Work plan for health and safety management of kindergarten canteen 1
Last semester, the kitchen staff in our garden closely focused on the work objectives of the kindergarten, worked hard, cooperated with each other and were willing to contribute, providing quality services for children, parents and faculty. This semester, the kitchen staff has not changed, and at the same time, they have undertaken the dishwashing and disinfection work of the children in the whole park. In order to improve the kitchen work, solve the worries of children, parents and faculty, provide first-class service and ensure the smooth progress of all work, the following work priorities are formulated:
Strengthen the professional training of kitchen staff.
1, learn from books, learn from colleagues, learn from yourself, actively explore and be brave in innovation in learning.
2. Discuss the theory and practice of cooking technology training guidance.
3. Continue to ensure that each person produces 1-2 innovative dishes each semester.
The establishment of the Fire Management Committee will reflect the participation of kindergartens and families, hold regular meetings, and summarize and reflect on the variety arrangement and nutrition collocation of children's diet in stages.
Strengthen the inspection and supervision of the kitchen staff, and the cooking squad leader should make daily supervision and inspection, make records and report once a week.
1, live every day well.
2, do a good job in the safe operation of various machines.
3. The chopping board for cutting lettuce and the chopping board for cutting cooked vegetables are strictly separated.
4. Distribute meals strictly according to the number of children to avoid waste and food shortage.
5. Pay attention to count the number when cleaning the children's bowls and chopsticks to avoid losing them.
6. Save water and electricity.
7, before coming off work to do all kinds of security checks, people away from the door lock, prevent outsiders from entering.
Strengthen the cooperative relationship between groups, and don't haggle over time.
Work Plan II of Health and Safety Management in Kindergarten Canteen
First, strict diet management, conscientiously do a good job in food hygiene.
In line with the general requirements of hygiene, safety, nutrition and digestion, we will make a nutritional recipe for young children every week, so as to achieve diverse varieties, reasonable collocation and quantity supply. In order to improve the quality of food, we make great efforts in the collocation and cooking of dishes to ensure that children eat well. And listen to the opinions and suggestions of teachers and parents extensively, find problems, discuss with them, adjust recipes, and ensure children's balanced intake of various nutrients. At the same time, we will also announce the daily recipes to parents, so that parents can know about their children's meals in the park and increase the transparency of their children's meals. In terms of food hygiene, procurement and acceptance are strictly controlled, and all deteriorated raw materials are returned; At the same time, the daily operation is carried out in strict accordance with the requirements of preventive disinfection and cooking processing, and all imported food samples are kept and registered.
Second, standardize the daily operation details and continuously improve the quality of work.
Strengthen theoretical study, in accordance with the operating norms, strengthen meticulous, standardized and rigorous operation, enhance service awareness, actively use rest time for theoretical practice study, and effectively improve the theoretical operation level through cases, theoretical study and skill display. And make records, guide practical work with theory, and improve the quality of work. Seriously participate in the political study in schools and parks, and improve ideological quality and service awareness. Do a good job in safety and hygiene by studying health management regulations and canteen operation norms. Make clear your job responsibilities and ensure the food safety of children and teachers.
Third, attach great importance to health and safety work, strengthen inspection and give timely feedback.
1, strictly implement the system. Ensure the safety and hygiene of food procurement, acceptance, storage, cooking, transportation, storage and distribution. Operate all kinds of equipment in strict accordance with regulations, and do not operate illegally. Always check the operation of the equipment to ensure the safe operation of the equipment. If the equipment is abnormal, immediately repair or report for repair.
2. Strictly control the purchase. Do a good job in the import and inspection of food, and prevent fake and shoddy and "three noes" (no manufacturer, no production date and no shelf life) food from entering the canteen; Resolutely put an end to the purchase of expired, rotten, unclean, mixed with foreign bodies or other sensory abnormalities that may endanger human health, and do a good job in obtaining evidence for purchasing food.
3. Strictly do a good job in food processing. Processed food should be cooked, and the color, fragrance and taste should be as good as possible. It is necessary to separate raw and cooked food.
4, earnestly do a good job in the canteen inside and outside the health. Do a good job of cleaning the canteen and the venue outside the canteen every day, and always keep it clean and tidy.
5, disinfection work every day. Tableware must be cleaned, rinsed, rinsed and disinfected, and the disinfected tableware is stored in the cleaning kitchen. It is strictly forbidden to use unsterilized tableware and processing utensils.
6. Strengthen the management of the canteen warehouse, register the incoming and outgoing items in time, and ensure that the children's salt and oil intake does not exceed the standard.
The safety and health management of kindergarten canteen is directly related to the health of children and the stable development of kindergarten. In the future work, we will continue to explore and practice, constantly sum up and reflect, bring food hygiene into the daily key work category, and better improve all the work.
Four, actively participate in learning, party branches, trade unions and other activities.
1. While doing the above work well, you should also actively participate in various activities and regular meetings organized by the school and the school Committee. Usually go to the grade group in charge to learn about the teacher's class, office and life, as well as the bad phenomena such as teachers running classes to make up lessons, and solve problems in time when found.
As a branch secretary, I am well aware of my responsibilities. I usually learn about the knowledge, ideas and new trends of the party at work. When in doubt, take the initiative to find the secretary or member of the general branch Committee to discuss and study, and solve the problem in time. Complete the tasks assigned by the General Party Branch on time, and actively communicate with party member in ideological work. Cooperate with the chairman of the school trade union to complete various activities.
Work plan for health and safety management of kindergarten canteen 3
As a chef in the canteen, my ideological style, personal quality and professional level have been further improved. Although I have made some achievements in my work, I will continue to work hard in the future, carry forward my achievements, learn from each other's strengths, and do all the work dutifully. Looking forward to the new year. The following is my work plan for the new semester, as follows:
First, do things seriously and be honest. No matter whether the weather is cold or warm, we consciously overcome difficulties, strictly follow the rules of kindergarten kitchen work, do our job conscientiously, and never despise washing. Perhaps, in the eyes of some people, my work is insignificant, but I think, since the park leaders believe me and give me this job, I will be worthy of kindergarten, parents and children. Be an honest and trustworthy person, do a good job, satisfy parents and reassure leaders.
As we all know, kitchen work is not like being a teacher, which requires high cultural literacy, eloquence and professional skills. Kitchen work is mainly careful and meticulous. I think I must be willing to make efforts and dedication, so I never pick and choose in my work.
Obeying the arrangement of the leader and being with colleagues can always save time, improve efficiency and ensure the quality of work.
Third, attach great importance to health and safety work.
1. After purchasing acceptance, disinfect the sampling, soaking and cleaning operations.
2, meticulously do a good job of disinfection, tableware disinfection. And make disinfection records.
3. Clean the kitchen thoroughly every week to ensure that the kitchen is clean.
4, let the children have hot dishes and hot meals every meal, let the children eat well, and parents can rest assured.
5, do a good job in kitchen hygiene, do a good job of separating raw and cooked. The safety, hygiene and management of kindergarten canteens are directly related to the health of children and the stable development of kindergartens. In the future, I will continue to explore and practice, constantly sum up and reflect, bring food hygiene into the daily key work category, and better improve all the work.
Work Plan for Health and Safety Management of Kindergarten Canteen 4
In this semester, all our logistics personnel should try their best to cooperate with all departments in the park and complete all logistics work. The specific arrangements are as follows:
First, canteen management and menu formulation.
First of all, the canteen staff should operate according to the regulations, and the chefs must be trained and certified, and wear hats and masks when operating. Under the existing disinfection facilities, we should further establish the concept of disinfection and sterility, and strictly separate canteen utensils from disinfection pesticides to ensure the environmental hygiene and safety of the canteen. In addition, the canteen should be properly closed, resolutely put an end to "three noes" food, cover cooked food, and separate raw food from cooked food to prevent children from eating food poisoning by mistake. And do a good job of preserving food samples 24 hours a day. In order to ensure the children's nutritional balance, the garden doctor should do a nutritional analysis every day, adjust the diet in time, often go deep into the class to listen to opinions, ensure the children's diet, and make our canteen management more standardized.
Second, improve the quality of the logistics team.
In order to improve the quality of the logistics team, this semester, chefs are arranged for on-the-job training to better serve the children. In addition, in order to let children enter the kindergarten safely, the doorman will also be equipped with security guards. In addition, all departments will regularly organize personnel to carry out business training, do their best to do the ideological and business work of logistics personnel, and continuously improve service quality.
Third, pay attention to safety education.
In order to further do a good job in safety education, strengthen the management of safety regulations for primary and secondary school students in Ningbo, and effectively strengthen the leadership of safety education, the garden puts all safety work on the key agenda, so that children can continuously increase their safety awareness. In addition, the kindergarten management system will be improved to make contact at home more convenient. Kindergartens must also do routine safety inspections every day in order to make timely rectification.
Fourth, improve the garden facilities.
In order to make children have a comfortable living environment and various places for activities, several large toys will be added for children to play this semester. The original toys will also be properly maintained, and the places that need maintenance in the park will be summarized and reported in order to solve them in time. In addition, the safety facilities should be inspected every week, and the environmental sanitation of the park should be treated once.
Let the kindergarten have a neat garden.
Fifth, improve the quality of financial management.
Financial personnel should strictly implement the financial management system, carefully formulate monthly budget plans, and do a good job in charging and urging fees in time. Make a clear account, complete the report on time, use every expenditure in the park as properly as possible, and try to make unnecessary waste. The purchased fixed property and articles shall be registered and counted by a special person to ensure that the articles are clearly collected.
Make the financial system more perfect.
Sixth, cooperate with kindergarten activities and do a good job in logistics.
In this semester, our logistics staff should try their best to cooperate with various activities of the kindergarten, such as venue layout, goods supply, and related networking and contact to meet the needs of the activities.
Seven, the establishment of personnel files. For every faculty member who comes to work in the park, it is necessary to effectively establish files and conclude labor contracts for qualified faculty members to reduce their worries. In short, it is not easy to do a good job in logistics. We must do it wholeheartedly. We must learn from good experience and improve the logistics system better.
Work plan for health and safety management of kindergarten canteen 5
The Guiding Outline of Kindergarten Education points out that kindergartens should put children's health first. Canteen work is the top priority of kindergarten health and safety work. In order to ensure children's food safety, we take precautions in practical work, attach great importance to it, and make unremitting efforts to strictly control the entrance of food to ensure children's food hygiene and food safety. The following are some ways to do a good job in the health and safety of our canteen:
First, improve the canteen infrastructure.
The canteen has a cooked food room, a warehouse and a dressing room. Make full use of the limited space. From selecting vegetables, washing vegetables, cutting vegetables to cooking, and then from cleaning and disinfection of tableware to use, all the assembly lines are operated. The canteen is well lit and ventilated, and equipped with fly-proof, mouse-proof and dust-proof facilities. The machinery and equipment are complete, and there are existing facilities such as rice steamer, dough mixer, dough press and tableware rack. All of them are clearly classified, clearly marked and dedicated, laying a good material foundation for ensuring the hygiene and safety of children's food.
Second, improve and perfect various rules and regulations.
Set up a leading group for food hygiene and safety management to supervise the implementation of post responsibility system. The implementation of the division of labor responsibility system, each person is responsible for a job, improve work efficiency, and improve the awareness and level of serving teachers and students. The specific division of responsibilities is clear, and the post responsibilities of canteen managers and cooks are formulated in detail; At the same time, solicit opinions and suggestions from parents and teachers on food arrangement, and constantly improve various food hygiene management systems and measures. The Emergency Plan for Food Poisoning in Kindergartens and the Responsibility Investigation System for Food Poisoning Accidents in Kindergartens were formulated to prevent accidents. In accordance with Weifang school safety management standards, kindergartens have gradually improved the canteen safety system, canteen hygiene management system, food processing system, canteen disinfection system, canteen warehouse management system, food sample retention system and food raw material purchase voucher system, and strengthened the guidance on canteen hygiene work.
Three, the staff show certificates, to ensure the hygiene and safety of the canteen.
For the canteen staff, we require a comprehensive physical examination every six months and show certificates. Moreover, a mid-term physical examination should be carried out every year, and the health certificate should be replaced to ensure the health of the cooks. At the same time, we will conduct business study every two weeks to learn relevant documents and food hygiene knowledge, food poisoning prevention knowledge and tableware disinfection knowledge. , and constantly improve our understanding of children's food hygiene and safety. After taking up the post, it is strictly required to develop good hygiene habits: wash your hands with soap, disinfectant and tap water before and after work; Wear clean work clothes and work caps when working; No long nails, no nail polish, no ring; The canteen should be cleaned once a day and once a week. The utensils used should be cleaned in time, and the articles should be put back after use. Make our canteen always give people a fresh, bright, clean and hygienic feeling.
Fourth, strictly control food procurement and processing to ensure food hygiene and safety.
1. Our garden insists on purchasing goods from formal channels and strictly controls food procurement. The food delivery party must provide hygiene license, business license, quality inspection report, health certificate and other certificates to ensure food quality. After the food enters the canteen, it should be checked at all levels from the inspection and registration to ensure the freshness and hygiene of the food. And the establishment of food and raw material procurement account, clear responsibility, to prevent rotten food from entering the canteen.
2. Food raw materials are thrifty and less stored, and fresh-keeping foods such as vegetables and fruits are increasingly clear, ensuring the nutrition and freshness of children's food. Raw and cooked food should be stored separately in the refrigerator to avoid cross-contamination. The canteen warehouse is dry, sanitary and bright, and the food classification is placed off the ground and the wall, and it is managed by a special person.
3. The processed food should be eaten immediately, all the leftovers should be thrown away, and someone will handle it every day. Resolutely do not send meals to children every other day to prevent food poisoning. The staff operates strictly according to the system, and the vegetables are washed first, then soaked and then cut, so as to completely remove pesticide residues and ensure that the nutrients are not lost. Animal offal, fish, shrimp, etc. It should also be washed with clear water to remove more harmful substances and odors. All kinds of cooking utensils in the canteen are fully equipped, raw and cooked separately, clearly marked and dedicated.
4, adhere to the food sample retention procedures, to ensure that emergencies are well documented. Every meal should be kept in a special sealed container, and the hygienic quality of the meal should be checked at any time. The variety of samples should be complete, the quantity should reach each food100g, and the retention time of samples should be guaranteed for 24 hours.
Five, strict disinfection system to ensure tableware hygiene.
Tableware used by children should be cleaned and steam sterilized for 40 minutes after each meal, so as to achieve "one wash, two rinse, three disinfection and four cleaning"; The cup is disinfected with a disinfection cabinet every day, and the towel is soaked with diluted 84 disinfectant twice a week and exposed to the sun; The bucket is cleaned and steam disinfected for 40 minutes every day; Chopping boards and kitchen knives are cleaned and disinfected with boiling water every day, and the cage cloth is cleaned and dried after each use and stored in a fixed container; Wash raw and cooked rags and towels separately every day, soak them in "84" solution for disinfection, and hang them in a fixed position. All disinfection work must be registered and signed, with clear responsibilities.
Six, strengthen the canteen safety measures to ensure the safety of the canteen.
The canteen is an important place to ensure children's food safety, and it is strictly forbidden for non-canteen staff to enter the canteen casually. Delivery personnel can only deliver goods to your door and are not allowed to enter. Teachers in each class can only go into the deli to get water and rice. Foreigners must be approved and registered by the competent leader before they can enter with foot covers.
In a word, health depends on hygiene and quality depends on safety. Doing a good job in the safety of kindergarten canteens is the top priority of all kindergarten work and a powerful guarantee to ensure the health of children. Therefore, we should do a solid job in children's food hygiene and safety, give children love, give parents peace of mind, and protect their healthy growth.
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