Three summaries of food safety work in catering services

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Article 1

After the province's special action meeting to crack down on "three noes" food was held, in order to conscientiously implement the "Provincial Food and Drug Administration, Provincial Food Safety Office, Provincial Education According to the document requirements of the Department, the Provincial Public Security Department, the Provincial Agricultural Committee, the Provincial Administration for Industry and Commerce, and the Provincial Quality Supervision Bureau, the implementation plan for the province’s special action to severely crack down on the production and sale of “three noes” food and counterfeit and substandard drugs was issued. Based on the actual situation of our county, we The bureau acted quickly to launch a county-wide special campaign to crack down on the production and sale of "three noes" food in the catering sector. The progress of the special campaign is summarized as follows:

1. Attach great importance and establish an organization

After the provincial and municipal bureau work meeting, our bureau quickly held a deployment meeting for the special action against "three noes" food, established a special action leading group, formulated a practical implementation plan, and combined it with the Mid-Autumn Festival and National Day "two festivals" In terms of food safety supervision, combating "three noes" food should be deployed and implemented as the focus of current work. Highlight the awareness of the overall situation, responsibility and legal awareness, take the initiative to focus on food safety issues of social concern and public concern, act quickly and work hard to ensure the food safety of the people in the county.

2. Introduce a plan and clarify responsibilities

Based on the actual situation of the county, our bureau issued the "Implementation Plan of the County Food and Drug Administration's Special Action to Strictly Crack Down on the Production and Sales of "Three Nos" Food" , clarified the rectification focus, work objectives, work measures and implementation steps of the special action, and made detailed arrangements and deployments for the various tasks and responsibilities of the special action, so that the goals are clear and the responsibilities are assigned to the people.

3. Highlight the key points and carry out comprehensive inspections

Our bureau divides the key points of rectification into: first, cracking down on the purchase and use of "three noes" food and raw materials by catering units; Purchase and use "three no's", expired and spoiled food and raw materials, supervise catering units to effectively fulfill their main responsibilities, and ensure the purchase, processing and sales of food and raw materials to ensure the dietary safety of the general public. The second is to carry out special rectification of school canteens; strengthen supervision of school canteens, focus on solving regional seasonal food safety issues, and effectively prevent mass food poisoning incidents. The special action focuses on rural areas, urban-rural fringes, schools and surrounding areas, catering concentration areas, tourist attractions, and catering safety demonstration streets, and targets catering units in tourist attractions and surrounding areas, large and medium-sized catering units, catering units that host group dinners, and schools. (Kindergarten institutions) canteens, catering safety display stores, etc. are key units, focusing on dairy products, meat and meat products, condiments, edible oils, seasonal and festive foods, etc., and severely crack down on the purchase and use of unqualified foods. Safety standards, illegal sources, expired food and raw materials. Conduct a comprehensive inspection of all types of school canteens within the jurisdiction;

4. Strengthen leadership and clarify the focus of rectification

Our bureau fully understands the importance of carrying out safety rectification and management of meat and meat products, We overcame difficulties such as low personnel and tight funding, and quickly carried out rectification and management work. Based on local realities, our bureau organically combines special rectification with daily supervision. While carrying out daily supervision, it highlights key points, clarifies rectification goals, specific tasks, work requirements, and implements responsibilities. It focuses on supervising meat and meat products in catering units. Inspect to ensure that the rectification and management work achieves effective results.

5. Strengthen procurement management and strictly implement systems for requesting certificates and invoices

In daily supervision, catering service units are urged to effectively strengthen the management of meat and meat product procurement and strictly implement procurement requirements. Provisions on the management of the certificate and claim ledger. Catering service units are required to purchase meat and meat products from food production and operation units with complete licenses, inspect, obtain and retain shopping vouchers stamped (or signed) by the supplier, and inspect the original animal product quarantine certificates. It is strictly prohibited for catering service units to purchase and use meat and meat products that are dead, of unknown origin or substandard.

6. Strengthen supervision and inspection to ensure the safety of fresh meat and meat products

While conducting comprehensive supervision and inspection of catering service units within the jurisdiction, we must focus on the quantity of meat and meat products used Larger school cafeterias, small restaurants and other key units will conduct dragnet inspections. For catering service units that do not implement the management system for certificates and tickets, timely supervision and rectification will be carried out. xxx households of catering units will be inspected, xxx number of law enforcement officers will be dispatched, and xx number of vehicles will be dispatched. After rectification and standardization, catering service units will basically be able to implement According to the relevant regulations on the management of certificates and tickets, no use of "clenbuterol" or unauthorized slaughter of fresh meat and meat products has been found.

7. Strengthen publicity and education, and improve risk prevention awareness

While strengthening supervision and inspection, we will carry out publicity on meat and meat product food safety knowledge and related laws and standards, and continuously improve catering services. The unit's awareness of operating with integrity and law-abiding improves the public's awareness of food safety risk prevention. Combined with various publicity activities, vigorously carry out publicity on the safety of meat and meat products to ensure the safety of meat and meat products in catering services. Chapter 2

On x month x, 20xx, the "Notice on Printing and Distributing the "XX City Catering Service Food Safety Supervision and Sampling Work Plan for 20xx"" was issued. The Wuxi County Branch carefully studied the content of the notice and strictly followed it. The notice requires the organization and implementation of food safety supervision and sampling work in catering services. The relevant situation is summarized as follows.

1. Special study on the food safety supervision and sampling work of catering services

The branch received the notice from the Municipal Bureau on the issuance of the "Chongqing Food Safety Supervision and Sampling Work Plan for Catering Services in 20xx" ", the branch party group meeting and the director's office meeting were held successively to conduct a special study on the food safety supervision and sampling work of catering services in our county in 20xx, and made specific arrangements for the food safety supervision and sampling work of catering services in our county in 20xx.

2. A leading group for food safety supervision and sampling inspection of catering services was established.

The director and deputy director of the branch are the team leader and deputy team leader respectively. The principal persons in charge of relevant departments shall be members. Market supervisors are staff. The leading group set up an office and clarified the responsibilities of food safety supervision and sampling work in catering services; clarified the personnel responsible for the summary and reporting of food safety supervision and sampling work in catering services.

3. Developed a work plan for food safety supervision and sampling in catering services

The content includes: clarifying the sampling scope, determining the sampling type, grasping the sampling quantity, strengthening the sampling quality, and implementing the sampling responsibility, Strict sampling discipline. Adhere to the principles of legality, science, objectivity and fairness. Adhere to four combinations: first, the combination of urban area and rural area coverage sampling; second, the combination of large and medium-sized catering enterprises and small convenience restaurant sampling; third, the combination of Chinese food catering service consumption and hot pot catering service consumption sampling; fourth, the combination of external sampling Public catering consumption is combined with sampling of meals in the on-site student and staff cafeteria.

IV. Complete the xxx batch of catering service food safety supervision sampling in advance

From xx, xx to xx, xx, we concentrated on 10 days and went deep into 6 areas. Representative xx catering units in the county sampled xxx batches, including xxx batches of products, including xx batches of cold stewed vegetables, xx batches of vegetable oil, xx batches of hot pot bases, and xx batches of soy products, which were prepared on site. xx batches of beverages, xx batches of preserved products, xx batches of non-products, including xx batches of sterilized tableware, and xx batches of catering utensils. The 20xx food safety supervision and sampling target tasks for catering services issued by the Chongqing Food and Drug Administration were fully completed.

5. Implement food safety supervision and sampling in catering services in accordance with the law and procedures

During the sampling process, the sampling personnel strictly implemented the "Working Standards for Food Safety Supervision and Sampling Inspection in Catering Services" and reported to the units being sampled Law enforcement certificates were presented, 180 supervision and sampling notices were issued, and the sampled units were informed of the nature and sampling content of the supervision and sampling. Completed 140 copies of "Product Sample Sampling Records" and 40 copies of "Non-Product Sample Sampling Records" accurately, objectively and completely.

The sampling personnel also patiently and meticulously prepared the sampled units with information on the Food Safety Law, the Regulations for the Implementation of the Food Safety Law, the Measures for the Supervision and Administration of Food Safety in Catering Services, and the Working Standards for Supervision and Sampling Inspection of Food Safety in Catering Services. The publicity and explanation of relevant laws, regulations and rules for safety supervision and sampling won the understanding and support of the sampled units.

6. Sign a technical appraisal letter of authorization with the inspection agency

In accordance with the principle of nearby inspection, it is determined that the Wuxi County Center for Disease Control and Prevention with certification and accreditation qualifications will be the catering service food in 20xx Safety Supervision Sampling Inspection Agency, and signed a letter of authorization for technical appraisal with it, making it a relatively stable technical support channel for food safety inspection in catering services, providing services for catering supervision licensing, daily supervision, reporting and complaint handling, evidence collection for illegal activities, etc. laid the foundation for food inspection. According to the actual situation in Wuxi, relevant professional and technical personnel from the Wuxi County Center for Disease Control and Prevention, a commissioned identification agency, were also invited to assist in sampling and sample preprocessing, as well as sealing and preservation of samples for inspection and re-inspection.

7. Catering service food safety supervision sampling inspection results

The xx County Center for Disease Control and Prevention issued xxx copies of the "Test Result Report Sheet", among which the qualified xxx batches, including product categories xxx batches, mainly including xx batches of cold braised vegetables, xx batches of vegetable oil, xx batches of hot pot bases, x batches of beverages prepared on site, xx batches of pickled products, and 40 non-product batches, mainly including sterilized tableware xx Batch, xx batch of catering utensils. xx batches of unqualified product samples mainly include xx batches of directly imported non-fermented soy products and xx batches of homemade pickled products from catering units, with a failure rate of 21%. The County Center for Disease Control and Prevention issued xx copies of "Inspection Reports" for unqualified products, and also issued xx copies of "Hygiene Evaluation Letters" for unqualified products.

8. Analysis of unqualified products from food safety supervision sampling inspection results in catering services

Directly imported non-fermented soybean products failed xx batches, judgment standard GB2711-20xx, single inspection of total bacterial colonies There are xx varieties with values ??exceeding the limit value xxx, and x varieties with detection values ??of both total bacterial count and coliform count exceeding the limit value xxx and the limit value MPN∕100g≤150. xx batches of homemade pickled products from catering units failed to meet the standard, and the judgment standard was GB2730-20xx. The acid value detection value exceeded the limit MPN/100g ≤ 150 for 10 varieties.

9. Handling of unqualified food found during supervision and sampling inspection

Among the ***xx batches of unqualified food found during this supervision and sampling inspection, non-fermented beans were directly imported xx batches of unqualified products and xx batches of unqualified homemade pickled products from catering units will be dealt with in accordance with the law after completing the notification, confirmation, and re-inspection procedures.

10. Experiences and main problems arising from supervision sampling

The food safety supervision sampling implemented this time is the first step in the food safety supervision of catering services since the official implementation of the "Food Safety Law" The functions are being adjusted, and the first supervisory sampling undertaken by the company is larger in scale, more complete in sampling varieties, and involves a wider range of catering services. This is of positive significance for understanding the food safety status of catering units, eliminating food safety hazards, and preventing food safety accidents. The main existing problems mainly include: first, some catering units have not applied for a "Catering Service License"; second, some catering unit employees have not conducted health examinations; third, some catering units have not asked for certificates and invoices when purchasing bulk food; fourth, some catering units have The catering units have simple equipment and facilities, and fifth, the sanitary environment of some catering units is poor.

Chapter 3

In 20xx, under the correct leadership of the county party committee, county government and municipal bureau, our bureau’s food safety supervision work in catering services was guided by the Scientific Outlook on Development and in accordance with “focusing on ensuring the food safety of the people” The work ideas are based on the special rectification of food safety in catering services, adhering to the principle of "combine elimination of blockages, attack and prevent simultaneously, treat both the symptoms and root causes, focusing on the root cause", constantly improve the catering service supervision system, innovate supervision methods and methods, and Special rectification was carried out to promote standardization, improvement and safety, and was implemented throughout the county to standardize the operation and use behavior of catering service units, severely crack down on unlicensed operations and out-of-scope operations of catering service units, and strengthen the edible oil and kitchen equipment of catering service units. Waste management and the implementation of disinfection measures for tableware are the main contents of the catering service safety project; actively carry out the creation of catering service food safety demonstration stores and demonstration streets.

By expanding publicity and education and improving service levels to promote the implementation of goals and tasks, good results have been achieved. In order to create a safe catering consumption environment, protect the health of the people, and ensure the smooth progress of various major activities, Contributed to building a harmonious county. The food safety supervision work of catering services in 20xx is now summarized as follows:

1. Pay attention to education and enhance the awareness of responsibility

While strengthening the education and training of catering service supervisors, we also conduct Employees in catering service units have carried out special business knowledge training and education on laws and regulations, which has effectively enhanced the professional quality and sense of responsibility of the employees. The "Food Safety Law", "Food Safety Law Implementation Regulations", "Measures for the Supervision and Management of Food Safety in Catering Services", "Administrative Penalty Law" and other laws and regulations have been carried out on catering service employees in school cafeterias, tourist attractions, large catering units, etc. and food safety knowledge training; during the New Year's Day, Spring Festival and during the high school and college entrance examinations, catering services and food units holding "New Year's Eve dinner" and school canteen directors, food safety managers and candidates' dining spots with the task of receiving candidates were held respectively. The heads of service units hold food safety work meetings to conduct catering food safety publicity and training to ensure that no catering service food safety accidents occur and to protect consumers' catering service food safety.

2. Pay close attention to rectification and improve the level of supervision

Strictly standardize approval and strictly control license access. Earnestly carry out the investigation, cleanup and rectification of catering service licenses of catering service units within the jurisdiction, and establish and improve supervision files. At the same time, we will actively explore the licensing standards and supervision models for school canteens and small catering units that are of widespread concern to the people, and promote them comprehensively to improve the hygienic conditions of catering service units. In accordance with the requirements of regulations and standards such as the "Administrative Licensing Law", "Food Safety Law" and "Measures for the Administration of Catering Service Licensing", we will further tighten the catering licensing system, strictly control market access, and conduct on-site inspections of entities applying for catering services. Provide guidance and assistance and urge rectification. Strictly conduct reviews and audits in accordance with food safety licensing standards, and will not grant licenses to catering units that fail to meet food safety requirements to ensure the food safety of the masses. The sanitation conditions, facilities and equipment, and the health status of employees of the approved catering units were reviewed, and corrective measures were proposed for the problems found and rectified within a time limit. 75 catering service licenses were issued throughout the year.

Third, strengthen school food safety supervision to ensure the safety of school teachers and students' meals.

Food safety supervision in school cafeterias has always been the top priority of our food safety supervision work. In accordance with the requirements of the national, provincial, and municipal Food and Drug Administration and education administrative departments, an implementation plan for food safety inspections in school cafeterias has been formulated. From the beginning of the spring semester to the present, the school cafeteria certificates, food processing and employee hygiene, and food raw materials have been inspected. Comprehensive inspections will be conducted on procurement certificates, tickets and registration, tableware washing, disinfection and cleaning, food storage, food sample retention, etc., and focused inspections will be conducted on the use of edible oil, salt and food additives used by the school. A thorough investigation was conducted on the employees, operations, equipment and facilities of the school canteen. The joint education department held a special training meeting for school cafeteria leaders, focusing on the operational requirements for key links such as the purchase, storage, processing, and sales of food in school cafeterias.

The fourth is to strengthen the food safety guarantee of catering services during holidays and major events.

In order to ensure the safety of catering service food during holidays and major events, our bureau has formulated food service standards for catering services during holidays such as New Year's Day, Spring Festival, "May Day", "Qingming Festival" and "Two Sessions", County Party Congress, "Guanzhong Cultural Festival", etc. The safety assurance implementation plan has been implemented, and dedicated personnel and measures have been implemented to strengthen inspections of food safety in catering services, ensuring that no food safety accidents occur during holidays and major events, and ensuring food safety in catering services.

3. Pay attention to publicity and improve supervision efficiency

Insist on publicity and training throughout the entire process of food safety supervision, conscientiously publicize the "Food Safety Law" and implement the national, provincial and municipal regulations on Strengthen the important spirit of food safety in catering services, adopt various forms to vigorously promote food safety into rural areas, communities, schools, and enterprises, and create an atmosphere in which everyone cares about food safety in catering services and attaches great importance to food safety in catering services.

First, carry out food safety laws and regulations and food safety knowledge publicity activities in conjunction with publicity activities such as "12.4" Legal Publicity Day, "3·15" Consumer Rights Protection Day, and "Science Popularization Month". More than 2,000 people were consulted, more than 1,500 promotional materials were distributed, 6 promotional slogans were hung, and 12 promotional display boards were displayed.

The second is to strengthen the training of persons in charge of catering service units and employees, improve the food safety laws and regulations and food safety-related knowledge of catering service employees, and improve their awareness of law-abiding operations.

The third is to establish a coordination mechanism with the news media, adopt the form of rolling slogans and follow-up reports on the county TV station, and timely report on various major special rectification activities, so that the food safety supervision work is vivid and dramatic, and expands social awareness. . Through various forms of publicity and mobilization, the awareness of food safety regulations among the majority of owners has been improved, the self-discipline of the industry has been enhanced, and a good rectification atmosphere has been created.

IV. Grasp the examples and carry out the creation of demonstration stores and demonstration streets

In order to further improve the food safety level of catering services in the county and actively create a safe and secure catering consumption environment, we The Bureau vigorously promotes the establishment of food safety demonstration streets and demonstration stores in catering services.

First, strengthen publicity and mobilization. Use TV stations, newspapers, and online media to vigorously publicize the creation work practices, experiences, and results. At the same time, publicity materials for the implementation of demonstration streets and demonstration stores were issued and distributed to catering units to publicize the purpose and significance of creating demonstration streets and demonstration stores, clarify the responsibilities and obligations of each catering unit, and improve each catering unit's understanding of the creation work.

The second is to strengthen organizational guidance. Actively provide technical guidance and service for the creation work, organize owners of member units to visit and learn from each other, exchange experiences, strengthen rectification and supervision of catering service units that do not meet the requirements, promote each unit to continuously improve hardware conditions, enhance self-discipline awareness, and standardize operations manage.

The third is to improve the system and mechanism. Establish and improve the purchase ledger registration and certificate and invoice requesting system for food raw materials and auxiliary materials; establish a disinfection registration and disinfection management system for tableware; establish a supervision and inspection publicity system, a food safety system, and food safety credit files for catering service enterprises. Through the above-mentioned measures, we can promote improvement from point to point, and the appearance of catering service units has been greatly improved, laying a good foundation for the establishment of a "Food and Drug Safety Demonstration County" acceptance next year.

5. Main existing problems

Although our bureau has achieved certain results in food safety supervision of catering services, there is still a certain gap with the requirements of superiors and the people. The main manifestations are as follows:

First, some catering industry operators have insufficient understanding of the importance of food safety and do not pay enough attention to it. In particular, phenomena such as poor sanitary conditions in the processing sites of some small catering service units, non-standard processing operations, incomplete food safety management systems, inadequate disinfection work, and lax health management of employees are more prominent.

Second, most small catering service units have unreasonable building layouts and process flows. In addition, they are restricted by conditions and locations, making supervision and rectification difficult. This will affect the future quantitative and hierarchical management and evaluation of the catering industry. It also has a certain impact.

Third, the purchase certificates and invoices and ledger records are not standardized or incomplete. Most of the food producers and operators are urban residents, idle members of society, floating population, etc., with weak legal awareness, poor hygiene habits, and most of them have low educational level. It is very difficult to record food purchase ledgers.

Fourth, our county’s food safety supervision work has many points and a wide range of tasks, and the tasks are heavy. However, the food safety supervision time for taking over catering services is short, there are few law enforcement personnel, and the strength is weak. The supervision level needs to be improved, and the office expenses are also very high. The shortage has caused certain difficulties in food safety supervision.

6. Next step work plan

In the future, our bureau will also combine cracking down on the weak and supporting the good, law enforcement and services, training and publicity, centralized rectification and long-term management. In accordance with the principle, we will intensify the supervision of food safety in catering services to ensure effective results.

First, adhere to the combination of daily supervision and special rectification, use daily supervision to deepen special rectification, use special rectification to strengthen daily supervision, and promote the comprehensive improvement of daily food safety supervision levels on the basis of carrying out special rectification work. .

The second is to focus on the hot and difficult issues that the masses are concerned about, highlight key parts, pay close attention to key links, strengthen the supervision of small and medium-sized catering service units and school canteens in the urban-rural fringe area, and supervise and implement food safety management system, improve infrastructure construction, and implement tableware disinfection and cleaning work.

The third is to actively focus on the work priorities and goals determined by the food safety supervision work of catering services in 2014, and actively cooperate with relevant functional departments such as industry and commerce, education, quality supervision, construction, and urban management to establish a departmental linkage working mechanism. , form a synergy of supervision, establish the majesty of supervision and law enforcement, and enhance the deterrence of supervision and law enforcement.

The fourth is to continue to explore and establish a long-term supervision mechanism, combine daily supervision work, conduct careful research and analysis, discover problems in a timely manner, constantly summarize experience, and further establish and improve organizational coordination mechanisms, emergency response mechanisms, food Long-term working mechanisms such as safety supervision information construction.