A few days ago, the State Council’s Joint Prevention and Control Mechanism Comprehensive Group issued the “Work Plan for Preventive and Comprehensive Disinfection of Imported Cold-chain Foods”, which requires comprehensive preventive disinfection treatment before imported cold-chain food comes into contact with people in China for the first time. Accordingly, the General Administration of Customs has made specific arrangements for the preventive disinfection of imported cold chain food at the port link, including clarifying the work requirements, operation procedures, disinfection technical specifications and supporting supervision measures for the preventive disinfection at the port link.
In order to meet the needs of the country's normalized epidemic prevention and control work, our company actively implements epidemic prevention and control and employee health management responsibilities, and carries out production and operation activities with reference to relevant official prevention and control guidance documents. The company strictly abides by the laws and regulations of the General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China and the Chinese Customs, imports meat products from countries and regions that meet the requirements of the assessment and review, and exits the warehouse after completing the killing operations in the centralized supervision warehouse in strict accordance with regulations. Regular nucleic acid testing to reduce consumer worries and provide the first line of defense for food safety.
In addition, the company issued an internal notice requiring every employee to take corresponding measures in accordance with the epidemic prevention and control documents, to cooperate with epidemic prevention work such as wear masks, disinfect hands and office areas, and temperature testing.
At the same time, in accordance with the requirements of the Market Supervision and Administration Bureau, the company is equipped with 84 disinfectants and a watering can in the stalls to facilitate the staff at the stalls to disinfect the stall walls, floors, tables, chairs, door handles and other environments. , 1 time in the morning and evening, and make a record of daily disinfection work.
The stall management personnel do a good job of daily epidemic prevention and control as required and have established three accounts for personnel health monitoring, item inspection and disinfection, and environmental monitoring and disinfection for future reference. In addition, employees are required to timely control the source and whereabouts of the goods in the warehouse, and make records of the two ledger accounts of the enterprise cold storage communication and traceability chain to ensure that the monitoring needs of knowing the source and tracing are achieved.
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