Focus on inspection of supermarket food. Focus on checking whether the product information such as the name, production batch number, and shelf life of pre-packaged foods is standardized and complete, strengthen random inspections of food quality, urge merchants to take measures such as dust and insect control, and standardize storage and sales.

Prevent food processing risks. Supervise and urge catering business units to operate strictly in accordance with the scope of the license, do a good job of obtaining certificates and tickets, emphasizing that practitioners need to hold valid health certificates, and prohibiting people with colds and fevers from entering work. At the same time, urge catering business units to standardize the processing process and keep food processing equipment clean.

Strictly control the rural market. Supervise and urge business operators to do a good job in requesting food certificates and purchase inspections to ensure that the food sources are legal and traceable. At the same time, live poultry slaughter and trading are prohibited, and the sale of expired food and three-no food is prohibited, and merchants are reminded to tighten food safety and epidemic prevention and control.

Smooth channels for consumer rights protection. Do a good job in the promotion and mobilization of safe consumption activities, improve the efficiency of handling complaints and reports, and urge businesses to regulate their operations.

Carefully arrange the deployment, and improve the understanding. The inspection was led by the leader in charge of the affiliated unit, and 8 working groups were formed by the business backbone of the stock office and the director of the city management office. The inspection area was defined, the inspection content was clarified, the work time limit was limited to carry out the inspection, and the goal orientation was adhered to. Strictly abide by the bottom line of food safety, with rigorous work style and strict working standards, to ensure the high-quality and efficient completion of supervision work.

Carry out inspections diligently and upgrade the measures. Use offline on-site inspections and online “market e-monitoring” methods, and coordinate access to information and active inquiries, adhere to the problem-oriented approach, and investigate potential safety hazards. Starting from the implementation of the main responsibilities of food operators in the school canteen and surrounding campuses, the school canteen purchase inspection, processing operations, food samples, cleaning and disinfection, food storage, personnel health management, and licenses, purchase storage, and operation of food business stores around the campus Carry out meticulous inspections on the scope and other aspects, and record the problems found in detail to ensure that the hidden dangers are investigated. A total of 64 school canteens were inspected, 87 food shops around the campus were inspected, and 274 food safety hazards were investigated.

Carefully supervise the rectification, and then tighten the responsibilities. Draw up a list of problems found during the inspection and report them in time. Persist in the result orientation and supervise the implementation of rectification and reform. In accordance with the principles of small issues and reforms and deadlines for rectification of major issues, the supervisory personnel of the Market Supervision Bureau and the Education, Science, Technology and Sports Bureau strictly urge schools to implement rectification measures. Up to now, all the problems discovered by the supervision have been rectified.

Shu Dan