In recent days because of the emergence of new viruses, so that many people are worried every day, but in fact lies in a number of things, to do a few things to change the situation is not very difficult, often some of the problems in the just appeared, will be immediately focused on, of course, to do a survey of the situation, a one-time handle is certainly not very realistic, often to be gradual and orderly, then the unit cafeteria epidemic prevention and control measures? What are the measures to disinfect the unit cafeteria?
Unit cafeteria epidemic prevention and control measures
Unit cafeteria in the official meal before the inventory of ingredients, especially pre-holiday storage of food and raw materials, food additives to conduct a thorough inventory of refrigeration refrigeration equipment to carry out the operation of the inspection, found to have exceeded the shelf-life, not in accordance with the conditions of preservation of the storage or the emergence of mold, deterioration and other organisms. The abnormal properties, in accordance with the relevant provisions of the destruction process.
1, the unit cafeteria shall not have captive breeding, slaughter, production and sale of wild animals and products, live animals and poultry behavior, to strictly food procurement, the implementation of the purchase inspection and demand for certificates and invoices system, to ensure that the source of food and raw materials can be traced back to the legitimate way.
2, unit canteens in the official meal before, to the back kitchen and dining places for thorough cleaning and disinfection, for a long time unused kitchen utensils, dining utensils should also be fully cleaned and disinfected. Before each meal, the premises and dining utensils should be cleaned and disinfected in accordance with the recommended cleaning methods for food service premises, facilities, equipment, tools and methods for cleaning and disinfecting dining utensils in the Code of Practice for Food Safety in Catering Services. Processing and dining places should be well ventilated.
3, to strictly implement the practitioners of the morning inspection system, depending on the development of the epidemic, if necessary, before each meal to check, monitor and record the temperature of the staff on duty, fever, cough and other suspected symptoms, to immediately leave the post for medical attention. Practitioners should wear hats, masks and gloves in accordance with the requirements, to enter the operating area to the hand and other cleaning and disinfection, to strictly enforce the personnel in and out of the operating area of the change of work clothes requirements.
5, standardize the processing operation behavior. Food processing and production to comply with the "Code of Practice" requirements, food should be raw and cooked separately stored, cooked and boiled through the use of poultry eggs before, to clean the shell of poultry eggs, disinfection when necessary. According to the regulations to do a good job of each meal finished food samples.
6, the unit cafeteria according to the epidemic prevention and control needs, not in the cafeteria to gather meals, to take a meal distribution, the environment of the place where the finished food products are distributed should meet the requirements, the containers holding food should be disinfected, the transport equipment should be kept clean, the process of transport, to prevent cross-contamination of food. Food preservation temperature and consumption time to strictly implement the relevant provisions.
What are the measures to disinfect the unit cafeteria
1, physical disinfection one is boiling disinfection. Tableware will be placed in boiling water, boiled more than 1. Second, steam sterilization. Wash the tableware in a well-sealed steam box, the box to maintain 95 degrees, steam sterilization 15. 2, chemical disinfection application disinfectant can not only achieve the general purpose of disinfection, and do not tolerate high temperature meals, dishes, wine utensils in particular have a good effect, chemical disinfection mainly refers to the use of chlorine agents on the tableware disinfection of the immersion. The effective chlorine concentration of the disinfectant solution should be 200 ~ 25ppm, tableware in this disinfectant solution immersion 3 ~ 5, can achieve the purpose of disinfection of tableware. Unit cafeteria disinfection measures what specific introduction, the cafeteria is a lot of people collectively eat the location, so in all kinds of situations, once it is the first time, after things will not be able to control, so in the beginning of the disease prevention and control of the above, the strength of the implementation of the measures are very large, the implementation of the measures we do not need to have too much concern, after all, before these policies, have been good to do a good job of these tests.