Classrooms and canteens are two main positions for the survival of kindergartens. Whether the canteen is run well or not is directly related to the health of teachers and children and directly affects the social image of kindergartens. No matter what kind of work, although the canteen post is inconspicuous, it is directly related to the health of every child. To this end, we insist on taking the healthy growth of children as the goal and serving teachers and children as the purpose. At the same time, carefully compare their respective responsibilities, summarize and analyze the gains and losses in the work, strengthen positive energy, and affirm the progress and achievements of canteen staff. Point out the problems existing in the work and put forward suggestions and methods for improvement. Relevant leaders of the Education Bureau, health and epidemic prevention departments have visited the park for many times to supervise and inspect and give high praise.
To this end, we believe that only by fully mobilizing everyone's enthusiasm and fully tapping everyone's potential can everyone show their best on weekdays. We often hold canteen staff meetings and form efficient cooperation at the same time.
Second, canteen management has become a habit.
The canteen committee regularly studies the food problems in the canteen, continues to formulate and improve the management system among the various functions of the canteen, conducts regular inspections and makes timely rectification. All the rules are implemented and posted in a prominent position in the canteen.
1. Make children's recipes every week, and add mung bean water and chrysanthemum hawthorn water to children according to seasonal characteristics and considering seasonal changes. Formulate recipes suitable for children's tastes and helpful for children's digestion and absorption, investigate and understand the canteen management and the dining situation of teachers and students in time, deal with problems in time, and continuously improve the dining of teachers and students. Announce weekly recipes to parents in time every Monday. At the end of the month, make a nutritional analysis of the weekly recipes, and adjust the recipes in time through nutritional analysis to ensure the children's nutritional intake.
2. Strictly check the incoming goods to ensure the food quality. Ensure that the meat, vegetables and eggs purchased are fresh and safe, and do not buy rotten, adulterated and "three noes" food.
3. Establish a food hygiene management network, implement the food hygiene logistics director responsibility system, further improve the "canteen work management system" and the health responsibility system for each post, so that someone is on duty and someone is responsible.
4. Strengthen the financial management of kindergarten canteens, use special funds for kindergarten meals, set up accountants and cashiers to take charge of food accounts, conduct cost accounting, plan expenditures, basically achieve balance of payments throughout the year, and publish food accounts to parents every month. At the same time, actively play the supervisory role of the monitor, timely investigate and understand the canteen management and the dining situation of teachers and students, and handle problems in time when found.
Third, strengthen the training of canteen staff and improve their quality.
1. Strengthen training. Organize kitchen staff to learn food hygiene law or conduct safety education to make them skilled in technology and standardized in operation, and organize staff to learn safety operation procedures, such as safety inspection before using cooking machinery and equipment, and timely turn off the power supply after work. Pay attention to fire prevention, and specify the person to check it every day. , thus effectively promoting the canteen cooks to continuously improve their cooking level.
2. Clear job responsibilities. Efforts should be made to refine the division of work in www.fdcew.com canteen, organize and study the responsibilities of each post, make it clear, and further improve employees' post awareness and service awareness. Let each chef complete his work to the letter. On the basis of everyone sticking to their posts in the dark, we strive to pay attention to humanized management and formulate a reasonable handover system.
3. Timely feedback. Conduct a questionnaire survey every two months, exchange feedback from parents on the canteen with the canteen staff in time, urge rectification, and constantly improve and perfect.
Fourth, attach great importance to health and safety work.
Safety is an important guarantee for all activities, and safety work is the top priority of all work.
1. Do a good job of disinfection. Strictly implement disinfection standards, ensure that tableware is clean and disinfected in place, and make disinfection records.
2. The canteen staff go to the designated medical institution for physical examination once a year, and all hold health certificates, and consciously wear work clothes during work to maintain personal hygiene. Whenever you walk into the kindergarten canteen, you will leave a clean and spotless impression on others.
3. Keep food for inspection every meal every day, and keep food for inspection for 48 hours.
Achievements always belong to the past, and continuous progress and pursuit of better are the themes of our food work. In the future, we will be more conscientious to ensure the smooth progress of kindergarten work. However, due to the particularity of canteen work, there are still many shortcomings in our work. In the future work, we will strengthen our own study, improve our professional level, strive to improve the quality of service and make the catering work better and more solid! Let our garden be by going up one flight of stairs in food management and service! Food strives to satisfy children and parents.