How to prevent food poisoning in canteens during risk management

1. The purchase of food raw materials must be inspected to ensure that the raw materials are fresh. Food that is spoiled, moldy, expired or has other abnormal sensory properties must not be purchased. Do not purchase poultry and livestock that have died of illness or poisoning or whose cause of death is unknown, as well as meat and its products that have not been inspected or have failed to pass the inspection.

2. Carefully perform operational hygiene and keep the surfaces of kitchen utensils clean. Prevent the storage of raw and cooked food and the mixing of raw and cooked food tools and utensils to prevent cross-contamination. In particular, prevent seawater products from contaminating kitchen utensils, containers, pools, and rags.

3. Cooked food must be cooked thoroughly. It is strictly forbidden to cook the food inside and outside. The core temperature of food cooking should reach above 70℃. Try not to use recooked or overnight food. The time between cooking and eating should not exceed 2 hours. The temperature of hot food should be kept above 60℃.

4. Staff should pay attention to personal hygiene, be familiar with hygiene knowledge, wear clean work clothes and hats, and wash and disinfect their hands before taking up work.

5. Tableware should be cleaned, disinfected and cleaned to achieve effective concentration, temperature and time. Refrigerators and containers holding food must be used and stored according to the principle of separating raw and cooked food. Containers holding cooked food must be thoroughly washed and disinfected before use.

6. Strictly implement the food sample retention system. 100 grams of each food should be sampled at each meal, placed in a sealed container, stored in the refrigerator and kept for 48 hours.

7. Nitrite and table salt have similar appearances, so they should be stored separately to avoid accidental ingestion.

8. To remove pesticide residues on the surface of vegetables and fruits, soak them in running water for 30 minutes.

9. Do not randomly collect unfamiliar or uneaten mushrooms in the wild to prevent poisoning from accidentally eating poisonous mushrooms.

10. Green-skinned red-fleshed fish such as saury will produce histamine in moderate environments, causing histamine poisoning (anaphylaxis). Pay special attention when purchasing mackerel, bonito and trevally. For freshness and quality, try to add vinegar to cook or fry.

11. Rat poison should be properly kept to avoid accidental ingestion and poisoning. After accidental ingestion of rat poison (rat poison), vomiting should be induced immediately and sent to a doctor immediately.

12. It is forbidden to use sprouted potatoes. Eating them will paralyze the brain nerves and endanger life.

13. Eating uncooked green beans with a green appearance can lead to saponin poisoning. Therefore, the green beans must be cooked thoroughly until they lose their original green color.

14. Plant foods such as homemade soy milk contain natural toxins and must be heated at high temperatures for sufficient time before consumption.

15. Do not eat moldy food, dead turtles, dead crabs, toads (toads), and bitter gourds.