Only by implementing the "bright kitchen and bright stove" can we force catering enterprises to standardize the food production process.
The law enforcement officers of the local market supervision and administration bureau checked the ** monitoring equipment in the dining area of the school cafeteria. Photo: Xinhua News Agency.
Text |Dai Xianren.
According to Shangguan News, last year, Shanghai built 1,000 catering food "Internet + Bright Kitchen and Bright Stove" demonstration stores, improving citizens' sense of gain, security and satisfaction through live broadcast kitchens and other methods. However, the reporter's recent investigation found that this practical matter for the private sector has changed its flavor in some merchants and platforms, and it is "not popular".
Now that small restaurants have entered the "takeaway era", some businesses have simply canceled dine-in, and the takeaway kitchen has become a "hidden corner", which makes it more difficult for some unscrupulous businesses to effectively supervise food safety issues. There have been *** before, and some takeaway kitchens are worrisome, and even shocking.
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. However, this survey shows that some catering companies are "yang and yin" for the "bright kitchen and bright stove" project, and they accept it enthusiastically on the surface, so as to attract customers, but secretly point the camera at the wall and corridor.
In addition, some platforms have insufficient motivation to adhere to the "Sunshine Kitchen". For example, the platform has to bear the relevant network development and operation and maintenance costs, and also arranges manpower to keep an eye on whether the ** merchant is in breach of contract. The existence of these reasons may make the "bright kitchen and bright stove" project in some places become "black light" in the blink of an eye.
The "Bright Kitchen and Bright Stove" project is conducive to food safety and is also a win-win situation for all parties. The live broadcast of takeaway kitchens makes the food production process visible and knowable, which is conducive to protecting the legitimate rights and interests of consumers and making them more assuredFor catering companies, this is actually one of the ways to attract consumers. In fact, only by truly implementing this can catering enterprises be forced to standardize the food production process.
To this end, there should be relevant incentives for the platform to stimulate its enthusiasm for the implementation of the "Sunshine Kitchen". At the same time, it is also advisable to coordinate the establishment of a unified Internet dynamic supervision platform to implement dynamic supervision of a large number of restaurants and improve the efficiency of supervision.
In short, it is necessary for regulatory authorities, takeaway platforms, merchants, consumers and other parties to form a joint force to promote the full coverage and implementation of "Bright Kitchen and Bright Stove", prevent the live broadcast of takeaway kitchens from becoming a "fooling project", and ensure the safety of consumers' tongues to the greatest extent.
Written by Dai Xianren (staff).
Edited by Xu Qiuying.
Proofread by Yanjun Zhang.