First, food safety knowledge
1, food safety laws and regulations: including the basic requirements of food hygiene law, food safety law and other laws and regulations, as well as the obligations and responsibilities of kindergartens in food safety.
2. Food storage and preservation: including the storage conditions of food, the control of shelf life and the preservation methods of food raw materials to ensure the freshness and safety of food.
3. Food processing operation procedures: including food production procedures, operation specifications, hygiene requirements, etc. To ensure the safety and hygiene of food processing.
Second, the operation specification
1. Personal hygiene: employees should wash their hands and wear clean work clothes and work caps before entering the kitchen to avoid spreading bacteria.
2, food processing operation specification: including the steps and requirements of food cutting, cooking, frying and other operations, to ensure the safety and hygiene of food processing.
3. Kitchen cleaning and disinfection: including daily cleaning and regular disinfection of kitchen equipment to ensure kitchen environmental sanitation and food safety.
Third, emergency treatment.
1. Prevention and treatment of food poisoning: including symptoms and causes of food poisoning, preventive measures of food poisoning, emergency treatment measures, etc. So that employees can respond to food poisoning quickly.
2. Emergency treatment of accidental injuries: including the treatment steps and first-aid methods of common accidental injuries such as burns and cuts, so as to provide necessary first-aid measures.
Fourth, fire fighting.
1, the use and classification of fire extinguishers: including the use and application scope of different types of fire extinguishers, and how employees use fire extinguishers correctly in case of fire.
2. Fire escape drills: organize employees to carry out fire escape drills, including how to use fire extinguishers and how to evacuate correctly, so as to ensure quick and effective escape in case of fire.
Food safety management measures
1, food safety management system
Kindergartens should establish and improve the food safety management system, including standardized operating procedures, personnel training plans, health monitoring, etc. To ensure the effectiveness and sustainability of food safety management.
2, regular inspection and evaluation
Kindergartens should conduct regular food safety inspections and assessments, including inspections on food storage conditions, processing operation procedures and personal hygiene. In order to find and solve food safety hazards in time.
3. Supplier selection and management
Kindergartens should select qualified suppliers and establish a supplier management system, including supplier evaluation and supervision, to ensure that the raw materials and food supplied meet safety requirements.