In 2012, the special rectification action of catering utensils and food packaging materials in Yunnan Province held a theme activity yesterday. Our province will realize the long-term supervision mechanism of catering utensils and food packaging materials in three stages. From June to July this year, 100% of catering utensils centralized disinfection units with industrial and commercial business licenses have been filed, and unlicensed catering utensils centralized disinfection services have been investigated and dealt with according to law.

From July 21 to November 12, the centralized disinfection unit of tableware that has obtained the industrial and commercial business license will carry out dragnet supervision and inspection, focusing on whether the disinfection process flow of the centralized disinfection unit of tableware, the qualification certificates of the disinfection products used, production records, inspection reports of tableware, packaging and labels meet the requirements of relevant regulations, If it is found that the centralized disinfection unit of tableware does not meet the requirements, or the centralized disinfection tableware fails to pass the test, it will be investigated and dealt with according to law.

In addition, the sterilized tableware produced by the centralized disinfection unit of tableware will be sampled.

During this period, food packaging materials will also be subject to on-site inspection, carefully verify the incoming inspection of raw (auxiliary) materials, certificates and tickets, production process and exit inspection, guide enterprises to standardize management, ensure the quality and safety of food packaging materials, and deal with the found problems and hidden dangers in time.

From November 13 this year, our province will form an inspection team to supervise and accept the special rectification actions.

Site inspection

The whole process of tableware cleaning and disinfection can be monitored

There are more than 20000 catering institutions in Kunming. According to the current inspection, more than 90% of the disinfection tableware of catering institutions are qualified. Yesterday afternoon, the reporter followed the Kunming Food and Drug Administration and the health law enforcement administration to inspect a catering institution in Wuhua District and a tableware disinfection and distribution center in Xishan District. By checking the appearance of sterilized tableware and checking the disinfection records, the staff preliminarily determined that the sterilized tableware of the institution was qualified.

A tableware disinfection and distribution center in Xishan District is responsible for handling nearly 50000 sets of tableware transported from more than 300 catering institutions in the city every day. A set of qualified tableware is cleaned and disinfected in this way: the staff first sort the tableware full of oil and remove the catering waste. Then, the tableware is transported to the pool filled with detergent for soaking. In the process of soaking, the oil and tea scale on the tableware can be removed. After that, all tableware will be sprayed and soaked twice, finally sterilized at high temperature, dried at the same time, and finally packaged. All bowls, chopsticks and water cups will go through this disinfection process.

It is reported that the whole process of cleaning and disinfection can be monitored in the dispatching room. If there are tableware that are not thoroughly cleaned and disinfected, they will be cleaned and disinfected again once found. The distribution center shall keep samples of the detergent used for daily cleaning and the tableware after disinfection for inspection by the health law enforcement and Supervision Bureau.

reminder

Don't soak chopsticks for a long time

The outer package of qualified sterilized tableware must have three marks, such as business license number, industry association number and health qualification number. Generally, three conspicuous icons can be seen on sterilized tableware. Experts said that when using tableware, consumers should learn to look, touch and smell.

Inferior disposable chopsticks are fumigated and bleached with sulfur. When eating with these chopsticks, the residual sulfur dioxide will enter the body. When using disposable chopsticks, first check whether the name, trademark and contact information of the manufacturer are printed on the package. It's suspicious to use non packaged disposable chopsticks, especially those with too white color. If there is still sour sulfur smell, it's best not to use them. When in use, do not soak disposable chopsticks in hot soup for a long time, because this will accelerate the decomposition of sulfur dioxide. Before use, the surface of chopsticks can be cleaned with cold water to reduce residual sulfur dioxide.

Fake lunch boxes will leak oil and water

The fake environment-friendly plastic lunch box is soft when pinched and will break when torn gently. It smells pungent. It is easy to deform in case of heat. Fake pulp lunch boxes have poor strength, dark color and serious oil and water seepage. Compared with qualified products, fake lunch boxes are heavier, which are easy to sink in water after being torn up, while qualified products will not sink. In addition, the packing boxes and lunch boxes of fake goods are generally "three no products", without factory name, trademark and production date.

Inferior lunch boxes are generally added with a large number of toxic and harmful materials such as industrial calcium carbonate, talc powder and paraffin, which pose a direct threat to the health of users.

Scald the paper cup before using it

Looking at the name, address and production date of the manufacturer on the package is an important link to identify all goods. For disposable paper cups, look at the light. Don't buy those with blue light or impurities. Then smell whether there is a pungent smell. Touch whether it is particularly soft. Very soft products may be inferior products. When in use, scald it with boiling water first, so that the harmful substances in the paper cup can volatilize fully.

Straw had better not be stained

Many unqualified straws are made of waste plastic. In order to cover up the mottled color of inferior straws, criminals will dye them into color straws, so color straws are best not to use, otherwise they will cause damage to the liver and kidney.

The information on the packaging bag is the best identification mark to see if there is production date, shelf life, production license and number (QS mark). Look at the colors. It's best not to use dark and colorful ones. At the same time, smell whether there is a pungent smell.