Q & A on technical guide for prevention and control of new coronavirus in cold chain food production and operation

1、 What is the purpose of compiling the technical guide for prevention and control of new coronavirus in cold chain food production and operation? At present, novel coronavirus pneumonia in China is well controlled, but the epidemic situation is still very severe abroad

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The import of foreign defense has become the top priority among priorities in COVID-19’s prevention and control work

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According to the expert’s risk assessment, once the personnel engaged in the production and operation of cold chain food are infected with the new coronavirus, and they are not transferred from their posts in time after infection, and continue to be engaged in food production, loading and unloading, transportation, storage and sales, the virus may contaminate the surface of food and its packaging materials through the infected person, and spread with the cold chain food

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If the relevant prevention and control work is not carried out properly, the virus may spread When it is in place, there is a potential risk of infection and virus transmission among relevant contacts

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This guide guides the novel coronavirus pneumonia prevention and control normal operation of cold chain food related units and practitioners to carry out the main responsibility of production and operation prevention and control, so as to prevent the cold chain food practitioners and related personnel from being infected by COVID-19, and the contamination of food and packaging materials by COVID-19 infected people

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Prevention and control of environmental pollution

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2、 What are the main contents of the technical guidelines for prevention and control of new coronavirus in cold chain food production and operation? The novel coronavirus pneumonia guide for COVID-19 production and operation is designed to guide COVID-19 operators in the production, handling, transportation, storage, marketing and catering services during the period of normalization of the novel coronavirus pneumonia epidemic prevention and control

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The personnel and articles for the above mentioned links are specifically elaborated

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The prevention and control measures should be taken

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Novel coronavirus pneumonia cases and positive samples are also recommended for emergency response

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The guidelines are guided by the characteristics of food cold chain and the prevention of food contamination and epidemic spread

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The cold chain food producers should guide the cold chain food producers to take corresponding measures in food cold chain, so as to prevent food, environment and personnel from being polluted and infected

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3、 Why should we strengthen the prevention and control of new coronavirus in cold chain food production and management and the protection of employees? At present, the new coronavirus has been isolated from the cold chain food packaging, suggesting that the new coronavirus has the possibility of long-distance cross-border import with cold chain goods as the carrier

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In a specific environment, the virus surviving on the surface of the object may lead to infection of susceptible contacts without effective protection

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The risk group of infection is mainly cold chain goods practitioners

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Therefore, it is necessary to strengthen the health monitoring of employees, the source control of goods, the prevention and control of production and operation process and the protection of employees in the process of cold chain production and operation

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4、 What are the hygiene requirements for cold chain food practitioners? The health of employees is the fundamental to prevent the contamination of cold chain food by new coronavirus

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Novel coronavirus pneumonia producers and operators who are involved in cold chain food production, handling, transportation, storage, marketing and catering services should adjust and update the health management system of employees according to the requirements of the novel coronavirus pneumonia epidemic prevention and control, and increase the management measures of COVID-19 prevention and control

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(1) work in good health

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Ensure good health condition before work, report health information to the manufacturer and operator, take the initiative to accept the temperature test of the manufacturer and operator, if there is fever, dry cough, fatigue and other symptoms, take the initiative to report immediately and seek medical treatment in time

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(2) Do a good job in personal protection

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Employees should wear masks, gloves and work clothes correctly during working

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Work clothes should be kept clean and tidy, cleaned regularly and disinfected when necessary

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In addition to work clothes, employees in special posts (fresh slaughtering, segmentation workshop, etc.) shall wear waterproof aprons, rubber gloves, etc

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according to the protection requirements

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It is recommended that food practitioners wear disposable gloves, but they must change them frequently, and pay attention to hand washing when changing the gap and not wearing gloves

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In order to avoid secondary contamination of protective equipment, gloves must be replaced after non food related activities such as opening / closing the door by hand and emptying the dustbin

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(3) Pay attention to personal hygiene

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When sneezing or coughing, cover mouth and nose with paper towel or elbow and arm

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Don’t spit everywhere

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Pay attention to hygiene when blowing your nose

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Try to avoid touching mouth, eyes and nose

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(4) Keep your hands clean

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When handling goods, or when hands touch shelves, handrails and other public objects, wash hands under flowing water with hand sanitizer or soap, or rub hands with quick drying hand disinfectant

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5、 What should stevedores pay attention to? So far, novel coronavirus pneumonia cases in cold chain foods have been found to be infected by many workers

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This indicates that the specific working environment of cold chain food handling workers is related to COVID-19 transmission

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In addition to the general personal hygiene requirements, the loading and unloading workers should wear work clothes, disposable medical masks or disposable surgical masks, gloves, etc

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before carrying the goods

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When necessary, they should wear goggles and face screens to avoid frequent contact with the surface of the goods

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Especially when loading and unloading the imported cold chain food from the epidemic area, the wharf porters should wear masks in the whole process of handling the goods, avoid the goods clinging to the face, avoid touching the nose and mouth with hands, and prevent contacting the frozen aquatic products that may be contaminated by the new coronavirus

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If the mask is damaged during handling, it should be replaced immediately

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6、 What are the measures for health management at the source of cold chain goods? For imported cold chain food, the importer or consignor shall cooperate with relevant departments to sample and test the food and its packaging

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For food from other places, the Distributor shall take the initiative to ask for relevant food safety and epidemic prevention information from the supplier

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For local meat slaughtering, processing and marketing enterprises, the relevant quality management and operation specifications of cold chain food should be strictly implemented, and the environmental hygiene management should be strengthened

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If the importer or consignor entrusts the third party logistics company to provide transportation, warehousing and other services, when the goods are delivered to the third party logistics company, the importer or consignor shall take the initiative to provide the third party logistics company with the detection information of relevant food safety and epidemic prevention needs

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In the process of cold chain logistics, if the logistics package needs to be added with support or liner, it should meet the relevant food safety and health requirements

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The temperature conditions of cold chain food storage and transportation shall be indicated on the logistics package

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Strengthen the operation management of cargo handling, do not make the cargo contact the ground directly, and do not open the cold chain food package at will

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It should be ensured that the temperature of cold chain food is always within the allowable fluctuation range in the process of transportation, storage and sorting

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Record and keep the time, temperature and other information of each delivery and receiving link

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7、 How to strengthen the sanitation management of cold chain goods storage facilities? The loading and unloading area of warehouse should be equipped with closed platform and sealing device for docking with refrigerated transport vehicles

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In addition to the appearance and quantity of cold chain food, the central temperature of cold chain food should also be inspected

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Strengthen the storage management in the warehouse, and the cold chain food stacking should be placed on the pallet or shelf according to the regulations

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Cold chain foods should be stored in different warehouses or locations according to their characteristics

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Cold chain foods with different temperature and humidity requirements and easy to cross contamination should not be mixed

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The temperature and humidity in the warehouse should be detected regularly, and the temperature and humidity in the warehouse should meet the storage requirements of cold chain food and keep stable

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Regularly clean and disinfect the internal environment, shelves, operation tools, etc

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for specific cleaning and disinfection measures, please refer to the technical guide for prevention and control of new coronavirus in the production and operation process of cold chain food

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8、 What are the prevention and control requirements for the production and processing process? (1) Personnel hygiene requirements (see Q & a item 4)

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(2) Keep a safe distance

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Keep a distance of at least 1 meter between employees.

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