What are the rules for the kindergarten canteen to be on the wall?

working system of the kindergarten canteen

1. The director is the legal representative of the kindergarten and is fully responsible for the management of the canteen. Keep pace with the times, improve and adjust the regulations of canteen management and improve the network of canteen management according to the spirit of superiors.

2. The general affairs director is the assistant of the director in organizing and leading the logistics affairs, and is responsible for managing the daily work of the canteen, organizing the canteen staff to study, and ensuring the timely supply of lunch and boiled water for teachers and students with good quality, quantity and cleanliness.

3. Organize nutritionists to learn knowledge and cooking knowledge about infant nutrition, hygiene and ship food safety every month, so as to consolidate the professional thinking of nutritionists in the canteen and improve their cooking skills. Always listen to the opinions of teachers and parents to improve the quality of service.

4. Educate and publicize the canteen staff on fire prevention knowledge at ordinary times, enhance the canteen staff's fire prevention awareness, attach importance to fire prevention work, and prepare fire prevention equipment. At ordinary times, the liquefied gas should be switched on and off at will, and the electric boiling water tank should be standardized.

5. The canteen should strictly check the acceptance, do not buy or process rotten food, and do a good job in food hygiene.

6. canteen staff should do a good job of cleaning and disinfection inside and outside the canteen. Check the canteen environment and nutritionist's work every week, feedback the inspection situation in time, improve the work efficiency of the canteen, and ensure the cleanliness and standardized operation of the canteen.

7. The tableware in the canteen should be managed by special personnel, and it is not allowed to be rented or lent without permission. Sterilize one meal at ordinary times, and put it in a sealed room and a special cabinet after disinfection in time.

8. The canteen equipment should be carefully maintained and repaired in time to ensure the normal operation of the canteen.

9. The canteen staff should have regular physical examinations and pay attention to personal hygiene. Take your temperature every morning, and say that there is no physical discomfort, diarrhea and other abnormal conditions. You can only go to work when you are in normal health.

* Management system for canteen employees

1 Employees shall have a health check-up at least once a year, and accept temporary check-ups when necessary. Anyone who suffers from diseases that hinder food hygiene shall not engage in the work of contacting directly imported food.

2 employees with fever, diarrhea, skin wound or infection, pharyngeal inflammation and other diseases that hinder food hygiene should leave their posts immediately, and can only resume their posts after finding out the reasons, eliminating the diseases that hinder food hygiene or curing them.

3 establish health records of employees.

4 employee training

1) Provide health knowledge training for employees who have joined the work newly or temporarily, and only after passing the training can they take up their posts.

2) On-the-job employees should receive regular training, and the training situation should be recorded.

* Cleaning and disinfection management system

1 A cleaning and disinfection system should be established to ensure the cleanliness of all food processing workplaces and prevent food pollution.

2 the detergents and disinfectants used shall meet the relevant hygiene standards and requirements such as GB1493.1 Hygienic Standard for Washing of Food Tools and Equipment and GB1493.2 Hygienic Standard for Washing Disinfectants for Food Tools and Equipment.

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3 Equipment and utensils used for cleaning, cleaning and disinfection should be kept in special places.

4 Requirements for disinfection of equipment, tools and operators' hands:

1) Equipment and tools used for food processing should be washed after use, and those in contact with direct food should also be disinfected.

2) attention should be paid to prevent food and food contact surfaces from being polluted during cleaning and disinfection.

3) Equipment and tools that are chemically disinfected should be thoroughly cleaned after disinfection.

4) Equipment and tools that have been cleaned and disinfected should be stored in the cleaning facilities to avoid being polluted again.

5) Equipment and tools for food processing operations shall not be used for purposes unrelated to food processing.

5 sample retention requirements

1) All foods eaten by children in groups should be sampled.

2) Food samples should be kept in sealed special containers after cleaning and disinfection according to varieties, and stored for more than 48 hours under cold storage conditions. The sample retention of each variety should not be less than 1g g..

6 record management

1) raw material procurement acceptance, key items in processing operation, health inspection, personnel health status, education and training, food sample retention, inspection results and complaints, treatment results and measures taken after problems are found shall be recorded.

2) All records shall be signed by the executives and inspectors.

3) The person in charge of each post should urge relevant personnel to make records as required, and check the relevant contents of the records every day. Food hygiene supervisors and managers should always check relevant records and records.

4) Relevant records shall be kept for at least 12 months.

* Hygienic requirements for facilities, equipment and tools in the canteen

1. The equipment and tools used for food processing should be constructed to ensure food hygiene, easy cleaning and disinfection, and easy inspection, so as to avoid lubricating oil, metal scraps, sewage or other substances that may cause pollution from staying in the equipment and tools due to structural reasons.

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2. The contact surfaces between food containers, tools and equipment and food should be smooth, free from depressions or cracks, and sharp corners should be avoided in the internal corners of the equipment to avoid the accumulation of food crumbs and dirt.

3. The equipment shall be placed in a position convenient for operation, cleaning, maintenance and reduction of cross-contamination.

4. Tools and containers used for raw materials, semi-finished products and finished products should be separated and clearly marked; Tools and containers for cutting and blending animal and plant foods in raw material processing should be separated and clearly marked.

5. All equipment and tools used in food processing areas and those that may come into contact with food should be made of materials that are non-toxic, odor-free, corrosion-resistant and mildew-resistant, and meet the hygiene standards. The structure of equipment and tools that are not in contact with food should also be easy to keep clean.

6. In principle, wooden materials shall not be used for the food contact surface (except that the process requirements must be used), and tools made of wooden materials shall be used to ensure that food will not be polluted.

7. Hygienic requirements for cleaning, disinfection and cleaning facilities of tableware

1) Tableware should be disinfected by thermal method, unless it cannot be used due to reasons such as material and size.

2) Tableware should have a special cleaning pool, which is separated from the cleaning pool of food raw materials, cleaning tools, tools and containers that contact indirect food. The water tank should be made of impervious materials such as stainless steel or ceramics, which is not easy to accumulate scale and easy to clean. All kinds of pools should be clearly marked to indicate their use.

3) The size and quantity of cleaning and disinfection equipment and facilities should meet the needs.

4) A cleaning facility for storing sterilized tableware should be set up, and its structure should be airtight and easy to clean.

8. Hygienic requirements for dust-proof, rodent-proof and pest-proof facilities.

1) The processing and business premises shall be equipped with dust-proof, rodent-proof and pest-proof facilities as required. And keep a certain distance from the food processing operation.

2) The outlet and exhaust port of the drainage ditch should be provided with metal grille or net cover to prevent the invasion of rats.

9. Hygienic requirements for lighting facilities: processing and business premises should have sufficient natural lighting or artificial lighting, and the working surface of food processing area should not be less than 22lux, and other places should not be less than 11lux. The light source should not change the natural color of the observed food.

1. Hygienic requirements for waste temporary storage facilities.

1) waste containers should be set in places where waste or garbage may be generated in food processing areas.

2) The waste container should be equipped with a cover, made of solid and impermeable materials, which can prevent the invasion of harmful animals, bad smell or overflow of sewage, and the inner wall should be smooth for cleaning.

3) Temporary centralized waste storage facilities should be set up at appropriate places outside the processing and business premises, and their structures should be sealed to prevent pests from entering and breeding without polluting the environment.