After customers eat mice, another hot spot appears in the hot pot market. Haidilao was accused of eating foreign bodies and was suspected to be a "sanitary towel". In this industry of ice and fire, I still feel that food safety is still a problem.

According to past events, hot pot food safety incidents usually occurred in the kitchen rather than in the front hall. Most enterprises have better control over raw materials and front office. There are many reasons for poor kitchen control. For example, it may be because the manager of the company is not a chef and does not understand the management of the kitchen. Joining the system or signing a contract with a professional team in the kitchen makes it difficult for the company to monitor the kitchen; The working ability and quality of catering staff are uneven, so it is difficult to ensure the quality of food. Safe. In this regard, how should catering personnel deal with food safety issues?

control food safety, grasp the details

bright kitchen and bright stove, and advocate "sunshine opening" in food raw materials and food processing. Simply put, consumers can eat in the restaurant, and watch the operation of the restaurant after watching the kitchen by monitoring video, so that consumers can see more at the back end of the link.

The challenge of kitchen cleaning is to separate raw food from cooked food during the peak meal period to prevent cross infection. In addition to repeated training for employees, the restaurant is also equipped with convenient tools (such as disposable gloves) in a conspicuous position on the operation line, and special personnel are set up for on-site inspection.

In addition, from the perspective of food safety, it is necessary to formulate relevant standards for daily operation, and list the details of the standards in personal hygiene, cleaning and disinfection, cross-contamination, time and temperature, building structure and civilized operation. As a kitchen finishing job. First clean the tableware, then clean the equipment and environment, and all equipment and facilities should be removed for cleaning.

At the same time, the standards and guidelines for kitchen cleaning in Nissin, Zhouqing and Yueqing were recorded in detail. In addition to regular training and assessment, and the management personnel on duty will patrol at any time, we must meticulously wipe towels of different colors to different places; The folding method of towels, how to remove towels, the steps of towels, and the disinfection barrels of towels after use.

only when strict product standards are established-including temperature, texture, smell, taste and taste. Establish and continuously improve the restaurant operation standard system, covering food safety, personal hygiene, raw material receiving, raw material and finished product storage, food cooking regulations, cleaning and disinfection, frying oil quality management, waste oil management, new product training, etc. We can avoid food safety before it happens.