strictly manage the canteen.

All units shall, in accordance with the requirements of the Food Safety Law and the Regulations on Hygienic Management of School Dining Rooms and Students' Group Dining, and in combination with the actual situation of schools and kindergartens, establish and improve various management systems, such as holding posts with certificates, physical examination, claiming tickets and certificates, incoming goods inspection, disinfection, food sample retention and food poisoning accident report, formulate detailed operating rules for canteens, improve emergency response plans for food poisoning, and standardize food safety management in school canteens.

(A) canteen management

1, school and kindergarten canteens should be managed by schools and kindergartens, and it is strictly forbidden to carry out external contracting.

2. School canteens shall have storage, raw material processing, processing, sales and dining places that are suitable for the variety and quantity of business and meet the requirements of safety and hygiene, and keep a prescribed distance from toxic and harmful places.

3, there should be corresponding disinfection, washing, lighting, ventilation, anti-corrosion, dustproof, fly-proof, rat-proof, washing, sewage discharge, garbage and waste storage facilities.

4. The internal and external environment of the canteen should be kept clean and tidy. Famous cookers and pots and bowls containing food should be washed frequently and placed in an orderly manner, which must meet the hygiene requirements. All machinery and electrical appliances shall be maintained, wiped and kept clean in time.

5, the school canteen to establish strict security measures, it is strictly prohibited to the canteen staff to enter the canteen operation room and food raw materials storage warehouse, to prevent poisoning incidents.

6, diet drinking water equipment, disinfection facilities to conduct a comprehensive inspection, to ensure the normal use. Canteen administrators and employees must thoroughly clean and disinfect the canteen, wash and disinfect all tableware, thoroughly clean up the stored food, and properly handle and discard expired food.

(2) Management of employees

1, school and kindergarten canteens must apply for catering service licenses, and canteen managers and employees must obtain valid health certificates and training certificates before they can work at their posts.

2, when mount guard to wear clean work clothes, and often maintain personal hygiene. Wear a mask when processing food for direct entrance. Don't talk, cough or sneeze at the food.

3. Smoking, spitting, hair and nails are not allowed in the workplace. Wash hands and disinfect again after touching unclean things.

4. When selling food, you can't take food directly with your hands. It is strictly forbidden for staff to collect money with one hand and touch food directly with the other.

(3) Food procurement and warehouse management

1, strictly implement the procurement and management by special personnel, and do not arbitrarily purchase and escrow. ’

2, do not purchase inferior, deterioration, beyond the shelf life and death, poisoning or unknown causes of livestock and other foods that do not meet the hygiene requirements and regulations. Do not buy flour, cooking oil, seasoning, salt, etc. without QS mark.

3. The purchased food should be purchased from the business unit with valid hygiene license and ask the supplier for the product certificate, inspection report and invoice.

4. The warehouse keeper shall strictly check and accept the purchased food and raw materials, put them in storage by classification, and store them off the ground. At the same time, he shall fill in the detailed storage list and handle the handover formalities with the purchasing personnel.

(4) Food processing management

1, in strict accordance with the division of labor and operation of processing procedures, and the procedures must be carefully handed over and supervised.

2. Do not process or use foods and raw materials with deteriorated and abnormal sensory properties.

3, food processing should adhere to the operation procedures of one choice, two washing, three cutting, it is forbidden to process unwashed raw materials.

4, meat, vegetables, aquatic products to pool cleaning, case cutting. Containers containing meat, vegetables and aquatic products should be used separately and clearly marked.

5. Knives, cases and containers for cooking and processing food must be used separately from raw, cooked, meat and vegetarian food, washed after use, stored in a fixed place and kept clean.

6. The processed food must be cooked thoroughly, and no cold dishes, raw salad or separated meals are allowed.

7, every meal, every kind of food must leave a sample, sealed with plastic wrap, placed in a locked special refrigerator (freezer), the number of samples left is not less than100g, and stored in the cold room for more than 48 hours.

Third, establish and improve the supervision and management mechanism of school canteens

Adhere to the work policy of putting prevention first, and improve the management mechanism of management supervision, supervision and guidance and specific implementation. The person in charge of the school is the first person in charge of food safety in the school. Each school should establish and improve the school (park) head responsibility system, set up a canteen management working group with leaders in charge, logistics leaders and canteen managers as members, further increase the investment in canteen infrastructure construction, establish and implement various management systems such as leaders taking turns to accompany meals at their own expense, requesting certificates and tickets, incoming goods inspection, quality control of key links, and emergency plans for food poisoning, clarify post responsibilities, and strengthen food safety knowledge and relevant laws and regulations for employees. Carry out regular inspections, find and deal with problems existing in canteen management in time, and strengthen the prevention and control of food poisoning accidents.

Fourth, strengthen coordination and cooperation

In the management of canteens, schools should actively cooperate with relevant departments to supervise, supervise and guide the food safety work in school canteens, and eliminate food safety hazards in time. Ensure that teachers and students eat safe and healthy food.

Five, earnestly implement the school food safety responsibility system.

It is necessary to strictly implement the responsibility system and accountability system, establish and implement the responsibility system for food safety in school canteens with the principal as the first responsible person, clarify post responsibilities, equip full-time (part-time) food safety management personnel, establish and implement food safety management systems such as employees holding certificates, health management, training, claiming certificates and tickets, and incoming goods inspection, strengthen the training of employees' food safety knowledge and skills, improve relevant files, and strengthen the regular maintenance of facilities and equipment to ensure procurement, storage and processing. Those responsible for food poisoning or other food-borne diseases caused by dereliction of duty and neglect of management should be held accountable.

Six, increase publicity and training.

All primary and secondary schools and kindergartens should make full use of safety classes, class meetings, blackboard newspapers, campus broadcasts and other publicity forms to publicize food safety laws and regulations, prevention and treatment methods and countermeasures for common food poisoning, and educate students to pay attention to food safety, learn to distinguish between fake and inferior food, and not eat cold and unclean food, moldy and expired food, food of unknown origin, raw water and inferior and unhygienic drinks. It is necessary to cultivate students' good dietary hygiene habits and improve their self-protection ability through extensive education.

Kindergarten food safety work schedule 4

In order to strengthen the safety work in kindergartens, enhance the safety awareness of canteen staff, ensure the personal and dietary safety of children, and ensure the happy and healthy growth of children, according to the guiding spirit stipulated by the health supervision, our garden conducted a detailed and thorough self-examination according to its own situation. The work is summarized as follows:

First, a clear responsibility, organizational system construction

A food safety team was set up in the park, headed by a legal person, with Zhu Yongjie in charge of canteen inspection, the class teacher in charge of children's food distribution, and Zhu Xianglan in charge of canteen cooking and hygiene and safety. Clear food hygiene and safety responsibilities, safety objectives and reward and punishment regulations, etc., strengthen the sense of safety responsibility, hold regular meetings on time, conduct a summary analysis meeting of the food management Committee once a month, and handle hidden dangers in time to make the canteen hygiene and safety work foolproof. Conduct investigation activities for specific safety work. Personnel in charge are required to improve their sense of responsibility, enhance their common sense of food hygiene and safety, and truly realize the importance of food safety work.

Second, the canteen environmental sanitation management.

Kindergartens conduct an in-depth inspection on the hygiene situation of canteens every month, thoroughly eliminate the dead corners of hygiene, and deal with and update all kinds of unsanitary hidden dangers and habits in time. Kitchen staff earnestly study and strictly implement the provisions of the Food Hygiene Law and other documents, strengthen the management of food procurement, supply and processing, and ensure that the purchased food and raw materials are hygienic and safe and meet the national food hygiene requirements. Places where food and raw materials are stored are managed by special personnel, and indirect workers are not allowed to approach them; Strictly implement the system of raw and cooked separately and processing, and strictly implement the system of making meals on the same day and eating them on the same day to prevent overnight meals from harming children's health. Kill rats and cockroaches in kindergartens, remove all kinds of parasites and prevent all kinds of infectious diseases.

Third, health management

Our park has formulated a health management system for employees in the canteen, and carried out health management for the staff. If any unhealthy factors are found in the staff, they should be transferred from their posts in time to check the health certificates of the employees and ensure that the health certificates are within the validity period.

Fourth, ask for a certificate and a ticket

1. When purchasing food, the purchasing staff in the canteen should ask the salespeople for a copy of the relevant food hygiene license, check the shelf life of the food, and do not purchase rotten and spoiled food. Do not buy cooked food, etc.

2, don't let children eat some food with additives, do a good job of strict control.

V. Cleaning and disinfection

1 Due to the geographical location of our garden, there are two pools in the canteen, namely, washing dishes and vegetables. Water pools are used in different categories to prevent cross-contamination. Vegetables should be soaked in clean water for about half an hour before cleaning to avoid pesticide residues.

2. Wash the tableware with detergent once, then clean it with running tap water, and finally put it into a disinfection cabinet for disinfection. Put the disinfected tableware into a cleaning box for use when eating.

Six, food processing management

1, canteen employees always keep every corner of the canteen clean and hygienic, leaving no sanitary corner, and do not place toxic and harmful articles and personal daily necessities in the canteen processing place.

2. When cooking food, employees should pay attention to the quality of food, so as to achieve full color, flavor and taste, increase children's appetite, pay attention to the separation of raw and cooked food in the production process, and pay attention to cross-contamination, especially the bean products are strictly cooked and thoroughly burned. However, we generally don't buy vegetables that are harmful to green beans to ensure the safety of young children and prevent food poisoning.

3. Employees in the canteen shall keep samples for 48 hours for each meal, and make records. After each meal is cooked, let the children eat within 2 hours, so as not to affect the food quality for too long.

Although there are still some shortcomings in canteen hygiene, we will continue to work hard to make the canteen food safety work in kindergartens better.

Table 5 of Kindergarten Food Safety Work Plan

In order to conscientiously implement the Food Safety Law of the People's Republic of China, the Special Provisions of the State Council on Strengthening the Supervision and Management of Food Safety and the Regulations on the Implementation of Food Safety, we will vigorously promote the establishment of Chengdu Food Safety Demonstration County. Adhere to the people-oriented, earnestly do a good job in food safety in our town, take food market access as the carrier, clarify the division of labor, widely publicize, strictly manage, strengthen inspections, implement target responsibilities, create a good food safety environment in our town, and further improve the level of food safety in our town. According to the specific requirements of the Municipal Food Safety Office, the 20xx annual food safety supervision work plan is formulated.

First, strengthen organizational leadership

The town government set up a food safety work leading group headed by Mayor Luo Jianyong, with Wang Feng, Minister of Armed Forces of the town, and He Zhihong, Director of the police station as deputy heads, and members of the Economic Development Office, Social Affairs Office, Agricultural Service Center, International Community Construction Promotion Office, Comprehensive Management Office, Work Safety Office, Industry and Commerce Office and Health Center. The office of the leading group is located in the Work Safety Office. In case of food safety accidents, do emergency treatment well and report to the Municipal Food Safety Committee.

Second, clear responsibilities

(1) The Office of Work Safety is responsible for organizing the heads of food business and catering units and individual industrial and commercial households to conduct food safety knowledge training and daily food safety work, and conduct daily food safety inspections in conjunction with industrial and commercial offices.

(two) signed letters of responsibility for food safety with communities, small food production (processing) workshops, market management committees, secondary (primary) schools and kindergartens; Strictly investigate and rectify unlicensed business households and small workshops, and inspect at least 1 time every quarter; Urge enterprises to establish and improve the self-inspection system, and carry out qualitative detection of illegal use of non-edible substances and abuse of food additives and illegal drugs; Strengthen the management of kitchen waste; Strictly control market access and speed up the construction of traceability system for quality and safety of live pig products; Strengthen the management of group banquets in rural areas and the supervision of breeding industry to ensure that there are no major food safety accidents in the area.

(three) social affairs office, health centers will regularly organize mobile chefs to learn the knowledge of group banquets and food safety knowledge training.

Third, the implementation of information reporting

The town has a food safety information liaison officer 1 name, and the information on food safety supervision is submitted no less than 1 article every month, and more than 4 special rectification activities are organized. Implement the information officer and be responsible for the submission of food safety information. The contents and requirements of the submission mainly include the food safety work trends of enterprises in this system and this department, supervision and inspection information, and information on food safety accidents and emergencies.

Fourth, improve the working system

Do a good job in the implementation of work inspection. In order to do a good job in the "food safety project" in our town and realize the supervision of food safety objectives in this system, the method of combining regular inspection with surprise inspection will be adopted. Regular inspection, organize relevant functional departments, carry out inspection activities at least once every quarter, strengthen duty during major holidays and carry out food safety inspection. The special rectification inspection mainly focuses on the key, hot and difficult work and the development of special rectification actions for food safety.

V. Strengthen supervision.

The Town Food Safety Committee and the Town Food Safety Office earnestly perform the comprehensive supervision function of organization and coordination, and each supervision department is responsible for its own duties. They will intensify their daily inspections and rectification, take practical and effective measures, effectively put an end to major food safety accidents, and vigorously promote the establishment of food safety demonstration counties in Chengdu.

In 20xx, the town party committee and government put food safety on the important agenda to ensure food safety funds. Under the strong leadership of the Party committee and the government, we will strengthen food safety supervision and raise food safety work to a new level.

Kindergarten food safety work schedule 6

First, the guiding ideology:

In order to conscientiously implement the State Council's Regulations on Further Strengthening Food Safety Work, Opinions of the Provincial Government on Further Strengthening Food Safety Work, Regulations on Kindergarten Hygiene Work, Opinions of the Ministry of Education and the Ministry of Health on Strengthening Kindergarten Hygiene and Epidemic Prevention and Food Hygiene Safety Work, and other laws and regulations, with the goal of preventing and curbing serious food safety accidents, earnestly strengthening food safety work, and striving to create an environment for kindergarten food consumption with confidence, Insist on eliminating hidden dangers of food safety, fully implement the responsibility system for food safety, firmly establish the consciousness of "life and health of teachers and students are the first, responsibility is more important than Mount Tai" around the purpose of "kindergarten for students, education for people", generally establish and improve the long-term management mechanism for food safety, fundamentally enhance the ability of the education system to prevent food safety accidents, ensure the safety and health of teachers and students, and create a safe and stable environment for education and teaching.

Second, strengthen leadership

Food hygiene and safety in kindergartens is an important basic work. Kindergartens should effectively strengthen leadership, improve teachers' and students' understanding of food hygiene and safety in kindergartens, and fully understand the importance, urgency, arduous and long-term nature of this work from the perspectives of ensuring the health and life safety of teachers and students, ensuring the normal education and teaching order in kindergartens and maintaining the overall situation of social stability. Kindergartens have formulated the implementation plan of food hygiene and safety work, defined specialized agencies and special personnel to be responsible, and earnestly strengthened the management of food hygiene and safety work in kindergartens; A leading group for learning food hygiene and safety was set up, which was in charge of the top leader. It was fully responsible for the food hygiene and safety work in kindergartens, organized and coordinated the work of various departments, and formed an effective food hygiene and safety network throughout the school.

Third, clear responsibilities

1 The deputy director in charge of the kindergarten shall perform the following duties:

(1) Strengthen the administration of food hygiene in kindergartens. The deputy director in charge of the kindergarten signed a letter of responsibility for food hygiene and safety with the administrator of the kindergarten canteen. Every semester, the school committee will organize one or two inspections of kindergarten food hygiene and safety, supervise and rectify the hidden dangers of accidents in time, and do a good job in the management and supervision of nutritious meals, drinking water and other aspects of kindergarten food hygiene for students.

(2) Kindergarten food safety managers and employees shall be trained in food hygiene knowledge, professional ethics and legal education, and make necessary assessment records.

(3) Strengthen the construction of basic facilities such as kindergartens' canteens and drinking water, so as to meet the hygiene requirements and adapt to the enrollment scale of kindergartens. Kindergarten canteens and drinking water and other infrastructure can not meet the health requirements or do not adapt to the scale of running a school, it should be ordered to make rectification within a time limit.

(4) Supervise the implementation of the responsibility system for food hygiene and safety and the accountability system for food hygiene and safety accidents.

(5) Carry out health education, popularize students' knowledge of food hygiene and safety, and educate students to develop good eating hygiene habits.

2. Kindergartens shall perform the following duties:

(1) Kindergartens hold special meetings on food hygiene and safety on a regular basis, and check the hygiene and safety of food and drinking water in kindergartens' canteens, restaurants and shops every month. If potential safety hazards are found, they should be rectified in time, and those that fail to meet the basic hygiene requirements should be resolutely closed down. At the same time, we must do four "filing": First, there must be inspection records for all levels of inspection and self-inspection; Second, there must be rectification records for the discovery of potential safety hazards; Third, the occurrence of food poisoning should be recorded and filed; Fourth, it is necessary to formulate emergency response plans for food hygiene accidents for the record.

(2) Kindergarten canteens should adhere to the principle of "serving teachers and students, ensuring capital preservation and meager profit", implement target responsibility management, and establish and improve the food hygiene and safety management system.

(3) In order to strengthen the sanitary management of drinking water, kindergartens must provide students with enough drinking water that meets the hygienic standards and necessary hand washing facilities. Kindergarten water supply work is supervised by a special person, and the container containing students' drinking water must be stamped and locked.

(4) Employees in canteens must receive food hygiene knowledge and health legal knowledge training in accordance with the Food Hygiene Law of the People's Republic of China, and hold health certificates inspected by medical units designated by health supervision departments. Those who are found to have diseases that affect food hygiene and safety should leave their jobs immediately, and can only be re-employed after the disease is cured.

(5) The materials in the kindergarten canteen shall be subject to the access system, with fixed-point procurement, and a system of procurement claim and acceptance shall be established.

(6) Carry out health education, popularize knowledge of food hygiene and safety, and educate students to develop good food hygiene habits.

(7) Strengthen the security of canteen and drinking water source, and prohibit non-canteen staff from entering the processing operation room and food raw material storage room at will to prevent poisoning accidents.

(8) After a food poisoning accident occurs in a kindergarten, it shall promptly report to the local health administrative department and education administrative department, and take active measures to carry out rescue work.

Fourth, specific measures

Establish a system of food hygiene and safety in kindergartens. The first is to establish a reporter system for public health emergencies in kindergartens. Learn to designate a person to be responsible for reporting public health emergencies including food poisoning. In case of food poisoning and other public health emergencies, it is necessary to immediately report to the local health and education administrative departments, and at the same time fully cooperate with the rescue and investigation and handling of the incidents; The contents of the report include the unit, address, time, number of poisoned people, clinical manifestations, measures taken, suspicious food, contact name and contact information of food poisoning or suspected food poisoning accidents. The second is to establish an emergency response mechanism for public health emergencies. Kindergartens should establish an emergency response mechanism for food poisoning or other food-borne diseases. After the occurrence of food poisoning or suspected food poisoning accidents, kindergartens should take the following measures:

(1) immediately stop production and business activities, and immediately report to the local people's government, education administrative department and health administrative department.

(2) Assist health institutions to treat patients.

(3) Keep the food that causes food poisoning or may cause food poisoning and its raw materials, tools, equipment and site.

(4) Cooperate with the health administrative department to investigate and provide relevant materials and samples truthfully according to the requirements of the health administrative department.

(5) Implement other measures required by the health administrative department to control the situation to a minimum. The third is to establish an accountability system for food hygiene in kindergartens. In violation of regulations, dereliction of duty, neglect of management, resulting in food poisoning or other food-borne diseases of kindergartens and responsible persons shall be investigated for responsibility.