Live up to the new era, adhere to the bottom line of table safety, and conform to the people's yearning for a better life

The report of the 20th CPC National Congress pointed out that governing the country is always and benefiting the people first
.
Benefiting the people is the essential requirement
of building the party for the public and ruling for the people.
We must persist in ensuring and improving people's livelihood in the process of development, encourage joint efforts to create a better life, and constantly realize the people's yearning
for a better life.

The new measures and new pictures drawn up by the 20th National Congress of the Communist Party of China are yearning and even more thought-provoking
.
Mao Xinyu, chairman of Chongqing Jinxi Catering Management Co.
, Ltd.
, believes that socialism with Chinese characteristics proposed by the 20th National Congress of the Communist Party of China has entered a new era
.
New era, new requirements
.
The living requirements of the people are also improving step by step, in the past, they only wanted food and clothing, but now they have to eat from full to good, and they have to eat
in different ways.
From the perspective of food safety, putting food safety first is to improve the awareness of food safety; Synchronously improve the standard of food safety, can no longer be measured by the old standards of the past, for example, the oil use standard of fried fritters is greatly improved, and it is not allowed to use overnight oil for repeated frying
.
Especially in Chongqing, we have resolutely cracked down on the recycling of hot pot "old oil", banned the reuse of hot pot recycled oil, and better protected the health
of the people.
As a catering enterprise, we must also provide more high-quality and efficient services, improve the quality of catering services, and make the people's sense of gain, happiness and security more fulfilling, more secure and more sustainable
.

As a well-known catering entrepreneur in Chongqing, Mao Xinyu graduated from the culinary department of Sichuan Tourism Institute (formerly Sichuan Culinary College), and Chongqing Jinxi Catering Management Co.
, Ltd
.
, which is managed by Chongqing, is funded by catering entrepreneurs and industry experts who have successfully invested and managed dozens of thriving catering enterprises in Chongqing 。 The company aggregates, cultivates and reserves a group of famous chefs in the culinary world, manages and operates the direct operation of Jinxi Restaurant, while operating and managing the Chinese time-honored old Sichuan restaurant chain brand, in 2014 the company opened the shopping mall small shop joint operation model, has successively developed a seat, Baipin hot pot, Yunxi, Tonghe Chun, Shangant Yuan, 18 ingredients and other small brands, at present, the company invests, operates and manages catering area of more than 20,000 square meters, solves the employment of more than 500 people, is recognized as a good reputation, steady development, good operation of catering enterprises
。

In addition to improving the awareness and standards of food safety, it is also necessary to put the process of food production from purchase to production under the supervision of the people
.
Having dealt with catering all his life, Mao Xinyu is very familiar with the safe operation in the catering process, and has deep thinking and accumulation
.
Thinking of his own company's restaurant management, Mao Xinyu believes that to improve the food safety factor, it is essential
to be open and transparent in the food production process.
He said that the hotel's purchase account solves the source of purchase, it is well documented, and the whole process camera is installed in the back kitchen, so that the bright kitchen bright stove, the purpose is to ensure that the whole process from the source to the production operation, open to customers, so that diners have the right to know, the right to supervise, let food suppliers take responsibility for life, let food producers (chefs) have pressure on food safety, every link is open and supervised, resulting in incorruptibility, dare not "do", so as to gain the trust of the people, in order to truly establish a food market integrity system
。

From the 18th to the 20th National Congress of the Communist Party of China, the Party Central Committee has firmly established the people-centered development thinking, cultivated the feelings of the people, always regarded the people's yearning for a better life as the goal of struggle, regarded the satisfaction of the masses as the first pursuit, and made every effort to protect the people's safety and people's livelihood
.
As the person in charge of a small and micro catering enterprise, what can be done is to ensure the high-quality development of the catering industry and effectively ensure that the people have security in the process from full to good
.

As an old catering practitioner, Mao Xinyu believes that while the quality of food has risen, the waste of ordinary people has also increased
.

Mao Xinyu believes that to control the relationship between opposing waste and food safety, it is necessary to strive to do a good job in food safety in front of the table, eliminate unqualified dishes on the table, and after the dishes are served, we must reduce waste as much as possible, make less fine work, and try to finish eating, so as not to cause secondary pollution and affect food safety
.
He believes that practitioners in the catering industry have the obligation and responsibility to turn ingredients into delicious food, have excellent nutritional catering guidance, warm and high-quality service, and give people a pleasant dining experience
.
Only in this way will customers love to eat and willingly not waste
.
He advocated: the ingredients are better, the taste is better, and the waste is less
.

Food safety starts with a single step
.
Thinking of how the catering industry can better practice the spirit of the 20th National Congress of the Communist Party of China with practical actions, Mao Xinyu showed a full sense of social responsibility and responsibility
.
He believes that catering practitioners should provide thoughtful and meticulous service, improve the taste quality of dishes, and improve the level of cooking technology for the purpose of ensuring that the dishes can make everyone eat happily and healthily, reduce waste, and ensure the safety
of the entire food system.

(Fan Yongwei, Lu Jiali)

Responsible editor: Zhang Jiazhen Review: Peng Zonglu