It was learned from Hebei Food Inspection Research Institute that during the epidemic prevention and control period, the hospital carried out special food emergency random inspections and opened a green channel for inspections to serve customers through four business acceptance modes: online, telephone, on-site, and door-to-door
The hospital stipulates that emergency samples during the epidemic prevention and control period shall be returned to the laboratory for 24 hours, accepted 24 hours a day, and inspection results shall be issued 24 hours.
At the same time, food and epidemic prevention materials sent or donated to medium- and high-risk areas shall be guaranteed.
Exemption of all inspection costs
Starting from January 10th, Hebei Provincial Market Supervision Bureau has launched special food emergency random inspections, which will be undertaken by Hebei Food Inspection and Research Institute
This special spot check is aimed at wholesale markets, large and medium-sized supermarkets and chain stores that guarantee the supply of daily necessities for citizens during the epidemic prevention and control period, focusing on the sampling of rice, noodles, oil, meat, eggs, milk, vegetables, fruits, and fresh aquatic products.
For key foods related to “rice bags” and “vegetable baskets”, we will focus on the detection of high-risk agricultural and veterinary drug residues, food additives, heavy metals, mycotoxins and other important indicators
When performing special sampling tasks, the Hebei Food Inspection and Research Institute strictly followed the local epidemic prevention requirements to complete safety protection work, and formulated operating specifications from various links such as pre-sampling preparation, vehicle cleaning and ventilation, personal protection, prevention of cross-infection, and sample transfer and circulation.
, Mobilize capable forces to form multiple sampling teams, go to large and medium-sized supermarkets and wholesale markets to conduct sampling, organize inspection departments to optimize their work force, work overtime and inspections, and make every effort to ensure food safety during the epidemic prevention and control period