The representative of the market supervision personnel to investigate the campus and the surrounding food safety home committee: the school canteen is cleaner than its own kitchen

"In summer, high temperatures, rainy rain, ingredients are easy to deteriorate, it is necessary to further strengthen the monitoring of the temperature and humidity of the school's cafeteria warehouse and the temperature and humidity of the storage room." On July 22, at the 3rd Middle School of Wuhan City After Cui Jihong, who was responsible for the food safety inspection, made a reminder, Duan Ya, the person in charge of the cafeteria in Wuhan Third Middle School, said: "Must make detailed work in the food safety of the school cafeteria as required."

On the same day, the Hanyang District Market Supervision Bureau carried out the "You Point Me" activities on campus and surrounding food safety to supervise and randomly investigate the food safety of Wuhan Third Middle School and the academy across the campus and restaurants around the campus.

In Wuhan Third Middle School Canteen, market supervision and law enforcement officers made detailed inquiries and inquiries on the implementation of food business licenses, cafeteria employees health certificates and nucleic acid testing, school cafeteria management related systems, and related records. Disinfection methods, procedures, disinfection temperatures, and time, while inspecting food storage, cleaning, processing, samples and other links.

It was seen at the scene that the cafeteria employee's health certificate and food safety management systems were on the wall. The bottom layer of the shelves with ingredients was about 30 cm high, and the door was equipped with a 60 cm high rats at the door.

In the cafeteria kitchen, the market supervisors opened the special refrigerator, compared with the list, and checked the samples of food. Each food sample was not less than 125 grams. According to reports, the food retention management system is based on the "Food Safety Law", and the food health accident must be found to be found to provide original materials.

The kitchen is stir -fried mushrooms and roasted chicken nuggets in the school cafeteria operation room. I saw that after this dish was fried, the chef used a special thermometer to measure the center temperature of the dish was 81 ° C, "the center temperature of the dish was not less than 70 ° C". On the car,

Duan Ya, the person in charge of the cafeteria, said that in order to protect the food safety of the school cafeteria, the cafeteria paid great attention to management.

On behalf of Ms. Wang on behalf of the school committee, she came to the school cafeteria to try and observe several times. She found that the school canteen sanitation was cleaner than her own kitchen, and the dishes were very delicious.

On the same day, market supervisors also supervised and inspected the food safety of restaurants and non -staple food restaurants around the school. In a restaurant, the market supervisors found that the salad sauce was not sealed immediately after the salad sauce was opened. Salad sauce densely sealed. In a non -staple food shop, market supervisors conducted key inspections on foods with shorter shelf life, and told the non -staple restaurants to focus on strengthening inspections with short shelf life foods to avoid overdue.

During the inspection, the inspectors conducted sampling inspections of the school cafeteria's edible oil, rice, condiments, etc., fried chicken, salad sauce, etc. of restaurants, and beverages of non -staple food restaurants. Xing Jiaming, a sampling person in Hubei Akride Inspection and Testing Co., Ltd., said that after the laboratory tests these foods, the test report will be submitted to the market supervision department to provide strong technical support for food safety.

The relevant person in charge of the Hanyang District Market Supervision Bureau said that after inspection, the school canteen has excellent environmental sanitation and standard ingredients;

Food safety of restaurants and non -food restaurants meets the requirements, ensuring the "safety on the tip of the tongue" of teachers and students.

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