The Spring Festival is approaching Wenzhou Lucheng City Supervision Department issued food safety consumption tips

The Spring Festival is approaching, and catering units are about to usher in a peak booking period for "New Year's Eve dinners." The number of public consumption of "New Year's Eve dinners" outside has increased, and catering food safety risks have increased. In order to effectively prevent and control the occurrence of food poisoning incidents and allow consumers to have a safe and peaceful festival, the Lucheng District Market Supervision Bureau issued food safety consumption tips to consumers and catering service units that host "New Year's Eve dinner".

1. Tips for consumers

1. Choose a catering service unit that holds a valid food business license and has a good food safety quantitative rating or above.

2. Try not to choose catering service units with a sudden increase in customer flow, because a sudden and concentrated increase in the number of meals may cause the catering service unit to overload operations and lay hidden dangers for food safety.

3. Before eating, pay attention to check whether the sensory properties of the food are abnormal, whether it is fresh, whether it is cooked thoroughly, whether the tableware is clean, do not eat prohibited food, do not eat "novel" or "game" food, and eat less If you eat or not eat high-risk dishes such as raw aquatic products, cooked food and braised food, you should ask for an invoice and other dining vouchers after eating.

4. Once a suspected food poisoning incident occurs, it should be reported to the local market supervision department immediately to avoid missing the best investigation opportunity and causing food poisoning to be unrecognized.

5. Use serving chopsticks and serving spoons, order in appropriate portions, avoid leftovers, eat in a civilized manner, adhere to the "CD-ROM Action", and strive to set an example of diligence, thrift, and advocating new civilized trends.

2. Tips for catering service units

1. Ensure business operations with licenses and strict personnel management. Catering service units should obtain a business license in accordance with the law and operate within the scope of the license; improve the health management system for employees. Employees must undergo a physical examination before taking up the job, and obtain a health certificate before engaging in catering service activities; catering service units must designate a dedicated person to conduct daily inspections of employees Conduct morning inspections of personnel to prevent catering service personnel from suffering from diseases that may hinder food safety.

2. Standardize purchase channels and strictly manage ledgers. Purchase food raw materials from legal channels, carefully check the relevant licenses, product qualification certificates, and supply lists of each batch of food raw materials, check the sensory quality of the food, and do not purchase or use spoiled, toxic, harmful, expired, etc. that do not meet safety requirements. Food; Strictly implement systems such as purchase acceptance, certificate and invoice request, and ledger registration of food and raw and auxiliary materials to ensure traceability of food raw materials.

3. Strictly control the production process to prevent cross-contamination. Control the heat of processed food to ensure that the core temperature of the food reaches 70°C and be consumed within 2 hours after preparation. When making cold meat and cold dishes, special people, special rooms, special tools, special disinfection, and special refrigeration are required; insist on separating raw and cooked meat, meat and vegetables, and separation of finished products and raw materials. Containers, tools, and equipment that come into contact with cooked food are disinfected in accordance with regulations and are separated from containers that come into contact with raw food. , Strictly separate utensils; equip tableware decontamination and cleaning equipment that is suitable for the support capacity, insist on disinfecting meals, and prevent the spread of diseases.

4. Keep food samples. When gathering for more than 100 people, food samples should be taken. Keep a sample of no less than 125 grams of each food, keep it in the refrigerator for 48 hours, and keep a record of the sample.

5. Avoid overloading operations. According to the actual supply capacity, the supply of New Year's Eve dinner should be arranged scientifically and rationally, over-scale and overload receptions are strictly prohibited, and the occurrence of group food-borne diseases must be resolutely put to an end.

6. Develop an emergency plan. Develop targeted emergency plans, ensure the implementation of emergency plans and reporting systems, and be able to respond to emergencies and report emergencies. If a suspected food safety incident occurs, the scene must be retained and reported in a timely manner.