The person in charge of China Cuisine Association said that at present, there are five major health and safety problems in China's catering industry.

qualification. It is common for catering enterprises to operate without a license. Some small restaurants, street vendors and community outlets have opened their business without any license, and they have not applied for "health certificates" for food producers. The canteen of the unit is closed to the public, and it is not necessary to apply for industrial and commercial licenses and permits, which has become a blank spot of health problems.

raw materials. The purchase channels are chaotic, and raw materials are not purchased at designated units designated by the health department, or even processed with deteriorated raw materials, such as pit oil, slaughtered pigs, etc., adulterated and faked, and non-edible raw material additives are used.

packaging and transportation problems. Disposable packaging for secondary use, disposable tableware or old packaging for recycling, etc.

production problems. The sanitary conditions of the production sites of many small catering enterprises are worrying, such as no cold dishes room, mixing raw and cooked food, and cross-contamination caused by chopping boards.

regulatory issues. Due to the rapid development of the catering industry, and the strength of the regulatory authorities is far from enough, resulting in a management vacuum.

Measures to strengthen the hygiene management of catering industry:

1. Strengthen the protection and management, and enhance the cleaning degree. ?

this link is a part of the catering industry that cannot be "cut down". For example, please ask a professional insecticidal company to carry out insecticidal treatment once or twice a month after the business is over. Standardization can be achieved in the cleaning of tableware, such as purchasing commercial dishwashers and sterilization equipment.

Chu Xueyou, vice president of Xibei Xiaomian Village, said in response to the reporter of Beijing News that at present, an action called "One Last Look" has been launched internally, that is, a special person will be added in the dishwashing room every day, and the dishwashing partners are required to check one by one after washing dishes, and the unqualified dishes will be washed and disinfected again to ensure the cleanliness of the tableware.

2, the kitchen realizes visual management. ?

Take off the "No Entry for Idle People" sign and open the back kitchen. Some catering enterprises, even Xibei, will show the pasta processing area without oil smoke to consumers in the form of transparent glass, so that the whole cooking process can be seen at a glance. In some restaurants, cameras from multiple angles will be placed in the kitchen, and large TV screens will be placed in the dining area of consumers, so that consumers can see how the food they eat is made while waiting or eating.