Second, the school conducts health knowledge training for canteen staff twice every semester, and implements the time, personnel and training content.
Three, canteen employees must actively and seriously participate in training, and make learning records.
Four, after each training, organize canteen staff to conduct a training health knowledge assessment, those who fail, make-up exam. If the make-up exam is unqualified, it will not be hired.
Five, the school should collect training materials, make training records, collect papers, and file.
6. All canteen staff should actively participate in various political studies, meetings and collective activities, establish the idea of serving teachers and students, enhance service awareness, study business knowledge and nutrition knowledge hard, and improve service quality and work efficiency.
Seven. All canteen staff should enhance their sense of time, go to work on time, and managers should consciously abide by the school handover system.
Eight. Strictly observe the sick leave system.
Nine. Dining room staff should be dignified and tidy, and they are not allowed to enter the workshop without working clothes and hats. Gay men don't have long hair, and lesbians don't wear rings or earrings when they work.
10. The canteen staff must eat in a unified place, and must not eat snacks indiscriminately, let alone take things home.
1 1. You are not allowed to leave your post during working hours, otherwise it will be treated as absenteeism and you cannot do anything unrelated to your work. It is forbidden to wash clothes in the workshop.
12. No drinking at noon and no work after drinking. Smoking, slapstick and loud noise are prohibited in the work area.
Thirteen. Pay attention to saving water, electricity, steam and liquefied gas, and put an end to running, running, dripping and leaking.
14. For cooking machinery, users should carefully maintain and strictly implement operating procedures to ensure the safety of personnel and the normal operation of mechanical equipment. Passengers are strictly forbidden to take the freight elevator to prevent safety accidents.
Fifteen. The canteen should be strictly managed by fees, and no one can accept cash.
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First, training objectives
Canteen health management personnel and canteen staff.
Second, the basic requirements of the post
1. canteen management personnel
(1) Love teachers and students, love their jobs, have a strong sense of professionalism and responsibility, and enthusiastically serve education.
(2) Good physical and mental health and moral quality, with the health certificate of canteen employees.
2 canteen staff (including chefs, buyers, shopkeepers, etc.). )
(1) Love teachers and students and their jobs, and be enthusiastic about serving education.
(2) Good physical and mental health and moral quality, with the health certificate of canteen employees.
(3) Have a certain cultural foundation.
(4) Have good personal hygiene habits.
Third, the purpose of training.
"Food is the first priority for the people, and safety is the first priority for food". Food hygiene and safety is an important issue related to the physical and mental health of every teacher and student in kindergarten. In order to standardize the management of food hygiene in kindergartens, prevent food poisoning accidents, and ensure the health of teachers and students, canteen staff are trained in food hygiene knowledge in a planned and regular manner, especially: strengthen the training of food hygiene knowledge, professional knowledge and standardized operation, improve the overall quality of employees, and be civilized, disciplined, and love school and students; Safe, hygienic, orderly and standardized.
Through training, canteen managers and employees can understand and master basic food hygiene laws and regulations, basic knowledge of food hygiene and dietary nutrition, establish good professional ethics and service consciousness, and consciously abide by relevant laws and regulations and food hygiene operation norms in practical work, so as to finally achieve the goal of comprehensively improving the food hygiene management level of kindergartens and reducing and controlling the occurrence and prevalence of collective food poisoning and food-borne diseases (including intestinal infectious diseases).
Four. Contents of training and education:
1. Knowledge of laws and regulations
People's Republic of China (PRC) Food Hygiene Law, People's Republic of China (PRC) Infectious Disease Prevention Law, Regulations on Hygienic Management of School Dining Rooms and Students' Collective Dining, Measures for Hygienic Supervision of Students' Collective Dining, Hygienic Standards for Catering Industry and Collective Dining Distribution Units, etc.
2. Food hygiene management knowledge
(1) Hygienic requirements for canteen buildings, facilities and equipment, and canteen layout.
(2) Water source management and environmental sanitation requirements.
(3) Health management rules and regulations and post responsibility system: food hygiene system, tableware washing, disinfection and cleaning management system, food procurement, storage, processing and sales system, warehouse management system and food hygiene accountability system.
(4) Personal hygiene requirements.
3. Hygienic requirements for food processing operations
(1) Hygienic requirements for food procurement and transportation;
(2) Hygienic requirements for food acceptance, storage and preservation;
(3) Hygienic requirements for food processing, cooking and meal sharing;
(4) Hygienic requirements for cleaning and disinfection of food processing tools, utensils and tableware.
4. Food pollution and its prevention and control knowledge.
5. Prevention knowledge of food poisoning and common intestinal infectious diseases:
(1) food poisoning: bacterial food poisoning, toxic animal and plant food poisoning, and chemical food poisoning.
(2) Common intestinal infectious diseases: viral hepatitis A, bacillary dysentery, typhoid and paratyphoid, cholera and paratyphoid.
(3) Food poisoning treatment principles and reporting requirements.
(4) Cases of food poisoning and intestinal infectious diseases.
6. Dietary nutrition knowledge
(1) Basic nutrients for human body (pagoda of balanced diet);
(2) The influence of storage, processing and production on the nutritional components of food;
(3) the collocation of nutrients in the diet.
7, daily safety issues: food hygiene and safety, fire safety, electricity safety pot.
Furnace safety, mechanical equipment operation safety and personal self-protection safety system.
8, food hygiene and safety education and job skills training.
9, the canteen regularly organize relevant personnel to carry out on-the-job training or skills competition activities, to ensure that employees constantly adapt to the needs of development, at least once a semester.
5. Give appropriate rewards to business backbones and people who have made remarkable progress, encourage them to learn business and technology and improve service quality.
Verb (abbreviation for verb) training schedule:
From 12-2, 2 hours of training and study will be arranged every Friday.
Sixth, the training form:
Give priority to self-study and self-mastery. According to the requirements of superiors, kindergartens educate employees in a certain depth and breadth through explanations, distribution of materials and photo exhibitions, aiming at the needs of daily life and seasonal problems. At the same time, due to the strong professionalism of some safety issues, relevant safety functional departments are invited to hold special lectures in the park if conditions permit.
Seven, education and training sources:
1. Official laws and regulations issued by the state and local governments.
2. Relevant safety documents issued by superiors.
3. Some information about safety in the newspaper.
4. Some information about Internet security.
5. Safety work information released by government functional departments.
Percent Network-Staff Training Contents in Staff Training Materials for Dining Rooms