近日，经市食品安全地方标准审评委员会审查通过，包括《复合调味料》、《发酵肉制品》、《糟卤》、《现制饮料》等9项上海市食品安全地方标准正式发布。

recently,The city of local food safety standards evaluation committee review through,including[Compound seasoning]/[Fermented meat products]/[Bad halide]/[Now system drinks]9 and Shanghai local food safety standards issued a formal.

　　其中，《中央厨房卫生规范》中规定，应按照要求，采取措施或监测控制食用油煎炸过程的安全质量；若无法实施监控措施的，连续煎炸食品的食用油累计使用期限不超过12小时，非连续使用的食用油使用期限不超过3天。废弃的食用油应全部更换，不能以添加新油的方式延长使用期限。每批即食食品均应有留样，留样食品应按品种、批号分别盛放于清洗消毒后的密闭专用容器内，放置在专用冷藏设施中，留样应保存至保质期届满之后48小时。

the,[The central kitchen health standards]Specified in the,Should according to the request,Take measures or monitoring control oil frying process safety and quality;If can not be implemented monitoring measures,Continuous Fried food cooking oil accumulative used term is not more than 12 hours,Non continuous use of edible oil use term is not more than three days.Waste cooking oil shall all be replaced,Not to add new oil way to extend the service life.Every batch of ready-to-use food shall have a sample,Retention samples food should be according to the breed/The batch number respectively in cheng fang cleaning and disinfection of the closed after the special container,Placed in special refrigerated facilities,Retention samples should be kept to the warranty expires after 48 hours.

　　《餐饮服务团体膳食外卖卫生规范》中要求，各种净菜及冷藏保存的调理半成品从加工后冷藏到使用时间应不超过48小时。此外，应配备用于食品中心温度、专间及冰箱等环境温度、环节表面清洁度、餐饮具余氯和消毒液有效氯的即时检测设备和试剂。上述检测项目每餐次不少于5件次。(记者 陈杰)

[Catering service group meals take out health standards]Requirement in the,All kinds of clean vegetables and refrigerated preservation from the semi-finished products processing refrigerated to use time should be no more than 48 hours.In addition,Should have used in food center temperature/Designed rooms and refrigerator and other environmental temperature/Link surface clearness/Tableware residual chlorine and disinfectant active chlorine real-time detection equipment and reagent.The above the test items every meal times no less than 5 JianCi.(Reporter ChenJie)