The quality of some health supervision personnel is poor. Due to the market economy promoting the vigorous development of the catering industry, the number of health supervision personnel has increased accordingly. Many supervisors have not participated in the health supervision work without going through the health professional study or training. Therefore, there is a phenomenon that some supervisors have poor business capabilities and low law enforcement levels. Some health supervisors do not strictly follow the operating procedures when collecting samples of disinfected tableware, thus affecting the inspection results of tableware disinfection.
Specific measures to improve the qualified rate of tableware disinfection When the food hygiene supervision agency conducts preventive health supervision and examination of the newly renovated and expanded catering industry units, it is necessary to pay attention to the review of hardware facilities so as to ensure that all sanitary facilities are in place while the layout is reasonable. For catering units that have been in business for many years, it is also necessary to combine the annual review situation, add sanitary facilities according to the sanitary requirements of the catering industry, equipped with special tableware disinfection and rinsing pools, thermal disinfection cabinets, disinfection tanks, and tableware cleaning in accordance with the number of tableware. The cabinet is marked with an obvious sign. A health permit is issued only after all sanitary conditions are met.
Strengthen the training of health knowledge for employees. The food hygiene supervision agency shall strengthen the training work for the employees of the catering service before taking up the post, and conduct examinations for the practitioners in combination with the actual conditions. Only after passing the examinations can they be employed. Supervise catering units to strengthen their management. The health supervision agency shall regularly check the management of the catering units, urge the catering establishments to establish various health management systems and reward and punishment systems, establish fixed disinfection rooms and disinfection personnel, and strictly follow the procedures for tableware disinfection. Washing, second flushing, three disinfection, four cleaning work. Standardize the disinfection of tableware.
To do a good job in publicity and education, the health supervision department should regularly organize health publications, such as television, radio, newspapers and other news media, to publicize the health knowledge of the Food Sanitation Law, food hygiene and human health. Efforts will be made to improve consumers' awareness of hygiene. At the same time, they will set up reporting and reporting mailboxes, establish a reporting reward system, and enhance the social supervision and self-protection capabilities of the masses.
The health supervision department shall attach importance to the construction of the health supervision team and establish various management systems for the health supervisors. Strictly control the quality of the supervisory personnel. Before hiring the health supervisors, the competent departments at all levels must conduct assessment and examination in strict accordance with the provisions of the “Administrative Measures for Health Supervisorsâ€. If they are unqualified, they cannot be approved to enter the health supervision team. There are disposal measures for unqualified jobs. And strengthen the training of the spiritual civilization education, business skills training and assessment of supervisors to ensure the overall quality of the health supervision team.
The health supervision department shall strengthen the patrol supervision and monitoring work, monitor the disinfection effect of the tableware regularly or irregularly, discover and understand the disinfection situation of the tableware in time, and take corresponding measures to prevent the tableware from being disinfected. Those who have no improvement are strictly punished according to the Food Sanitation Law.
Do a good job of the typical, do a good job with a point. Every year, the units that pay attention to the food hygiene work and tableware disinfection are commended and awarded the plaques. At the same time, the units that have done poor food hygiene work and have low disinfection rate of tableware are criticized and conducted through the news media. exposure.
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