1. Under the leadership of the director, the health teacher goes into the kitchen regularly every day to check and guide food hygiene and nutrition.

2. Strictly implement the health system.

3. Relevant personnel are not allowed to enter the kitchen.

4. Kindergarten venues, houses, large toys, sports equipment, etc. Must meet the safety requirements, there can be no potential safety hazards, do regular inspections and make safety inspection records.

5. Teachers should organize children's activities in strict accordance with the daily routine and requirements, be able to do it in an orderly way, pay attention to stabilizing children's emotions, and avoid children's emotional impetuous, resulting in unsafe factors.

6, teachers should conscientiously do a good job in the morning and afternoon inspection, it is strictly prohibited for children to bring dangerous goods into the park. Teachers should always pay attention to the situation of young children.

7. In outdoor activities, there must be two teachers in charge of each class. Check carefully whether the venue and children's clothes are safe before the activity. Activities should be arranged in an orderly manner, and children are not allowed to play with large toys alone. All children's behavior should be within the teacher's sight. Count the number of children in time before and after the activity.

8, kindergarten health care facilities should be complete, activity room and indoor items can be safe and hygienic, daily disinfection, to avoid the occurrence of epidemic diseases.

9. Kindergartens should educate their children on traffic, fire prevention and drowning prevention in various forms, tell them not to play with fire, wires and sockets, teach them some methods of self-protection and enhance their awareness of self-protection.

10, in order to prevent children from poisoning, toxic substances should be kept well, not in class, and disinfectant should be placed out of the reach of children. Drugs taken by children must be properly kept by teachers, and the names should be carefully checked when taking them.

1 1. Kindergartens should be well guarded, and teachers should be on duty when entering and leaving the park; Close the door when outdoor activities, and always be careful not to let the children leave the kindergarten alone.

Second, the environmental sanitation work:

1. The interior layout of the kitchen is reasonable, and it can be cooked in one stop. Cover the foot cylinder in time and clean it.

2. The main and non-staple food warehouses are well ventilated, the items are neatly arranged, all kinds of raw material cans are marked, the grain should be padded off the wall, and the rice flour and seasoning should be stored for no more than 30 days, and there are measures to prevent flies and insects.

3. The environment inside and outside the kitchen and dining room is clean and tidy, and the kitchen countertops, operating tables, chairs, etc. for children to eat should be cleaned, with a small sweep every day and a big sweep every week.

Three, food hygiene work:

1, raw and cooked foods shall be strictly inspected and recorded, and samples of meals and dishes shall be kept for 48 hours. Children are not allowed to eat moldy, moth-eaten, oily oysters, spoiled and expired food.

Food is bought, burned and eaten now, and children are not allowed to eat overnight meals and buy cooked food outside.

3, tableware, drinking utensils, no oil, no water, special disinfection, disinfection method is correct.

5, cooked food hygiene requirements.

(1) The cooked food room is dedicated, and the person in charge must enter the cooked food room with "three whites". Clothes and shoes are special, and non-cooked food room staff are not allowed to enter at will.

(2) cooked food, soup, snacks, etc. Disinfected tableware should be stored in the cooked food room in time. Raw food, sundries, personal belongings and unsterilized tableware shall not be put into the cooked food room.

(3) The cooked food room is equipped with special buckets, cleaning utensils, disinfection buckets (basins), rags and disinfectants. Disinfection and cleaning should be carried out before use and after work, and no positive sampling is allowed.

(4) Before distributing tableware and cooked food in the cooked food room, the staff should wash their hands with soap and running water. It is not allowed to grab food directly by hand. Cover or cover the container when distributing tableware, meals and snacks, and close the doors and windows of the cooked food room in time.

(5) Cooked food counters, boards, cabinets, etc. Wipe with disinfectant twice a day, and disinfect with ultraviolet rays after work every day (record).

6. the refrigerator should be cleaned regularly, and the frost is thin and full of gas. The food in the refrigerator should be classified and stored, and the storage date should be indicated, so that the food can be stored for no more than 15 days.