Nanjing Consumers coordinated and checked the safety of public tableware and suggested strengthening special supervision
When dining in restaurants, the safety of public tableware has always been the most concerned thing for consumers.
On March 9, the Nanjing Consumers Association announced the public safety investigation of 500 catering units in the city.
The results show that many businesses still have irregular cleaning procedures, direct repeated supply without disinfection, and ineffective use of disinfection cabinets.
In this regard, Cao Wei, deputy secretary-general of the Nanjing Consumers Association, suggested that the market supervision department should supervise the end of the disinfection tableware.
Correspondent Wang Furong Yangtze Evening News/Ziniu News reporter Jiang Jingyi
Disinfection of tableware is actually a form
In the preliminary investigation, the Centralized Disinfection Branch of Tableware of the National Health Industry Enterprise Management Association found that Nanjing catering units have many problems in the safety of tableware, mainly because the back kitchen space is small, the tableware cleaning process is not standardized, and the dirty tableware is covered with dirty tableware on the back kitchen floor when busy. , Recycling, cleaning and unsterilization are directly repeated to consumers.
The washed tableware is not placed in a clean place, including above the stainless steel storage cabinet, on the workbench, or directly on the table.
Although some well-known restaurant chain brands have achieved bright kitchens and bright stoves in the front hall, which is relatively standardized, it is still generally found that there is still obvious water accumulation after self-washing and cleaning of tableware, and they have not been dried and disinfected. The water stains are obvious, and some storefront tableware cleaning and disinfection environments intersect with trash cans.
There are even more merchants floating in form and falsely promoting tableware disinfection measures.
A catering brand has set up a so-called 130 ℃ high temperature disinfection place in the front lobby of the store.
The investigation found that the cleaning process in the back kitchen was not standardized. One pool was used for the first cleaning, the second cleaning, and the vegetable and meat cleaning. The plastic turnover box for tableware disinfection was placed under the faucet without a pool to rinse the tableware.
The washed dishes are stacked in a corner or anywhere.
Many restaurants use small dishwashers as disinfection equipment, the maximum temperature is lower than 85 ℃, it does not have high-temperature disinfection function, and there are no other high-temperature disinfection measures.
Some small dishwashers are used as drying racks for washing vegetables, and the disinfection cabinet is not actually put into use.
Some companies illegally produce disposable plastic tableware
Lu Xianming, president of the National Health Industry Enterprise Management Association's Centralized Disinfection Branch of Tableware, told reporters that during the investigation, it was also found that catering service providers used disposable plastic tableware, which produced a large amount of plastic pollutants.
In a workshop located in an illegal building on No. 5 Road, Jiangning District, the internal environment is dirty and dusty. Disposable tableware is packed in a non-clean space, without any disinfection and inspection measures, and there are no professional workers.
Cardboard boxes are piled up everywhere. The so-called straw tableware is actually a low-quality chemical synthetic product with a rough appearance. When it flows into the market, it poses a food safety threat to consumers.
There is no production date or the production date is printed on the unchangeable packaging film, and the actual production date does not match the label.
Check it out!
Consumers Association recommends strengthening end-to-end supervision
Why is the phenomenon of dishwashing irregularities repeated?
Cao Wei analyzed that, on the one hand, due to unsanitary tableware, the infection of diseases is relatively hidden, and ordinary consumers lack awareness, so there are relatively few complaints about unsanitary tableware; on the other hand, the practitioners responsible for dishwashing lack tableware professionals. The knowledge of cleaning and disinfection is mainly completed by hand. The phenomenon of "two basins of water" in the box to complete the dishwashing has become a long-standing unspoken rule in the catering industry, and it is difficult to solve it in a short period of time.
In addition, there are many catering units, and it is difficult for functional departments to supervise in place.
"The market supervision department should supervise the disinfection tableware in the Nanjing market at the end. For example, if there are obvious quality problems in the centralized disinfection tableware found many times in the market supervision spot check, the catering service provider is prohibited from using it, and it can only be allowed after the rectification has passed multiple inspections. Re-enter the market." Cao Wei suggested that catering service providers who do not have the conditions for self-cleaning and disinfection can choose a formal centralized disinfection service unit for tableware and drinking utensils to provide tableware cleaning and disinfection services according to the "Food Safety Law". entrance gate.
Rest assured that the tableware meets these standards
What standard should the use of safe tableware meet?
On February 22, 2022, GB31654-2021 "General Hygienic Specification for Food Safety National Standard Catering Services" and GB31651-2021 "National Food Safety Standard Food (Drinking) Utensils Centralized Sanitation and Sanitary Specifications" were implemented on February 22, 2022. Catering service providers and catering Standardized requirements are put forward for the cleaning and disinfection of public tableware with centralized disinfection service units, and the testing standards are all in accordance with GB14934-2016 "National Food Safety Standard for Disinfection of Tableware (Drinking)".
"This survey is mainly based on the sensory requirements of GB14934 for whether the tableware is cleaned and disinfected, that is, 'the surface of the tableware (drinking) should be smooth and clean, and there should be no attachments, oil stains, foam, and odors.' Among them, 'attachments' include Undried water, food residues, other pollutants and other foreign objects other than the tableware's own texture." Lv Xianming told reporters that the general process of centralized cleaning and disinfection of public tableware in food and beverage units includes water slag removal, sorting, and detergent chemical removal. Pollution, disinfection, multi-channel spraying + immersion in water temperature above 38°C, high temperature immersion at 80°C, high temperature drying, sensory inspection, packaging, batch inspection, and qualified delivery.
At present, Nanjing plans to build two centralized disinfection bases for standardized tableware. The northern base is Nanjing Kangxin Tableware Disinfection Co., Ltd. located in Ningjian Industrial Park, Pukou District, which has been put into production.
The southern base is located in Guli Industrial Park, Jiangning District, and Nanjing Haoran Hotel Supplies Co., Ltd. is newly built. The base is expected to be put into use around May 1, 2022.
Cao Chunhong, secretary-general of the Nanjing Catering Chamber of Commerce, advocated the use of tableware from formal centralized tableware cleaning and disinfection service units, and encouraged powerful catering units to build their own centralized tableware cleaning and disinfection bases.