Send the summer to welcome the autumn, keep in mind the scientific consumption of cold dishes

Although it has been established, the temperature has continued to rise recently. The hot sun, rich ingredients, refreshing appetizers, and price -friendly cold dishes must be the most beautiful "dish" on the dining table, which is loved by consumers. However, in terms of food poisoning accidents in recent years, because of the no heating and sterilization steps of cold dishes, the simple mixing of the ingredients and condiments prepared in advance is easily accepted. Food is closely related to the health of residents. Investigation and monitoring of epidemiological diseases show that the overall hygiene of cold dishes in my country is worthy of attention, especially the sanitary conditions of small restaurants and farmers' markets. At the high temperature stage, cold dishes are used as cold -processed foods. Microchana is easy to grow and reproduce. If you have accidentally operating, improper storage or health consciousness, it is easy to cause food safety problems. In order to ensure the safety and physical health of the public, the Sichuan Provincial Market Supervision Bureau made the following consumption prompts:

1. Ensure of "five -in -law" in business production

Food operations and catering service units must do the following: First, the scope of production and sale is compliant. It is necessary to implement the main responsibility of food safety, and strictly process ingredients according to the scope of food business license, and sell cold food foods in the excessive range; the second is compliance with operational process. To follow the "Code for Food Safety Operations for Catering Services", cold dishes can be performed in the special operating area in the special operation area, equipped with air -conditioning and cold cabinet temperature control facilities. Pay attention to the catering link. Essence Remember not to purchase raw materials that are spoiled and deteriorate, do not buy unknown edible fungi, store ingredients, brine stores, maintain good indoor and outdoor environmental hygiene, carefully check the kitchen, raw material warehouse, flood prevention, mouse -resistant, dust -proof facilities in the operation room, Effectively eliminate flies and rats to carry germs to pollute ingredients, process clean water, and cook raw ingredients. In particular, pay attention to high -risk ingredients such as beans, pine liga, and soaked hair fungus. Fourth, risk prevention and control compliance. Pay attention to the pollution of raw and cooked, cleaning, stored container, cutting tools, rags and other functions. The distinguishing identification of the function should be obvious. Employees should clean and disinfect the cutting board and container in time. Fifth, personal hygiene compliance. It is necessary to process it in moderation. You cannot be exposed at will during sale. Pay attention to the preservation of temperature and hygiene control. Payment staff pay attention to standardizing wearable and standardized operations, and a warm reminder of the best consumption time limit.

2. Family self -control should pay attention to "four security"

Family self -made cold dishes, need to make kitchen hygiene, strictly disinfection of the utensils, and develop good hygiene habits. The first is the safety of condiments. Pay attention to identifying the saved halogen whether the old brine soup is deteriorated. Do not think that high temperature can sterilize and use the taste of savory meal; the second is the safety of ingredients. Food raw materials should be washed, and processing utensils and food raw materials should be separated to prevent cross -pollution; the third is cooking safety. Cooking and cooking during cooking, cold dishes should be eaten now. Be careful not to eat fungus that is too long; fourth is to eat safety. If there is a surplus of cool dishes, it should be kept in time to keep it in time. It must be completely heated to eat again. Try not to eat cold dishes overnight.

Third, outsourcing consumption must strive for "three rationality"

The first is to choose a dining unit rationally. When buying out of consumption, you should try to choose dining units with complete licenses, clean environment, and more standard food safety management. When ordering catering and drinking through the network platform, you should choose a catering service provider that can be delivered in a short time and retain relevant consumer vouchers. The second is to rationally order food and drinks. Ordering meals scientifically, do not eat the dishes that are abnormal and unprepared, and carefully choose foods such as cooked food, cold food and cold food. The third is to rationally purchase storage food. When buying cold dishes, try to choose a cold dish business to buy as much as possible and complete the licenses. To master the appropriate amount, do not buy too much at a time, just use it for a meal. If there is any surplus, be sure to pay attention to refrigeration. After buying back food, try to buy and eat as much as possible. I found that I bought a cold dish food with quality problems, and the 12315 consumer complaint reported hotline.

Fourth, the unit cafeteria must be "four cautious"

Collective dining units should implement food safety management systems such as the traceability of ingredients, disinfection, cleaning, processing operations, and ingredients. They must be careful to achieve the following four points: First, strictly prevent environmental pollution. Keep the environment clean, and the collective dining unit canteen shall be comprehensively cleaned and disinfected to the container of the processing environment, facilities, equipment, catering utensils, and placement of directly imported foods. The second is to prevent the operation of the disease. Strengthen the health monitoring of the staff of the cafeteria, do not work with illness, wash their hands frequently, and standardize the necessary work clothes (hats). The third is to prevent the pollution of ingredients. Pay attention to the processing and production of high -risk ingredients, such as the four seasons of beans, soaked hair fungus, etc. In particular, pay attention to the large pieces of meat (such as chicken) to be cooked and cooked. Pay attention to cross -pollution such as personnel, appliances, ingredients, etc. The fourth is to prevent bad samples. Standardize sample preservation, pay attention to store temperature, clear signs, and seal preservation.

Fifth, risk people should be careful of "one pathogenic bacteria"

In order to master the microbial pollution status and characteristics of cold dishes in my country, there are literature research reports that nearly 2,000 copies of cold dishes are collected nationwide, and the colonic bacteria in the sample in the sample are collected in the sample. Cell hyperplasia, Listella, Golden Staphylococcus and Bacillus Bacteria. Results The detection rates of Salmonella and monocytes of hyperplasia were 1.71%and 2.26%, respectively. Single -nuclear cell hyperplasia Listee is one of the important disease -based pathogenic bacteria and can cause serious invasion infections. Pregnant women and newborns are common susceptible people, which can cause abortion, death, premature birth and congenital newborn infections. It has also been reported in various places to repeatedly reported food -based diseases caused by Moncepocytic Proliferation. Unlike other pathogenic bacteria, the bacteria can still grow and reproduce in an environment of 4 ° C. It is one of the main pathogen bacteria for refrigerated food to threaten human health, known as "refrigerator invisible killer". It is necessary to strengthen mission, reduce the infection rate of susceptible population, do a good job of cleaning and disinfection in kitchen, cutting boards, etc., separate foods and cooked foods, handle raw and cooked knives, cutlets, containers separately, disinfection, separate storage, handle raw food, handle raw food Wash your hands in time to avoid eating high -risk food. Although cold dishes are refreshing, don't be greedy. Keep in mind the five main points of food safety, and health is accompanied by no sorrow. Pay attention to the light diet and balanced nutrition at high temperature. High -temperature operating people should replenish water and inorganic salts in time to increase the intake of high -quality protein and fruits and vegetables. I wish you all peace and peace! (Edit Li Chuang)

Source: Sichuan Provincial Market Supervision and Administration Bureau

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