1, fully prepared to return to work.
Implement the "kitchen revolution", implement the "6S" standardized management of food safety, optimize the layout of business premises, standardize the storage of goods, and implement color-coded management; Strictly train before returning to work, organize managers and employees to learn epidemic prevention and control and food safety requirements, and strictly implement them.
2. Strengthen health management.
All staff should wash their hands before work, after operation, before eating and after going to the toilet. , and comply with the relevant requirements such as wearing masks and gloves.
3. Strictly implement the no-entry system.
Strictly implement the food incoming inspection record system, and do not purchase, manage, process or use foods and raw materials with unknown sources, or purchase, manage, process or use expired, deteriorated or adulterated foods that do not meet food safety standards. Strictly abide by the relevant provisions prohibiting the trading of wild animals and their products, and strictly prohibit the acquisition, management, processing and use of wild animals and their products.
4. Strengthen daily disinfection management.
Processing places, dining places, cleaning facilities, personnel passages, elevators, toilets, etc. It should be cleaned and disinfected every day. Toilets should be equipped with hand-washing faucets, hand sanitizers and disinfectants, keep the air circulation in processing places and dining places, and regularly clean and disinfect the air filtration device.
5, standardize the processing and production process
Strictly abide by the operating rules, the processed food should be thoroughly cooked, raw and cooked separately, and the meat and vegetables should be separated, and the temperature of the cooked food center should reach above 70℃. Keep food samples as required and make records. After cleaning and disinfection, food samples should be stored in special sealed containers according to varieties and time to prevent cross-contamination between samples. Food samples should be stored in the counter for more than 48 hours, and the sample retention of each variety should be no less than 125g.
6. Do a good job in food supply prevention and control.
It is necessary to strictly implement the relevant provisions and requirements for epidemic prevention and control at all levels. Under the premise of observing epidemic prevention and control and food safety regulations and standardizing business activities, measures shall be taken to prevent people with fever, cough and other symptoms from entering dining places, reasonably control the distance between people waiting in line and eating, remind and ensure consumers to use public chopsticks and spoons or eat separately to prevent cross-infection.
Extended data
Provisions on group dinners
It is necessary to strengthen risk prevention and control in key areas, organize the investigation of food safety hazards in collective dining places such as "Family Banquet City", establish a list of key prevention and control places for collective dining places, and improve management files. Establish and improve the management files and databases of rural chefs, and strengthen the health management and food safety knowledge training and assessment of rural chefs. Grasp the relevant information in time and strengthen the management and guidance of rural collective dinners.
In conjunction with civil affairs, housing construction, transportation, commerce, cultural tourism, health and other departments, it is necessary to strengthen food safety supervision in key areas such as canteens, catering units, holidays and tourist peaks, and key periods such as pension relief institutions, construction sites, expressway service areas, labor-intensive enterprises, tourist attractions and medical institutions.
Phoenix. Com- How to ensure food safety after returning to work? Henan requires catering service providers to do these eight things well.