On July 1 day, niujie Market Supervision Office received a report that an employee of Baoji Bean Juice Store in niujie poured air-conditioning condensate into cage-type heat preservation equipment. After verification, the steamed bread sold on site is a purchased finished product, and the supplier's qualification is complete. Confirm that employees pour air conditioning condensate into insulation equipment. At noon on July 2, niujie Municipal Market Supervision Office called three informants and replied to the handling situation. All three people expressed satisfaction.

In order to ensure the safety of catering consumption, catering service providers should do the following: strengthen the environmental sanitation management of catering services. Personnel management. Equipped with food safety management personnel; Train employees on food safety legal knowledge and environmental sanitation knowledge; Conduct self-inspection regularly and make relevant records. Requirements for food processing zones. The wall should be free from damage, falling off, mildew, dirt and dust accumulation and pests hiding. The ground should be smooth, without cracks, damage, water and scale. The equipment shall be equipped with fly-proof, rat-proof and insect-proof facilities (such as screen window, screen window, rat-proof board, fly-proof lamp, air curtain, etc.). ).), ventilation equipment and hand washing equipment, and keep the facilities clean and normal operation. The special room should be equipped with corresponding temperature control equipment to ensure that the temperature in the operation room meets the needs of food processing.

Dining area requirements. The ground should be clean and free of scale. Desktop, tablecloth, towel, etc. Should be kept clean and hygienic. There are no vectors such as flies, cockroaches and mice in this area. Kitchen waste should be classified and stored, and should not overflow the storage container, and be cleaned up in time. Bathroom requirements. Toilets should be equipped with hand washing equipment, hand sanitizer, toilet paper or hand dryers that meet product standards. Toilets should be well ventilated, cleaned and inspected regularly, and records of cleaning and inspection should be kept. Requirements for tools and appliances. Containers, tools and utensils for storing, storing, processing and packaging food shall be safe, harmless and clean. Use plastic containers as little as possible to prevent plasticizer migration. Encourage the use of food-grade stainless steel containers, tools and appliances. Strengthen the management of tableware cleaning and disinfection.

Local food and drug supervision departments should always urge catering services to establish tableware cleaning and disinfection management, require standardized sorting, disinfection and cleaning processes, and never reuse disposable tableware.