During the period of financial crisis and slow economic development, it is said that the output value of the catering industry has bucked the trend and accelerated its development. Apart from the frequent closures of some big hotels that take money laundering as their responsibility, the entire catering industry seems to be described as booming. This is not a bad thing for economic development, but often eating in restaurants, hotels, small restaurants, fast food restaurants, but it must be a bad thing for health.

　　There are a lot of hidden safety hazards in the dining chain of the catering industry. The following is just the corner of the iceberg:

　　1. Napkins-mouth wiping supplies Many come from garbage heaps

　　Napkins in bulk, some of them are dark in color and rough in texture; some are white and clean at first glance, but they “drop off” when rubbed. This is obviously made by deinking, whitening, cutting and embossing the recycled garbage. Among the raw materials, even used sanitary napkins and waste gauze discarded by hospitals. The colored napkins used in some restaurants are terrible. The reason why they are dyed is because they use extremely dirty garbage as raw materials, and the whitening agent does not work, so they have to dye the color to cover up.

　　 Inferior napkins with various fungi, E. coli, tuberculosis, hepatitis viruses, etc., are prone to cause enteritis, typhoid fever, dysentery, hepatitis and other diseases; whitening powder and bleach on paper can enter your Infection of the respiratory tract; and inferior napkins with talcum powder and heavy metals exceeding the standard, may be carcinogenic.

　　2. Toothpicks-may contain tens of thousands of bacteria

　　Currently, toothpicks are mostly produced in small workshops, and producers will buy wood at low prices And bamboo, after simple polishing, smoothing and bleaching, they are sold to wholesalers in various places, and then resold by wholesalers to the small commodity market. Many toothpicks have the words "Advanced Toothpick" and "High Temperature Sterilization" on their bags, but there is no hygiene license number, production date, and expiration date. Many large hotels have also introduced this "three no" toothpicks, and improve the grade with the help of beautiful packaging. Some manufacturers also use industrial sulfur and hydrogen peroxide that are suspected of causing cancer when producing bamboo toothpicks. There can be as many as tens of thousands of germs on a low-quality toothpick.

　　3. Tableware—sterilized tableware is not safe

　　At present, sterilized tableware is the mainstream of the market. However, a large number of uncovered cases show that many catering establishments only charge customers for one-time sterilization of tableware ("tableware sterilization fee"), but they do not provide customers with real sterilization tableware-many so-called sterilization tableware use tap water + The washing powder is simply rinsed. At present, there is a lack of effective management of sterilized tableware, and some small tableware sterilization companies on the market are willing to fight the "price war." The low price led to the emergence of unqualified disinfection equipment.

　　4. Rags and menus-dirty and disgusting

　　 Many waiters are not aware of the timely disinfection and classification of rags, even the old ones Underpants are easy to use. Some waiters directly wipe the dirty bowl with a rag. Most restaurants never have the habit of disinfecting and updating the menu. A menu that has been used for several months contains at least 5 million bacteria, including Escherichia coli, staphylococcus, hepatitis B virus, etc., because the oily menu is more suitable for the growth of bacteria-an investigation by the health department confirmed these. Restaurants are reluctant to change their menus on a regular basis, mainly because of cost considerations: a hardcover menu on a velvet surface costs about 100-200 yuan to make.

　　5. Personal hygiene of waiters-most of them have no training and many do not have health certificates

　　China’s catering industry has more than 20 million service personnel, including More than half of urban workers account for the majority of those with junior high school education. The low salary in the catering industry reinforces this-only a few hundred yuan per month, how can it be possible to recruit talent? Most service personnel have not been systematically trained, many do not have health certificates, and many health certificates are impostor or simply fake. The vast majority of consumers have seen such a situation: the waiter spitting, served the food immediately after receiving the leftovers, and dipped his fingers in the soup when serving...

　 6. Kitchen hygiene-some are more stolen than the bathroom

　　 For a long time before, I often patronized a local "tofu feast", tofu dishes, healthy. Until one day I went to the bathroom and went into the kitchen inattentively, it was really stolen! When I write here now, I still feel sick! I haven''t been there since. Moreover, I have a "mental disorder"-every time I eat at a restaurant, I want to go to the kitchen first.

　　 Conclusion: Listen to my advice, go home and eat with family members, and eat less outside. It is the responsibility of every citizen, and it is very good for health! If you eat outside, then You must find a better place with a good grade, and don''t eat dirty things like animals.