Do not let the restaurant become "black kitchen"

Food safety has never been a concern. Shanghai Fuxi’s “Expired Meat” incident has not yet subsided. Beijing Hanlixuan Barbecue Supermarket Changping Store was exposed in a reporter’s unannounced visit: a messy kitchen, irregular operation procedures, and a freshly refinished dinner table. The "mouth meat" has repeatedly challenged the public's tolerance for the bottom line.

After the kitchen is not up to standard, it is nothing new. A few months ago, a 7-11 shop on Beijing's Tiantan Road was exposed to health problems in the kitchen; a few days ago, Yangzhou media reported that the two local restaurants were dirty; more similar issues had never been interrupted. Over. In the face of repeated exposures, the status quo of “pipekeeping” has been repeated. The public’s nerves, which have already been “strengthened”, obviously cannot be sustained. After all, no one can completely avoid eating out. Once the kitchen has become a "black kitchen," then the food on the table will lose its first line of defense. It is our health to pay for what we eat.

Deteriorating raw materials contain pathogenic bacteria, and there is a hidden danger of cancer in the cooking oil. Disguised new vegetables may cause infectious diseases, and high oil and salt may cause people to face “three high” risks. It can be said that starting from the purchase of raw materials, all the actions of the kitchen staff are directly related to the life and health of the customer, and the responsibility is heavy. Unfortunately, there are too few restaurants that can recognize this and value it. In addition, some restaurants even shouted "The kitchen is too heavy for the idlers," and covered up the secrets of the Houchu.

In order to effectively supervise the kitchen, the national quality supervision and industry management department proposed the “open kitchen management” initiative of the catering industry. However, in the past few years, the actual implementation of the hotel and restaurant has been minimal. Six years ago, a large restaurant in Wuhan tried to open the kitchen and changed the kitchen wall into a glass curtain wall so that customers could visually see the process of the kitchen cooking. However, in less than a year on trial, they quietly changed back. The staff of the store revealed that the cancellation of the opening of the kitchen was due to the inability of the hotel management to reach a completely open level, and there was no guarantee that all ingredients and operating procedures of the kitchen would be fully exposed. So, what can't be exposed in the end? Generally speaking, the reason why you can come up with light is the secret system of food and it is a "trade secret." The reason for not being on the table may not be related to safety and hygiene.

To do anything, we will refer to the word "conscience." This should be the bottom line for every staff member and company, but the reality is worrying. Not only are the health conditions of many small restaurants unsatisfactory, but even the well-known medium-sized chain restaurants cannot be reassuring. Self-discipline, the red line of this morality is easily crossed; but the heterodox, the red line of this law does not seem to give the wrongdoers scruples. According to media reports, Hanlixuan’s self-employed and franchised stores have been repeatedly identified by Beijing District Food and Drug Administration Bureaus this year. These include kitchen mess, raw and cooked ingredients, expired ingredients, etc. Seeing which shop was fined for everything. Closed for rectification - and then opened - to continue to make money, such "established procedures" will inevitably make the problem restaurants have nothing to fear. Therefore, while promoting self-discipline in restaurants and strengthening pre-regulation, it is imperative to severely punish illegal loans.