The "Bright Kitchen and Bright Stove" project should have a more rigid and efficient system standard with clear rewards and punishments
Not long ago, the Shanghai Municipal Administration for Market Regulation issued the "Shanghai Online Catering Service Food Safety Supervision and Administration Measures (Trial)", proposing to encourage online food operators to implement the "Internet Bright Kitchen", which will be implemented from February 1. However, the reporter's investigation found that there are few participants in the live broadcast in the back kitchen of the takeaway store, and the effect is uneven. (Poster News, January 10).
Because they don't meet, they are not transparent, which is one of the pain points of the current food delivery industry. The emergence of live broadcast in the back kitchen is to push kitchen hygiene and food safety to the "front of the stage" of public supervision, realize the visualization of food processing, and improve the quality of online catering services. In addition, the business can also obtain relevant certifications for the public kitchen, which has a certain positive effect.
Since 2015, the State Food and Drug Administration has cooperated with the construction of national health cities and civilized cities to promote the "Bright Kitchen and Bright Stove" project across the country. In 2023, Shanghai will build 1,000 catering and food "Internet + Bright Kitchen and Bright Stove" demonstration stores, and more than 380,000 households.
However, among the merchants who have opened the live broadcast function of the kitchen, the actual situation is "applauded or not". Although this is related to the fact that there are few participants in the live broadcast of the kitchen and the project has not yet formed a scale, it is more due to the lack of power of the "leading actors". Some merchants have set up a gimmick of not turning on the camera and having a public live broadcastSome raise the lens or aim at the corner, so that consumers "look lonely";Some simply say that the cost of equipment is too high, and it is clear that they will not open live broadcasts.
Even though diners have a thousand needs to watch live broadcasts, businesses also have 10,000 reasons not to open live broadcasts. The two sides played "hide and seek", the routine was deep and the cat was greasy, and the live broadcast in the back kitchen would inevitably start lively and lively.
In fact, the "bright kitchen and bright stove" project has become blurred, and the crux is not the cost - after all, the cost of related equipment is declining year by year, and there are special subsidies in some areas. The relevant plan implemented by Shanghai is essentially only an encouraging clause. Even if the merchant refuses to open the live broadcast, or manipulates the camera, consumers and even relevant departments want to supervise and strictly investigate and punish, but they can't let go of their hands and feet.
Similarly, how meaningful is it for merchants to get special logos when they open a live broadcast in the kitchen? With a certification mark, can you endorse its safety? In addition to the low enthusiasm of merchants, how many people will watch live broadcasts? Can the certification mark serve as a reference for diners to order? The effect is not intuitive, the user does not pay, and no matter how good the technology is, it seems to be "chicken ribs".
The problem we are encountering now is the direction of backward adjustment. To achieve full coverage of the live broadcast of the kitchen, on the one hand, it is necessary to increase supervision and supervise the implementation of the live broadcast of the kitchen; On the other hand, it is necessary to increase publicity and promotion, and give incentives such as traffic blessings and praise returns to high-quality merchants to form an incentive demonstration effect. In a word, the "Bright Kitchen and Bright Stove" project should have a more rigid and efficient system standard with clear rewards and punishments.
The people take food as the sky, and food is the first thing. The live broadcast of the kitchen should not be anticlimactic, but should focus on the "kitchen inside and outside the kitchen", so that there will no longer be a "hidden corner" of food safety, which will be applauded and applauded. (Zhengguan commentator Han Jing).
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Co-ordinator: Chen Ruosong.
Editor: Ren Sining.