High -tech Zone Market Supervision Bureau reminds: Precautions for the safety of students in the opening season

At present, primary and secondary schools in our district have been resumed. In order to ensure the safety of the majority of teachers and students, the Market Supervision Bureau of Yantai High -tech Zone has issued a prompt to the school cafeteria and the food safety of the campus:

1. Keep food for school disabling food

(1) Disable ingredients in the school cafeteria

1. Wildlife and its products, the tissue, organs, organs of livestock, adrenal and other unknown animals;

2. High -risk aquatic products such as field snails, crayfish, puffer fish, rivers mussels, dead turtles, or scutellaries;

3. Potatoes, fresh lily, four seasons (kidney beans, cloud lentils, vegetable beans, etc.), mildew sweet potatoes, wild bacteria, and unknown wild vegetables;

4. The soaking time is too long and deteriorated fungus, white fungus or rice noodle products (rice noodles, etc.);

5. "Salt" substances, nitrite (including sodium nitrite, potassium nitrite), aluminum -containing aluminum sulfate and aluminium sulfate (steamed buns, hair cakes and other facial products such as aluminum puff are added ), Synthetic colorant (sunset yellow, lemon yellow, oily pigment, etc.) and Jishi powder.

(2) The school cafeteria prohibits the supply of food varieties

1. Primary and secondary schools (including special education schools), childcare institutions, secondary vocational and technical schools, and technical colleges. The boiled soy milk, the sticky sauerkraut and pickles; the free purchase of cooked meat products.

2. If an off -campus collective meal and distribution unit shall not deliver cold food foods (such as salads, sushi, cold dishes, cold noodles, cold skin, etc.), raw food foods (such as sashimi), homemade freezing drinks (including ice cream, yogurt, lactic acid fermented drinks , Fresh juice and other frozen drinks), decorating cakes and other cold processing cakes.

2. Pay attention to diet around the campus

(1) During the prevention and control of the epidemic, food operators around the campus must strictly implement the prevention and control measures and the main responsibility of food safety, strengthen the cleaning and disinfection of places and the health monitoring of personnel. snack. When dining outside the school, you should choose a catering unit holding the "Food Business License" (related documents within the validity period).

(2) When buying snacks, buy food business units that hold a valid "Food Business License". Check the label logo to observe whether the packaging is complete during the shelf life. Hearing), whether there are color changes, or no odor, etc., not to buy "five -haired food" cheaply, and do not buy "three -none" food.

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