Cold dishes are still the focus of food safety evaluation

The newspaper (Reporter Chen Xiaoman) has learned about the characteristics and laws of food safety risks in food service sectors, discovered potential food safety hazards, and guided the food safety supervision of food and beverage services. Recently, the State Food and Drug Administration issued the “2011 The food safety survey and evaluation program for catering services aims to further obtain the key basic data on the status of pathogenic microbial contamination in the food processing and production process in China's catering service sector through safety investigations and evaluations.

The "plan" continues the main contents of last year's catering service food safety survey and evaluation, and for the frequent occurrence of foodborne diseases in the catering service sector, it requires 5 salad dishes and 5 dishes in the catering service links in 15 provinces (autonomous regions and municipalities) across the country. Raw aquatic products and their major pathogenic microorganisms in food service links in provinces (autonomous regions and municipalities) continued to conduct full-scale surveys and evaluations. The scope of investigation included food materials, processing tools, tableware and finished products after cleaning.