How to make the "sunshine kitchen" come to light up.

(Zheng Dongfeng, Executive Director of the National Light Industry Food Quality Supervision and Inspection Center
"Ensuring food safety is a matter of people's livelihood, is the result of popular opinion, has been the concern and attention of the public and government departments in China, food safety issues in the catering industry is particularly important." To boost public confidence in food safety, local government regulators are now pushing hard for a "sunshine kitchen".
"sunshine kitchen" is also known as "bright cook stove", that is, the situation of the cook through monitoring equipment access to the regulatory platform, so that consumers can see the process of processing dishes in real time. The aim is to strengthen the trust of consumers in the catering industry, guide the public to take the initiative to participate in food safety supervision, and form a common regulatory means of food safety in the whole society.
, "Sunshine Kitchen" is indeed an improvement in the way government regulators manage it. The kitchen is clean and consumers can enjoy a clear view with the help of video. However, the back chef is only a part of food processing, in the video surveillance display is relatively easy, but many details are not reflected in the video. To know whether an ingredient or seasoning meets the standards in production, preservation, and transportation, it is not among the average consumer who can see it in a "sunshine kitchen" video. The chef's operating process can be seen, the hygiene can be seen, but the freshness of the ingredients, the ingredients of the seasoning, etc. , consumers may not be able to see.
if food safety in the food and beverage industry is likened to the sun, the "sunshine kitchen" is just one of the bright lights. So while the kitchen is exposed to the sun, we also want the ingredients to be exposed to the sun from birth to the table.
, the "sunshine kitchen" had to be upgraded. The real "sunshine kitchen" should be able to identify to consumers the source of all ingredients purchased, and indicate whether the ingredients and cutlery have been tested, tested by that testing agency, the results of the testing ...
.To this end, the author suggests that primary and secondary schools, kindergarten canteens and large and medium-sized restaurants as the main pilot, not only in the cultivation of ingredients, production, processing, circulation, inventory and other links to increase the traceability mechanism, but also the corresponding test results published to the public, so that the masses eat at ease. In this way, in the catering service units to truly achieve transparency, sunshine, to the public consumer confidence, so that food safety has more protection.
this article was reprinted by Food Science Network, and this article is from China Food News network,
Zheng Dongfeng
. The picture comes from Baidu Pictures. Copyright belongs to the original author, if there is infringement, please contact us to delete.