Notice on Printing and Distributing”Heilongjiang Province Cold Chain Food New Coronavirus Prevention and Control Personnel Co-prevention Technical Guide” and”Heilongjiang Province Cold Chain Food New Coronavirus Prevention and Control Person Co-prevention and Disinfection Technical Guide” (Black Epidemic Guidance Office Fa [2021] No. 70)
By: Date: 2021-03-09 Categories: authoritativerelease Tags: ,
The headquarters of the leading group of cities (prefectures) in response to the novel coronavirus pneumonia epidemic, and relevant units directly under the Central Province:

   In order to meet the needs of socialization and normalization of the prevention and control of the new coronavirus in our province, strengthen technical guidance on the prevention, control and disinfection of cold-chain foods and articles, and the province will respond to new types The Headquarters of the Leading Group for Coronavirus Infection and Pneumonia has formulated the”Heilongjiang Province Cold Chain Food New Coronavirus Prevention and Control Personnel Co-prevention Technical Guide” and”Heilongjiang Province Cold Chain Food New Crown Virus Prevention and Control Personnel Co-prevention and Disinfection Technical Guide”, which is now issued to You, please refer to the implementation.

  Heilongjiang Province responds to the new coronavirus pneumonia

   Epidemic Work Leading Group Headquarters Office

   March 3, 2021

   (Information disclosure form:Active disclosure)

  Heilongjiang Province Cold Chain Food New Coronavirus Prevention and Control Personnel Co-defense Technical Guide

   1. Basis and scope of application

   In order to meet the socialized and normalized prevention and control needs of the new crown virus in our province, provide technical guidance for the prevention and control of the new crown virus in cold chain foods and articles, combined with the new crown virus in our province The main characteristics and practices of the virus prevention and control period refer to the”Guidelines for the Prevention and Control of the New Coronary Pneumonia Epidemic of Meat Processing Enterprises” issued by the State Council’s Joint Prevention and Control Mechanism for the Prevention and Control of the New Coronary Pneumonia Epidemic (Joint Prevention and Joint Control Mechanism Zongfa [2020] No. 216),”Nongmao” (Market Trade) Market New Coronary Pneumonia Epidemic Prevention and Control Technical Guide” (Joint Prevention and Control Mechanism Zongfa [2020] No. 223), “New Coronavirus Pneumonia Prevention and Control Plan (Seventh Edition)” (Joint Prevention and Control Mechanism Comprehensive Release [2020] ) No. 229),”Notice on Printing and Distributing Technical Guidelines for the Prevention and Control of New Coronavirus in the Production and Operation of Cold Chain Foods and Technical Guidelines for the Prevention, Control and Disinfection of New Coronavirus in the Production and Operation Process of Cold Chain Foods” (Joint Prevention and Control Mechanism Zongfa [2020] No. 245),”Notice on Printing and Distributing the Work Plan for Preventive and Comprehensive Disinfection of Imported Cold Chain Food” (Joint Prevention and Control Mechanism Zongfa [2020] 255),”Heilongjiang Province Cold Chain Food Circulation Link New Coronavirus Surveillance Plan”, and related food safety National standards and the”New Coronary Pneumonia and Food Safety:Guidance for Food Enterprises” issued by the Food and Agriculture Organization of the United Nations/World Health Organization,”Technical Guidelines for Monitoring and Sampling of Novel Coronavirus Contamination on the Surface of Cold Chain Foods and Packaging Materials”,”Cold Chain Foods” According to document requirements such as the”Technical Guidelines for the Prevention and Control of New Coronavirus in Production and Operation”, this technical guide is specially formulated for the effective prevention and control of cold chain foods and articles in Heilongjiang Province against the new coronavirus in the spring of 2021 and in the future.

   This guide is applicable to the production, loading and unloading, transportation, storage and sales of cold chain foods that are always in a low temperature state from production, delivery or import to sales. Prevention and control of new coronavirus pollution in various links.

   This guide focuses on preventing cold chain food practitioners, consumers and related personnel from being infected by the new crown virus, highlighting the prevention and control of key links such as production, loading and unloading, storage and transportation. Pay attention to strengthening the cleaning and disinfection of cold chain food packaging. Producers, operators and importers strictly abide by laws and regulations and relevant national food safety standards, and implement the new crown pneumonia epidemic prevention and control regulations within the responsibilities of localities, departments and units are the prerequisites for applying this guide.

   2. The work content of co-defense for new crown virus characters

  1. Guide for the prevention and control of imported cold chain food

  Relevant units or individuals engaged in the import trade, production and processing, circulation and sales, logistics and warehousing, catering services, etc. of imported cold chain food shall comply with the Food Safety Law of the People’s Republic of China ”, the “Law of the People’s Republic of China on the Prevention and Control of Infectious Diseases”, the “Notice on Further Doing a Good Job in the Traceability Management of Cold Chain Food” (Joint Prevention and Control Mechanism Zongfa [2020] No. 263) and other documents to strictly implement food traceability and epidemics The main responsibility of prevention and control is to ensure that all imported cold chain foods that are operated can be traced. For imported cold chain foods without inspection and quarantine certificates, nucleic acid test reports, disinfection certificates, and traceability information, they must not purchase, operate, or Use, do not transport, and do not store.

  2. New coronavirus prevention and control health management guidelines for cold chain food workers

  The health of cold chain food workers is the foundation of preventing cold chain food from being contaminated by the new coronavirus. Producers and operators involved in cold chain food production, loading and unloading, transportation, storage, sales, and catering services should adjust and update the health management system of employees in accordance with the requirements for the prevention and control of the new crown pneumonia epidemic, and increase management measures for the prevention and control of the new crown virus.

  2.1 Establish a health registration system for employees on duty

   cold chain food producers and operators must complete the itinerary and health status registration of their employees (including new hires and temporary workers) within 14 days, and establish health cards for employees , Grasp the flow and health of employees. New employees and old employees who return to work should hold a valid nucleic acid test certificate within 7 days, and encourage employees to voluntarily receive the new crown vaccination.

  2.2 Daily health monitoring of employees

   cold chain food producers and operators should strengthen personnel entry and exit management and health monitoring, establish a health record and risk exposure information reporting system for all employees, and set up food production and operation areas Entrance temperature measurement points, implement prevention and control measures such as registration, temperature measurement, disinfection, and health code inspection, and implement the”green code” induction system. It is necessary to strengthen the registration and records of employee nucleic acid testing and vaccination related information. For employees and companies that live or are located in high-risk areas, it is recommended to adopt a fully enclosed production and life process, requiring employees to live in a factory or a closed-loop production and life environment, and disinfect and disinfect the living and working areas daily Register.

  2.3 Registration and management of foreign personnel

   Minimize the entry of foreign personnel into the production and operation area. If you really need to enter, you need to inquire about your unit, health status, contact with people in the epidemic area, etc., through registration, Take measures such as temperature measurement and perform personal protection as required (such as wearing a mask, etc.) before entering. When the vehicle enters and exits, the guard on duty, staff and driver should avoid unnecessary contact.

  2.4 Practitioners’ hygiene requirements

  2.4.1 Healthy induction. Before starting the job, ensure that the health condition is in good condition, and report the health status information to the producers and operators, and take the initiative to accept the body temperature of the producers and operators. If symptoms such as fever, dry cough, fatigue, etc. occur, take the initiative to report immediately and seek medical treatment in time.

  2.4.2 Take personal protection. Practitioners should wear masks, gloves and overalls when they work. Practitioners should wear masks as required and change them within 4 hours under normal conditions. If the mask is wet or wet, it should be replaced in time. It is recommended that food workers wear disposable gloves, but they must be replaced frequently, and they should wash their hands between changes and when they are not wearing gloves. To avoid secondary contamination of protective equipment, gloves must be replaced after non-food related activities (such as opening/closing the door by hand and emptying the trash can). Work clothes are kept clean and tidy, washed regularly, and disinfected when necessary. In addition to work clothes, employees in special positions (fresh slaughter, cutting workshop, etc.) should wear waterproof aprons and rubber gloves according to protective requirements.

  2.4.3 Pay attention to personal hygiene. When sneezing or coughing, cover your mouth and nose with a tissue or use your elbow arm to cover it. Do not spit, and pay attention to hygiene when blowing your nose. Try to avoid touching your mouth, eyes, and nose with your hands.

   2.4.4 Strengthen hand hygiene. When handling goods or touching public objects such as shelves or handrails with your hands, wash your hands with hand sanitizer or soap under running water, or rub your hands with quick-drying hand sanitizer.

   2.4.5 Regular nucleic acid testing. Advocate for low-risk areas to conduct nucleic acid testing for relevant practitioners at least every 2 weeks. It is recommended that the relevant practitioners be tested for nucleic acid at least weekly in medium and high-risk areas. If abnormalities are found, follow 2.5 and 7.1. In popular seasons such as winter and spring, localities can increase the frequency of nucleic acid testing according to actual needs.

  2.5 Establish a health report program

  Once an employee finds that he or his co-living person has fever, dry cough, fatigue and other suspected symptoms, he should immediately report to the top management of the production operator. Level reporting or direct reporting. Once the production and business operators discover that their employees have the above-mentioned abnormal health symptoms, regardless of their health status, they should take effective measures to quickly exclude them and the employees in close contact with them from the food working environment, find out the reasons, and conduct nucleic acid testing. Detection. If the nucleic acid is positive, the relevant raw materials and product destinations will be quickly checked, sealed on site or reported to the relevant department for processing for nucleic acid testing, and the production environment will be disinfected. If the nucleic acid is found to be positive, it will be handled according to 7.2. In areas with a high risk of transmission of new crown pneumonia, it is recommended to require healthy employees to make a”zero” report in accordance with the prevention and control regulations of the local competent authority.

  2.6 Procedures for returning employees to work

   According to the registration and health records of the employees in the production and operation area, timely follow up the health abnormality, physical discomfort, suspected or infected with the new crown virus (patient or asymptomatic infection) The treatment and rehabilitation status of employees shall be scientifically evaluated whether they meet the conditions for returning to work after they have recovered. The person responsible for the main body of the production and operation of the enterprise decides whether the employee will return to work according to the actual situation and risks. Practitioners who are close contacts of patients with new coronary pneumonia should also meet the above control requirements before returning to work.

  2.7 Strengthen the promotion of prevention and control knowledge

   Carry out various forms of health education, guide practitioners to master the knowledge and skills related to the prevention and control of new coronary pneumonia and other respiratory infectious diseases, develop good hygiene habits, and strengthen self-protection awareness.

  3. Guidelines for the prevention and control of cold chain food handling, storage and transportation

  3.1 Sanitary requirements for stevedores

   In addition to the general personal hygiene requirements, you should wear work clothes and hats, disposable medical masks or disposable medical surgical masks, gloves, etc. before carrying the goods. It is necessary Wear goggles and face screens at all times to avoid frequent contact with the surface of the cargo.

   especially when loading and unloading imported cold-chain foods from areas where epidemics occur, port handlers, etc., must wear masks throughout the process of carrying goods to avoid The goods should be close to the face and the hands should touch the nose and mouth to prevent contact with frozen aquatic products that may be contaminated by the new coronavirus. Under normal conditions, the mask should be replaced within 4 hours. If the mask is damaged or wetted with water during transportation, it should be replaced immediately.

  3.2 Hygienic Requirements for Transport Drivers

   In addition to fulfilling the hygiene requirements for practitioners, personnel (drivers and attendants) transporting cold chain food shall not open the box without authorization or open the cold chain at will during the transportation process. Chain food packaging directly contacts cold chain food. When the vehicle enters and exits, the driver and attendant should avoid unnecessary contact with guards on duty and staff.

  3.3 Sanitary Management at the Source of Goods

   For imported cold chain food, the importer or consignor shall cooperate with relevant departments to conduct sampling and testing of the food and its packaging. For food from other cities, distributors should take the initiative to obtain relevant food safety and anti-epidemic inspection information from suppliers. For local meat slaughter, processing, and business enterprises, the relevant quality management and operation specifications of cold chain food should be strictly implemented, and environmental sanitation management should be strengthened. If an importer or cargo owner entrusts a third-party logistics company to provide transportation, warehousing and other services, when the goods are delivered to the third-party logistics company, they should actively provide the third-party logistics company with relevant food safety and epidemic prevention inspection information.

   In the cold chain logistics process, if supports or pads are added to the logistics packaging, it should meet the relevant food safety and sanitation requirements. The logistics packaging should indicate the temperature conditions of cold chain food storage and transportation. Strengthen the operation and management of cargo loading, unloading and handling, so that the cargo cannot directly touch the ground, and the cold chain food packaging cannot be opened at will. It should be ensured that the temperature of cold chain food is always within the allowable fluctuation range during transportation, storage, and sorting. Record and keep the time, temperature and other information of each delivery link.

  3.4 Sanitation management of vehicles

   should ensure that the interior of the vehicle compartment is clean, non-toxic, harmless, non-odor, non-polluting, and regular preventive disinfection. For specific disinfection measures, please refer to the”Technical Guidelines for the Prevention and Control of New Coronavirus in the Production and Operation Process of Low-Temperature Cold Chain Food” and the latest technical specifications of relevant departments.

  3.5 Sanitary management of storage facilities

  The loading and unloading area of ​​the warehouse should be equipped with a closed platform and a sealing device for docking with refrigerated transport vehicles. In addition to the inspection of the appearance and quantity of cold chain food, the storage inspection should be strengthened. The center temperature of cold chain food should also be inspected. Strengthen storage management in the warehouse, cold chain food stacking should be placed on pallets or shelves in accordance with regulations. Cold-chain foods should be placed in storage according to their characteristics or locations. Cold-chain foods that have large differences in temperature and humidity requirements and are prone to cross-contamination should not be mixed. The temperature and humidity in the warehouse should be checked regularly, and the temperature and humidity in the warehouse should meet the storage requirements of cold chain food and remain stable. Regularly clean and disinfect the internal environment, shelves, and work tools of the warehouse. For specific cleaning and disinfection measures, refer to the”Technical Guidelines for the Prevention, Control and Disinfection of New Coronavirus in the Production and Operation Process of Cold Chain Food” and the latest technical specifications of relevant departments.

  4. Guidelines for prevention and control during production and processing

  4.1 Personnel hygiene requirements

   in accordance with 2.4 requirements.

  4.2 Keep a safe distance

   Keep a distance of at least 1 meter between employees. Feasible measures to maintain distance in the food processing environment include:setting up workbenches on only one side of the production line, displacing production, or installing baffles in the middle of the production line to prevent employees from facing face-to-face situations; strictly limiting the number of employees in the food preparation area, Eliminate all non-essential personnel; divide employees into work groups or teams, while reducing communication and mutual influence between work groups.

  4.3 Purchase protection and inspection

   4.3.1 Loading and unloading protection. Loading and unloading workers who need to directly contact cold-chain food goods should wear work clothes, disposable medical masks or disposable medical surgical masks, gloves, etc. before moving the goods, and wear goggles and face screens when necessary to avoid frequent contact with the surface of the goods. table.

  4.3.2 Source control. Cold chain food companies should do a good job in supplier compliance inspection and evaluation, carefully check the purchase of each batch of food, record and keep the food and raw material purchase inspection, factory inspection, food sales and other information truthfully in accordance with the law to ensure food traceability . The retention period of records and vouchers shall not be less than 6 months after the expiration of the product warranty period. If the warranty period is not specified, the retention period shall not be less than 2 years. It is recommended that companies entrust relevant agencies to carry out nucleic acid testing before raw materials are put into storage.

   4.3.3 Inspection certificate. For imported cold-chain food, the importer or consignor should cooperate with relevant departments to sample and test the food and its packaging. For food from other cities, distributors should take the initiative to obtain relevant food safety and anti-epidemic inspection information from suppliers.

  4.4 Cleaning and disinfection

   See”Technical Guidelines for the Prevention, Control and Disinfection of New Coronavirus in the Production and Operation Process of Cold Chain Foods” and the latest technical specifications of relevant departments.

  4.5 Other protective measures

  4.5.1 Ventilation requirements. In the prevention and control of ordinary factories in spring, natural ventilation is preferred under the premise of ensuring normal production and operation, and mechanical ventilation can be supplemented if the conditions are not available. The airtight plant area shall maintain indoor air circulation and air-conditioning system safety. The air conditioning and ventilation system shall be inspected, cleaned and disinfected regularly to ensure clean and safe operation.

  4.5.2 Water supply and drainage facilities. There should be perfect sewers and kept unblocked. It should be equipped with ground flushing faucets and disinfection facilities for the flushing and disinfection of sewage. Sewage discharge shall comply with relevant regulations.

  5. Guidelines for prevention and control of sales operations

   cold chain food centralized trading market (agricultural product wholesale market, farmer’s market, community vegetable market), supermarkets, convenience stores, catering, self-operated e-commerce and other food operators Corresponding refrigeration and freezing facilities should be provided.

  5.1 Personnel hygiene requirements

   in accordance with 2.4 requirements. In addition to work clothes, food operators at special stalls such as fresh slaughter also need to wear waterproof aprons and rubber gloves.

  5.2 Keep a safe distance

   Reasonably control the number of customers entering the cold chain food sales area, avoid gathering and crowding, keep the distance between people at least 1 meter, and confined spaces should also Moderate increase. Ground signs can be used to guide and manage customers’ orderly queuing and other measures to facilitate customers to keep their distance, especially in crowded areas, such as service counters and checkout counters. It is recommended that the sales and business premises adopt a health code registration method to let customers enter.

  5.3 Cleaning and disinfection

   See”Technical Guidelines for the Prevention, Control and Disinfection of New Coronavirus in the Production and Operation Process of Cold Chain Foods” and the latest technical specifications of relevant departments.

  5.4 Warning notice

  5.4.1 Set up signs at the entrance, requiring customers not to enter the store when they have abnormal health, physical discomfort, or suspected symptoms of the new crown virus.

  5.4.2 Regularly broadcast or post notices in cold chain food retail areas (stores, stores, supermarkets, etc.) to remind customers to keep their distance and clean their hands in time . If consumers bring their own shopping bags, it is recommended that they should pay attention to washing them before using them after they are filled with cold chain foods. Retail stalls (stores, stores, supermarkets, etc.) need to provide disposable gloves or plastic bags and supervise the implementation to prevent customers from directly touching cold chain products with their hands.

  5.5 Other protective measures

   Set up glass barriers at checkout counters and counters to encourage the use of contactless payments to reduce contact. It should be considered not to publicly display or sell unpackaged cold chain food at self-service counters.

  6. Guidelines for prevention and control of catering processing

   In order to prevent and control the new coronavirus pollution involving cold chain food and catering services, catering service operators should pay attention to the following prevention and control points.

  6.1 Personnel hygiene requirements

   in accordance with 2.4 requirements.

  6.2 Keep a safe distance

  6.2.1 Use appropriate measures to prevent overcrowding and keep a distance of at least 1 meter between food workers.

  6.2.2 Dining seating arrangements should achieve a safe social distance.

  6.2.3 Use floor markers in the store to help customers keep their distance, especially in crowded areas, such as service counters and checkout counters.

  6.3 Cleaning and disinfection

   See”Technical Guidelines for the Prevention, Control and Disinfection of New Coronavirus in the Production and Operation Process of Cold Chain Foods” and the latest technical specifications of relevant departments.

  6.4 Other protective measures

  6.4.1 Provide cleaning and disinfectant. Provide hand sanitizer or no-wash disinfectant for employees and consumers who enter and exit the catering area.

  6.4.2 Prevent cross contamination. Raw and cooked foods are processed and stored separately, and the tools and utensils for handling immature foods shall be fully disinfected before they can be used to hold or process cooked foods.

  6.4.3 Avoid unnecessary physical contact. Encourage mobile contactless payment, contactless delivery, etc.

  6.4.4 Keep air circulation, and indoor windows should be opened frequently for ventilation.

  6.4.5 Try to provide cooked food. During the epidemic, the food should be fully heated.

   6.4.6 The catering service should promote the use of meal sharing methods, and public spoons and chopsticks should be provided if the meal cannot be split.

  

  7. Emergency Handling Guide

   cold chain food producers and operators should formulate an emergency response plan for the new crown pneumonia epidemic, use timely handling and reporting of the epidemic situation, and effectively prevent the spread of the new crown virus.

  7.1 Emergency treatment for persons with abnormal health conditions

   Once a case or an abnormal situation suspected to be new coronary pneumonia is found in the area related to cold chain food production and operation, personnel must implement internal non-proliferation and external output prevention and control measures, and cooperate Relevant departments carry out epidemiological investigations, follow-up management of close contacts, disinfection of epidemic spots, etc., and conduct sampling and nucleic acid testing of the personnel’s work and appearance areas and the processed cold chain foods. If there is an air conditioning and ventilation system, it shall be cleaned and disinfected at the same time, and it can be reactivated after passing the evaluation. According to the severity of the epidemic, the work area will be temporarily closed and production will be resumed after the epidemic is controlled.

   In accordance with the requirements for the prevention and control of the new crown pneumonia epidemic, measures such as cutting off the route of transmission, isolating close contacts, etc., and disposing of pollutants in accordance with regulations.

  7.2 Emergency measures for samples found to be positive in nucleic acid testing

   Once notified that there are positive samples of the new coronavirus nucleic acid test, cold chain food producers and operators should promptly start their own emergency response plan, and guide professionals in accordance with local requirements Immediately take emergency measures for related items and the environment. Temporary storage and harmless treatment of related items, disinfection of work areas, and timely implementation of nucleic acid testing and health screening for persons who may be in contact. Before the items are processed, refrigerators, freezers, cold storage and other refrigerating equipment should be kept in normal operation to prevent the items from decay and deterioration and the spread of possible pollutants. Avoid spills or leaks during transportation when handling related items. The personnel involved in the clearance and transportation of related items shall take personal protection.

   For nucleic acid-positive products, they should be disposed of in accordance with the requirements of the local competent authority and implemented in accordance with the”Heilongjiang Province Epidemic-Involved Cold Chain Food Emergency Response Plan (Trial)”.

  8. Consumer Prevention and Control Guidelines

  8.1 Self-health management

   Before going to the business premises, consumers should manage their own health, be risk-free and symptom-free, and register their health code according to management requirements. In the premises, take protective measures as required, and do not remove the protection unless necessary.

  8.2 Product contact

   Every time you touch the product, it is recommended to use hand sanitizer for disinfection. After returning home, wash your hands with hand sanitizer or soap under running water. It is recommended to wear disposable gloves to touch the goods, but they should be replaced in time. Pay attention to personal hygiene. When sneezing or coughing, cover your mouth and nose with a tissue or use your elbow arm to cover it. Do not spit, and pay attention to hygiene when blowing your nose. Try to avoid touching your mouth, eyes, and nose with your hands.

  8.3 Commodity disinfection

   recommends that take-out food, externally purchased goods, postal parcels, etc. should be disinfected by spraying disinfectant on the outer packaging before bringing them into the home. The purchased food should be prepared separately from raw and cooked, fully heated and cooked before consumption. Advocate to reduce raw and cold food under special conditions.

  Heilongjiang Province Cold Chain Food New Coronavirus Prevention and Control Personnel and Anti-disinfection Technical Guide

  1. Basis and scope of application

   In order to standardize and guide the cold chain food production and operation process for the prevention, control and disinfection of the new crown virus, prevent food and food packaging materials from being contaminated by the new crown virus, refer to the State Council’s joint prevention of the new crown pneumonia epidemic The”Guidelines for the Prevention and Control of the New Coronary Pneumonia Epidemic of Meat Processing Enterprises” issued by the Joint Control Mechanism (Joint Prevention and Joint Control Mechanism Zongfa [2020] No. 216), and the”Emergency Notice on Strengthening the Nucleic Acid Testing of Novel Coronavirus in Cold Chain Foods” (Joint Prevention and Joint Control Mechanism) Control Mechanism Zongfa [2020] No. 220),”Technical Guidelines for the Prevention and Control of the New Coronary Pneumonia Epidemic in the Agricultural Trade (Market Trade) Market” (Joint Prevention and Control Mechanism Zongfa [2020] No. 223),”New Coronavirus Pneumonia Prevention and Control Plan (No. 223) Seventh Edition)” (Joint Prevention and Control Mechanism Zongfa [2020] No. 229), as well as relevant national food safety standards and the “New Coronary Pneumonia and Food Safety:Guidance for Food Enterprises” issued by the Food and Agriculture Organization of the United Nations/World Health Organization ( April 2020) and other documents to develop this guide.

   This guide is applicable to cold chain foods that are processed by freezing, refrigeration, etc., and the products are always in a low temperature state from the factory to the sale, and are used to guide the prevention and control of the new crown pneumonia epidemic During the normalization period, normal food production and business units and individuals will disinfect cold-chain foods from high-risk areas of new crown pneumonia at home and abroad during production, loading, unloading, transportation, storage, and sales.

   Food production and operation related units and individuals strictly abide by laws and regulations and relevant national food safety standards, and implement local authorities’ regulations on the prevention and control of the new crown pneumonia epidemic. The premise of the guide.

  2. Cleaning and disinfection during production and processing

   In the process of cold chain food production and processing, it should be based on the characteristics of food raw materials and product characteristics, production and processing technology, and effective for processing personnel, production environment, and related equipment and facilities. The cleaning and disinfection system is adopted, and the implementation and effect of disinfection measures are regularly evaluated.

  2.1 Food production and processing personnel

   Food production and processing personnel entering the work area should confirm that they are healthy, personal protection meets relevant requirements, and regularly use alcohol-containing no-wash disinfectants for hand disinfection.

  2.2 Outer packaging of raw materials and semi-finished products

  2.2.1 For cold-chain food raw materials and semi-finished products from areas (countries) at high risk of the new crown pneumonia epidemic, they should be packaged before entering the enterprise or warehouse. Strict and effective disinfection.

  2.2.2 Tools and equipment used to transport cold chain food raw materials or semi-finished products (such as transfer boxes, spoons, pliers, etc.) should be cleaned in time after each use And disinfection.

  2.2.3 For food raw materials and semi-finished products from foreign epidemic areas that have been tested and contaminated by the new The emergency notice of the “Joint Prevention and Control Mechanism Zongfa [2020] No. 220) is handled by the guidelines for the disposal of new coronavirus nucleic acid positive foods.

  2.3 Production and processing equipment and environment

  2.3.1 Equipment and appliances. Utensils used before and after processing should be placed separately and kept properly to avoid cross-contamination. All equipment and utensils after production and processing (or when necessary during production and processing) should be effectively cleaned and disinfected, and the selected cleaning and disinfection procedures and disinfectants should be able to effectively kill the new coronavirus.

  2.3.2. Environment. Increase the frequency of disinfection of high-risk areas such as the production workshop environment of each stage of cold chain food raw material processing, the workshop environment of the production stage of ready-to-eat and cooked food, and the storage cold storage. The environment must be thoroughly cleaned and disinfected during the production process and after production. In particular, the frequency of cleaning and disinfection of various operating surfaces, contact surfaces/points (such as door handles, switches, appliance handles, telephones, toilets, etc.) that people touch during production and processing, and crowded environments should be strengthened.

  2.3.3 For all kinds of meat, aquatic products, egg products and other foods rich in protein and fat, because dirt is easy to form on the surface of the contact object, it is difficult to remove. In addition, the production and processing environment is usually low in temperature and high in humidity. In order to improve the disinfection effect, minimize the use of disinfectants, shorten the action time of the disinfectants and the surface of the object, all meat, aquatic products, egg products, etc. are rich in protein and The surfaces of containers, equipment, or environmental objects in contact with fatty foods must be thoroughly cleaned before they can be disinfected.

  2.3.3.1 Choice of cleaning agent

   Commonly used food processing equipment and environmental cleaning agents include alkaline solutions, salt solutions (such as phosphate, carbonate, silicate), acid (such as lemon Acid, phosphoric acid) solutions and synthetic detergents (such as anionic, cationic, non-ionic alkaline detergents), etc. Among them, alkaline solution is the most commonly used cleaning solution in the processing environment of meat, aquatic products and egg products. At present, the most commonly used cleaning agent for meat processing companies is 1.5%sodium hydroxide solution, which can saponify fat and hydrolyze protein deposits. In addition, various synthetic detergents can also effectively remove meat deposits, fats and dirt. They should be in full contact with the surface to be cleaned at an appropriate temperature and kept for a certain period of time before they can be rinsed with water. Another way to saponify fat and facilitate cleaning is to prepare a protease solution with a low-concentration alkaline solution that can decompose protein. Since the enzyme is inactivated at high pH and high temperature, the temperature and pH value of the enzyme solution are moderate, which can greatly reduce the corrosion of the surface to be cleaned.

  2.3.3.2 Cleaning program

   (1) To save detergent and water, first physically remove the dirt on the surface.

  (2) Use water to further rinse off the dirt. In order to reduce the generation of aerosols, use high-pressure water as much as possible.

  (3)将温度为50-55°C的碱性溶液或合成洗涤剂/酶溶液施于待清洗的表面,接触6-12分钟后,清理、擦拭待清洁的表面。为使清洁剂与待清洁表面充分接触,垂直表面的清洁最好使用发泡洗涤剂。

  (4)用清水冲洗掉碱溶液或清洁剂。

  (5)碱溶液不能清除水垢或锈斑,可使用酸(例如磷酸、盐酸或有机酸如柠檬酸、葡萄糖酸)清除水垢或锈斑。

  2.3.3.3 消毒

  (1)为提高消毒效果,防止消毒剂与物体表面接触不充分而降低其活性,所有待消毒的设备或环境表面必须按照以上程序进行彻底清洁后方可进行消毒。通常使用的消毒剂包括含氯、碘的消毒剂或季铵盐溶液。

  (2)消毒后的表面是否需要清洗取决于所使用的消毒剂。季铵盐类消毒剂可在设备上残留较长时间,因此季铵盐类和含碘消毒剂均需在使用后用水彻底冲洗去除。

  (3)如果消毒后设备表面发生腐蚀,可在被腐蚀区域涂油保护。若涂抹用油是食品级产品则无需去除,若为非食品级油,则在下一加工班次开始之前应当将油清除干净。

  (4)使用原位清洗方法对运动中的传送带和生产加工设备其他部件进行连续清洗。

  3.运输和配送过程清洁消毒

  3.1 人员

  冷链食品配送过程中,司机及运输随从人员应当保持个人手部卫生,车内应当配备酒精类洗手液、消毒剂和纸巾,以确保在无清洁水洗手的条件下,对手进行定期消毒。

  3.2 物体表面

  司机在向企业员工传输、递交配送文件前应当洗手或消毒,为避免清洗返还物,文件最好置于一次性容器和包装材料中。对于重复使用的容器,应当进行定期、适宜的卫生清洁和消毒。

  人手频繁接触的方向盘、车门把手、移动设备等最有可能被病毒污染的表面,均要定期消毒。

  3.3 交通工具

  为避免冷链食品被污染,司机需确保运输车辆、搬运工具及容器的清洁和定期消毒。货物混载时,装载车辆时尽可能将食品与会造成污染的其他货物分开。车辆运载一批货物之前和之后,均要对车内人手可能接触的部位、特别是车厢内外进行彻底消毒。

  4.销售经营过程清洁消毒

  4.1?冷链食品销售经营区域从业人员应当保持良好的卫生操作,勤用洗手液洗手消毒以保持个人手部的清洁卫生。

  4.2?对人手频繁接触的各种表面、把手(如门把手、冷藏设备把手、盛放器具把手、推车把手等)、按钮(如计算器、电子称量器具按钮等)等及时清洁并消毒。每天经营完毕后,应当对经营区域进行全面消毒。

  4.3?方便顾客洗手消毒。应当确保店内洗手设施运行正常,并配备速干手消毒剂;有条件时可配备感应式手消毒设施。

  5.餐饮加工过程清洁消毒

  5.1?餐饮业应当对所有冷链食品接触面、外包装和用具进行经常清洗和消毒,并加强餐(饮)具、调味品容器的清洁消毒。

  5.2?做好高频接触物体表面消毒,对各种设备、区域、接触面/高频接触点(如台面/夹子/服务用具/开放式自助展示台/门把)、垃圾桶、卫生洁具等进行更高频率的清洁和消毒。同时加大对工作人员工作服的清洁消毒频次。

  5.3?确保店内洗手设施运行正常,并配备速干手消毒剂;有条件时可配备感应式手消毒设施。

  6.生产经营常用消毒剂及使用方法

  冷链食品生产、运输、销售等生产经营过程中常用的消毒剂及使用方法见附表。

  附件:冷链食品生产经营常用消毒剂及使用方法

  附件:



冷链食品生产经营常用消毒剂及使用方法
消毒剂
种类
有效成分
应用范围
使用方法
注意事项
醇类
消毒剂
乙醇含量为70%~80%(v/v),含醇手消毒剂>60%(v/v),复配产品可依据产品说明书。
主要用于手和皮肤消毒,较小物体表面的消毒。
卫生手消毒:均匀喷雾手部或涂擦揉搓手部1~2遍,作用1min。擦拭物体表面2遍,作用3min。
1.易燃,远离火源。
2.不适用于大面积物体表面的消毒使用。
含氯
消毒剂
以有效氯计,含量以mg/L或%表示,漂白粉≥20%,二氯异氰尿酸钠≥55%,84消毒液依据产品说明书,常见为2%~5%。
适用于物体表面、果蔬和食饮具的消毒。次氯酸消毒剂还可用于空气、手、皮肤和黏膜的消毒。
1.物体表面消毒时:使用浓度500mg/L;疫源地消毒时,物体表面使用浓度1000 mg/L,有明显污染物时,使用浓度10000mg/L;空气等其他消毒时,依据产品说明书。
2.低温冷藏物体表面消毒:使用浓度1000mg/L;疫源地消毒时,物体表面使用浓度2000 mg/L,有明显污染物时,使用浓度20000mg/L。
3.冷冻物体表面消毒:使用低温验证合格的消毒剂进行消毒。
1.对金属有腐蚀作用,对织物有漂白、褪色作用,因此金属和有色织物慎用。
2.强氧化剂,不得与易燃物接触,应当远离火源。
过氧
化物
类消
毒剂
过氧化氢消毒剂:过氧化氢(以H2O2计)质量分数3%~6%。过氧乙酸消毒剂:过氧乙酸(以C2H4O3计)质量分数15%~21%。
适用于物体表面、空气的消毒。
1.物体表面:0.1%~0.2%过氧乙酸或3%过氧化氢,喷洒或浸泡消毒作用时间30min,然后用清水冲洗去除残留消毒剂。
2.空气消毒:0.2%过氧乙酸或3%过氧化氢,用气溶胶喷雾方法,用量按10mL/m³~20mL/m³计算,消毒作用60min后通风换气;也可使用15%过氧乙酸加热熏蒸,用量按7mL/m³计算,熏蒸作用1h~2h后通风换气。
3.低温冷藏物体表面消毒:0.2%~0.4%过氧乙酸或6%过氧化氢,喷洒或浸泡消毒作用时间30min,然后用清水冲洗去除残留消毒剂。
4.冷冻物体表面消毒:使用低温验证合格的消毒剂进行消毒。
1.易燃易爆品,遇明火、高热会引起燃烧爆炸。
2.与还原剂接触、或遇金属粉末,均有燃烧爆炸危险。
季铵
盐类
消毒剂
依据产品说明书。
适用于物体表面的消毒。
1.物体表面消毒:无明显污染物时,使用浓度1000mg/L;有明显污染物时,使用浓度2000mg/L。
2.低温冷藏物体表面消毒:无明显污染物时,使用浓度2000mg/L;有明显污染物时,使用浓度4000mg/L。
3.冷冻物体表面消毒:使用低温验证合格的消毒剂进行消毒。
不能与肥皂或其他阴离子洗涤剂同用,也不能与碘或过氧化物(如高锰酸钾、过氧化氢、磺胺粉等)同用。