Summary of food safety work in kindergartens

5 summaries of food safety work in kindergartens

As the saying goes, "Food is the first priority for the people, and food safety is the first priority!" Food safety has become the top priority of kindergarten work. So how to write a summary of food safety work in kindergartens? The following is a summary of food safety work in kindergartens that I have compiled for you. I hope you like it!

summary of food safety work in kindergartens 1

food hygiene and safety work in kindergartens is related to the life and health of all children and the stability and development of kindergartens. Doing a good job in food hygiene and safety in kindergartens is the need to ensure the health and safety of teachers and students, respect children's right to life, and implement the people-oriented principle put forward by the CPC Central Committee and promote children's all-round development. Over the past year, under the leadership of the county party Committee, the government and the county education bureau, and under the supervision and guidance of the health and epidemic prevention departments, our garden has always placed food hygiene and safety in the primary position of kindergarten work. From beginning to end, we conscientiously implemented the relevant laws and regulations on food hygiene, constantly strengthened the construction of canteens, and strengthened the management of food hygiene and safety, effectively preventing the occurrence of food poisoning and infectious diseases, thus ensuring the health of all children. According to the specific requirements and work responsibilities of the "Responsibility Certificate for Management by Objectives of Safety Work in 2__ _" signed with the County Education Bureau, according to the relevant requirements of the higher authorities, combined with the actual situation of our park, the food hygiene and safety work in our park in 2__ _ is summarized as follows:

1. Raise awareness and strengthen leadership

The food hygiene work in our park has always been done by the main leaders themselves, and the leaders in charge have paid specific attention to it, and the responsibility lies with people.

1. hold leadership meetings and faculty meetings respectively. Organize the study of document No.35 of Nestorianism [2 _] and document No.2 _ _ 1 of General Education Foundation, Notice of the Municipal Education Bureau on Forwarding the Early Warning Announcement of the Municipal Food Safety Committee on Preventing Food Poisoning Accidents in Spring and Summer, document No.2 _ _ 37 of Nestorianism, document No.2 _ _ 4 of Nestorianism, and urgent notice of the Education Bureau of Dai and Yi Autonomous County on further strengthening school health work. Organize and study the Early Warning Announcement on Preventing Food Safety Accidents in Schools jointly issued by the Education Bureau of Dai and Yi Autonomous County and the Food and Drug Administration of Dai and Yi Autonomous County, so as to improve the awareness of food hygiene and safety prevention at any time.

42. Organize the teaching staff, especially the logistics staff, to learn the Food Hygiene Law of the People's Republic of China, the May 4th System of Food Hygiene and other laws, regulations and documents related to food hygiene. Teaching staff are required to improve their sense of responsibility, enhance their sense of safety, keep the alarm ringing, realize the importance of children's food hygiene and safety, and ensure the safety and health of children.

second, improve management, Improve service quality

1. Formulate and improve various food hygiene and safety systems

* * Formulate and put on the wall 1 food hygiene and safety management systems, namely, Food Hygiene System, Restaurant Hygiene Management System, Tableware Cleaning and Disinfection System, Cooking Processing Management System, Food Rough Processing Management System, Warehouse Raw Material Management Registration System, and Raw Material Purchase Request Certificate. "personal hygiene system" and "health knowledge and health inspection system for employees".

2. Hygienic management of canteen

Keep the environment in the canteen clean and tidy, take "three prevention" measures, keep the room free of flies, dust, cockroaches and rats, and keep cleaning every day to ensure that the floor and utensils are in their true colors; The indoor and outdoor sanitation of the canteen shall be carried out in a lump sum, and the utensils shall be kept clean and tidy, and the cleaning personnel shall be responsible for it. The tasks shall be defined, and the walls and roofs shall be cleaned regularly without black dirt, oil stains and cobwebs, and the doors and windows shall be clean and bright; The screen window is intact, free of dust and grease, and the tableware is clean and bright. Kitchen utensils (chopping boards, etc.) and tableware should be washed, brushed, flushed and disinfected once every meal, and then stored in the cleaning cabinet after cleaning; The detergents and disinfectants used are safe and harmless to human body; The staff shall reasonably use all kinds of facilities, equipment and appliances in their work, and shall not use them illegally or forcibly; Staff carefully check the water and electricity of doors and windows before coming off work to prevent accidents such as fire, theft and poisoning, and ensure all safety. Summary of food safety work in kindergartens 2

In order to strengthen the safety work in kindergartens, enhance the safety awareness of canteen staff, ensure the personal and food safety of children and ensure the happy and healthy growth of children, according to the guiding spirit stipulated by health supervision, our garden conducted a detailed and thorough self-examination according to its own situation. The work is summarized as follows:

1. Clear responsibilities and organizational system construction

A food safety team has been set up in the park, with a legal person as the head of the food safety team, Zhang Hongyan as the supervisor in charge of the canteen inspection, the class teacher in charge of the children's food distribution, and Yue Guihua in charge of the canteen cooking and hygiene and safety. The director takes the lead in signing the safety responsibility form, clarifying the food hygiene and safety responsibility, safety objectives and reward and punishment regulations, etc., strengthening the safety responsibility, holding regular meetings on time, and conducting a summary analysis meeting of the food management Committee once a month, and handling hidden dangers in time to make the canteen hygiene and safety work foolproof. Conduct investigation activities for specific safety work. Require the personnel in charge to raise their sense of responsibility, enhance their knowledge of food hygiene and safety, and truly realize the importance of food safety work. Therefore, according to the actual situation in their work, our park organizes members of the safety team to summarize the safety work into "four firsts", "three in place", "three implementations", "five unswerving" and "four don't let go", and requires all the teaching staff to study hard, actively understand and run through the action. Among them, "four firsts" means:

(1) safety first, safety first

(2) the first leader should focus on safety

(3) the person in charge of safety should go all out to pay attention to safety

(4) the first agenda of the weekly garden meeting is to study safety. "Three in place" means that all faculty and staff should be in place in their thinking, energy and work in safety work. "Three Implementations" means: safety work should be implemented in the class; Adhere to the word "strict" and strictly manage, and the strict rules and regulations will not waver; Do a good job in the "three in place" work of the person in charge of safety; Adhere to the principle of "four don't let go" for the problems that occur; Insist on implementing effective safety measures. "Four don't let go" includes: don't let go without finding out the reason; Don't let go of responsibilities; Don't take measures and don't let go; Don't take it seriously.

second, the canteen environmental sanitation management.

The kindergarten conducts an in-depth inspection on the hygiene situation of the canteen every month, thoroughly eliminates the sanitary dead angle, and promptly updates all kinds of unsanitary hidden dangers and habits. Kitchen staff earnestly study and strictly implement the provisions of the Food Hygiene Law and other documents, strengthen the management of food procurement, supply and processing, and ensure that the purchased food and raw materials are hygienic and safe and meet the national food hygiene requirements. Places where food and raw materials are stored are managed by special personnel, and indirect workers are not allowed to approach them; Strictly implement the system of raw and cooked separately and processing, and strictly implement the system of making meals on the same day and eating them on the same day to prevent overnight meals from harming children's health. Kill rats and cockroaches in kindergartens, remove all kinds of parasites and prevent all kinds of infectious diseases.

III. Health management

Our park has formulated a health management system for employees in canteens, and carried out health management for the employees. If any unhealthy factors are found in the employees, they should be removed from their posts in time, and their health certificates should be checked to ensure that the health certificates are within the validity period.

4. Asking for a certificate and a ticket

1. When purchasing vegetables, the purchasing staff in the canteen ask the salespeople for a copy of the relevant food hygiene license, check the shelf life of the food, and don't purchase rotten and spoiled food. Do not buy cooked food, etc.

2. Don't let children eat some foods with additives, and do a good job of strict control.

V. Cleaning and disinfection

1. Due to the geographical location, there are three pools in the canteen, namely, washing dishes, vegetables and meat dishes. Water pools are used in different categories to prevent cross-contamination. Vegetables should be soaked in clean water for about half an hour before cleaning to avoid pesticide residues.

2. Wash the tableware with detergent once, then with running tap water, and finally put it into a disinfection cabinet for disinfection. Put the disinfected tableware into a cleaning box for use when eating.

3. The canteen staff should bring disposable gloves and masks when distributing tableware to prevent bacterial pollution.

VI. Food processing management

1. Employees in the canteen always keep clean and sanitary in every corner of the canteen, leaving no sanitary corner, and do not place toxic and harmful articles and personal daily necessities in the canteen processing place.

2. When cooking food, employees should pay attention to the quality of the food, so as to ensure that it is full of color, flavor and taste, increase children's appetite, pay attention to the separation of raw and cooked food, and pay attention to cross-contamination, especially bean products. However, we generally don't buy vegetables that are harmful to green beans to ensure the safety of young children and prevent food poisoning.

3. Employees in the canteen shall keep samples for 48 hours for each meal, and make records. After each meal is cooked, let the children eat within 2 hours, so as not to affect the food quality for too long.

Although there are still some deficiencies in canteen hygiene, we will continue to work hard to make the canteen food safety in kindergartens better. Summary of food safety work in kindergartens 3

In order to strengthen the safety work in kindergartens, enhance the safety awareness of teachers and students, ensure the children's personal prosperity and food safety, and ensure the children's happy and healthy growth, according to the spirit of the instructions of the District Education Committee on the safety work regulations in kindergartens, our garden conducted a detailed and thorough self-examination according to its own situation. The self-examination is summarized as follows:

1. The leading group pays full attention to it and raises its ideological awareness

First, a meeting of leading group members is held to clarify the responsibilities and specific division of labor, and a leading group for kindergarten safety work headed by the principal and the head of the kindergarten is set up to carry out investigation activities for each specific safety work. At the same time, a collective meeting of kindergarten teachers was held to study the documents issued by the Education Committee, requiring teachers to improve their sense of responsibility, enhance their safety knowledge, realize the importance of children's safety work, ensure that children are well educated, managed and protected, and sign a safety responsibility form, so that parents can safely hand over their children to us.

Second, fire safety management

According to the spirit of the fire safety instructions of the Education Commission, kindergartens collectively investigate key fire prevention places such as activity rooms, dormitories and canteens, refit the power supply and wires, seal the sockets in the classroom when they are not used, seal the sockets leaking from the wall with adhesive tape, and put the tow-wire sockets in high places (where children can't reach them) to eliminate all unsafe hidden dangers. Check the use of various fire-fighting facilities and fire-fighting equipment. And educate children and teachers about emergency plans to ensure that children and faculty can evacuate safely and orderly in an emergency.

III. Management of participation in large-scale social activities

Kindergarten participation in large-scale social activities needs to be approved by the Education Committee, and teachers are required to be organized to clarify their responsibilities, organize and arrange carefully, formulate emergency plans for activities, and assign special personnel to follow them to ensure the personal safety of children and teachers.

IV. Management of the work of picking up and dropping off, morning check-up and taking a nap

Kindergarten shuttle buses pick up and drop off young children, and schools sign safety responsibility letters with drivers and teachers. Teachers strictly implement the handover system, carefully check the young children, and pay attention to managing the safety of getting on, off and riding children. Do a good job in recording children's admission, taking medicine and unsafe hidden dangers to prevent leakage. Be cautious about unfamiliar children's pick-up and drop-off, and don't make any mistakes. In violation of the provisions of the transfer of children to be severely dealt with, strictly control the routine management of shuttle personnel. If the child is not picked up, the teacher on duty with the car should be responsible for the end and send the child home safely and correctly. For children who haven't arrived at the kindergarten, teachers should do a good job in contacting their homes in time, and report according to the specific situation. If there is any abnormality, they should immediately ask their superiors to prevent the spread of various major infectious diseases or other special circumstances. Teachers who are on duty for children's siesta should do their duty, do a good job of conservation according to the seasonal changes and the specific situation of children, so that every child can take a healthy and safe siesta.

V. Management of food hygiene

The kindergarten conducted an in-depth inspection of the hygiene situation of the canteen, thoroughly eliminated the sanitary dead angle, and promptly dealt with and updated all kinds of unsanitary hidden dangers and habits. The kitchen staff earnestly study and strictly implement the provisions of the food hygiene law and other documents, and sign the food and beverage hygiene responsibility form. The school strengthens the management of food procurement, supply and processing to ensure that the purchased food and raw materials are hygienic and safe and meet the national food hygiene requirements. Places where food and raw materials are stored are managed by special personnel, and indirect workers are not allowed to approach them; Strictly implement the system of raw and cooked separately and processing, and strictly implement the system of making meals on the same day and eating them on the same day to prevent overnight meals from harming children's health. Kill rats and cockroaches in kindergartens, remove all kinds of parasites and prevent all kinds of infectious diseases. Summary of food safety work in kindergartens 4

In order to conscientiously implement the spirit of the document No.111), further strengthen the food hygiene and safety work in schools, put an end to food poisoning and food-borne diseases, and ensure the food safety and health of teachers and students, a leading group for food hygiene and safety was established in our park, with the director as the group leader, the deputy director as the deputy head, and the teaching and research group, the office and the General Affairs Department as members. According to the rectification items and contents in the "Special Renovation Plan for Collective Dining Units in Lianzhou City" issued by the Municipal Education Bureau, the self-inspection is carried out item by item, and the self-inspection situation is summarized as follows:

1. Strengthening the leadership of food hygiene and safety in kindergartens

According to the spirit of the document issued by the Municipal Education Bureau, our park immediately set up a leading group for food hygiene and safety, established a safety working organization, and made it clear that the director is the first person in charge of food hygiene and safety. As the direct person in charge, the deputy director clearly divided the work among the members of the leading group, formulated the accountability system for food hygiene and safety, strengthened the construction of the food hygiene and safety system, and implemented the responsibility system for food safety, so that the responsibility was assigned to people.

second, do a good job in food hygiene and safety management in the park.

1. The sanitary certificate and system of the canteen are complete. The canteen in our park has complete three certificates, and has relevant food hygiene and safety management system. The canteen staff take up their posts with health certificates and have regular physical examinations, and regularly organize canteen employees to learn relevant health and safety knowledge.

2. The building, equipment and environment of the canteen meet the hygiene standards and relevant requirements, and there are independent food raw material rooms, roughing rooms, washing rooms and advance rooms. There are facilities to prevent rats, flies, dust, cockroaches, pollution, etc., with good ventilation, and the dining room is clean and tidy, which can remove garbage every day.

3. The canteen can strictly implement the system of one scraping, two washing, three flushing, four disinfection and five cleaning. Cutting tools and chopping boards are strictly used separately according to raw and cooked; The storage of food can separate raw food from cooked food and avoid cross-contamination.

4. The procurement of food raw materials can strictly implement the Hygiene Permit and Product Hygiene Inspection Certificate from suppliers of food raw materials, and do a good job in food warehousing registration system. And sign food hygiene agreements with all food raw material suppliers to ensure the quality of their food.

5. In food