Logistics work is the foundation of kindergarten management and Wade's work. With the care and support of kindergarten leaders and the active cooperation of Wade, the central kindergarten has made great changes in the park and its environment on the original basis. This semester, under the guidance of Theory of Three Represents Theory, we will conscientiously implement the guiding outline of kindergartens, do a good job in logistics, ensure supply, make clear the responsibility, and do a good job in health care and canteen work.

Specific work:

Care about children's lives and run the canteen well.

(1) often go deep into the canteen to check, and strictly implement the canteen work system and hygiene system, and serve the teachers and students wholeheartedly.

(2) Children should have hot dishes and hot meals every day for lunch, which is balanced in nutrition and cheap, so that children can eat well and parents can rest assured.

(3) Do a good job in canteen hygiene, separate raw food from cooked food, put an end to all unsanitary factors, and cultivate children's good eating habits.

Hygienic environment management in kindergartens. The whole Houedry is divided into people, and the kitchen storage room is always kept clean and tidy. The class teacher is responsible for all activity rooms, ensuring that they are clean and tidy, the windows are bright, there are no scraps of paper inside and outside, no phlegm and sundries, all kinds of appliances are neatly arranged, and there are no weeds in the clean area.

The second part: the implementation plan of "bright kitchen and bright stove" in Xiaomiao Middle School of Hefei City

Hefei Xiaomiao Middle School carries out the work of "bright kitchen and bright stove"

Typical, incarnation

In order to further strengthen Wade's safety management level of catering service in our school, improve the construction of Wade's catering service safety credit system, and strengthen students' awareness of catering integrity management and self-discipline, this scheme is formulated according to the requirements of "Work Plan for Promoting School Catering in Shushan District" and combining with the reality of our school.

I. Work objectives

From May, 20xx 15 to the end of September, 20 17, the work of "bright kitchen and bright stove" was carried out. Complete the transformation of "bright kitchen and bright stove" before the end of 20xx; 20 17 "Bright Kitchen" exhibition was held.

Second, organize and lead.

In order to strengthen the organization and leadership of the transformation of "bright kitchen and bright stove", a leading group for the work of "bright kitchen and bright stove" was established, with President Tong Hui as the leader and Vice President Ma as the deputy leader. There is an office under the leading group, and the director of the office is Tao Xianmin of the General Affairs Section. The telephone number is15156021839.

Third, the work content

Through the implementation of the "Bright Kitchen" renovation project, the key parts of Wade's processing, such as the operation room, cool room and washing room, as well as important links such as raw material cleaning, cutting and matching, cooking, tableware washing and cold dish processing, are displayed to teachers and students through transparent glass windows (or glass curtain walls), Wade display screens and partition low walls, so as to realize sunshine operation and transparent management.

(A) the implementation of "transparent kitchen". The basic practice is: the student dining hall adopts glass curtain wall, and set up visiting corridors and windows, so that teachers and students can directly watch the production process of catering Wade. The "transparent kitchen" maintains the independence of the operating room.

(2) Implement "video kitchen". The basic method is to install a monitoring probe in the back kitchen and set up a Weidezi display screen in the canteen, which directly reflects the scene of Weidezi processing operation in the back kitchen, and teachers and students can monitor the production process of Weidezi in real time through images.

(3) Implement "partitioned kitchens". The basic practice is to separate the operation room from the restaurant with a partition wall, and the processing operation site is directly placed under the supervision of teachers and students.

Fourth, the work steps

(1) The first stage (May 20xx15-March 30, 20xx) aims to complete the transformation of "Bright Kitchen".

1, mobilization deployment (20xx May 20 -20xx June 30)

Formulate the implementation plan and standard requirements for the work of "bright kitchen and bright stove" and fully deploy the transformation work of "bright kitchen and bright stove"; Through all-round mobilization and publicity, students' canteens can raise their awareness, master the work requirements of the transformation of "bright kitchen" and actively implement the transformation of "bright kitchen".

2. Promote implementation (July 20xx-March 20xx)

Organize the implementation according to the requirements of the plan, formulate specific work promotion plans, and clarify the responsible person and completion time limit.

3. Inspection and acceptance (April 20xx-February 20xx 65438+February)

Organize personnel to inspect and accept the renovation work of "Bright Kitchen" and report the inspection and acceptance results.

(2) The second stage (20 17 years 1 month, 1-2065438+September 2007,1).

Objective: To carry out exhibition work and accept the supervision of teachers and students.

Verb (abbreviation for verb) job requirements

(1) Strengthen leadership. Carrying out the activity of "Bright Kitchen" is an important work in the student canteen of our school this year, and it is also an important measure to strengthen the construction of Wade's safety and integrity system for catering services. We should attach great importance to it, strictly enforce the standards and time limit, and seriously carry out the transformation of "bright kitchen and bright stove", and truly regard it as an "important measure" to strengthen and innovate the safety supervision of Wade catering services.

(2) strengthen responsibility. It is necessary to formulate a work plan, make careful arrangements, clarify the division of labor, refine responsibilities, pay close attention to implementation, and steadily promote the work of "bright kitchen". Take effective measures to quickly implement the work of "bright kitchen and bright stove"

(3) extensive publicity. It is necessary to use Wade radio, speeches under the national flag, theme class meetings and other means to widely publicize, create an atmosphere, mobilize student restaurants to actively participate, and guide student restaurants to standardize and operate in good faith. Guide teachers and students to actively participate in the social supervision of Wade catering service safety.

(4) strict standards. It is necessary to strengthen the supervision and inspection of the work of "bright kitchen and bright stove" in strict accordance with the standards to ensure orderly progress. We should actively explore and constantly improve the effective measures for the safe social management of Wade catering service.

Attachment: Requirements and technical parameters related to "Ming Kitchen" project

1. The key parts of display or exhibition include operation room, disinfection room (area), staple food warehouse, non-staple food warehouse, pastry room, etc. Key links include raw material cleaning, cutting, cooking, cold working and tableware cleaning.

2. After the transformation, the restaurant should post "Bright Kitchen, Honest Management" in a prominent position in the store or above the display screen; Post "Bright kitchen, please supervise" in a prominent position in the restaurant or above the display screen.

3, the implementation of the "video kitchen" transformation, according to the actual situation of the student canteen, at least 3-5 display screens (must include raw material processing, special rooms, tableware washing, etc. ). More than two high-definition cameras should be installed in the operating room. The technical parameters of the selected equipment shall not be lower than the following technical indicators:

(1) Digital hard disk video recorder (no less than 4 channels), video compression standard: H.264, local monitoring resolution: D 1, resolution: 1280× 1024, hard disk: capacity = 1TB.

(2) infrared camera system: image sensor: l/3 Sony CCD, effective pixel: 795(H)x 596(V), horizontal resolution: more than 600 lines, minimum illumination: 0 Lux(LED ON) lens: 3.6/6/8mm.

(3) display screen (4 2-inch LED or plasma display screens); Physical resolution:1920×1080; Input port: HDMI interface. In order to use one machine for multiple purposes, it is recommended to buy an anti-afterimage display.

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