Beijing "takeaway seal" new rules are implemented today, no seal can refuse to accept? Here we come to this issue for some discussion, I hope these contents can help friends in need.
Can, takeaway delivery packing to apply "open after the can not be recovered" seal or "disposable sealed bag" this new regulation, become doubly concerned about the focus of the customer and the store.
The latest policy applies to food and beverage production operators, service platforms, distribution companies based on the Internet to give food and beverage safety management methods in the food service program link. In addition to this, food market sales operators using the Internet to give food service items are also practiced in accordance with this requirement.
In order to avoid takeaway delivery of meals in the whole process of delivery by others "tampering", the latest policy provides that packaged food utensils should be sealed or sealed; should be applied to takeaway packaging sealing tag or one-time sealing of the outer box and other sealing methods, sealing tags, the outer box sealing bag should be unable to recover after opening. In the whole process of distribution, may not open the food outer packaging box, produce food environmental pollution should stop distribution.
"Norms" stipulates that the sealing label or outer packaging box sealing bag can not be restored after opening, is to ensure that food from leaving the restaurant to the hands of consumers during this time, not be opened, to prevent the distribution of the whole process of human factors caused by the intentional opening of the risk of human factors, or in the distribution of the whole process of non-human elements caused by the packaging anomalies. Customers can also deal with problems in a timely manner based on the seal." As one of the drafting company of the new standard, China Cuisine Association will be born Fu Longcheng showed that, for the general customer, takeaway packaging seal or the application of disposable sealed bags, there is no doubt that people will eat more peace of mind. According to the Internet catering service program to supply food product quality should be consistent with the main meal. In addition to this, raw seafood and other food products that are subject to stringent delivery temperature regulations are not suitable for takeaway.
Not only do we need to be clear about the duration of the meal, but we also need to deliver it as early as possible. The latest policy clearly puts forward, into the network license catering production operators should be given with the meal food production time, proposed to take the period of time and other information related to take content. According to the Internet order information to make food, the same order information of the food should be produced at the same time, can not be produced at the same time, should be scientifically arranged on the order of the meal, the first production of food for easy storage. Food production should be packaged immediately after distribution, the need to store perishable food storage time should not be higher than 1 hour, the storage temperature of hot storage should be 60 ℃ or more, frozen should be 8 ℃ below.
Fu Longcheng told the news reporter that the new crown pneumonia new crown outbreak produced, catering online takeaway business process rapidly improved. Data statistics sourced from across the country show that in 2020, catering online takeaway revenue to do 656.15 billion yuan; in 2021, large and medium-sized chain franchise companies of the Internet takeaway delivery business process improved by about 60%, the Internet catering aimed at driving the sustained growth of the catering company has a proactive efficacy. However, along with the improvement of consumer attitudes, there are also some Internet catering service projects third-party platforms act the main responsibility for the implementation of the untimely, the approval of the network license catering production operators strict gatekeeper is not tight, a part of the network license catering production operators food safety precautionary awareness is not high and other issues.