Kindergarten kitchen work plan

According to the importance of the plan, it can be divided into strategic plan and operational plan. Regarding the kitchen work plan, welcome everyone to learn from it!

Personal work plan for kindergarten kitchen (I) In order to further strengthen the hygiene management of kindergarten kitchen and ensure the quality of children's meals in combination with the actual situation of our kitchen, the kitchen work plan for xx years is specially formulated.

1, we should continue to further strengthen the management of kitchen work, strengthen technical training, and improve the professional level and service quality of kitchen staff.

2, on the premise of doing a good job in the kitchen, all kitchen staff should actively participate in political study, constantly improve their own quality, be polite, civilized service, enthusiasm and initiative.

3. The kitchen staff should wear work clothes and work caps during working hours. Don't receive visitors in the kitchen. Smoking and other things unrelated to work are strictly prohibited during working hours. Do not leave long nails, ensure the cleanliness of drinking utensils, floors and warehouses, and keep the kitchen clean, hygienic and orderly at all times.

4, strictly enforce the food hygiene law, staff must hold a health certificate, to prevent health accidents.

5, do a good job of food procurement, transportation, storage, health, who found that the deterioration and deterioration of food, resolutely not pre-procurement, in case of food poisoning.

6, do a good job in kindergarten kitchen hygiene, tableware should be disinfected every day, raw and cooked separately, to prevent infectious diseases.

7. Vegetables and fruits should be washed, and rice should not be eaten raw, so that you can eat and cook now.

8. Food should be kept clean, and fly prevention measures should be increased in summer to prevent food poisoning among children in the whole park.

9, all kinds of materials, food, vegetables procurement to ensure quality, supply must be timely, less procurement.

10, we should consciously do our job, work hard, and constantly improve the quality of food to ensure that there are no mistakes and accidents.

Personal Work Plan for Kindergarten Kitchen (II) I. Guiding ideology

Guided by the Party's spirit and aiming at serving teachers and students, we will further strengthen the construction of logistics team, improve service quality, management level and overall taste, and strive to make the kitchen a beautiful window in kindergarten work, so as to reassure teachers, parents and children.

Second, the working ideas

(1) Improve various systems.

1. Strengthen the assessment of employees. On the basis of extensively soliciting employees' opinions, we will improve the assessment rules, highlight rewards and diligence, set up positive models, and promote healthy trends.

2, further strengthen the attendance management, roll call, put an end to the phenomenon of being late and leaving early.

3. Vegetables are purchased by multi-person combination. People who buy food, pay, inspect goods, weigh and keep accounts are responsible for each other and urge each other. The general affairs department implements comprehensive supervision, and the director is unified in examination and approval.

4. Teachers and students should ensure the dishes when dining. Variety, and strive for the quality of food nutrition.

5. Conduct cost accounting, give full play to the role of the food management committee, investigate the kitchen management and the dining situation of teachers and students from time to time, and handle problems in time when found.

(2) Improve the overall quality of workers.

1, organize employees to learn "Food Hygiene Training Textbook" and other materials, organize employees to go out to participate in learning, and improve employees' health awareness.

2. Refine the division of labor, further clarify job responsibilities, complete job tasks and conduct assessment, and improve employees' post awareness and service awareness.

3, the creation of competition mechanism, in the same position, the competition between different positions, so that employees can enhance their sense of ownership in the competition and improve their technical proficiency.

(3) Innovative workflow

On the basis of one-stop work of washing vegetables, cutting vegetables and cooking, some improvements were made appropriately.

(D) attach great importance to health and safety work.

1. Purchase food through normal channels, obtain the legal certificate of the contract booth, and do a good job in rapid inspection and sample retention of pesticide residues. Wash vegetables cleanly, cook well, store vegetables raw and cooked separately, and put all kinds of utensils in different categories.

2, carefully do a good job of disinfection, tableware do "one disinfection a day", small tableware with steam disinfection, big tableware with shikang disinfectant disinfection, cooked food room with ultraviolet lamp disinfection, disinfection work has someone who's in charge, and make disinfection records.

3. Anti-fly facilities include screen windows and fly-killing lamps. The screen window should be closed, and the fly-killing lamp should be operated by designated personnel.

4, cooking personnel must hold a health certificate and health knowledge training certificate, all should wear work clothes during the work, maintain good personal hygiene, hygiene does not meet the requirements shall not be mount guard, environmental sanitation bid contract, ensure cleaning once a week.

5. Kitchen stoves and other places all use electricity and diesel, requiring employees to standardize their operations and always pay attention to the safety of electricity and fuel.

6, strengthen the kitchen property management, valuables stored in the warehouse, goods in and out of the warehouse must be registered.

Third, the kitchen work calendar

Weekly content

1 min. Work hard and clarify relevant systems and responsibilities.

2. At the meeting of members of the Food Management Committee, the discussion draft of the assessment system was released, and the opinions of employees were solicited on the spot check of environmental sanitation.

3. Workers' health knowledge learning and health disinfection spot check

4. Follow-up investigation of kitchen safety inspection workflow

5 tableware storage spot check

6 final evaluation system

7. Personal hygiene of employees (including wearing work clothes, etc.). ) inspection and environmental sanitation spot check

Investigation on the dining situation of teachers and students

9 Inspection of fly prevention facilities

10 employee health knowledge learning

1 1 sanitary disinfection spot check

14 environmental health spot check

15 Investigation on Tableware Storage of Catering Management Committee Meeting

17 health disinfection spot check

19 comprehensive survey of health work

Exchange, summary and review, appraisal and commendation of kitchen property cleaning and warehousing work