近日(ri)，山東省食(shi)(shi)品藥品監督管(guan)理(li)局(ju)制定印發《山東省餐飲食(shi)(shi)品加工用具(ju)、設(she)備(bei)標識管(guan)理(li)指南(nan)(試行(xing))》,引導鼓勵餐飲服務單位逐步(bu)實現食(shi)(shi)品加工用具(ju)、設(she)備(bei)標識管(guan)理(li)。
《指南》根據(ju)《餐飲(yin)服務(wu)(wu)食(shi)品(pin)安全操作規范》要(yao)(yao)求(qiu)，對(dui)粗加工(gong)(gong)(gong)(gong)、切配(pei)、烹飪、專間(jian)、庫房等食(shi)品(pin)處理(li)區域配(pei)置的各(ge)類主(zhu)要(yao)(yao)工(gong)(gong)(gong)(gong)用(yong)(yong)(yong)具(ju)(ju)、設(she)(she)備(bei)進行色(se)標(biao)標(biao)識分(fen)類，明(ming)(ming)確工(gong)(gong)(gong)(gong)用(yong)(yong)(yong)具(ju)(ju)、設(she)(she)備(bei)類別(bie)和色(se)標(biao)部(bu)位(wei)(wei)，標(biao)注(zhu)工(gong)(gong)(gong)(gong)用(yong)(yong)(yong)具(ju)(ju)色(se)標(biao)圖(tu)示，對(dui)功能區與工(gong)(gong)(gong)(gong)用(yong)(yong)(yong)具(ju)(ju)、設(she)(she)備(bei)進行配(pei)置，對(dui)主(zhu)要(yao)(yao)工(gong)(gong)(gong)(gong)用(yong)(yong)(yong)具(ju)(ju)、設(she)(she)備(bei)清潔消毒方法做(zuo)了詳(xiang)細的說(shuo)明(ming)(ming)和規范。引導餐飲(yin)服務(wu)(wu)單位(wei)(wei)實施(shi)色(se)標(biao)管(guan)理(li)，逐(zhu)步(bu)做(zuo)到工(gong)(gong)(gong)(gong)用(yong)(yong)(yong)具(ju)(ju)、設(she)(she)備(bei)定(ding)色(se)、定(ding)人、定(ding)位(wei)(wei)，各(ge)種(zhong)標(biao)識以(yi)照片(pian)或圖(tu)示說(shuo)明(ming)(ming)方式在(zai)各(ge)食(shi)品(pin)加工(gong)(gong)(gong)(gong)操作區域明(ming)(ming)示，鼓勵(li)餐飲(yin)服務(wu)(wu)單位(wei)(wei)實施(shi)色(se)標(biao)管(guan)理(li)的同(tong)時強化(hua)內(nei)部(bu)管(guan)理(li)，不斷提高食(shi)品(pin)安全水平(ping)。
