Catering Safety Don't Count on "Transparent Kitchen"
In the absence of laws and regulations to force catering companies to do so, it is doubtful whether the grand transparent kitchen operation of thousands of restaurant companies can be carried out effectively, or whether catering companies are willing to participate and persist for a long time. Fundamentally speaking, in order to ensure the safety of food and beverages, catering companies actively participate in and practice "transparent kitchens" from the bottom of their hearts. Otherwise, if they are passive and unfair, "transparent kitchens" may even become whimsical to consumers. Dice. In view of the fact that restaurant safety is not transparent, some places have recently created "transparent kitchens." For example, in Wuhan, there are street shops, small and medium sized restaurants, chain restaurant brands, and five-star hotels. The Nanjing Food and Drug Administration will create "transparent kitchens" in 1680 catering service units and school canteens by July next year. "Transparent kitchen" has many advantages. First, it can immediately show consumers the health condition of the kitchen and allow consumers to eat at ease. Second, it is convenient for law enforcement officers to evaluate hotels through remote monitoring and play a real-time regulatory role. Third, they can create restaurants. The bridges, channels, and windows of the safe and social co-governance have attracted consumers to pay attention to and supervise catering companies at any time. The “transparent kitchen†plays an important role in creating a safe and secure consumer environment and improving the food safety of food services. But I have to say that although the benefits of "transparent kitchen" are obvious, fundamentally speaking, the governance of food safety in the entire catering industry is still far from adequate. "Transparent kitchen" itself is only "transparency" and supervision over the existing business hours, but many food dishes are processed or processed into semi-finished products before business hours. This means that the so-called "transparent kitchen" is only one and a half transparent and cannot fully and effectively supervise the production process of catering enterprises' kitchen foods. It is difficult to completely ensure food safety in the kitchen. Therefore, the restaurant "transparent kitchen" itself has further improved and refined domestic demand. At the same time, in terms of self-control of food safety in catering enterprises, the process of using materials and processing in the kitchen is an important aspect, but the source of food processing raw materials is another crucial and indispensable part. In many cases, catering and food safety accidents often occur in this area. This kind of problem has a lot to do with the sourcing of raw materials for food and beverage companies and the lack of quality control. This is obviously a "transparent kitchen" itself can not be effectively resolved, but also requires the catering companies themselves more control over the purchase of food raw materials and efforts, and even require the supervision of the food raw materials market supervision. The "transparent kitchen" requires a lot of input from catering companies and continuous operation and maintenance expenses, which will increase the operating expenses of catering companies. In the absence of laws and regulations to force catering companies to do so, it is doubtful whether the grand transparent kitchen operation of thousands of restaurant companies can be carried out effectively, or whether catering companies are willing to participate and persist for a long time. Fundamentally speaking, in order to ensure the safety of food and beverages, catering companies actively participate in and practice "transparent kitchens" from the bottom of their hearts. Otherwise, if they are passive and unfair, "transparent kitchens" may even become whimsical to consumers. Dice. Catering food safety is not only made but also supervised. If self-reliant “transparent kitchens†are used, the food regulatory authorities will reduce the frequency of inspections, and the “transparent kitchen†will become a kind of coping. Not only will it not increase food safety, but it will worsen. Therefore, the "transparent kitchen" is not a guarantee for food safety in the food and beverage industry. To make such measures work as they should be, there are still more complicated tasks to be done. For example, to expand the time and scope of supervision for “transparent kitchens†and include all food production of catering enterprises; continue or further strictly control the purchase of food processing raw materials for restaurant companies; keep steady and steady, so that food companies can truly participate in “transparent kitchens†and be effective. To solve this problem of increased operating expenses, rather than simply setting meal-enterprise participation targets, it is also necessary to strengthen the poor accountability of oversight and avoid undermining due supervision due to “transparent kitchenâ€. â–¡ Yu Minghui (evaluator, price appraisers) Cosmetic Peptide,Cosmeceutical Peptides,Cjc 1295,Tb500 Shaanxi Hongbaiyi Biotech Co., Ltd. , https://www.sxhongbaiyi.com