from low to high, the risk levels of food producers and operators are divided into four levels: A-level risk, B-level risk, C-level risk and D-level risk.

how to prevent food safety risks

1. When purchasing food, you should buy it in markets, supermarkets or other sales units with complete licenses and integrity, and don't buy food from unlicensed vendors.

2. When buying and eating the packaged food, you should check the product name, place of origin, factory name, address, production date, production license number, shelf life, etc. Do not buy and eat the "three noes" (no production date or shelf life, factory name and address) food, do not buy the food with different colors and odors or unknown origin, and do not eat the food with shelf life.

3. When dining out, you should choose catering units with good food hygiene conditions, high credibility and complete licenses, and don't eat at unlicensed vendors.

4. Don't eat wild mushrooms when going out to play, and beware of poisonous mushrooms poisoning. At present, there is no simple method to identify poisonous mushrooms, and some methods and experiences circulating among the people are not reliable. The best way to avoid poisonous mushrooms poisoning is not to eat wild mushrooms.

5. Develop good hygiene habits when cooking at home. Wash your hands frequently before and after handling raw and cooked foods and their packaging, and avoid touching your mouth, eyes and nose with unclean hands. Food should be carefully cleaned before processing, and attention should be paid to prevent splashing when cleaning. Clean and disinfect countertops and kitchen utensils in time after cooking.

6. When preparing food at home, attention should be paid to separating raw food from cooked food, and utensils for processing and holding raw meat, aquatic products and vegetables should be separated from cooked food, and should be cleaned and disinfected in time after use; Pay more attention to the special handling of livestock and poultry meat and aquatic products, and store them separately in the refrigerator.

7. Family cooking dishes should be cooked thoroughly. Eat the prepared food as soon as possible, keep it at room temperature for no more than 2 hours, and refrigerate or freeze the food that cannot be eaten in time. The leftover food should be refrigerated in time, and the leftover food and overnight food should be thoroughly heated before eating. Eat less or no raw aquatic products.

8. Pay attention to prevent food poisoning of fermented rice flour. When preparing fermented rice flour food at home, change water frequently, maintain hygiene, and ensure that the food has no peculiar smell. Once mildew spots such as pink, green, yellow and black are found, it cannot be eaten. After grinding, it should be dried or dried into powder in time; Storage should be ventilated, moistureproof and dustproof.

The best preventive measure is not to manufacture and sell, and not to eat fermented noodles and rice food such as sour soup, rice paste and wet rice flour.

9, reasonable diet, put an end to waste. During holidays, we should pay special attention to a balanced diet, maintain food diversity, eat more fruits and vegetables, milk, soybeans and miscellaneous grains, eat fish, poultry, eggs and lean meat in moderation, eat less salt and oil, avoid overeating, and control sugar and alcohol.

11, advocate the use of public chopsticks and spoons when dining, and put an end to waste.

11, the school should implement the requirements of "Regulations on the Management of Food Safety and Nutrition Health in Schools" and "Notice on Strengthening the Management of Health Safety and Nutrition Health in School Canteen", implement the principal (director) responsibility system for food safety, and strengthen the food safety management in school canteens and other places.

12. Abide by local policies on epidemic prevention and control in COVID-19, wear masks, wash hands frequently, gather less, have a distance, and have fewer dinners.

The materials required for handling food safety license are as follows:

1. Application for food business license;

2. A copy of the business license or legal person registration certificate's qualification certificate. To apply for the permission of the unit canteen, the sponsor's legal person registration certificate, registration certificate of the association or business license and other main documents shall be submitted;

3. Identification certificates of the legal representative and food safety administrator, and health check-up certificates of catering employees;

4. Layout map of business premises, geographical location map of business premises, layout of main equipment and facilities, operation flow and other documents suitable for food business;

5, enterprise food safety management system;

6. To apply for selling cooked food products and wine in bulk, a cooperation agreement with the cooperative production unit and a copy of the relevant certificates of the production unit shall be submitted;

7. If the vending equipment is used to sell food, the applicant needs to submit the product qualification certificate of the vending equipment, the specific location, the name, address, contact information of the operator, the publicity method of the food business license and other materials;

8. Operators who provide self-brewing in catering services shall provide inspection reports on the safety of finished products issued by third-party organizations with food safety inspection qualifications;

9. If the applicant entrusts others to apply for food business license, the agent shall submit the power of attorney and the identity certificate of the agent.

I hope the above contents can help you. If you have any questions, please consult a professional lawyer.

Legal basis:

Article 7 of the Measures for the Management of Risk Classification of Food Production and Operation

The food and drug supervision and management department shall classify the risk grade of food production and operation, and determine the risk grade of food producers and operators according to the static risk factors such as food production and operation category, business scale, consumer and dynamic risk factors such as maintaining production and operation conditions, controlling production and operation process, and establishing and operating management system. The risk levels of food producers and operators are divided into four levels from low to high: A-level risk, B-level risk, C-level risk and D-level risk.