2013 China (Ji'nan) food safety exhibition fair green industry chain unveiled
People's network Ji'nan Author: on the morning of di
in the morning of January 18th, the 2013 China (Ji'nan) food safety achievement exhibition was held at the Ji'nan Shun plough International Exhibition Center, which is the first large-scale exhibition of food safety as the theme in the province. The high-end restaurant chain, which takes fresh seafood as its signboard, has developed from the purchase of food, transportation to storage, and the production of the whole chain of green food safety chain, making the kitchen transparent, leading to many leaders and the masses. "The first brand of Shandong catering industry" leads the development of the food and beverage industry in our province. The new direction.
according to Dong Fengrui, general manager of the logistics center of net elegance, in accordance with the organic, ecological and green standards, the pure refined procurement of materials from the national and global selection, with more than a thousand entry, inspection standards. To investigate the effects of local climate, environment, soil, temperature and water on the growth of the material, select the best place of origin for each type of material, and send the representative to the production base to monitor whether the production process can reach the green standard.
Jingya set up the three level control system of the central kitchen, the central kitchen of the city and the kitchen of the store, and strive to build a safe kitchen chain. Headquarters central kitchen source procurement, centralized procurement, currency procurement, after the initial processing of key raw materials, unified distribution to the central kitchen of the city. In the central kitchen of the city, the processing of meat and seafood, such as meat and seafood, and semi finished products were processed according to the standard of production; the laboratory tests the raw materials and semi-finished products and verified the safety of the products. At the same time, the third parties tested them regularly. Qualified products are distributed to stores by professional design distribution vehicles. The food safety of the store was carried out by the chief chef, the inspection of the special group of food hygiene, the self inspection of the operator, the inspection of the headquarters of the headquarters, and the four checks. All the unqualified products were discarded or reprocessed.
recently, Jingya hotel has innovating the "bare cooking" technology of raw materials, and has launched many new "ecological" dishes to lead the new trend of healthy consumption. "Naked cooking" is the cook in the cooking process does not use non natural, unsafe additives, and the use of natural ingredients, seasoning to make color, fragrance, taste and nutrition healthy dishes; cooking dishes to preserve the flavor of this flavor, more green, safer.
the head of Ji'nan food safety office said that the net refined from the raw materials procurement to the kitchen, logistics, each link realized the process and operation inspection standardization and refinement. Through the establishment of a complete set of preventive, traceable, recalling food safety guarantee system, "make the dishes run on the process" and build a "firewall" for food safety.