Takeaway refers to the sale of food for customers to take away from the store (generally referring to the food cooked in their own store), which usually appears in the form of packaging and is also the earliest form of takeaway. Although ancient, it is still continuing. With the popularization of telephone, mobile phone and Internet, the take-away industry has developed rapidly.

Environmental protection takeaway plan

Take-away environmental protection is an environmental protection take-away plan, which encourages reducing the use of plastic fast food boxes and tableware. Qingshan Project has established several pilot projects for recycling lunch boxes in Beijing, Shanghai, Guangzhou and Shenzhen, and put in more than 2 1 10,000 biodegradable packaging bags and paper lunch boxes.

Matters needing attention in ordering takeout

1. Choose a catering company with a catering service license to order food on its behalf, ensure that the catering food is made by a catering company with a catering service license, ensure the ordering and consumption vouchers, and protect the rights and interests of consumers.

2. Don't choose cold dishes, raw food (such as sashimi, assorted cucumbers, ready-mixed salads, etc.) and other high-risk catering foods. ) and cold-processed cakes (such as cream cakes, tiramisu and cheesecakes).

3. Check the address of the restaurant to see if it is offline. If you are nearby, you can make a field investigation to ensure that the environment is healthy enough.

4. Choose a catering unit that is close and can be delivered in a short time to ensure that the food can be eaten within a safe time limit of 2 hours after processing.

5. Check the health certificate of the food delivery personnel, check whether their clothes are neat, whether the food delivered is polluted, whether there is deterioration, whether the food packaging is clean, and whether the temperature of hot food can be guaranteed.

6. Don't order meals in groups, and try not to order meals online as a unit. Restaurants, fast food restaurants, snack bars and other catering units have limited processing capacity. Do not order a large number of their catering foods as a unit for collective dining, so as not to exceed their processing capacity and cause food safety accidents.