Currently, in response to the situation that some corporate canteens are opening as companies resume work, the Qiaocheng District Market Supervision Bureau has deployed and required all market supervision offices to comprehensively increase inspections and conduct a survey of the opened corporate canteens within their jurisdiction. Issue the "Notice on COVID-19 Prevention and Control and Food Safety in Canteens of Resumption Enterprises and Construction Sites" to the canteens that have opened, guide them to sign the "Commitment Letter on COVID-19 Prevention and Control and Food Safety in Canteens on Resumption of Work", and urge them to strictly control the "six checks". It is necessary to do a good job in epidemic prevention and control, and at the same time ensure food safety in corporate canteens.
The first is to ensure the traceability of food ingredients. Supervise corporate canteens to strictly implement systems such as food purchase inspection, certificate and invoice request, and ledger records. It is strictly prohibited to purchase and operate wild animals and their products, and it is strictly prohibited to purchase, raise and slaughter live livestock and poultry on site. It is strictly prohibited to purchase or use livestock and poultry meat and its products that died of illness, poisoning or whose cause of death is unknown. The purchase, storage and use of nitrite is strictly prohibited.
The second is to store ingredients well. Supervise corporate canteens to conduct inspections of food raw materials stored in canteens before holidays, and inspect ingredients found to be expired, spoiled, rancid, moldy, insect-infested, dirty, mixed with foreign matter, adulterated, or with abnormal sensory properties. , must be destroyed immediately and records of destruction must be made.
The third is to ensure good disinfection and cleaning. Supervise corporate canteens to strictly disinfect and clean the canteen environment, facilities, equipment, tableware, etc. Carry out comprehensive disinfection of food processing areas, elevators, tables, chairs and walls of dining venues in a timely manner to maintain good ventilation; increase the frequency of cleaning and disinfection of food processing facilities and equipment to ensure that facilities and equipment are clean and operating normally; tableware and tableware must be fully disinfected and cleaned in place.
The fourth is to take good care of the health of personnel. Corporate canteens are urged to conduct health surveys on all employees, and those who are at risk of new coronavirus infection must be strictly isolated and observed according to regulations or seek medical treatment in a timely manner. Implement a daily morning inspection system and monitor body temperature. Employees with symptoms such as fever, cough, diarrhea, respiratory infection, etc. are not allowed to work. Employees must wear masks at all times and keep their hands clean.
The fifth is to control the processing operations. Supervise corporate canteens to process and produce food in strict accordance with the requirements of the "Food Safety Operating Standards for Catering Services", separate raw and cooked food, cook them thoroughly, and strictly implement the food sample retention system.
The sixth is to control the dining link. Corporate canteens are urged to take body temperature and wear masks for all personnel entering the canteen. Meals are provided to employees through various methods such as time-sharing dining, scattered dining, and meal packaging. All forms of dining activities are strictly prohibited to prevent the risk of cross-infection that may occur when employees eat.
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