According to the website of the Food and Drug Administration on the 28th, SFDA requires catering service providers to minimize the use of plastic containers and prevent the migration of plasticizers, and encourage the use of food-grade stainless steel containers, tools and utensils.
Food and Drug Administration said it further strengthen food and beverage service sanitation and tableware cleaning and disinfection supervision and management, the implementation of "Food Safety Law," the relevant provisions of the protection of food and beverage safety.
First, to strengthen food and beverage service environmental health management Catering service providers should be equipped with food safety management personnel; practitioners to carry out food safety legal knowledge, environmental health knowledge training.
Regularly carry out self-examination, timely rectification, and keep the relevant records; wall should be no damage, no shedding, no mildew, no accumulation of scale and dust, no pests hiding .Floor should be smooth, no cracks, no damage, no water Fouling equipment should be equipped with anti-flies rodents and pest control facilities and equipment (such as screens, gauze, mouse board, anti-fly lights, wind screen, etc.), ventilation, hand washing equipment, and facilities to maintain the cleanliness and normal operation. Special room should be equipped with the corresponding temperature control equipment to ensure that operating temperature to meet food processing needs; the ground should be clean, no fouling Desktop, tablecloths, towels, etc. should be kept clean and hygienic. Flies, cockroaches, mice and other vector-borne organisms Kitchen waste should be classified and placed in storage containers should not be spilled and promptly cleaned.
Bathroom should be equipped with hand-washing equipment, hand-washing equipment, such as hand sanitizer, hand towel, hand dryer, etc. The toilets should be kept well ventilated, should be regularly cleaned, inspected and cleaned and inspected.
Requirements for working utensils Containers, tools and utensils for storing, containing, processing and packaging foodstuffs shall be safe, harmless and clean, Minimize the use of plastic containers and prevent the migration of plasticizers, Encourage the use of food grade stainless steel containers, Tools and utensils.
Second, to strengthen the cleaning and disinfection of food and beverage management Around the food and drug regulatory authorities to urge the catering service providers to establish catering cleaning and disinfection management system, standardize the cleaning, disinfection, cleaning process prohibit the repeated use of disposable tableware.
In the case of chemical disinfection, special pools for cleaning, disinfecting and flushing shall be provided respectively. All kinds of basins shall be clearly marked with their use and cleaned regularly. The detergents and disinfectants used shall meet the relevant national standards. When using disinfectants, In strict accordance with the instructions specified disinfectant product configuration, and take effective measures to prevent the disinfectant residue.
Sterilized by physical means, should be equipped with the corresponding disinfection equipment, disinfection equipment regularly check the operation, to ensure that the pressure and temperature to meet the relevant requirements; using boiling, steam and other heat disinfection methods, should be heated to 100 ℃ and maintained for 10 minutes.
Should be equipped with a clearly marked sealed cabinet for storing disinfected tableware, cleaning cabinet should be regularly cleaned and maintained to be clean.
Advocate the use of heat sterilization disinfection tableware.