(Haiphong.gov.vn) – To prevent the risk of mass poisoning at units and businesses, organize collective kitchens inside and outside areas and clusters [...]
(Haiphong.gov.vn) - To prevent the risk of mass poisoning at units and businesses that organize collective kitchens inside and outside industrial zones and clusters in the city, the City People's Committee has just directed Document 1517/UBND-VX requiring units and businesses that organize collective kitchens to strictly and fully comply with measures to ensure food safety and prevent food poisoning at collective kitchens. possible, especially during the current hot summer.
Proactively review the raw material import process; preliminary processing and processing; preserving and providing meals; Fully comply with regulations and conditions to ensure food safety.
The City People's Committee requires that during the process of processing and providing meals at kitchens, it is possible to pay attention to some high-risk foods that cause mass poisoning such as: For foods that have a high risk of causing food poisoning due to toxins and chemicals such as: vegetables, tubers, and fruits with pesticide content exceeding the limit or outside the list; Some marine fish foods such as scads, tuna, herring, mackerel... may contain high levels of Histamine to the point of causing mass acute poisoning due to poor preservation... it is necessary to strictly control the origin, quality, and strictly comply with the manufacturer's storage and transportation conditions.
For the risk of poisoning due to microorganisms, which is one of the main causes of many food poisoning cases in recent times: pay attention to strictly implementing pre-processing and processing procedures; ensure one-way principle; ensure environmental hygiene in processing areas; Ensure food preservation conditions comply with the manufacturer's regulations and separate raw and cooked food; Perform three-step verification and save complete food samples; Practice good hygiene in processing, use enough labor protection masks and disposable gloves when processing cooked food; Ensure enough clean water to clean processing areas, equipment and tools, wash food, and wash hands; Utensils for preparing cooked food and directly storing meals must be cleaned; Use dishesThe food is cooked and ensures the shortest time from cooking to eating...
Units and businesses that organize collective kitchens should pay attention to ensuring working conditions for workers during the hot summer; workers in the kitchen area. Ensure meals are nutritious and safe for workers. Prepare plans to handle situations so as not to be passive when mass food poisoning occurs, minimizing the impact on workers' health; At the same time, there is a plan to coordinate with units to organize emergency and patient treatment; Plan to provide alternative shift meals to ensure workers' health and stabilize production./.
Procedures
