Many catering brands such as Manji Dessert were fined by Shanghai Quality Supervision Bureau for food safety problems. It can be seen from this punishment that there are still some deficiencies in the quality control of these brand restaurants. To manage a catering brand well, we must first manage the sanitary conditions of the store, the standardized operation of employees, food raw materials and other aspects, and ensure the quality to make the brand run longer.
First, manage the sanitary conditions in the store. Food and beverage outlets have high requirements for hygienic environment. If you don't pay attention to the hygiene of restaurants at ordinary times, it is easy to have bacterial infection. Therefore, as a well-known brand restaurant, we must first do a good job of sanitation, do a good job of disinfection and sterilization every day, and ensure that the food in the store is not infected by bacteria. In particular, dessert shops are more prone to health problems, and the store and the background must be clean and tidy.
Second, ensure the quality of raw materials and use them within the validity period. The Shanghai Quality Supervision Bureau also found that some dessert shops made cakes with expired cream and sold them to consumers. Expired things are very likely to endanger people's health. It is undoubtedly smashing a store's brand to process expired things and then sell them. The long-term operation of a store, in addition to the brand, has a lot to do with the quality and reputation of the store, so the raw materials must be kept fresh.
Third, standardize the operation of employees in the store and do the corresponding training. This inspection also found that the total number of beverage colonies sold in some dessert shops exceeded the standard. The health department found that the total number of colonies exceeded the standard, which was related to the operation of employees. In summer, beverages are generally not sterilized at high temperature, which requires employees to standardize operations to avoid food being infected by bacteria. Therefore, it is necessary for food and beverage outlets to conduct pre-job training when employees take up their posts.