Many food safety accidents are caused by the cognition and attitude of operators. If we want to improve our food safety, we must start with the management of merchants, who are a good example in the incident and obviously do not understand safe operation.
First of all, businesses must strengthen the management of personnel and equipment.
The reason why the merchants in the incident disgusted everyone was that they used broom-like cleaning tools to clean up, so they had cognitive problems. In addition to taste, the hygiene of hot pot restaurants is more important, and the management of personnel and equipment can not be ignored. Personnel need health certificates and ensure that there are no infectious diseases during work, and relevant equipment needs to be legally purchased. Unsanitary equipment cannot be overused to save costs, and needs to be replaced. As long as these two points are done well, it is the most basic security guarantee.
Secondly: food management.
Eating imported food requires a very strict procurement process. You can't just buy it from unlicensed vendors. Must have formal food inspection qualifications, must choose the appropriate preservation method according to the different types of ingredients. Don't spoil the ingredients because of improper preservation. Finally, before the merchant found out, it was served by mistake.
Finally, the sanitary environment of merchant storefronts must implement the corresponding national cleaning standards.
The most important thing here is the hygiene of the kitchen, because all food needs to be processed here, and food sorting boxes and trash cans need to be equipped to clean up the garbage and expired materials in time. On the whole, shops should also prevent the appearance of animals harmful to health, such as insects and mice. If signs are found, please deal with them by professionals to avoid using insect bait without permission.
Conclusion: Food operators are the biggest link to grasp the safety of consumption. In order to effectively control food safety, we must start with the management of merchants.