The management of spicy bars can't wait any longer.

Original title: The management of spicy bars can no longer wait
Recently, some media revealed that since 2015, there are 15 provinces in the country a total of 131 hot bars production enterprises 195 batches of hot bars on the Food and Drug Administration's "black list." Among the 180 food safety problems reported, food additive failure is the main reason, of which the total number of places exceeded the standard accounted for 68 cases, sweetin exceeded the standard accounted for 30 cases. This "five-hair snack", which is mainly intended for children, has a growing food safety problem, as well as disorderly and brutal growth problems in the industry (New Beijing News, June 6).
"Five spicy bars" with its low price, unique flavor and low production threshold, popular north and south of the river, friends circle there is "allow me to eat a spicy bar pressure shock" joke, is not divided between men and women, young and old net red snacks, especially won the favor of primary and secondary school students, after-school break or school road, holding a packet of spicy bars, is envious of others a fashion and enjoyment. But the quality of hot bars has also been repeatedly exposed by regulators, in the final analysis, delicious hot bars behind the hidden dangers.
Spicy bar belongs to wheat flour as the main raw material processing of flavored noodle products, according to the national standards for food safety, "food additives use standards", should not use "three doses": namely sweeteners (sweeteners, ansai honey, sodium glycerine, etc.), preservatives, synthetic colorants. From the detection situation, the hot bar production enterprises illegal use of sodium saccharin, sweetin phenomenon is still prominent. "Between 2015 and May 2017, the state and local food and drug regulatory bureaus reported 180 cases of hot bars, a total of 195 batches, involving 131 producers, in 15 regions, including Henan, Hunan, Anhui and Xinjiang."
The existence of the safety risks of spicy bars, the reason, the author believes that there are three main aspects: First, the production threshold of spicy bars is low, strong demand, directly stimulate some small factories that do not have production conditions, health standards, small workshops to join the production army, "mud and sand, good and bad" caused by the quality of spicy bars frequent problems; The lack of unified production standards at the macro level, and no clear monitoring standards, resulting in the source control and follow-up quality supervision are lack of a unified and effective grasp, their respective fighting, single-handed is also an important cause of the spicy bar quality chaos;
spicy bar low-cost taste good, is the campus around the main products of small shops, from the consumer group, young students are absolutely the main force of consumption. At the same time, the spicy strip packaging unique, gorgeous patterns, catering to the psychology of youth hunting, so that children flock to. Because of this, in the face of hot bars in the pigment, preservatives and other long-term violations added, the health of young people may cause harm can not be ignored. To ensure the safety of spicy bars is, in a sense, to protect the health of children.
reported that Beijing in the face of spicy bar product quality chaos, has launched a "five-hair snack" special governance action. In fact, in the face of small profits of the hot bar industry, why not Beijing, other regions, especially the production of spicy bar provinces - Hunan, Henan and so on, but also should be determined to govern, to give children a safe snack consumption environment. (Xu Yi-Chun)