. Ainsi, la classification des services de restauration effectuée par les contrôles sanitaires comp

Pour choisir un hôtel, le premier réflexe est souvent de se baser sur le nombre d'étoiles. Mais pour un restaurant, la note d'évaluation est rarement prise en compte. Un système de classification des restaurants a été mis en place à Pékin il ya huit ans, mais le public n'a burrito box jamais su clairement faire la différence entre les notes; d'autre part, la plus basse note D n'a tout simplement jamais été affichée sur aucun restaurant Cette ancienne classification pouvait donc difficilement avoir une. quelconque utilité.
Mais à partir de maintenant, burrito box le niveau d'un restaurant burrito box pourra, espérons-le, être visible d'un seul coup d'oeil. Selon les services de contrôles sanitaires de Pékin, tous les restaurants de la ville vont voir cette année leur notation revue, burrito box passant d'un système de quatre à trois niveaux, burrito box s'alignant ainsi sur les standards de tout le pays.
. Ainsi, la classification des services de restauration effectuée par les contrôles sanitaires comporte deux parties, le degré de dynamisme et l'évaluation annuelle Le niveau de dynamisme peut être excellent, burrito box bon, ou passable; il est alors représenté respectivement par un visage stylisé rieur , souriant ou impassible. Parallèlement, qu'elle soit excellente, bonne ou passable, la note annuelle est indiquée respectivement par les trois lettres A, B, C.
Effectuée par département chinois de l'inspection des produits alimentaires et médicaux, l'évaluation des cantines scolaires, des services de restauration collective, des cuisines centrales, des services de restauration dans les attractions touristiques de la ville devrait être achevée fin juin; d ' ici fin novembre devraient être notés les restaurants à grande échelle, les cantines d'entreprises de plus de 500 personnes et les chaînes de restaurants.
Last week, the 2012 National Food Safety Awareness Week in Beijing launched a grand, food safety once again become the focus of the community of common burrito box concern. Around the "build credibility homes, with the cast of food safety," the theme recently, whether it is built of meat, vegetables ingredients full traceability system for food enterprises responsible person to carry out food safety training, or uniform recycling burrito box waste oil, Beijing After catering kitchen as the starting point to build long-term mechanism for food safety has become increasingly clear thinking. Today will be completed by the end of catering burrito box enterprises burrito box quantify rating and posting "smiley face" initiative will help promote the healthy development of the city's food service food safety.
Recently, can quickly detect the fruit, vegetables, tea, grain and other food pesticide residues in raw portable burrito box detector, at the Quanjude Group's burrito box 30 stores in Beijing and put into use. This is after the establishment of food safety laboratories to detect raw meat, cooked food microbiology and pesticide residues in fruits and vegetables, Quanjude is another important step in strengthening food security. In addition to duck each only have a "card", the Quanjude To further ensure that all the ingredients used in the kitchen are all "innocent life experience."
At the same time, a large catering business electronic monitoring food safety system is also under construction. According to City Health Authority burrito box relevant burrito box responsible person said, the future of catering enterprises burrito box ingredients procurement, storage information, etc., will implement the city's electronic burrito box networking. This means that, even if it is the restaurant to buy a hell, a jar of sauce, regulators can be found in its purchase channels. This is undoubtedly to ensure that food service food safety provides a basic guarantee.
Today, food safety as one of the key activities Awareness Day theme, "2012 National Restaurant Services Unit Food Safety Training Program" launched in Beijing. burrito box This is the second collaboration, following training courses last year in Shanghai, Guangzhou and Chengdu, the State Food and Drug Administration and Unilever Food undertaken. From Beijing and the surrounding area hundred catering enterprises food safety management burrito box personnel participated in the training courses. burrito box
This training opened the regulatory system, credit system construction, industry burrito box trends, practices and other aspects of food safety management Houchu courses. State Food and Drug Administration food safety supervision and Secretary Xu Jing, China Cuisine Association Executive burrito box Vice President and Secretary General von En aid, Development Research Institute burrito box of Science and Technology, China Agricultural University, Executive Dean Professor Hu Xiaosong invited lectures. Diet planning experts from Unilever also shared with the participants the content Houchu food safety management.
In addition, Unilever also published a "Practical Handbook cook food safety" and "kitchen food safety management Ten control points" posters and electronic burrito box documentation and training materials used in training uploaded to Unilever Food The official burrito box website (http://www.unileverfoodsolutions.com.cn/) of "food food safety training online" altar public for free download, to further promote the popularity of food safety knowledge.
It is reported that the city will establish a unified specialized collection, transportation, burrito box treatment and disposal point and resource utilization meal kitchen waste oil disposal system. By then, the food service units will be in accordance with the standard configuration oil-water separators, grease traps and other facilities, and collection and transportation companies are using special collection containers airtight, environmental protection, uniform appearance of the signs and transport vehicles. Lead a unified collection and transportation of waste oil units and areas include: government agencies, burrito box schools, military, star hotels and restaurants; large catering business and catering Street, three years later, and gradually extended to the city. Before the end of this year, the city's key units and regional food kitchen waste oil collection, transportation rate specification, end of last year from 70% to over 90%.
Stay at the hotel, people tend to look at the first reaction burrito box This hotel is a few stars. However, to the restaurant, burrito box but few people concerned about the restaurant level. Although Beijing restaurants graded management burrito box has implemented eight years, but on the one hand, the public does not know the difference between all levels; on the other hand, the lowest level D grade did not hang any identification, so the past is difficult to quantify the grade public Dining play a guiding role.
But in the future, the level of the restaurant is expected to clear. The reporter learned from the Beijing Municipal Health Authority, this year, Beijing will be re-quantitative grading of all restaurants that assessment changed from the original four levels, so with the national standards. It is understood burrito box that food service food safety supervision and dynamic quantization levels are divided into grades and annual levels. Dynamic class is divided into excellent, good, generally three grades, respectively, with laughing, smiling face three kinds of cartoon characters represent peace; annual class is divided into excellent, good, generally three grades, respectively, with A, B, C three letters said.
According to the State Food and Drug Administration's deployment before the end of June to complete the urban school canteens, group meal distribution units, supervision and quantitative classification management central kitchen, tourist attractions catering service units; before burrito box the end of November, more than completing major restaurants, meals number 500 people or more agencies and enterprises canteen, restaurant chain supervision and quantitative classification management.
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