Kindergarten childcare work standards

Kindergarten childcare work standards

1. Sanitation and disinfection work: Sanitation and disinfection work: 1. Class sanitation work is under the guidance of health doctors and is the responsibility of each class teacher. The specific scope includes: Cleaning and hygiene of floors, doors, windows, tables and chairs, lights, fans, air conditioners, cabinets, game areas, natural corners, toilets, sinks, cup holders, pots, basins, buckets, disinfection cabinets, etc. in activity rooms, bedrooms, and bathrooms. The indoor environment of the class will be cleaned briefly every day and once a week. The entire class is required to be hygienic and clean, and items are placed neatly and orderly. The 1:200 "84" disinfectant will be mixed correctly. 2. Maintain indoor air circulation in the class. Teachers in the morning class are required to open the windows for ventilation 2-3 times every morning when entering the kindergarten, for 10-15 minutes each time. When turning on the air conditioner, attention should be paid to the fact that the temperature difference between indoor and outdoor should not be too large, and the room temperature in summer should not be lower than 27-28 degrees Celsius. In winter, the heating is turned on and the room temperature is 15-18 degrees Celsius. Children should add or remove clothes in time when entering and exiting the room. 3. All basins, buckets, and pots in the bathroom should be washed and dried before being placed in the cabinet to avoid moisture and mildew in the cabinet. 4. The night shift teacher is responsible for turning off the power supply of the water dispenser, doors and windows, etc. after get off work every day. 5. Pay attention to cultivating children's good living and hygiene habits, and promptly correct children's bad hygiene habits (such as nail biting, thumb sucking, nose picking, eye rubbing, etc.); check children's nails once a week. 6. Protect children’s eyesight. The lighting for reading and writing should not be too strong or too weak; the viewing distance should be 5-7 times the diagonal of the TV. The time spent watching TV should not exceed 30 minutes at a time. The height of the TV should be parallel to the line of sight. 7. Tables (including children's tables, dining tables, mats and dining carts) should be disinfected in a standardized manner before each meal: first wipe it with clean water, then wipe it with disinfectant, and finally wipe it with clean water; each time a table is wiped, a rag must be used Rinse once (disinfectant ratio is 1:200). 8. Disinfect the bathroom and toilet floors and mops with disinfectant once a day.

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9. Disinfect the urinal with disinfectant water at noon every day; if a child has diarrhea or vomiting, disinfect it with disinfectant water at any time. 10. Children's hand towels should be disinfected every day. After the towels are cleaned first, put them into a special towel bag, sterilize them with high-temperature steam and then dry them to ensure that children use dry towels every day. (It is best to prepare two sets of towels) 11. Use disinfectant to disinfect cup holders, towel racks, faucets, door handles, etc. every week. 12. Use ultraviolet disinfection lamp to disinfect the air in the activity room once a week for 30 minutes each time; disinfect every day during infectious disease season. 13. Clean and disinfect plastic toys every week, and use weekends to place them indoors on a sunny window sill to drain and dry; items that are not suitable for disinfection with disinfectant (such as books, bedding, etc.) can be exposed to the sun or disinfected under a disinfection lamp , pay attention to spread out for disinfection. 14. Dry bedding once a month; change and wash sheets, pillowcases, and quilt covers every two weeks; wash them at any time in special circumstances (such as bedwetting, vomiting, etc.). Attachment: Measures to prevent re-contamination of various items in the class after disinfection ① Cup: Before taking the disinfected water cup, teachers should first clean their hands with running water and soap. When taking it, hold the handle of the water cup and avoid holding the cup mouth; the cup mouth should be upward Place in a clean

cup holder. ②Hand towels: After each class is cleaned and disinfected at high temperature according to the prescribed time, the teacher uses clean hands to hang the hand towels on the dedicated towel drying rack in the class and place them in the sun to dry for later use. ③ Dessert tray: After each snack, clean it and sterilize it at high temperature in the disinfection cabinet, then put it in the dining bucket for cleaning. Before use, the teacher should use clean hands to take out the snack tray from the dining bucket. When taking it, pay attention to the bottom of the tray and the bottom of the tray. Hold the plate by its edge and be careful not to stick your thumb into the plate. 2. Children's drinking water work: Children's drinking water work: 1. Children's metabolism is strong. Teachers should provide children with the conditions to drink water at any time. In the morning, before children enter the kindergarten, cups should be taken out of the disinfection cabinet in time and placed in the cup holder.

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2. The water dispenser should ensure that water is always available so that children can drink water at any time. 3. Master the cup disinfection time to ensure that children have cups for drinking water at all times.

4. Under special circumstances (such as after physical exercise, when the heating is turned on in winter, during seasons with high incidence of respiratory diseases, etc.), childcare staff should remind and encourage children to drink appropriate amounts of water. 3. Washing hands and going to the toilet: 1. When children wash their hands together, there must be a teacher in the bathroom. The three major responsibilities are as follows: ① Prevent accidents among children; ② Help children lift their pants and sleeves; ③ Supervise children Wash and wipe hands properly and use towels correctly. Teachers in the bathroom must wait until the last child has washed their hands before leaving. 2. Children's hand washing time: ① When children enter the kindergarten; ② After children use the toilet before meals; ③ Wash hands after using crayons, clay, or playing with sand; ④ After physical exercise, especially after using or touching sports equipment; ⑤ Infectious diseases During the period of high disease incidence, increase the frequency of hand washing appropriately. 3. The steps for washing hands are as follows: ① Roll up your sleeves (children in small classes and some children in middle and large classes who have difficulty rolling up their sleeves will be helped by teachers to roll up their sleeves); ② Wash your hands under running water, from fingers to wrists. Your hands must be rubbed into foam and then rinsed with running water. Remind young children to save water when soaping. ③ After washing, shake your hands in the pool three times to prevent water from dripping on the ground; ④ When wiping your hands, you should open your own towel and dry the palms and backs of your hands; ⑤ The teacher helps the children who have washed their hands pull down their sleeves.

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4. Children’s snack work: Children’s snack work: 1. Regular disinfection of the dining table, and children wash their hands before meals; 2. Teachers place snacks on the table, and The children in the upper class pour the food by themselves; the children in the small class sit around the table, and the teacher divides the extra food into plates (cups). 3. After drinking the milk, the children directly put the tableware in the designated place. The teacher promptly sends the tableware to the kitchen to rinse it and put it in the disinfection cabinet for disinfection in preparation for lunch. 4. Remind children to rinse their mouth with a cup. 5. Meal work for young children: Meal work for young children: (1) Teacher's meal preparation requirements: Teacher's meal preparation requirements: Meal preparation requirements 1. Before meals, first clean the table (including the children's table, the table with food, the mat and the class dining car); first use clean water Wipe it once, then wipe it again with disinfectant, and finally wipe it again with clean water; every time a table is wiped, the rag must be rinsed; for special activities, such as after using sludge, watercolor, etc. on the tabletop, first wipe the table with soapy water, and then wipe it with clean water Wipe, and finally wipe with disinfectant; after disinfecting the table, prevent re-contamination (such as children lying on the table and touching randomly). 2. Teachers

wash hands with running water and soap before taking food. 3. All tableware should be placed on the dining table or in the dining car, not directly on the ground; after the meals and tableware are brought into class, the teacher can first place the plates and chopsticks (spoons) on each group of dining tables, and then organize the children Wash hands in groups. 4. The order of serving dishes: The teacher pushes the dining cart to serve the meals in groups, and serves the meals of the group of children who are washing their hands first to ensure that there is no waiting for meals; in winter, it is not easy to serve meals too early; in the first semester of small classes, the meals should be half rice and half vegetables, not Vegetables should be covered with rice; when vegetables with thorns or bones are encountered, such vegetables should not be mixed with other vegetables and should be served separately to avoid accidents.

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5. When children eat, teachers help children add rice, patrol among children, help children who have difficulty eating, supervise and observe children's eating situation, and try to avoid children who eat slowly Eat cold rice. 6. After the meal, the teacher should urge the children to pour the leftovers from the dishes into the trash can. After the meal, all chopsticks and spoons should be placed cleanly and neatly in the dining bucket to facilitate cleaning in the canteen. 7. After the meal, the teacher should wipe the table with clean water or soapy water, and then wipe it clean with clean water; the floor should be swept first and then mopped (it is recommended to use a semi-wet mop). (2) Meal requirements for young children 1. Teachers will organize children to wash their hands after meals and tableware are brought to class; children should move their chairs to the dining table first, and do not put chairs into the dining table; children who are weak and slow to eat should wash their hands first. 2. Children should go directly to eat after washing their hands, ensuring that they do not wait for meals after washing their hands. 3. Cultivate good eating habits in children; learn to chew slowly and eat slowly, and the meal time should be controlled to 20-30 minutes; do not be picky about food, do not spill food, do not leave food leftover, and encourage children to finish their own portion of the meal. 4. After meals, teach children to properly use napkins to wipe their mouths and rinse their mouths with warm water. 5. Organize children to take a walk after lunch. It is not easy for children to do strenuous exercise during walks.

6. Children's nap work: Children's nap work: 1. Make the children's beds in advance. 2. Children must take off their outer clothes and pants when taking a nap and fold them neatly. 3. Keep appropriate lighting in the nap room, which is not only convenient for children to sleep, but also conducive to observation and care of children. 4. The teacher on duty should strengthen the care and observation of children taking naps and detect abnormal situations in a timely manner. No teacher will sleep, lean on or sit on a child's bed, let alone use the child's bedding. 5. Keep a nap record carefully. 7. Safety work: Safety work:

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1. When working, caregivers must stick to their posts and concentrate on their work. They must not chat, skip shifts, turn on their mobile phones, or do other tasks. Nothing to do. 2. Be kind to children and strictly prohibit corporal punishment and disguised corporal punishment of children. 3. Various items should be placed in fixed and safe locations. ① Various disinfectants and washing and cleaning supplies must be properly kept and placed in corresponding cabinets. If the cabinet is low and children should not be able to reach it, it should be locked. ②Dangerous supplies such as scissors, paper knives, pins, safety pins, and medicines used by teachers for teaching should be kept out of the reach of children and put away promptly after use. ③Hot foods (such as milk, soup, noodles, porridge, etc.) should be kept out of reach of young children. When the weather is hot, it is best to wait in the kitchen until the food temperature is suitable before entering work. 4. Do not allow young children to play with toys or objects that are small, sharp, or contain toxic substances; do not place thorny plants (such as cacti, prickly pear, etc.) in the natural corner; if the natural corner glass jar is damaged, please promptly Handling; no glass products are used in the role play area; various bottles and jars (such as bottles of cosmetics and medicines) brought by children in the performance area must be cleaned to ensure they are clean, safe and pollution-free; check the activity area at any time for any hidden dangers (such as uneven floors) , wood products with thorns, power cords exposed, etc.), report any problems to the safety officer in a timely manner and take timely measures to deal with them. 5. Keep quiet when eating, do not rush or force the child to eat; do not feed when crying or coughing. When dividing dishes, be careful not to put foods with bones (especially broken bones) or thorns together with other dishes. When eating snacks, it is recommended to peel fruits with peels; bananas with peels cannot be placed on the same snack plate as pastries. Take a walk after a meal and do not do strenuous exercise. 6. Before taking a nap, check whether there is any food left in the child's mouth; the staff on duty should strengthen inspections of children during their nap to detect abnormalities in children in a timely manner.

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7. Do not arrange for children to carry rice basins, soup buckets and bowls; do not allow children to enter the kitchen, boiling water room, and laundry room. Do not arrange for children to do things that are beyond their capabilities or that pose safety risks. 8. Children should try to keep to the right when going up and down stairs; when queuing up for outing activities, it is best to have teachers in front, in the middle, and behind the team; the teacher leading the team should always pay attention to every child in the team; during outdoor activities (including walking), provide guidance Personnel should supervise children at all times to ensure their safety. 9. Childcare staff should not bring personal dangerous items (such as sharp edges, metal objects, food with shell cores, external chemicals, etc.) into the class; personal medicines should be properly kept and not placed randomly; personal decoration should be simple, and long earrings should not be worn. No long nails, no high heels. 10. Strictly implement the shift handover system. When handing over the shift, the number of people should be counted and the safety situation should be explained. After get off work, close doors and windows, unplug power plugs, and turn off faucets, lights, and air conditioners. 11. Medication management: ① Register and manage in person by the morning doctor. ② Cooperate with the doctor for morning examination and full-day observation. When taking medicine, the teacher on duty cooperates with the doctor to make "three pairs", that is, the name of the medicine, the correct name, and the matching cup. After the child takes the medicine, assist the doctor to observe him for 3-5 minutes. leave. ③After taking the medicine, it must be signed by the teacher on duty and the doctor on duty. 8. Do a good job in registration: 1. Pay attention to the mental, appetite, sleep and other conditions of sick children, obese children and frail children every day, and fill in the "Full Day Observation Record" promptly and accurately before leaving get off work every day. ". 2. Disinfect toys, hand towels, bedding, sheets, cup holders, towel racks and other items as required, and fill out the "Item Disinfection Record Form" as required before leaving get off work every day.