1. What are the measures to ensure food safety?
The first is to standardize the environmental sanitation of canteens. Items should be placed neatly, and the countertops and floors should be cleaned in time after work. It is forbidden to place articles at will to ensure the smooth passage. Store food in strict accordance with regulations. Vegetables should be carefully and responsibly cleaned, and tableware should be cleaned and disinfected according to hygiene requirements. The canteen staff are required to thoroughly clean and rinse the sanitation of the canteen, operation room, warehouse and other areas every day, and clean up the leftovers and garbage in time.
The second is to strengthen food safety supervision. Set up a canteen food committee, strictly implement the daily inspection of canteen hygiene, regularly check the health certificate of canteen staff, tableware cleaning and disinfection and kitchen waste management, strictly control the four links of food safety "procurement, storage, processing and sales", further improve the food safety prevention plan, strengthen the supervision and inspection of food safety work, and ensure food safety at the station without accidents.
The third is to keep the environment clean and tidy. Do a good job in anti-fly disinfection, and increase anti-fly equipment in restaurants and kitchens; Formulate and implement strict cleaning, sorting and disinfection workflow for key parts, facilities and equipment such as kitchen operation room, food warehouse, cleaning utensils and tableware, so as to completely eliminate the source of the disease. Ensure the safety of the kitchen operation room.
Fourth, strengthen health and safety education in canteens. Convene food management committees regularly, emphasize the importance of food safety, seriously study the Food Hygiene Law, Safety Management Measures and other relevant regulations, and improve the food safety awareness and management level of canteen managers.
Second, what is the standard of food safety?
(1) Provisions on the limits of pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, pollutants and other substances harmful to human health in food-related products.
(2) Variety, application scope and dosage of food additives.
(three) the nutritional requirements of infant food.
(4) Requirements for nutrition-related labels, labels and instructions.
(5) Quality requirements related to food safety.
(6) Food inspection methods and procedures.
(seven) other contents that need to formulate food safety standards.
(8) All additives in food must be listed in detail.
(9) Illegal addition of prohibited chemicals to food.
Third, how to take good food safety measures.
1, purifying the market source
Focus on strictly controlling food crops, vegetables, fruits and drinking water that people need to eat daily, and adjust standardized and innovative planting, production structure and production guarantee system. The food on the market should be composed of large-scale professional growers and groups that meet the quality requirements and are recognized by the state. The grain of manufacturers accounts for the vast majority, and backward and sporadic growers and small factories with insecure quality should be eliminated in time, or no one cares about them and die out. Purifying the source of the market is the key. If this step is done well, buyers can rest assured.
2. Establish a market-level testing system.
That is to say, in large and medium-sized supermarkets and farmers' markets, testing instruments and methods are set up to detect the main quality parameters of related foods at any time, which can be sampled by full-time market inspectors or the people. The state should invest a certain amount of money to carry out research on rapid detection methods for the market to quickly confirm the quality. Such unqualified products are difficult to go on the market, and they dare not go on the market, so as to prevent unqualified products from going on the market.
3. Increase the transparency of the media
Internet, TV stations and newspapers should report food testing results in a planned, targeted and timely manner, commend high-quality qualified products, attract subscribers and benefit from them, expose unqualified products, let them be removed from the shelves or neglected, make them rectify or stop production, and pay attention to them in various aspects and in all directions.
The above is the relevant content of food safety measures. If food safety is not guaranteed, then one of our health will not be guaranteed.