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Open Letter to All Enterprises (Units) and All Institutions in the Area Regarding Summer Food Safety and Occupational Health Work
All enterprises (units) and institutions within the region, as well as all educational institutions:
As the summer temperature rises and humidity increases, various pathogenic microorganisms multiply and reproduce at an accelerated rate. Foodborne diseases enter an era of high incidence, prevalence and sudden outbreaks. Some job positions are affected by the hot weather, increasing the occupational health risks.
1. Strictly implement the main responsibility for food safety. Establish and improve the food safety management system. The main person in charge of the enterprise, the food safety director, and the food safety officer should conscientiously perform their job responsibilities. Refer to the food safety risk control list and implement the "daily control, weekly inspection, monthly scheduling" working mechanism to conduct risk隐患 investigation and closed-loop rectification.
2. Strictly manage personnel. Follow the "General Hygiene Specifications for Catering Services" and "Food Safety Operating Specifications for Catering Services" to carry out all work. Food safety management personnel should check the health status of employees before they start work every day. Once any employee shows symptoms such as fever， cold， cough， or respiratory infection， they should immediately stop working.
3. Strictly implement the purchase inspection and raw material management. When purchasing， strictly verify the qualification certificates and relevant product qualification certificates of the suppliers. Prohibit the purchase and sale of livestock and poultry meat that has not undergone the prescribed inspection and quarantine or does not meet food safety standards. Prohibit the use of nitrite (including sodium nitrite， potassium nitrite). Prohibit the purchase and use of spoiled， moldy， infested， mixed with foreign objects， adulterated， adulterated， abnormal sensory properties， and expired foods that are prohibited from production and operation by laws and regulations.
4. Strictly manage temperature and humidity. Equip with refrigeration and freezing facilities and equipment that are compatible with the types and quantities of refrigerated and frozen food. Sell and store food strictly in accordance with the temperature and humidity requirements indicated on the labels or in accordance with relevant standards. Establish and implement a full-process temperature recording system for refrigerated and frozen food.
5. Standardize the cleaning and disinfection of tableware. Ensure that there are sufficient and complete cleaning， disinfection， and storage equipment. Use qualified tableware cleaning agents and disinfectants. Standardize the cleaning， disinfection， and storage operations of tableware.
6. Strictly manage food delivery. If the dining enterprise (unit) adopts the catering supply form， it must select a catering supply unit with delivery qualifications. For foods with special requirements for refrigeration and insulation， measures to ensure food safety during preservation and delivery should be taken. The dining unit must properly store food samples and keep records of the samples.
7. Do a good job in pest control and prevention. All enterprises (units) and institutions must carry out pest control and prevention in accordance with the norms in a timely manner. The kitchen and dining area must not have pests such as rats， mosquitoes， flies， and cockroaches.
In addition， in accordance with the requirements of the "National Occupational Disease Prevention Plan (2021 - 2025)"， based on the principles of prioritizing prevention， combining prevention and treatment， legal prevention， and responsibility implementation， deeply implement the occupational health protection action. All relevant enterprises (units) and institutions must attach great importance to the occupational health issues in summer. In hot weather and hot working environments， with high labor intensity and strong heat radiation intensity， workers working in the high-temperature environment are prone to occupational heatstroke incidents. Therefore， it is recommended that all enterprises (units) and institutions take the following measures：
1. Improve working conditions. Employers should actively improve the working conditions of workers and adopt new technologies， new processes， new materials， and new equipment that are conducive to controlling high temperatures. Reduce or eliminate high-temperature hazards from the source. Equip necessary ventilation or cooling facilities. Employers should set up rest areas in high-temperature working environments. The rest areas should have seats， good ventilation， or be equipped with air conditioning or other heat prevention and cooling facilities.
2. Conduct occupational health examinations. Employers should organize health examinations for workers engaged in high-temperature work before the arrival of high-temperature weather. For workers with heart， lung， cerebrovascular diseases， central nervous system diseases， and other physical conditions unsuitable for high-temperature working environments， their jobs should be adjusted.
3. Organize training for workers. Employers should provide pre-job occupational health training and regular occupational health training for workers. Popularize occupational health knowledge such as heat protection and heatstroke first aid.
4. Reasonably arrange working hours. During hot weather periods, employers should, in accordance with the following regulations, based on production characteristics and specific conditions, take reasonable measures such as arranging working hours, rotating tasks, appropriately increasing the rest time for workers in high-temperature working environments, reducing labor intensity, and reducing outdoor work during high-temperature periods.
5. Implement special protection for special personnel. Employers shall not assign pregnant female workers and underage workers to work in high-temperature workplaces classified as level three or above in the "Classification of Occupational Disease Hazards in Workplaces - Part 3: High Temperature" (GBZ/T229.3).
6. Provide protective equipment. Employers should provide personal protective equipment that meets requirements to workers and supervise and guide them to use it correctly. Employers should provide sufficient, hygienically standard cooling beverages and necessary medicines for workers engaged in high-temperature operations and those working in hot weather.
7. Develop emergency plans. Employers should develop emergency plans for heat stroke, obtain the addresses and contact information of relevant hospitals in advance, and prepare an emergency contact list. Regularly conduct emergency rescue drills and, based on the number of workers engaged in high-temperature operations and hot weather operations and their working conditions, equip emergency rescue personnel and sufficient first-aid medicines. When workers show symptoms of heat stroke, employers should immediately take rescue measures and take necessary symptomatic treatment measures; for those with severe conditions, employers should promptly send them to medical institutions for treatment.
Safety Production Committee of Wuqing Development Area, Tianjin
July 2025
Source：China Tianjin Wuqing Development Area
Release Time：2025-07-04 18:24:00
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