<code id='8BF51F5D23'></code><style id='8BF51F5D23'></style>
    • <acronym id='8BF51F5D23'></acronym>
      <center id='8BF51F5D23'><center id='8BF51F5D23'><tfoot id='8BF51F5D23'></tfoot></center><abbr id='8BF51F5D23'><dir id='8BF51F5D23'><tfoot id='8BF51F5D23'></tfoot><noframes id='8BF51F5D23'>

    • <optgroup id='8BF51F5D23'><strike id='8BF51F5D23'><sup id='8BF51F5D23'></sup></strike><code id='8BF51F5D23'></code></optgroup>
        1. <b id='8BF51F5D23'><label id='8BF51F5D23'><select id='8BF51F5D23'><dt id='8BF51F5D23'><span id='8BF51F5D23'></span></dt></select></label></b><u id='8BF51F5D23'></u>
          <i id='8BF51F5D23'><strike id='8BF51F5D23'><tt id='8BF51F5D23'><pre id='8BF51F5D23'></pre></tt></strike></i>

          星轨工坊星轨工坊

              <code id='8BF51F5D23'></code><style id='8BF51F5D23'></style>
            • <acronym id='8BF51F5D23'></acronym>
              <center id='8BF51F5D23'><center id='8BF51F5D23'><tfoot id='8BF51F5D23'></tfoot></center><abbr id='8BF51F5D23'><dir id='8BF51F5D23'><tfoot id='8BF51F5D23'></tfoot><noframes id='8BF51F5D23'>

            • <optgroup id='8BF51F5D23'><strike id='8BF51F5D23'><sup id='8BF51F5D23'></sup></strike><code id='8BF51F5D23'></code></optgroup>
                1. <b id='8BF51F5D23'><label id='8BF51F5D23'><select id='8BF51F5D23'><dt id='8BF51F5D23'><span id='8BF51F5D23'></span></dt></select></label></b><u id='8BF51F5D23'></u>
                  <i id='8BF51F5D23'><strike id='8BF51F5D23'><tt id='8BF51F5D23'><pre id='8BF51F5D23'></pre></tt></strike></i>

                  北京保餐不误饮防疫复工作工两昌平法确


                  135工作法确保餐饮防疫复工两不误。北京保餐不误


                  135工作法确保餐饮防疫复工两不误。昌平


                  135工作法确保餐饮防疫复工两不误。工作工两

                    连日来,法确随着首都疫情防控形势逐步向好,饮防疫复餐饮行业渐渐复苏,北京保餐不误北京市昌平区市场监局加强对辖区餐饮主体监督检查,昌平主动上门服务,工作工两指导餐饮单位在复工复产的法确同时做好疫情防控工作。

                    在检查指导过程中,饮防疫复执法人员重点查看了防疫消杀措施是北京保餐不误否到位、各种调料及菜品有否过期等问题,昌平督促各餐饮单位做好食品安全自查,工作工两及时清理过期食材,法确为消费者提供安全、饮防疫复健康的食物。

                    同时,要求各餐饮单位按照“135工作法”做好经营场所消杀工作,即:“1”是每个餐饮单位需有1名专职消杀员,负责调配消毒溶液和监督消杀工作;“3”是餐饮单位每天不少于3次的全环境消杀,并完整记录;“5”是餐饮具、地面、桌面、卫生间、垃圾箱等5个关键点,要按照不同的配置比例进行消杀,在保障安全的同时防止过度消杀,确保食品安全和就餐环境的安全。

                    下一步,该局还将在帮助餐饮单位逐步恢复经营秩序同时,以夏季食品安全监管为重点,加大检查力度,把食品安全风险隐患消灭在萌芽状态。

                    中国消费者报记者董芳忠摄影报道

                  责任编辑:24
                  赞(3)
                  未经允许不得转载:>星轨工坊 » 北京保餐不误饮防疫复工作工两昌平法确