Recently, the law enforcement personnel of Shanghai Jing’an District Market Supervision Bureau found that the store had poor environmental hygiene and failed to store food according to regulations during the on-site inspection of the man coffee of Shanghai Yinhe Industrial Co., Ltd
on site investigation found that the waste paper scraps and stickers after food packaging were scattered on the ground of the food treatment area in the party’s store, and there was dirt on the floor. The food bags for sale after packaging were directly placed on the ground, which was at risk of pollution it was also found that the party stacked the food raw material “Meiji milk” (7 boxes) on the ground outside the store at room temperature and failed to store it at 2 ℃ – 6 ℃ according to the storage requirements on the product label law enforcement officers ordered the party concerned to immediately close the store, clean up the environment, put the milk into the cold storage, and check the properties before opening it for use.
party concerned’s behavior of poor environmental sanitation in the store and failing to store food according to regulations, Suspected of violating item (1) of paragraph 1, Article 33 of the food safety law of the people’s Republic of China, “food production and operation shall meet the food safety standard , and meet the following requirements: (1) There shall be places for food raw material processing, food processing, packaging and storage suitable for the variety and quantity of food produced and operated, keep the environment clean and tidy, and keep a specified distance from toxic and harmful places and other pollution sources According to the first paragraph of Article 54, “food operators shall store food according to the requirements of ensuring food safety, regularly inspect the food in stock, and timely clean up the food that has deteriorated or exceeded the shelf life”, Shanghai Jing’an District Market Supervision Bureau has filed a case for investigation according to law
Shanghai Municipal Bureau of supervision reminded and warned: catering units should implement the main responsibility of food safety, strengthen the control and management of food raw materials and food production and operation process, and use them in strict accordance with the storage conditions and shelf life indicated on the food label to ensure the safety of food supply.
