It's hard to imagine that the kitchen in Wuhan Feifei Shrimp Farm is so unbearable. Employees steal crayfish before serving, and put them directly by hand. The crayfish used in the shop can be used directly as long as it doesn't stink, and the oil used for frying shrimp can be used repeatedly. The color is black, which makes people sick, and the kitchen is swollen and messy.

Is this still the famous crayfish restaurant? Some netizens said that they wanted to vomit when they saw those pictures, and they would never eat chubby crayfish again! Although most hotels are trying to reduce costs because of special times, no matter how economical it is, they can't tamper with the ingredients and give dead crayfish to their guests!

From these, it can be seen that restaurant operators are not aware of food hygiene and safety, do not take food safety and hygiene seriously, and the management of employees is also very chaotic. They even catch crayfish directly with their hands, at least wearing a pair of gloves!

According to the provisions of Article 75 of the Regulations for the Implementation of the Food Hygiene and Safety Law, in addition to the punishment in accordance with the provisions of the Food Safety Law, the legal representative, principal responsible person, directly responsible person in charge and other directly responsible personnel of the unit shall be fined 1 times but not more than 10 times the income of the unit in the previous year.

Market supervision and management departments should investigate and deal with the problems reflected in Wuhan Fat Shrimp Village. Those who should be ordered to rectify should be ordered to rectify, and those who should be punished should be punished. What makes people angry is that these hotel chains are developing rapidly and lack a perfect management training system. No matter operators or employees, most of them have weak legal awareness and lack food safety awareness. It is conceivable that food hygiene problems will appear sooner or later.

China introduced many foreign advanced management concepts and models, but only learned the surface, not the essence. For example, many companies write 5S management on the wall, but it is a mere formality, and there is no real sorting, rectification, cleaning, cleaning and literacy. In short, food hygiene and safety are related to everyone's life and health, and there is no room for carelessness. It is necessary to have "zero tolerance" for offenders and increase penalties to make offenders unprofitable!