Pay attention to all aspects of catering!The Metropolis District organizes a food safety training meeting for catering units

In order to further enhance the prevention and control of food safety accidents and employees' business skills in catering units, effectively prevent and control the occurrence of various types of food -based diseases and food poisoning incidents, and ensure the health and life safety of the people. The Market Supervision Bureau of Chengdu Laudu District organized a food safety training meeting for catering units.

The meeting invited Teacher Guo Tianrong, the Chengdu Food and Drug Inspection Institute, and Teacher Zheng Manjiang to conduct management measures and operating standards for the person in charge of the catering unit present.

Teacher Guo Tianrong analyzed the current food safety situation in the catering industry in detail, and guided catering units to further standardize the improvement of the health management, food purchase inspection, disinfection and cleaning of catering utensils, the storage of items, food samples of food, food processing process, and food safety accident disposal.

Teacher Zheng Manjiang uses video display and on -site explanation to cross -pollution from the catering link, the health management of employees, the cross -pollution prevention prevention of key areas and processing processes, and the disinfection unit of catering tools and tableware cleaning and disinfection. People explain the prevention and control measures of cross -pollution in the catering link, advocate that all catering units carefully study the food safety operation specifications of catering services, and strengthen the awareness of food safety risk.

Finally, Wu Liquan, deputy director of the Market Supervision Bureau of Pudu District, made a request. Each catering unit must strictly implement the employee's morning inspection system, the purchase of ingredients inspection system, and the certificate of the voting of the certificate, strictly implement the main responsibility, strictly standardize processing operations, and strictly prevent food safety. Risk hidden dangers; high temperature in midsummer, catering units should prevent high temperature food, do a good job of "three defense" facilities and warehouse management, clean up the "moving type" of the back kitchen, and comprehensively rectify and improve the food supply environment. Use nitrite and wild mushrooms to actively strengthen the learning of food safety knowledge of employees and improve food safety awareness.

In the next step, the Market Supervision Bureau of Pudu District will continue to combine the special actions of the food safety "bottom line, investigating hidden dangers, and security" and the "visible" and "feel" operation around the masses to strengthen the investigation of hidden risk hazards and hidden dangers of large and medium -sized catering units and Supervise random inspections to ensure the safety of the people on the tongue of the people. (Zou Ting)

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