What to do when washing vegetables in the kindergarten kitchen?

1. Initial washing:

Wash peeled fruits, vegetables with heads removed, scaled fish, and hairless meat with clean water.

Standards: No rot, no odor, no sediment.

2. Wash carefully:

Pour the cut vegetables into the vegetable sink and soak them for 30 minutes; then wash them 2-3 times.

Standards: There are no debris, no sand, and no odor in the vegetables.

3. Cleaning:

The vegetable baskets must be cleaned one by one before vegetables can be placed.

Standards: Vegetable baskets must be clean inside and out, free of dirt, oil, and debris.

IV. Working specifications for cutting vegetables:

1. Initial cleaning: cut the chopping board and rinse the countertop.

Standards: The knife has no rust spots or oil stains; the chopping board has no odor and the countertop has no dirt.

2. Clean again: Rinse the knife, cutting board and countertop with clean water.

Standard: No detergent foam.

3. Processing:

Classify and match according to regulations, and work with precision. Don't put the cut vegetables on the floor. Cut raw and cooked foods separately. During the cutting process, you must cut the vegetables and clean them at the same time.

Standards: Silk, strips and pieces must be of equal size. Arrange neatly on the food rack. Knives used to cut cooked food and cutting boards must be sterilized at high temperatures for 10 minutes. Keep the countertops and floors free of garbage and debris; use trash cans or baskets to place garbage.

4. Cleaning: Clean up in time after the cutting is completed.

Standards: Clean the raw and cooked knives and dipping plates and hang them separately. There should be no debris or water on the table; there should be no garbage or water on the floor; there should be no sewage or debris blocking the soaking channel.

Health examination system for kindergarten personnel engaged in food production and operation:

1. Personnel engaged in food production and operation (including purified water production and processing personnel) must go to the municipal disease prevention and control department for health examination before taking up work. Only those who pass the examination and obtain a health certificate can work. The health certificate must be worn or carried with you when working.

2. Employees undergo regular physical examinations every year. Those who pass the exam will receive a health certificate for that year. Those with a health certificate for more than one year will be deemed to have no certificate.

3. 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. Personnel with five illnesses are found to be removed from their posts in a timely manner.

4. The person responsible for the implementation of this system must regularly check the certification status of employees. If the relevant departments find that employees working without certificates are found during inspections. In addition to holding accountable those who work without certificates, we must also hold accountable those responsible for the implementation of this system.