The State Food and Drug Administration issued a risk warning for the prevention of group food poisoning in collective canteens, requiring the strengthening of the control of environmental hygiene in collective canteens.

It is understood that Guangdong, Sichuan, Guizhou, Yunnan and other places in the school and enterprise canteens occurred one after another group food poisoning incidents, the majority of teachers and students and enterprise employees life and health caused serious impact. Collective canteens have a large number of people dining, dining time is concentrated, large quantities of food, etc., to further strengthen the collective canteen food safety management, prevention and control of group food poisoning incidents.

The State Food and Drug Administration of the collective canteen managers and operators to put forward the following warnings:

One is to strictly control the purchase of raw materials. Procurement and use of all types of food ingredients and food additives prohibited by the state is strictly prohibited, and the requirements of the system of purchase inspection, documentation and procurement records are strictly implemented.

The second is to strictly control the processing and production process. Strictly in accordance with the requirements of the "Food Safety Code of Practice for Food Service" processing and production of food, so that raw and cooked separately, cooked and boiled through. Strictly implement the requirements of food processing temperature and food storage conditions, especially for the need for refrigeration, freezing and cold chain transportation of food, in accordance with the relevant provisions of the State to strengthen management.

Thirdly, the control of environmental hygiene in collective canteens should be strengthened to prevent dust, rats and pests.

The fourth is to raise awareness of drinking water food safety, prevention and control of food safety incidents caused by drinking water does not meet national health standards.

Extended information:

Contents of the cafeteria hygiene

I, the cafeteria should actively create conditions for good environmental hygiene, the elimination of mosquitoes, flies, rats, cockroaches, and the conditions of the cafeteria should be fly equipment. The use of mosquitoes, flies, rodents, drugs, must pay attention to safety, so as not to mix with food poisoning.

Two, the cafeteria should strengthen food storage, pay attention to the quality of food at any time, where the food has been corrupted and spoiled do not eat. Food storage should pay attention to ventilation, moisture, prevent mold. Food storage should be labeled, kitchen or library shall not store pesticides or food-related items. Suspected contaminated food should not be eaten.

Third, food processing, preservation, should be separated from raw and cooked. Cut raw fish, raw meat knife, pier (plate), should be washed with boiling water and then cut directly into the food. Conditional cafeteria cut raw vegetables, cooked vegetables should be a special knife, board. Public utensils should be washed with boiling water after use.

Four, summer and fall leftovers, before eating to carefully check whether the deterioration, and to be fully heated.

V, site food transportation should be special containers, and should be kept clean.

VI, cooking staff should pay attention to personal hygiene, such as dysentery, typhoid fever, chronic diarrhea and hepatitis and other infectious diseases, exposed parts of the skin with septic diseases, should temporarily stop the canteen work. Pay attention to the cleanliness of clothes, before work, after defecation or touched dirty, to wash their hands.

References:

People's Daily Online - FDA Tips: Strengthening Environmental Hygiene Controls in Collective Canteens