The State Food and Drug Administration issued a warning on food safety risks during the flood season

Since the flood season, some provinces have suffered floods, and normal food production, operation and supply have been affected to a certain extent
.
In response to the characteristics of food safety during the flood season, the State Food and Drug Administration issued the following risk warnings
.
1.
Risk reminders for consumers(1) Keep clean
.
Wash your hands before and after meals, and do not touch food with dirty hands and unclean tools; remove silt, garbage, and stagnant water indoors and outdoors in time to prevent mosquitoes and flies from breeding
.
(2) Separate raw and cooked
.
Store raw and cooked food separately; cutlery and knives, plates and containers for cutting and matching cooked food should be cleaned before use, and disinfected regularly by steaming and boiling methods
.
(3) Cooked and cooked thoroughly
.
When processing meat, eggs, milk, fish and other foods, cook them thoroughly; try not to process and eat cold meat foods; do not eat raw animal foods
.
(4) Pay attention to storage
.
Food storage to dust, flies and insects, rodents, impermeable to moisture, high temperatures of perishable foods, do not eat sour, sticky, moldy rotten food
.
(5) Choose safe ingredients
.
Do not directly drink untreated surface water, buy bottled (bucket) drinking water when necessary; do not eat wild mushrooms, wild vegetables and wild fruits at will; do not buy food soaked in flood or rain, pay attention when purchasing food Check the food package and so on
.
(6) Prevent nutritional deficiencies
.
Vitamin and mineral supplements can be taken to prevent the deficiency of micronutrients, especially to ensure the nutritional intake of pregnant women, breastfeeding women, children, adolescents and the elderly
.
(7) If you discover illegal food production and operation behavior or food poisoning when eating out, you should call 12331 to complain to the local food and drug regulatory authority in time
.
If food poisoning occurs, you should seek medical treatment in time .
2.
Risk Reminders for Food Production and Business Units(1) Do a good job in flood prevention and self-rescue
.
As far as possible, ensure that floods and stagnant water do not enter the food production and business premises
.
Food production and operation units that have been severely affected by the disaster shall, before resuming normal food production and operation, do a good job in the disinfection of the production and operation sites and the inspection of the environment and equipment in each link of food processing to ensure that the sanitary conditions of the production and operation sites meet the requirements of relevant production and operations
.
　　(2) Strict food production and processing and catering production
.
Contaminated equipment, facilities and utensils must be strictly cleaned and disinfected before being put into use
.
Food contaminated by floods and stagnant water shall not be put on the market; food and food raw materials that are found to be spoiled shall be destroyed in time; food raw materials and packaging materials that have been damp or moldy shall not be put into production again
.
It is necessary to carry out process control on the key links of food production, pay attention to the separation of raw and cooked food, and heat thoroughly, effectively disinfect production utensils and tableware, and train food production personnel
.
　　(3) Strictly use water for food
.
During the flood season, it is strictly forbidden to use surface water as water for production and operation and for cleaning equipment, facilities, and tools to prevent and control cross-contamination
.
Manufacturers of bottled (barreled) drinking water should pay close attention to the pollution of production water sources, strictly monitor the operation of equipment, clean pipelines in time, and replace filter membranes
.
　　(4) Strict food transportation
.
The means of transportation shall be cleaned and disinfected, and measures such as anti-corrosion, rain prevention, fly prevention, and dust prevention shall be adopted during the transportation process, and special chemical vehicles, garbage trucks and other vehicles that are not suitable for food transportation shall be used
.
　　(5) Strictly distribute food, try to use small packages, and distribute small quantities multiple times
.
While distributing food, it is necessary to instruct reasonable reprocessing and safe eating methods
.
　　3.
In response to the risk reminders of the relevant food safety supervision departments　　 (1) Do a good job in flood prevention and self-rescue
.
As far as possible, ensure that floods and stagnant water do not enter the food production and business premises
.
Food production and operation units that have been severely affected by the disaster shall, before resuming normal food production and operation, do a good job in the disinfection of the production and operation sites and the inspection of the environment and equipment in each link of food processing to ensure that the sanitary conditions of the production and operation sites meet the requirements of relevant production and operations
.
　　(2) Strictly food production and processing and catering production
.
Contaminated equipment, facilities and utensils must be strictly cleaned and disinfected before being put into use
.
Food contaminated by floods and stagnant water shall not be put on the market; food and food raw materials that are found to be spoiled shall be destroyed in time; food raw materials and packaging materials that have been damp or moldy shall not be put into production again
.
It is necessary to carry out process control on the key links of food production, pay attention to the separation of raw and cooked food, and heat thoroughly, effectively disinfect production utensils and tableware, and train food production personnel
.
　　(3) Strictly use water for food
.
During the flood season, it is strictly forbidden to use surface water as water for production and operation and for cleaning equipment, facilities and tools to prevent and control cross-contamination
.
Manufacturers of bottled (barreled) drinking water should pay close attention to the pollution of production water sources, strictly monitor the operation of equipment, clean pipelines in time, and replace filter membranes
.
　　(4) Strict food transportation
.
The means of transportation shall be cleaned and disinfected, and measures such as anti-corrosion, rain prevention, fly prevention, and dust prevention shall be adopted during the transportation process, and special chemical vehicles, garbage trucks and other vehicles that are not suitable for food transportation shall be used
.
　　(5) Strictly distribute food, try to use small packages, and distribute small quantities multiple times
.
While distributing food, it is necessary to instruct reasonable reprocessing and safe eating methods
.
　　(1) Relevant food safety supervision departments in disaster areas should earnestly do a good job in food safety assurance.
　　First, they must implement strict supervision of collective dining canteens to avoid factors such as poor sanitation, cross-contamination, improper storage and processing of raw materials, and improper tableware cleaning and disinfection.
Mass food poisoning incidents
.
Provide guidance on storage, transshipment, and distribution of food that meets the requirements of the standard
.
Cooperate with relevant departments to supervise and manage drinking water in the disaster-stricken areas, and prevent the use of polluted water sources for food processing
.
　　Second, it is necessary to monitor the key links of the food processing environment and supply locations in a temporary emergency state
.
Grain and food that have been mildewed by floods should be dealt with in a timely manner in accordance with the law to avoid entering the market again
.
　　Third, we must strengthen the publicity of food safety knowledge for residents in flooded areas, and remind the public not to drink undisinfected rivers and lakes, floodwaters, and raw water; not to fish for food, pick up unidentified animals, plants, or food on the roadside
.
　　(2) The food and drug supervision department of the rescue food supply area should strengthen the supervision and inspection and sampling inspection of the rescue food, strictly supervise the rescue food production and operation unit to implement the main responsibility, and ensure the food safety in the whole process of production, transportation, distribution, etc.
, especially to do well Cleaning and disinfection of transportation vehicles
.
　　First, the rescue food should meet the characteristics and needs of the disaster area, and appropriate rescue food should be selected
.
Mainly include: clean packaged drinking water, stereotyped packaging that can be stored at room temperature, direct-entry foods (such as milk, meat, canned fruits and vegetables), low-moisture or dry foods (such as biscuits, etc.
), and clean vegetables fruit (including some raw garlic can help prevent food-borne diseases) and so on
.
Vitamin and mineral supplements can supplement the lack of micronutrients caused by unbalanced diets, and appropriate consideration may be given to them.

.
　　The second is fresh or frozen animal products, such as raw fish, shrimp, meat and shellfish products; large water content, suitable for mildew, not suitable for storage at room temperature, and direct-entry foods in non-shaped packaging, such as bread, cakes, Stuffed cooked noodle products, soy products, cooked meat that are not transported under refrigeration, cooked fish products, etc.
are not suitable for rescue food
.