In order to conscientiously implement the Food Safety Law and the “Regulations on the Management of Small Food and Food Vendors for Food Production and Processing in Hunan Province”, the county’s urban construction work is steadily promoted, and the county’s small-scale catering management is further strengthened to improve the quality of employees and improve The level of small-scale catering business services to ensure the safety of the people's diet is specially formulated.

First, the goal of work

According to the principle of “opening up barriers simultaneously, raising standards, tackling both symptoms and problems, and gradually standardizing” and the requirements of “raising one batch, rectifying one batch, and shutting down one batch”, we will initially realize small-scale catering in the county through centralized rectification and strengthening of daily supervision. Basically reasonable layout, basic facilities are complete, the system is basically complete, and the basic safety guarantee is the goal of the work, and food safety in food service is effectively guaranteed.

Second, scope and focus of rectification

(i) All types of small-scale catering units in the county, mainly small-scale catering units with the basic characteristics of real-time production and instant consumption of catering services within the planning area of ​​the county (including the urban-rural boundary), with an operating area of ​​150 square meters or less, in particular, business premises Small catering units with an area of ​​50 square meters and below. Including small restaurants, small fast food restaurants, snack bars, small drinks shop, night shop, small farmhouse and so on.

(II) Focusing on solving the problem of having not obtained the “Food Operation Permit” or “Small Catering Service Permit”, the operating site is small, there is no special cooking and processing room, no basic sanitation facilities such as washing, disinfection, cold storage and “three defenses” and raw materials Procurement, tableware disinfection, health checkups by employees, illegal occupation of roads, fouling, and poor sewage.

III. Remediation standards

(1) The licenses are complete: the "business license", "food business license" or "little catering service license", food workers "health certificate" and food safety management personnel "training certificate."

(II) Sound system: There must be food safety managers and food safety management systems.

(III) Personal hygiene: Employees must carry out health inspections every year; employees who have participated in new jobs and temporarily participate in work must undergo health checks and obtain health certificates before they can take up posts. Workers who have direct contact with foods should pay attention to personal hygiene. They should wear clean work clothes and hats, do not leave long nails, do not wear nail polish, wear jewelry, and have good personal hygiene.

(IV) Environmental places: The surrounding environment is clean and tidy. There must be no garbage sources such as landfills, sewage pools, and aqua privies within a range of 25 meters; food processing rooms (kitchens) should be closed and independent; the layout and flow should meet safety requirements; Business needs, and the minimum must not be less than 8 square meters, the walls should have more than 1.5 meters of tiled skirts; clean and tidy indoor environment, indoor ground no residue, dirt, walls, shelves, stoves, hood without dust, oil; and Doors and windows that communicate with the outside world shall be equipped with "three defenses" facilities such as screen screen doors and metal ratproof boards; the garbage bins shall be stamped and the daily production shall be cleared, and the waste oil shall be disposed of in accordance with regulations. It is forbidden to work outside the shop.

(5) Disinfection and cleaning: Must have special cleaning, disinfection and cleaning equipment. Tableware must be washed, disinfected and stored in a table-top cleaning cabinet before use by the customer; unsterilized tableware can not be used, and repeated use is prohibited. The use of tableware.

(6) Processing operations: classification and use of chopping boards, knives, and containers for processed and cooked foods, with clear signs; raw foods and cooked foods, finished products and semi-finished products in freezers shall be stored separately, and shall not be mixed; the provision of pickled pickles in breakfast shops must be added. Cover flying dust cover. When using pre-packaged edible oils, when the oils and fats need to be heated continuously, new oils should be added in time or replaced regularly to prevent substances harmful to human health. Pre-packaged fresh wet rice noodles are required.

(7) Purchasing and Storage: Purchasing foods and raw materials should obtain the supplier's license and product inspection certificate or inspection report, and establish a purchase inspection record record for food purchase; do not purchase and process, do not sell spoilage, poisonous and hazardous, and display unsuitable Foods that specify or exceed the shelf life. The places and equipment for food storage shall be clean, free of mildew, non-spotted, and non-defective. The articles shall be stored on the shelves in a classified manner. The labels shall be clearly marked so that the first-in, first-out conditions are maintained and the warehouse is kept well ventilated.

(8) Water Safety, Wastewater, and Fume Emissions: Water and water supply facilities meet the sanitary requirements for drinking water. Sewage and exhaust emissions should meet the national environmental protection requirements and emission standards.

IV. Work Arrangements and Steps

The working hours of this small catering renovation are from August 2017 to December 2017, which are divided into three phases:

(I) Organizational launch phase (August 2017)

Before the end of August, the county bureau shall hold a training for small dining licenses and a rectification mobilization meeting. Each supervision office shall complete the investigation and registration of the basic conditions of the small catering units within the scope of the rectification, and form a comprehensive and complete basic situation database. Collect and analyze the reasons for the lack of evidence for small restaurants, clarify the root causes, implement hierarchical arrangements and make arrangements, and implement the rectification steps in batches.

(II) Consolidation Phase (September-November 2017)

1. Renovate business irregularities. Encourage and support small catering units to standardize operations, guide small catering units, food stalls into the market, and enter the room; supervise small catering units to increase investment in hardware facilities, improve catering service conditions, strengthen business guidance and daily supervision, and bring them up to standard Claim. Accelerate the processing of permit licenses for small catering units, and greatly reduce the number of food and beverage units without licenses.

2. Remediation of business operations without licenses. Enforce law enforcement, and follow the requirements of the Measures for Investigation and Prosecution without Licenses and Unlicensed Licenses, and order the unlicensed business to stop related business activities; and seize the business premises suspected of engaging in unlicensed operations; Items such as tools, equipment, raw materials, and products (goods) may be seized or seized. Step by step, step by step, steadily push forward regulatory work, organize “pull-net” inspections for all kinds of small catering units without licenses, and issue licenses according to procedures for those who have reached or approved the standards after rectification is achieved; Those who refuse to make rectification or fail to meet the requirements after rectification must be investigated and dealt with according to law.

(III) Consolidation and Improvement Phase (December 2017)

All the institutes should carry out self-examination and assessment of the rectification work, find analytical problems, conscientiously rectify in time, consolidate the results of remediation, and establish a long-term supervision mechanism for food safety.

V. Work measures

(1) Strengthen organization and implement responsibilities. All supervision and control organizations must proceed from the height of safeguarding the people's lives, health, and personal interests, conscientiously organize and implement responsibilities, and actively and steadily push forward the work of rectifying and standardizing food safety in small restaurants.

(b) Block sparse combination and standardize development. In rectifying the normative work, it is necessary to concentrate on strengths, strictly rectify measures, and strengthen law enforcement measures. We must also pay attention to standardization, service, guidance, and promotion, and must achieve strictness and strictness; we must not only shut down a batch of small food and beverage stores without licenses, but also To help rectify a large number of small catering service units to meet regulatory requirements, facilitate the life of the people, promote social harmony, and support the development of the catering industry.

(3) Strengthen publicity and create an atmosphere. It is necessary to widely carry out publicity, publicize regulatory work and related laws and policies, popularize catering safety knowledge, raise public awareness of food safety, and correctly guide consumption, so as to form a good atmosphere for the whole society to pay attention to and participate in the regulation of safety in small catering foods.

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