"Safety Protection Festival - Case Notice" did not follow the provisions of nucleic acid testing! A shop in Binzhou! Shut down!

In order to do a good job in cold chain food epidemic prevention and control work, January 28, Huimin County Market Supervision Bureau Sun Wu Institute law enforcement officials in accordance with the law to good Meiwei cold chain food-related business merchants to check.
inspection found that a seasoning shop operates cold-chain food, but did not arrange for the relevant cold-chain food practitioners in accordance with the "due diligence" provisions for nucleic acid testing, did not truthfully register the relevant information accounts.
law enforcement officials of Sun Wu Institute immediately in accordance with the law to the business merchant ordered to close down for 2 days of punishment.
, the spring consumption season has come, cold chain food is the focus area of epidemic prevention and control.
remind the vast number of cold chain food operators, to strictly abide by the relevant provisions of the province, city and county epidemic prevention and control, and resolutely in accordance with the requirements of epidemic prevention and control to implement good prevention and control measures.
at the same time, consumers are reminded that all cold-chain foods still need to be vigilant at all times, when eating cold-chain foods, follow the "five key points of food safety" to effectively prevent the occurrence of infectious diseases and food-borne diseases.
Food safety five points: 01 to keep clean first, to cultivate good hygiene habits, wash hands frequently, do food, cook before washing hands, in the cooking process, every time you touch raw food by hand must also wash your hands, secondly, to keep dishes and kitchenware clean, and often steamed and disinfected, but also to do the kitchen environment clean.
02 raw cooked separate cooked food to be separated, processed food supplies to be cooked separately, to avoid cross-contamination.
03 Food to be cooked through the cooking food to be cooked, burned through, cooking food center temperature of more than 70 degrees C;
04 The vast majority of microorganisms can slow growth and reproduction or stop growing if food is stored below 5 degrees C and above 60 degrees C at a safe temperature.
cooked food is recommended for timely consumption.
05 The use of safe water and food ingredients to buy food and consumption in regular supermarkets, farmers' markets and qualified and hygienic catering enterprises, to learn to understand food labels, the whole process of food production to use safe water, including cleaning fruits and vegetables, processed food, cleaning cooking utensils and tableware, and hand washing.