Eight bad behaviors of cold chain food

Legal analysis: Cold chain food is an important subject of supervision for epidemic prevention and control. All types of imported cold chain food companies must report 24 hours in advance, cooperate with centralized supervision, and enter centralized supervision warehouses for inspection, disinfection, and use There are eight requirements for "Shandong Cold Chain", including certificate and ticket request, partitioned storage, bright code sales, and strict implementation of the province's cold chain food epidemic prevention and control measures. Anyone who violates the above eight requirements will be suspended for rectification and publicly exposed. , be incorporated into the integrity system and implement joint punishment; those who cause the spread of the epidemic will be held criminally responsible in accordance with the law.

Legal basis: "Technical Guidelines for Epidemic Prevention and Control in Shopping Malls and Supermarkets (Third Edition)"

Article 2: Improving the Epidemic Prevention and Control System

(1) To implement the main responsibilities, the person in charge of the shopping mall is the first person responsible for epidemic prevention and control, and should do a good job in collecting employee information. Improve the epidemic prevention and control system, reserve masks, gloves, disinfectants, thermometers and other epidemic prevention materials, set up emergency areas, and have local medical and health forces to provide guidance and support.

(2) Strengthen training and emergency drills to ensure that employees are familiar with work requirements such as division of responsibilities, environmental sanitation, personal protection, abnormal situation handling, personnel evacuation, etc., and ensure that they are conducted in an orderly manner.

(3) Establish an employee health monitoring system, ensure that all employees are vaccinated, and register the health status of employees every day. If they feel unwell, they should promptly report and seek medical treatment. Employees in high-risk industries such as imported cold chain food must undergo nucleic acid screening, implement COVID-19 vaccination, and strengthen protection of key groups.

Article 3 Environmental Sanitation Requirements

(4) Designate entry and exit passages and conduct personnel diversion. At the entrances of shopping malls and supermarkets, health code pictures must be posted, and temperature measuring equipment must be added. All personnel must have normal health codes and body temperature tests and wear masks before entering.

(5) For groups such as the elderly who do not use or cannot operate smartphones, alternative measures such as registering with a valid ID card, having relatives and friends apply on their behalf, or presenting a "communication itinerary card" can be used to obtain the health code. Good human service guidance.

(6) Strengthen ventilation to promote air circulation. During festivals when crowds of people are intensive, the frequency of disinfection should be increased to ensure that the indoor air hygiene quality complies with the "Hygienic Indicators and Limits for Public Places" (GB37488-2019) ); When the temperature is suitable, try to use natural ventilation to enhance indoor circulation. For example, use centralized air conditioning to ensure normal operation of the air conditioner. Ensure that a certain distance is maintained between the fresh air intake and exhaust vents. Clean the cooling tower, etc., and keep the fresh air vents clean; During operation, operate at the maximum fresh air volume, and regularly clean, disinfect or replace air supply vents and other equipment.

(7) Clean and disinfect frequently touched public supplies and facilities (such as storage cabinets, elevator buttons, escalator handrails, public trash cans, etc.) no less than three times a day . Disinfection records should be kept in key areas.

(8) Keep elevators, information desks, sales areas, restrooms, fresh food areas and other areas clean and tidy, and clean up garbage in a timely manner. Restrooms and fresh food areas should be free of dirt and smell.

(9) Public restrooms should be cleaned and disinfected no less than three times a day. Door handles, faucets, and switches should be disinfected at least once every two hours. Sufficient hand sanitizer (or soap) should be provided to ensure water supply to faucets and other facilities. The facility is functioning properly.