Kindergarten kitchen staff training record content

Kindergarten kitchen staff training record content is as follows:

XXX Kindergarten Chef Training Record

Training time: every Monday at noon; Trainer: Cao Moumou; Participants : Wu Moumou, Wu Moumou, Qiao Moumou, Zhang Moumou.

1. What are the training contents for kindergarten canteen staff:

1. Personal requirements: must wear hats and masks, and hair must not be leaked; wash hands frequently and disinfect appropriately; Change clothes and keep them clean; pay attention to personal health and personal hygiene; keep the corporate culture in mind and improve professional quality, etc.

2. Kitchen requirements: Be honest, reasonably arrange the kindergarten’s diet, and pay attention to nutrition; check whether the purchased food is safe, clean the ingredients, and keep the ingredients fresh; keep the tableware clean, and strictly implement the "first wash, second wash" "Clean and disinfect"; keep the kitchen table and countertops clean without leaving any dead corners; dispose of food waste in a timely manner; and keep samples for easy inspection, etc.

3. Child management: Provide staff training on food hygiene knowledge and child management training; assist children in queuing consciously and pay attention to children's preferences for food; pay attention to children's conditions and face emergencies , make correct responses in a timely manner; be patient with children and reasonably meet children's requirements, etc.

2. Hygiene requirements for employees:

1. Wear clean work clothes and work caps, and hair must not be exposed. No smoking allowed.

2. Hands should be kept clean during operation and washed before operation. Hands should be disinfected when handling food that is directly eaten.

3. Workers who handle direct-entry food should wash their hands under the following circumstances: before starting work; before handling food; and after going to the toilet. After handling raw food; after handling soiled equipment or eating utensils; after coughing, sneezing, or blowing your nose.

After handling animals or waste; after touching ears, nose, hair, mouth, or other parts of the body; and after engaging in other activities that may contaminate hands.

3. Standards for kindergarten kitchen hygiene:

1. Whether the vegetables are picked, washed, cut, and soaked. It is strictly forbidden to purchase rotten or moldy food.

2. Whether measures such as wrapping and freezing are adopted for remaining food, and whether there is any spoiled or stale food.

3. Kitchen utensils should be washed before use, handled according to regulations, and placed in order. The knife boards should be thoroughly cleaned and placed upright after each use to ensure that the bottom, surface, and edges are shiny.

4. Stove and ingredient table. Pot heads, worktops, vegetable sinks, and dishwashing sinks should be cleaned promptly after use and washed thoroughly to keep them clean and tidy.