Jellyfish Network August 12 (Reporter Zhang Daming correspondent summer chess) Summer and autumn high temperature, high humidity, food is easy to spoilage, food poisoning, high frequency, frequent. In order to ensure the health and safety of the general public and guard against food poisoning incidents, Yantai City Food and Drug Administration issued the early summer food safety early warning notice to remind the masses to pay attention to scientific and safe food and avoid food safety accidents.

Consumers should enhance self-protection awareness

Firstly, dining out should be done with catering service units that have “Food Service License” and “Food Business License”, dining environment and management, hanging “smiley face” and high reputation. Try to avoid buying mobile foods and fixing vendors’ food. Use lettuce and cold dishes with caution and do not eat at unlicensed vendors. Choose online ordering food carefully.

Second, during the dining process, if the catering service unit finds that the food has abnormal sensory traits and is corrupted, it shall promptly report the complaint to the food and drug supervision department; at the end of the meal, it shall take the initiative to request the receipt and other dining voucher.

Third, if diarrhea, vomiting, and other suspected food poisoning symptoms occur after eating, they should promptly approach the nearest medical institution for treatment, and immediately call the local food and drug regulatory authorities to report complaints and call 12331, and retain relevant documents such as consumer certificates.

Food producers and operators must strengthen preventive measures

The first is to strictly control the environment and people's health. Food processing and storage facilities should be kept clean, moisture-proof and ventilation facilities should meet requirements, and do a good job of preventing flies, pests, rodents and other work. Employees should take effective health certifications. All those who suffer from food safety problems should be adjusted to jobs that do not affect food safety.

The second is to strictly control the procurement of raw materials. The “Administrative Regulations on Food Purchasing and Custody Ticketing for Foodservice Purchasing Services” is strictly implemented, and foods that are prohibited from production, such as spoilage, mold and worms, mixed foreign materials, adulterated adulteration, abnormal sensory properties, and exceeding the shelf life, are prohibited from production and management.

The third is to strictly control the production process. Control the total amount of food processing, processing temperature and time, heating the food should be cooked thoroughly, storage of food should be promptly refrigerated or hot storage, should try to shorten the food storage time. Cold dishes should be made by special persons in special rooms, and should be used up when possible. Schools of all types must not purchase, store and use nitrite.

The fourth is strict disinfection of tableware. All tableware should be thoroughly washed, disinfected and kept clean before use. Tableware and food containers that directly contain the direct entrance must be washed and disinfected, and the food must be properly sealed to prevent food poisoning and foodborne diseases.

Actively prevent bacterial and food-borne food poisoning in summer

Summer temperatures are high and suitable for most bacterial growth. In order to avoid bacterial and food-borne food poisoning, the following preventive measures are recommended: The first is to prevent cross-contamination. To prevent bacterial cross-contamination between food production environments, tools, containers, equipment, and facilities, and in particular, to prevent cross-contamination between finished foods, semi-finished products, and food ingredients.

The second is that food should be cooked thoroughly. The food should be thoroughly thawed before cooking. The center temperature of food processing should reach 70°C. Before long-term storage of food, it should be reheated to a central temperature of 70°C or more to prevent the bacteria in food ingredients from surviving.

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