Barbecue season is approaching the regulatory catch-up "roasting" just in time.

Original title: barbecue season approaching the regulatory catch -baking" just in time
the weather is getting hot, whenever night falls, the city's large and small barbecue stalls crowded out, in order to meet the taste buds of diners at the same time, meat counterfeit, vegetable pesticide residues, food spoiling, abuse of additives and other food safety problems. In the face of market demand and food safety double test, how to ensure summer barbecue food safety has undoubtedly become a difficult problem in front of food safety regulators at all levels. To this end, this issue summarizes the practices and experiences of some provinces (cities) in the management of barbecue food safety for other regions to learn from.
. China Medical Journal reporter Fan Nanhong correspondent Zhao Yuanyun
Nannan
source management to ensure the safety of barbecue ingredients
tropical Hainan, almost long summer without winter, barbecue all year round is very popular. A few kebabs, a bottle of iced beer, coconut trees facing the sea breeze, is most people in Hainan, especially young people in the summer the best way to cool off.
now, walking on the streets of Hainan after night, the kind of undocumented barbecue stalls that used to be set up along street corners and roadsides and placed a few tables are almost extinct. Instead, there are regular barbecue parks in designated locations with food licenses.
" those undocumented, temporary operation of barbecue stalls were banned, although it does not seem to be very popular, but make food safety has a better protection. In contrast, I prefer the current management style. On the evening of May 17, 23-year-old Wang Shilin and his friends were eating barbecues and drinking beer at Times Square Grill on Lake Road in Haikou. His favorite food is grilled squid, before always heard that some illegal operators will use hydrogen peroxide blister squid, and now see the barbecue garden under strict supervision on the standard operation, he no longer worried.
"roasted chicken wings, grilled squid, grilled autumn knife fish, kebabs, grilled ribs ... These people's daily love of barbecue delicious, its material basically from the frozen frozen meat. Hainan Province food and drug supervision since the implementation of the province's vertical management system in 2013, has been increasing the inspection of frozen storage and smuggling of frozen meat. Liu Hongtao, director of the inspection bureau of Hainan Provincial Bureau, said that in the past three years, Hainan has checked all frozen storage, has carried out 13 rounds of special operations covering the province to check and rectify the sale of smuggled frozen meat illegal acts, to find out the distribution of frozen storage and operating scale of the province, all frozen storage to implement "set people, fixed storage, fixed frequency" supervision, has investigated more than 150 cases, revoked the business license of 2 enterprises, transferred to the public security organs 3 cases.
addition to stepping up its crackdown on illegal frozen storage and smuggling of frozen meat, the Hainan Provincial Bureau has encouraged support for law-abiding frozen storage. "The cost of smuggling frozen meat is low, many operators will take the risk of profit, if you can support more law-abiding frozen companies to grow up, you can use good money to expel bad currency, those expired, smuggled, inferior, and even fake frozen meat out of the market." Feng Ming, director of the Hainan Provincial Bureau, said. In order to achieve this goal, Feng Ming in early April specifically visited a group of 90 after the creation of Hainan Frozen Cloud Supply Chain Technology Co., Ltd., which is an Internet and rest assured ingredients distribution enterprises, operating chicken, duck, cattle, sheep, pigs, aquatic products and other types of frozen meat and its products (including a wide variety of barbecue strings, hot strings), due to the use of B2B business model, frozen prices are relatively low. Feng Ming encouraged this group of young people to provide the market with safe and secure frozen goods.
, general manager of Frozen Cloud Supply Chain Technology Co., Ltd., said that at present, Frozen Cloud has more than 1000 customers, including Haikou and nearby cities and counties barbecue park more than a third. And frozen cloud is also focusing on barbecue garden, barbecue point, barbecue vendors as the company's key customers, so that frozen cloud safe barbecue products to cover more people.
addition, the Hainan Provincial Bureau, through the special rectification and normal supervision model, urged barbecue food operators to establish a sense of law-abiding and food safety awareness. Take Oriental City as an example, the city's late-night barbecue points concentrated in harvest road, border trade city, willing railway, liberation of east road, island west road and other places, a total of 22. Starting from April 16, the Oriental Municipal Food and Drug Administration, in accordance with the arrangements of the municipal government, for the barbecue stalls exist in place measures, expired health certificates, the operation of the "guerrilla war" problem, carried out a special rectification, and at night from time to time to carry out surprise inspections, in order to standardize the operation of barbecue stalls, improve the operator's sense of responsibility and prevention awareness. After more than a month of special rectification, all barbecue stalls in the city have been inspected, and issued a notice of order rectification 9.
Haikou City Food and Drug Administration in the supervision found that hungry, The United States, Baidu takeaway and other third-party network ordering platform also appeared barbecue shops. In response to the new problem, the bureau dispatched 113 law enforcement officials, issued 10 law enforcement documents, Baidu takeaway, the United States takeaway platform of the Ace night barbecue and other 8 merchants in accordance with the relevant provisions of the off-shelf treatment.
Forein Fujian strictly blocked outside the still to be fine
Jiang Shoufu
May 14 at 9 p.m., more than 60 years old Mr. Lai in Fuzhou Jin'an District, a new shop town in a community door set up his mobile barbecue stall. Although the stalls are small, but because of the food "good taste", relatively low prices, attracted many people around to buy. Mr. Lai expertly flipped the barbecues and vegetables on the shelf and chatted with customers from time to time about the parents' shorts. However, the smoke and pungent smell of the four, so that passers-by straight cover their noses. Next to Mr Lai's stall, there are also a number of undocumented mobile vendors who sell a wide variety of snacks such as fried potatoes, hot dogs and kebabs, which have attracted many people to stop.
these open-air barbecue business is booming, but also hidden high food safety risks, such as pesticide residues of vegetables, meat decay, abuse of additives and so on. According to Mr. Lai, he used vegetables are bought from nearby vegetable farmers, cattle, lamb is "trustees" from the "special channels" to buy, for whether to buy some dead animal meat, Mr. Lai said "don't know." Mr Lai also did not keep the meat fresh for the day. In his opinion, "it doesn't matter if you put it on hold for a day or two, take it out and bake it and eat it." Although
are well aware of the food safety hazards in open-air barbecue stalls, there are still many people who "can't help but be tempted". Fuzhou resident Zhang Wei said, "I know these things are not hygienic, but not to eat, eat once or twice to solve the problem, it doesn't matter." Plus, I often have to work late, when the restaurant is basically closed, only the barbecue stall is still open, sometimes there is no choice. In
the problem of repeatedly banning mobile barbecue stalls, regulatory authorities throughout Fujian have taken corresponding measures to ban or regulate them. Such as the city of Shaowu on the mobile barbecue stalls to carry out investigation and mapping, on the main main road mobile stalls, night market large row file registration, detailed records of the stall owner's name, contact address and other information, file management. Jianyi City is actively focusing on rooting out the problem of street smoke, the full promotion of the use of environmentally friendly barbecue equipment. Up to now, jianyi City has more than 40 open-air barbecue stalls to buy a new type of smoke and dust environmental protection barbecue equipment, the city also banned non-compliant open-air barbecue stalls 15, in order to meet the public demand for barbecue food, but also to protect the urban environment. Quanzhou City in accordance with the "block combination, block-based" principle, increase the comprehensive rectification efforts, strengthen nodes to keep points, dynamic inspection. In strengthening the day-to-day law enforcement and rectification, district and street arrangements for specialized teams to continue to carry out dynamic inspection, to achieve the organic combination of node keeping points and dynamic supervision.
to completely eradicate mobile barbecue stalls, regulators in the strict "blocking" at the same time, but also fine "dredging." Fuzhou Food and Drug Administration staff said, "barbecue business stalls related to the lives of many people, can not be simply banned, the key lies in the correct guidance, standardized management." On the one hand, the regulatory authorities should be brave enough to assume, increase the supervision of mobile barbecue stalls, at any time monitoring, at any time to act, to achieve the 'prevention, joint, control' combination. On the other hand, a long-term mechanism should be established. Such as in accordance with the 'orderly set up stalls, standardized stalls, people set up stalls' principle, in the secondary main road, back streets and alleys, residential areas around the temporary market, by the unified management of the streets, community cooperation, guide scattered, disorderly mobile stalls into the market operation. The implementation of temporary booth registration, strict access and exit, strengthen the civilian service point of industry autonomy. The staff member also stressed: "In the choice of the location of the stalls, we should listen carefully to the voices of the masses and the reasonable suggestions of the vendors, so that the stalls can be made profitable for both the people and the vendors." "For the night market that has been formed," a lower threshold can be set to guide the barbecue stalls, large stalls centralized operation. In this way, not only can strengthen food safety supervision, but also to create a street with regional characteristics of snacks. "
Yuze sudden inspection barbecue stalls point food safety
this reporter Liao Liang
Recently, Shandong Province, Luze City Food and Drug Administration in the Yellow River West Road, Peony North Road, Peace Road Barbecue Park to carry out night market barbecue stalls special rectification, barbecue ingredients on-site sampling.
Reporters saw that the law enforcement officers of the Luze City Bureau in the development zone Peace Road Barbecue Park is open night market barbecue stalls on-site spot inspection, law enforcement officials focused on checking the barbecue stall registration and record, personnel health, and kebabs, soy products, noodles, vegetables, cooking oil and other samples. The sampled food has been sealed, sealed, to be signed by the person in charge of the barbecue stall site confirmation, under the supervision of the media and the masses, sent to parked outside the barbecue park "food safety inspection vehicle" for on-site testing.
" this sampling of barbecue stalls is random, all samples will be sent in accordance with the procedures, in order to ensure the safety of the public on the tip of the tongue. Guan Tingjun, director of the office of the Luze Municipal Bureau, said. During the sampling process, barbecue stall diners have also expressed support for the sampling, hoping that such sampling activities to carry out more, so that they can eat at ease, eat safely.
Changchun heavy-handed treatment of open-air barbecue "persistent disease
- This reporter Ye Yanghuan correspondent Liu Tonglei Han Yufang
" hope that the general public to their own health and maintain the urban environment as a first, consciously resist uncivilized behavior, away from the open-air charcoal barbecue. "A few days ago, in the People's Square of Changchun City, Jilin Province, Changchun City Environmental Protection Bureau organized food and drug supervision, industry and commerce, environmental protection and other related units of law enforcement personnel to the passing masses issued a "letter to all citizens" to publicize the dangers of open-air barbecue, called on the general public not to eat roadside barbecue, to the regular restaurant.
as the weather heats up, big stalls and open-air barbecues come alive again. Reporters came to Nanguan District East Laibei Street, found a community door there are several barbecue shops, from a distance can see the smoke from charcoal. When I approached, I found that these stores were not big, there were only seven or eight tables indoors, but the outdoors were full. One shop assistant who was grilling a kebab said that, in previous years' experience, a barbecue in half a month would be more hot than it is now, "and it would be no problem to sell 67,000 strings a night". Living in the store upstairs 5 floors of the public Li told reporters that the summer basically can not open the window, a window not only noisy, barbecue smoke will also float to the home, making it difficult to sleep, very distressed.
Through further observation, the reporter saw a shocking scene - some shop assistant figure for a while, directly will be a good kebab and kebabs randomly mixed not far from hand on the smudged table, due to the high temperature of charcoal fire, many kebabs have begun to melt, color change, they occasionally use barbecue brush to the food brush a variety of sauces, or pick up seasoning cans sprinkled with flavor, very skilled. "Boss, what kind of sauce do you put in?" Why is there no label on the seasoning bottle, safe and hygienic?" The reporter asked a shop assistant as a customer. "Don't worry, we've never had a bad belly for a barbecue in our house." He said under oath.
According to the introduction, in order to in-depth management of open-air barbecue behavior, Changchun City this year will be the rectification of open-air barbecue included in the "Happy Changchun" plan, in accordance with the "early arrangement, early deployment, early implementation, early in place" work policy, set up by the city's environmental protection department led by the food and drug supervision, industry and commerce, Environmental protection, public security, animal husbandry six departments composed of the governance of open-air barbecue supervision group, each district set up a corresponding joint law enforcement team, the implementation of joint law enforcement, from food hygiene, meat management, raw material sources, environmental protection standards, road management and other aspects of joint case management, joint management, heavy-handed blow.
food is safe, more important than Mount Tai. Changchun Food and Drug Administration in accordance with the unified deployment, strictly review the barbecue catering service provider's licensing qualifications and business scope, supervision of catering service providers to carry out self-examination, timely rectification of the existing problems, focusing on the investigation and prosecution of the purchase inspection system is not implemented, abuse of food additives and outdoor operations and other illegal violations, in the supervision and inspection found not within the scope of responsibility and there are major food safety problems and hidden dangers, timely report to the District Food safety commission. Changchun Municipal Bureau in accordance with the division of responsibilities, to carry out publicity and education, and further improve the food service providers awareness of law-abiding, improve the public's awareness of healthy consumption and self-protection. At the same time, through patient explanation, on-site guidance and other means, to the barbecue operators to explain the relevant laws and regulations violated by open-air barbecue, and strive for understanding and support, the implementation of the main responsibility, urge barbecue shops to take the initiative to comply with the relevant legal requirements, consciously and legally operating. In addition, make full use of newspapers, television, radio, the Internet and other carriers to increase food safety publicity efforts to encourage consumers to report food safety violations.