China Quality News Network In order to effectively strengthen the awareness of the main responsibility of food operators in school and kindergarten canteens, improve food safety-related systems, implement management responsibilities, standardize catering service behaviors, improve the food safety status of school canteens, and eliminate food safety hazards, starting from June Starting from the 25th, the Market Supervision and Administration Bureau of Jianhua District, Qiqihar City, Heilongjiang Province began to conduct special food safety inspections on 58 kindergarten canteens.
found through inspection that most kindergarten canteens have good food safety conditions, complete systems, and complete certificate and ticket requirements, which can ensure the food safety of students. However, some canteens also have problems such as mixed storage of raw and cooked food, and food sample retention facilities and equipment that do not meet requirements. In response to the existing problems, law enforcement officers on-site instructed practitioners to store raw and cooked food separately, and to clean and defrost refrigerated facilities regularly; they required that if the disinfection facilities and sample retention facilities cannot meet the needs, immediately add disinfection facilities and sample retention facilities to ensure that students food safety.
At the same time as the inspection, law enforcement officers also conducted training for food safety managers and chefs in the canteen, requiring them to do the following tasks: first, emphasize one center and do a good job in food safety; second, do two tasks well, namely, practice Personnel training and physical examination; third, the three bottom lines must not be exceeded, namely, the bottom line of laws and regulations, the bottom line of operating standards, and the bottom line of morality; fourth, four controls must be done: the first control link is to prevent cross-contamination; the second control time is to retain samples. It must be more than 48 hours; three temperature controls, the retained sample must be cooled and stored in a refrigerator; four control volume, the retained sample cannot be less than 125 grams; fifth, grasp the six levels, namely raw material level, cleaning cutting and level, Checks for cooking thoroughly, cleaning and disinfecting tableware, retaining samples, and requesting certificates and tickets. (Qiwei)
