1, the kitchen staff must hold a health certificate.

2. The kitchen staff should actively and enthusiastically cooperate with the teachers in each class, live in harmony with all the teaching staff, obey the arrangement of the leaders, and report any objections in time.

3. Pay attention to personal hygiene at work, wear work clothes and work caps; Personal items such as clothes, shoes and gloves. Should be stored as required, and shall not affect the cleanliness of the kitchen, or even the hygiene standards of the kitchen.

4. It is forbidden for kitchen staff to leave their posts or leave their posts privately while on duty, so as to ensure that one person stays in the house; If children accidentally enter, stop them in time and let them return to work. If a child is injured in the kitchen, the teacher in the class and the kitchen staff are equally responsible.

5, only responsible for the processing and production of children's food, has nothing to do with suppliers, can go out to buy goods, including spices, etc. When out of stock, contact the person in charge in advance, and the person in charge will be responsible for the supply.

6. Everything you eat every day is cooked, thoroughly cooked, with nothing left. All the cooked dishes should be thrown away, and nothing in the canteen is reserved for yourself. If you find anything, you will be dismissed immediately (deduct the salary of the month). If children and employees are poisoned due to hygiene reasons, the kitchen staff should take full responsibility and bear legal responsibility (raw and cooked should be separated).

7, must be in accordance with the prescribed procedures, operating specifications for cooking. Make sure the food is safe and delicious. Disinfect the tableware in place every Monday and make records.

8. Work and rest time: You can't delay your child's breakfast at eight o'clock in the morning. You can't get off work until the children have finished their dinner and finished their work. If you have something special to go out or answer the phone, you must ask for leave from the manager or the director's office.

9. Carefully observe the quality of the dishes when cutting and cooking, and report the problems to the superior person in charge in time to ensure the quality of the dishes. If it is man-made food decay, it is necessary to compensate the original price and impose a fine according to the system.

10, be fully responsible for ensuring the children's drinking water in time, and prepare the children's drinking water the next day before going to work. If children's normal drinking water is delayed due to insufficient water supply, they should be fined according to the system.

1 1, all items in the kitchen pantry should be used sparingly, and the damage caused by human factors should be compensated according to the original price, such as drying the disinfection cabinet and cleaning the refrigerator and freezer in time;

12, cooperate with the garden's gradual investigation of diet at any time, and unconditionally change the recipes for children according to the garden's requirements.

13, to ensure the cleanliness of the kitchen floor, walls and all countertops. And properly place pots, baskets and other items at any time as required to meet the health and epidemic prevention station and relevant departments at any time. If it is unqualified, the kitchen staff will take full responsibility; Keep samples for 48 hours every meal and keep food sample records.

14, pay attention to saving energy, and do a good job of cleaning and safety inspection before coming off work, such as gas, fan, power supply and water switch. If a safety accident is caused by careless inspection, the kitchen staff will take full responsibility.

15, the above system will be implemented from now on. If there are any omissions, please feel free to add them!

Responsibilities of food safety managers in kindergartens II

Post responsibility system for canteen management personnel

First, conscientiously implement the provisions of children's catering work, arrange and allocate the division of responsibilities of cooking personnel, and be fully responsible for the canteen work under the leadership of the director.

Second, to be responsible for organizing the political and professional study of the cooking staff, and to continuously improve their professional ability, increase the variety of meals, and improve the overall level of kindergarten food work by going out, inviting them in, and holding technical competitions.

Third, according to children's age characteristics, organize health workers, accountants, cooks and committee members to make kindergarten meals work plans and weekly recipes for children, so as to achieve scientific collocation and comprehensive nutrition; Supervise and inspect the nutrition calculation of relevant personnel and the storage and archiving of food information, conduct regular dietary surveys, and fully grasp the dietary situation of children.

Fourth, insist on Wednesday's regular cookbook meeting and encourage everyone to speak freely and express their opinions. Achieve the purpose of mutual learning, communication and improvement, and promote a virtuous circle of work.

Five, check, supervise and guide the work of each position in the canteen at any time, find problems and improve them in time, strictly control the food hygiene in all links, and resolutely put an end to food poisoning.

Six, often listen to the opinions and suggestions of faculty and parents, and constantly improve the canteen work, improve the quality of service.

Seven, responsible for the canteen staff annual performance appraisal and evaluation.

Eight, responsible for the safety of the canteen.

Job responsibilities of the cooking squad leader

A, have good professional ethics, love their jobs, a strong sense of responsibility, under the leadership of the director, fully responsible for the daily work of the canteen.

Second, respect the leaders, unite with comrades, please give orders at work, assist the leaders of the park to do a good job in the canteen, be the staff of the leaders, be intimate friends of comrades, and play the role of bridges and ties.

Third, fully mobilize the enthusiasm of the team members, coordinate the relationship between individuals and classes, classes and class rules, classes and the whole park, and strive for perfection to make the cookhouse squad a United and cooperative collective.

Four, responsible for the specific division of labor of team members, the responsibility to the people, so that team members have a clear division of labor, tacit cooperation, positive, strong cohesion.

Five, combined with the kindergarten planning and work arrangements, lead the team members to lead seriously, to complete the task of calling classes with a steelyard, and strive for excellent results.

Six, twice a week to each class to understand the children's meals in each class, solicit opinions from everyone, according to the needs of the work, hold a good cooking class meeting, improve the work, and constantly improve the service level.

Seven, lead everyone to do a good job in the health work of the team.

Eight, do a good job in the registration, storage and cleaning of the team's property and materials to ensure that the property is not lost.

Nine, lead everyone to establish the work consciousness of the team to do things by themselves, from small to complete the team work independently.

Ten, at the end of each month with the keeper is responsible for the inventory of goods in the warehouse.

Eleven, lead the team members to complete all kinds of reports, so that the figures are accurate and submitted in time.

Responsibilities of food safety managers in kindergartens 3

1. The director is the legal representative of the kindergarten and is fully responsible for the management of the canteen. Keep pace with the times, improve and adjust canteen management regulations and improve canteen management network according to the spirit of superiors.

2. The general affairs director is the assistant of the director, who organizes and leads the logistics affairs, is responsible for managing the daily work of the canteen, organizes the canteen staff to study, and ensures the timely supply of lunch and boiled water for teachers and students with good quality, quantity and cleanliness.

3. Organize dietitians to learn about infant nutrition, hygiene, food safety and cooking knowledge, consolidate the professional thinking of dietitians in canteens and improve their cooking skills. Always listen to the opinions of teachers and parents to improve the quality of service.

4. Educate and publicize the canteen staff on fire prevention knowledge at ordinary times, enhance their awareness of fire prevention, attach importance to fire prevention work, and prepare fire prevention equipment. Usually liquefied gas should be switched on and off at will, and the electric water heater should be standardized.

5, the canteen should be strictly checked and accepted, do not buy, do not process rotten food, do a good job in food hygiene.

6, canteen staff should do a good job of cleaning and disinfection inside and outside the canteen. Check the canteen environment and nutritionist's work every week, feedback the inspection situation in time, improve the efficiency of the canteen, and ensure the clean and standardized operation of the canteen.

7. Dining utensils in the canteen should be managed by special personnel, and it is not allowed to rent or lend them privately. Sterilize a meal at ordinary times and put it in a sealed room and a special cabinet after disinfection in time.

8, canteen equipment should be carefully maintained, timely maintenance, to ensure the normal operation of the canteen.

9, canteen staff to regular physical examination, pay attention to personal hygiene. Take your temperature every morning, saying that there is no physical discomfort, diarrhea and other abnormal conditions. You can only go to work if you are in good health.

Canteen staff management system

1 Employees shall have a health check-up at least once a year, and receive temporary check-ups when necessary. Anyone who suffers from diseases that hinder food hygiene shall not engage in direct contact with imported food.

Employees with fever, diarrhea, skin wound or infection, pharyngeal inflammation and other diseases that hinder food hygiene should leave their posts immediately, and can only resume their jobs after finding out the reasons, eliminating the diseases that hinder food hygiene or curing them.

3. Establish employee health records.

4. Staff training

1) Conduct health knowledge training for new employees and temporary employees, and they can only take up their posts after passing the training.

2) On-the-job employees should receive regular training, and the training situation should be recorded.

Management system of sanitation work such as cleaning and disinfection.

1 a cleaning and disinfection system should be established to ensure that all food processing and business premises are clean and hygienic and prevent food pollution.

2 The detergents and disinfectants used shall comply with GB 14930 and GB 1 Hygienic Standard for Cleaning Food Tools and Equipment and GB 14930 Hygienic Standard for Cleaning Disinfectants for Food Tools and Equipment and other relevant hygiene standards and requirements.

3. Equipment and instruments used for cleaning, cleaning and disinfection should be placed in special places for safekeeping.

4, the operator hand disinfection equipment and tools requirements:

1) Equipment and tools used for food processing should be washed after use, and those that come into direct contact with food should also be disinfected.

2) When cleaning and disinfecting, attention should be paid to prevent food and food contact surfaces from being polluted.

3) Equipment and tools that have undergone chemical disinfection shall be thoroughly cleaned after disinfection.

4) The cleaned and disinfected equipment and tools should be stored in the cleaning facilities to avoid re-pollution.

5) Equipment and tools for food processing operations shall not be used for purposes unrelated to food processing.

5 sample retention requirements

1) All foods eaten collectively by children should be sampled.

2) Food samples should be stored in sealed special containers after cleaning and disinfection according to varieties, and stored for more than 48 hours under cold storage conditions, and the sample retention of each variety should be no less than 100g g. ..

6 record management

1) Key items in raw material procurement and acceptance, processing and operation, hygiene inspection, personnel health status, education and training, food sample retention, inspection results and complaints, treatment results after problems are found and measures taken shall be recorded.

2) All records shall be signed by executives and inspectors.

3) The person in charge of each post shall urge relevant personnel to make records as required, and check the relevant contents of the records every day. Food hygiene administrators should regularly check relevant records and files.

4) Relevant records shall be kept for at least 12 months.

Hygienic requirements for canteen facilities, equipment and tools

1. The equipment and tools used for food processing should be constructed to ensure food hygiene, easy cleaning and disinfection, and easy inspection, so as to avoid lubricating oil, metal chips, sewage or other substances that may cause pollution from staying in the equipment and tools due to structural reasons.

2. The surfaces of food containers, tools and equipment in contact with food should be smooth without depressions or cracks, and sharp corners should be avoided at the corners inside the equipment to avoid the accumulation of food crumbs and dirt.

3. The equipment should be placed in a position convenient for operation, cleaning, maintenance and reducing cross-contamination.

4. Tools and containers used for raw materials, semi-finished products and finished products should be separated and clearly marked; Tools and containers used for cutting and mixing animal and plant foods in raw material processing should be separated and clearly marked.

5. All equipment and tools used in food processing areas and those that may come into contact with food should be made of materials that are nontoxic, tasteless or odorless, corrosion resistant, mildewproof and conform to hygiene standards. The structure of equipment and tools that are not in contact with food should also be easy to keep clean.

6. In principle, wooden materials shall not be used for the food contact surface (except those required by the process), and tools made of wooden materials must be used to ensure that the food will not be polluted.

7, tableware cleaning and disinfection and cleaning facilities hygiene requirements

1) Tableware should be disinfected by thermal method, except that it cannot be used due to material and size.

2) Tableware should have a special cleaning pool, which is separated from the cleaning pool of food raw materials, cleaning tools, tools and containers that come into indirect contact with food. The water tank should be made of impervious materials such as stainless steel or ceramics, which is not easy to scale and easy to clean. All kinds of pools should be clearly marked to indicate the purpose.

3) The scale and quantity of cleaning and disinfection equipment and facilities should meet the needs.

4) Cleaning facilities for storing sterilized tableware shall be provided, and the structure shall be airtight and easy to clean.

8. Hygienic requirements for dust-proof, rodent-proof and insect-proof facilities.

1) processing and business premises shall be equipped with dustproof, rodent-proof and insect-proof facilities as required. And keep a certain distance from food processing operations.

2) Metal grating or net cover shall be installed at the outlet and exhaust port of the drainage ditch to prevent the invasion of rats.

9. Hygienic requirements for lighting facilities: the processing and business premises should have sufficient natural lighting or artificial lighting, the working surface in the food processing area should not be less than 220lux, and other places should not be less than 1 10lux. The light source should not change the natural color of the observed food.

10. Hygienic requirements for temporary waste storage facilities.

1) Waste containers should be set up where waste or garbage may be generated in food processing areas.

2) The waste container should be equipped with a cover, which is made of solid and impervious materials to prevent the invasion of harmful animals, odor or sewage overflow, and the inner wall should be smooth and easy to clean.

3) Temporary centralized waste storage facilities should be set up in appropriate places outside the processing and business premises, and their structures should be sealed to prevent pests from entering and breeding and not pollute the environment.

Responsibilities of food safety managers in kindergartens 4

1, tableware disinfection system

(a) tableware must be washed and disinfected before use.

(two) washing tableware must use a special pool, and are not allowed to be mixed with other pools such as washing vegetables and meat.

(3) Detergents and disinfectants used for tableware cleaning and disinfection must meet the hygiene standards and requirements of food detergents and disinfectants.

(4) Disinfected tableware must be stored in a special tableware cleaning cabinet. Cleaning cabinets for meals should be cleaned and disinfected regularly to avoid pollution.

(five) disinfected and unsterilized tableware should be stored separately, and there must be obvious signs on the storage cabinet.

2. Rough machining management system

(1) The roughing room shall be kept clean and sanitary, and equipped with fly and mouse prevention equipment. The purchased raw materials are advanced in the roughing room, and the food is classified on the shelves.

(two) all kinds of food raw materials, in the process of rough machining, should first check the quality of food, found rotten, metamorphic, moldy, insect-borne, toxic and harmful raw materials are not allowed to be processed.

(three) the pool for washing meat and vegetables should be used separately and clearly marked, and the meat processing console should be used separately from the vegetable console.

(four) the processed food should be properly kept and protected.

(5) Disinfect the meat washing pool, chopping board, operating table and utensils every day.

3, canteen hygiene inspection system

(a) strictly implement the health system, canteen staff conscientiously perform their duties.

(2) Cleaning and disinfection of the canteen: assign personnel, time, area and quality, disinfect every day, and keep records.

(3) Managers and health care doctors should check the hygiene of the canteen every day, organize a garden-wide inspection once a week, and make records.

(4) Environmental sanitation requirements: the canteen is clean and sanitary, free of garbage, accumulated water and dirt, free of cobwebs on walls, roofs and house feet, free of sediment in the sink, free of sewers, and free of oil stains on range hoods.

(5) Tableware hygiene requirements: tableware and cookware should be cleaned once, cleaned three times and cleaned four times. The cleaning cabinet is disinfected every day, and the tableware is put into the cleaning cabinet immediately after disinfection to prevent secondary pollution. Stew the vegetables clean, separate raw and cooked, and clearly mark them. Stove and chopping board should be clean and free of oil stains, towels should be classified for special use, and refrigerators and cabinets should be disinfected regularly.

(6) Warehouse inspection: according to the warehouse management system.

4. Catering system

(a) cooked food into clearly marked containers (pots, barrels), and used alone, positioning storage. Keep it clean after use.

(2) After children's food is cooked, its central temperature shall not be lower than 70 degrees Celsius, and cooked food shall be stored separately from food raw materials or semi-finished products.

(3) Foods that need to be preserved for a long time after cooking and before eating shall be preserved at a temperature higher than 60 degrees Celsius or lower than 10 degrees Celsius.

(four) where the container for storing cooked food should be disinfected before use.

5, food hygiene "May 4th system"

(a) from raw materials to finished products to implement the "four noes" system:

1, buyers don't buy rotten raw materials.

2, the keeper, inspector does not accept rotten raw materials.

3. Processors and chefs don't need rotten raw materials.

4. Teachers in each class don't give children bad food, don't hold food by hand, and don't store and package food with unclean materials.

(two) the finished food storage to implement the "four isolation":

1, finished products and semi-finished products are separated.

2, raw and cooked food isolation.

3, food and medicine isolation.

4. Food is isolated from natural water.

(three) the use of (food) utensils to implement the "four customs" one washing, two brushing, three flushing, four disinfection (steam or boiling water disinfection).

(four) the implementation of environmental sanitation "four fixed", personnel, content, time, quality, dicing division of labor is responsible for.

(5) Personal hygiene should be "four diligence": wash hands and cut nails frequently, take a shower and cut hair frequently, wash clothes and bedding frequently, and change work clothes frequently.

6, food hygiene and safety management system

1, kindergarten food hygiene and safety management must adhere to the "prevention first" working principle, and implement the working principles of supervision and guidance by the health administrative department, management and supervision by the education administrative department, and concrete implementation by kindergartens.

2, the kindergarten set up a "food hygiene and safety leading group", equipped with full-time or part-time food hygiene management personnel. Formulate strict inspection and implementation measures, establish post responsibility system, decompose responsibilities step by step, implement them to specific posts and personnel, be responsible step by step, and regularly supervise the implementation of responsibilities.

3. The kindergarten canteen must obtain the food hygiene license issued by the local municipal health administrative department, strictly implement the facilities and staffing standards stipulated by the health department, actively cooperate with and take the initiative to accept the health supervision and inspection by the local health administrative department.

4. Kindergarten canteens shall establish various food hygiene and safety rules and regulations and post responsibilities, and relevant hygiene management provisions shall be publicized in dining places to accept diners.

5. We should conscientiously implement the "Food Hygiene Law of People's Republic of China (PRC)", take the hygiene law as the criterion, and regularly organize canteen managers and employees to study and train food hygiene and safety laws and regulations and nutrition knowledge, and conduct assessment.

6, the implementation of the "kindergarten food hygiene and safety management system", regularly carry out various inspection and appraisal activities and basic skills competitions for employees.

7, food hygiene and safety system

1, the canteen should establish strict safety measures to prohibit non-canteen staff from entering the food processing operation room and food raw material storage room of the kindergarten canteen at will to prevent poisoning incidents and ensure the health and safety of teachers and students.

2, canteen staff must have a health check every year, new and temporary work of food production and marketing personnel must have a health check, obtain a health certificate before they can take part in the work.

3, canteen staff should have good personal hygiene habits, must do:

(1) Wash hands with soap and running water before work, after handling food raw materials and after defecation; Wash your hands and disinfect before touching direct food;

(2) Wear clean work clothes and work hats, and put your hair in the hat;

(3) Don't grow long nails, apply nail polish or wear a ring to process food;

(4) Smoking is not allowed in food processing and sales places.

4. Seriously implement the "food acceptance, storage and processing system" and order and cook vegetables and food according to the demand of the day.

5. Strictly implement a series of health management rules and regulations, such as the system of cleaning, disinfection and cleaning of meals and utensils, the system of morning inspection for employees in canteens, and the system of sanitation and cleaning inspection in canteens, establish and improve the emergency handling mechanism for food poisoning or other food-borne diseases in kindergartens, implement the system of food hygiene accountability, and prevent collective food poisoning.

6. Before going off work every day, check whether the stove and electric switch are turned off.

7. Snacks and lunches are served in winter and summer, so as to be "five hot" and "five cool", and the food, vegetables and soup leaving the canteen should be stamped.

8, food procurement, acceptance, storage and processing system

1. In principle, food procurement should be delivered to the park in the designated distribution center.

2. Under special circumstances, when purchasing, the purchaser must obtain and verify the certificate in accordance with the relevant regulations, and strictly check the food quality and food label, hygiene license or inspection certificate.

3, every day there is someone who is responsible for the acceptance of food, and carefully recorded.

4, acceptance, a look at the supply is fresh, with or without peculiar smell; Second, see if there are regular manufacturers, production date and shelf life (whether the goods are within the shelf life). Put an end to corruption, deterioration, food beyond the shelf life, and food supplied by manufacturers without inspection certificate and hygiene license entering the canteen.

5. After the food passes the inspection, it shall be weighed and received.

6, food storage should be classified, partition off the ground (at least 65438±05cm) storage. It is forbidden to store other sundries in food storage places, and the auxiliary materials cylinder must be stamped.

7. The stored food should be marked with the date of purchase, and the food should follow the principle of "first in, first out". The temperature in the refrigerator should meet the hygienic requirements of food storage.

8. Tools and containers used for processing raw materials, semi-finished products and finished products, such as knives, piers, plates, barrels, pots, baskets, rags, etc., must be clearly marked, so as to be used separately, stored in a fixed place, washed after use and kept clean.

9. Wash the vegetables before cutting, soak them for ten minutes, and then wash them thoroughly. Eggs should be cleaned and disinfected before use. The cleaning of meat, aquatic products and vegetable raw materials must be carried out in special cleaning pools respectively.

10, the hygienic quality of food raw materials to be cooked should be strictly checked before cooking or batching; Food must be cooked, and its central temperature shall not be lower than 75℃. Processed cooked products should be stored separately from food raw materials or semi-finished products to prevent cross-contamination.

9. Food supply system

1, the food supplied must meet the food hygiene standards, meet the nutritional requirements of children's daily intake, and strive to be full of color, fragrance and taste.

2, shall not supply raw mixed food and vegetables.

3, food supply places have good ventilation facilities, by the specialist to do a good job of daily cleaning.

4. Nutritionists should carefully cut vegetables according to the characteristics of young children, don't repeat dishes every week, pay attention to the deployment of color varieties and nutritional elements, and ensure that meat and vegetables are matched, rice and flour are combined, and the thickness is dry.

5. Provide sick dishes for frail children, children with asthma and allergic constitution.

6. The temperature of children's food should be adjusted at any time according to different seasons. Five heats in winter: hot rice, hot vegetables, hot soup, enthusiasm and hot water; Five coolness in summer: cold rice, cold vegetables, cold soup, cold snacks and cold boiled water.

7. Food should be put into the pantry in time after cooking, and the time from cooking to serving should not exceed 2 hours.

10, food sample retention system

1. All kinds of dishes (including flour products with stuffing) served on the same day should be kept in the refrigerator for 48 hours respectively.

2, each plate of samples is more than 250 grams, and make sample records, so as to check at any time.

3. There are 3 sets of sample holding containers. If the sample holding time exceeds 48 hours, the containers should be treated, cleaned and disinfected in time.

4. There should be a special person in charge of the sample retention refrigerator, and no other food should be put in the refrigerator.

1 1, cleaning, disinfection and cleaning system of dining room tableware and tools.

1. Tableware and tools in the canteen must be cleaned and disinfected on time and put in a fixed position after use.

2, canteen tableware, raw and cooked containers should be stored separately. Cooked food containers and tableware must strictly implement the system of "one washing, two cleaning, three disinfection and four cleaning".

3, cleaning tableware, tools must be carried out in a special pool. Boiling and steam disinfection shall be carried out at a temperature of 100℃ 10 min. When boiling disinfection, tableware and tools must be completely immersed in boiling water; If infrared disinfection is used, the temperature should be controlled at 120 degrees and the action time should be 15~20 minutes; When chlorine-containing preparations are disinfected, the concentration of available chlorine is generally 250mg/L, and the duration of action is more than 5 minutes. During disinfection, the disinfected tableware and tools must all be soaked in disinfectant.

4. Disinfected and unsterilized tableware and tools should be stored separately and clearly marked on the lockers.

5. The tableware and tools after cleaning and disinfection must be stored in a special closed cleaning cabinet for later use. Clean the cabinet regularly and keep it clean.

6, all kinds of pool according to the label, must be cleaned in time after use.

7. Tableware, washing tools and disinfectants must meet the hygiene standards or requirements. Washing products and disinfectants must have fixed storage places (cabinets) and obvious signs. (a), project safety director and security officer responsibilities