In order to meet physiological needs and prolong life, then any harmful factors in food should not exist.
2. Catering hygiene is to safeguard the interests of catering consumers. When catering consumers go to restaurants and restaurants, the most concerned issue is whether the food such as dishes is hygienic and safe, which has been discussed before. For catering operators, in order to win the trust of customers, the first problem is to safeguard the personal interests of catering consumers as the first priority.
This requires that the food produced and sold in restaurants is clean, safe and reliable, and will not bring any unsafe factors to diners.
3. Catering hygiene is to maintain the health of employees. If catering food is processed in places with poor sanitary conditions and serious environmental pollution, it will not only pose a threat to the hygiene of catering products, but also bring unsafe factors to the food processors themselves and even affect the restaurant staff? Workers are in good health.
Food hygiene is to protect the interests of restaurants. If the food processed and sold by restaurants contains factors harmful to human health, once it hurts consumers, restaurants will bear certain moral responsibilities and even legal responsibilities. Light will make necessary economic compensation to the victims, and heavy will be punished by law.
Extended data:
The Notice on Strengthening the Supervision and Management of Food and Beverage Service Environmental Sanitation (hereinafter referred to as the Notice) requires local food and drug supervision departments to strengthen the management of food and beverage service environmental sanitation, implement the relevant provisions of the Food Safety Law, and ensure the safety of people's food and beverage consumption.
The circular requires that local food and drug supervision departments should urge catering service providers to establish an environmental sanitation management system. Personnel management needs food safety management personnel; Train employees on food safety legal knowledge and environmental sanitation knowledge. It is necessary to urge catering service providers to establish a tableware cleaning and disinfection management system and standardize the cleaning, disinfection and cleaning process.
Reuse of disposable tableware is prohibited. Self-cleaning and disinfection catering service providers require: if chemical disinfection is used, special pools for cleaning, disinfection and washing should be set up respectively, and the purpose of each pool should be clearly marked and cleaned regularly.
Baidu encyclopedia-catering hygiene
People's Health Network-General Administration of Food and Beverage requested to strengthen environmental sanitation management.