Prevention and control measures of epidemic situation in unit canteen What are the disinfection measures in unit canteen?

In recent days, many people are worried every day because of the emergence of new viruses, but in fact, it is not difficult to make several changes in many things. Often some problems just appear and will be noticed by everyone immediately. Of course, it is to investigate the situation and take measures to prevent and control the canteen epidemic. What disinfection measures are there in the unit canteen? In recent days, many people are worried every day because of the emergence of new viruses, but in fact, it is not difficult for many things to change several situations. Often some problems will be noticed immediately when they first appear. Of course, it is not realistic to investigate the situation once and deal with it once, and it often needs to be done step by step. So what are the epidemic prevention and control measures in the unit canteen? What disinfection measures are there in the unit canteen?

Prevention and control measures of epidemic situation in unit canteen

Before starting meals, the unit canteen should thoroughly inspect the stored ingredients, especially the food and raw materials and food additives stored before the festival, and check the operation of refrigeration equipment. If it is found that the shelf life is exceeded, it is not preserved according to the preservation conditions, or sensory abnormalities such as mildew and deterioration occur, it should be destroyed in accordance with relevant regulations.

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2, the unit canteen before formal dining, to thoroughly clean and disinfect the kitchen and dining places, for long-term unused kitchen utensils, tableware should also be thoroughly cleaned and disinfected. Before each meal, the places and tableware should be cleaned and disinfected in accordance with the cleaning methods of catering service places, facilities, equipment and tools and the cleaning and disinfection methods of tableware in the Code of Food Safety Operation for Catering Services. Processing and dining places should be well ventilated.

3. We should strictly implement the morning inspection system for employees. According to the development of the epidemic situation, check, monitor and record the temperature of employees before each meal when necessary. If you have fever, cough and other suspected symptoms, you should leave your post immediately for medical treatment. Employees should wear hats, masks and gloves as required, clean and disinfect their opponents when entering the operation area, and strictly implement the requirements for changing the work clothes of personnel entering and leaving the operation area.

5, standardize the processing operation behavior. Food processing and production should meet the requirements of operating specifications. Food should be stored raw and cooked separately, cooked and thoroughly cooked. Before using eggs, the shell of eggs should be cleaned and disinfected if necessary. Do a good job of keeping samples of finished products for each meal according to regulations.

6, according to the needs of epidemic prevention and control, the unit canteen is not in the dining hall, take a separate distribution. The environment of repackaging of finished food should meet the requirements. Containers for food should be disinfected and transportation equipment should be kept clean. During transportation, cross contamination of food should be prevented. The temperature and eating time of food preservation should strictly implement the relevant regulations.

What disinfection measures are there in the unit canteen?

1, physical disinfection is boiling disinfection. Boil the tableware in boiling water until it is above 1. The second is steam disinfection. Put the washed tableware into a well-sealed steamer, keep the temperature in the steamer at 95 degrees and evaporate 15. 2. The application of chemical disinfection disinfectant can not only achieve the general purpose of disinfection, but also have a good effect on meals, vegetables and wine sets that are not resistant to high temperature. Chemical disinfection mainly refers to soaking and disinfecting tableware with chlorine-containing preparations. The effective chlorine concentration of disinfectant should be 200 ~ 25 ppm, and tableware can be disinfected by soaking in this disinfectant for 3 ~ 5 minutes. The effective time limit of disinfectant is 4h.

The above content mainly describes my prevention and control measures for the epidemic situation in the canteen of the unit? What are the details of disinfection measures in the canteen? The canteen is a place where many people eat collectively, so in all cases, once it appears for the first time, the follow-up things will be out of control. Therefore, on the basis of prevention and control at the beginning, the intensity is great, and everyone does not need to worry too much about the implementation of measures. After all, these policies were tested before they appeared.