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全所共有炊事人员34人,其特点:一是年轻人多、女工多,大部分来自征地工;二是文化程度低,初中以下水平占52%,其中半文盲、文盲占一半以上;三是卫生意识差,大多不掌握卫生知识,据调查,上岗不戴工作帽占70%,留长指甲占20%,长发外露占30%,不注意卫生操作占70～80%,生熟用具混用,食品验收凭感觉等。根据上述特点,从1989年开始,不间断地对炊事人员进行卫生知识教育,内容以《食品卫生法》为重点,具体包括3食品卫生、食具卫生、熟食间卫生、个人卫生、常见传染病卫生常识等。教育方法:1.因人因时制
There are 34 cooking staff in the institute. Its characteristics are as follows: First, there are more young people and more women workers, most of whom come from land acquisition workers; secondly, they have a low level of education, accounting for 52% of junior high school students, of whom half are illiterate and illiterate; Poor awareness, most do not grasp the health knowledge, according to the survey, posts do not wear a work cap accounted for 70%, leaving long nails accounted for 20%, long hair exposure accounted for 30%, not pay attention to health operations accounted for 70 to 80% Food acceptance with feelings and so on. According to the above characteristics, since 1989, uninterrupted hygiene education for cooks has been focused on the Food Sanitation Law, including 3 food hygiene, food hygiene, cooked food hygiene, personal hygiene, common infectious diseases Health and other common sense. Education methods: 1 due to human factors