Summary of Questions and Answers on Xiangyang Cold Chain Food (Xiangyang Imported Cold Chain)

First, contact with nucleic acid positive cold chain food, will it be infected?

The overall positive rate of cold chain food is very low. As of 1 1, the positive rate of national sampling monitoring was 0.48%, mainly in food packaging. Disinfection in the production and operation of cold chain food is aimed at the disinfection of packaging surface, mainly to prevent the possible risk of contact infection in circulation. In addition, positive nucleic acid does not necessarily mean infectivity. Disinfection is to inactivate viruses, not to destroy nucleic acids. Live virus, dead virus and virus fragments may all be positive, so there is no need to be overly nervous.

Second, can imported cold chain food still be eaten?

COVID-19 is a respiratory virus, which is mainly transmitted through respiratory droplets and close contact between people, and the possibility of infection through digestive tract is very low. Infected people are high-risk groups, such as porters, who repeatedly come into contact with the outer packaging of imported cold-chain food under certain circumstances. So far, no cases of COVID-19 virus infection due to consumers' contact with food and packaging have been found.

3. What should I pay attention to when purchasing cold chain food?

Go to a regular supermarket or market to buy fresh food. Wear a mask correctly, try not to shop in crowded places and keep a safe distance. During the whole shopping process, avoid touching your mouth, eyes and nose with your hands. Buy fresh ingredients. Haitao, when buying goods from overseas countries or regions, should pay attention to the customs food quarantine information and do a good job in disinfection and self-protection of the outer packaging. Pay attention to the production date, shelf life and storage conditions of food labels to ensure that the food is within the shelf life.

Fourth, how to process and cook fresh cold chain food?

Wash your hands before handling ingredients, so as to separate raw and cooked food. Containers, knives, chopping boards and other utensils used for processing fresh food should be placed separately and cleaned and disinfected in time to avoid mixing with utensils used for processing direct food and avoiding cross-contamination. Seafood and meat fresh food should be put in the freezer, not for too long, and should be stored in layers with cooked food. The kitchen should be ventilated and clean. When cooking fresh food, process and cook thoroughly. Try to avoid seafood eaten raw, half-eaten, soaked in wine and vinegar or pickled directly. If you haven't finished the cooked seafood and meat, please keep them in the refrigerator and eat them as soon as possible, and make sure to heat them fully before eating them again. Once you have symptoms such as fever and diarrhea after eating, you should go to the fever clinic for medical treatment in time, and take the initiative to inform you of the eating time, food types and source of ingredients to help you make a diagnosis and treatment.

5. How to disinfect after contact with imported cold chain food?

Wash your hands according to the seven-step method. If you are not at ease, you can add hand disinfectant. Clean cookware that may come into contact with frozen food in time to prevent splashing when cleaning. Knives and chopping boards can be scalded, boiled and soaked in 60 degrees water for a period of time. After drying, 75% alcohol or 500mg/l, 1000mg/l chlorine-containing disinfectant can be sprayed. The desk can also be wiped and disinfected with alcohol and chlorine-containing disinfectant. Residues should be collected in time and sent to the garbage collection point. Frozen food waste had better be packed in small packages and sent out in time.

Six, how to trace the supervision of imported cold chain food?

At present, China has built and put into operation a national traceability management platform for imported cold chain food, and has achieved networking with nine provinces where the platform has been put into trial operation. The first import of cold chain food accounts for more than 90% of the country, basically realizing the traceability of the whole chain information from customs entry to production and processing, wholesale and retail, and catering services. In addition, 10% mainly records traceability information through paper ledgers and purchase vouchers, which is also under control. No inspection and quarantine certificate, no nucleic acid test report, no disinfection certificate and no traceability information shall not be put on the market for sale.