From 20 10, the additive of Mai Le Chicken exceeded the standard, and all catering enterprises were pushed to the forefront, from gutter oil to roast duck oil, from disposable chopsticks to sterilized tableware. But after careful analysis, many of these seemingly catering enterprises' problems may not be borne by catering enterprises.
Due to the division of food safety regulations and administrative departments in China, catering food safety has been managed by multiple departments for many years, resulting in frequent food safety incidents. To change this situation first, we must cooperate with various departments and intensify the crackdown.
Multi-sector supervision intensified spot checks.
In China, food safety is managed by industry and commerce, health, quality supervision and urban management, which brings the problem of difficult supervision. However, the spot check by the regulatory authorities can make some catering units with food safety problems appear, but after the inspection? In addition, all the seven restaurants inspected this time have food safety problems, so it is not difficult to infer that there must be a few restaurants with the same problems among the restaurants that have not been inspected. As soon as possible, it is a great test for the food supervision department to deal with those catering units with food safety problems whose customers are still in the dark, just like preventing the resurgence of the problem units.
Trade associations strengthen policy guidance.
Industry associations should actively guide catering enterprises to operate legally, cooperate with relevant state departments to improve laws and regulations, and fill the gap in food safety in China. For example, so far, China has not formulated the national standard for the production of sterilized tableware, which directly leads to disorderly operation in production and management. "First of all, we should advocate enterprises to strengthen their sense of responsibility, minimize tableware outsourcing and reduce intermediate links that may cause pollution. For those small restaurants and food stalls that cannot be disinfected by themselves, relevant departments should strengthen supervision. " For tableware disinfection enterprises, it is still necessary to establish a unified national implementation standard, which will be easier to manage.
It should be said that the catering industry is a linkage industry, and the growth of catering sales can drive the sales of upstream food raw material suppliers to soar, and can also stimulate the downstream domestic demand consumption; But catering is also a sensitive link, which is most vulnerable to the crisis in the whole large-scale food supply chain. This is why a series of problems such as gutter oil, packaging boxes and breakfast are the reasons that catering enterprises encounter.
Here, I just want to give a piece of advice to the practitioners of catering enterprises: we should be vigilant, take precautions for ourselves like consumers, and take precautions in advance, especially in the links involving other enterprises such as raw material procurement and product delivery.