膳食管理是幼儿园工作的重要组成部分。我园的膳食管理工作始终以法律法规、相关政策、制度为依据，规范管理，严格落实，从消毒、食品的采购、索证、检测、烹饪、留样、台账，任何一个环节操作，力求精准规范。

 Dietary management is an important aspect within the kindergarten. The administration of food in our school is based on laws and regulations, relevant policies and systems, and standardized administration. From sterilization, food procurement, certification, testing, cooking, and ledger work; we strive to be precise and standard.

 每天早晨6:50开始，厨房工作人员上岗前进入一次更衣室进行更换工作装备，并用洗手液和流水洗手，并由保健医生进行检查，每天工作开始了。

Starting at 6:50 a.m. every morning, the kitchen staff enters a changing room to change equipment, wash their hands with hand sanitizer and running water, and is examined by a health doctor, and the work begins every day.

7:30开始到8:30是每日消毒、验菜环节；

      食堂餐具、生熟容器分开存放，熟食容器和餐具严格执行“一洗、二清、三消毒、四保洁”制度。清洗餐具，刀、砧板、碗筷勺等用蒸汽消毒，保持温度100度，作用30分钟。配餐间每个工作日紫外线2次消毒30分钟。

      供应商新鲜配送到幼儿园厨房，由保健医生和厨师共同进行索证查收，保证每样原材料鲜活、安全，经过称重，清点，保证每样原材料有跟踪记录。还进行农药试剂检测与记录。

From 7:30 to 8:30 is the daily sterilization and examination of dishes.

Dining room tableware and raw containers are kept separately. Cooked food containers and tableware strictly follow the procedures of, "wash, clear, disinfect, clean". Clean tableware, knife, chopping board, chopsticks, etc. use steam for sterilization. They maintain the temperature 100 degrees for 30 minutes. They are disinfected two times a day for 30 minutes at a time.

Each fresh delivery to kindergarten kitchen is inspected by the chef and doctor.  This is to guarantee each raw material is fresh and safe. After weighing, counting, and recording, testing and recording of pesticide reagents are also carried out.

8:10到9:30进行洗菜环节；

     厨房工作人员将所有食材摆好，分别在植物性食品清洗区与动物性植物清洗区进行清洗。

    清洗好的食材按照肉类操作与蔬菜操作分开用器皿摆放。

8:10 to 9:30 we do the dishes;

Kitchen staff put all the ingredients in the plant product cleaning areas and animal product cleaning areas respectively.

Clean ingredients are arranged separately from vegetables in accordance with the meat handling.

 9:30开始到10:40，厨房工作人员开始切菜与烹饪了。

       刀具、砧板严格按照生食、熟食、水果分开使用。加工肉类操作台与蔬菜操作台分开使用。将原材料切成符合要求的丝、片、块、段等，符合幼儿年龄特点，方便幼儿食用。

       在食品的选择和制作上，要适应幼儿的消化能力，防止食物过大、过酸、过咸、油腻。食物必须煮熟煮透，在烹饪过程，杜绝放任何味精、鸡精等食品添加剂，烹饪好的熟食必须用已消毒的菜盆、碗盘等专用容器盛放，并有序放于熟食台。

From 9:30 to 10:40, the kitchen staffs start chopping and cooking.

Cutting tools and cutting boards should be used strictly according to raw food, cooked food and fruit. The processing meat operation table is separate from the vegetable operation table. Meat is cut into appropriate sizes for the children to be able to eat with ease according to their age.

In the selection and production of food is adapted to the digestion of young children. We want to avoid food that is too greasy or salty. The food must be cooked thoroughly with no MSG. 

 Cooked food must be prepared in sterilized dishes and other special containers, and placed in an orderly manner on the cooked food table.

10:30开始在配餐间给每班级按人数分餐并把当天食品留样；    

      厨房工作人员按要求穿戴好口罩、手套进入配餐间进行分餐，然后将制作好的每一样食品取样不少于200克，分别放进不同的留样盒内，将食品留样盒密封，存放在专用冰箱内，保留48小时。

At 10:30 a.m., meals were divided according to the number of people in each class and samples of the day's food are kept;     

Kitchen staffs wear masks and gloves, as required, to enter the pantry for separate meals. Then, samples of each food are collected and placed in separate sample boxes. The food sample boxes are sealed and kept in a special refrigerator for 48 hours.

食品分类、分架，离地、隔墙至少20厘米存放整齐。坚持食品与杂物、半成品与成品分开存放，无包装的食品与调料用清洁干净、无毒无害的容器盛装加盖，并标注品名。

        每天要对库存进行检查、整理，查看有无霉变、腐烂、变质，包装有无损坏，是否超过保质期等，做好记录，发现问题及时汇报、处理。

Food must be stored on shelves of the ground and at least 20 cm from the floor. New, opened, and finished products are separated. Unpackaged food and seasonings should be packed in clean, non-toxic containers with the product name marked.

Checking and arrangement of inventory is done daily to see if there is mildew, decay, packaging damage, or expired items, so they can be dealt with swiftly.

保健医生每个月及时做出营养分析，针对结果调整食谱，注意微量元素和碳水化合物的比例，同时进入膳食营养软件系统平台，进行科学营养搭配，力求使膳食与幼儿的需求相符合，保证幼儿健康成长。

The doctor makes a nutrition analysis every month and adjusts the diet according to the results. This is to help plan a balanced diet according to data and standards put in place. The school is striving to make the diet according to the needs of young child, in order for them to grow up healthily.

我园除日常规范管理之外，同时在开学期初、学期中、学期末都接受主管部门的督导及检查。同时根据上级要求，为了加强幼儿园食品安全管理，我园厨房内部在操作间、配餐间、烹饪间处各安装高清监控设备，实现食品制作实时监控。

In addition to the daily standard management, at the beginning, the middle, and the end of the term, the park is under the supervision and inspection of the health department. According to the request of superiors, in order to strengthen the food safety management in kindergarten, the kitchen inside our school is equipped with HD monitoring equipment in the operation room, the dining room and the cooking room, so as to track the real-time monitoring of food production.

  膳食管理是幼儿园工作的重要组成部分，也是保证食品安全和幼儿教育工作有序开展的基础，我园会一如既往、严格要求，任何一个环节都不放松。

Dietary management is an important part of kindergarten work and the basis for ensuring high standards of food safety in early childhood education. As always, our school will be strict in order to do our best for the children.