First, it involves the subject qualification, which is mainly manifested in engaging in food production and business activities without business license and hygiene license;
Second, the problem of food quality. It mainly includes the manufacture and sale of fake and shoddy food, the distribution of substandard food, and even the sale of toxic and harmful food, as well as the use of non-food additives in food, which affects food quality.
Third, it is mainly reflected in food labels and labels, such as false advertisements, false food advertisements, trademark infringement, false packaging, false labels and false trademark printing. , mainly reflected in the external logo and label.
The main requirements for strengthening the daily management of food hygiene and safety in the circulation field are as follows:
(1) Strictly control the purchase to ensure the safety of purchase channels. Strictly implement the system of commodity purchase acceptance, the system of claiming certificates and tickets and the relevant approval and inspection procedures. Before purchasing, it is necessary to strictly examine the qualification of the manufacturer, verify the product name, label, quantity, quality, quarantine certificate, product certificate, test report, various labels and other valid certificates, sign a purchase contract according to law, strengthen the prevention and control of avian influenza, and strictly prohibit the purchase of all kinds of poultry and their products from epidemic areas. The purchase and sale of packaged food, packaging must comply with the provisions of the "National General Standards for Food Labeling". It is not allowed to buy packaged food whose production date and shelf life are ambiguous and customers can't recognize it.
(two) to strengthen the management of food transportation and storage process, to prevent food from secondary pollution during transportation and storage. Food utensils, containers, packaging materials, transportation tools and other utensils and equipment shall conform to the national hygiene standards and relevant regulations, and the inventory goods and counter goods shall be tracked, inspected and accepted to prevent expired, invalid, deteriorated, damaged and polluted foods from entering the shelves and counters.
(3) Close the sale of good food. It is strictly forbidden to operate food beyond the scope of hygiene license. Food sales facilities shall meet the quality requirements of food preservation, quality assurance, cold storage and freezing. It is strictly forbidden to sell food that exceeds the shelf life and shelf life. In particular, it is necessary to strengthen the management of fresh food, so as to achieve daily inspection, diligent entry and quick sale, and strict responsibility system.
(4) Self-made food and on-site processed food must meet the corresponding hygiene requirements, and can only be processed and produced with a hygiene license. The production of cold meat and cold dishes must be "designated by special personnel, refrigerated by special personnel, equipped with tools by special personnel and disinfected by special personnel"; Tableware, tools and other equipment and operation rooms should be disinfected. The places where bean products are processed and made on site shall meet the relevant requirements of the Measures for the Hygienic Management of Bean Products of Beijing Municipal Health Bureau (J.Z. [2002]163), and the on-site processing and sales counters shall not sell products other than self-made processing.
(5) Employees engaged in food production, processing, production, storage, transportation and sales must hold health certificates, have regular physical examinations, pay attention to personal hygiene, wear special qualified sanitary products such as masks, gloves and hair caps in accordance with relevant regulations, and be trained in food hygiene knowledge before taking up their posts.
(six) to strengthen leadership and implement the responsibility of territorial supervision of food safety. All units and relevant units should attach great importance to food safety, earnestly fulfill the responsibility of territorial supervision, strengthen publicity and education of food producers and operators, strengthen close cooperation with relevant departments, earnestly strengthen market inspections and management, urge enterprises to carry out institutionalized management, and take effective measures to control and eliminate food safety hazards and risks.
Bacterial food poisoning is an acute food-borne disease caused by people eating food contaminated by pathogenic bacteria or toxins produced by bacteria. Generally, there are obvious symptoms of gastroenteritis, among which abdominal pain and diarrhea are the most common, with the characteristics of acute onset, similar clinical manifestations and non-infectivity. Poisoned patients have eaten the same food, and autumn is the high incidence season of bacterial food poisoning.
So how to prevent bacterial food poisoning in autumn?
1, to prevent bacterial food poisoning, we should first pay attention to the quality of food, both raw materials and finished products should be fresh. For foods that are directly eaten, such as cooked food, if they are found to be stale, they should be fully heated before eating; For perishable foods or food raw materials such as meat, poultry, eggs, milk and aquatic products, if they are found to be stale, the stale parts can be pruned and removed, cooked by stewing, stewing and stewing, and fully heated to kill bacteria on the food before eating, otherwise it will easily cause food poisoning.
2, to prevent food from being contaminated, be careful not to eat rotten food and dead livestock and poultry meat, leftover food should be returned to the pot and heated before eating. Separate raw and cooked tools from containers, and separate raw and cooked food, raw materials and finished products to avoid cross-contamination. Operators should pay attention to personal hygiene and operational hygiene, and develop good personal hygiene habits.
3, should effectively control the proliferation of bacteria, especially meat, aquatic products and other perishable foods, should be cleaned and cooked in time, eat while it is hot, effectively prevent food corruption and food poisoning. Processed food should be preserved for as short a time as possible, so that it can be burned and eaten now; Fresh food that is not used or used up for the time being should be put into the cold storage or refrigerator in time for cold storage. Cooked food purchased or overnight should be burnt before eating to prevent food poisoning.
Food poisoning can be prevented as long as we choose the food that has been treated safely (thoroughly heated food) to eat cooked food immediately, store cooked food and thoroughly heated food properly before eating, avoid contact between raw food and cooked food, pay attention to hand hygiene, keep all surfaces of the kitchen clean, avoid insects, rodents and other animals from touching food, and use water that meets national hygiene standards during the whole processing.