Nowadays, the work of a teacher requires so much documentation that sometimes your head is spinning and you don’t know where to start. Let's try to understand this seemingly enormous volume of documents at first glance.

1. Attendance sheet.

Conducted in each group, in this document the teacher notes the days of visiting children. At the end of the month, the report card is closed, and the number of absences and visits by the child for the month is calculated.

1. Health magazine.

In early childhood groups, teachers keep a so-called “health journal”, which notes the health status of each child at morning reception. This log might look like this:

(Time of receipt) Adopted _____ children. The children are healthy. Complaints_____________________.

(Transfer time) Transmitted ____ children.

Teacher's signature/full name

(Time of receipt) Adopted ____ children. The children are healthy.

(Children go home time) The children went home healthy.

Teacher's signature/full name

A “health journal” might look something like this; the condition of children is described based on the real situation. The number and name of columns can be changed at your discretion, taking into account General requirements specific preschool educational institution.

1. Information about parents.

Documentation is mandatory for everyone, since every teacher must know the necessary information about the parents of their pupils: Last name, first name, patronymic of the child, date of birth; last name, first name, patronymic of the mother, father, date of birth, place of work of both parents, contact numbers (cell phone numbers, work numbers, home number, if any, and you can also find out the phone numbers of grandparents or other relatives with whom you can use if you can’t get through to your parents), education. All this can be formatted, for example, like this:

Parents information

Last name, first name, patronymic of the child_________________________________

Date of Birth _____

Address ________________________________________________________

______________________________________________________________

Information about the mother

Full Name ___________________________________________

Date of Birth____________________________________________________

Information about father

Full Name ___________________________________________

Date of Birth___________________________________________________

Place of work ____________________________________________________

Contact phone numbers ____________________________________________

Education ______________________________________________________

Additional Information ______________________________________

1. Health sheet.

These sheets contain basic information about the health status of children and are compiled for each child individually. This document contains the child’s first and last name, date of birth, health group, physical education group, hardening group, height and weight, and furniture markings. For example:

Health sheet

Last name, first name of the child ______________________________________________________________

Date of Birth ________________________________________________________________

Health sheets are filled out by the teacher together with medical worker.

1. Long-term plan, or calendar plan.

The long-term plan is drawn up for a year, and the calendar plan is drawn up for a week or for every day. In each preschool institution, it is customary to use a uniform form for writing plans for all teachers. I propose to consider an example of a calendar planning form:

I would like to draw your attention to the fact that this sample not mandatory, you can remove something, add something, taking into account the requirements at your workplace for writing plans. It should be noted that the first column " Cooperative activity teacher with children" prescribes activities that are carried out in the morning, and in the second - in the evening. These columns indicate the name of the activity, purpose, and possibly tasks. In the “Walk” column, the theme, goals and outdoor games for the walk in the morning and evening are also written down.

1. Working programm

1. Grid directly educational activities(NOD).

Compiled taking into account the Federal State Educational Standard, placed in the parent’s corner, must be present in calendar plan, work program.

1. Individual teacher work schedule for the year.

This includes open educational activities with children, work with parents, teachers, and work on self-education. Example:

Individual teacher schedule

for the inter-certification period

_______ - ______ academic year

1. Monitoring children's development.

It is collected and compiled diagnostic material into folders in different areas. Diagnostics are determined by the program used in a particular institution and are carried out at the beginning, middle and end of the school year.

1. Children's hardening notebook.

Here the teacher makes notes on the hardening of each child. It might look something like this:

• - hardening
• - sick leave
• — after sick leave (hardening is not carried out for 10 days)
• - vacation
• - absence for other reasons

1. Notebook of minutes of parent meetings.

The protocol might look like this.

Appendix 10

To SanPiN 2.4.5.2409-08
(recommended)

Forms accounting documentation catering unit

Form 1. “Journal of rejection of food products and food raw materials”

Note:

* Facts of write-offs, product returns, etc. are indicated.

Form 2. “Rejection log of finished culinary products”

Note:

* Indicates facts of prohibition on the sale of finished products

Form 3. “Health Journal”

Note:

* The list of workers noted in the log on the day of inspection must correspond to the number of workers on that day per shift

**Legends:

Zd. – healthy;

Suspended – suspended from work;

Otp. - vacation;

On a weekend;

b/ l. - sick leave.

Form 4. “Journal of fortification of third and sweet dishes”

Form 5. "Logbook of temperature conditions in refrigeration equipment »

Form 6. “Diet control sheet”

Note:

Anna Medvedeva
Journal of children's health at preschool educational institutions

LIST CHILDREN

No. LAST NAME CHILD’S NAME HEIGHT BEGINNING OF THE YEAR WEIGHT BEGINNING OF THE YEAR HEIGHT END OF THE YEAR WEIGHT END OF THE YEAR

DISPENSARY GROUP

Basic dimensions of tables and chairs for children younger and early age and preschool age

Growth group

children(mm) Furniture group Table height Chair height

Up to 850 00 340 180

Over 850-1000 0 400 220

From 1000-1150 1 460 260

From 1150-1300 2 520 300

From 1300-1450 3 580 340

From 1450-1600 4 640 380

SEATING AT TABLES

1 TABLE 2 TABLE

3 TABLE 4 TABLE

PLAN OF HARDENING PROCEDURES

1. Ventilation of playrooms and bedrooms throughout the year.

2. Lightweight clothing:

In the summer, walking barefoot and wearing shorts;

-in the autumn-winter period:

For girls - a light dress with short sleeves, socks;

For boys - short sleeve shirt, shorts, socks.

3. Washing children tap water all year round (face, neck, arms up to the elbows).

4. Washing feet in spring, summer, and autumn.

5. Air baths:

In the summer, sleep without T-shirts;

In winter, during undressing and dressing before and after sleep.

6. Walking in the fresh air.

7. Walking on the floor barefoot.

8. Sanitation of the oral cavity.

9. Corrective gymnastics after sleep.

10. Mouth rinse.

11. In the hot season, general hygienic baths, games with water at t +26 C; + 28 C.

Barefoot

Barefoot access only healthy children.

For the first 7-10 days they wear socks, for the next 7-10 days they take off the socks for 3 minutes. Subsequently, every 2 days we add 1-2 minutes of barefoot walking each time. Gradually, the time spent barefoot is increased to 40-45 minutes.

Gymnastics after sleep

Conducted in bed (for arms, legs, stretching)-daily.

Planning hardening procedures in preschool educational institutions

According to Methodological recommendations by hardening children V preschool institutions, approved by the USSR Ministry of Health on June 16, 1980 No. 11-49/6-29, responsibility for proper organization hardening work children are borne by the director and doctor serving the preschool educational institution.

All used in preschool educational institutions health methods must be approved by a pediatrician, and hardening procedures must be carried out under the supervision of a medical professional.

Before starting hardening procedures, it is necessary to obtain written consent from the parents of each child to carry out hardening.

When organizing hardening procedures in a preschool educational institution, it is important to follow the following recommendations.

Before the start of hardening activities, the teacher conducts a conversation with preschoolers about the benefits of hardening. The medical worker talks with the parents of the pupils, explains to them the need, goals and objectives of such events.

A comprehensive plan of hardening procedures is drawn up (Appendix 1, which is approved by the pediatrician and the director of the preschool educational institution.

Daily hardening procedures are carried out only after the child has been examined by a medical professional; a corresponding note is made in magazine (Table 1)

During the hardening process, the sequence in increasing the volume of intensity of exposure is strictly observed in accordance with the Comprehensive Plan of Hardening Procedures.

Table 1

Magazine admission to hardening procedures

Child's full name Year of birth Examination data (body temperature, well-being, emotional state, pharynx, etc.) Mark of admission to the procedure Nurse’s signature

If a child missed the hardening stage due to illness, then after complete recovery procedures are resumed from the very beginning.

Hardening is carried out by a teacher familiar with the recommendations and the Comprehensive Plan of Hardening Procedures, under the supervision of a medical professional. Data about the event that took place is entered into Magazine (Table 2).

table 2

Magazine control over hardening procedures

Date Group Type of hardening Water temperature Procedure time Nurse’s signature

The medical worker measures the water temperature with a thermometer in the ladle and adjusts the water temperature to the required standard according to the Comprehensive Plan of Hardening Procedures.

While the teacher carries out the hardening procedure, the children are in the group under the supervision of an assistant teacher.

The nurse checks the accuracy and thoroughness of the procedures, monitors your well-being and reaction children.

The temperature conditions during hardening are given in Appendix 2.

To organize hardening procedures in a room - a group room, shower, etc., the following is required equipment:

children's furniture (chairs);

banquette

ladder, stepladder;

rugs - rubber, wool, flannel, terry;

bath-shower with wooden grate (ribbed board) at the bottom;

ladle for temperature control in the shower hose;

water thermometer, designed to control the temperature of water;

individual towels, marked for each child, 2 pcs.

Annex 1

Comprehensive plan of hardening procedures

Week Medium Temperature, °C Composition of students Session time, min. Periodicity

Preparation period

5-6 Air baths 21 and above All groups 3-4

10 2-3 times a day

3-6 Washing feet before bedtime 32 Sanatorium group, children 5-6 years old 1

2 Daily

1-6 Washing hands and face with cold tap water 30 All groups 1 Every morning

1-6 Walking barefoot on the gymnastics track 26 All groups 1-2 Daily after nap

5-6 Pouring feet 32

30 Preparatory group, children 6-7 years old 0.5

Main period

11-12 Air baths 20 and above All groups 5

10 2-3 times a day

7-12 Washing feet before bedtime 31 Sanatorium group, children 5-6 years old 2 Daily

7-12 Washing hands and face with cold tap water 29 All groups 1 Every morning

7-12 Walking barefoot on the gymnastics track

25 All groups 1-2 Daily after nap

11-12 Pouring feet 31

29 Preparatory group, children 6-7 years old 1

2 Daily after nap

Final period

17-18 Air baths 19 and above All groups 8

10-11 2-3 times a day

15-18 Washing feet before bedtime 30 Sanatorium group, children 5-6 years old 1

2 Daily

13-18 Washing hands and face with cold tap water 28 All groups 1 Daily in the morning

13-18 Walking barefoot on the gymnastics track 24 All groups 1-2 Daily after nap

17-18 Pouring feet 19 and above Preparatory group, children 6-7 years old 0.5

1.5 Daily after nap

Appendix 2

16.06.1980 № 11-49/6-29

When carrying out local and general air baths, the following air temperature is recommended: indoors:

Influencing factor Age Local impacts General impacts

Start temperature End temperature Start temperature End temperature

Air Up to 2 years +23оС +20-18оС +23оС +21-20оС

2-3 years +22оС +18-16оС +22оС +20оС

4-7 years +22оС +16-14оС +22оС +19-18оС

Duration is limited to scheduled moments (morning exercises, physical education, music classes) Duration of baths from 3-5 minutes to 10-15 minutes

Dousing has a great irritating effect, i.e. the effect is exerted not only by the temperature of the water, but also by the pressure of its mass.

Local dousing of the feet is carried out from a ladle containing 0.5 liters of water at a room temperature of at least +20°C. When pouring the legs, moisten the lower half of the lower leg and foot. A vessel with water is kept at a close distance from the body (4-5 cm). For each dousing, 1/2 - 1/3 liter of water at the appropriate temperature is consumed. The actual dousing lasts 15-20 seconds; after dousing, rubbing with a dry towel follows until the skin turns slightly pink. It should be remembered that the hardening effect will only occur if cool water is poured onto the child’s warm feet. In this regard, it is common to combine dousing the feet for the purpose of hardening with washing them after a walk - the feet are washed with warm water and soap and doused with water at the appropriate temperature.

Pouring feet with a gradual decrease in temperature water:

Start temperature End temperature

2-3 years +30оС +18-16оС

4-7 years +30оС +16-14оС

Food department magazines, samples of food department magazines
according to SanPiN 2.3.6.1079-01" as amended as of June 10, 2016

clause 15.1 daily maintenance necessary documentation(ruling logs, personnel inspection logs for pustular and acute respiratory diseases, quality control logs of deep-fried fats, etc.); Samples of catering department magazines are given below.

Braking journal.

All dishes and culinary products manufactured at the enterprises Catering, are subject to mandatory rejection as soon as they are ready. Food scrapping is carried out before the newly prepared dish is released. Product quality assessment is entered into reject journal(in form) before the start of its implementation. If the food preparation technology is violated, the commission is obliged to remove the product from sale and send it for modification or processing, and, if necessary, for research in the laboratory. The quality of dishes and finished culinary products is assessed based on organoleptic indicators: taste, smell, appearance, color, consistency. Depending on these indicators, products are rated:
The rating 'excellent' is given to such dishes and culinary products that correspond in taste, color and smell, appearance and consistency to the approved recipe and other indicators provided for by the requirements.
A 'good' rating is given to dishes and culinary products that have one minor defect (under-salted, not brought to the desired color, etc.)
A rating of 'satisfactory' is given to dishes and culinary products that have deviations from culinary requirements, but are suitable for sale without processing.
An 'unsatisfactory' rating is given to dishes and culinary products that have the following shortcomings: foreign taste and smell that is not characteristic of the product, sharply over-salted, sharply sour, bitter, undercooked, undercooked, burnt, lost its shape, having an unusual consistency or other signs.
To determine the correct weight of piece finished culinary products and semi-finished products, 10 servings of each type are simultaneously weighed.

Log form (columns):
1. Workplace/name of workshop.
2. Name of refrigeration equipment.
3. Date/thermometer readings (morning, evening)
4. Signature of the responsible person.
Note (note about power outage, defrosting, malfunction of refrigeration equipment).
All pages in the magazine should be numbered and laced, about which a note is made on the last page, certified by a signature, and the ends of the lace are pasted over and sealed with the organization's seal.
Morning readings of thermometers must be recorded in the log no later than two hours after opening, evening readings must be entered no earlier than 2 hours before the close of the shift.

Journal of examination of hands and open parts of the body for the presence of pustular diseases and other violations of the integrity of the skin.

Journal of Food Workers' Health

Log form (columns):
1. Last name, first name, patronymic.
2. Place of work, profession.
3. Month/date
4. Examination results (healthy, sick).
5. Actions taken (allowed to work, suspended).
6. Signature of the responsible person.
The medical worker conducting the inspection is obliged to inform in writing the head of the workshop or the person replacing him about all employees who, as a result of the inspection, are prohibited from working in the production of cream and finishing finished products. Persons who have had pustular diseases of the skin of the hands and other open parts of the body are allowed to work only after a bacteriological examination of the skin areas at the site of former pustular diseases for the absence of plasma-coagulating staphylococcus.
The record is signed by the medical worker who conducted the examination and the head of the workshop or shift. Journal of Food Workers' Health

Journal of general cleaning.

Log form (columns):
1. Serial number.
2. Planned date for general cleaning.
3. Name and concentration of disinfectants.
4. Full name of the person who carried out the general cleaning, date of the cleaning.
5. Signature of the performer.

If your company operates at a preschool educational organization, then according to SANPIN 2.4.1.3049-13, or educational institutions, primary and secondary institutions vocational education SanPiN 2.4.5.2409-08
You must keep the following logs:

Journal of rejecting food products and food raw materials"
Temperature log in refrigeration equipment

Journal of rejecting finished culinary products

Journal of fortification of third and sweet dishes

Health magazine
Diet Control Sheet

samples of catering department magazines can be downloaded

To record the condition of the premises, it is necessary to keep a sanitary log of the catering unit.

This sanitary journal of the catering unit (form 308/U) is called “Book for recording the sanitary condition of the premises.” The journal of the sanitary condition of premises on the title page indicates the name of the organization and its specific division in which the journal is kept.

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