Well-known catering brands such as Manji Dessert are fined. Since they are catering brands, they should be well managed in terms of quality, staff operation and raw materials.

Many catering brands, such as Manji Dessert, were fined by Shanghai Quality Supervision Bureau because of food safety problems. From this punishment incident, we can see that there are still some deficiencies in the quality control of these brand restaurants. To manage a catering brand well, we should first manage the sanitary conditions of the shops, the standardized operation of employees, food raw materials and other aspects, and ensure the quality to make the brand run longer.

1. Manage the sanitary conditions in the store.

Food and beverage outlets have high requirements on hygienic environment. If you don't pay attention to the hygiene of food and beverage outlets at ordinary times, it is easy to have bacterial infection. Therefore, as a well-known brand of restaurants, we should first do a good job in hygiene, do a good job of disinfection and sterilization every day to ensure that the food in the store is not infected by bacteria. In particular, dessert shops are more prone to health problems, and the store and the backstage must be clean and tidy. Second, ensure the quality of raw materials and use them within the validity period.

The Shanghai Quality Supervision Bureau also found that some dessert shops use expired cream to make cakes and sell them to consumers. Expired things are very easy to harm people's health. Using expired things to process and then sell them is undoubtedly smashing the brand of a store. The long-term operation of a store is closely related to the quality and reputation of the store besides its brand, so the raw materials must be kept fresh. Third, standardize the operation of employees in the store and do corresponding training.

this inspection also found that the total number of colonies in drinks sold by some dessert shops exceeded the standard. The health department found that the total number of colonies exceeded the standard, which was related to the operation of employees. In summer, drinks were generally not sterilized at high temperature, which required employees to standardize their operation to avoid food being infected by bacteria. Therefore, it is necessary for food and beverage outlets to conduct pre-job training when employees take up their posts.