First, improve the system and standardize the overall management.
Standardize management, and the system is the guarantee. Kindergartens should strictly implement the relevant provisions and systems of food hygiene management, and not only that, but also further improve the food hygiene and safety management system and post responsibility system in light of the actual situation. For example, the canteen safety system, the May 4th food hygiene system, the canteen hygiene system, the management system of teachers and students' diet and drinking water hygiene, the catering hygiene system, the tableware washing, disinfection and storage system, the food purchase acceptance and voucher application system, the food sample retention and recording system, and the student canteen security system. In order to strengthen the awareness of safety responsibility, the kindergarten and the canteen staff signed the "Responsibility Letter for the Safety of Canteen Staff" to clarify the food hygiene requirements and legal responsibilities of canteen staff in food procurement, storage and processing. Establish an emergency mechanism and emergency plan for food poisoning and food-borne diseases, and distribute the emergency plan to all classes so that teachers can correctly master emergency measures.
2. Strengthen supervision and refine daily management.
The implementation of the system needs scientific management and strict supervision. The first is to establish strict security measures. Non-canteen staff are strictly forbidden to enter the food processing operation room and food raw material storage room of the school canteen at will to prevent poisoning incidents. The second is to strengthen the supervision of administrative duty. The administrative duty carries out routine safety inspection on the canteen every day, including the hygiene of the cooked food room, operation room and storage room, whether the cooked food room is disinfected by ultraviolet light, whether the chopping board and utensils in the operation room are disinfected, whether the canteen staff wear work clothes and working caps, and whether there are irrelevant personnel entering and leaving the canteen; Whether the food in the storeroom is stored according to the principle of separating cabinets, shelves and floors, and whether it is protected against rats, flies and cockroaches; The leaders in charge supervise the canteen work every day, see, touch and smell the purchased food, taste the cooked food first and then keep samples for future reference. The inspection results are linked to the performance appraisal of canteen staff. Third, the food procurement implements the "three systems", that is, the fixed-point procurement system, the certificate-seeking system, the inspection system and the purchase ledger system. Before the start of each semester, it is necessary to select the designated food brands and resolutely put an end to counterfeit, rotten, spoiled or "three noes" foods entering the canteen to ensure the safety of teachers and students. Carry out fixed-point procurement inspection on vegetables, fruits, bean products and other foods to ensure that the foods are fresh and meet the requirements of food hygiene standards; Inspection and quarantine certificate for pork and poultry meat; When purchasing food additives such as soy sauce and monosodium glutamate, check whether the products have obtained provincial food hygiene licenses, and at the same time obtain shopping vouchers and product inspection certificates. Fourth, do a good job in the account of purchasing grain and do a good job in the registration of warehousing. Keep account records of the purchased food, and truthfully fill in the food raw material registration and daily food safety registration. The fifth is to ensure the safety of food processing. In the process of processing, the food and raw materials to be processed are first inspected 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 must not come into contact with poisonous and unclean things. Sixth, strict food storage management. Food storage should be classified and put on shelves, with partition wall 10cm, 30cm from the ground to keep clean and ventilated, and do a good job of preventing dust, flies and rats; It is forbidden to store toxic and harmful substances and personal daily necessities; Regular inspection, timely detection of spoiled or expired food. Seventh, close the food entrance. Every day, someone will taste the processed food or buy snacks first, and make records to ensure safety before serving. Strictly implement the 48-hour food sample retention system and keep food sample retention records.
3. Strengthen safety education and raise safety awareness.
While strengthening safety management and supervision, kindergartens should attach importance to safety education and improve the safety awareness of teaching staff and children. First of all, we should pay attention to the safety education of canteen staff. Regularly invite the health administrative department to educate and train the managers and employees in the canteen on food hygiene knowledge, professional ethics and legal system, and at the same time conduct business guidance, supervision and inspection. Canteen staff can master the knowledge about food safety through business training, study and lectures, enhance their awareness of safety service and responsibility, clarify the safety responsibility certificate, post responsibility system and assessment rules of canteen staff, and further strictly control the quality of children's food. Secondly, we should pay attention to the safety education of teachers and students. Regularly carry out safety education for faculty and staff, publicize the importance of school food safety work to faculty and staff by means of campus websites, lectures, conferences, cases, windows, broadcasts, placards, etc., and ensure that all faculty and staff attach importance to it ideologically, have a correct attitude and implement it in action. Strengthen students' food hygiene education, provide scientific guidance through classroom teaching, theme activities, blackboard newspaper, radio, lectures and parents' work, and educate children not to buy food sold by street unlicensed vendors and "three noes" food in shops, and not to eat suspicious food of unknown origin.
4. Family Qi Xin works together to maintain food safety.
Parents are partners in kindergarten education, and food hygiene and safety in kindergartens cannot be separated from their support. First of all, family synchronous education is an important way to do a good job in food safety, which can get twice the result with half the effort. Use the family contact column, family contact book, and a letter to parents, and often communicate with parents through parent-teacher conferences, home visits, telephone interviews, websites, safety lectures, etc., inform parents of some school safety requirements in time, seek their cooperation, and jointly safeguard children's food safety. Secondly, regular dietary surveys and parents' dietary committees are carried out to promote children's diet and dietary safety. Dietary surveys and parents' dietary committees are held every semester. Parents' representatives from all walks of life, kindergarten leaders, general staff, health workers and canteen buyers attended the meeting. Through listening to reports and field visits, parents can have a deeper understanding of kindergarten meals and food hygiene. At the same time, under the supervision of parents, they can constantly improve the quality of children's meals and snacks, strive for reasonable meals and nutrition, and better promote the healthy growth of children, which embodies the purpose of serving children and parents.
Food safety in kindergartens is a long-term routine work, which needs constant alarm and perseverance to achieve good results and do a good job in logistics support for preschool education that people are satisfied with.