First, when it comes to the subject qualification, it mainly shows that there is no business license and no hygiene license to engage in food production and business activities;
Second, the problem of food quality. It mainly includes the manufacture and sale of fake and shoddy food, the distribution of unqualified food, and even the sale of toxic and harmful food, as well as the use of non-food additives in food, which affects the quality of food.
Third, it is mainly reflected in the identification and labeling of food, such as false advertising, false food advertising, trademark infringement, false packaging, false identification, false trademark printing of food, etc., mainly reflected in external identification and labeling.
Strengthening the daily management of food hygiene and safety in the circulation field mainly requires the following:
(1) Strictly control the purchase of goods to ensure the safety of purchase channels. Strictly implement the commodity purchase acceptance system, the system of claiming certificates and tickets, and the relevant procedures for approval and inspection. Before purchasing, we should strictly examine the qualifications of manufacturers, verify the commodity name, label, quantity, quality, quarantine certificate, product certificate, test report, various labels and other valid certificates, sign purchase contracts according to law, strengthen the prevention and control of avian influenza, and strictly prohibit the purchase of various poultry and their products from epidemic areas. For packaged foods purchased and sold, the packaging must comply with the provisions of the National General Standard for Food Labeling. Packaged foods with ambiguous production date and shelf life and unrecognizable by customers are not allowed to be purchased.
(two) to strengthen the management of food transportation and storage process, to prevent food from secondary pollution during transportation and storage. Food utensils, containers, packaging materials, means of transport and other utensils and equipment shall conform to the national hygiene standards and relevant regulations, and carry out follow-up inspection and acceptance of goods in stock and goods on the counter to prevent expired, invalid, deteriorated, damaged and contaminated food from entering the shelves and counters.
(3) Close the sales of good food. It is strictly forbidden to operate food beyond the scope of hygiene license. Food sales facilities should meet the quality requirements of food preservation, quality assurance, refrigeration and freezing. It is strictly forbidden to sell food that exceeds the quality assurance and preservation period. In particular, it is necessary to strengthen the management of fresh food, so as to make daily inspection, diligent entry and quick sale, and strict responsibility system.
(4) Self-made food and on-site processed food must meet the corresponding hygiene requirements, and can only be processed and produced with a hygiene license. The production of cold meat and cold dishes must be "specially appointed, specially refrigerated, specially equipped with tools and specially disinfected"; Tableware, tools and other equipment and operation rooms should be disinfected. The places where bean products are processed and made on site shall meet the relevant requirements of the Measures of Beijing Municipal Health Bureau for the Hygienic Management of Bean Products (J.W.C. Zi [2002]163), and the on-site processing and sales counters shall not sell products other than self-made processing.
(5) Employees engaged in the production, processing, production, storage, transportation and sale of food must hold health certificates, have regular physical examinations, pay attention to personal hygiene, wear special and qualified sanitary products such as masks, gloves and hair caps in accordance with relevant regulations, and be trained in food hygiene knowledge before taking up their posts.
(six) to strengthen leadership and implement the responsibility of territorial supervision of food safety. All units and relevant units should attach great importance to food safety, earnestly fulfill the responsibility of territorial supervision, strengthen publicity and education of food producers and operators, strengthen close cooperation with relevant departments, effectively strengthen market inspection and management, urge enterprises to carry out institutionalized management, and take effective measures to control and eliminate the hazards and risks of food safety.
Bacterial food poisoning is an acute food-borne disease caused by people eating food contaminated by pathogenic bacteria or toxins produced by bacteria. Generally, there are obvious symptoms of gastroenteritis, among which abdominal pain and diarrhea are the most common, with the characteristics of acute onset, similar clinical manifestations and non-infectivity. Poisoned patients have eaten the same food, and autumn is the high incidence season of bacterial food poisoning.
So how to prevent bacterial food poisoning in autumn?
1, to prevent bacterial food poisoning, first of all, we should pay attention to food quality, whether it is food raw materials or finished products, all require freshness. For cooked food and other foods that are directly eaten, if they are found to be stale, they should be fully heated before eating; For perishable foods or food raw materials such as meat, poultry, eggs, milk and aquatic products, if they are found to be stale, they can be pruned to remove the stale parts and cooked by braising, stewing and stewing, and heated thoroughly to kill the bacteria on the food before eating, otherwise it will easily cause food poisoning.
2, to prevent food from being contaminated, be careful not to eat rotten food and dead livestock and poultry meat, leftover food should be heated back to the pot before eating. Separate raw and cooked tools and containers, and separate raw and cooked food, raw materials and finished products to avoid cross-contamination. Operators should pay attention to personal hygiene and operational hygiene, and develop good personal hygiene habits.
3, should effectively control the proliferation of bacteria, especially meat, aquatic products and other perishable foods, should be cleaned and cooked in time, while the food is hot, effectively prevent food corruption and food poisoning. Processed and cooked food should be stored for as short as possible, so that it can be burned and eaten now; Fresh food that is not used or used up for the time being should be put into the cold storage or refrigerator in time and kept in cold storage. Cooked food purchased or overnight should be burned before eating to prevent food poisoning.
Food poisoning can be prevented as long as we choose the food that has been safely treated (thoroughly heated food) to eat cooked food immediately, properly store cooked food and thoroughly heated food before eating, avoid contact between raw food and cooked food, pay attention to hand hygiene, keep all surfaces of the kitchen clean, avoid insects, rodents and other animals from contacting food, and use water that meets national hygiene standards during the whole processing.