What is the training method for canteen practitioners?

Training canteen staff, divided into many kinds of training, fire safety, food safety, operation safety, personal grooming training, service attitude training, etc., these are all skills that canteen employees need to master.

Here's a brief introduction

1.First of all, the training of grooming and appearance, canteen employees need to dress uniformly, work clothes, hats, aprons, water shoes, masks and gloves must be all matched, no jewelry and watches can be worn, boys' hair is not eared, girls' hair is all brought into the net hat, no long nails, no beard, etc.!

2.Operation safety training is the training of the use of various machinery and equipment, such as: dough sheeter, vegetable cutting machine, meat cutter, stove ignition, etc., all of which need to be trained and qualified before they can take up their posts.

3.Food safety training is to convey food knowledge, such as which ingredients are spoiled and cannot be eaten, what is the shelf life of which ingredients, boiled eggs cannot be eaten overnight, sprouted potatoes, unfried green beans will be poisoned if eaten, etc., all need training.

4.With good service attitude training, customers will feel a different dining environment and mood, and will not be entangled in some small complaints.

5.Fire safety mainly trains employees, the use and operation of electricity and gas, how to extinguish the fire in the oil pan and so on.

Canteen staff training a lot of knowledge, do a good job you are an expert, good management staff, the company will grow and develop.

Health and hygiene requirements for employees.

1.Canteen employees should hold valid health certificates and food safety knowledge training certificates.

2.The school should establish basic information files for employees, regularly carry out food safety knowledge training, and make training records.

3.Anyone who suffers from dysentery.

Digestive tract infectious diseases such as typhoid fever, viral hepatitis (including pathogen carriers), active tuberculosis, purulent or exudative ** disease.

and other diseases that hinder food hygiene, shall not engage in work that comes into contact with food for direct consumption.

4.The canteen worker has a fever.

Diarrhea, wounds or infections, pharyngeal inflammation and other diseases that hinder food hygiene should be removed from work immediately. To find out the cause, rule out the disease that hinders food hygiene or ** before returning to work.

5.Canteen workers should maintain good personal hygiene and adhere to the "four diligences", that is, frequent hand washing and nail clipping, frequent bathing, frequent haircuts, and frequent washing of work clothes and hats.

6.Canteen workers should wear clean work clothes and hats when operating, and their hair should not be exposed, and they should not have long nails or nail polish.

No smoking, no snacking, no jewelry.

7.Employees wear work clothes (including clothes, hats, and masks) to work.

1. Grooming and appearance training.

First of all, the training of grooming and appearance, the canteen staff should first keep their appearance clean and tidy, so as to respect the customer's food.

2. Training on working environmental hygiene standards.

As a canteen practitioner, it is necessary to ensure the cleanliness of the canteen, which is the basic quality of the practitioners, and it is also the respect for the industry, and the cleanliness of the environment also represents the overall quality of the practitioners.

3. Standards for the application of ingredients.

The last training content is the selection criteria of ingredients, which must be based on safety and hygiene, and absolutely avoid the occurrence of food poisoning caused by the use of spoiled ingredients.

1. Hygiene requirements for employees 1. Wear clean work clothes and hats, and hair should not be exposed. No smoking. 2. Hands should be kept clean during operation, and hands should be washed before operation.

Hands should be disinfected when handling food for direct consumption. 3. Workers who operate direct food should wash their hands when they have the following conditions: before starting work; before handling food; Toilet.

The training content of catering staff can be referred to:

Service attitude. Training service knowledge.

Basic knowledge: mainly staff rules, service awareness, politeness and etiquette, professional ethics, etc.

Professional knowledge: mainly job responsibilities, work procedures, operation forms, etc.

Relevant knowledge, history and geography of each country, customs and etiquette, folklore and religious knowledge, etc.

The content of the training of canteen practitioners should be around health, the ingredients should be fresh, the dress should be neat, the environment should be hygienic, and the dishes to be cooked and the things to be cooked should be fresh.

The training content of canteen practitioners is still under normal circumstances, and the training content of canteen practitioners may be to train some businesses in the canteen and some jobs to train.

Training content of school canteen practitioners (1) Canteen hygiene management 1. Sanitation management of cooking utensils in the canteen Canteen drinking utensils should be used separately from raw and cooked, and should be clearly marked, stored in a fixed position, and washed after use. Reusable drinking utensils, utensils and containers for food for direct consumption must be cleaned and disinfected before use. Commonly used disinfection methods are:

Heating disinfection method, drug disinfection method, boiling water disinfection method. Detergents and disinfectants used for cleaning should be safe and harmless to the human body; Food additives, detergents, and disinfectants must have a fixed storage place or cupboard, which should be stored separately from food and clearly marked. 2. Food procurement management of canteens Canteen procurement personnel should strictly control the procurement of good food, and shall not purchase food that may be harmful to human health, such as corruption, rancidity, mildew, filth and uncleanness, mixed with foreign substances or abnormal characteristics of Sheng Guan, and exceeding the shelf life.

There are many kinds of training for canteen personnel, which can be provided according to the training institution.

1. Sanitation management of cooking utensils in the canteen.

Canteen drinking utensils should be used separately for raw and cooked use, and should be clearly marked, positioned and stored, and washed after use. Drink reuse、

Tableware and containers for food for direct consumption must be cleaned and disinfected before use. Commonly used disinfection methods are: heating disinfection, drug disinfection, and boiling water disinfection.

Detergents and disinfectants used for cleaning should be safe and harmless to the human body; Food additives, detergents, and disinfectants must have a fixed storage place or cupboard, which should be stored separately from food and clearly marked.

2: Food procurement management of canteens.

Canteen procurement personnel should strictly control the procurement of good food, and shall not purchase food that may be harmful to human health, such as spoilage, rancidity, mildew, filth and uncleanness, foreign bodies or abnormal official characteristics, and exceeding the shelf life. When purchasing food, the procurement personnel must go to the legal business unit for procurement, and in accordance with the provisions of the state to ask for certificates, in particular, should confirm the operator of the valid food hygiene license, shall not be to the operator without a valid food hygiene license to purchase food, the purchase of poultry and livestock meat raw materials, must obtain the veterinary health inspection unit issued by the inspection certificate. Schools should have a relatively fixed place for food procurement to ensure its quality.

Environmental hygiene management of canteens.

1) The doors, windows, tables, chairs, floors, and wall skirts of the restaurant and pantry should be neat and clean, and the dishwashing sink should be free of residue and grease, and should be cleaned in time after the meal to achieve a clean table. (2) All kinds of drinking utensils, utensils, and mechanical equipment for consumption must be cleaned immediately after use and stacked neatly. (3) The ditch around the canteen is unblocked, the environment is clean and tidy, there is no garbage, and there is no breeding ground for mosquitoes and flies.

4) There should be no dust, no cigarette butts, no phlegm, no debris, no flies, no rats, no cockroaches, etc. inside and outside the canteen. (5) Strictly divide the sanitation responsibility area, divide the responsibility to the person, clean up after meals every day, and clean once a week.

4: Prevention of food poisoning.

1) Potato poisoning: Potatoes are often called potatoes. Precautionary measures: When there are sprouted potatoes, the sprouts and the blue and purple parts on the skin must be cut off first, and soaked in water for 30 minutes, generally unsprouted potatoes also contain a small amount of solanine (about 2%-10%).

Therefore, after washing and cutting, soak in water for 30 minutes before cooking. Add a small amount of vinegar to the potatoes when cooking, which not only destroys the solanine, but also removes the mucus in it. (2) Green bean (lentil) poisoningIn general, eating green beans is not easy to cause poisoning.

If you eat green beans that are wonderful and can't be cooked thoroughly, poisoning can occur. Precaution: Cook green beans thoroughly until they lose their original raw green color before eating. (3) Homemade soy milk is not thoroughly boiled and poisoned.

Trypsin, saponin and other substances contained in raw soy milk can cause poisoning. Generally, boil for 10 minutes and remove foam before drinking.

Workers who are engaged in direct consumption of food should wash their hands in the following situations: before starting work; before handling food; After going to the toilet; After handling raw food; After disposing of soiled equipment or eating utensils; After coughing, sneezing, or blowing your nose; After handling animals or waste; Touch.

The training content of canteen practitioners is as follows:

1. Before processing, the food to be processed should be carefully inspected, and if it is found that there are signs of spoilage or other abnormal sensory properties, it shall not be processed and used.

2. All kinds of food raw materials should be washed before use, animal food and plant food should be cleaned in separate pools, aquatic products should be cleaned in special pools, and poultry eggs should be cleaned before use, and disinfected if necessary.

3. Perishable food should be stored at room temperature as much as possible, and should be used or refrigerated in time after processing. Meat, cooked meat products, soy products, dairy products.

4. Semi-finished products should be stored separately from raw materials to avoid pollution, and should be classified and stored according to their properties.

5. The cut and prepared food should be used within the specified time in accordance with the processing operation procedures.

6. Containers that have been filled with food should not be placed directly on the ground to prevent food contamination.

7. Processing containers and tools should be washed in time, positioned and stored, and kept clean after use. Processing tools and containers for raw and cooked food should be used separately and clearly marked.

The content of the knowledge training for canteen employees is as follows:

1. Hygiene requirements for employees.

1. Wear clean work clothes and hats, and your hair should not be exposed. No smoking.

2. Hands should be kept clean during operation, and hands should be washed before operation. Hands should be disinfected when handling food for direct consumption.

3. Workers who operate direct food should wash their hands when they have the following conditions: before starting work; before handling food; After going to the toilet; After handling raw food; After disposing of soiled equipment or eating utensils; After coughing, sneezing, or blowing your nose; After handling animals or waste; After touching your ears, nose, hair, mouth, or other parts of your body; After engaging in other activities that may contaminate your hands.

4.The "four diligences" and "four nos" of personal hygiene are washing hands and cutting nails frequently, bathing and haircutting frequently, washing clothes and bedding frequently, and changing work clothes frequently; No long nails, no nail polish, no rings, no smoking.

Canteen workers.

2. Environmental health requirements.

1. After the end of business every day, the floor and countertop should be cleaned in time to leave no dead ends. If possible, it should be cleaned by a special person.

2. In the room that produces steam, there should be a good exhaust device and use it normally to prevent the walls and roofs from mold, falling off, and dripping water from causing food pollution.

3. Garbage disposal.

4. All kinds of garbage such as waste, waste or food residues in tableware generated in the kitchen should be stored in the garbage can with a lid and cleaned up and transported away in time.

5. The food residues in the waste pond and open ditch should be cleaned up.

3. Procurement hygiene requirements.

1. When purchasing food raw materials, try to obtain purchase vouchers and make procurement records, so as to prepare for the investigation and claim of foodborne diseases. Proof of purchase includes invoices, receipts, or other documents.

2. The food storage place should be clean, not in contact with toxic and harmful substances, and should not be stored in the same place with personal daily necessities. The place where the food is stored should be ventilated and moisture-proof, the food should be classified and stored off the wall and the ground, and toxic and harmful substances should not be stored in the same place.

3. Refrigerate and freeze according to the required temperature, and store raw and cooked foods separately.

1. Hygiene requirements for employees.

1. Wear clean work clothes and hats, and your hair should not be exposed. No smoking.

2. Hands should be kept clean during operation, and hands should be washed before operation. Hands should be disinfected when handling food for direct consumption.

3. Workers who operate direct food should wash their hands when they have the following conditions: before starting work; before handling food; After going to the toilet; After handling raw food; After disposing of soiled equipment or eating utensils; Cough.

After sneezing or blowing your nose; After handling animals or waste; After touching your ears, nose, hair, mouth, or other parts of your body; After engaging in other activities that may contaminate your hands.

2. Environmental health requirements.

1. After the end of business every day, the floor and countertop should be cleaned in time to leave no dead ends. If possible, it should be cleaned by a special person.

2. In the room that produces steam, there should be a good exhaust device and use it normally to prevent the walls and roofs from mold, falling off, and dripping water from causing food pollution.

3. Garbage disposal.

4. All kinds of garbage such as waste, waste or food residues in tableware generated in the kitchen should be stored in a garbage can with a lid, and cleaned up and transported away when He Yin was destroyed.

5. The food residues in the waste pond and open ditch should be cleaned up.