First, a clear responsibility, organizational system construction

A food safety team was set up in the park, headed by a legal person, with Zhang Hongyan as the supervisor in charge of canteen inspection, the head teacher in charge of children's food distribution, and Yue Guihua in charge of canteen cooking and hygiene and safety. The director takes the lead in signing the safety responsibility form, clarifying the food hygiene and safety responsibility, safety objectives and reward and punishment regulations. , strengthen the safety responsibility, hold regular meetings on time, hold a summary analysis meeting of the food management Committee once a month, deal with hidden dangers in time, and make the canteen health and safety work foolproof. Conduct investigation activities for specific safety work. Managers are required to improve their sense of responsibility, enhance their knowledge of food hygiene and safety, and truly realize the importance of food safety work. Therefore, according to the actual situation of their respective work, our park organized the members of the safety team to summarize the safety work as "four firsts", "three in place", "three implementations", "five unswerving" and "four not letting go", and asked all the teaching staff to study hard, actively understand and run through the action. Among them, "four firsts" means: (1) safety first, safety first (2) the first leader should attach importance to safety (3) the person in charge of safety should pay full attention to safety (4) the first agenda of the weekly garden party is to study safety. "Three in place" means that all staff and workers should be in place in their thoughts, energy and work in safety work. The "three implementations" are: safety work should be implemented in the class; Adhere to the word "strict", strict management, and strict rules and regulations will not waver; Do a good job in the "three in place" work of the person in charge of safety; Adhere to the principle of "four don't let go" for the problems that arise; Adhere to the implementation of effective safety measures. "Four don't let go" includes: don't let go without finding out the reason; Don't let go of your responsibilities; Do not take measures, do not let go; Don't take it seriously

Second, the canteen environmental sanitation management.

Kindergartens conduct an in-depth inspection on the sanitary situation of canteens once a month, completely eliminate the sanitary corner, and promptly deal with and update all kinds of unsanitary hidden dangers and habits. Kitchen staff conscientiously study and strictly implement the provisions of the Food Hygiene Law and other documents, strengthen the management of food procurement, supply and processing, and ensure that the purchased food and raw materials are hygienic and safe, in line with national food hygiene requirements. Places where food and raw materials are stored shall be managed by special personnel, and indirect staff shall not approach them; Strictly implement the system of separating raw food from cooked food and processing, and strictly implement the system of preparing meals on the same day to prevent overnight meals from damaging children's health. Eliminate rats and cockroaches in kindergartens, remove all kinds of parasites and prevent all kinds of infectious diseases.

Third, health management.

Our park has formulated a health management system for canteen employees to manage their health. If employees are found to have unhealthy factors, they should be transferred from their posts in time and check their health certificates to ensure that the health certificates are within the validity period.

Fourth, ask for a ticket.

1. When purchasing food, the purchasing staff in the canteen should ask the sales staff for a copy of the relevant food hygiene license, check the shelf life of the food, and do not purchase rotten food. Do not buy cooked food, etc.

2, don't let children eat some food with additives, do a good job of strict control.

Verb (abbreviation for verb) Clean and disinfect.

1. Due to the geographical location, the canteen has three pools, namely, vegetable washing pool, vegetable washing pool and meat dish pool. Pools are used in different categories to prevent cross-contamination. Soak vegetables in water for about half an hour before cleaning to avoid pesticide residues.

2. Wash the tableware with detergent first, then clean it with flowing tap water, and finally put it into the disinfection cabinet for disinfection. Put the disinfected tableware into the cleaning box for use when eating.

3. The canteen staff should bring disposable gloves and masks when distributing tableware to prevent bacterial pollution.

Six, food processing management

1. The canteen staff always keep every corner of the canteen clean and hygienic, leaving no sanitary corner, and do not place toxic and harmful articles and personal daily necessities in the canteen processing place.

2. When cooking food, employees should pay attention to the quality of the food, so as to achieve color, fragrance and taste, increase children's appetite, pay attention to the separation of raw and cooked food in the production process, and pay attention to cross-contamination, especially the bean products should be strictly cooked and thoroughly burned. But we generally don't buy vegetables that are harmful to green beans to ensure the safety of young children and prevent food poisoning.

3. Employees in the canteen should keep samples for 48 hours per meal and make records. After each meal is done, let the children finish it within 2 hours, so as not to affect the food quality for too long.

Although there are still some deficiencies in canteen hygiene, we will continue to work hard to do a better job in food safety in kindergartens.