Kindergarten Food Safety Work Plan 6 articles

Kindergarten Food Safety Work Plan 1

In order to implement the spirit of the Education Bureau’s school (kindergarten) food safety work plan, the kindergarten food safety work is put on the priority list Agenda. In order to effectively implement the food safety work in the kindergarten, increase the supervision of the kindergarten canteen, ensure the dining safety of all teachers and students in the kindergarten, and avoid the occurrence of food safety accidents, our kindergarten has formulated the following plan:

1. , Establish an organizational structure

Kindergarten canteen food safety supervision leading group:

Team leader: xxx

Members: xxx xxx xxx

Kindergarten Food Safety Leading Group:

Leader: xxx

Members: xxx xxx xxx

2. Establish a kindergarten canteen hygiene management system

(1) Health examination system for food production and operation personnel in kindergartens:

1. Food production and operation personnel must go to the Yaodu District Disease Control and Prevention Center for a health examination before starting work. They must pass the test and obtain a health certificate before they can work. , Wear a health certificate while working.

2. The person responsible for the implementation of this system shall organize the employees of the unit to conduct health examinations every year and keep track of the results.

3. The person responsible for the implementation of this system shall regularly check the certificate holding status of employees. If they find that they do not hold the certificate, the person responsible for the implementation of this system and the person responsible shall be held accountable. ,

(2) Kindergarten canteen health inspection system:

1. Establish a sound canteen sanitation cleaning work, adhere to the "four fixes" of environmental sanitation and cleanliness (determine people, things, and time, fixed quality) system.

2. Regular inspections by supervisors (two to three times a week)

3. Self-examination by the canteen person in charge (every day)

4. Spot inspections by members of the health leadership group (Irregular)

5. According to standard requirements, no dead ends are left.

6. Identify problems, solve them immediately, and hold those responsible accountable.

(3) Kindergarten canteen rough processing management system:

1. The canteen administrator notifies the warehouse manager to prepare the raw materials for each meal according to the daily recipe requirements.

2. Meat and poultry food should be washed in a special washing tank, cut on a special cutting board and with a special knife, and put into containers for later use.

3. Rough processing procedures for vegetables according to different varieties:

(1) Remove the inedible parts of leafy vegetables, wash them in a vegetable sink, and use a special cutting board, Use a special kitchen knife to cut and put into containers according to recipe requirements for later use.

(2) Rhizome: Wash the outer skin in the vegetable sink. If it needs to be peeled, wash it again after peeling. Then use a special cutting board to cut and put it into a container according to the recipe requirements for later use.

4. Rough processing personnel must be neatly dressed and hold a health certificate when working.

5. The person in charge shall supervise and inspect the operation of staff in each position at any time.

(4) Kindergarten food raw material procurement certification system:

1. There must be a dedicated person responsible for the procurement of raw materials and mastering food hygiene knowledge and purchasing common sense.

2. Purchase food and raw materials at designated locations. When purchasing regularly packaged food, ask for a health license, food inspection certificate or laboratory test form. When purchasing meat and poultry food, you must obtain a quarantine certificate. When purchasing non-scheduled packaged food, you must check the color, aroma, taste, shape and other sensory properties of the food.

3. Obtain a receipt from the owner of the goods for each purchase, and keep the receipt until there are no abnormalities after the food is processed.

4. Food buyers must have a safety certificate.

(4) Hygiene knowledge training system for employees:

1. Kindergarten canteen hygiene management personnel should regularly participate in the study of food hygiene knowledge and relevant hygiene laws and regulations, and master the knowledge related to food hygiene laws, regulations and hygiene awareness, and provide hygiene training and education to the food workers in this kindergarten.

2. Health management personnel should regularly organize food hygiene knowledge training for industry personnel in the unit to operate as required and develop good hygiene habits.

(5) Food additive management system:

1. Nitrite shall not be used when cooking food, and nitrite shall not be stored in kindergartens.

2. When food additives must be used in processed and cooked foods, the food labels and instructions must be read clearly before use. Additives with unclear labels or unknown sources must not be used.

3. The seasoning jar must have a quantity label, indicating the name of the seasoning in the jar and the purchased seasoning.

(6) Tableware cleaning and disinfection system:

1. After use, the tableware must be washed clean of food residue and oil stains in the designated washing tank.

2. After confirming that the tableware has been washed, place the tableware in the disinfection cabinet for disinfection.

(7) Kindergarten food safety emergency response plan:

In order to promptly handle and control food poisoning incidents and protect the health of school students, the following kindergarten food poisoning plan has been formulated:

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1. Food poisoning in kindergarten:

Team leader: xxx, the commander-in-chief is responsible for reporting to superiors

Team members: xxx, deputy commander-in-chief assists the commander-in-chief

xxx Logistics support to seal suspicious food for investigation

xxx Contact and comfort parents

2. Food safety emergency plan is activated

When *** is eating with young children If symptoms such as nausea, vomiting, and diarrhea occur for a period of time after eating, the first person who discovers the incident should immediately report it to the leader of the school's food safety leadership team and notify the leadership team members to arrive at their posts. The emergency plan for safety accidents will be activated immediately.

Kindergarten Food Safety Work Plan 2

1. Guiding Ideology

Adhere to “learn the knowledge of food safety education regulations, improve management levels, and cultivate students’ self-care Ability to avoid mass food poisoning accidents" food safety work policy, deepen the campus safety work responsibility system, implement the work measures of "system guarantee, focusing on prevention", create a "safe and harmonious campus", and provide education that satisfies the people.

2. Work objectives

1. Participate in and strive to pass the quantitative assessment of food hygiene classification and strive to meet food hygiene standards.

2. Comprehensively implement the student food distribution project and the construction of campus safe stores.

3. Implement the "Five Permanent Law" food management model and complete the task of establishing a demonstration school for the Food Safety Project

4. Increase funding investment to improve the food safety environment in schools.

5. Improve the mechanism to ensure that mass food poisoning accidents do not occur in schools.

3. Work Focus

1. Conscientiously implement the regulations, policies and work requirements of the superior authorities on school food hygiene work, ensure that school food safety work is arranged and implemented, and Provide timely feedback on the situation.

2. Establish and improve the food hygiene and safety responsibility system, accountability system and various rules and regulations, equip with corresponding food hygiene and safety management institutions and personnel, and strengthen the supervision of school managers, practitioners and all teachers. Food safety training and safety education for students create a good atmosphere on campus where all employees pay attention and everyone pays attention to hygiene.

3. Cooperate with the health supervision department to carry out quantitative and graded assessment of school food hygiene.

4. Implement a “food distribution system”.

5. Increase investment in food safety facilities, improve the food environment, and reduce food safety risk factors.

6. Carry out special inspections of school food hygiene, actively cooperate with health, industrial and commercial departments and other departments to carry out special rectification work, promptly rectify discovered safety hazards, and prevent school food and drinking water poisoning incidents from occurring.

4. Work measures

1. Strengthen leadership and clarify responsibilities

Effectively strengthen the leadership of school food hygiene and safety work. The school has established a food hygiene leadership group to clarify responsibilities, refine responsibilities, and implement them at all levels, forming a work pattern of departmental collaboration and linkage between top and bottom departments to effectively prevent, control, and eliminate the hazards of food hygiene and safety accidents. It is necessary to establish a prevention and emergency mechanism to organize, coordinate and guide emergency response work. Once a food poisoning accident occurs, it can be dealt with quickly and the danger can be controlled to the minimum scope and reduced to the lowest level.

2. Increase publicity, create an atmosphere, and highlight the long-term effectiveness of education.

Implement the "Regulations on School Hygiene Work" and vigorously publicize the "Food Hygiene Law of the People's Republic of China", "Measures for Hygiene Supervision of Students' Collective Dining", and "Measures for the Management of Street Food". Make full use of health education classes, class meetings, team meetings, lectures, blackboard newspapers, radio, television, the Internet and other forms to carry out food hygiene and safety education. Education must be strengthened to enable students to develop good hygiene habits and consciously resist buying food from mobile stalls. Enhance students' awareness of prevention and improve their ability to protect themselves.

3. Highlight the key points and pay close attention to implementation

We must always regard school food hygiene and safety work as a major matter, closely focus on the determined work goals, pay close attention to implementation, and strive to achieve obvious results. Effect. Focus on four aspects of work.

(1) Strengthen safety supervision in school canteens and improve catering quality

School canteen supervision starts from the source, establish a system for operators to obtain product certificates when purchasing food, and strictly control purchase channels We must strengthen the daily management of food hygiene and have a dedicated person responsible for it; actively cooperate with the health supervision department to implement food hygiene management measures, standardize all aspects of food storage, processing, and cooking, and prohibit the sale of spoiled food and "three noes" products to students; in accordance with the law Strengthen school food hygiene logistics management so that students can eat safe meals and resolutely prevent food poisoning accidents among students.

(2) Strengthen health check-ups to effectively prevent the invasion of germs.

(3) Strengthen prevention work beforehand to prevent emergencies from happening.

It is necessary to further implement the work policy of putting prevention first and making unremitting efforts, and be more vigilant to prevent campus violations. Effectively manage the canteen, strictly control outsiders from entering the operation room, strictly prevent theft and poisoning, and strictly keep the door closed.

4. Strengthen business training and improve supervision levels

It is necessary to strengthen business knowledge training for school doctors and food safety managers to improve their business capabilities and legal management levels. At the same time, professional training is provided to food business personnel to improve their awareness of food safety and master hygienic operating practices to avoid the occurrence of food poisoning incidents. Adhere to the training and certification system to enhance the sense of responsibility and mission to ensure food hygiene and safety.

Kindergarten Food Safety Work Plan 3

1. Guiding Ideology

Strictly follow the "Food Safety Law" and "Regulations on Hygienic Management of School Canteens and Student Collective Dining" "Requirements, conscientiously implement the spirit of the Bijie Municipal Government's "Notice on Strengthening the Management of Canteens in Primary and Secondary Schools and Kindergartens in the District" (Bi Shu Ban Tong [20xx] No. 169). Put food safety work in school cafeterias in a more prominent position, effectively perform responsibilities, adhere to prevention first, scientific management, clear responsibilities, comprehensive management, integrate daily supervision and centralized rectification, school self-discipline and department supervision, comprehensive promotion and key highlights. Combined to ensure the food safety of teachers and students at school.

2. Improve the work system and strictly manage the canteen

All units must follow the requirements of the "Food Safety Law" and "Regulations on the Hygiene Management of School Canteens and Student Collective Dining", combined with the school, Based on the actual situation of the kindergarten, we have established and improved management systems for employment with certificates, health examinations, ticket and certificate requests, incoming goods inspections, disinfection, food sample retention and food poisoning accident reports, formulated detailed canteen operating procedures, and improved emergency response to food poisoning. Plan to standardize food safety management in school canteens.

(1) Canteen Management

1. Schools and kindergartens canteens should be run and managed by the schools and kindergartens themselves, and external contracting is strictly prohibited.

2. School canteens should have storage, raw material handling, processing, sales and dining places that are suitable for the variety and quantity of business and meet safety and health requirements, and should maintain a prescribed distance from toxic and harmful places.

3. There should be corresponding facilities for disinfection, washing, lighting, ventilation, anti-corrosion, dust-proof, fly-proof, rodent-proof, washing, sewage discharge, garbage and waste storage and other facilities.

4. The environment inside and outside the canteen must be kept clean. Famous cooking utensils and pots and bowls for food must be washed frequently and placed in an orderly manner, and must meet hygienic requirements. All machinery and electrical appliances are maintained, wiped and kept clean in a timely manner.

5. The school canteen must establish strict safety and security measures, and non-canteen staff are strictly prohibited from entering the operating room and food raw material storage warehouse of the canteen at will to prevent poisoning incidents.

6. Conduct a comprehensive inspection of eating and drinking water equipment and disinfection facilities to ensure normal use. Canteen administrators and employees must thoroughly clean and disinfect the canteen, wash and disinfect all tableware, and store food in stock. Expired food must be properly handled and discarded.

(2) Management of employees

1. School and kindergarten canteens must apply for a catering service license, and canteen managers and employees must obtain valid health certificates and training certificates. Only then can you start working.

2. Wear neat work clothes and hats when working, and maintain personal hygiene regularly. Wear a mask when processing food that is directly eaten, and you are not allowed to talk, cough, or sneeze into the food.

3. Smoking, spitting, growing hair and long nails are not allowed in the workplace. Wash hands and disinfect again after coming into contact with unclean objects.

4. When selling food, you cannot hold the food directly with your hands. It is strictly prohibited for staff to collect money with one hand and directly touch the food with the other hand.

(3) Food procurement and warehouse management

1. Strictly implement procurement and management by dedicated personnel, and do not purchase and manage food at will. ’

2. Do not purchase food that does not meet hygienic requirements and regulations, such as poor quality, spoiled, expired, poultry and livestock that have died of illness, poisoning or unknown causes of death. Flour, cooking oil, seasonings, salt, etc. without the QS mark are not allowed to be purchased.

3. When purchasing food, you should purchase it from a business unit that holds a valid hygiene license and ask for the product certificate, inspection report and invoice from the supplier.

4. The warehouse manager must strictly inspect and classify the purchased food and raw materials into the warehouse and store them off the ground. At the same time, they must fill in a detailed storage list and go through the handover procedures with the purchasing personnel.

(4) Food processing management

1. Strictly follow the division of labor and zoning of processing procedures, and each procedure must be carefully handed over and supervised.

2. Food and raw materials that have deteriorated or have abnormal sensory properties are not allowed to be processed or used.

3. Food processing must adhere to the operating procedures of first selection, second washing and third cutting. It is strictly forbidden to process unwashed raw materials.

4. Meat, vegetables, and aquatic products should be washed in separate pools and cut into separate cases. Containers for meat, vegetables, and aquatic products should be used separately and clearly marked.

5. Knives, tables, containers, etc. used for cooking and processing food must be used separately for raw, cooked, meat and vegetable dishes. They should be washed after use, stored in the correct position, and kept clean.

6. Processed food must be cooked thoroughly, and cold dishes, raw mixed dishes, and meals for separate meals are not allowed to be sold.

7. Samples of each meal and each food must be kept, sealed with plastic wrap, and placed in a locked special refrigerator (freezer). The sample quantity should be no less than 100 grams and kept in the refrigerator for 48 hours. hours or more.

3. Establish and improve the supervision and management mechanism of school canteens

Adhere to the prevention-oriented work policy and improve the work management mechanism of management inspection, supervision and guidance, and specific implementation. The person in charge of the school is the first person responsible for food safety in the school. Each school should establish and improve the school (campus) principal responsibility system, establish a canteen management working group with leaders in charge, logistics leaders and canteen managers as members, and further increase the number of canteens. Invest in infrastructure construction, establish and implement various management systems such as leadership taking turns to accompany meals at their own expense, requesting certificates and tickets, incoming goods inspection, quality control of key links, food poisoning emergency plans, etc., clarify job responsibilities, and strengthen the food safety knowledge and relevant laws and regulations of employees training. Carry out regular inspections to promptly discover and deal with existing problems in canteen management, and strengthen the prevention and control of food poisoning accidents.

4. Strengthen coordination and cooperation

In the canteen management work, each school must actively cooperate with relevant departments to supervise, supervise and guide the food safety work in the school canteen, and eliminate food safety problems in a timely manner. Hidden danger. Ensure that teachers and students eat safe and healthy food.

5. Effectively implement the school food safety responsibility system

It is necessary to strictly implement the responsibility system and accountability system, establish and implement the school canteen food safety responsibility system with the principal as the first responsible person, Clarify job responsibilities, equip full-time (part-time) food safety management personnel, establish and implement food safety management systems such as employees’ certification and health management, training, certificate and invoice request, and purchase inspection, and strengthen the food safety knowledge and management of employees. Provide skills training, improve relevant files, strengthen regular maintenance of facilities and equipment, and ensure the safety and controllability of key links such as procurement, storage, and processing. Those responsible for causing food poisoning or other food-borne diseases due to dereliction of duty or neglect of management must be held accountable.

6. Increase publicity and training

All primary and secondary schools and kindergartens must make full use of safety classes, class meetings, blackboard newspapers, campus radio and other publicity forms to publicize food safety laws and regulations, Common prevention methods and countermeasures for food poisoning, etc., students should be educated to pay attention to food safety, learn to identify fake and inferior food, and do not eat raw, cold and unclean food, do not eat moldy or expired food, do not eat food of unknown origin, and do not eat food of unknown origin. Drink raw water and low-quality and unhygienic drinks. It is necessary to cultivate students' good eating and hygiene habits through extensive education and improve students' self-protection abilities.

Kindergarten Food Safety Work Plan 4

In order to strengthen the safety work of kindergartens, enhance the safety awareness of canteen personnel, ensure the personal and dietary safety of children, and ensure the happy and healthy growth of children, according to health supervision In accordance with the spirit of the stipulated instructions, our park will conduct a detailed and thorough self-examination based on its own situation. The work is now summarized as follows:

1. Clarification of responsibilities and establishment of organizational system

A food safety group was established in the park, with the legal person personally serving as the leader of the food safety group, and Zhu Yongjie as the responsible person In the canteen inspection work, the class teacher is responsible for dividing dishes for children, and Zhu Xianglan is in charge of canteen cooking and canteen health and safety work. Clarify food hygiene and safety responsibilities, safety goals, rewards and punishment regulations, etc., strengthen safety responsibility, hold regular meetings on time, conduct a monthly summary and analysis meeting of the Food Management Committee meeting, and deal with hidden dangers in a timely manner to ensure that the canteen's health and safety work is foolproof. Carry out investigation activities for various specific safety tasks. Personnel in charge are required to increase their awareness of responsibility, enhance their knowledge of food hygiene and safety, and truly understand the importance of food safety work.

2. Canteen environmental sanitation management.

The kindergarten conducts an in-depth inspection of the canteen's hygiene every month, thoroughly eliminates blind spots, and promptly handles and updates various unhygienic hidden dangers and habits.

Kitchen staff carefully study and strictly implement the provisions of the Food Hygiene Law and other documents, strengthen the management of food procurement, supply, processing and other points to ensure that the purchased food and raw materials are hygienic and safe and comply with national food hygiene requirements. The places where food and raw materials are stored are managed by dedicated personnel, and non-direct staff are not allowed to approach; strict separation and processing systems for raw and cooked food are strictly enforced, and the system of making meals on the same day and eating them on the same day is strictly implemented to prevent overnight meals from causing harm to the health of children. We will eliminate rats and cockroaches in kindergartens, remove various parasites, and prevent the occurrence of various infectious diseases.

3. Health Management

Our park has formulated a health management system for canteen employees to manage the health of staff. If staff are found to have unhealthy factors, they will be removed from their posts in a timely manner and checked. The health certificate of the employee and ensure that the health certificate is within the validity period.

4. Ask for certificates and tickets

1. When purchasing food, the canteen purchasing staff should ask the sales staff for a copy of the relevant food hygiene license, check the shelf life of the food, and do not purchase spoiled food. food. Do not purchase cooked food, etc.

2. Do not let children eat foods with additives and do strict control.

5. Cleaning and Disinfection

1. Due to the geographical location of our park, the canteen has two sinks for washing dishes and washing vegetables. Pools should be used in categories to prevent cross-contamination. Vegetables should be soaked in clean water for about half an hour before being washed to avoid residual pesticides.

2. Wash the tableware once with dish soap and then wash it with running tap water. Finally, put it into the disinfection cabinet for disinfection. Put the disinfected tableware into the cleaning box until it is used during meals.

6. Food processing management

1. Canteen employees should always keep every corner of the canteen clean and sanitary, leaving no sanitary dead corners, and do not place toxic or harmful items and personal items in the canteen processing area. Daily necessities.

2. When cooking food, employees should pay attention to the quality of the food, so that the color, flavor and flavor are all available to increase children's appetite. During the preparation process, pay attention to the separation of raw and cooked food, and pay attention to cross-contamination. In particular, bean products must be cooked strictly. through. However, we generally do not buy green beans as hazardous vegetables to ensure the safety of young children and prevent food poisoning.

3. Canteen employees keep samples of each meal for 48 hours and keep records. Children should be allowed to eat within 2 hours after each meal is cooked to avoid affecting the quality of the food for too long.

Although there are still shortcomings in the canteen hygiene work, we will continue to work hard to make the kindergarten canteen food safety work better.

Kindergarten Food Safety Work Plan 5

In order to conscientiously implement the "Food Safety Law of the People's Republic of China" and the "Special Provisions of the State Council on Strengthening the Safety Supervision and Management of Food and Other Products" " and "Food Safety Implementation Regulations", vigorously promote the creation of Chengdu food safety demonstration county. Adhere to people-oriented, do a good job in food safety work in our town, use food market access as a carrier, clear division of labor, extensive publicity, strict management, strengthen inspections, implement target responsibilities, create a good food safety environment in our town, and further improve the food safety in our town Safety and security level. According to the specific requirements of the Municipal Food Safety Office, the 20xx annual food safety supervision work plan is specially formulated.

1. Strengthen organizational leadership

The town government was established with the town mayor Luo Jianyong as the team leader, the town’s Armed Forces Department Minister Wang Feng, and the police station director He Zhihong as deputy team leaders. The Economic Development Office, The food safety leading group is composed of the Social Affairs Office, Agricultural Service Center, International Community Construction Promotion Office, Comprehensive Management Office, Safety Supervision Office, Industrial and Commercial Office, and Health Center. The leading group office is located in the Safety Supervision Office. If a food safety incident occurs In case of serious accidents, emergency response work shall be carried out and reports shall be made to the Municipal Food Safety Committee.

2. Clarify responsibilities

(1) The Safety Supervision Office is responsible for organizing food business, catering unit leaders, and individual industrial and commercial households to conduct food safety knowledge training and food safety daily work, and work with The Industrial and Commercial Office conducts daily food safety inspections.

(2) Sign food safety responsibility letters with communities, small food production (processing) workshops, market management committees, primary and secondary schools, and kindergartens; strictly investigate and rectify unlicensed and unlicensed operators and small businesses Workshops should be inspected at least once a quarter; enterprises should be urged to establish and improve self-inspection systems and carry out qualitative testing of illegal use of non-edible substances and misuse of food additives and banned drugs; strengthen food waste management; strictly control market access and speed up the quality and safety of pig products The construction of a traceability system; strengthening the management of rural group banquets and the supervision of breeding and breeding industries to ensure that there are no major food safety incidents within the jurisdiction.

(3) The Social Affairs Office and the Health Center will regularly organize mobile chefs to conduct group banquet knowledge learning and food safety knowledge training.

3. Implement information submission

Set up a food safety information liaison officer in the town, submit no less than 1 article of food safety supervision work information every month, and organize more than 4 special projects Remediation activities. The information officer is responsible for reporting food safety information. The submission content and requirements mainly include the food safety work dynamics of the system and the department's enterprises, supervision and inspection information, and food safety accident and emergency information.

4. Improve the work system

Effectively carry out work inspection and implementation. In order to thoroughly carry out the "food safety project" of our town and achieve the food safety target supervision of this system, regular measures will be taken A method that combines sex inspections with unannounced sex inspections. Regular inspections are carried out, and relevant functional departments are organized to carry out inspection activities at least once a quarter. During major holidays, duty shifts are strengthened to carry out food safety inspections. Special rectification inspections mainly focus on key, hot and difficult tasks and the development of special rectification actions for food safety.

5. Strengthen supervision

The Town Food Safety Committee and the Town Food Safety Office conscientiously perform the comprehensive supervision functions of organization and coordination. Each regulatory department performs its own responsibilities and strengthens daily inspections. Intensify efforts and rectification, take practical and effective measures to effectively prevent the occurrence of major food safety accidents, and vigorously promote the creation of Chengdu Food Safety Demonstration County.

In 20xx, the town party committee and government have already included food safety work on their important agenda to ensure food safety funding. Under the strong leadership of the party committee and government, food safety supervision will be strengthened and food safety work will be raised to a new level.

Kindergarten Food Safety Work Plan 6

1. Guiding ideology:

In order to conscientiously implement the State Council's "Regulations on Further Strengthening Food Safety Work" and " Provincial Government’s Opinions on Further Strengthening Food Safety Work”, “Kindergarten Health Work Regulations”, “Ministry of Education and Ministry of Health’s Opinions on Strengthening Kindergarten Hygiene and Epidemic Prevention and Food Hygiene and Safety Work” and other laws and regulations to prevent and curb major food safety accidents , earnestly strengthen food safety work, strive to create an environment where kindergarten food can be consumed with confidence, persist in eliminating food safety hazards, fully implement the food safety responsibility system, and focus on the purpose of "kindergarten considers students, education serves the people" and firmly establish the "teacher With the awareness that "students' life and health come first and responsibility is heavier than Mount Tai", we should universally establish and improve long-term food safety management mechanisms, fundamentally enhance the ability of the education system to prevent food safety accidents, ensure the life safety and health of teachers and students, and provide education and teaching services To create a safe and stable environment, this plan is specially formulated.

2. Strengthen leadership

Kindergarten food hygiene and safety work is an important basic work. Kindergartens should effectively strengthen leadership, improve teachers and students' understanding of kindergarten food hygiene and safety work, and fully understand the importance of this work from the perspective of ensuring the health and life safety of teachers and students, ensuring the normal education and teaching order of kindergartens, and maintaining social stability. , urgency, arduousness and long-term nature.

The kindergarten has formulated an implementation plan for food hygiene and safety work, clarified specialized agencies and dedicated personnel to be responsible, and effectively strengthened the management of food hygiene and safety work in the kindergarten. It has established a leading group for food hygiene and safety work with the top leader in charge, and is fully responsible for the food hygiene and safety work in the kindergarten. , organize and coordinate the work of various departments, and form an effective food hygiene and safety network across the school.

3. Clarify responsibilities

1. The deputy principal in charge of kindergarten should perform the following responsibilities:

(1) Strengthen the administration of food hygiene work in kindergartens manage. The deputy principal in charge of the kindergarten signs a food hygiene and safety responsibility letter with the kindergarten canteen administrator. In conjunction with the school committee, we organize one or two kindergarten food hygiene and safety inspections every semester, promptly supervise rectifications when hidden accidents are discovered, and manage and supervise the kindergarten’s food hygiene in terms of nutritious meals, drinking water and other aspects for students.

(2) Kindergarten food safety managers and practitioners should conduct training on food hygiene knowledge, professional ethics and legal education, and make necessary assessment records.

(3) Strengthen the construction of kindergarten canteens, drinking water and other infrastructure to meet health requirements and adapt to the kindergarten enrollment scale. If kindergarten canteens, drinking water and other infrastructure fail to meet sanitary requirements or are not commensurate with the scale of the school, they must be ordered to make rectifications within a time limit.

(4) Supervise the implementation of the food hygiene and safety responsibility system and the food hygiene and safety accident liability investigation system.

(5) Carry out health education, popularize food hygiene and safety knowledge among students, and educate students to develop good eating hygiene habits.

2. The responsibilities that kindergartens should perform are as follows:

(1) The kindergarten holds regular special meetings on food hygiene and safety, and checks the hygiene of food and drinking water in kindergarten canteens, restaurants, and stores every month. Safety, if potential safety hazards are discovered, correct them in a timely manner, and those that fail to meet basic health requirements must be resolutely closed. At the same time, four "recordings" must be done: first, inspection records must be filed for all levels of inspections and self-examinations; second, rectification records must be filed when safety hazards are discovered; third, handling opinions must be recorded and filed in the event of food poisoning; It is necessary to formulate and record an emergency response plan for food hygiene accidents.

(2) Kindergarten canteens should adhere to the principle of "serving teachers and students, preserving principal and making small profits", implement target responsibility management, and establish and improve a food hygiene and safety management system.

(3) Kindergartens should strengthen the hygienic management of drinking water and must provide students with enough drinking water that meets hygienic standards and necessary hand-washing facilities. The water supply in kindergartens is supervised by dedicated personnel, and containers containing drinking water for students must be covered and locked.

(4) Canteen employees must receive training on food hygiene knowledge and health legal knowledge in accordance with the requirements of the "Food Hygiene Law of the People's Republic of China" and hold health certificates inspected by medical units designated by the health supervision department. prove. If you are found to have a disease that affects food hygiene and safety, you should leave your job immediately and can only return to work after the disease is cured.

(5) Kindergarten canteen materials shall be subject to an access system, designated procurement, and a procurement certificate and acceptance system shall be established.

(6) Carry out health education, popularize food hygiene and safety knowledge, and educate students to develop good food hygiene habits.

(7) Strengthen the safety and security of canteens and drinking water sources, prohibit non-canteen staff from entering the processing operation room and food raw material storage room at will, and strictly prevent the occurrence of poisoning accidents.

(8) After a food poisoning accident occurs in a kindergarten, it should promptly report it to the local health administrative department and education administrative department, and take active measures to carry out rescue work.

4. Specific measures

Establish a food hygiene and safety work system in kindergartens. The first is to establish a reporter system for public health emergencies in kindergartens. Schools should designate a dedicated person to be responsible for reporting public health emergencies including food poisoning.

In the event of food poisoning or other public health emergencies, the local health and education administrative departments must be reported immediately, and at the same time, full cooperation shall be provided in the treatment and investigation and handling of the incident; the content of the report shall include the unit where the food poisoning or suspected food poisoning accident occurred, Address, time, number of poisoned people, clinical manifestations, measures taken, suspicious food, contact name, contact information and other relevant content. The second is to establish an emergency response mechanism for public health emergencies. Kindergartens should establish an emergency response mechanism for emergencies such as food poisoning or other food-borne diseases. After an incident of food poisoning or suspected food poisoning, kindergartens should take the following measures:

(1) Immediately stop production and business activities, and immediately report to the local people's government, education administration department and health administration department.

(2) Assist health institutions in treating patients.

(3) Keep food that causes food poisoning or may cause food poisoning, as well as its raw materials, tools, equipment and sites.

(4) Cooperate with the health administration department in investigations and truthfully provide relevant materials and samples as required by the health administration department.

(5) Implement other measures required by the health administrative department to control the situation to a minimum. The third is to establish a kindergarten food hygiene accountability system. Kindergartens and responsible persons who violate regulations, neglect duties, neglect management, and cause food poisoning or other food-borne diseases will be held accountable.