Qilu.com · Lightning News, April 26th. In order to ensure the safety of consumers’ “Quan” in Jinan’s May 1st and eliminate the occurrence of group food -oriented diseases, the Jinan Market Supervision and Administration Bureau’s catering service units and consumersRelease food safety consumption tips.
Catering service unit achieves “three strict and one promotion”
Strictly operate in accordance with laws and regulations.It is strictly forbidden to operate ingredients with unknown sources; procurement, processing and supply of toxic, harmful and deteriorating foods; it is strictly forbidden to add non -edible substances and abuse of food additives illegally.Strictly implement the system of certificate and purchase inspection, clarify the special person in charge of procurement and acceptance, and truthfully record the name, specifications, quantity, production batch number, shelf life, supplier name and contact information, and purchase date of the product.When purchasing fresh meat and meat products, carefully check whether the licenses of suppliers are complete, and whether there is a certificate of inspection and quarantine of meat inspection and quarantine, whether the outer packaging and label logo of the pre -packaged meat products meet the regulations.
Strictly implement the health management of employees.Employees should obtain health certificates before their jobs. Pay attention to personal hygiene, wear neat work, and wear masks. After the opponent is strictly cleaned and disinfected, they enter the food operation area. The hair must not be exposed during operation., Wear jewelry, etc.
Strict disinfection of catering utensils.Standardize the washing and elimination behavior, and clean the disinfected catering utensils and equipment in a closed cleaning cabinet.Those who use concentrated disinfection catering tools to ask for the operating license of the supply unit and the certificate of disinfection.
Vigorously promote the use of prefabricated dishes.According to the requirements of the “Notice on Strengthening Prefabricated Food Safety Supervision and Promoting High -quality Development of Industry”, according to the requirements of the State Administration of Market Supervision and Administration, catering business units are in accordance with the requirements of prefabricated vegetable supplementary materials, processing technology, product scope, storage and transportation, and eating methods.Engage in prefabricated vegetable business activities.Promote the use of prefabricated dishes in the catering link to ensure consumers’ right to know and choose.Actively advocate civilized dining, saves it, oppose waste, and place civilized dining, CD -ROM operations and other reminder cards in the dining room, strengthen an appropriate amount of ordering, encourage meals, provide small meals to avoid catering waste.
Consumer diet safety “three attention and one advocacy”
Pay attention to the selection of catering business units.Consumers should correctly choose catering operating units to enjoy the food safety risks while enjoying the food of Quancheng.When choosing to dine or order outside, you should pay attention to holding a legitimate and effective “Food Business License”, and the quantitative assessment level is A and B, a dining unit with good hygiene conditions. Do not order takeaway foods with unknown origin.When a collective dining, ordered from units holding collective meals and sending qualifications.
Pay attention to the safety of self -made dishes.Family dinner gathering self -made dishes must ensure that easy -to -rot food raw materials and cooked food products can be stored under refrigerated conditions; do not process high -risk foods such as mountains and wild vegetables (fresh lily, etc.), wild mushrooms, cold dishes, and homemade soy milk;, Cooked braised pork, cold food and cold food, such as high -risk foods; cautiously cook, cook, cook, cook, and cook for four seasons of beans, potatoes, bitter melon, soy milk and other foods.The good meals should be eaten as soon as possible within 2 hours of safety after being cooked. Do not store it for a long time; do not abuse food additives when making food.
Pay attention to safe and reasonable diet.Suspicious foods with unknown origin and foods that are unknown, foods with incomplete packaging logo or exceeding the shelf life; do not eat illegal foods, eat less or do not eat raw aquatic products, eat cooked food, cold ravioli, four seasons, wild fungi, etc.High -risk foods; try not to choose foods that are not consumed or allergic often. The elderly, young children, pregnant women and those with weak resistance should pay more attention to light healthy foods such as fiber, vitamin, and vitamin.Do not overeating, so as to match the vegetarian and balanced diet.
Actively advocate civilization and saving dining.During the “May 1st” period, family diners must establish the correct view of consumption, order food on demand, civilized and rational consumption, and advocate the use of public chopsticks, public spoons or meal systems, etc., civilized meals, so as not to waste, compare, show off, and do their best to oppose “”The waste on the tip of the tongue “.
Lightning News reporter Dong Jie report
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