The miniature mindless version

1. The "fast food package" meets the needs of society and industry and should be developed vigorously.

2. The "fast food package" can promote the solution to the small mess of catering, but the localized standardized management should be strengthened.

3. No substantial food safety problems were seen in the video, but there may be irregular operation and unsanitary conditions.

4. There are many doubts in the news video, so it is suggested that the investigation conclusion of the regulatory authorities shall prevail.

Recently, the five-star hotel was exposed as "wiping a rag to the end", which made everyone know that money can't buy peace of mind.

Another news is heartbreaking. It is said that the take-away food you bought on platforms such as Hungry, Meituan, etc. turned out to be a "cheap fast food package" (also called a cooking package) that was simply processed, and the processing process was shady.

after watching the video, I feel very mixed, not because I also eat takeout, but because the reaction of public opinion shows that everyone has a lot of prejudice against fast food bags, so I'm going to wash the floor for the "fast food bags".

that's right. I'm here to clean the floor of the fast food bag. I won't argue!

as to whether the processing enterprises involved in the news have any illegal operation or even illegal behavior, the investigation conclusion of the local market supervision department shall prevail.

in addition, the e-commerce platform and the take-away platform have moved very quickly, and the related products have been removed from the shelves, waiting for further investigation results.

(from the Internet, nothing to do with the news)

Where is the fast food package

The rapid development of fast food packages has a lot to do with the rise of take-away platforms such as Hungry, Meituan, etc., but its appearance is actually the inevitable result of social and economic development and changes in consumption patterns, and it is also a booster for the development of Chinese fast food industry in recent years.

In all fairness, fast food packages actually have many advantages.

one is standardization.

the same dish tastes exactly the same, and the amount is basically the same, so that the quality control is more guaranteed.

although Chinese catering emphasizes "thousands of people and thousands of faces", in fact, the kitchens of formal catering enterprises are standardized, but the degree is different.

anyway, standardization has the advantages of standardization. When the chef shakes his hand, there is also a second of shaking. Everyone's choice is different, and there is no better or worse.

(from the internet, it has nothing to do with news)

The second is fast food.

Chinese fast food is no match for foreign fast food, and it is very important that the processing of dishes is too complicated.

foreign fast food is mostly semi-finished products that can be served quickly and simply, while Chinese dishes need to be fried, fried, stewed and stewed, so the efficiency of serving is low, of course, they can't be served quickly.

the instant food package can directly make the dishes into finished products, and only needs to be thawed, heated and kept warm in advance, so that the merchants can serve meals quickly, which improves the operating efficiency and customer experience.

(from the Internet, not related to news)

The third is to reduce costs.

The use of the word "cheap fast food package" in the news clearly equates cheap with inferior quality.

as we all know, cheap goods are not good, but in fact, cheap goods are not necessarily bad. The key depends on how it reduces costs.

in essence, the catering industry has three major costs, one is raw materials, the other is labor (restaurants usually hire people to include room and board), and the other is facade rent.

I know that all consumers want the food they eat to be cooked by skilled chefs.

then I'll ask Michelin-starred chef to fry you fried rice with eggs, and make sure it's high, that is, it's a little expensive, say, 211 yuan each, ok?

If it's too expensive, you can change to an ordinary cook. If it's too expensive, you can change to an apprentice. If it doesn't work, I'll use the fast food bag. (The owner of the small and medium-sized restaurant in the video says that he can't cook)

(From the Internet, it has nothing to do with the news)

The manufacturers of instant food packages buy in large quantities, and the raw material cost is reduced.

Front-end factories are intensively processed, so terminal catering stores don't need to hire so many cooks (or even professional cooks) and coolies to cut and wash vegetables, but also provide food and accommodation, and the labor cost of single products is also reduced.

With fewer cooks and coolies, the store doesn't need such a big kitchen, and the facade rent is also saved.

The superposition of several aspects can enable you to eat relatively good and cheap meals on the premise that raw materials, labor and rent have all risen sharply.

of course, it is unacceptable to use inferior raw materials to reduce costs.

(From the Internet, it has nothing to do with news)

The disparity between the ex-factory price and the selling price of fast food packages does not mean that consumers are cheated.

in the video, the ex-factory price of mushroom and slippery chicken is 4.8, the US group take-out is 16.8, the ex-factory price of potato and beef is 6.1, and the US group take-out is 17.8. The price difference is 2 times. The video shooter is trying to imply that the merchants have no conscience in profiteering.

Actually, this comparison is wrong. It's very simple. If you go to a hot pot restaurant and order a meat and a dish, according to the cost price and the selling price, the dish is definitely not worthwhile.

after all, people are a "catering service industry". Don't labor costs, store costs and logistics storage costs count?

besides, take-out should be accompanied by rice and vegetables. The difference between the ex-factory price of these two dishes is 1.3, and the difference between the US group's take-out is 1 yuan. I think the cost accounting of the merchants is quite conscientious.

Is the fast food package safe

In fact, as long as it is made in a standardized way, the food safety risk of the fast food package is far less than that of the on-site cooking in the store.

The biggest food safety risk in the catering industry comes from microorganisms. The fast food package is thermally processed at the front end, and it needs to be reheated when it arrives at the store.

to tell the truth, as long as it's hot enough, even if the store's operating environment is not so clean, you don't have to worry about food poisoning.

moreover, the mode of fast food package generally reduces the number of catering employees, and the risk of food safety will naturally decrease, because people are the biggest source of risk, and the more people there are, the greater the risk.

(From the Internet, it has nothing to do with news)

The real risks of fast food packages mainly come from packaging, such as whether the plastic bags used are of compliant materials and whether there is plasticizer pollution.

The second risk is logistics and warehousing, because if the temperature is out of control, raw materials (especially meat, eggs and aquatic products) may deteriorate.

if the instant food package is thawed in logistics and storage, microorganisms may breed and produce toxins that cannot be destroyed by heating, such as staphylococcus aureus enterotoxin.

As for the "inferior raw materials" that the public is concerned about, it is actually mainly about food quality and integrity, but it may not really have safety problems.

(From the Internet, it has nothing to do with the news)

Should the fast food package be restricted?

The fast food package is actually the "central kitchen" mode that people often say, which has intensive advantages. If it is well managed, it will be of great benefit to solving the "small scattered" problem that has plagued the catering industry for many years. Therefore, it should not be restricted and cracked down, but should be encouraged and developed.

However, because its products can radiate the whole country with the help of cold chain logistics, the risks can also spread. At the same time, a large number of fast food packages are supplied to terminal small and micro enterprises, small restaurants and even small workshops, which are extremely difficult to trace.

therefore, it is really necessary to strengthen the localization supervision of these "central kitchens" to make them develop more standardized. As the saying goes, "playing the snake and hitting seven inches", this is seven inches.

the sampling inspection of its products is the second, because the ingredients of the dishes are complex and the raw materials are diverse, so it is inevitable to miss the inspection.

For example, if they use gutter oil, it is very likely that the results of your random inspection are normal.

Therefore, it is more important to conduct unscheduled on-site flight inspection to see whether the enterprise operates according to the corresponding specifications and whether the records are complete and true, so as to control the risk from the source.

Although the investigation of this incident is still going on, I don't think consumers should be too pessimistic. The quick-frozen jiaozi industry can be well managed, and so can the fast-food package industry.

Maybe in the future, instead of cooking, you will cook a "braised pork instant bag" which is convenient, safe, hygienic, nutritious and delicious.

(from the Internet, nothing to do with the news)

Talk about several other questions

About beef "injecting" soybean protein, which is actually a kind of "prepared meat", and it is called "injection tumbling technology", which is very common now.

The main purpose of adding soybean protein is to gain weight and reduce costs, but it will not bring safety problems in itself, and there may be problems in consumers' right to know.

In prepackaged foods, soy protein should be marked on the ingredient list, but there is no clear requirement in the catering industry.

Phosphate water-retaining agent, seasoning and glutamine transaminase are usually added at the same time, which are all means to improve meat quality and flavor.

go and see the products such as beef jerky, diced beef, sauce beef (see the picture below, your own watermark is too big, I tried my best), sauce elbow, sauce donkey meat, meat floss, sausage, etc. As long as you think it is "cost-effective", most of the ingredients list can see "soy protein isolate".

Related links: The dense pinholes are discovered in the sauce beef in the supermarket, revealing the secret of "water injection" meat!

Cotton floss is fake, fake floss is real, and parasite floss is the secret!

(From the Internet, it has nothing to do with the news)

As for whether it is hygienic to directly stir the seasoning and touch the food by hand, I think it depends on whether the whole operation is standardized.

Some employees in the video are wearing blue rubber gloves, which shows that enterprises have relevant requirements.

If the overall hygiene is in place, such as thoroughly cleaning hands before mixing seasonings, mixing by hand is not a problem, but wearing gloves is more likely to pollute bacteria.

Personally, their hygiene standards are not good enough, just look at the clothes and the ground. (The hair and ears are not covered, there are many stains on the work clothes, and there is a lot of water on the ground.)

As for "the ribs have been placed for almost a year", I feel that the photographer's dubbing is to lead the audience to associate "zombie meat".

However, the shelf life of frozen meat is generally long, which is very common from 1 to 1.5 years. The ribs in the video may not be expired, but they may be considered as temporary food (so they are cheap).

if it is not thawed repeatedly in cold storage and transportation, there will be no safety problems even if it expires, but there may be quality problems such as water loss and fat oxidation.

Although everyone wants to eat fresh meat, it is both a waste and an environmental burden to destroy such meat as "zombie meat".

of course, the storage condition of the cold storage of the enterprise in the video may be a doubt, which needs to be checked and verified by the regulatory authorities.

(from the Internet, not related to news)

In addition, there are some details in the video. Personally, I don't see any substantial security risks, mainly health hazards and irregular operations.

Of course, analyzing specific problems from a few words in the video can only be an armchair strategist. Let's look forward to the results after verification by the regulatory authorities!

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