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Summary of food hygiene and safety work in kindergartens in 2019

Kindergarten food hygiene and safety work is related to the life and health of all young children and is related to the stability and development of kindergartens. Doing a good job and carrying out food hygiene and safety work in kindergartens is the need to ensure the health and safety of teachers and students and respect the rights of children. It is the need to implement the people-centeredness of the Party Central Committee and promote the overall development of children. In the past year, under the leadership of the county party committee, the government and the county education bureau, under the supervision and guidance of the health and epidemic prevention departments, our park has always placed food hygiene and safety work at the forefront of kindergarten work. From the beginning to the end, we have implemented the relevant laws and regulations on food hygiene, continuously strengthened the construction of canteens, strengthened the management of food hygiene and safety, and effectively prevented the occurrence of food poisoning and infectious diseases, thus ensuring the health of all young children. According to the specific requirements and work responsibilities of the "XX Year Safety Work Objective Management Assessment Responsibility" signed with the County Education Bureau, in accordance with the relevant requirements of the higher authorities, combined with the actual situation of our park, the food safety and safety work of our park in XX is summarized as follows. :
First, to raise awareness and strengthen the food hygiene work leading the park. The main leaders have been personally grasped, in charge of the leadership, and the responsibility to the people, the food hygiene and safety work has been included in the important agenda of kindergarten work.
1. Establish a leading group for food hygiene and safety work in kindergartens:
Team leader: ×××
Deputy leader: ×××
×××
Group members: Zuo Yingwen, Li Zhiyun, Liu Xiaoling, Zheng Yimin, Ma Rongchun, Zhao Lixin, Xu Chongying
2. Responsible for the implementation of infectious disease prevention and control work and food hygiene and safety work at different levels:
Total responsible person: ×××
Specific responsible person: ×××
Large group responsible person: ×××
Middle team responsible person: ×××
Small group responsible person: ×××
Logistics group responsible person: ×××
Responsible person of each class: squad leader.
3. Hold the leadership team meeting and the faculty meeting respectively, organize the study of Jingjiaozi [XX] No. 35 file and the general education base [XX] No. 10 file. “×× City Education Bureau forwards ×× City Food Safety Committee on prevention of spring Notice of Early Warning Announcement for Summer Food Poisoning Accidents, XX37 File of Jingjiao Character, XX40 File of Jingjiao Word “Emergency Notice of Education Bureau of XX Yi and Yi Autonomous County on Further Strengthening School Health Work”, Organizing Learning ××傣The Education Bureau of the Yi Autonomous County and the Food and Drug Administration of the XX Dai and Yi Autonomous County jointly issued a notice on the prevention of food safety accidents in schools, so as to improve the awareness of food hygiene and safety at all times.
4. Organize faculty and staff, especially logisticians, to study the laws, regulations and archives on food hygiene, such as the Food Hygiene Law of the People's Republic of China and the May Fourth System of Food Hygiene. Require faculty and staff to raise their sense of responsibility, enhance their safety awareness, and make alarms and sounds, and earnestly recognize the importance of children's food hygiene and safety work to ensure the safety and health of young children.
Second, improve management and improve service quality
1. Formulate and improve various food hygiene and safety systems and develop and manage 10 food hygiene and safety management systems on the wall: “Food Hygiene System”, “Restaurant Health Management System”, “Tableware Cleaning, Disinfection and Cleaning System”, “Cooking and Processing Management System” 》, “Food Roughing Management System”, “Warehouse Material Management Registration System”, “Materials Purchase System”, “Sanitary Inspection System”, “Personal Health System”, “Practitioner Health Knowledge and Health Inspection System”.
2, the canteen hygiene management to keep the environment inside the canteen clean, there are "three defenses" measures, indoors no flies, no dust, no flaws, no traces of rats, adhere to daily cleaning, to achieve the ground, appliances see the true color; canteen indoor and outdoor health implementation The bag is dry, keep the utensils clean and clean, and it is responsible for cleaning and sanitation. Clear tasks, insist on: walls, roofs are often cleaned without black scale, oil stains, spider webs, doors and windows are clean and bright; screens are intact, dust-free grease, tableware clean and bright . Kitchen utensils and tableware can be washed, cleaned, washed, and disinfected in a cleaning cabinet. The detergent and disinfectant used are safe and harmless to the human body; the staff can use various facilities reasonably at work. , equipment and appliances, do not violate the rules of use and forced work; staff carefully check the door and window water and electricity before leaving work, to prevent fire, theft, poisoning and other accidents, to ensure all safety.
3. Food procurement, processing, and storage management Strengthen the management of food procurement, processing, storage and other barriers, ensure the health and safety of purchased foods and raw materials, meet the national health requirements, and insist on claiming for the purchase and registration. All the personnel who store food and raw materials are managed by non-direct personnel. The kitchen has a special washing pool. The utensils for raw, cooked, cooked and vegetarian foods are strictly separated, and the cutting boards are arranged neatly and processed. And the knife has a clear mark, strict production and processing of raw and cooked and processing, and strictly enforce the daily production of rice menu, the same day eating system, in order to prevent the harm of children's health caused by overnight meals, teachers should strictly control the feeding, to prevent expired, Deteriorating, rotten foods are consumed by young children. It is prohibited to purchase, process and produce wild mushrooms, green beans, sprouted potatoes and salad dressings.
4, personal hygiene management staff have an effective health knowledge training certificate and health certificate; strict inspection of personal hygiene "four Qin" off: wash hands, cut nails, take a bath, haircut, wash clothes, bedding, go to work You must go to the locker room to change clothes, remove any jewelry, check the clothes and hats of the canteen staff every day; strengthen the study of health knowledge and health knowledge, enhance the awareness of prevention, and immediately isolate the treatment when there is a contagious disease. Go back to the job.
5. Drinking water management The secondary water supply for drinking water should be cleaned twice a year. Before the start of the semester, please ask the water plant personnel to clean carefully, and the pool should be covered and locked. Children's drinking sanitation qualified Yunhai Shanquan bottled water.
6. There are no fast food restaurants, barbecue shops and food and beverage outlets around the kindergartens in the vicinity of kindergartens. The departments of industry and commerce, health supervision and other departments supervise and inspect the cold drinks and confectionery products sold by ice fruit shops and non-staple food stores, and prohibit the sale of unqualified food to young children.

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