Now there are restaurants everywhere, large and small. We often go to restaurants for meals. The hygiene of some hotels makes people feel terrible, but they are helpless. So we must know this knowledge. So which department should complain about hotel hygiene? Many people don't know much about this knowledge. Next, I will sort out the relevant contents of hotel health complaints for you, hoping to help you.

1. Which department complains about hotel hygiene? Which department to find depends on the specific situation. First define the scope of complaints, and then find the functional departments responsible for complaints in this field, such as health issues, food and drug administration, and industrial and commercial bureau and price bureau for pricing issues; Of course, there are consumer rights protection associations that fully protect consumers' rights and interests. If you don't know which field your problems belong to, just call the 12315 consumer rights hotline for help. Media exposure is also a good way to solve problems with public opinion. It is better to keep evidence before complaining, such as consumption receipts and hospital test results, which is helpful for better evidence collection and investigation. Legal Basis According to Article 37 of the Law of the People's Republic of China on the Protection of Consumers' Rights and Interests, consumers' associations perform the following public welfare duties: 1. Provide consumers with consumer information and consulting services, improve their ability to safeguard their legitimate rights and interests, and guide civilized, healthy, resource-saving and environmental-friendly consumption patterns; 2, to participate in the formulation of laws, regulations, rules and mandatory standards related to consumer rights; 3. Participate in the supervision and inspection of goods and services by relevant administrative departments; 4, on the legitimate rights and interests of consumers, to reflect the relevant departments, inquiries, suggestions; 5, accept consumer complaints, and investigate and mediate the complaints; 6, complaints involving the quality of goods and services, can be entrusted to a qualified appraiser, the appraiser shall inform the expert opinion; 7. Support the injured consumers to file a lawsuit or file a lawsuit in accordance with this Law for acts that harm the legitimate rights and interests of consumers; 8. Expose and criticize behaviors that harm consumers' legitimate rights and interests through mass media. People's governments at all levels shall provide necessary funds and other support for consumer associations to perform their duties. Consumers' associations should conscientiously perform their duties of protecting the legitimate rights and interests of consumers, listen to their opinions and suggestions, and accept social supervision.

second, what is the standard of service hygiene? 1. Standardize table setting hygiene. Table top is an important element of banquet, and table setting hygiene is an important content of banquet hygiene, and the hygiene of tableware is the basis of table setting hygiene. Before putting on the stage, you must first carry out necessary sanitary inspection on the tableware used. Damaged meals, such as cracked plates, broken edges, broken glasses, etc., should be picked out immediately and cannot be used again to ensure safety. The waiter must wash his hands before setting the table to ensure the cleanliness of his hands. Tableware and wine utensils should be supported by trays, and public chopsticks and spoons must be placed on the dining table without vegetables to ensure the hygiene of eating. 2. Standardize the pre-meal service hygiene. Before eating, when the guests arrive, the waiter should give each guest a napkin to keep the hands and faces clean, which is an essential part of pre-meal service. The napkins to be delivered should be packed in trays, which should be clamped by the dining pliers when delivered. 3. Standardize the hygiene of serving. The waiter is often the last person to control and check the quality of the cooked food before serving. Customers first taste with their eyes. The waiter should check the quality of all kinds of food sold in the restaurant from the sense. If it is found that it does not meet the hygiene requirements, it should be replaced immediately. Clean trays should be used to serve guests. If vegetable soup or juice is spilled in the tray, it should be cleaned in time. The tray is the tool of the waiter, so we should form the good habit of cleaning the tray at any time. When the service is operated, the action should be light and the noise should be reduced to a minimum. Action should be light, not only in serving and other services, but also in walking and speaking. 4. Standardize the service hygiene between meals. An important part of inter-meal service hygiene is to change the plates frequently. When the plates are not fully filled, they should be changed in time. Attention should be paid to the hygiene of chopsticks and spoons. Trays are used to transport cups. When holding a cup, you should hold the lower part of the cup, and the goblet should hold the post, not the mouth of the cup. Don't stack several cups together at any time, or grab the inner walls of several cups and take them together. When taking small tableware such as chopsticks, spoons, knives and forks, chopsticks should be put in cups and plates for guests, spoons should be handled, and knives and forks should be handled. Chopsticks and spoons must meet the hygiene requirements, and must be cleaned, disinfected and cleaned after each use to prevent the spread of diseases. 5. Standardize after-meal service hygiene. After the meal, you should send a napkin to the guest again for the guest to remove the oil on his face and hands. Napkins should be washed, disinfected and cleaned again after each use to prevent the spread of diseases. Tableware and utensils used by guests with infectious diseases should not be mixed with those of other guests. They should be stored and cleaned separately, and disinfected separately in time. When the guests leave after dinner, the waiter should clear the table in time and do a good job in the hygiene of the desktop and floor.

3. What are the audit conditions for handling catering hygiene licenses? 1. The production and business operation site shall be more than 11 meters away from the pollution sources (dump stations, garbage bins, public toilets and other places that hinder food hygiene); 2. The site area of dry point and wet point shall be no less than 8,15 square meters respectively; It is suggested that the area of operating meals should be more than 51 square meters; Run other varieties, the site area needs to be increased; 3. The catering industry is divided into three types according to the business area or the number of dining seats: large, medium and small. The business area of large-scale catering industry is more than 1111 square meters or the number of seats is more than 511; The medium-sized catering industry covers an area of 311-1111 square meters or the number of dining seats is 151-511; The business area of small catering industry is less than 311 square meters or the number of dining seats is less than 151. 4, the kitchen (including raw material storage, rough machining, cleaning and disinfection, cooking places) and the restaurant area ratio is not less than 1:2, the net height of cooking places is not less than 2, 5 meters; 5, tableware and tools cleaning must set up a special pool; There is a special closed cleaning cabinet; Towels that can be reused by customers should have special cleaning and disinfection pools and special cleaning cabinets; Dishwashers must be used in large and medium-sized hotels, and corresponding special equipment should be used in small hotels; Tableware must be disinfected by physical methods. 6. Cooked food rooms should be equipped with dressing and hand washing disinfection facilities, equipped with special food utensils, effective air disinfection devices, air conditioners, flowing water sources, food refrigeration facilities and cleaning and disinfection facilities for utensils, and the temperature in the rooms should be lower than 25 degrees; The area of cooked food rooms in small hotels should not be less than 5 square meters, the area of medium-sized hotels should not be less than 1.5 square meters, and the area of large hotels should not be less than 31 square meters. And set up two dressing rooms. 7. Toilets and hand washing facilities must be set up. Small hotels have more than 1 special hand washing facilities, medium-sized hotels have more than 3 special hand washing facilities, and large hotels have more than 6 special hand washing facilities. 8. A warehouse corresponding to the business premises shall be set up, which must be ventilated and equipped with anti-pollution facilities such as moisture-proof, mildew-proof, anti-virus and anti-harm; 9. The on-site audit basically meets the above hygiene requirements. That's what I sorted out for you. We can know that the sanitary environment of the catering industry is poor. Consumers can complain to the food and drug supervision and administration department and report to the industrial and commercial department for investigation. Besides that, consumers can also spread online through Weibo, WeChat and other media.