Recently, the Honggu District Market Supervision and Administration Bureau has carried out full-coverage supervision and inspection of all kinds of schools, childcare canteens and food business units around the campus in strict accordance with the relevant deployment requirements of the provincial, municipal and district work plan for the special action plan for campus food safety investigation and rectification, and urged all schools and food business units to actively fulfill the main responsibility of food safety, strictly implement various food safety systems, and effectively exclude schools, Potential food safety hazards in childcare institutions and around campuses to ensure the food safety of teachers and students. The positive and negative typical cases of food safety found in the campus and surrounding food business units are now notified through the "red and black list", and the first phase of the "red and black list" is now publicized as follows:
Red List: Honggu District Vocational Education Center
Reasons for the presentation:
1. A complete food safety management system has been established and operated effectively;
2. Strictly implement the main responsibility of food safety, establish and implement the control measures of "daily control, weekly inspection, and monthly scheduling";
3. The canteen items are placed neatly and orderly, the facilities and equipment are clean and tidy, and they are maintained regularly;
4. The management of food additives "five specializations" is standardized, and the responsibilities are clear;
5. The classification and partition of the food warehouse is reasonable, the bulk food is clearly marked, the purchase bill is complete, and the purchase inspection ledger is complete and standardized.
Black list: Sister Po Spicy Snack Bar in Haishiwan, Honggu District
Reasons for the presentation:
1. The raw and auxiliary materials are scattered and naked, and no dust-proof and fly-proof measures are set.
2. Personal belongings are placed at will in the operation room, and the sanitary conditions are poor.
3. The sanitation cleaning of the operation room is not thorough, and the registration and filling of various records and ledgers are not standardized.
Editor: Li Wei Cheng Wei
Executive Producer: Bao Zhen