Carry out a joint inspection of food safety in tourist attractions along the beach area

In the midsummer, the tourism industry ushered in the peak season. In order to effectively ensure the safety of food in the scenic area, create a reassuring tourist and catering environment, and continuously improve the competitiveness and tourist satisfaction in the tourism industry in the jurisdiction. Recently, the Joint District Regional Wenguang Travel Bureau of Zigong City's Market Supervision Bureau conducted a joint food safety inspection.

The inspection is mainly based on the business entities such as tourist attractions, surrounding supermarkets, restaurants, etc., and focus on checking the registration of food business entities, the implementation of the certificate of certification, and whether to hold the license. In response to the characteristics of food safety in the summer high temperature season, focus on the environmental sanitation, health management of employees, the procurement of raw accessories, food processing, tableware cleaning and disinfection of the food business units, the procurement and storage of the raw auxiliary materials, the food processing and production, and the disinfection of the tableware. Laws and regulations such as food safety operation specifications carry out business activities. At the same time, whether the food operators in the scenic spot that consumers are concerned about are checked in accordance with regulations, whether they implement preferential policies such as minors. The unsatisfactory issues found in the inspection were urged on the spot, and the operators were required to perform the responsibility of food safety subjects.

Through this inspection, the food safety management capabilities of the scenic area were further improved and the awareness of food safety responsibility for catering operation units was enhanced. In the next step, the Market Supervision and Administration Bureau of the Beach District will strengthen the supervision of food safety of the scenic spot, conduct irregular return inspections, "look back" for the catering units found to find problems, implement various safety measures to implement them, and resolutely put good foods. Safety "entry levels" ensure the safety of diet and diet of tourist consumers in scenic spots. (Youye Bell)

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