For porters, loaders, box removers, disinfection personnel and other high-risk personnel who have direct contact with imported cold chain food without preventive disinfection for the first time in centralized supervision warehouse or cold storage of the first station, personnel fixation, closed-loop management, nucleic acid testing shall be carried out.
In addition to general personal hygiene requirements, special work clothes and hats, disposable medical masks, gloves, etc. shall be worn before handling goods. If necessary, goggles and face screens shall be worn to avoid frequent contact between the surface of goods and personnel’s body surface.
In particular, when loading and unloading imported cold-chain food from epidemic areas, the relevant personnel should wear masks in a standard manner during the whole process of handling the goods to prevent the goods from touching their faces, touching their mouths and noses, and preventing direct contact with frozen aquatic products that may be contaminated by COVID-19. If the mask is damaged during handling, it should be replaced immediately.
In addition to the health requirements of employees to do a good job of self-protection, transportation of imported cold chain food personnel (drivers, etc.) in the process of transportation shall not open the box without authorization, can not open cold chain food packaging directly contact cold chain food. When entering or leaving the vehicle, the driver and the accompanying personnel shall avoid unnecessary contact with the guard on duty and staff.
For imported cold-chain food, the importer or consignor shall cooperate with relevant departments to sample and test the food and its packaging. For out-of-town food, the distributor shall take the initiative to request relevant food safety and epidemic prevention and testing information from the supplier. If an importer or consignor entrusts a third-party logistics company to provide transportation, storage and other services, the importer or consignor shall take the initiative to provide the third-party logistics company with the testing information required for food safety and epidemic prevention when the goods are delivered to the third-party logistics company.
In the process of cold chain logistics, if the logistics package needs to be equipped with support or liner, it shall meet the relevant food safety and hygiene requirements. Temperature conditions for storage and transportation of cold-chain food shall be indicated on the logistics package. Strengthen the operation management of cargo loading, unloading and handling, so that the goods can not directly contact the ground, do not open cold chain food packaging at will. 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. Record and keep the time, temperature and other information of each delivery link.
It shall ensure that the interior of the vehicle compartment is clean, non-toxic, harmless, odorless and pollution-free, and carry out preventive disinfection regularly. For specific disinfection measures, please refer to the Technical Guidelines for the Prevention, Control and Disinfection of COVID-19 in the Production and Operation Process of Cold Chain Foods.
Strengthen warehousing inspection, in addition to checking the appearance and quantity of cold-chain food, should also check the central temperature of cold-chain food. Strengthen storage management in the warehouse, cold chain food stacking should be placed on pallets or shelves as required. Cold-chain food should be placed in separate storage or storage code according to characteristics. Cold-chain food with large difference in temperature and humidity requirements and easy cross-contamination should not be mixed. The temperature and humidity in the storehouse should be tested regularly. The temperature and humidity in the storehouse should meet the storage requirements of cold-chain food and remain stable. Regularly clean and disinfect the internal environment, shelves and working tools of the warehouse. For specific cleaning and disinfection measures, refer to the Technical Guidelines for the Prevention, Control and Disinfection of COVID-19 in the Production and Operation Process of Cold Chain Foods.
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