1. Directly imported raw seafood, aquatic products, including jellyfish, kelp, seafood shellfish, deep-sea fish, shrimp, crabs and their chili, soy sauce, pickled, iced products.
2. Dead snappers, eels, shrimps and crabs shall not be used as raw materials for food processing.
3. Blowfish, green skin and red meat fish, arkshells, snails, lychee snails, mud snails, dog liver, shark liver, mackerel gall bladder, livestock thyroid gland and other organs, tissues and glands of unknown animals.
4. Nitrates, nitrites and other food additives.
5. Directly imported food or semi-finished products provided by unqualified or uninformed suppliers of processing conditions.
6. Leftovers from recycling.
7. Primary and secondary schools, kindergartens canteens prohibit the processing and production of seasonal beans, fresh cauliflower, wild mushrooms, sprouted potatoes, almonds, loquat kernels, cassava and other high-risk food; not to produce and sell cold food, raw food, laminating cakes and other high-risk dishes.
Precautious processing and production of food (raw materials) categories (varieties) list
1. Need to emphasize the roasted, cooked through: lentils, beans and other vegetable beans, white fruit, soybean paste, fresh cauliflower, larger meat, meatballs, as well as whole chickens, whole ducks, whole geese.
2. Need to emphasize the washing or disinfection: fresh leafy vegetables, fruits and so on.
3. To control the storage temperature and time: cooked meat products, coleslaw, salad and products, fresh milk products, fresh cream mounted food, change the knife plate food, freshly squeezed fruit juice, overnight food, etc.
4. Directly imported foods not processed in the establishment, such as cooked and marinated vegetables, coleslaw, cakes, biscuits, and doughnuts.
5. Processing process is easy to be processed utensils, the site environment, the operator's hands and other cross-contamination of food.