Accordingly, to prevent the risk of mass poisoning at units and enterprises with collective kitchens inside and outside industrial parks and clusters in the city, the City People's Committee requires units and enterprises with collective kitchens to strictly and fully comply with measures to ensure food safety and prevent food poisoning in collective kitchens, especially during the current hot summer season.
Units proactively review the process of importing raw materials; the process of preliminary processing, processing; preserving and providing meals; fully implementing regulations and conditions to ensure food safety.
The City People's Committee requires that during the process of processing and providing meals at the kitchens, attention should be paid to some foods with high risk of causing mass poisoning. These include foods with high risk of causing food poisoning due to toxins and chemicals such as vegetables, tubers, and fruits with pesticide content exceeding the limit or not on the list. Some types of marine fish such as mackerel, tuna, herring, mackerel, etc. may contain high levels of Histamine that can cause mass acute poisoning due to poor preservation, etc., it is necessary to strictly control the origin and quality, and strictly comply with the storage and transportation conditions of the manufacturer.
Regarding the risk of microbial poisoning (one of the main causes of many food poisoning cases in recent times), units should pay attention to strictly implementing the preliminary and processing procedures; ensuring the one-way principle. Along with that, ensure environmental hygiene in the processing area; food preservation conditions in accordance with the manufacturer's regulations and separate raw and cooked food. At the same time, perform three-step food inspection and keep full food samples; practice good hygiene in processing, use enough protective labor masks and disposable gloves when processing cooked food.
In addition, units must ensure enough clean water to clean processing areas, equipment, utensils, wash food, wash hands; utensils for preparing cooked food and directly containing meals must be cleaned; use cooked dishes and ensure the shortest time from cooking to eating...
Units and enterprises that organize collective kitchens should pay attention to ensuring working conditions for workers during the hot summer; workers in the kitchen area. Accordingly, ensure nutritious and safe meals for workers; prepare a plan to handle situations so as not to be passive when mass food poisoning occurs, minimizing the impact on workers' health. Units should develop plans to coordinate with units to organize emergency care and treatment for patients; and provide alternative meals to ensure workers' health and stabilize production.
Previously, on June 27, in the city, 127 workers of Song Cam Shipbuilding Joint Stock Company were hospitalized after a meal, suspected of food poisoning. After the incident, the Hai Phong City People's Committee requested strict handling of violations of food safety regulations in the kitchen of Song Cam Shipbuilding Joint Stock Company (if any). Departments, branches, and localities increased inspection, supervision, and guidance for collective kitchens and food service establishments to ensure hygiene and food safety conditions.
Source: https://laodong.vn/y-te/hai-phong-yeu-cau-phong-ngua-nguy-co-ngo-doc-hang-loat-tai-bep-an-cong-nhan-1361111.ldo
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