The area of ​​activity is preventive at school. School work system for the prevention of neglect and juvenile delinquency District seminar for deputy directors for educational activities

I affirm:

Director of MKOU Secondary School No. 7

T.O. Ramazanov.

Action plan for organizing school meals

for the 2017-2018 academic year.

Target:

• 1. Creating conditions conducive to improving health and developing skills proper nutrition, searching for new forms of serving children, increasing the coverage of students with hot meals.

Main tasks for catering:

1.Providing free and reduced-price meals to categories of students established by the district administration;

2.Creating favorable conditions for organizing rational nutrition for students with the involvement of parents’ funds ( legal representatives);

3.Strengthening and modernization material base school catering facilities;

4.Improving nutritional culture;

5. Ensuring sanitary and hygienic food safety;

6. Carrying out systematic explanatory work among parents (legal representatives) and students about the need for hot meals.

1. Organizational and analytical work, information support

2. Methodological support

3. Organization of work to improve the material and technical base of the canteen, expand the scope of services for students and their parents

4. Work to educate a culture of nutrition and promote a healthy lifestyle among students

5. Work to educate a culture of nutrition and promote a healthy lifestyle among students’ parents

6. Organization of the activities of the commission to monitor the organization and quality of meals for students.

The school commission for monitoring the organization and quality of meals for students has existed since 2004. In its activities, the commission is guided by legislative and other regulatory standards. legal acts Russian Federation, orders and regulations of educational authorities, charter and local acts educational institution.

The composition of the school commission is approved by order of the school director for each academic year.

Members of the commission select a chairman from among themselves.

The work of the commission is carried out in accordance with the plan agreed with the school administration.

The results of inspections and measures taken to eliminate deficiencies are documented in acts and considered at commission meetings with the invitation of interested parties.

The meeting of the commission is documented in minutes and brought to the attention of the school administration.

The main activities of the commission:

• Assists the school administration in organizing meals for students.
• Controls:

1. for rational use financial resources allocated for meals for students;
2. for the intended use of food and finished products;
3. for compliance of food rations according to the approved menu;
4. quality of finished products;
5. for the sanitary condition of the catering unit;
6. compliance with the delivery schedule for products and finished products, their storage and use periods;
7. organizing meals for students;
8. for compliance with the work schedule of the dining room and buffet.

• Conducts quality checks of raw products supplied to the catering unit, the conditions of their storage, compliance with sales deadlines, investment standards and food preparation technology, standards for distribution of finished products and compliance with other requirements imposed by supervisory authorities and services.
• Organizes and conducts a survey of students on the range and quality of products sold and presents the information received to the school management.
• Makes proposals to the school administration to improve services to students.
• Provides assistance to the school administration in conducting educational work among students and their parents (legal representatives) on issues of rational nutrition.
• Attracts the parent community and various shapes school self-government to organize and control the nutrition of students.

7. Work plan of the school commission to monitor the organization and quality of school nutrition.

ACTION PLAN TO IMPROVE THE ORGANIZATION OF NUTRITION FOR STUDENTS OF EDUCATIONAL INSTITUTIONS OF THE WORKING VILLAGE (PGT) PROGRESS

2013-2017

Information sheet

The practice of catering in our municipal formation convinced us of the advantage of canteens working directly on raw materials. Their complete autonomy in cooking makes it possible to provide a wide variety of dishes on site. The absence of the need to transport food, freeze it (cool it) and reheat it makes it possible to preserve not only taste, but also nutritional value.

In school catering units, much attention is paid to the proper storage of food. General educational institutions have the necessary refrigeration equipment designed to store different types of products, each type separately. Their presence helps preserve the quality of products before they are directly prepared. In addition, the responsibilities of food department workers include fulfilling all standards for the storage and sale of products, as well as compliance with all sanitary and hygienic standards.

Compliance with food storage and calorie standards is monitored by school medical workers on a daily basis. In addition, a sanitary log is kept on the access of workers in the canteen to work.

All canteen workers have professional education and work experience. Wearing overalls for catering workers is mandatory. This allows you to comply with the necessary sanitary and hygienic standards.

In one of the schools, along with organized meals There is a buffet for all students. It constantly contains not only baked goods, but also a variety of juices, drinks, and confectionery.

Before entering the canteen premises, a special place equipped with hand dryers has been organized for students to wash their hands.

Schools keep a reject log of finished and raw products, a “Health” log (admission of catering staff to work), invoices for incoming products (production and sales dates), instructions for observing sanitary and hygienic rules when processing and preparing food.

The quality of food is constantly monitored by school food quality control commissions. The quality of the resulting raw and finished products is checked by a rejection commission.

Description of the problem

A significant number of modern problems in the general education system are associated with the negative dynamics of the health of children and adolescents. Of particular concern is the very nature of the disorders, which are often the result of overstrain of the child’s body in the process of adaptation to the quality of the educational environment. Such disorders are called “school pathology.” Experts note that “school pathologies” manifest themselves in the development of the musculoskeletal, digestive, cardiovascular systems, the growth of neuropsychiatric diseases, respiratory diseases, and vision. As a result, there is a general decrease in the level of psychological comfort in children and adolescents. And as a general manifestation - the negative dynamics of social activity, which manifests itself in inertia in educational and work activities, and often leads to inappropriate and even aggressive behavior.

In terms of measures to improve student nutrition, child health is considered not only as the goal, content and result of the educational process, but also as a criterion for assessing the quality and effectiveness of teaching activities.

Relevance

The need to seriously engage in the formation of a culture of health in the general education system is due to a number of objective reasons:

• the foundation of human health is laid in childhood, and, therefore, it is advisable to begin developing healthy interests and habits, a value-based attitude towards health during this period;
• at the same age, the foundations of a healthy lifestyle are laid, as a system of norms and rules acquired by the child in specially projected activities;

The issues of organizing school meals have attracted increased interest in recent years. The basis of approaches to organizing nutritious meals in schools is the introduction of new nutrition schemes for schoolchildren and the use of modern high-quality equipment, which makes it possible to provide schoolchildren with nutrition at the level of today's requirements at minimal cost. Therefore, the education department of the workers' settlement (urban settlement) Progress today pays great attention to the issues of life and health of children and adolescents.

GOAL of the action plan for organizing and developing school meals:

Creating conditions conducive to improving health and developing healthy eating skills.

TASKS:

1. Contribute to the formation of a healthy personality.

2. Achieve an increase in the coverage of students with hot meals.

3. Provide favorable conditions for a quality educational process.

MAIN AREAS OF WORK

Organizational and analytical work, information support

Methodological support

Work to educate nutrition culture among students

Working with parents on the organization of school meals

Organization of work to improve the material and technical base of the canteen, expand the scope of services for students and parents

Program for production control of catering for students.

CONCLUSION: The implementation of these measures will create conditions for 100% coverage of students in general education institutions with high-quality and affordable hot school meals.