Is the fine of 0 1 too heavy? On the afternoon of July 27th, Dai Furong, director of the food and beverage service safety supervision department of Hefei Municipal Market Supervision Bureau, said in an interview with local news media that food and beverage service providers should apply for business scope when handling food business licenses, and if they want to make cold food, they need to obtain a license to make cold food. It can be seen that the restaurant selling cold dishes must have a certificate, which is stipulated.
For this matter, Dai Furong also made a statement. Because the safety risk of cold drink food is relatively high, it is easy to breed microbial strains, so the management regulations of processing process are strict. In order to prevent microbial pollution, it is stipulated that special rooms should be made to minimize environmental pollution.
At this point, some netizens expressed their understanding that there is nothing wrong with strictly controlling cold dishes, because if the production and processing stage of cold dishes is unsanitary, there is indeed a risk of getting sick from the mouth.
What netizens don't understand is that the relevant regulations are relatively strict. For example, the production of cold drinks generally requires a "special room" of not less than 5 square meters for making cold dishes, as well as equipment for changing clothes and washing hands for the second time. Special rooms need independent central air conditioning and air disinfection equipment. Netizens believe that such a small shop with general requirements is likely to be out of reach.
In fact, this is also the cover door of a small restaurant. Dai Furong said, "In real life, many small and medium-sized restaurants usually fail to meet the acceptance requirements." Failure to pass the acceptance means that there is no cold drink business scope in the business license category. If there are cold dishes in actual operation, you will encounter the risk of being punished.
How to solve this difference, can we let go of the regulations and the project acceptance? This is a problem. If you can't let go of the product implementation standards, can you let go of the punishment for violations?
You also need a license to sell cold dishes. Selling cold dishes was fined 5000 yuan, causing a sensation. This kind of inspection will make people suspect of making a mountain out of a molehill. Because the value of suspected cold dishes is not too high, the penalty amount is much higher than the profit amount.
20 17 A hot pot restaurant in Huangpu District of Guangzhou sold cold dishes, and the 139 yuan earned on 2 1 day was taken away, and was notified of the administrative license of 1 10,000 yuan, which triggered a hot discussion among netizens. The US Food and Drug Administration in Huangpu District therefore replied that the amount of punishment is not equal to the sales amount, and the punishment is executed according to law. Because the remarks in the food business license of the hot pot franchise store do not include sales in the cold dish production and processing market, there are indeed food safety hazards, and the punishment is to ensure safe production.
It can be seen that there are some examples of being punished for illegally operating cold dishes, which are not new dramas. Some netizens said that filming cucumbers was also on the hot search list, which was really amazing. It's not strange to say it. The competent department acts according to the rules. The regulations are not surprising, but to ensure food hygiene and safety. Shoot the cucumber on the headline, who should wake up? Operators and managers should wake up.
For operators, since there are regulations, they can only act according to regulations. For example, if there are no new cold drinks in the catering industry at the beginning, you can also apply for changing the business scope before making cold dishes to make yourself conform to the regulations. If not, don't operate beyond the scope. On the other hand, the competent authorities should also change the concept of custody by punishment. For small restaurants, why don't you give the tips of service items in advance and let the operators act according to the regulations? Small business is not easy, and punishment for no reason is not the solution.
Dai Furong said that in the usual restaurant safety management, many small-scale restaurants will encounter the phenomenon that there is no cold drink production approval to make cold dishes due to unknown factors. "We will take the principle of soft handling according to the plan, give warnings and make corrections." Such "courtesy before soldiers" should be the proper meaning of management. What do you think of this?