Epidemic Prevention And Control

  Since last year, the new trend of the epidemic in some areas has reminded us that in the import of external prevention, the link of prevention materials urgently needs to be addressed.

  According to the investigation results of the epidemic in Beijing and Qingdao, the novel coronavirus has the possibility of long-distance cross-border importation through the goods, and under specific environmental conditions, the virus alive on the surface of the goods may cause the infection of susceptible contacts without effective protection. Faced with the increasingly serious risk of cross-border goods carrying poison, the comprehensive group of the joint prevention and control mechanism for COVID-19 epidemic of the State Council recently issued the Notice on Printing and Issued the Work Plan of Preventive and Comprehensive Disinfection of Imported Cold Chain Food.

  The circular states that the full process of closed-loop control can be traced to minimize the risk of importing Novel Coronavirus through cold chain food imports. Preventive and comprehensive disinfection treatment shall be carried out before the first contact of imported cold chain food with personnel in China. 

  The plan is clear: 

✔those with positive test results will be returned or destroyed as required. If the test result is negative, the inner wall of the container of imported cold chain food and the outer package of the goods shall be disinfected. 

✔In the process of transportation of imported cold-chain food, the carrier shall not open the carton. Keep good records of goods in and out of the warehouse. Related materials and records should be kept for at least 2 years. 

✔The production and business entities shall check the disinfection certificate attached to the goods. If not sterilized, sterilize the inner wall of the container and the outer package of the goods when unloading the containers. 

✔Traceability management should be further improved to ensure that the source and direction of all imported cold chain food entering the market can be traced. 

  Wear a mask when shopping: keep a social distance and wear the mask correctly when entering public places.

  Pay attention to hand hygiene: wash hands with soap or hand sanitizer immediately after shopping. Before washing hands, do not touch mouth, nose, eyes and other parts of hands. When purchasing, you can use disposable plastic bags to reverse cover your hands and choose frozen fresh food. Pay attention to food labels: When buying packaged frozen/chilled food, pay attention to the production date, expiration date, storage conditions and other information on the food label to ensure that the food is consumed within the expiration date. When cleaning and processing, pay attention to environmental hygiene: the kitchen should be ventilated and clean, and if necessary, the environment and utensils can be disinfected.

  Separate raw and cooked: containers (basins), cutlery, cutting boards and other utensils used for processing frozen fresh food should be placed separately, and should be cleaned and disinfected in time. Refrigerated chilled food stored in the freezer, do not store for a long time, and cooked food should be stored in layers.

  Personal hygiene: Wash your hands before handling ingredients. Wash hands before handling cooked food after washing or touching frozen chilled food. Cooking Food should be cooked through: Cooking food should be cooked through. The principle is to keep the pot for 10~15 minutes after boiling. Try to avoid eating seafood raw, half-raw, soaked in wine, vinegar or salt.

  Use public chopsticks and spoons: Use public chopsticks and spoons to reduce cross infection and reduce the incidence of infectious diseases and foodborne diseases.

  Reasonable preservation of food: the seafood that has not been eaten (has been cooked), please put it in the refrigerator for preservation, eat it as soon as possible, before eating it again must be fully heated, the central temperature should reach more than 70℃.

  Seek medical attention in time: once fever and diarrhea symptoms occur after eating, go to the fever clinic for medical treatment in time, and actively inform the time of eating, type of food and source of food ingredients and other information. One final note: wash hands thoroughly with soap and running water when handling raw food, and wash hands before and after answering the phone, blowing your nose, taking out the garbage, and using the bathroom.