As the saying goes, "Food is the first priority for the people, and safety is the first priority for food!" Food safety has become the top priority of kindergarten work. So how to write a summary of food safety work in kindergartens? The following is a summary of food safety work in kindergartens that I have compiled for you. I hope you like it!
Summary of food safety work in kindergartens 1 Food hygiene and safety work in kindergartens is related to the life and health of all children and the stability and development of kindergartens. Doing a good job in food hygiene and safety in kindergartens is the need to ensure the health and safety of teachers and students, respect children's right to life, and also the need to implement people-oriented and promote children's all-round development put forward by the CPC Central Committee. Over the past year, under the leadership of the county party Committee, the government and the county education bureau, and under the supervision and guidance of the health and epidemic prevention department, our garden has always put food hygiene and safety at the top of the kindergarten work. From beginning to end, we conscientiously implemented the laws and regulations related to food hygiene, constantly strengthened the construction of canteens, and strengthened the management of food hygiene and safety, effectively preventing the occurrence of food poisoning and infectious diseases and ensuring the health of all children. According to the specific requirements and job responsibilities of the "20__ Year Safety Work Target Management Assessment Responsibility Form" signed with the County Education Bureau, in accordance with the relevant requirements of the higher authorities and combined with the actual situation of our park, the food hygiene and safety work in our park for 20__ years is summarized as follows:
One is to raise awareness and strengthen leadership.
The food hygiene work in our garden has always been personally taken care of by the main leaders, and the leaders in charge are specifically responsible, and the responsibility lies with people. Food hygiene and safety work has been included in the important agenda of kindergarten work.
1. Hold leadership meetings and faculty meetings respectively. Organize the study of Nestorianism [20 _] No.35 and General Education Foundation No.20 _10, Notice of the Municipal Education Bureau on Forwarding the Early Warning Announcement of the Municipal Food Safety Committee on Preventing Food Poisoning Accidents in Spring and Summer, Nestorianism No.20 _ _ 37, Nestorianism No.20 _ _ 40 and Education Bureau No.20 _ _ of Dai and Yi Autonomous County. Organize and study the Early Warning Announcement on Preventing Food Safety Accidents in Schools jointly issued by the Education Bureau of Dai and Yi Autonomous County and the Food and Drug Administration of Dai and Yi Autonomous County, so as to improve the awareness of food hygiene and safety prevention at any time.
42. Organize the teaching staff, especially the logistics staff, to learn the laws, regulations and documents related to food hygiene, such as the Food Hygiene Law of People's Republic of China (PRC) and the May 4th System of Food Hygiene. Teachers and staff are required to improve their sense of responsibility, enhance their safety awareness, wake up the alarm, realize the importance of children's food hygiene and safety, and ensure children's safety and health.
Second, improve management and service quality.
1. Formulate and improve various food hygiene and safety systems.
* * * Formulate and put on the wall 10 food hygiene and safety management system, namely, food hygiene system, restaurant hygiene management system, tableware cleaning and disinfection system, cooking processing management system, food rough processing management system, warehouse raw material management registration system, raw material purchase voucher system, hygiene inspection system and personal hygiene system.
2, canteen hygiene management
Keep the canteen clean and tidy, with "three prevention" measures, without flies, dust, cockroaches and rats indoors, and insist on cleaning every day to ensure the true colors of the ground and utensils; The indoor and outdoor sanitation of the canteen shall be contracted out, and the cleaning staff shall be responsible for keeping the utensils clean and tidy. Clear tasks, clean the walls and roofs regularly, without black ash, oil stains and cobwebs, and the doors and windows are clean and bright; The screen window is intact, free of dust and oil, and the tableware is clean and bright. Kitchen utensils (chopping boards, etc.) ) and tableware should be washed, brushed, washed and disinfected once every meal, and stored in the cleaning cabinet after cleaning; The detergents and disinfectants used are safe and harmless to human body; Staff should use all kinds of facilities, equipment and appliances reasonably in their work, and must not use them illegally or forcibly; Before leaving work, the staff should carefully check the water and electricity of doors and windows to prevent accidents such as fire, theft and poisoning, so as to ensure foolproof.
Summary of food safety work in kindergartens 2 In order to strengthen the safety work in kindergartens, enhance the safety awareness of canteen staff, ensure the personal and dietary safety of children, and ensure their happy and healthy growth, according to the guiding spirit of health supervision regulations, our garden has carried out detailed and serious self-examination in light of its own situation. The work is summarized as follows:
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. "Four firsts" means:
(1) Safety first, safety first.
(2) The first leader should pay attention to safety.
(3) The person in charge of safety should go all out to ensure 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.
In order to strengthen the safety work of kindergartens, enhance the safety awareness of teachers and students, ensure the healthy growth of children, and ensure their happy and healthy growth, according to the spirit of the instructions of the District Education Commission on the Regulations on Kindergarten Safety Work, our park conducted a detailed and thorough self-examination of its own situation. The self-inspection situation is summarized as follows:
First, the leading bodies pay full attention to it and improve their ideological understanding.
First, a meeting of the members of the leadership team was held, the responsibilities and specific division of labor were defined, and a kindergarten safety work leading group headed by the principal and the director was set up to carry out research activities on various specific safety work. At the same time, a collective meeting of kindergarten teachers was held to study the documents issued by the Education Committee, requiring teachers to improve their sense of responsibility, enhance their safety knowledge, realize the importance of children's safety work, ensure that children are well educated, managed and protected, and sign a safety responsibility form, so that parents can safely give their children to us.
Second, the fire safety management
According to the spirit of the fire safety instructions of the Education Commission, kindergartens collectively investigate key fire prevention places such as activity rooms, dormitories and canteens, refit power supplies and wires, close the sockets in the classroom when not in use, seal the sockets leaking from the wall with adhesive tape, and put the tow-line sockets in high places (where children can't reach them) to eliminate all unsafe hidden dangers. Check the use of various fire-fighting facilities and fire-fighting equipment. And educate children and teachers on emergency plans to ensure that children and faculty can evacuate safely and orderly in an emergency.
Third, participate in the management of large-scale social activities
Kindergarten's participation in large-scale social activities needs to be approved by the Education Commission, and it is required to organize teachers to clarify their responsibilities, carefully organize and arrange, formulate emergency plans for activities, and assign special personnel to follow them to ensure the personal safety of children and teachers.
Four, bus, morning check, nap on duty management
Kindergarten shuttle bus picks up young children. Schools sign safety responsibility letters with drivers and teachers. Teachers strictly implement the system of succession, carefully count children, and pay attention to managing the safety of children boarding and boarding. Keep records of children's admission, medication and unsafe hidden dangers to prevent leaks. Be careful about picking up unfamiliar children and don't make mistakes. Those who pick up and drop off their children in violation of regulations should be dealt with severely and the daily management of pick-up and drop-off personnel should be strictly controlled. If the child is not picked up, the teacher on duty with the vehicle should be responsible for the end and send the child home safely and correctly. For children who haven't arrived in kindergarten, teachers should do a good job of contact at home in time and report according to the specific situation. If there is any abnormality, you should immediately ask your superiors to prevent the spread of various major infectious diseases or other special circumstances. Teachers who are on duty for children's naps should do their duty, do a good job of maintenance according to the seasonal changes and the specific situation of children, so that every child can have a healthy and safe nap.
Verb (abbreviation of verb) food hygiene management
Kindergarten conducted an in-depth inspection of the sanitary situation of the canteen, completely eliminated the sanitary corner, and timely handled and updated all kinds of unsanitary hidden dangers and habits. The kitchen staff earnestly study and strictly implement the provisions of the Food Hygiene Law and other documents, and sign the catering hygiene responsibility form. The school strengthens the management of food procurement, supply and processing to ensure that the purchased food and raw materials are hygienic and safe and meet the 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.
Summary of food safety work in kindergartens 4. In order to conscientiously implement the spirit of document1February 15, 2004. 1 1 1), further strengthen the food hygiene and safety work in schools, put an end to food poisoning and food-borne diseases, and ensure the food safety and health of teachers and students. Our park has set up a food hygiene and safety leading group, with the director as the leader, the deputy director as the deputy leader, and the teaching and research section, office and general affairs office as members. According to the Municipal Education Bureau,
First, strengthen the leadership of food hygiene and safety in kindergartens.
According to the spirit of the document of the Municipal Education Bureau, our park immediately set up a leading group for food hygiene and safety work, established a safety work organization, made it clear that the director is the first person in charge of food hygiene and safety work, and the deputy director is the direct person in charge, made clear the division of labor among the members of the leading group, formulated an accountability system for food hygiene and safety, strengthened the construction of the food hygiene and safety system, and implemented the responsibility system for food safety work, and put the responsibility into practice.
Two, do a good job in the management of food hygiene and safety in the park.
1, canteen hygiene certificate, complete system. The canteen in our park has complete three certificates and relevant food hygiene and safety management system. Canteen staff hold health certificates and have regular physical examinations, and organize canteen staff to learn relevant health and safety knowledge on a regular basis.
2. The building, equipment and environment of the canteen meet the hygiene standards and relevant requirements, and there are independent food raw material rooms, rough machining rooms, decontamination rooms and advance rooms. There are facilities to prevent rats, flies, dust, cockroaches, pollution, etc., with good ventilation, the canteen is clean and tidy, and garbage can be removed every day.
3. The canteen can strictly implement the system of one scraping, two washing, three flushing, four disinfection and five cleaning. Cutting tools and chopping boards are used separately in strict accordance with raw and cooked conditions; Food storage can separate raw food from cooked food to avoid cross-contamination.
4. Purchasing food raw materials can strictly implement the Hygiene Permit and Product Hygiene Inspection Certificate of food raw material suppliers, and make a good food warehousing registration system. And sign food hygiene agreements with all food raw material suppliers to ensure their food quality.
5, in the process of food production, you can cook according to the principle of ripeness. Vegetable cooking is carried out according to the procedure of one washing, two soaking, three burning and four frying, and no raw materials containing toxic and harmful substances are used to process food. And established a 24-hour food sample retention system.
6, strengthen the supervision of children drinking milk, ensure the quality of food, and do a good job in drinking safety and hygiene.
Through self-examination, it is found that the procurement, transportation, storage and processing of food in our canteen meet the hygiene standards and related requirements. In the future, we will pay more attention to food hygiene and safety, put an end to accidents and ensure the health of young children.
Summary of food safety in kindergartens Chapter 5 aims to strengthen kindergarten management, raise awareness of safety and hygiene, and create a good and harmonious campus environment. Kindergarten has long put safety and health work in the first place, paying attention to peacetime and details. According to the instructions of Daoli District Education Bureau and Taiping Central School, the leading group of food hygiene in our park conducted a comprehensive and serious self-examination on food hygiene and safety in kindergartens. The self-examination and self-correction are now reported as follows:
First, kindergarten leaders attach importance to food hygiene.
At the beginning of this semester, the kindergarten held a special meeting on food hygiene and safety work, defined the responsibilities and specific division of labor, set up a leading group on food hygiene and safety work in kindergarten headed by the head of the kindergarten, made a plan for the specific safety work, and defined the responsibilities. At the same time, a meeting of kindergarten staff and logistics personnel was held to learn the documents issued by superiors, requiring kindergarten logistics personnel to raise their awareness of food hygiene and safety, enhance their common sense of food hygiene and safety, truly realize the importance of food hygiene and safety work, ensure that children are well educated, managed and protected, and let parents safely hand over their children to us.
Two, improve the health and food management system, so that the responsibility to people.
Establish and improve the health management system and accountability system, the responsibility lies with people, do a good job in food hygiene propaganda, and the canteen staff do a general cleaning once a week to ensure that the canteen is clean, ventilated, dust-removed and disinfected. Adjust the internal layout of the kitchen to make the items neat and clean. Strengthened the safety inspection of all kinds of equipment. The safety conditions of cooking machinery, electrical equipment, circuits, switches and sockets attached to the canteen are relatively good, with standardized management and clear operating procedures.
Third, check the content and situation
1. has a food hygiene license and operates in strict accordance with the business scope of the license within the validity period.
2. Bean products and rice will never be overnight, and the rest will be destroyed.
3. All staff members have annual physical examination, participate in relevant training and take up their posts with health certificates.
4, purchasing food ledger, detailed records, put an end to expired and unqualified food into the kindergarten.
5. Strictly purchase the certificate system, and all the purchased foods are complete.
6. Bottled water shall be supplied at a fixed point with inspection certificate.
7. All tableware should be disinfected regularly and in time according to relevant requirements.
8, put an end to non-staff into the kitchen.
Fourth, the rectification measures
(1), strengthen publicity and education to enhance children's awareness of food hygiene and safety. Kindergartens strengthen education through classroom education, blackboard newspaper, knowledge lectures and other forms, so that the knowledge of food hygiene and safety is deeply rooted in the hearts of the people, consciously resist fake and shoddy products and safeguard their own health.
(2) Strengthen management to prevent food from flowing into kindergartens; The production and processing of canteens should be subject to health supervision, strict operating procedures and strengthened supervision.
(3) Do not use disposable bowls, chopsticks and plastic bags to prevent white pollution and food-borne diseases.
(4) Through health education, educate children not to eat moldy food, not to buy three-no products, not to drink raw water and cold water, and educate children to enhance their awareness of self-protection. Use radio, blackboard newspaper and special lectures to publicize health and food safety knowledge and cultivate children to develop good healthy living habits. Educate children not to eat at unlicensed stalls and not to buy non-staple food, drinks and other commodities.
Problems with verbs (abbreviation of verb)
1. Due to financial reasons, the standard of supporting facilities in kindergarten canteens is not high. The warehouse area is insufficient.
2. The employees in the kindergarten canteen are all temporary workers, with low wages and insufficient peace of mind.
In short, food hygiene and safety work must be sustained to prevent food poisoning accidents. In the future, we will make persistent efforts to do a better job in food hygiene and safety.