There are many safety problems in the consumption of false sterilized tableware and naked public tableware

■Our reporter Xue Qingyuan

　　Before the "3.15" International Consumer Rights Day, in order to better implement the "Consumer Rights Protection Law" and urge catering service providers to provide consumers with hygienic and safe public tableware, according to market research, Nanjing City, Jiangsu Province The Consumers Association, the National Health Industry Enterprise Management Association Tableware Centralized Disinfection Branch, and the Nanjing Catering Chamber of Commerce organized the Nanjing Public Tableware Consumption Safety Symposium.

At the meeting, an investigation into the safety of public tableware consumption in 500 catering units in the city was announced.

The results show that many businesses still have irregular cleaning procedures, falsely advertise tableware disinfection measures, and direct repeated supply without disinfection.

　　The survey found that there are many problems with the public tableware cleaned and disinfected by catering units, mainly due to the small space in the back kitchen, the non-standard tableware cleaning process, the dirty tableware is covered with dirty tableware on the back kitchen floor during busy times, and the recycling, cleaning and unsterilization are directly provided to consumers repeatedly. Wait.

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 and are relatively standardized, it is still generally found that there is still obvious water accumulation after self-cleaning of tableware, drying and disinfection are not done, and water stains formed by chemical residues of detergents on glass cups are obvious. , Some storefront tableware cleaning and disinfection environment intersects with trash cans.

　　There are also businesses floating in the form, falsely advertising tableware disinfection measures.

A catering brand set up a "130 ℃ high temperature disinfection place" in the front hall of the store. The actual investigation found that the cleaning process in the back kitchen was not standardized. The first cleaning, second cleaning, and vegetable and meat cleaning were mixed in a pool, and the plastic turnover box for tableware disinfection was placed in Rinse dishes under sinkless faucet.

The washed tableware should be piled up in a corner or anywhere, and placed in a "hot air circulation high temperature disinfection cabinet" in a wooden box that has not been repeatedly cleaned and disinfected.

The wooden container has long-term accumulation of dirt, and there are many mold spots on the inside of the wooden box lid, and the device does not actually achieve the high-temperature disinfection effect.

After investigation, the person in charge of the factory admitted that the equipment "has no inspection and qualified procedures, it is customized", and there are potential safety hazards.

There are still obvious oil stains on the tableware in the disinfection cabinet.

Usually the disinfection cabinet is not open, and the clerk said that "it will only be opened when there are more customers".

　　In addition, some catering service providers have irregular cleaning procedures in the back kitchen, mainly because the disinfection equipment cannot reach the temperature, time, and space required for disinfection; dishwasher workers do not have professional cleaning and disinfection knowledge, lack training, and have fewer people and more dishes. ; The storage of tableware is not standardized, and the disinfection cabinet is not actually activated or there is no disinfection cabinet.

The tableware of a roast duck brand restaurant is simply cleaned in the back kitchen, and placed directly in the open sideboard in the front hall before being dried. Stacked together, there are obvious water stains and oil stains, and the meal kits have not passed the inspection. Prove that in the absence of a clearly marked price, each set will be charged 2 yuan.

　　The cleaning process of breakfast utensils in a large number of accommodation hotels is even more worrying. The stock of utensils is limited, and most of them are washed and used quickly, especially the public utensils provided by catering service providers located near hospitals and other places are at greater risk for safety.

　　According to Cao Wei, Deputy Secretary-General of Nanjing Consumers Association, Nanjing's regular centralized disinfection service units for tableware and drinking utensils have uniformly used the "1122" self-discipline brand logo since August 2015, allowing consumers to identify and judge centralized disinfection through the logo. Is the tableware manufacturer formal?

Consumers can call the national 1122 health supervision telephone number 400-1101122 for centralized disinfection tableware with quality problems.

　　Lu Xianming, chairman of the Centralized Disinfection Branch of Tableware of the National Health Industry Enterprise Management Association, said that centralized disinfection of public tableware is an inevitable trend.

Compared with the public tableware cleaning and disinfection process of tableware disinfection units, many catering units have shortcomings due to lack of space, equipment, technology, and personnel, and it is difficult to ensure that self-washing tableware is qualified.

The general process of centralized cleaning and disinfection of public tableware in tableware disinfection units includes water slag removal, sorting, detergent chemical decontamination and disinfection, multi-channel spray + immersion in water temperature above 38 °C, high temperature soaking at 80 °C, high temperature drying at 120 °C, sensory Inspection, packaging, batch inspection, qualified delivery.

The process of self-washing and disinfection of tableware in catering units is relatively simple, and there are no batch testing requirements.

　　Cao Wei said that around "3.15", some catering units with prominent problems in the cleaning and disinfection of public tableware will be interviewed and reminded to make rectification.

If the rectification is refused or the rectification is not in place, the market supervision department will be advised to carry out terminal supervision on the sterilized tableware supplied to the Nanjing market. If the market supervision department has repeatedly found obvious quality problems in the centralized disinfection tableware during random inspections, the catering service provider is prohibited from using it. , and after the rectification, it is allowed to re-enter the market after passing the inspection for many times.