Stop using and selling white shrimp imported from Ecuador and South America.
According to the notice issued this time, our city will mainly import cold-chain food, focusing on the inspection of various producers and operators of food production, circulation and catering services with imported cold-chain livestock and poultry meat and aquatic products as raw materials.
Food producers and operators should, in accordance with the requirements of "prevention first, people first", formulate and improve the prevention and control scheme and working system of imported cold-chain foods in COVID-19, and take measures for key links and posts such as obtaining certificates and tickets, incoming goods inspection, storage and sales of imported cold-chain foods to prevent pollution and risk spread in COVID-19.
At the same time, food producers and operators should strictly control the claim for certificates, tickets and incoming goods inspection, and it is strictly forbidden to purchase, sell or use cold-chain foods and raw materials with unknown sources, incomplete inspection and quarantine certificates of entry goods and COVID-19 nucleic acid detection certificates. From August 17, 2020, anyone who purchases imported cold-chain food must obtain the certificate of customs inspection and quarantine of imported goods, the certificate of nucleic acid detection in COVID-19 and the certificate of nucleic acid detection in COVID-19 according to the requirements of epidemic prevention and control before entering the warehouse; If the goods are purchased from other places, they must report to the district and county market supervision bureau at the place where they operate with the Certificate of Inspection and Quarantine of Entry Goods and the Certificate of Nucleic Acid Detection in COVID-19 24 hours before the goods arrive in Jinan.
It is worth noting that 17 food producers and operators who purchased and imported Ecuadorian South American white shrimp before August, but have not used and sold it, immediately stop using and selling it, notify the health department to conduct a comprehensive nucleic acid test, and wait for the notice from Jinan headquarters.
Cold chain food practitioners 14 days travel and health status should be registered.
The notice proposes to implement retrospective management and record the list of employees who directly contact imported cold chain food from the aspects of procurement, warehousing and use; Do a good job in production and operation records, truthfully record the names, specifications and quantities of imported cold-chain foods, the names, addresses and contact information of suppliers, record the use and sales of imported cold-chain foods, truthfully record the names and quantities of ex-factory and sold products, as well as the names, addresses and contact information of buyers, so that the source and destination can be traced back.
Cleaning and disinfection. It is necessary to strengthen the cleaning and disinfection of the internal and external packaging, cold storage, transshipment storage area, means of transport and contact equipment and facilities of imported cold chain food. Imported cold chain foods should be sterilized in the external packaging as required before storage, processing and use. For specific cleaning and disinfection methods, please refer to the State Council Joint Prevention and Control Mechanism "Guidelines for Prevention and Control of COVID-19 Epidemic Situation of Meat Processing Enterprises" and "Technical Guidelines for Prevention and Control of COVID-19 Epidemic Situation of Imported Cold Chain Food in Shandong Province".
Employee health management. Establish employee health card and health status ledger of all employees, register the travel and health status of employees 14 days, and conduct hidden dangers investigation every 14 days. Employees on duty in each shift must implement prevention and control measures such as registration, temperature measurement, disinfection, health code inspection, etc. It is strictly forbidden to work in spite of illness. Implement staff dormitory and catering management, reasonably arrange staff work shifts, and implement a "one-meter-long" safety distance to reduce close contact between employees. Strengthen the management of foreign personnel registration and minimize the entry of unnecessary foreign personnel. If you really need to enter the factory, you need to ask about the unit, health status and contact with people in the epidemic area. You must implement prevention and control measures such as registration, temperature measurement, disinfection and health code inspection, and wear a mask before entering the factory.