Check dirty fried onion food production oven

On November 9, the Economic and Environmental Police Team of Thanh Khe District Police (Da Nang City) said it had just discovered a food production facility with many violations of food safety.

Previously, on the afternoon of November 8, the reconnaissance force of the Economic - Environmental Police Team of Thanh Khe District Police suddenly raided a fried onion food production facility located on Tran Cao Van Street (Thanh Khe District) owned by Mr. PK (52 years old, residing locally).

Unsanitary processing area

Damp finished product area

At the time of the surprise inspection, the district police discovered that this facility had committed violations of food safety such as unsanitary production facilities and processors not wearing gloves and protective gear according to regulations.

Recorded at the facility, the floor and walls were damp and moldy. Through investigation, the owner of the facility, Mr. PK, admitted the above violations. The Economic and Environmental Police Team of Thanh Khe District Police requested Mr. K. to correct the situation and conduct a post-inspection in the near future.

The district police also drew up a record, proposed a fine, and continued to expand inspections and rectify food processing, trading, and production establishments to ensure food safety.

Previously, as Thanh Nien reported, Thanh Khe District Police also discovered a large-scale production facility of fried fermented pork rolls and fried chicken wings called Pho Food on Nguyen Tat Thanh Street (Thanh Khe Dong Ward, Thanh Khe District) that violated food safety regulations.

Hai Chau District Police ( Da Nang City) also handled the Nghi Ha specialty food production facility of dried squid, dried fish, and dried beef (Trung Nu Vuong Street, Hoa Thuan Dong Ward, Hai Chau District) for not ensuring production conditions.

Quick view 12:00 on November 9: Panorama news

Source link: https://thanhnien.vn/da-nang-kiem-tra-lo-san-xuat-thuc-pham-hanh-phi-ban-185231109111105805.htm