It is unimaginable that the chef of Fei Fei Shrimp Restaurant in Wuhan was so unlucky. The employees ate the crayfish before it was put on the plate and put the crayfish on the plate directly with their hands. The crayfish used in the store As long as it doesn't stink, use it directly. The oil used for frying shrimps is used repeatedly, and the color becomes so black that it makes people sick, and the kitchen becomes bloated and messy, etc.
Is this still the well-known, high-quality crayfish restaurant? Some netizens said that seeing those pictures made them want to vomit and would never eat fat crayfish again! Although due to the special period, most restaurants have difficulty operating and try to keep costs down, no matter how much they save, they cannot tamper with the ingredients and give dead or bad crayfish to the guests!
It can be seen from this that the hotel operators do not have a strong awareness of food hygiene and safety. They do not take food safety and hygiene seriously, and their management of employees is also very chaotic. They even catch crayfish directly with their hands. At least wear a pair of gloves!
According to Article 75 of the Implementation Regulations of the Food Hygiene and Safety Law, for those who intentionally commit illegal acts, in addition to being punished in accordance with the provisions of the Food Safety Law, the legal representative and principal person in charge of the unit must also be punished. , the directly responsible person in charge and other directly responsible personnel shall be fined not less than 1 time but not more than 10 times the income they obtained from the unit in the previous year.
As for the problems reflected by Wuhan Feifei Shrimp Farm, the market supervision and management department should investigate and deal with them. If necessary, they should be ordered to make rectifications, and if necessary, they should be punished. The main reason why such outrageous things happen is that these chain hotels are developing rapidly and lack a complete management training system. Whether they are operators or employees, most of them have weak legal awareness and lack of food safety awareness. It is conceivable that , it is only a matter of time before food hygiene problems arise.
Our country has introduced many foreign advanced management concepts and models, but only learned the surface, not the essence. For example, many companies have 5S management written on the wall, but it is just a formality and has not really been implemented. Arrange, straighten, sweep, clean, cultivate. In short, food hygiene and safety are related to everyone's life and health, and there is no room for sloppiness. We must have "zero tolerance" for violators and increase penalties so that violators will not be able to profit!