School canteens prohibit crayfish and other ingredients Henan issued food safety tips for campus and surrounding areas

Dahe Network News (government reporter Zhu Qi) is about to start school, in order to ensure the safety of the majority of teachers and students, effectively prevent and avoid the occurrence of food safety incidents, the Henan Provincial Market Supervision and Administration Bureau issued a campus and surrounding food safety tips, reminding schools to strictly control food safety self-inspection, students to do a good job of self-management, campus surrounding shops to standardize the operation of customs, and work together to ensure campus food safety.

What ingredients and foods should be banned in school canteens?

The self-examination focuses on the health certificate of the employee, the operation of facilities and equipment, the sensory characteristics and shelf life of food raw materials and accessories, the cleanliness of places and facilities and equipment and tableware, and the breeding of harmful organisms.

Self-inspection of food raw material procurement, storage, processing, sales and other links. Keep in mind the prohibited ingredients in school cafeterias and the food that is prohibited from being served. The list of prohibited food varieties is as follows:

(1) Foodstuffs for prohibiting school cafeterias

The tissues, organs and organs of wild animals and their products, livestock thyroid glands, adrenal glands and other unidentified animals;

High-risk aquatic products such as snails, crayfish, pufferfish, river mussels, dead turtles or yellow eels;

Sprouted potatoes, fresh yellow cauliflower, four-season beans (kidney beans, cloud lentils, beans, etc.), moldy sweet potatoes, wild mushrooms, wild vegetables of unknown origin;

Wood ear fungus, white fungus or rice noodle products (rice noodles, etc.) that have deteriorated after too long soaking time;

Bulk oils, fillings not processed in the canteen, meat skewers and bulk cooked food products without a complete logo;

Industrial salts or "salts" of unknown origin, nitrites (including sodium nitrites, potassium nitrites), aluminum leavening agents potassium aluminum sulfate and ammonium aluminum sulfate (noodle products such as steamed buns and hair cakes cannot be added), synthetic colorants (sunset yellow, lemon yellow, oily pigments, etc.) and Gies powder.

(2) The school canteen is prohibited from supplying food varieties beyond the scope of the business license;

Primary and secondary schools (including special education schools), childcare institutions, secondary vocational and technical schools, and student canteens of technical colleges must not produce and sell raw food, cold food (excluding fruits), mounted cakes, and must not supply uncooked and cooked soy milk, sauerkraut pickles that have become sticky;

Cold food (such as salads, sushi, cold dishes, cold noodles, cold skins, etc.), raw foods (such as sashimi), homemade frozen drinks (including ice cream, yogurt, lactic fermented drinks, freshly squeezed juices and other frozen drinks), framed cakes and other cold-processed pastries are not allowed to be distributed in off-campus group meal delivery units.

How do students manage themselves?

Raise awareness of food safety and develop good habits. Wash your hands before and after meals, do not drink raw water, do not eat in groups; do not patronize unlicensed restaurants and roadside stalls, do not eat risky or unfamiliar food; do not buy "three no foods"; develop the good habit of advocating economy and strict economy, consciously resist extravagance and waste, cherish grain, and practice the new trend of "civilized consumption and economical dining".

Scientific and reasonable diet, balanced nutrition. Try to ensure that the daily diet is varied, the diet is moderate, and there is no overeating. Eat three meals regularly, eat less supper and snacks, and do not eat foods that are not conducive to health such as "high salt, high sugar, and high oil".

Exercise and strengthen your physique. Reduce sedentary time and go out between classes to relieve tension. More physical exercise to enhance physical fitness. Work and rest on time, do not stay up late, ensure adequate sleep, and enhance immunity.

How to standardize the operation of shops around the campus?

Shops around the campus should implement the main responsibility of the operator, choose to purchase goods from formal channels, do not sell unhealthy food, do not sell expired food, establish and improve food procurement certificates and account records, and facilitate food safety traceability.