Hubei issued the operation specification for the processing of raw and cold food for direct entry of catering

Wuhan food and cosmetics Supervision Institute, affiliated to Wuhan food and drug administration, led the drafting of the "food and beverage direct import raw and cold food processing operation specification", which was reviewed and approved by the Hubei food safety standards review committee, and officially implemented on July 1 this year Cold and raw food processed and supplied by catering service units is an important factor leading to foodborne diseases Wuhan food and cosmetics Supervision Institute analyzed and studied the whole process video of the direct import raw and cold food processing of more than 10 representative catering service units, consulted and referred to the research materials of more than 200000 words in foreign countries, drew lessons from the advanced experience of Western food processing tools and containers color separation management in Europe and America, and applied the innovative concepts of modern food safety management - health standard operating procedures (SSOP), etc The operation specification for processing of raw and cold food directly imported from restaurants has been prepared This specification is a document to guide how to remove pollutants, how to implement cleaning, disinfection and sanitation maintenance during the processing The specification is scientific, scientific and rigorous, and has strong scientific, advanced and operational characteristics It is a multi-disciplinary innovative research which integrates food safety supervision, key links control and standardization research in food and beverage processing, and so on, which is realistic for standardizing the direct entrance cold food processing and reducing the incidence of food poisoning Guiding significance The standard has achieved good control effect on microbial pollution in the pilot process Recently, Wuhan Municipal Bureau has carried out relevant training for the first time on the heads of the urban food regulatory departments and more than 30 large and medium-sized catering service units.