What should I reflect on in the face of the back cook fished under the sea?

Original title: What should I reflect on in the face of the back chef fishing under the sea?
's going to be a big deal at the bottom of the sea. A reporter in the undercover 4 months later, exposed its shocking health conditions: rats in the back kitchen, and bumps together to clean the tableware, after the sewer and put on the table spoon ... ... All kinds of "spicy eyes" of the picture caused a stir, and then the bottom of the sea fishing quick response, said the problem is true, very guilty, has deployed a rectification plan.
in the industry, the underwater fishing is known as "good service to perverts", but this time the mouse galloked, leading everyone to shout and fight, so that almost instant reputation. The story going here is also a conventional "man-made collapse" story. However, it is strange that many "fans" actually spoke force, especially after the bottom of the sea fish issued an apology statement, said that "this pot I back", "this wrong I change" "employees I raise", sincere words, sentences admit mistakes - and then, "public relations full score" "conscience enterprise" "must forgive" more and more voices, food safety in front of "public relations full score", as if to become a cloud.
undeniably, compared with many people can not look directly at the corporate response, the bottom of the sea fishing "crisis public relations" is indeed human, but some members of the public this wave of "reversal" is still startling, people think deeply. Look at some netizens choose to forgive the reason: "some shop situation is more serious" "undercover so long, did not find expired ingredients, bad meat, indicating that it is still very good" ... What's going on here? Is the problem of other shops more serious, the problem of underwater fishing is not a problem, it is worth being forgiven?
this kind of psychology is really terrible, in the final analysis, this is in the "worse than rotten", as if the poor selection, the bottom of the sea fishing is still good, or worth patronizing. But the person who said this has not thought that food safety is the bottom line, is not allowed to challenge the "red line", as long as the cross-border must be zero tolerance, this is not your performance "mind", reflect the time of kindness. What's more, food safety is not just a matter for catering enterprises, regulatory authorities, consumers are also a vital part of it, many times should be "the baht must be compared", to be more true, to defend rights, not afraid of trouble, to die in the end, and even to "remember in mind" - only in this way, so that merchants on the "customer is God" these words really awe. Compared with foreign consumers, we may be too tolerant, or even too forgetful.
addition, more worthy of deep thought is regulation. Involved in the underwater fishing shop in the "front of the people" bright eyes, countless circle powder; It should be said that this phenomenon is not an example. In the city, restaurants are like cow hair, the regulatory force is weak, even if the monthly inspection, I am afraid it is difficult to eliminate hidden dangers. Therefore, how to make regulation day-to-day and open is a new problem raised by "submarine fishing" on regulation.
in accordance with the "rules", after the kitchen "free people to enter", people can only see the finished product, can only rely on vision, taste to judge health or not. As for the "bright cook stove" project, enterprises also have countermeasures, some take video, some do not shoot "key" parts and so on. In this regard, it is necessary to further refine the rules, such as how much business area of the catering unit should be equipped with how many cameras, should be live broadcast which pictures, whether the screen can be uploaded to allow consumers to remotely "watch" ... In addition, it may be impractical to allow all consumers to enter the back kitchen, at least to set up organizations such as "citizen supervisors", allowing them to check from time to time, strengthen supervision, so that the "well-guarded" back chef can really let consumers see, and see. (Xia Zhenbin)