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Pests, rodents and other harmful organisms in catering establishments pose a great threat to food safety
.
If protection is not done well, no matter whether it is food or food residues, pests and other harmful organisms will be recruited continuously
.
Therefore, it is very important for restaurants to take necessary measures to prevent pests and rodents
.
First of all, it is necessary to follow the principle of physical control (sticky rat board, fly-killing lamp, etc.
) first, and conditional use of chemical control to ensure food safety and personal safety;
at the same time, the space where pests can freely enter and exit is sealed to ensure catering service places The walls, floors, and ceilings are intact and seamless; all pipes such as water supply, drainage, heating, gas, air-conditioning, etc.
are closed, and the holes are filled firmly and seamlessly; water-sealed floor drains are used, and the drainage pipe outlets are installed Metal grate with mesh less than 10mm; all trunkings and distribution boxes are well sealed;
personnel and goods entry and exit passages should be equipped with rat-proof panels, and the door gap should be less than 6mm
.
And when receiving the goods, check the transportation and the package for signs of rat dung, rat bite marks, cockroach corpse, cockroach dung, egg sheath and other harmful biological activities to prevent the invasion of harmful organisms
.
Finally, check the food warehouse or food storage area, the back of fixed facilities and other dark and humid areas on a regular basis for signs of pest activity.
If pests are found, they should be killed as soon as possible, and their sources of sources should be found and eliminated
.
Effective measures should be taken to prevent contamination of food, food contact surfaces and packaging materials
.
.
If protection is not done well, no matter whether it is food or food residues, pests and other harmful organisms will be recruited continuously
.
Therefore, it is very important for restaurants to take necessary measures to prevent pests and rodents
.
First of all, it is necessary to follow the principle of physical control (sticky rat board, fly-killing lamp, etc.
) first, and conditional use of chemical control to ensure food safety and personal safety;
at the same time, the space where pests can freely enter and exit is sealed to ensure catering service places The walls, floors, and ceilings are intact and seamless; all pipes such as water supply, drainage, heating, gas, air-conditioning, etc.
are closed, and the holes are filled firmly and seamlessly; water-sealed floor drains are used, and the drainage pipe outlets are installed Metal grate with mesh less than 10mm; all trunkings and distribution boxes are well sealed;
personnel and goods entry and exit passages should be equipped with rat-proof panels, and the door gap should be less than 6mm
.
And when receiving the goods, check the transportation and the package for signs of rat dung, rat bite marks, cockroach corpse, cockroach dung, egg sheath and other harmful biological activities to prevent the invasion of harmful organisms
.
Finally, check the food warehouse or food storage area, the back of fixed facilities and other dark and humid areas on a regular basis for signs of pest activity.
If pests are found, they should be killed as soon as possible, and their sources of sources should be found and eliminated
.
Effective measures should be taken to prevent contamination of food, food contact surfaces and packaging materials
.
