School canteen training content:

1, food safety law, regulations for the implementation of food safety law, food safety supervision and management measures for catering services and other relevant laws and regulations.

2, the new version of catering service operating norms, catering service food safety supervision and quantitative classification management and five normal management requirements.

3, province, city and county related canteen management document spirit.

4. Prevention and control of food poisoning.

5. Students' dietary nutrition and catering knowledge.

School canteen training system:

1. The food processing zone shall set up special places for rough machining, cutting, cooking, cleaning and disinfection of tableware and storage of raw materials, which shall be rationally arranged according to the processes of raw material entry, raw material processing, semi-finished product processing and finished product supply, and can prevent cross-contamination during storage and operation. The identification between functions is obvious, and the operation process is standardized.

2. The floor and drainage, walls, doors and windows, roof and ceiling of each function room meet the requirements of catering service operation specifications, and they shall be inspected regularly to ensure that the floor and drainage are free from damage and leakage, the walls, doors and windows are free from damage and mildew, and the roof and ceiling are free from mildew and falling off.

3. Equipped with refrigeration facilities, cooking stoves, steamer facilities, tableware disinfection and cleaning facilities, sample retention facilities, special air disinfection facilities, cleaning facilities, ventilation and moisture-proof facilities, waste storage facilities, fly and mouse prevention facilities, and regular inspection and maintenance to ensure normal operation and use.

4, equipped with tableware, containers, knives, knife rest, pier plate, pier frame to adapt to the number of teachers and students dining, fixed-point positioning storage and use, and clearly marked. Regular inspection and maintenance, timely cleaning and disinfection when necessary.

5. Organize regular inspection of electrical equipment and mechanical equipment, strengthen the training of safety operation procedures for relevant employees, and maintain equipment and facilities in time.