1. No food business license or out-of-range operation

Due to various conditions such as its own equipment and facilities, there are a certain number of units engaged in catering service activities without food business license. At the same time, some small restaurant owners operate with the mentality of trial operation. If they are profitable within three months of trial operation, they will apply for food business licenses. If they are at a loss, they will close these small restaurants. There are also some small restaurants that have obtained food business licenses, but because of their small business area and thin profits, driven by the pursuit of profits and under the pressure of fierce market competition, the phenomenon of exceeding the permitted business scope exists in a certain range.

2. Employees' awareness of hygiene is weak

Because the operators of small restaurants are mostly laid-off workers and low-income groups, their cultural quality is generally low, and their awareness of food safety knowledge and laws and regulations is relatively weak, so personal hygiene habits are easily brought into the food production and processing process. Some employees mix tools and containers used for raw materials, semi-finished products and finished products, and mix raw and cooked food when storing food. It is not uncommon for tableware to be cleaned, disinfected and cleaned irregularly.

3. The kitchen infrastructure and equipment are rudimentary

First, the treatment and cleaning tools are mainly cleaning pools, chopping boards and knives, which require classified configuration and color-coded management. However, during the inspection, it was found that there were basically only two pools in small restaurants, and no classified cleaning was done. Some small restaurants even cleaned all the tools and food in one pool, and all the ingredients used a set of chopping boards and knives. Second, disinfection equipment exists in name only: in order to save costs, many small restaurants are equipped with disinfection cabinets that are basically in a "rest" state, and some of them have failed to use and become utility cabinets. Some small restaurants using thermal disinfection method are not equipped with special disinfection pots, but simply cooked.

4. The food hygiene system has not been seriously implemented

First, the health examination system. The health of catering employees is directly related to the safety of food production and sales. However, the inspection found that some small catering operators thought that it was enough to have a health certificate, but ignored the one-year validity period of the health certificate; Others claim that they have no time to re-examine and handle "all year round"; In order to save costs, some small catering operators let new employees use the health certificates of old employees, resulting in the phenomenon that the certificates are not for the right people, and more people have fewer certificates. The second is the ledger system. Small catering accounts include tableware disinfection accounts, food procurement and purchase acceptance accounts, and kitchen waste destination registration accounts. The awareness of checking the accounts of small and medium-sized catering operators is weak, and the source of procurement is poor, which makes many channels unknown, and even no food flows to consumers' tables.

5. There are not many means of supervision

The original intention of the new Food Safety Law of the People's Republic of China is to increase the punishment for some serious food safety violations and illegal natural persons. However, for small restaurants, the excessive amount of fines makes operators prefer to find another way rather than fulfill the obligation of paying fines, and the credit system is not perfect enough, which will not cause other bad effects on the real life or other operations of the parties. Therefore, on the one hand, the supervision cadres repeatedly ordered warnings, and on the other hand, the operators were fearless, resulting in this embarrassing situation of "making orders".