Recently, the Qingdao Food and Drug Administration convened a video conference on catering service food safety during the “two sessions and two sessions†of the city. Deployment began on the food safety inspection of catering service food safety units in the city for one month. It will focus on inspections of catering service units in key locations such as tourist attractions, station wharfs, specialty food and beverage outlets, as well as catering service providers such as group meal delivery, hospitality groups, hotels, restaurants, farmhouses, etc., as well as the production and sales of new products, hosting new year meals and group dinners. Catering service unit.
Highlight the following behaviors of catering service providers: (1) Whether there is no license or over-range or over-loaded operations; (2) Implementation of systems such as food and food raw material procurement, purchase, certification and acceptance, and establishment of accounting books; The use of dead animals or animal products, poor-quality edible oils, dairy products of unclear origin, wine, liquor, etc.; (3) whether there is cross-contamination, addition of non-edible substances, and abuse of food additives during food processing (4) Whether the food storage time, temperature and cooked food and lo-mei, raw water products such as cold dish processing, food left sample, etc. are in compliance with the regulations; (5) food safety of employees' health examination, hygiene knowledge training, food poisoning emergency rescue plan, etc. Whether the management system has been effectively implemented; (6) Whether the catering tools and the measures for cleaning and disinfecting and cleaning of directly-imported food containers have been put in place; (vii) Schedule of new year meals; (8) New year production and sales. By carrying out this special inspection to ensure the food safety of food and beverage services for consumers during the “two sessions and two sessionsâ€.
On the 12th, the Food and Drug Administration Food Inspection and Law Enforcement Officer conducted supervision and inspection of some catering units in Chengyang and Laoshan Districts. From the inspection, most catering units were able to comply with the relevant requirements of the Food Safety Law. The management and employees are required to hold health certifications, strictly control the procurement of raw materials, and ensure the safety and health of food processing operations. However, it has also been found that individual catering units are licensed to process raw salads and eat raw seafood; some units do not require cable tickets and do not register for the purchase account at the same time; the processing environment is dirty, the tool containers are dirty, and raw and cooked food tools are used. Mixed use of containers, mixing of foods, disinfection of tableware, and failure of practitioners to conduct physical examinations, etc., law enforcement personnel conducted on-site guidance and rectification, and conducted field investigations and handling of illegal activities.
During the two sessions, the Food and Drug Administration of the Municipality will supervise and inspect food safety inspections conducted by food and beverage regulatory agencies of the 12 districts and municipalities during the two sessions of the two sessions.
Highlight the following behaviors of catering service providers: (1) Whether there is no license or over-range or over-loaded operations; (2) Implementation of systems such as food and food raw material procurement, purchase, certification and acceptance, and establishment of accounting books; The use of dead animals or animal products, poor-quality edible oils, dairy products of unclear origin, wine, liquor, etc.; (3) whether there is cross-contamination, addition of non-edible substances, and abuse of food additives during food processing (4) Whether the food storage time, temperature and cooked food and lo-mei, raw water products such as cold dish processing, food left sample, etc. are in compliance with the regulations; (5) food safety of employees' health examination, hygiene knowledge training, food poisoning emergency rescue plan, etc. Whether the management system has been effectively implemented; (6) Whether the catering tools and the measures for cleaning and disinfecting and cleaning of directly-imported food containers have been put in place; (vii) Schedule of new year meals; (8) New year production and sales. By carrying out this special inspection to ensure the food safety of food and beverage services for consumers during the “two sessions and two sessionsâ€.
On the 12th, the Food and Drug Administration Food Inspection and Law Enforcement Officer conducted supervision and inspection of some catering units in Chengyang and Laoshan Districts. From the inspection, most catering units were able to comply with the relevant requirements of the Food Safety Law. The management and employees are required to hold health certifications, strictly control the procurement of raw materials, and ensure the safety and health of food processing operations. However, it has also been found that individual catering units are licensed to process raw salads and eat raw seafood; some units do not require cable tickets and do not register for the purchase account at the same time; the processing environment is dirty, the tool containers are dirty, and raw and cooked food tools are used. Mixed use of containers, mixing of foods, disinfection of tableware, and failure of practitioners to conduct physical examinations, etc., law enforcement personnel conducted on-site guidance and rectification, and conducted field investigations and handling of illegal activities.
During the two sessions, the Food and Drug Administration of the Municipality will supervise and inspect food safety inspections conducted by food and beverage regulatory agencies of the 12 districts and municipalities during the two sessions of the two sessions.
Resistant dextrins supply very low, long-lasting energy, increase satiety, delay hunger, and have some effect on weight control. Resistant Dextrin has a high tolerated dose, a threshold of 45 grams per day, no symptoms of gastrointestinal discomfort, and no diarrhea at doses of 100 grams per day (Van den Heuvel et al., 2004; Vermorel et al., 2004; Lefranc-Millot Et al., 2006b; Pasman et al., 2006)
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