Food Partner Network News On January 11, the Ministry of Food and Drug Safety (MFDS) of South Korea issued a report saying:Due to the outbreak of the new crown epidemic, the sales of Korean takeaway sashimi have increased sharply, and Korean food and drug safety In order to carry out safety management in advance, the Ministry will conduct random inspections of sashimi from the 13th to 22nd of this month.
Before this random inspection, the Korean Ministry of Food and Drug Safety recommends that sashimi sellers pay attention to hygiene management when cooking sashimi. The specific matters are as follows:
In order to remove the vibrio from the gills, scales and other parts of the fish, wash 2~3 times with running tap water. After washing with tap water, in order to prevent the cooking tools from being contaminated by the residual vibrio on the fish skin, knives and cutting boards When sashimi is pre-processed and mixed with raw fish, it should be used separately, and the cooking tools after use should be cleaned and disinfected.
In order to prevent the hands from being contaminated by Vibrio bacteria, you must use soap and other detergents before cooking, wash your hands in running water for more than 30 seconds, and use sanitary gloves and change them regularly.
Additives (chlorine dioxide, silicon dioxide, and silicone resin) used to eliminate bubbles in aquarium water must be licensed before they can be used as food additives.
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