With the continuous progress of society, the catering industry has developed rapidly, but it has also brought a series of health problems. The emergence of food hygiene problems not only harms consumers, but also affects social stability and harmony. Taking Hangzhou Hotpot Restaurant as an example, this paper studies the sanitary management of catering industry.
Keywords: Hangzhou hot pot restaurant; Catering industry; Health protection
China Library Classification Number: F592.6 Document Identification Number: Part A Number:1674-9324 (2015) 37-0139-02.
In today's era of diversified catering, what is hot pot? Spicy and fresh? Its characteristics are deeply loved by consumers and very popular in today's society. Hot pot is an ideal choice for friends gathering or family reunion. It is consumers' pursuit of this delicious food that makes more businessmen see the huge benefits behind it, but in the eyes of some businessmen, there are only benefits. 20 15 1, Zhejiang media exposed the unknown side of Hang Cheng hotpot restaurant through unannounced visits. What is behind its charm? Dirty, messy, poor? Shocking. Consumers really can't imagine that under the seemingly glamorous decoration, it is actually such a scene. Food hygiene problems should be rectified, and hell to pay will not tolerate them. For this reason, the catering industry in Hangzhou has encountered an extremely severe rectification storm. Hangzhou Municipal Market Supervision Administration launched a special rectification campaign for catering food safety in the whole city on June 65438+1October 65438+June 6, and the whole city * * investigated 3 hot pot restaurants and large and medium-sized catering enterprises, of which 1557 were ordered to rectify, and 44 were ordered to suspend business for rectification 144. 2056 employees stopped working and lost their jobs, and 924 people were re-employed after passing the medical examination; Unexplained ingredients1108kg and soup 104 were seized. It's unbelievable to see such data. This paper takes the Hang Cheng Hotpot Restaurant incident as the research object, analyzes its existing health management problems, and puts forward corresponding improvements and measures, so that consumers can have a clearer understanding of the health management status of restaurants and eat with confidence.
First, the health management problems in Hang Cheng hotpot restaurant
1. Low recruitment requirements and high turnover rate. The recruitment requirements for employees in the catering industry are because the salary is very low, but this does not mean that even health certificates are not needed. The health of employees in the catering industry is closely related to the health of consumers. If employees suffer from infectious diseases, it is easy to pass them on to consumers through these foods, which will have an impact on consumers' health. However, in the Hang Cheng hot pot restaurant incident exposed by the media, hot pot restaurants don't need to show their employee cards when recruiting employees, and waiters with colds don't rest and go to work sick, regardless of whether their germs will be transmitted to consumers. Due to the low requirements for recruiting employees, the comprehensive quality of some employees is low, which leads to the decline of service quality. Service is the key to the success of business. Under the same conditions, different service quality will lead to different results. However, in the Hang Cheng hot pot incident exposed this time, the waiter didn't answer the customer's questions truthfully, which deceived the consumers. This phenomenon is ultimately due to the imperfection of the management system. The large turnover of staff has always been the norm in the catering industry, which is also one reason why small restaurants recruit employees without health certificates. Job seekers don't want to spend a sum of money for health check-ups, and restaurants don't want to give up this job seeker without a health certificate because it is difficult to recruit employees. At the same time, another reason for the high turnover rate of restaurant staff is low salary and no prospect planning. Salary determines an employee's work passion and attitude. If there is no balance between his own efforts and rewards, employees will lose enthusiasm for this job. Compared with salary, job seekers pay more and more attention to prospect planning. A good prospect planning can make employees care less about salary and make their work full of passion. However, as far as the results of catering industry are concerned, it is not satisfactory, which is also the urgent demand of catering for personnel management.
2. Cheat the broth and recycle the leftovers. As we all know, the broth of hot pot should be made of bones, but it is time-consuming, laborious and occupies land to cook the broth in this way, so operators generally don't use this way. They use a soup called beef bone powder to wrap the bottom, as long as they use boiled water, so-called? Soup? It comes out, which is convenient and low-cost, so it has become a secret in the hot pot world to make soup with blended powder packets. In this hot pot incident, almost all the soup in the hot pot restaurant was blended with powder packets. The waiter and manager assured the customers that the soup was made of fresh bones, but the actual result was chilling. In fact, it is not only the hot pot industry, but also the situation of cheating soup in other catering industries. In the catering industry, the most taboo is the recycling of leftovers, but this is the unspoken rule of the industry. Consumers don't cherish food, order more and eat less, which wastes a lot of food, but it gives operators the opportunity to save costs. They repackage the leftovers and recycle them again, regardless of consumers' feelings. The reporter learned about the operation process of the kitchen in the hot pot restaurant through unannounced visits. On the surface, the manager of the restaurant declared that all the leftovers should be thrown away. In fact, leftovers should be recycled in a unified way. Regardless of consumers' health, operators of hot pot restaurants in Hangzhou recycle leftovers to save costs for their own selfish desires, but they don't know that the consequences of doing so are to ruin their reputation and affect their brands.
The sanitary condition of the kitchen is worrying. The kitchen is the most important place in a restaurant, and the sanitary condition of the kitchen determines the sanitary condition of this restaurant. A clean and tidy kitchen will enhance consumers' awareness of food. A clean and tidy kitchen is a good way to attract consumers. Consumers can only eat with confidence. However, the situation in the kitchen of Hang Cheng Hotpot Restaurant is really worrying, and there are many problems. For example, the disinfection of kitchen utensils is not in place: the staff will take out the tableware after five minutes of disinfection, and if there are vegetable residues on it, the staff will take unclean towels to brush it. They don't care whether tableware disinfection is thorough or not, whether it will affect consumers, they only care about efficiency; Secondly, the staff's bad work habits. Food preparation workers began to pack fruits without gloves and masks. They didn't keep their hands clean, and they didn't wash the ingredients carefully. What is even more exaggerated is that the ingredients were actually washed away by sewage, completely ignoring hygiene. What's even more irritating is that the staff couldn't smell vinegar because of a cold, but the result was actually identified by tasting. Because the kitchen is not well ventilated, it is easy to cause the kitchen environment to be humid. Employees know this but will not pay attention to it.
Two, the relevant departments of the special rectification activities
In response to the hot pot incident in Hang Cheng, relevant departments launched a special food safety rectification campaign. The key targets of rectification are hot pot restaurants, large and medium-sized restaurants, food cities, food streets and other food and beverage concentrated areas. The key contents of the rectification are personnel health management, food safety management, operation standard management, food additive management and waste oil management. While rectifying and implementing? Five? All: those who have no health certificate will be suspended; Without disinfection facilities or equipment can not be used, will be suspended for rectification; If the source of the ingredients is unknown, the use shall be suspended; Anyone suspected of violating the law shall be placed on file for investigation; Suspected of a crime, transferred to the public security department.
Third, improve the catering hygiene management related countermeasures
1. Improve the comprehensive quality of catering employees. Article 34 of the Food Safety Law stipulates that food production and marketing personnel shall have an annual health examination and obtain a health certificate before taking part in the work. Job seekers with health certificates are responsible to consumers, and enterprises should strictly control them. At the same time, enterprises should also implement the talent strategy. Every industry is inseparable from talents, and only talents can drive the orderly development of enterprises.
The rapid development of enterprises needs to comprehensively improve the comprehensive quality of employees and the management level of managers, strive to cultivate professional talents, establish a complete training system suitable for enterprise development, and adopt different methods for different employees to comprehensively improve the comprehensive quality of employees; Formulate a scientific and reasonable performance system to make employees pay attention to their work and strive to improve the quality of employees' service for their own interests.
Only by comprehensively improving the comprehensive quality of employees can their behaviors meet the requirements of enterprise posts and effectively perform their duties and tasks. Therefore, improving the overall quality of employees is the premise to solve other problems. At the same time, enterprises should also provide good development space for employees, so that employees have clear career plans. Only when enterprises treat employees with care can employees work with care.
2. Strengthen internal and external supervision. Enterprises should strictly demand employees and strengthen mutual supervision. After all, the supervision and inspection of relevant departments are not always followed up, and the daily supervision needs the cooperation of all employees in Qi Xin. Managers should formulate a complete reward and punishment system to stimulate employees' enthusiasm, and require employees to develop good health habits, not only to have good work habits and strictly abide by rules and regulations, but also to maintain their own good health habits, pay attention to gfd, and stay healthy, so as to provide better services. The relevant departments should strengthen the supervision of the catering industry and establish and improve a unified standard system for catering safety supervision. According to the requirements of modern concepts and sound systems, we will further improve the licensing, supervision and testing system of catering health services.
Take temporary spot checks on the catering industry from time to time, and try to make unannounced visits and on-the-spot inspections on individual restaurants, so that operators can consciously abide by relevant rules and regulations. Expand the construction of law enforcement supervision team and improve the allocation of human resources; Strengthen the training of supervision and law enforcement personnel, learn laws and regulations, improve skills and improve work style to meet the requirements of improving overall comprehensive quality, standardize law enforcement procedures, and realize strict, civilized and fair law enforcement.
3. Formulate a reasonable management system and strictly abide by laws and regulations. Pragmatic foundation, strengthen internal staff training and improve the overall quality of employees; Strengthen management, strengthen supervision and management, and consciously abide by enterprise rules and regulations; Integrate human resources, formulate and implement talent strategy, and improve the overall competitiveness of enterprises. Strengthen legal publicity, increase penalties for violations of laws and regulations, so that more operators can understand the law and consciously abide by laws and regulations. At the same time, through the power of the news media, strengthen the publicity and training of catering safety management, so that every operator pays attention to the importance of catering safety management. Through various channels and effective ways, strengthen the guidance of public opinion, and guide the public, news media and other forces to actively participate in catering food safety supervision. Vigorously publicize the Food Safety Law to promote public awareness of prevention.
The hot pot restaurant incident in Hang Cheng gave a reminder to the relevant departments and a profound lesson to these operators. With the rapid development of catering industry today, more and more catering hygiene problems are exposed. If it is not solved in time, it will cause irreparable losses, cause public panic and even have a certain impact on social stability. Therefore, catering hygiene management is imminent. Through this incident, the relevant health supervision departments should attach great importance to the hygiene problems of catering, deeply understand the problems existing in all aspects of catering hygiene management, and deal with them in time. At the same time, strengthen legal publicity, standardize safety supervision and management procedures, strictly enforce the law, and severely crack down on various undesirable phenomena. At the same time, other catering enterprises should take this as a lesson, strictly require employees to act according to rules and regulations, maintain the hygiene and safety of catering food, and ensure the healthy development of the catering industry.
References:
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Model essay on food safety management Part II: Restaurant food safety management Food occupies a major position in people's daily life, and food safety is also one of the focus issues that people pay attention to. With the strengthening of people's awareness of food safety and the supervision and standardization of relevant systems, food quality in China has been paid more and more attention. However, in recent years, food safety incidents that endanger people's lives and health have occurred frequently. Since 2003, Nanjing Guanshengyuan Food Factory? The moon cake incident? By 2006? Pomacea incident? Until 2008? Sanlu Fuyang milk powder incident? In recent years? Clenbuterol incident? 、? Waste oil? It shows that the food safety problem in China is serious. On the one hand, these incidents exposed the weak supervision of food hygiene and safety, and at the same time triggered the concern of the whole society about hygiene and safety. The public awareness of safety has been greatly enhanced, and the supervision of food safety in hotel enterprises has also been strengthened.
Food safety; Health hazards; Hotel catering; food safety
China Library Classification Number R 155.5 Document Identification Number A1004-7484 (2013) 05-0856-02.
1 The importance of hotel food safety management
Catering and guest rooms are the two pillars of the hotel, and catering business has always been the main source of hotel income. Statistics show that the income composition of star-rated hotels is: room 8%, catering 36%, rent and other 7%, small business department 5%, spa and fitness 3%, communication 1%.
There are many links in hotel catering activities, and food safety involves many aspects. This is the most complicated business activity.
Good catering management is an important part of hotel management. Customer satisfaction with hotel catering mainly involves two aspects, intangible products and tangible products. Mainly in the service process and food. From the perspective of catering hygiene, this is mainly manifested in the standardized service of service personnel, dining environment and dishes.
2. Health hazards in restaurant catering
2. 1 Hygienic hidden danger of catering environment
The dining room is a place for guests to eat, and the decoration and facilities are very clean. The air quality of the dining environment is very important to the corporate image of the hotel. The whole experience of guests in restaurants is often formed in the process of food and beverage consumption. No matter which link has defects, it may become a health hazard, which is a problem that can never be ignored in the process of catering management.
2.2 Health hazards of food raw materials
When dining, providing guests with hygienic and healthy ingredients, whether there is a fixed procurement channel for food raw materials, whether the cooking oil used by the chef is qualified, and whether the restaurant can guarantee the semi-finished raw materials used for cooking within the shelf life are all important links of food safety. There are also reports of fake and shoddy food flooding the dining table and excessive use of food additives. These problems may also appear in the dining environment of the hotel, thus forming a health hazard faced by the catering department of the hotel enterprise.
2.3 Health hazards of various articles and tools used in the service
Whether all kinds of service articles and utensils used by dining guests, such as tableware and hot towels, are cleaned and disinfected before use to ensure non-toxic, pollution-free, safe and reliable.
2.4 Employees' own health problems
Bad hygiene habits of waiters and chefs bring certain risks to catering services. For example, whether the waiter washes his hands after convenience, whether he washes his hands after taking dirty tableware, and whether he washes his hands after touching the banknotes.
3 hotel catering hygiene management problems caused by analysis
3. 1 Improper management
In restaurant management, the department lacks the investigation on the production process of products, and restaurant managers lack the overall understanding of the production process of catering products. Often focus on one or several links, such as procurement and other issues, lack of monitoring system from raw material collection to catering products and service processes. In the process of management, emphasis is placed on post-event control and neglect of prevention, and responsibility is often investigated after the problem occurs and remedial measures are considered.
3.2 managers' sense of crisis is not strong
A survey of large and medium-sized catering enterprises in the city in 20 12 shows that 72.7% of the respondents have low crisis identification ability, 9.4% have medium crisis identification ability, and only 18.8% have high crisis identification ability. This report shows that middle and senior managers of catering enterprises in our city generally have the ability of crisis identification and crisis handling. Common diseases? . Most hotel enterprises in our city rarely provide professional training in crisis management, which reflects that managers' crisis awareness is not strong enough.
3.3 The quality of employees is not high
Objectively speaking, the quality of our national civilization is generally low, which has a great negative impact on the service quality of the hotel industry. Many people have a weak sense of crisis and hygiene. Hotels emphasize technical services in the service process, and employees tend to ignore some health problems.
3.4 the management system is not perfect
The hotel's operating norms and other systems lack originality, and some norms and systems remain superficial, rarely implemented, and lack an effective supervision system.
4 definition of HACCP system
HACCP (Hazard Analysis Critical Control Point) refers to hazard analysis and critical point control. The definition in the national standard GB/T15091-1994 fundamental terms of food industry is the control method of safe food production and processing. Analyze raw materials, key production processes and human factors that affect product safety, determine key links in the processing process, establish and improve monitoring procedures, and take standardized corrective measures. HACCP system is considered by CAC as the most ideal guarantee method. It is also an effective management method of food hygiene management in food enterprises recommended by the World Health Organization.
Worldwide, food-borne diseases are an important cause of public health problems in catering industry. In China, up to 60% of food-borne diseases occur in catering enterprises, so it is particularly important to strengthen the supervision of catering enterprises. The current food safety crisis has sounded the alarm for hotel management. In order to reduce losses, it is necessary to strengthen hotel catering crisis management. Promulgated and implemented by the Ministry of Health of China? Food safety action plan? It is imperative to implement HACCP management and establish HACCP system in catering industry in 2007. HACCP certification will be launched in hotels nationwide.
5. Measures and suggestions to improve the sanitary management of restaurant catering products
In addition to enjoying the catering service, customers are in the catering department of the restaurant. On the other hand, enjoy the catering products here. To improve the hygienic management of restaurant catering products, we can refer to HACCP system and take corresponding measures. The specific measures are as follows: strictly control the health of employees. According to the provisions of the Food Safety Law, employees in the catering industry should receive relevant health checks, certificates, health certificates and posts at designated places. ? Five diseases? Personnel must be immediately removed from the work of directly serving customers, and can only resume their original work after being cured. The health status of employees and the catering process are two main components to ensure the safety of catering food.
Prepare the basic links. The basis of implementing food hygiene and safety management in hotels is strict GMP and reasonable SSOP. According to the results of the previous investigation on the hygienic status of hotel enterprises, this paper puts forward some suggestions to improve the implementation of GMP in hotel enterprises and guide hotel enterprises to establish their own SSOP.
Analyze the technological process of restaurant catering products. The technological process of general catering products is divided into, raw material procurement? Raw material storage? Raw material pretreatment? Raw material processing and cooking? Pack. Pack? Eat? This paper analyzes the possible problems in the process of cleaning and disinfection of appliances, analyzes its influence, finds out the key points that are easy to cause health hazards, and puts forward the measures to solve the problems.
File this process, and record it for future monitoring and reference. Prepare and keep written records of HACCP plan and plan implementation, and track and improve HACCP system by establishing effective recording procedures.
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