It has the normal smell of fresh pork, no mud and blood stains, neat meat edges and no broken meat and bones, and is divided according to standard parts.

Meal management is an important part of kindergarten work, and it is also the basis for ensuring food safety and the orderly development of preschool education. Today, food safety has been paid more and more attention by the society, and the requirements of kindergarten meal management are also constantly improving. From food procurement, storage, cooking to sample retention, any link can not be sloppy.

The protagonist of catering work is the chef in our kitchen, so their personal health and hygiene habits are very important. People with infectious diseases and sloppy lifestyles will not be admitted when recruiting. Chefs should wash their hair, bathe, change clothes and cut their nails frequently, and do not wear makeup, nail polish or jewelry at work; Wash your hands with hand sanitizer and tap water before going to work, change your work clothes and wear a hat; Try to use special chopsticks and spoons, and don't cough or sneeze at food.

Kindergarten food safety is a conscience project related to the health of children in the whole park, and there can be no mistakes and slack. Employees in all positions should attach great importance to food safety to ensure food safety. And put forward the following requirements for kitchen safety:

First, strictly implement safety responsibilities. Purchasing, acceptance and processing personnel should strictly control the entrance of ingredients, and bulk ingredients must be purchased at designated points;

The second is to standardize the warehousing work and establish a ledger. In accordance with the requirements, do a good job in the classification of grain, oil, condiments and other materials, so as to leave the ground and the wall. The information ledger should be detailed and complete, which is easy to trace;

The third is to strictly regulate the kitchen operation process. Raw and cooked food should be separated and cooked thoroughly, suitable for children to eat;

The fourth is to strictly abide by the accompanying meal system. Food samples should be kept in good quality and quantity, clearly marked and locked for more than 48 hours;

Fifth, pay close attention to kitchen sanitation and safety management. Insist on thoroughly cleaning the kitchen every day, scientifically disinfect tableware and stoves, and do a good job in preventing flies, rats and dust;

The sixth is to balance children's dietary nutrition. Children's food must be scientifically and nutritionally matched to ensure that children eat nutritious and healthy food.