One is to strengthen organizational deployment. Coordinating the needs of food safety during the holiday season, formulating a food safety investigation and rectification action plan, focusing on key areas with high risk of holiday consumption, such as commercial clusters, tourist attractions, expressway service areas, rural areas, urban-rural areas, etc. ; Keep an eye on key formats that consume a lot of festivals, such as farmer’s batch markets, farmers’ markets, large supermarkets, New Year’s Eve catering units, commercial complexes or tourist attractions food business units, rural food stores, etc.; keep a close eye on holiday complaints and reports The key seasonal varieties, such as rice, noodles, edible oil and products, quick-frozen food, wine and starch products, etc., and put forward clear requirements. At the same time, closely following the”Food Safety Law of the People’s Republic of China” and its implementation regulations and other laws and regulations, four inspection standards have been formulated for food production, food circulation, catering services, and special foods, and 366 relevant penalties have been sorted out. Among them, 77 items are in 2 categories in the food production process, 52 items are in 4 categories in the food circulation process, 56 items are in 4 categories in the catering service process, and 181 items are in 3 categories in the special food process. Each article clarifies the specific inspection items, inspection content, applicable laws and regulations, inspection methods and punishment basis, etc.
The second is to focus on the responsibility of compaction. Pay close attention to the implementation of the responsibility of departmental supervision, the main responsibility of the enterprise, and the responsibility of the person in charge of food safety, and promote the solid and effective implementation of investigation and remediation actions. Regarding departmental supervisory responsibilities, focus on clearing the numbers, responsibilities, and risks, and not let go of key links, let go of key links, let go if responsibilities are not implemented, and let go of risks if not eliminated; in terms of the main responsibility of food production and business units, ensure that there is food The person in charge of safety, with self-inspection records, and emergency plans, promotes the implementation of corporate responsibilities, risk rectification, and education and training. In terms of job responsibilities, the person in charge of food safety should identify identity, responsibilities, and contact information, pay attention to whether the source control is in place, whether the operation process is standardized, and whether the hidden risks are eliminated. Promote early detection, early reporting, early warning and early disposal of hidden food safety risks.
The third is to increase supervision and advancement. In order to improve the effectiveness of the work, 20 people were selected to form 5 steering groups, and the”Four Nos and Two Directs” approach was adopted to supervise the implementation of the work and feed back the work situation. At present, the first round of supervision and random inspection of the county and city area has been completed. A total of 244 food production and business units were spot-checked, and 401 problems were found, of which 393 have been rectified. Other problems are being rectified. At the same time, pay attention to publicity and guidance. Use WeChat signals, electronic screens of food production and business units, publicity posters and other media to carry out food safety consumption warnings, stop food waste, ban the sale of”Yangtze River Wild Fish”,”Wild River Fresh”, and food safety risk investigation and other content publicity, and post There were more than 1,500 posters, more than 240 food safety commitments were signed, and more than 200 food safety reminders were issued to urge food production and business units to strictly implement their main responsibilities and create a good atmosphere for the whole society to pay attention to food safety.