Children s dietary hygiene requirements, kindergarten hygiene requirements

To be rich and diverse, and then to be healthy, safe, hygienic and clean, this is the easiest.

Dietary hygiene requirements for children's dietary hygiene is very demanding, because children's hygiene is very strong, and it is required to be very healthy.

The toddler diet must be beaten on the throne of the three emperors, and the useless one has a stomach, and there is no one with sincerity, so he must call to ask for it.

The details of the kindergarten hygiene requirements are as follows:

1. Environmental hygiene.

1.Establish and improve the indoor and outdoor environment cleaning system, a small cleaning every day, and a large day every week.

Scanning, slicing and wrapping, people, fixed-point, regular inspection.

2.Children's play teaching aids should be kept clean, and they should be disinfected and cleaned regularly.

3.Always keep indoor air circulation and sufficient sunlight, and open windows regularly for ventilation in winter, and have mosquito and heat prevention equipment indoors.

4.Toilets are clean, ventilated, cleaned and disinfected regularly.

2. Personal hygiene.

1.Each child - a towel, daily necessities.

Dedicated personnel to do a good job of disinfection.

2.Young children should wash their hands before eating and after using the toilet, wash their hands and face with running water or clean water, and keep them clean frequently.

3.Rinse your mouth after meals and educate your toddler to develop the habit of brushing his teeth in the morning and evening.

4.Children are required to cut their nails once a week and bring a clean handkerchief every day.

5.Children are required to dress neatly, dry their bedding frequently, and wash their bed sheets once a month.

6.Staff members are in good personal hygiene, always keep their appearance tidy, wash their hair and bathe frequently, cut their nails frequently, and wash their hands with soap before children start eating.

Third, the work objectives.

1. Popularize all kinds of public health emergencies.

to improve the self-protection awareness of teachers, students and employees. Sue Tangerine.

2. Improve the information monitoring and reporting network for public health emergencies, so as to achieve early detection, early reporting, early isolation, and early detection.

3. Establish a rapid response and emergency response mechanism, and take timely measures to ensure that public health emergencies are not on campus.

The hygiene requirements that should be followed in the meal link of the kindergarten daily life are as follows:

1. The food must be hygienic and clean. It depends on the ingredients and the cleanliness of the kitchen, as well as the health of the chef.

2. The service staff who pick up the meal, including the teacher, and the students who eat the meal, should wash their hands before picking up the meal and before eating.

3. Dining utensils should be kept clean.

4. Guide students not to eat food on the table.

5. Clean and hygienic after meals.

When arranging students' meals, they should be guaranteed their caloric and nutrient needs. At the same time, attention should be paid to cultivating students' good eating habits, not picky eaters, not picky eaters. It is necessary to prevent stomach diseases and intestinal infections among students.

When schools provide students with lunches or extra meals between classes, they should pay attention to supplementing the nutritional deficiencies of the family.

The hygienic requirements for the meals of children in kindergartens are as follows:

1) Meet the nutritional needs of children, and the diet has a complete range of nutrients and the best amount.

2) Suitable for children's digestive ability.

3) Try to make the food have a complete color, flavor and variety, and promote appetite.

4) Absolutely ensure that the food is hygienic and clean, and strictly prevent food poisoning.

Basic requirements for collective children's meal management:

1) Arrange the time and frequency of children's meals reasonably.

Regular and quantitative feeding is conducive to the normal digestion and absorption function of young children.

2) Develop a recipe that is suitable for the age of children according to different seasons.

Cook different foods according to the season, use more high-calorie foods in winter and more light and refreshing foods in summer.

3) Control the profit and loss of monthly meal amount.

Accurately grasp the number of children attending, according to the amount of staple food, so that the monthly meal profit and loss is controlled within 2%.

4) Observe the opening time.

Start meals on time, eat for no less than 30min, take 3 4h between meals, and wait at least 2h between breakfast and lunch.

Hygiene requirements for nutrition rooms and dietitians:

1. Cleaning system.

It is necessary to clean frequently, daily and weekly cleaning, to ensure that the sewers are unobstructed, and the cleaning tanks should be separated. There should be anti-fly and anti-rodent equipment indoors.

2. Food hygiene requirements.

1) Disinfection of food utensils.

The nutrition room should have food utensils and boiling disinfection equipment; The disinfection effect should be ensured during disinfection, and in order to prevent recontamination, the sterilized food utensils should be placed in an appropriate place.

2) Food acceptance.

Purchased food must be collected to ensure freshness and hygiene. In the summer season, food should be placed in a cool place, preferably refrigerated, and spoiled food should never be eaten. Meat products should have a quarantine certificate, and soybean products should have a sample list.

Requirements for reasonable meals for young children:1Provides high-quality protein.

Give more animal food or legumes, diversify the food, provide fresh vegetables, cracked fruits, and meet the needs of various nutrients. Avoid foods that are fried or hard and contain crude fiber. 2.

Eat small, frequent meals. It is best to eat 4 meals a day. Its heat distribution:

20% -30% for breakfast, 10%-15% for extra meals, 40% for lunch, 20%-30% for dinner. 3.Moderate amounts of carbohydrates and fats.

Focus on grains and avoid eating too much pure sugar. 4.Food should be cooked in such a way that it is easy to chew and digest.

Food can be processed into shreds, dices or minced forms. Eating beans should be made into soy products such as tofu, soy milk, etc., eating coarse grains should be fine, and eating fish must be done by removing fish bones or making crisps. In short, infants and young children should be prepared softly and avoid eating whole grains.

For example, beans and peanuts are not bent to avoid causing tracheal foreign bodies. 5.The sensory characteristics of the diet should be good, with good color, flavor and flavor, and change the pattern at any time to improve children's interest in eating and increase appetite.

No or less artificial flavoring agents such as monosodium glutamate. 6。Cultivate good eating habits in children, wash hands before meals, do not be picky eaters, picky eaters, and do not eat snacks and unclean food.

Hygiene requirements that children should pay attention to during meals: disinfection of tables and chairs before meals, washing hands with one tableware during meals, rinsing mouths and wiping hands with napkins after meals, and cleaning the table floor.

Young children have poor immunity, so hygiene is the most important point in daily life. First of all, the selection of materials should be safe, the tables, chairs and tableware must be disinfected before eating, and the children must clean their hands.

Children use sterilized fixed utensils, instruct children not to take rags or brooms, etc., during meals, and try to wipe them clean with paper if there is any spilling of food; Rinse your mouth after meals and during wear to keep your teeth clean, wipe your hands with a napkin, and thoroughly clean the table and floor.