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In order to conscientiously implement the requirements of "one change, two for five", to further promote the special action of "keeping the bottom line, checking hidden dangers, and ensuring safety" for food safety , and effectively ensuring the "safety on the tip of the tongue" for teachers and students, on February 16, the city market The Supervision Bureau organized food safety training and warning meetings in college canteens , collective meal distribution units and central kitchens
across the city .
Yang Baoding , deputy director of Bengbu Market Supervision Bureau, presided over the meeting and delivered a speech.
More than 40 people in charge of relevant catering service units attended the meeting .
across the city .
Yang Baoding , deputy director of Bengbu Market Supervision Bureau, presided over the meeting and delivered a speech.
More than 40 people in charge of relevant catering service units attended the meeting .
At the meeting, the person in charge of the Food and Beverage Supervision Section "interpreted the law with the case", and explained in detail the common violations of catering service units and the basis for punishment.
Representatives of college canteens, collective dining distribution units and central kitchens exchanged experience respectively, and the participants signed a collective agreement.
Food Safety Commitment
.
Representatives of college canteens, collective dining distribution units and central kitchens exchanged experience respectively, and the participants signed a collective agreement.
Food Safety Commitment
.
We must not only keep the bottom line of no food safety accidents, but also take the opportunity of creating a national food safety demonstration city to comprehensively manage food safety
.
All catering service units should earnestly enhance their sense of awe, fully understand the importance and urgency of ensuring food safety, and further strengthen daily management from six aspects, including hardware level, personnel management, purchase inspection, operational procedures, tableware decontamination, and self-inspection.
Properly handle food safety emergencies, strictly prevent and strictly control food safety risks in the catering process, and make due contributions to the efforts to build a happy Bengbu
.
