Special rectification!One month

September 2nd

Hubei Provincial Market Supervision and Administration website website

Issue notice

Cleaning and disinfection of catering utensils

And oil cake fritters and so on

Key operation processing behavior

Carry out special rectification actions

The full text is as follows

Market Supervision Bureau of Municipal, State, State, Direct Management City, and Shennongjia Forest District:

Recently, the General Administration of Market Supervision in the National Food Safety "Inspection Insurance" special operation was named at the fifth video scheduling meeting of Wuhan Mingxiang Xiangxuan Catering Management Co., Ltd., Huangshi Yangxin County Dongxin District Shilihu Kindergarten, Second Experimental Primary School and other catering The service unit's disqualification is unqualified, and the requirements of clear rectification are proposed. In order to thoroughly implement the spirit of the video scheduling meeting of the State Administration of Market Supervision and the Food Management Division, the food operation department has about strengthening the requirements for the supervision of dining utensils and oil cakes and fritters. For the people's food safety, the Provincial Market Supervision Bureau decided to carry out a one -month -old special operation processing operation of restaurant cleaning, disinfection, and oil cake fritters from the province. The relevant matters are notified as follows:

1. Remediation object

The school and pension institutions canteen, central kitchen, collective dining distribution unit, and catering service providers such as large and medium -sized catering units, especially snacks and farmhouses, will focus on carrying out key operation and processing behaviors such as cleaning and disinfection and oil cake fritters of dining. Special rectification operation.

Second, rectification content

(1) Equipped with catering tool cleaning and disinfection facilities. Every catering service provider providing catering tools must be equipped with catering tool cleaning, disinfection, and cleaning facilities. The number of facilities must be able to meet the needs. Cleaning and disinfection pools must be dedicated to the pool, and it must not be mixed with the cleaning of food raw materials. Catering cleaning cabinets should be dedicated and shall not store other items.

(2) Implementation of disinfection regulations for catering tools. Encourage catering service providers to use thermal disinfection methods such as steam and far -infrared rays. Catering service providers with chemical disinfection should take practical and effective measures to prevent residues, strictly implement the management regulations of disinfection and uninterrupted catering utensils separately.

(3) Standardize the behavior of centralized disinfection and drinking tools. If the catering service provider uses a centralized disinfection catering, it shall check and retain the copy of the business license and disinfection certificate of the centralized disinfection service unit; it is strictly forbidden to use the unit name, address, contact information, disinfection information marked by packaging or independent packaging, and disinfection. Date and use period of use of incomplete disinfection catering utensils.

(4) Use a disposable catering utensils that meet the requirements. If you purchase disposable catering utensils, you should check the names, addresses, contact information, production date, quality of production, execution standards, production license signs and numbers of production permits, and product qualification certificates of product outer packaging. , Use non -degradable disposable plastic catering utensils, encourage environmental protection to decompose catering utensils, and it is strictly forbidden to reuse disposable catering utensils.

(5) Standardize the use of aluminum food additives with aluminum food additives. In key operation and processing behaviors such as homemade oil cake fritters, it is strictly forbidden to use aluminum food additives in over -range and over -limits.

Third, work requirements

(1) Strengthen organizational leadership. All localities should include the special operation and processing behavior such as cleaning and disinfection of catering tools, disinfection, and oil cake fritters into important schedules, strengthen organizational leadership, arrange deployment in secret, strengthen supervision and adjustment, and form the main leaders to personally focus on the overall responsibility, and the leaders in charge of their own responsibilities. Responsibility and layers of special rectification work joint efforts to promote special rectification actions to achieve effective work.

(2) Strengthen supervision and enforcement. All localities must adhere to the problem -oriented orientation, and illegal behaviors such as non -dining utensil disinfection facilities and disinfection of catering utensils found in the supervision and inspection shall be filed in accordance with Article 126 of the Food Safety Law. The unqualified and centralized disinfection catering equipment found in the supervision and inspection will strictly track traceability and timely reporting Weijian and other departments. The dining utensils and oil cakes that are unqualified in supervision and random inspection are all filed for investigation and punishment of illegal and illegal acts in the operation and processing process, and the subsequent disposal of unqualified products in accordance with relevant requirements. For other food safety violations of other food safety discovered during supervision and inspection, they must be severely investigated and punished in accordance with the law.

(3) Strengthen training guidance. In accordance with the training requirements of the "Restaurant Cleaning and Disinfection and Use Guidelines" and relevant laws and regulations, the localities should further standardize the use of disinfection and disinfection and food additives of catering service providers through on -site centralized training and video training.

(4) Strengthen publicity and guidance. All localities should make full use of news media such as radio, television, newspapers, and the Internet, as well as organizing food safety knowledge to enter the campus, community, enterprises and other forms, and carry out extensive publicity and education of catering tool safety knowledge. Prevention awareness and ability; encourage the public to report complaints to illegal and illegal behaviors such as aluminum additives such as aluminum additives and illegal acts of complaints from disinfection, disinfection, and self -made oil cakes. Govern the atmosphere.

The Market Supervision Bureau of Municipal, State, State, Direct Management, and Shennong Forest Forest District is requested to submit special rectification operations and the "Special Rectification Action Work Information Form" before September 30.

Hubei Provincial Market Supervision Administration

September 1, 2022

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Long press to follow

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——The Voice of Jingzhou- ——

Source: Hubei Daily

Edit: Cheng Yu

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