NHC | Q&A on the “Technical Guidelines for the Prevention and Control of COVID-19 in Cold Chain Food Production and Operation” and “Technical Guidelines for the Prevention and Control of COVID-19 in the Production and Operation of Cold Chain Foods”
On October 27, NHC issued Q&A of COVID-19 prevention and control Technology Guide for cold chain food production and COVID-19 prevention and Control Disinfection Technology Guide for cold chain food in October. The contents include hygiene management measures at the source of cold chain goods, prevention and control requirements in the process of production and processing, prevention and control requirements in the process of sales and operation, cleaning and disinfection operations in the process of cold chain food production and processing, and precautions for disinfection of equipment or surfaces of environmental objects.
10月27日，国家卫生健康委员会发布《冷链食品生产经营新冠病毒防控技术指南》和《冷链食品生产经营过程新冠病毒防控消毒技术指南》相关问答，内容涉及冷链货物源头卫生管理措施、生产加工过程防控要求、销售经营过程防控要求、冷链食品生产加工过程清洁消毒操作、设备或环境物体表面消毒的注意事项等。
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