In CCTV’s [3.15] party, a famous online food ordering platform was revealed [by default, unlicensed black workshops were settled in]. The photos on the website look spacious and bright, but in reality, the restaurant is a black workshop with oil pollution and unlicensed operation.
The problems exposed at the party are not unique. Food safety is related to the health and life safety of each of us. Dr. Clove counted the five crimes of the black workshop for everyone.
A Crime: Undead Waste Oil
The first is illegal cooking oil, which has been banned repeatedly.
Due to the repeated use and unknown source of illegal cooking oil, it contains many substances harmful to human body, such as trans fatty acid, benzopyrene, and toxins caused by bacterial breeding. Long-term consumption of illegal cooking oil will endanger human health.
Two Crimes: Dirty Processing Environment
As revealed at this year’s [March 15] party, dirty workshops with dirty processing environment have always been a persistent ailment.
Seeing such a back kitchen environment, no one should be willing to eat. Not to mention the worrying qualifications of the staff in these dirty kitchens, without the [health certificates] required by the catering industry, the health of consumers cannot be guaranteed.
Three Crimes: Lack of Health Management
Black workshops belong to [work without a license]. Whether there is food hygiene management and operation depends entirely on the conscience of the boss.
Can you see that this is noodles?
Where did you buy the raw materials? Is the kitchen regularly cleaned and disinfected? Is there a complete cold chain and food preservation equipment and operation?
In summer, many black workshops don’t put their meat in the refrigerator. These meat have become the culture medium for bacteria and microorganisms. Poor consumers have spent money on a lot of bacteria.
Four Crimes: Additives to Lawlessness
Some substances are not allowed to be added to food, such as Sudan red. However, some unscrupulous merchants illegally use Sudan chili powder, sodium formaldehyde sulfoxylate bean curd stick, borax cold skin, melamine milk and other incidents.
However, food additives can be used normally on the premise that they conform to the scope and dosage stipulated by the state, and we do not need to worry about their safety.
However, for many black workshops, abuse and misuse have become a common occurrence, such as excessive use of carmine in pickled vegetables and pickled vegetables, and excessive use of nitrite in meat products.
Five Crimes: Shoddy Food
In order to reduce costs, many unscrupulous merchants use spoiled pork and dead pork as fresh pork or process them into meat products for sale.
Eating such dead pork or meat products made from dead pork may cause people to suffer from parasitic diseases such as trichinosis and cysticercosis.
Moreover, if the dead pig died from eating pesticides and rat poison by mistake, people are also at risk of poisoning after eating them.
In addition, these pork are likely to have been contaminated by bacteria, causing varying degrees of spoilage, and these spoilage products may also cause harm to human body.
How on earth should we eat?
If you are afraid of the dirty workshop, how should we eat?
Don’t be afraid, Dr. Clove will give you some advice.
1. If you choose to eat out, give priority to places where the environment [hygiene] in the store is guaranteed.
Observe which of the hygiene publicity ratings posted in the restaurant is good (green smiling face or A), average (yellow flat face B) or poor (red crying face or C), at least choose average or above.
2. If you order takeout, try to choose one with a certain popularity and physical store address to follow.
The “Food and Beverage Service License” and “Business License” of the entity store indicate that they are monitored by the food and health department. Once food quality problems or emergency poisoning incidents are found, consumers can get corresponding legal protection.
3. If you choose the new catering O2O service, don’t take it lightly.
Such platforms as [private kitchens] or [private houses] provide on-site eating and cooking. Their private kitchens often lack complete cold chain storage conditions, necessary sterilization and disinfection configurations and strict and orderly kitchen management. Private chefs often do not receive formal vocational training or < < health certificate > >, and most of them only cook at will based on personal habits and experience, which cannot ensure standard hygiene and safety operation.
4. If you choose to cook by yourself, please pay attention to food safety.
If you make your own lunch, please pack and seal the prepared dishes in advance, pay attention to the preservation in low temperature environment, and thoroughly heat them in microwave oven or other means before eating.
