Attention to food poisoning Call to restaurants that started delivery such as home delivery in Corona 17:57 on May 13

It has become a season when food poisoning is likely to occur due to rising temperature and humidity. With the continued refraining from going out and the shortening of working hours, restaurants such as Tokyo that have begun to take out and deliver home have encouraged them to pay more attention to hygiene management than to provide meals in the store.

Due to the spread of new coronavirus infection, the number of restaurants that start taking out and delivering homes is increasing, but since it takes longer for customers to eat than when they provide meals inside the store, it is necessary to take more hygiene management. As a matter of fact, this month, Tokyo has posted information on hygiene management on its home page, calling attention, to "restaurants starting takeout and delivery."

▽ Do not leave the cooked food at room temperature for a long time, store and transport it at an appropriate temperature
heat it to the center well, and provide raw food such as raw meat, raw egg, and sashimi that avoid,
▽ in addition, the passengers are looking for, such as to convey to eat the food immediately.

On the other hand, the Ministry of Agriculture, Forestry and Fisheries introduced the precautions for consumers on the official Twitter account on the 11th,
▽ Do not carry around for a long time, and
▽ Call for eating early when brought home.

If it is unavoidable to eat after a while, I would like the food to be subdivided into shallow containers so that it can be cooled quickly and stored in the refrigerator.

The Tokyo Metropolitan Government and the Ministry of Agriculture, Forestry and Fisheries say, "If food is left at room temperature in high temperatures, the risk of food poisoning increases, so please keep in mind hygiene management and eating food early."

"STOP food poisoning campaign"

While normal business is difficult, volunteers have begun a “STOP food poisoning campaign” to help food and drink establishments that have begun taking out new foods properly understand food poisoning prevention.

The campaign was launched by Yuko Asai, who sells commercial ingredients in Shibuya Ward, Tokyo.

Mr. Asai saw a photo of a lunch box with a high risk of food poisoning such as warm rice and cold sashimi at SNS etc. of the shop that started a new takeout, and campaigned with acquaintances to spread hygiene management knowledge that can only be taken home I launched it.

Unlike providing food in the store,
▽ Do not
stay in normal temperature, especially in a sunny place ,
Do not sell until warm, ▽ Do not put sashimi, half-raw egg dishes,
▽ Raw vegetables and fruits We made a leaflet with 8 items that need specific attention, such as disinfection and packing separately from other ingredients.

It has been used by Tsukuba City in Ibaraki Prefecture and the restaurant group in Minato-ku, Tokyo, etc., and now the leaflet data can be downloaded from the website free of charge.

Mr. Asai said, "Many people in the restaurant business have the know-how to provide inside the store, but they set up to explain because it is different from the know-how of the lunch to bring home. If food poisoning comes out, we are busy responding to the new coronavirus infection. I would like you to be careful as it will increase the burden on the public health center. "

Bento is refrigerated in a showcase for cakes

Some stores sell bento using leaflets.

The temporary lunch box sales office in Tokyo Roppongi stores around 10 types of bento for restaurants in Minato Ward, which are forced to be closed or shortened hours.

Haruyuki Yamashita, the owner chef who manages Japanese restaurants both in Japan and overseas, has been provided space from Western confectionery stores, and since the beginning of last month the number of participating restaurants has increased.

In addition to posting leaflets inside the store, we also distribute it to restaurants that make lunch boxes to call for thorough hygiene management. We also advise you to display the expiration date.

Furthermore, as the temperature and humidity have risen this month, bento boxes are chilled in a showcase for cakes, and customers are asked to choose items from menus and photos.

By noon time, office workers were coming to buy from nearby offices.

A woman in her 60's said, "I'm glad I couldn't go to the restaurant to eat so I could easily have a bento."

Mr. Yamashita said, “There are some people who are used to eating bento depending on the restaurant and some people are not used to it, so we're making rules thoroughly. Since measures against the new coronavirus and food poisoning are the most important, we will continue to tighten ourselves. I want to do it. "