Let the sunlight illuminate the kitchen of the restaurant

□ Youyue

On July 20th, the Beijing Pizza Hut Harmonious Plaza store and Wei Gong Village store exposed to the media existing in the long -term problems such as the replacement label of the expired food raw materials and the long -term non -replacement of fried oil. The store involved in the investigation was conducted. At present, the two stores have been closed and rectified.

"Guoan cares about the people, and Min'an cares about food." The food safety problems of restaurants have always attracted much attention from consumers. From individual merchants to large chain brands, the exposed back kitchen problem always affects consumers' hearts. Ensuring food safety of restaurants is not just self -supervision of restaurants operators and staff, but the "Ming Kitchen" operation of the whole society.

Consumers, media, and regulatory authorities, sorting out the problem of kitchen after each restaurant, from exposure to rectification, they cannot be separated from the participation of these groups, but they have to think about why the food safety issues of restaurants always exist? "There is a problem -apology -closing rectification -the problem again ..." It seems to enter the dead cycle. Cracking such problems can not only rely on the consciousness of the operator, the self -discipline of the industry, and the consumer's eyes.

"2021 China Catering Brand White Paper" shows that as of November 2021, the frequency of food safety issues disclosed in the country reached 4071, an increase of 7.4%over 2020. In frequent food safety incidents, often problems appear in the kitchen. In the Pizza Hut incident, the media report proposed that "the refrigerator of Pizza Hut Harmony Square Store is because there is no camera, and managers often choose to tamper with the validity label here." As an important place for catering restaurants to ensure food safety, the back kitchen itself has complexity and concealment. Where the consumers cannot see, they only rely on the regulatory department's regular or irregular inspections. Sometimes it is difficult to find the problem. Dining restaurants chose "interests first" in the choice of integrity and interests, and various illegal acts driven by interests are desperately hiding in darkness.

Let the sunlight illuminate the back kitchen and let the darkness have nowhere to be there. It still needs the work of all sectors of society. Innovate food safety before, during, and after the supervision model, the regulatory authorities must conduct supervision and random inspections and special inspections of the chefs of various types of restaurants. The phenomenon of "repeatedly teaching" after cooking store kitchen is "repeatedly taught"; the relevant departments have continued to promote and improve the "Ming Kitchen Liang Stove" project, so that the actions such as transparent restaurants "and" Sunshine Kitchen "have been implemented. You know, this action is not only to reassure consumers, but also monitor the safety of kitchen kitchen at all times with technical means, and find out problems in time. In addition, relevant departments may wish to increase punishment. When self -discipline imbalances, catering shops must repeatedly think about the "value" of acts in the face of high illegal costs. Only high -quality goods can be trusted by consumers. The integrity operation of the restaurant is related to its lifelong development. Management of the kitchen requires the restaurant to regulate the entire business process and business philosophy from top to bottom. Empty talk, catering restaurants should understand that even if there is a problem in the production link, the entire brand will "pay" for the consequences. Consumers and the media still need to do a good job of social supervision and discover problems in time to report complaints with relevant departments.

A ray of sunshine may not be in every dark corner, but it corrects the direction for people walking in the dark. It is not easy for the catering store to make a light. We must "zero tolerance" on the problem that the restaurant should be strictly required to strictly require the catering industry to win this "food safety safety" for a long time.

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