Kindergarten parent meal system, 2022 kindergarten meal system

1. The kindergarten canteen must establish a system for leaders or teachers to take turns to accompany students to eat.

2. The kindergarten canteen must designate more than one canteen management, leaders or teachers other than employees to accompany each meal. The number of accompanying students should be appropriately determined according to the number of students attending the meal and the variety of meals provided in the canteen, so as to ensure that each meal provided at the meal is accompanied by a leader or teacher, and the opinions of a certain proportion of students can be heard. Kindergarten should be at least once a month to develop a meal schedule, and submitted to the canteen management personnel for the record.

3. The accompanying staff should accompany the students to eat according to the arrangement. Responsible for carefully evaluating the appearance, taste, and quality of the meals eaten, supervising the sanitary environment of the canteen and the work of employees, soliciting the opinions and suggestions of the dining students, and making a record of accompanying meals.

1. The kindergarten canteen must designate one person in charge of each meal to accompany the meal, formulate a meal arrangement once a week, and submit it to the canteen management personnel for the record.

2. The accompanying staff is responsible for evaluating the appearance, taste and quality of the meals, supervising the environmental sanitation of the canteen and the work of employees, soliciting the opinions and suggestions of the dining students, and making records of accompanying meals. The meal record includes the date and number of meals, the visual evaluation of the name, appearance, taste, and quality of the meal, the feedback of students, the problems found and the rectification situation, etc. The meal companion record shall be recorded in detail by the meal companion after the meal.

3. If the accompanying personnel find potential food safety hazards, they should immediately point them out, and supervise the canteen management personnel and employees to rectify them in a timely manner.

4. Meal escorts should strictly perform their duties, and criticize and educate those who do not carefully record the records of meal accompaniment and fail to point out rectification problems in a timely manner, and fail to promptly discover or stop safety problems that endanger students' health, and fail to report food poisoning or infection symptoms in a timely manner, resulting in bad consequences, shall be seriously investigated according to the circumstances.

5. The kindergarten meal system implements the cost accounting system and the self-pay system. The canteen collects the meal fee for the meal escort personnel after accounting according to the food cost every month.

6. The kindergarten canteen must establish a system of accompanying the head of the kindergarten to ensure the safety of the kindergarten diet.

7. The principal should try the meal half an hour before the children's meal, and then go to the children's meal. The director is responsible for carefully evaluating the appearance, taste, and quality of the meals eaten, and dealing with abnormalities in a timely manner. And supervise the environmental sanitation of the canteen and the work of employees, and be responsible for soliciting the opinions and suggestions of the children who eat there, and make a record of accompanying meals.

8. The director shall immediately point out the following situations and require the canteen management personnel to rectify and correct them in a timely manner: the canteen staff does not wear overalls and hats, the female staff wears jewelry, and other items that do not meet the requirements of the professional behavior of employees; Meals that are too light or salty; Other situations that should be rectified and corrected in a timely manner to ensure food safety and hygiene.

9. The director shall immediately stop the following situations: purchasing potatoes, green beans, bean sprouts, frozen food or food containing additives; The quality of the meals is poor, and the parents report that they are outstanding; Other situations that endanger the food safety and hygiene of young children.

10. The director should strictly perform his duties, and criticize and educate those who do not carefully record the records of the meal and do not point out the rectification problems in a timely manner; If safety problems that endanger children's health cannot be discovered or stopped in a timely manner, or obvious symptoms of poisoning or infection are not reported in a timely manner, causing a bad impact, they will be reported to the competent department at a higher level for handling.

11. If the principal can not accompany the meal for some reason, he should report to the school leaders in a timely manner, and the kindergarten shall designate other personnel to accompany the meal before the meal, and do a good job of related work.

12. The canteen management personnel should listen carefully to the opinions and suggestions of the principal, and rectify and implement the problems raised in a timely manner.

13. The principal of the school should accompany the meal at least once a week, and at the same time strengthen the inspection of the canteen and report the inspection situation regularly.

Kindergarten Meal Companion System:

In order to implement the requirements of the "School Food Safety and Nutrition and Health Management Regulations", effectively strengthen the school food hygiene and safety, ensure the safety and satisfaction of students' meals, and combine the actual school conditions of the school to order nutritious meals, the principal is specially formulated to accompany the meal.

1. The school implements the principal to accompany the meal, the principal refers to the school-level leaders, and the school-level leaders take turns to accompany the students to the dining place according to the duty schedule.

If the principal who accompanies the meal cannot accompany the meal for any reason, he shall promptly transfer the relevant responsible person of another school to accompany the meal, and shall not be vacant. The principal of the meal accompaniment shall make a record of the meal accompaniment after the end of the daily meal. In accordance with the requirements of school food safety file management, the school safety office shall archive and keep the meal record book for at least three years.

2. In the process of accompanying meals, the principal should take the initiative to understand the students' dining situation in a timely manner, and give timely feedback to the students' opinions on the meal, so that the food delivery enterprises can improve in time.

3. The principal should check the delivery process 30 minutes before the student eats and taste the student meal.

1) The following situations shall be pointed out immediately, and the food delivery enterprise shall be required to rectify and correct it in a timely manner:

1. The hygienic environment is poor and the items are placed in a messy manner;

2. The staff does not wear overalls, hats, disposable gloves or special tools to directly contact the food to be eaten, and other employees who do not meet the requirements of professional behavior;

2. The taste of the meal is too light, too spicy or too salty;

3. After the meal is cooked, the time limit for eating is more than 2 hours (placed at room temperature) or more than 4 hours (hot storage: keep the core temperature of the food above 60);

4. Catering utensils are not disinfected as required;

5. The food delivery cart and lunch box turnover box are not clean, and the personal hygiene of the food delivery personnel does not meet the hygiene requirements of the catering service personnel;

6. The food delivery cart and lunch box turnover box do not meet the insulation requirements;

7. Other situations that should be rectified and corrected in time to ensure food safety and hygiene.

2) The following situations shall be stopped immediately, and the food delivery enterprise shall take corresponding measures in a timely manner:

1. The food delivery enterprise does not take fly prevention measures for the meals, and the meals are seriously polluted by mosquitoes and flies after being delivered to the school;

2. Making cold meat, raw food, and decorated cakes;

3. Making high-risk foods such as green beans, wild mushrooms, and sprouted potatoes;

4. The food has sensory problems such as moldy and spoilage, adulteration and impurities;

5. The food is empty and has obvious abnormal taste;

6. The lunch box is polluted by the environment during transportation;

7. Other situations that hinder food safety.

4. During the meal accompaniment, the principal should eat in the same area as the students.

At the same time, it is necessary to evaluate the order of students' meals, the appearance, taste, and quality of the meals they eat, and put forward suggestions for dealing with existing problems, and feedback them to the corresponding responsible persons on the same day, and rectify them within a time limit.

V. Where the principal accompanying the meal develops symptoms such as dizziness, vomiting, abdominal pain, diarrhea, or drowsiness after eating, and excludes his own physical causes, he shall immediately inform the responsible person of the school.

At the same time, the students who ate the same kind of food were followed up and observed. If a student is found to have a similar physical discomfort, it will be dealt with in accordance with the relevant plan for the handling of food safety problems in the school.

In order to ensure the food safety of the canteen, further improve the quality and service level of the canteen, and ensure the food safety of teachers and students in the canteen, this system is formulated according to the "School Food Safety and Nutrition and Health Management Regulations".

A) this system to the principal or executive director and children dining together as the first person responsible, other responsible persons involved in the meal for the kindergarten committee members.

2) The garden designates a director or supervisor every day to accompany the meal according to the formulated meal arrangement table, and timely fill in the meal record form and submit it to the canteen management personnel for the record.

3) The accompanying staff is responsible for carefully evaluating the appearance, taste, and quality of the meals in the dining hall, supervising the sanitary environment of the canteen and the work of employees, soliciting the opinions and suggestions of the children, and making a record of accompanying the meal.

(D) the kindergarten uniformly printed meal record form, including the date and meal, the name of the meal, appearance, taste, quality and other visual evaluation, children's feedback, problems found and rectification, the signature of the accompanying person. The meal accompaniment record form must be recorded in detail by the meal accompaniment staff after the meal.

5) On the day of the meal, the person responsible for accompanying the meal is not allowed to bring his own food into the park for meals or additional meals, and is not allowed to open a small stove in the park to make meals.

6) The cost accounting system is implemented for accompanying meals, which is calculated once a month by the canteen according to the cost of food, and handed over to the kindergarten to be deducted from the meal expenses of the faculty and staff.

7) The kindergarten is equipped with tableware for the accompanying staff, and the accompanying staff need to walk into the class ten minutes before the start of the three meals, sit in the nursery class and eat together, and the amount of accompanying meals is uniformly quantified by the canteen (according to the amount of children) and sub-packing.

8) The first responsible person should strengthen the inspection of the accompanying meals, be responsible for supervising the sanitary environment of the canteen and the work of employees, and regularly report the inspection situation. The accompanying staff shall immediately point out the following situations and require the canteen management personnel to rectify and correct them in a timely manner

The hygienic environment of the canteen is poor and the items are placed in a messy manner;

The canteen has insufficient fly-proof, dust-proof, and rodent-proof facilities;

The canteen staff did not wear overalls, hats, disposable gloves or special tools to be directly touched.

those who sell food, and others that do not meet the requirements of professional conduct of employees;

Meals that are too light or salty;

Meals are processed for too long before they are sold.