In order to prevent food safety risks for rural group dinners and ensure the food safety of the broad masses of the people's dinner activities, the relevant matters are hereby reminded as follows.
1. Group dinners should be reported.
The organizer or undertaker of the rural collective meal is the first person responsible for the food safety of the rural group dinner, and the organizer or undertaker shall report to the village (resident) committee in advance the time, address, number of meals, number of people, liquor producer and operator, menu, chef, name of fuel used, etc., sign the "Food Safety Commitment", and accept the inspection and guidance of relevant personnel.
2. Dining places should be hygienic.
Food processing sites and dining places should be more than 25 meters away from pollution sources such as manure pits, garbage dumps (stations), dry toilets, and livestock and poultry pens. It is necessary to improve rodent-proof, fly-proof, dust-proof and other facilities, thoroughly clean and disinfect food processing places and dining places, and keep the environment clean. The quality of water shall meet the sanitary standards for drinking water.
3. Chefs should be healthy.
Cooks and service staff who host dinner parties should hold valid health certificates, and kitchen assistants should be in good health, maintain good personal hygiene, wear clean clothes, hats and masks, and wash their hands in a timely manner before processing food or after coming into contact with contaminants. Persons suffering from purulent or exudative diseases, dysentery, viral hepatitis and other diseases that hinder food safety shall not be engaged in food processing and production.
Fourth, the purchase of food should be inspected.
Do not procure, make food from unknown sources, beyond the expiration date, and spoiled;Do not purchase and use meat products without quarantine certificates;We do not purchase or use processed foods such as raw animal blood, sprouted potatoes, wild mushrooms, green beans, and nitrites. The purchased food should be carefully inspected to ensure that the food is fresh and safe.
5. Meals should be cooked thoroughly.
Meals must be cooked thoroughly, dining utensils should be washed and disinfected, kitchen knives, cutting boards, etc. should be separated from raw and cooked, and cooked meals should be anti-rat, fly-proof, dust-proof, and anti-poisoning. Leftovers should be refrigerated and boiled thoroughly before eating.
Sixth, dangerous goods should be well managed.
Alcohol-based fuels should be managed by special personnel, added to the color for warning, and stored in containers with hazardous chemical labels to prevent accidental drinking as liquor. Pesticides, rat poison, veterinary drugs, herbicides, etc. should not be stored in food processing and dining places to avoid safety accidents caused by accidental ingestion or mixing into food as food.
7. Don't waste civilized dining.
Do not purchase or drink liquor produced or sold by unlicensed and unlicensed producers and operators, or bulk liquor that has not been inspected and tested. It is necessary to have a civilized dinner, do not drink too much, do not compare, do not waste, and consciously practice the "disc action".
8. Report problems found.
If you have diarrhea, vomiting, fever and other symptoms after the dinner, you should go to the local hospital (health center)** in time and report to the village (resident) committee or township (town)**. When the people participating in the dinner party find that there is a food safety risk in the dinner party, they shall promptly remind them to make corrections, and they can also call 12315 to report.