It is the beginning of the school year again, in order to effectively protect the majority of teachers and students.
Food safety and good health, this campus food safety reminder.
Please check
It is forbidden to purchase ingredients for use
1.School canteens shall not be purchased, stored, or usedNitrite(including sodium nitrite, nitrite sour);
2.Not to be purchasedDeath from illness, poisoning, or unknown causespoultry, livestock, aquatic animal meat and its products;
3.Not to be purchasedFailure to carry out quarantine in accordance with regulations or unqualified quarantinemeat, or meat products that have not been inspected or have failed to pass the inspection;
4.Callouts must not be usedFalse production dates, expiration dates, or expiration datesfood, food additives;
5.Do not useNo labelspre-packaged food, food additives;
6.Others must not be usedDoes not comply with laws, regulations, or food safety standardsof food, food additives, and food-related products.
Prohibited or cautious ** finished food
1.No, allow**Beyond the scope of the business licenseof food;
Elementary and secondary schools, kindergartensCanteens are not allowed to produce and sell cold meat foods (such as salted goose, etc.), raw food (such as sashimi, etc.), decorated cakes, self-refrigerated drinks (such as ice cream, yogurt, lactic acid fermented drinks, freshly squeezed fruit juices, frozen drinks, etc.) and other cold-processed pastries;
3.It must not be processedGreen beans, fresh daylily, wild mushrooms, sprouted potatoes, pufferfishand other high-risk foods;
4.No, allow**Uncooked cooked soy milk, prudent purchase of bulk deli meat products;
5.Prudent procurement or non-procurement, processingFrozen foodFor example, high-risk foods such as frozen chicken cutlets, meat skewers, and sugar cakes should avoid making and selling foods with high salt, sugar, and oil;
6.Direct entranceRaw seafood, aquatic productsjellyfish, kelp, shellfish, deep-sea fish, shrimp, crab and their boiling, sauce, pickling, and ice products;
7.raw side dishes, carved cauliflower, plastic carved edge dishes, and leftover meals;
8.Organs, tissues and glands of pufferfish, mackerel, herring fish, tuna, cockles, snails, lychee snails, mud snails, dog liver, shark liver, herring gall bladder, wild mushrooms, almonds, loquat seeds, cassava, sprouted potatoes, livestock thyroid and other unidentified animals.
Common foods should be used with caution
Use ingredients sparingly
Shellfish(mussels, scallops, clams, oysters, oysters, razor clams, etc.);
Lentils, cowpeas, kidney beans, fava beans
Seafood fish with green skin and red flesh that can easily cause histamine poisoning(mackerel, mackerel, saury, tuna, sardines, etc.);
Raw materials that are easy to remain toxic and harmful substances and do not meet food safety standards: Pig lungs, pig livers, pig hearts and other animal internal organs.
Be cautious about the variety of food
Soy milk: It is easy to cause food poisoning due to the phenomenon of "false boiling". When cooking, it must be ensured that it is cooked thoroughly;
Eggs: Before using eggs, wash the shell of the egg and disinfect it if necessary. When cooking, it must be ensured that it is cooked thoroughly; Do not serve sandwiches, salads, etc. that are made from raw eggs and have not been thoroughly heated.
Spring is the season of high incidence of foodborne illness.
Reminder to all students and parents
Try to choose the on-campus cafeteria for meals
All kinds of food operators on campus have always been the focus of supervision by departments at all levels. In general, each campus has a strict food safety management mechanism. It is recommended that teachers and students choose to eat on campus as much as possible.
The daily diet should eat three meals a day on time, reasonably match grains, meat, eggs, dairy products, fresh vegetables, fruits and other foods to ensure the full intake of energy, high-quality protein and dietary fiber. Eat less or no cold foods such as cold drinks and ice cream, and avoid eating raw fresh meat products and aquatic products.
When eating at an off-campus restaurant
If you need to eat off-campus, you should choose itRestaurants that hold a "Food Business License" and their certificates are within the validity periodRepast.
If you don't eat in unlicensed shops, street stalls and restaurants with poor sanitary conditions, you can look for "smiling faces" to eat, and try to choose food business units with food safety quantification grades A and B ("laughing" and "smiling").
When ordering online
You should choose a legal and compliant meal supply unit, pay attention to check the food business license and unified social credit ** certificate business license information in the "business information" module of the store, and pay special attention to key information such as the scope of food business and the validity period of the food business license. Try not to order high-risk foods (e.g. green beans, fresh daylily, raw and cold foods).。Takeaway food should be consumed as soon as possible after acceptance, and relevant consumption vouchers should be retained in case of rights protection.
When buying food
Take a closer look at the foodDate of manufacturewithShelf lifeObserve whether it is within the shelf life, whether the packaging is intact and undamaged, whether there is a bulge (bulging bag, expanding can), whether there is a color change, whether there is a peculiar smell and other phenomena. Do not be greedy for cheap to buy "three nos" food (no manufacturer, no production address, no production date), do not buy cooked food, drinks and other foods with obvious color differences from normal food.
Finally, I would like to remind all students to pay attention to personal hygiene, wash hands frequently, wash hands before and after meals, do not be picky eaters, do not overeat, do not drink raw water, and do not eat unclean foodDo not eat novel foods (such as wild fruits, game, etc.).to reduce the risk of "disease from the mouth"!
New semester, new starting point.
Keep moving, never stop learning!
Come on. New semester!
*: Wenzhou market supervision.
New Internship Editor: Srental.
Editor in charge: Nomintana.
Producer: Zhu Rui.
Director: Li Bin.
Statement: **Note**Issued by Subei