food samples that have been stored for more than 48 hours

should be refrigerated for more than 48 hours. All meals and food sold in the staff canteen must be collected and reserved before sale, and the collection work shall be completed by a special person. Every meal, every food must leave enough 111 grams as required. For the food with soup, some soup should be reserved and put in sterilized sample collection boxes respectively. The sample food shall be kept in the refrigerator for at least 48 hours. Sample-keeping food is responsible for leaving samples for food. In principle, sample-keeping food should include all processed food products, and make sample-keeping records and sample marks. Each sample must be marked with the name of the product, the processing time, the processing personnel and the sample-keeping time (xx, xx, xx). In other cases, the health supervision institution or catering unit can decide the sample variety by itself according to the needs.

samples should be kept for each meal

notification requirements, strict food supply and food samples should be kept. It is necessary to arrange meals in a reasonable time-sharing and peak-shifting manner, so as to avoid the gathering of people in the dining place and close cross-infection. Food samples should be preserved and recorded for each meal. The samples should be placed separately according to varieties to prevent cross-contamination, and stored in cold storage for more than 48 hours. The samples of each variety should be no less than 1.25g..

before returning to work, catering service providers should make a comprehensive inventory of the quality and safety of food in stock to ensure that the food and food raw materials used meet the food safety standards. Comprehensive self-examination and self-correction, the food and food raw materials found in the self-examination that do not meet the food safety standards should be managed by special personnel, and the handling situation should be registered.

In addition, standardize the delivery service. Choose catering service providers who meet the requirements of catering service operation, have the qualification of online ordering and delivery service and have the ability of safe delivery of meals. All online ordering platforms and catering service providers should strengthen the management of food delivery personnel, carry out pre-job health examination and training for food delivery personnel, and equip them with protective equipment. Increase the frequency of cleaning and disinfection of food incubators, logistics carriages and turnover utensils, seal the containers or packages, ensure the safety of distribution process and prevent cross-infection. It is strictly forbidden to engage in food delivery services for people who may spread and spread pneumonia in Covid-19.