Rural collective dinners with more than 50 people should be put on record.
According to the Guiding Opinions of the Office of Anhui Food and Drug Safety Committee on Strengthening the Prevention and Control of Food Safety Risks in Rural Collective Dining, rural collective dining refers to all kinds of collective dining activities organized by the masses spontaneously in rural areas and urban-rural fringe, with more than 50 people dining outside catering service units.
This time, in order to strengthen the food safety supervision of rural collective dinners, we will focus on the filing system of rural collective dinners. Where there are more than 50 people in rural collective dinners, the organizers should report to the local village (neighborhood) committees for the record within 3 days before the event. If there is an epidemic in the declared place, it is forbidden to hold a group dinner.
At the same time, the food safety management institution of the people's government of a township (town, street) should strengthen the management of the rural collective dinner chefs, urge the rural collective dinner chefs to go to the food safety office of the township (town, street) where they are located for the record, conduct health examination according to regulations, and organize food safety knowledge training. Cooks and cooks who have collective dinners in rural areas suffer from infectious diseases of digestive tract such as cholera, dysentery, typhoid fever and paratyphoid fever, viral hepatitis A and E, active tuberculosis, suppurative or exudative dermatosis and other diseases that hinder food safety, and shall not engage in food processing and production.
And will regularly or irregularly announce the filing and training of rural collective dinner chefs; In the process of inspection and guidance, it is found that rural collective chefs who have not carried out health examination, participated in food safety knowledge training, failed to operate according to food safety standards, and caused food poisoning accidents due to lax food safety control and irregular operation are subject to a "blacklist" announcement system.
The implementation of rural collective dinner classification guidance system. In principle, the number of people dining in 50 to 200 people's dinner activities, by the village (neighborhood) food safety coordinator or information officer for on-site guidance; If the number of diners is 20 1 to 399, the local township (town, street) will send food safety administrators or propagandists for on-site guidance; If the number of people dining is more than 400, the township (town, street) shall report to the food and drug supervision department at the county level for on-site guidance.
The key content of on-site guidance is to examine and approve the menu (side dish list) of rural collective dinner, and to check the chef's record, the physical examination of chefs and kitchen assistants, the sanitary conditions and standardized operation of dinner and processing places.
Food samples for collective dinners in rural areas should be standardized
In addition, the channels for purchasing food raw materials for rural collective dinners should be formal, and tickets should be obtained and kept properly when purchasing. It is strictly forbidden to purchase "three noes" foods and toxic and harmful or inedible substances; It is strictly forbidden to purchase rotten, sick, poisoned or unexplained poultry, animals and aquatic animal meat and its products; It is strictly forbidden to purchase wild mushrooms, green beans, fresh daylily, germinated potatoes and cooked brine food in bulk; The purchase, storage and use of nitrite are prohibited.