#: locale=en
## Tour
### Description
### Title
tour.name = UNIDO China
## Skin
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### Multiline Text
HTMLText_073CDE45_1E99_59CF_41AF_3B02AD509B98.html = Bags hanging on the wall tend to hide dirt and grime.
Different cooked food and cold dishes are stacked on top of each other and mixed together with no refrigeration facilities, which on the one hand causes risk of microbial contamination, food spoilage, food poisoning and other potential hazards, and on the other would easily cause food taste mixing and quality degradation.
There is no air-cooling no circulation system installed in the room (simply a set of electric fans on the wall). In summer, with cooked food stacked in one place significant food safety and quality problems will arise and cause health risks to stand operators and customers.
Operators selling all kinds of cooked food, cold dishes and bulk food should maintain personal hygiene and neatness of clothing and hats, and should wear masks, gloves and hats. Their hair should not be exposed to prevent contamination of the food.
The slaughter place has no doors, and directly connects with other business areas, which causes potential risk of cross-contamination between the poultry area and other operation areas (such as vegetable and fresh meat), and walkways.
The animals are kept alive in the cage until customers come and ask to buy freshly cut poultry.
The storage of live animals next to each other in the cage can cause multiple human and animal hygiene problems as food safety issues.
It could allow animal-to-animal or even animal-to-human transmission of Avian influenza.
With the support of the local authorities, live bird trading and slaughtering operations in the farmers' market should be cancelled and replaced with centralized poultry slaughterhouses where all the required food hygiene and safety compliance are in place.
Practitioners in the farmers’ markets shall be urged to use specialized hand-washing sinks and hand sanitizers to be installed in the premises, wash and disinfect their hands regularly, change outfit and shoes to maintain personal hygiene when leave the segmentation and enter another area of the market.
Practitioner should clean the floor as well as all the other areas in the room regularly.
Motorcycles park in the market and allowing delivery vehicles passing in the market would obviously cause microbiological food safety risks and potential hazards of cross-contamination to other areas in the market.
In general, the aquatic products area with live fish in the sink is located in the middle of the market on the right side of the aisle, next to the vegetable and fresh meat areas, which immediately will cause cross-contamination issues to the other areas. It requires separating the area for food to be processed from the area for processed food, also to separate the area for aquatic products from other food business areas to prevent cross-contamination.
Non-conformities found
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Bags hanging on the wall tend to hide dirt and grime.
The electronic scales are placed directly on top of the live chicken cage, not clean and likely to breed microorganisms.
There is no partition between the upper and lower areas of the cage, which is creating an uncleaned environment with poultry droppings and prone to breeding micro-organisms.
There is no fly- or rodent-proof facilities at the entrance.
The lamp is not fitted with an explosion-proof cover.
The table surface should be kept tidy and without other objects.
Uncleaned and messy floor with the drainage functioning also not well.
There is no separation between the waiting and slaughtering areas. Animals can see the slaughter scene.
Roof bulbs should be explosion-proof.
The rubbish bins are not segregated for different wastes, such as fish scales are not separated from other waste. And waste is not disposed of in a timely manner, which could lead to microbial contamination.
The slaughter place has no doors and directly connects with other business areas, which causes potential risk of cross-contamination between the poultry area and other operation areas (such as vegetable and fresh meat), and walkways.
Electric fans on the wall could hide dirt and cause contamination.
The floor should be set at a 2% angle of slope to facilitate the discharge of wastewater.
There is no fly- or rodent-proof facilities.
Fish scales and blood are sprayed directly onto the floor of the market aisle and worsen environmental hygiene in the market. It also tends to cause fish scales to block the drains. The floor drains in the premises are too small to facilitate the timely removal of sewage, adding to dirty, messy, and poor hygiene conditions of the floor with flowing.
Motorcycles park in the market and allowing delivery vehicles to pass in the market would cause microbiological food safety risks and potential hazards of cross-contamination to other areas in the market.
Different cooked food and cold dishes are stacked on top of each other and mixed together with no separate covers, which could cause:
a. microbial contamination, food spoilage, food poisoning, and other potential hazards;
b. food quality degradation and taste mixing;
c. food can be contaminated by saliva and hair of buyer and seller, as well as dust and dirt in the air;
Live fish is slaughtered and scaled on-site on the operating cutting boards in the dirty, messy, and poor hygiene conditions for sale and without timely cleaning, which causes cross-contamination and deterioration of the environmental hygiene condition.
Shopping bags are placed close to the operating area.
There is no air cooling or circulation system in the room, rather only a set of electric fans on the wall, which could cause food spoilage at high temperatures.