1. Common pollution in food and its prevention and control

2. Supervision and management of catering services (basic requirements)

3. Processing operation procedures

4. Food safety accident handling/process monitoring requirements

Second, the common pollution in food and its prevention and control

1. Some specific pathogens can cause food poisoning and food-borne infectious diseases. 2. Hepatitis A virus is the most common pathogenic virus in food. (1) Common pollution in food and its prevention. 1. Most people infected with parasitic diseases are due to bad eating habits, such as raw food, half-baked food or incomplete heating of food. 2. Biotoxins can easily cause poisoning and even death after being ingested by human body. Common ones are sprouted potatoes, green tomatoes, bitter almonds, fresh day lilies and raw soybeans. (3) Common pollution in food and its prevention 1. Some poisonous foods are puffer fish, green-skinned red-fleshed fish, green beans, lentils, wild mushrooms and soy milk (most of them are brightly colored and poisonous). 2. Substances that can pollute food, organophosphorus pesticides, vegetables and lean meat, pork, pig viscera nitrite tung oil shellfish toxin III. Supervision and Management of Catering Services The Measures for the Supervision and Management of Food Safety in Catering Services was deliberated and adopted by the ministerial meeting of the Ministry of Health on February 8, 20/KLOC-0, and came into force on May 6, 20/KLOC-0.

(1) The basic requirement of catering service is that the catering service provider must obtain the catering service license according to law, operate within the permitted scope, and hang or place the catering service license in a prominent position in the dining place. Catering service providers shall establish and improve the food safety management system, and be equipped with full-time or part-time food safety management personnel.

(2) According to the provisions of Article 92 of the Food Safety Law, the directly responsible person in charge shall not engage in the management of catering services within five years from the date of making the punishment decision, and the catering service provider shall not employ this person to engage in the management.

(3) Basic requirements of catering service

1. A procurement record system for food, food raw materials, food additives and food-related products shall be established.

2. The purchase record shall truthfully record the product name, specification, quantity, production batch number, shelf life, supplier name and contact information, purchase date, etc. , or keep the purchase documents containing the above information. Purchasing records and related materials should be sorted out in an orderly manner according to product varieties and purchasing time, and kept properly for future reference. Records and bills shall be kept for at least 2 years. Four. Business management catering service providers shall strictly abide by the food safety operation norms for catering services formulated by the State Food and Drug Administration.

Catering services shall meet the following requirements:

(a) in the process of making and processing, the food and food raw materials to be processed shall be inspected, and if it is found that there is corruption or other sensory properties abnormal, it shall not be processed or used; (2) Places and equipment for storing food raw materials shall be kept clean. It is forbidden to store toxic and harmful substances and personal articles. Food raw materials should be classified, put on shelves, partitioned and stored off the ground, and foods that have deteriorated or exceeded the shelf life should be inspected and treated regularly; Operation and management (3) Keep the environment inside and outside the food processing business premises clean and tidy, and eliminate harmful insects such as rats, cockroaches and flies and their breeding conditions; (four) food processing, storage, display, disinfection, cleaning, heat preservation, refrigeration, freezing and other equipment and facilities should be regularly maintained, measuring instruments should be calibrated and cleaned in time to ensure normal operation and use; (5) Operators should maintain good personal hygiene; (6) Foods that need to be cooked and processed shall be cooked and thoroughly cooked; Cooked products that need to be refrigerated should be refrigerated in time after cooling; Directly imported food should be stored separately from food raw materials or semi-finished products, and semi-finished products should be stored separately from food raw materials; (seven) the production of cold dishes should meet the requirements of special person in charge, special production, special tools, special disinfection and special refrigeration; (eight) the tools and equipment used in catering processing operations must be nontoxic and harmless, clearly marked or distinguished, and used separately, stored in a fixed place, washed after use and kept clean; Tools and equipment in direct contact with food should be disinfected before use; (9) Tableware and drinking utensils shall be cleaned and disinfected as required, and stored in special cleaning facilities for standby. Tableware and drinking utensils that have not been cleaned and disinfected shall not be used; The purchase and use of tableware and drinking utensils supplied by centralized disinfection enterprises shall check their business qualifications and obtain disinfection certificates; (10) Tools, equipment and facilities for transporting food raw materials shall be kept clean and disinfected when necessary. The transportation of heat preservation and refrigeration (frozen) food shall have the necessary heat preservation and refrigeration (frozen) equipment and facilities suitable for the variety and quantity of food provided.