Suqian Market Supervision Bureau”Three Steps” to do a good job in the cultivation of”famous, special and high-quality” food workshops
By: Date: 2021-04-09 Categories: chinesefood Tags: ,
   In order to further improve the standard management level of small food workshops, ensure the product quality and safety of small food workshops, and inherit and carry forward the local traditional food culture, the Suqian Market Supervision Bureau”three steps” to cultivate”famous, special and high-quality” small food workshops jobs.
   One is to have a clear goal to raise the line. It is planned to cultivate no less than 25 provincial-level”famous, special and excellent” small workshops in 2021, and no less than 15 new municipal-level”famous, special and excellent” small workshops. In order to implement the two tasks, the”Suqian Food Workshop Safety Supervision Work Plan in 2021″ was issued, and the”Jiangsu Province Food Workshop Upgrade and”Famous, Special and Excellent” Food Workshop Cultivation Work Plan” was implemented, and the cultivation tasks were broken down. As for all counties and districts, the comparison plan of all counties and districts is required to complete the cultivation tasks with high standards and high quality.
   The second is cultivating long threads of cloth in grades.”Famous, special and high-quality” food workshops refer to small food workshops with traditional craftsmanship, high visibility, clean production environment, standardized production management, and good product quality. In accordance with this standard, the county and district bureaus are urged to carry out investigations on small food workshops in their jurisdictions, and report to high-quality small workshops with 3%-10%of the food small workshops in the jurisdiction, and indicate whether the proposed cultivation target is provincial or municipal”famous, special, high-quality” small workshop. Actively mobilize eligible small food workshops to submit a declaration form for “famous, special and high-quality” small workshops at the provincial or municipal level after fully assessing their own situation. For provincial-level cultivation tasks, it is planned to complete the first round of inspection of recommended small workshops at the end of May, and select about 40 companies for key cultivation. At the end of August, the second round of inspections will be completed, and about 30 companies will be selected for acceptance by the provincial bureau. Municipal-level cultivation work will also advance simultaneously. At present, the city has recommended and reported 50 small high-quality food workshops, accounting for about 10%of the base of the city’s small food workshops.
   The third is to check and guide the bottom line. For the recommended food workshops, we will carry out on-site inspection and guidance in conjunction with relevant county and district bureaus, and provide comprehensive guidance on the equipment layout, technological process, sanitary environment, and record forms of the food workshops, and put forward specific suggestions and recommendations for modification that meet the actual needs of the small workshops. Plan and strengthen follow-up visits. Put an end to the phenomenon of”dirty, messy and bad”, strictly investigate illegal additions and other behaviors, and keep the bottom line of food safety firmly on the basis of promoting local traditional cuisine. A total of 15 small food workshops were inspected and guided in the first quarter.