Sanmi porridge shop responds to its stores to grab food. How to rectify the chaos in the catering industry?

Fujian media reported that an unannounced reporter applied for the post of employee of Fuzhou Sanmi porridge shop, and he entered the job normally without a health certificate. The manager told the reporter that it doesn't matter if there is no health certificate, and it is urgent to do it again when there is an inspection. I remember that after I joined the company, I found that chefs often grabbed food with their bare hands behind the Sanmi porridge shop, and the food processing workshop was poor in hygiene. After the incident was exposed, Shanghai Zhu Mei Catering Management Co., Ltd., the parent company of Sanmi Porridge Store, immediately issued a public apology letter, and the online take-out platform and offline store of the store involved also closed down for rectification. Zhu Mei Restaurant said that the company had oversight problems, and the problems exposed this time were true. Apologize for the bad influence on society and the public. The next step will be to improve the procedures of investment promotion and recruitment, to ensure that the food hygiene in the store meets the standard, and not to work without a license.

Hygienic supervision of catering industry has always been the focus of social attention, and there are many complaints about various restaurants every year, with the main problems focused on food safety and hygiene. We know that the health supervision department will regularly check and rate the catering industry and publicize the rating results in a prominent position in restaurants. However, I always feel that this effect is not good. I see that the sanitation of many restaurants is still dirty and messy, especially in the back kitchen. Grasping food by hand should be quite common. Some people think it's okay to wash vegetables by hand before catching them. This has caused confusion in the catering industry and is difficult to manage.

If we want to rectify the catering industry, I think we should first let the regulatory authorities formulate a set of pre-opening regulations, which is a mandatory system that must meet the conditions before opening.

Secondly, in terms of personnel management, the rules of China's catering industry are chaotic and mobile. But the basic conditions should be consistent in the whole country or region, service personnel should have all kinds of certificates, health and epidemic prevention measures and accessories should be dressed neatly.

On this basis, health supervision departments should increase the frequency of control and inspection. Take the street as a unit, the supervisor should inspect every day, and force the catering service personnel to strictly abide by the health and epidemic prevention operation procedures. At the beginning, it must be a heavy workload and difficult management. When everyone forms consciousness and habits, these will become the norm and management will be much easier.

There is also punishment, which is painless and will not cause economic losses to businesses, so it will not attract the attention of businesses. If the punishment is great, the merchants will manage it carefully in order to continue their business.

Public exposure is also a good idea. When people find problems, they can upload them to the network in time, expose bad businesses and put pressure on them in word of mouth. Merchants will not interfere with the overall operation of the brand because of some health problems, so they will also strengthen health control in store management.

In a word, the catering industry in China is fragmented and has not formed a unified basic health awareness. In this regard, it is necessary for the state regulatory agencies, the public and businesses to restrain each other, and gradually improve and improve the basic health awareness of the catering industry, so as to govern the catering industry.