It is understood that mass food poisoning incidents have occurred in schools and enterprise canteens in Guangdong, Sichuan, Guizhou and Yunnan, which have seriously affected the lives and health of teachers, students and enterprise employees. The collective canteen has the characteristics of large number of diners, concentrated dining time and large appetite. It is necessary to further strengthen the food safety management of collective canteens and prevent and control the occurrence of mass food poisoning incidents.
The US Food and Drug Administration issued the following warnings to managers and promoters of collective canteens:
First, we must strictly control the procurement of raw materials. It is strictly forbidden to purchase and use all kinds of food raw materials and food additives explicitly prohibited by the state, and strictly implement the system requirements such as incoming goods inspection, obtaining licenses and tickets, and purchasing records.
The second is to strictly control the processing and production process. In strict accordance with the requirements of the Food Safety Operation Standard for Catering Services, food should be processed separately from cooking, and cooked thoroughly. Strictly implement the requirements of food processing temperature and food storage conditions, especially for foods that need refrigeration, freezing and cold chain transportation, and strengthen management in accordance with relevant state regulations.
The third is to strengthen the environmental sanitation management of collective canteens and do a good job in dust prevention, rat prevention and insect prevention.
Fourth, it is necessary to raise the awareness of drinking water food safety and prevent and control food safety incidents caused by drinking water not meeting the national hygiene standards.
Extended data:
Contents of canteen hygiene
First, canteens should actively create conditions to improve environmental sanitation, eliminate mosquitoes, flies, rats and cockroaches, and canteens with conditions should have anti-fly equipment. When using drugs to kill mosquitoes, flies and rats, we must pay attention to safety to avoid poisoning by mixing with food.
Second, the canteen should strengthen food storage, pay attention to food quality at any time, and don't eat any spoiled food. Pay attention to ventilation, moisture-proof and mildew-proof when storing grain. Food storage should be marked, and pesticides or items unrelated to food should not be stored in the kitchen or warehouse. Suspiciously contaminated food is not allowed to be eaten.
Three, food processing and preservation, should be separated from raw and cooked. Knives and piers (slabs) that have been cut through raw fish and raw meat should be cleaned, scalded with boiling water, and then cut the food directly into the mouth. Conditional canteens should have special knives and plates for cutting lettuce and cooked vegetables. Public tableware should be washed and scalded with boiling water after use.
Fourth, the leftovers in summer and autumn should be carefully checked for deterioration before eating, and should be fully heated.
Five, site food transportation should have special containers, and should be kept clean.
Six, cooking tube personnel should pay attention to personal hygiene, such as dysentery, typhoid fever, chronic diarrhea and hepatitis and other infectious diseases, skin exposed parts have purulent diseases, should temporarily stop the canteen work. Pay attention to dressing neatly, and wash your hands before work, after urinating or touching dirty things.
References:
Baidu encyclopedia-sanitary management of canteen
People's Daily Online-US Food and Drug Administration Tip: Strengthen the environmental sanitation management of collective canteens