Haiyan releases early warning of food safety during hot and hot seasons
During hot and hot season, food is easily spoiled and deteriorated. Bacterial food poisoning occurs frequently and frequently. In order to protect the public's food safety and prevent food poisoning, recently the Haiyan County Market Supervision Bureau issued early-warning food safety warnings in the heat, hoping that the general public would pay attention and stay away from bacterial food poisoning.
The reporter saw that early warning should be more comprehensive and detailed for the public. The first thing to do is to strictly control the safety of food purchases, choose regular shopping malls, supermarkets, and markets that have good storage conditions and meet hygiene requirements. Normal food or food ingredients. Secondly, the following precautions must be kept in mind at home, and the foods that need to be refrigerated or frozen should be stored in the refrigerator as soon as possible after purchase so as to prevent the spoilage from being caused by excessive exposure at room temperature. The food in the refrigerator should not be too full. Defrost regularly. Vegetables and fruit foods should be kept fresh and stored separately from raw meat and raw fish. The packaged foods such as canned, bottled, canned, Tetra Pak, and vacuum packaging are ready for use. After opening, they should be refrigerated in time and should not be stored for a long time. Do not store cooked foods at room temperature for longer than 2 hours. Leftovers, leftovers, etc. must be refrigerated in a timely manner. When refrigerated, it should be wrapped in plastic wrap. The refrigerating time should not exceed 24 hours. Before eating again, it must be thoroughly heated and confirmed that there is no deterioration. Can be consumed in the rear.
At the same time, in the food production process should pay attention to cleanliness, food should be washed, cut, with the knife and utensils for food should be raw and cooked separately, for fruits and vegetables as soon as possible soak half an hour before cleaning and eating, cleaning should Use clean, flowing water for multiple cleanings. Heat cooked foods must be cooked and cooked thoroughly; cold dishes should be eaten and cooked now, and appropriate amounts of raw garlic or vinegar can be sterilized. Foods that cause food poisoning, such as soy milk, potatoes, green beans, etc., should be thoroughly cooked; thoroughly refrigerated and frozen foods should be thawed before they are taken out of the refrigerator; foods stored for a long time should be completely reheated before they are eaten to kill the animals. Bacteria; do not eat or eat raw seafood.
The weather is hot and many people are unwilling to open fire and cook at home and choose to eat out. In this regard, the County Market Supervision Bureau reminds citizens to enhance their sense of self-protection when dining out. They should choose a certified catering service provider and request an invoice or receipt. It is better to choose a food safety level rating (ie, the supervision information is The "laughing" or "smiling" sign) diners dining. The improper storage conditions of raw materials for barbecued foods are prone to corruption and harmful substances such as benzopyrene can be formed during barbecue processing. It is recommended that foods should be eaten carefully, and in particular, not greedy and unlicensed.
Of course, to guard against the occurrence of food poisoning incidents, it is necessary not only to rely on the public to enhance self-protection awareness, but also to require catering service units to strengthen preventive measures. The County Market Supervision Bureau reminded each catering service unit to strictly implement the food raw material purchasing and claiming cable system, not to purchase and use spoilage, unclear foods, food raw materials and dead poultry meat, and refuse to bring wild mushrooms to the consumers. Or wild animals and plants to the catering service unit processing and consumption; Food Additives must be strictly managed and used in accordance with the requirements; food production and processing, production and storage sites must comply with food safety requirements, reduce food contamination links; processed foods raw and cooked separately, cooked cooked In particular, foods that are easily contaminated, such as meat, eggs, and aquatic products, must be thoroughly heated and eaten; food safety accident disposal plans must be perfected, food sample keeping systems should be implemented, and food poisoning emergency disposal work must be done.
The County Market Supervision Bureau also reminded the public that if there is severe vomiting and diarrhea after dinner, accompanied by pain in the upper and middle abdomen, they should promptly approach the nearest medical institution for treatment, and properly store the consumer certificate, medical record, inspection report, surplus food, and vomit. Evidence and other relevant evidence, while calling 12345 or 12331 complaints reported. In the event of a food safety incident, catering service units should immediately cooperate with the treatment of patients and report relevant departments in a timely manner to actively cooperate with the investigation and handling of accidents. Source: Jia Newspaper Group reporter Wu Jiaqin correspondent Zhong Liuzhong
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