At the beginning of the Year of the Dragon, spring returns to the earth, and the catering consumer market is off to a hot start. On January 31, the reporter learned that the Wuhan Municipal Administration for Market Supervision issued food safety tips for catering during the Spring Festival
First, the ingredients should be safe
Comprehensively clean up the inventory and strictly prevent the use of spoilage, sensory abnormalities, and ingredients that exceed the shelf life; Strictly implement the system of requesting certificates and tickets for food raw materials, and do not buy or sell wild animals and unknown meat products and catches.
Organizers of rural gatherings should pay special attention to buying and using bulk liquor with caution; Be cautious about using methanol, ethanol and other alcohol-based fuels, do a good job of eye-catching color warnings, and strictly prevent food poisoning caused by accidental drinking and ingestion.
Second, the storage should be scientific
The food stored in the refrigerator should not be overfilled, and it should be defrosted regularly; Vegetables and fruits are stored separately from raw meat and fish; Bottled, canned, cartoned, vacuum-packed food, ready to use.
Third, the operation should be standardized
Storage, cleaning and cutting of poultry meat, aquatic products and vegetables should be separated to prevent cross-contamination; Cooking should be cooked thoroughly, kitchen utensils should be disinfected, and cleaning measures should be in place.
Fourth, personnel should be healthy
Ensure that employees hold valid health certificates to work, strictly check in the morning, and strictly prevent employees from going to work with illness.
Fifth, the environment should be hygienic
Keep the kitchen environment tidy, free of sundries and dirt, and the store is clean, clean and orderly. The three-prevention facilities should be complete, and the ceiling, exhaust fan, gutter, and floor drain should be protected to prevent the breeding of rodents and insect pests.
Sixth, waste should be discouraged
Actively remind consumers to order food in moderation and consume on demand; There are no leftovers, no leftovers, leftovers are packed, and a consumption environment of "thrift and cherishing blessings" is created.
(Yangtze River ** reporter Liu Kequ).