Source： | Date：2020-08-10
I. Food production and processing
(I) Food production and processing enterprises should strictly abide by the Food Safety Law of the People's Republic of China and its implementation regulations and relevant laws and regulations on the prevention and control of the COVID-19.
(II) Food production and processing enterprises should establish a leading group for epidemic prevention and control with the main person in charge of the enterprise being the first person responsible for epidemic prevention and control, establish and improve an internal responsibility system for epidemic prevention and control, formulate an enterprise epidemic prevention and control work plan, and improve emergency plans and countermeasures, and ensure that epidemic prevention measures are in place.
(III) Food production and processing enterprises shall strictly implement food safety traceability system, truthfully record and keep incoming inspection, delivery inspection, food sales and other information to ensure food traceability. If it is found that the raw materials of imported food are from the epidemic focus, such food should be promptly disposed of in accordance with the requirements of the relevant industry authorities.
(IV) Food production and processing enterprises should strengthen food safety management in the production and processing process, carry out food safety self-inspection, strict delivery inspection, and keep records.
(V) The workplace should be frequently ventilated to maintain indoor air circulation.
(VI) Food producers and processors should strengthen employee management and health monitoring, and keep testing body temperature every day. They shall also designate a person to summarize the health status of employees every day, and immediately report abnormalities such as fever and respiratory symptoms of employees and take corresponding prevention and control measures. Employees should wear protective masks while on duty, keep a certain distance and avoid direct contact when communicating with others, and pay attention to hand hygiene.
(VII) The registration and management of external personnel and vehicles entering the plant should be strengthened to minimize unnecessary entry of external personnel and vehicles. If they need to enter for reason of work, the body temperature should be checked, the information about the source, workplace and people in contact with the epidemic area should be inquired, and they should meet the requirements and wear disposable surgical masks.
II. Food business and catering services
(I) Food business and catering service providers shall strictly abide by the Food Safety Law of the People's Republic of China and its implementation regulations, as well as relevant laws and regulations on the prevention and control of the COVID-19.
(II) Food business and catering service providers should establish a sound internal epidemic prevention and control responsibility system, formulate epidemic prevention and control work plans, improve emergency plans and countermeasures, and ensure that epidemic prevention measures are in place.
(III) Food business and catering service providers shall strictly implement a food safety traceability system, truthfully record and keep incoming inspections, food sales and other information to ensure food traceability. If it is found that the food or raw materials are from the epidemic focus, such food shall be disposed of in time according to the requirements of the relevant industry authorities.
(IV) Food business and catering service providers should implement prevention and control measures in accordance with the guidelines of the relevant industry authorities on the prevention and control of the COVID-19. In addition, they shall ensure food safety by cleaning and disinfecting all surfaces used for food preparation and keeping hand clean to ensure the safety of customers' food.
III. Family and individual
(I) Maintain hand hygiene Wash your hands before eating and handling food, and wash hands frequently during food handling.
(II) Keep the kitchen clean. Cooking utensils, equipment, cutting boards, rags and tableware used for processing, preparing or holding food should be kept clean before use, and cleaned and disinfected in time after use.
(III) Separate raw and cooked food. Raw food such as raw meat and seafood should be separated from other food during food procurement and storage. Knives, cutting boards, containers, etc. used for processing raw meat, raw seafood, etc. should be placed separately and cleaned and disinfected in time to avoid mixing them with the utensils used for processing ready-to-eat foods, so as to avoid cross-contamination.
(IV) Avoid eating raw or half-cooked food. When eating raw fruits and vegetables, it is better to wash them under running water. Food that need to be processed should be cooked thoroughly, especially meat, eggs, aquatic products, etc. When reheating cooked food and leftovers, they should be heated thoroughly. For cooking methods such as microwave heating, self-heating instant food, hot pot and barbecue, the food shall all be cooked thoroughly.
(V) It is recommended to buy food in a legitimate supermarket or market, and pay attention to the food label content such as the production date, shelf life, and storage conditions of the food. Avoid food and raw materials from unknown sources. Do not purchase wildlife.
(VI) When ordering take-out food or eating out, choose legitimate shops, and clean your hands before eating. It is recommended to use public chopsticks and spoons when dining with others. It is better to use non-contact payment method. Keep a social distance of at least 1 meter with others while shopping or waiting for a meal to ensure your safety.