7 articles about canteen work plan

About the Canteen Work Plan 1

1. Purpose

In order to improve the food safety awareness and self-protection ability of teachers and students , strictly prevent the occurrence of food safety accidents. specific to this plan.

2. Purpose of Education

Through education, guide young people to develop good eating habits, master certain food safety knowledge and nutrition knowledge, and improve their self-protection ability in food consumption.

3. Educational measures

(1) Strengthen leadership and clarify responsibilities

Effectively strengthen the leadership of school food hygiene and safety work. The school has established a food hygiene leadership group to clarify responsibilities, detail responsibilities, and implement them at all levels.

Team leader: xx

Team members: xxxx

(2) Increase publicity and create an atmosphere

1. Use the school restaurant Cultural propaganda slogans create a publicity atmosphere, and a combination of centralized and decentralized education methods are used to learn food safety knowledge:

2. Use the flag-raising ceremony on Monday to give two or more speeches under the food safety flag;

3. Use class meetings to conduct one or more food safety lectures;

4. Each class will issue a blackboard report on food safety knowledge.

5. Conduct food safety knowledge test.

(3) Highlight key points and pay close attention to implementation

Supervision of school canteens should start from the source, strictly control purchase channels, strengthen daily management of food hygiene, and have dedicated personnel responsible for supervising departments Implement hygiene, disease prevention and food hygiene management measures, standardize the scientific selection of food cooking methods, prohibit the sale of spoiled food and "three noes" products to students, strengthen school food hygiene logistics management in accordance with the law, so that students can eat safe meals, and resolutely Control the occurrence of food poisoning accidents among students.

(4) Strengthen business training and improve supervision levels

Seriously participate in teacher training courses organized by superior departments. At the same time, the school conducts one or more trainings for teachers so that teachers can First, learn the relevant knowledge about food safety yourself to better educate students.

About the canteen work plan 2

Guiding ideology:

Logistics work is the basis for kindergarten management and education work. The central kindergarten leaders in the kindergarten With the care and support of the school and the active cooperation of the teachers, the garden and the environment have improved even more on the original basis. This semester is guided by the important thought of "Three Represents", conscientiously implement the "Guidance Outline for Kindergarten Education", do a good job in logistics work, ensure supply, ensure clear responsibilities, divide labor among people, and effectively do a good job in health care, financial work, and canteen work , janitor work and greening management of the park environment, etc.

The specific work is as follows:

(1) Do a good job in property and financial management:

1. Adhere to the policy of running the kindergarten diligently and thriftily, and make rational use of limited funds. , do practical things and do good things for the kindergarten.

2. Carry out review, inspection and supervision of the school year’s budget and final accounts, and strictly enforce financial and economic systems.

3. Strict financial system, clear division of labor, all financial expenditures must be carried out under the unified arrangement of the principal, each invoice must be signed by the principal, and financial accounts will be reviewed once every semester.

4. The accountant insists on submitting settlement statements every month so that the principal can grasp the fund situation and arrange funds reasonably.

(2) Affairs work:

1. Promptly purchase and update teaching supplies, office supplies and teaching toys, and do a good job according to the characteristics of the park Teaching supplies and environmental layout materials for each class.

2. Do a good job in the maintenance of the kindergarten, regularly check large, medium and small toys, eliminate unsafe factors, and repair the doors, windows, glass, tap water, etc. of the kindergarten in a timely manner.

(3) Carry out garden construction and create a beautiful environment:

1. Manage flowers, trees, lawns, and orchards well. During the growth period of the lawn, it is necessary to protect the lawn and allow it to grow well. At the same time, fertilization should be strengthened and some flowers and trees should be added to make it evergreen and fragrant all year round, beautifying the campus. Educate young children to care for every plant and tree in the kindergarten. There is no debris in the park, various toys are placed reasonably, and the indoor and outdoor activities are beautifully arranged to beautify, green, purify, and full of childlike interest.

2. Strengthen the hygienic environment management of kindergartens. There is a division of labor inside and outside the entire campus, and each activity room is under the responsibility of the head teacher, who has to do a small sweep a day and a big sweep a week to ensure it is neat and clean, the windows are clear and clean, and there is no paper scraps, no phlegm stains, no debris indoors and outdoors, and all kinds of Utensils are placed neatly and the cleaning area is free of weeds.

About the canteen work plan 3

In order to conscientiously implement the National Education Commission's "Regulations on the Work of Kindergarten Cooks" and strengthen the management of kindergarten health work, the following kindergarten work plan is specially formulated to ensure a comprehensive to comply.

1. Organization:

The kindergarten decided to establish a cook work management committee. The team leader is the principal, the deputy leader is the deputy principal, and the team members include the head teacher and teachers.

2. Responsibilities:

1. xxx is responsible for leading and coordinating the cooking and sanitation work of the whole park, and is responsible for dividing the sanitation areas of each class and conducting random inspections of sanitation work.

2. xxx is responsible for formulating the 20xx sanitation work plan for the whole park and arranging inspections, supervising the sanitation work of each class in various places and the evaluation and summary work.

3. Measures:

1. Strengthen ideological education and let everyone know the importance of health work and that health work is an indispensable condition for the construction of spiritual civilization and material civilization. .

2. Divide cleaning so that there are no dead ends in sanitation work.

3. Ensure that health work is planned, arranged, inspected, summarized and evaluated at all levels, and implemented by everyone.

4. List personal hygiene as an important condition for individual evaluation, class evaluation, and unit evaluation.

5. Designate a dedicated person to take charge of the environmental beautification work, and educate everyone to care for every plant and tree in the kindergarten, so that the kindergarten remains evergreen all year round and you can see different flowers blooming.

6. Establish a health leading group for common childhood infectious diseases.

4. Hygiene system:

1. Pay attention to hygiene, requiring you to dress neatly, no long hair, wash your face and feet frequently, wash your hair, take a bath, brush your teeth in the morning and evening, and drink water Use your own cup, do not spit everywhere, and do not leave paper scraps, peels, or urine in the toilet.

2. Food must be hygienic, kitchen tableware must be disinfected every day, cooking staff and medical staff should wear work clothes and work caps during working hours, and educational staff, including cooks, can only work with health certificates.

Job Responsibilities of Kindergarten Cook:

1. Arrive at work at 7:30 every morning, put on clean work clothes and work cap, make personal hygiene preparations, and go to the stove Wash hands with soap and running water before touching cooked food.

2. According to the age characteristics of children, work hard to study cooking techniques: the food should have complete color, aroma and taste and four combinations: meat and vegetable combination, rice and noodle combination, thick and thin combination, dry and wet combination, and reasonable deployment of nutrients. . The homemade snacks are diverse and delicious.

3. According to the schedule of teachers and students, provide meals on time, pay attention to warm in winter and cool in summer, and leave good food every day.

4. Regularly inspect the children's meals, listen to the teachers' and children's responses to the meals in a timely manner, and continuously improve the work.

5. Strictly implement food hygiene requirements and operate according to the "one-stop operation" standard. Food should be cooked thoroughly.

6. Strengthen the management of items and place them neatly; do a good job in kitchen cleaning and sanitation, and adhere to the principle of "big sweep every week and small sweep every day".

7. Turn off all electrical switches, liquefied gas, doors and windows before leaving get off work, and do fire safety work.

8. Participate in formulating reasonable recipes and make meals and snacks strictly according to the recipes.

About the canteen work plan 4

1. Guiding ideology

In order to effectively strengthen the food safety and hygiene work in our school canteen, prevent and control intestinal infectious diseases and The occurrence of food poisoning can effectively improve the hygiene level of our school and ensure the physical and mental health and life safety of teachers and students. According to the "Food Safety Law", "Infectious Disease Prevention and Control Law", "Disinfection Management Measures", "Public Emergency In accordance with the relevant provisions and requirements of the "Regulations on Emergency Response to Health Incidents", "Regulations on School Health Work", and "Measures for the Supervision and Management of Drinking Water Sanitation", our school has specially formulated this plan.

2. Work objectives

1. Participate in and strive to pass the quantitative assessment of food hygiene classification and strive to meet food hygiene standards.

2. Increase financial investment to improve the food safety environment in schools.

3. Improve the mechanism to ensure that mass food poisoning accidents do not occur in schools.

3. Work Focus

1. Conscientiously implement the regulations, policies and work requirements of the superior authorities on school food hygiene work, ensure that school food safety work is arranged and implemented, and Provide timely feedback on the situation.

2. Establish and improve the food hygiene and safety responsibility system, accountability system and various rules and regulations, equip with corresponding food hygiene and safety management institutions and personnel, and strengthen the supervision of school managers, practitioners and all teachers. Food safety training and safety education for students create a good atmosphere on campus where all employees pay attention and everyone pays attention to hygiene.

3. Cooperate with the health supervision department to carry out quantitative and graded assessment of school food hygiene.

4. Increase investment in food safety facilities, improve the food environment, and reduce food safety risk factors.

5. Carry out special inspections of school food hygiene, actively cooperate with health, industrial and commercial departments and other departments to carry out special rectification work, promptly rectify discovered safety hazards, and prevent school food and drinking water poisoning incidents from occurring.

4. Work measures

1. Strengthen leadership and clarify responsibilities

Effectively strengthen the leadership of school food hygiene and safety work. The school has established a food hygiene leadership group to clarify responsibilities, refine responsibilities, and implement them at all levels, forming a work pattern of departmental collaboration and linkage between top and bottom departments to effectively prevent, control, and eliminate the hazards of food hygiene and safety accidents. It is necessary to establish a prevention and emergency mechanism to organize, coordinate and guide emergency response work. Once a food poisoning accident occurs, it can be dealt with quickly and the danger can be controlled to the minimum scope and reduced to the lowest level. Organically combine centralized rectification with daily supervision, canteen self-discipline and strengthened supervision, and put food safety in school canteens in a more prominent position. Adhere to treating both the symptoms and root causes and focus on the root cause, and implement publicity and education, system improvement, responsibility implementation, and inspection and guidance throughout to ensure that the rectification is effective.

2. Increase publicity, create an atmosphere, and highlight the long-term effectiveness of education.

Persons in charge of each section of the school must cooperate closely and strive to carry out the construction of canteen food safety demonstration projects in accordance with relevant requirements. Continuously improve the food safety management level and hardware facilities of our school, bringing our school canteen to a new level in terms of procurement, processing, and personal hygiene. Make full use of health education classes, class meetings, team meetings, lectures, blackboard newspapers, radio, the Internet and other forms to carry out food hygiene and safety education. Education must be strengthened to enable students to develop good hygiene habits and consciously resist buying food from mobile stalls. Enhance students' awareness of prevention and improve their ability to protect themselves.

3. Highlight key points and pay close attention to implementation.

Strengthen inspection and supervision of canteens and strictly investigate illegal activities. Schools must strictly follow the provisions of the Food Safety Law and the Implementation Regulations of the Food Safety Law, regard the school cafeteria as the focus of food safety accident prevention and control, take measures to identify hidden dangers, and actively guide schools to continuously improve school food safety accident emergency plans. Improve prevention and control levels and response capabilities.

We must always regard school food hygiene and safety work as a major matter, closely focus on the determined work goals, pay close attention to implementation, and strive to achieve obvious results. Focus on four aspects of work.

(1) Strengthen safety supervision in school canteens and improve catering quality.

Supervision of school canteens starts from the source, establishes a system for obtaining product certificates when purchasing food, strictly controls purchase channels, strengthens daily management of food hygiene, and has dedicated personnel responsible; actively cooperates with the health supervision department to implement food hygiene Management measures, standardize all aspects of food storage, processing, and cooking, and prohibit the sale of spoiled food and "three noes" products to students; strengthen school food hygiene logistics management in accordance with the law, so that students can eat safe meals, and resolutely prevent student food poisoning accidents occurrence.

(2) Strengthen health check-ups to effectively prevent the invasion of germs.

(3) Strengthen prevention work beforehand to prevent emergencies from happening.

It is necessary to further implement the work policy of putting prevention first and making unremitting efforts, and be more vigilant to prevent campus violations. Effectively manage the canteen, strictly control outsiders from entering the operation room, strictly prevent theft and poisoning, and strictly keep the door closed.

(4) Strengthen business training and improve the level of supervision

Provide business training to food business personnel to improve their awareness of food safety and master hygienic operating practices to avoid food poisoning the occurrence of events. Adhere to the training and certification system to enhance the sense of responsibility and mission to ensure food hygiene and safety.

About the Canteen Work Plan 5

Looking back on the past semester, there were laughter, tears, gains, and a touch of loss. With the arrival of the new semester, we have some expectations and prospects for new jobs and new positions. Facing the new semester, with a grateful heart, our work plan for this school year is:

1. Strengthen political study and improve ideological awareness

Seriously study the spirit of the new school year work meeting, accurately grasp the content of the meeting, improve ideological understanding, and point out the direction for your work. Only with a clear direction can you complete it better The tasks assigned to us by superior leaders.

2. Learn the various work systems and job responsibilities of the canteen

1. Organize and train canteen staff to learn the various management systems of the canteen.

2. Learn the responsibilities of each position.

3. Organize and study the "Yangzhong City School Satisfaction Canteen Rating Rules".

3. Strengthen food hygiene management, conscientiously implement the country’s food safety laws, and strictly control daily purchases. The food purchased must be fresh, and there must be no rotten, spoiled or expired food; in the past, On the premise of quality, shopping around can directly reduce the price of materials. Adhere to the working principle of "equal quality versus price, equal price versus quality, and maximize cost savings for the school."

4. Strengthen canteen management

In daily work, we must strengthen management and ensure the smooth flow of government orders. We must not have problems caused by ineffective command and condoning adultery. We must manage boldly and not be afraid. Offending people is all based on work.

5. Improve your professional level and self-cultivation

This year, you must change your many shortcomings in many aspects, strengthen the study of political theory, actively participate in various activities, and do a good job with your colleagues on weekdays. Unite, help each other, learn from each other, make progress together, improve one's self-cultivation, and become a qualified employee.

The arrival of a new semester means a new starting point, new opportunities, and new challenges. The future has always made us full of enthusiasm because of its uncertainty. I seem to have seen hope, and I will devote myself to all work with fuller enthusiasm, learn together with all the employees of the Eighth Elementary School, build harmony, and create brilliance!

About the canteen work plan 6

In order to ensure that teachers and students of our school can eat in the canteen with confidence, and to provide teachers and students with a better dining environment. Consolidate the efficiency of canteen work and carry out various tasks in an orderly manner. Focus on enrollment work.

The work spirit of "comprehensively improving the influence of the school's back-end kitchen and creating greater glories for the school's re-development", focusing on the theme of "realizing the school's re-development", is inspiring and greatly stimulates the development awareness of our kitchen staff and enhances the staff's "do Confidence and determination to do our job well and serve teachers and students in an all-round way.

Work ideas

1. Enhance awareness of “unsafe operations and waste.” "It is a huge irresponsibility"; diligence and frugality are the fine traditional virtues of the Chinese nation, and we should guide employees to consciously develop this good behavior habit.

2. Strengthen employees' sense of collective honor, promote team spirit, and improve people's well-being. Everyone has the feeling that "the school is proud of me". Employees are regularly trained on professional ethics and professional skills every half month. Through training and assessment, some unqualified employees are retrained and re-assessed to make them perform in their respective positions. Maximize talents and skills to continuously optimize the canteen team, thereby improving the overall quality of the canteen team.

Staff training

1. This semester plans to improve the hygiene and hygiene of canteen employees. Training on service knowledge. Due to the different cultural knowledge and operating skills of kitchen staff, the content of kitchen training is also different.

1. Teaching the method

Mainly through oral. Teach him/her various skills in the form of language

2. Discussion method

Discuss around a problem, put forward your own opinions and suggestions, and summarize.

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3. Demonstration method

Oral teaching alone cannot achieve the goal, but the operation essentials are explained step by step through demonstration operations

4. Practical guidance method

Summarize the entire operation process, identify problems, and propose improvement methods.

2. Convene an all-canteen work meeting and organize employees to study my country's "Food Hygiene Law"; and "School Canteen". "Hygiene Work Regulations", unified thinking and understanding of various health and safety rules and regulations in the canteen. Improve their legal awareness and service awareness, correct their work attitude, and sign a food hygiene and safety target responsibility letter with each employee.

Adhere to it every day. Inspect the food hygiene in the canteen and promptly correct or deal with any problems found. Hold a weekly canteen staff meeting to summarize experiences, learn from each other's strengths, and always emphasize safety issues to ensure the food safety of teachers and students.

Develop weekly work plans, check attendance every month, and arrange overtime staff appropriately according to the number of teachers and students. Organize team leaders to study weekly nutritional recipes.

1. Carry out "Food Hygiene" in October. Safety Month" activities, formulate activity plans, content, and implementation plans. The activities are scheduled from October 10th to November 10th. School leaders are requested to supervise and provide regular inspection and guidance during the activities. collect data, write activity summary reports, summarize experiences, identify deficiencies, and formulate rectification plans. We will do our best to do a good job in dining and reasonably match nutritious meals so that each student can devote more energy to learning.

Pay attention to the implementation of civility and politeness

We advocate civilized dining and polite service, and require class teachers to educate students who eat in school on civilized dining, and students must have polite meals every day. The life teacher's kitchen chef visits the restaurant, sets tables, and helps solve students' specific dining problems.

Strictly control quality

1. Regarding "three noes" foods. The inspection found that some suppliers’ raw materials had expired and did not have inspection certificates; some non-staple foods had no factory name, factory address, production date, or shelf life, and were not allowed to enter the canteen.

Cultivate employees' sense of ownership and improve the overall quality of the canteen:

1. Improve the awareness of ownership and strengthen employees' awareness of the importance of democratic management, let employees participate in democratic management, and give full play to employees' abilities. Wisdom and creativity, when making major decisions, listen to employees' opinions extensively, let employees speak out, brainstorm, and help managers make decisions. Once the decision is finalized, managers must organize employees to implement the plan, so that employees can act as owners. Motivation, wisdom and creativity greatly enhance the vitality and vitality of the canteen.

2. We must be good at stimulating employees' awareness of participation, care about each employee's pain and itch, carry out some meaningful entertainment activities and public welfare activities, care about their happiness, sorrow, happiness and warmth in life, and respect them personally , or even address them in a friendly way so that employees can feel that they are a part of the "school" and can find the feeling of "home" from the school. At the same time, create opportunities for them to reflect their self-worth, so that employees can feel the warmth of a big family. and the fun of being the master, thus creating a strong sense of belonging and increasing the cohesion of the school.

This semester, our catering department held a staff training meeting on the second day after Principal Lei, in order to better serve every student and ensure the health of the students. To promote the healthy growth of students, further improve their living standards, and eat three delicious, delicious and nutritious meals at three points, the catering department has changed from the original four-out-of-seven to a buffet since the beginning of the school year.

The above is my work plan and ideas for this semester. I would like to ask the leaders to provide more opinions and suggestions.

Thank you!

About Canteen Work Plan 7

Dietary management cannot be ignored in kindergarten management affairs, because if the diet is not well prepared, children will not be able to obtain sufficient nutrition and develop healthily. Kindergarten meal work should be carried out in a planned manner, and certain work evaluations should be carried out on the meal work. Nowadays, with the general improvement of people's living standards, more and more attention is paid to dietary requirements, which is more and more scientific, especially for growing children. Therefore, doing a good job in kindergarten meals is one of the important contents of kindergarten health care work.

1. This semester, according to the "Garden Affairs Plan" and "Health Care Work Plan", a scientific and reasonable dietary work plan was formulated

A dietary management group was established, and a group headed by the principal , health nurses, head chefs and parents formed a "Partnership Committee" meal management group, and strictly implemented a weekly meal meeting system, and carried out the development and feasibility experiments of the weekly "Balanced Recipe" in the kindergarten. We asked for advice humbly and studied scientific methods seriously. For garnishing methods and data analysis, we follow the principles of scientificity, rationality, seasonality, and vulnerability in preparing balanced recipes.

2. Arrange meals scientifically to ensure nutritional balance

To ensure the healthy growth of children, reasonable nutrition is an important condition. Only by providing children with necessary nutrients from their meals every day can they meet their needs. Growth and development of young children. When arranging recipes, the administrator of the canteen of our kindergarten strives to have a reasonable and balanced nutritional mix and diversified varieties based on the characteristics of children with poor digestion, strong absorption, and high nutritional requirements. The weekly recipes are jointly formulated by health teachers and canteen staff to ensure that the recipes are easy to operate and easy to cook.

1. Be scientific and reasonable. The main and non-staple foods are matched with each other, the meat and vegetables are scientifically combined, the sweet and salty, dry and thin, thick and thin are organically combined. Rice and pasta are complementary and diverse every week, such as egg fried rice, noodles, rice noodles, nutritious porridge, etc. The children like it very much.

2. Pay attention to nutritional balance. Reasonable nutrition is the most fundamental material basis for ensuring children's health. The nutrients consumed by children aged 3 to 6 years old must not only provide the nutrients needed to maintain the children's activities throughout the day, but also meet their growth and development needs. A reasonable diet is composed of The four major food categories of grains, vegetables and fruits, meat dishes and soy products, oils and sugars supply various nutrients needed by the human body. They are a whole and are indispensable. Therefore, some foods in the "Balanced Recipe" cannot be increased or decreased at will.

For example, the total amount of meat dishes every week is indispensable, and grains should not be reduced. Milk, oil, sugar, dried shrimps, and chicken should all be in the portions in the recipe. Light-colored vegetables cannot replace dark-colored vegetables, etc., so as not to destroy the original recipes. Relatively balanced nutritional supply. Therefore, scientific, reasonable and balanced nutrition is crucial to the growth of young children.

3. Make recipes according to the seasons. Vegetables are available in different seasons throughout the year, and climate changes and children's growth, development, and activity levels are different. Therefore, the recipes of the four seasons should also be different. In spring, the sun is brighter and children's activity levels increase, so more calcium is needed, so the recipes need to contain Calcium-rich foods, such as ribs, dried shrimps, kelp, and milk, must provide young children with enough calories and high-quality protein to meet their growth, development, and activity needs. The weather is hot in summer, and children have poor appetites, and their activities and sleep are relatively reduced. The meals should be in bright colors, various forms, and rich varieties based on the combination of meat and vegetables, dry and wet, and should be mainly light and not too greasy. Color, aroma, taste, and shape should be used to stimulate children's appetite. In addition, add some heat-clearing, detoxifying, and refreshing foods and fruits, such as mung beans, winter melon, tomatoes, watermelon, etc. The weather is dry in autumn, so give young children more vegetables that promote body fluids and moisturize the lungs, such as radish, lotus root, etc. The amount of activity decreases in winter. Due to the cold, the body consumes more calories, so it needs to be supplemented with calories from food calories. You should add some high-calorie, high-protein foods to your children's meals. You can also use braised and other cooking methods to make the dishes more flavorful and make your children love to eat them. In addition, you should eat some red dates, fungus, etc.

3. Pay attention to investigation and understanding, and optimize food structure

In addition to carefully preparing children's meals according to recipes, health care workers and canteen staff often go deep into classes to observe children's eating situations on the spot. Directly feel whether children like to eat the food they make. In particular, canteen staff come into class every day during lunch time to observe the eating situation of children, and observe whether the quantity of meals is appropriate, whether the quality is guaranteed, and whether children like it. As well as checking the children's daily routine and dietary situation, teachers also often teach children to have good dining habits, so that the amount of food eaten and the amount of food supplied are basically the same, and there is no wastage of food. Usually, a "meal record sheet" is distributed every week to solicit teachers' opinions on meals, and if problems are found, they can be adjusted and improved in a timely manner.

4. Pay attention to scientific cooking. Pay attention to scientific cooking. Pay attention to scientific cooking to prevent nutrient loss and increase children's appetite.

Cooking can cause a series of changes in food, improve the essence of food, enhance appetite, and promote the digestion and absorption of nutrients. However, if cooking is unscientific, nutrients will be destroyed and lost, reducing and The use value of food is lost, and meals made through scientific cooking methods not only have good color, aroma, taste and shape, but also meet the requirements of hygiene. Six requirements for scientific cooking:

1. Wash: Wash the whole dish, remove yellow and rotten leaves, wash them separately, and then rinse them with clean water. This can reduce surface particles and remove parasite egg residues. pesticide.

2. Cutting: According to the characteristics of children’s digestive function, which is not yet fully developed, the raw materials should be chopped into fine pieces when making dishes. However, this may easily increase the contact opportunities and contact surfaces between the nutrients of the raw materials and the air. It will lead to oxidation of nutrients and increase the loss of nutrients. Therefore, during specific operations, you should try your best to cut and cook immediately to reduce the loss of nutrients.

3. Matching: Pay attention to color, aroma, taste and shape, as well as nutrition, pay attention to the combination of meat and vegetables, and the combination of thickness (such as stir-fried meat with potatoes, carrots, tofu, vegetables, green cabbage hearts, etc. ), so that the complementary effects of proteins can be utilized to improve their biological value.

4. Blanching: Depending on the properties of the dishes, some raw materials often need to be blanched. Turn the vegetables over in boiling water and pick them up. This can maintain the bright color without affecting the taste.

5. Cooking: The principle of cooking to reduce the loss of nutrients is to cook over a high fire and quickly, that is, when frying with high heat and oil, the heating time should not be too long to avoid the loss of water-soluble proteins, such as eggs, chicken, etc. Chicken, duck, and pig blood are rich in water-soluble proteins. During the heating process, these water-soluble proteins will gradually solidify. The longer the heating time, the harder the solidification will be, which will affect the taste and nutritional utilization.

6. Adjustment: When adapting to cooking, be careful not to add salt too early. If you add salt too early, the osmotic pressure will increase, causing oxidation or loss of water-soluble nutrients. Adding salt too early when cooking beans or stir-frying meat will cause The protein in the raw materials coagulates too early and cannot be dissolved in the soup, which affects the concentration of the soup. MSG is added when the dishes are cooked.

5. Healthy dietary environment

The quality of the dining environment directly affects the quality of children's meals. The dining environment includes two aspects: physical environment and psychological environment. Healthy environment (physical) It means that there is sufficient light, air circulation, suitable temperature, multiple meals and tableware are clean and beautiful, suitable size, and the indoor layout is elegant and tidy. A healthy psychological environment means that the meal atmosphere is harmonious, children are not forced to eat, and there is no corporal punishment or criticism, so that children can eat happily. You can also play some relaxing and beautiful music to stimulate children's appetite. In addition, we also conduct 3-minute education for children before meals, telling them some safety knowledge during meals, the nutrition of today's meals, etc., so that children can understand the nutrition of food and pay attention to the safety and hygiene of meals.

6. Food Hygiene of Young Children and Food Hygiene of Optional Young Children

1. Do a good job in hygiene publicity, regularly train and assess child care personnel, and provide regular hygiene education activities for young children. , use "parent meetings", "partnership committees", inter-school networks, preschool education gardens, bulletin boards and other forms to promote children's food hygiene knowledge to parents, and obtain the support and cooperation of parents of young children for health care work.

2. Focus on prevention and routine disinfection. Every day, children should wash their hands (with soap and running water) before meals and after going to the toilet, disinfect tableware with each meal, and use dedicated personnel. Activity rooms and dormitories should be disinfected with ultraviolet light twice a week. During epidemic seasons, toilets and washrooms should be disinfected once a day. Rinsing and disinfecting are done daily, bedding is exposed to sunlight once a week, the environment is cleaned daily, and the environment is cleaned weekly. Regular evaluations are carried out, and rewards and punishments are honored, so that children can have a good living and hygienic environment.

3. Children’s food can be divided into six categories: grains, animal foods, beans and their products, vegetables and fruits, cooking oils and condiments. All types of food meet certain requirements. Only with the hygienic requirements can the health needs of young children be met.

7. Display recipes and communicate between families

We publish weekly recipes on the recipe board outside the school to let parents know their children’s meal structure in the kindergarten. And through the "Meal Management Committee", a bridge of communication and interaction between kindergartens and parents, we strive to do a good job in the meal management of the kindergarten. Through effective communication at home, we can better improve the quality of children's meals and enable them to grow up healthily. Young children are in the development period of their bodies and brains, so adequate and reasonable nutrition is particularly important for them. It is every parent’s wish that their children have a healthy body. Every parent hopes that their children can grow up healthily and robustly.