How to strengthen food safety management in kindergartens

Introduction: Kindergarten food hygiene and safety work is related to the life and health of all children, and is related to the stability and development of the kindergarten. In order to ensure the life safety and physical and mental health of children and provide a good campus environment for their healthy growth, kindergartens must strengthen food safety management. How to strengthen food safety management in kindergartens

1. Improve the system and standardize comprehensive management

Standardize management, and the system is the guarantee. Kindergartens must strictly implement relevant regulations and systems on food hygiene management. Not only that, but also based on reality, they must further improve the food hygiene and safety management system and job responsibility system, such as the "Canteen Safety System", "Food Hygiene May Fourth System", " Canteen Hygiene System", "Teacher and Student Food and Drinking Water Hygiene Management System", "Food Hygiene System", "Food (Usage) Utensil Washing, Disinfection and Storage System", "Food Procurement Acceptance and Certificate Request System", "Meal Sample Retention, Recording System", "Student Canteen Safety and Security System", "Logistics Group Job Responsibility System" and "Canteen Personnel Job Responsibility System", etc., to institutionalize and standardize various managements. Important systems are posted in eye-catching locations to remind faculty and staff at all times. Be vigilant and standardize operations. In order to strengthen the awareness of safety responsibility, the kindergarten signed the "Canteen Staff Safety Responsibility Letter" with the canteen staff to clarify the food hygiene requirements and food safety legal responsibilities of the canteen staff in food procurement, storage, processing and other links. Establish an emergency response mechanism and emergency plan for food poisoning and foodborne disease emergencies, and distribute the emergency plan to each class so that teachers can correctly grasp emergency measures.

2. Strengthen supervision and refine routine management

The implementation of the system requires scientific management and strict supervision. First, establish strict safety and security measures. It is strictly prohibited for non-canteen staff to enter the food processing operation room and food raw material storage room in the school canteen at will to prevent the occurrence of poisoning incidents.

The second is to strengthen administrative duty supervision. On administrative duty, routine safety inspections are carried out in the canteen every day, including the hygiene of the cooked food room, operating room, storage room, etc., whether the cooked food room is disinfected with ultraviolet light, whether the chopping boards and utensils in the operating room are disinfected, and whether the canteen staff wear work clothes, Wear a work hat and check whether there are any unrelated persons entering or exiting the canteen;

Whether the food in the storage room is stored in accordance with the principles of separate cabinets, shelves and off the ground, and whether it is protected against rats, flies, cockroaches, etc. ; The leaders in charge supervise the work in the canteen every day, look, touch and smell the purchased food first, taste the cooked food first and then keep samples for future reference, etc. The inspection results are linked to the performance appraisal of the canteen staff. The third is the implementation of three systems for food procurement, namely the fixed-point procurement system, the certificate request system, the inspection system and the procurement ledger system.

Before the start of each semester, make a good choice of food brands for designated purchases, and resolutely prevent counterfeit, shoddy, rotten, or expired or expired food from entering the canteen to ensure the safety of teachers and students. Conduct designated procurement inspections on other foods such as vegetables, fruits, soy products, etc. to ensure that the food is fresh and in compliance with food hygiene standards; inspect quarantine inspection certificates for pork, poultry, etc.; when purchasing food additives such as soy sauce and MSG, inspect the products Whether it has obtained a provincial food hygiene license, and also requires shopping vouchers, product inspection certificates, etc.

The fourth is to keep a good ledger of food purchases and register in and out of the warehouse. Keep records when purchasing food, and truthfully fill in the "Food Raw Material Source Registration", "Japanese Food Safety Registration", etc. The fifth is to ensure food processing safety. During processing, the food and raw materials to be processed should be inspected first to ensure the quality of the food and raw materials; processed cooked products should be stored separately from food raw materials and semi-finished products to prevent cross-contamination; food should not come into contact with toxic substances or unclean substances.

Sixth, strict food storage management. Food storage should be classified and divided into shelves, with 10cm partition walls and 30cm off the ground; keep it clean and well-ventilated, and do a good job of preventing dust, flies, rats, etc.; it is prohibited to store toxic, harmful items and personal necessities; conduct regular inspections , timely detect and process food that has spoiled or exceeded its shelf life.

The seventh is to control the entrance of food. Every day, a dedicated person will taste the processed food or purchase the snacks, keep records, and ensure safety before serving them. Strictly implement the 48-hour food sample retention system and keep food sample retention records.

3. Strengthen safety education and improve safety awareness

While strengthening safety management and supervision, kindergartens should pay attention to safety education and improve the safety awareness of faculty, staff and children. First of all, we must pay attention to the safety education of canteen personnel. Regularly invite the health administration department to provide training on food hygiene knowledge, professional ethics and legal education to canteen managers and employees, as well as provide business guidance and supervision and inspection. Canteen staff master food safety knowledge through professional training, study, lectures, etc., enhance safety service awareness and responsibility awareness, and clarify the "Canteen Staff Safety Responsibility Certificate", "Canteen Staff Position Responsibility System", and "Canteen Staff Assessment and Evaluation Rules" , thereby further strictly controlling the quality of children's diet.

Secondly, we must pay attention to safety education for teachers and students. Regularly carry out safety education for faculty and staff, and use campus websites, lectures, meetings, case studies, showcases, broadcasts, and placards to vigorously promote the importance of school food safety work to faculty and staff, so that all faculty and staff pay attention to it in their thoughts, have correct attitudes, and act in a positive manner. implement. Strengthen students' food hygiene education, provide scientific guidance through classroom teaching, themed activities, blackboard newspapers, radio, lectures, parent work, etc., and educate children not to buy food sold by unlicensed vendors on the streets and "three noes" food in stores. Consuming questionable food of unknown origin.

4. Homes work together to maintain food safety

Parents are partners in kindergarten education, and kindergarten food hygiene and safety cannot be separated from the support of parents. First of all, home-based synchronous education is an important way to do a good job in food safety work. It can achieve twice the result with half the effort. It uses the home contact column, home contact book, and a letter to parents, through parent-teacher meetings, home visits, phone visits, websites, safety Through lectures and other forms, we often contact and communicate with parents, promptly inform parents of some of the school's safety requirements, and seek their cooperation to jointly maintain the food safety of young children. Secondly, regular dietary surveys and parent dietary committees are carried out to promote children's diet and food safety.

A dietary survey and parent dietary committee are held every semester. Parent representatives from all walks of life, kindergarten leaders, general affairs office personnel, health nurses, and canteen buyers all participate in the meeting. Through listening to reports and on-the-spot inspections, parents can have a better understanding of kindergarten meal work and food hygiene work. At the same time, under the supervision of parents, the quality of children's meals and snacks will be continuously improved, striving to make meals nutritious and better promote the health of children. Growth reflects the kindergarten's purpose of serving children and parents.

Kindergarten food safety is a long-term routine work. It requires constant warning and unremitting efforts to achieve good results and provide logistical support for early childhood education that satisfies the people.