KFC is exposed to fried chicken oil for 4 days. Once the chicken is over the water, it will be cleaned.
source: the Securities Daily Author: Hu Renfang
for foreign fast food, this year is a long fall.
food safety and health problems, following Kentucky soya pulp non grinding, after McDonald's Burger bread insolate, several people who worked at KFC told the Securities Daily reporter that in Kentucky's kitchen, the oil used for fried chicken was replaced once 4 days, and the oil residue was filtered out every night. Continue for second days. The chicken passed through the water simply and dripped with water. The water used to wash the chicken was cloudy and no one was changed. At the peak time, the chicken wings that should be fried for 7 minutes according to regulations should be removed in less than 4 minutes.
food safety is also worrying at the same time that food hygiene is being questioned. Several people who have worked part-time at KFC have told reporters that for hamburgers, meat varieties such as chicken, such as chicken, should not be sold for a certain time, but the staff often continue to sell their dates to customers.
Kentucky is also quite "saving money" on employee investment. According to people interviewed by reporters, Kentucky employees often have no training directly and have more part-time jobs, especially during school holidays. This kind of employment method, which does not give employees social security, appears to be a scratch ball in the view of Qiu Baochang, a lawyer of China Consumer Association.
"the problem of food will cause customers to trust the value of foreign fast food, and the transparency of the production process is necessary. Moreover, the relevant departments should also formulate detailed regulations for specific food operation rules to facilitate supervision. Qiu Baochang said.
frozen chicken over water
fried chicken with oil new oil
for KFC / > for KFC, each store is mainly composed of the kitchen, the general room, the front desk and the hall customer area. The latter specializes in meat products, including raw chicken, spicy chicken legs, chicken wings and so on. The general office is responsible for the production of Hamburg. The food is put in the heating area by the general room. The staff of the front desk can get the finished product directly from the heating area to the customers.
first from the kitchen, according to a shop staff in Kentucky Beijing District, the staff told reporters that the oil for French fries is placed in a square pool, about 70cm, about 40cm, and about 60cm high. Usually the oil in this pool is changed about 4 days.
in the high pressure oil pool of fried chicken, because its height is close to 150cm, it is more difficult to clean up, and the time of oil consumption is longer. "Every night, the oil residue will be filtered. The oil without residue is as clear as the new oil, that is, the color is darkened, and it will continue to be used for second days." A staff member of a KFC store in Beijing said to reporters.
and the frequency of the use of edible oil, the reporter called the national drug Food Supervision Bureau, the other said that the usual test of the use of edible oil is to use PH test paper test to see whether the peroxide value and acid value have reached the scope of the regulation. Such test strips will be distributed to relevant catering stores. Kentucky is also in it.
this problem also got the affirmation of Kentucky internal staff, "yes, it is necessary to check every day, but no one does this job. Most of the time is to change the date on the plastic board to the day, and prevent the governor from checking it." Another employee of KFC store in Beijing told reporters.
compared with chicken, the problem of oil is very small. According to the students who had worked in Kentucky, the chicken from the thawing room was put out in a bucket with a diameter and a height of about 30cm. No one will change. " There are employees. "Especially at peak hours, according to KFC, chicken wings should be fried for more than 7.5 minutes, but often less than 5 minutes. There is also a lack of time for the grilled wings. " The student continued to say.
at the present stage, there is no unified standard for the specific production standards for meat food at home, and the national drug food supervision and Administration Bureau said that it is difficult to make a unified provision like this chicken wing for a few minutes.
and Qiu Baochang, a lawyer of the Chinese Consumer Association, believes that the relevant state departments should formulate relevant standards on the related issues and play a supervisory role to ensure the hygiene and safety of food.
food dropped on the ground and continued to sell
in the interview process, Kentucky interior staff told reporters that in the kitchen, they often accidentally dropped the fried products on the ground, but in most cases, they were picked up and shakes up on the top. After the dirt, go directly in and sell it. The kitchen floor is also dirty in Kentucky Fried Chicken, and the water washed by meat will remain on the ground.
the same thing is the baking of egg tarts, Kentucky workers reflect that in the process of baking egg tarts, there is often a lot of dirt accumulated from the oven in the oven, and the staff directly use the toothpick to drop the material into the tart and then sell them to the customers.
the reporter interviewed some of the customers at Kentucky's meal. Most people said that there was a lot of dinner here because the speed was faster, and the two was that it was clean and relieved.
on the issue of production date, a "normal day food that has not been rejected" has attracted the attention of journalists. It is reported that Kentucky's products are limited in time, for example, hamburgers are no longer sold after 40 minutes, and the original chicken is no longer sold for 60 minutes.
and many KFC employees told reporters that after a specified time, they reposted a production date label and changed the production date, and the food that had been produced an hour ago became the present production. For hamburgers, replace the already withered dishes with new ones and sell them to customers again. On such a day, under normal circumstances, there was no food that was discarded due to the date of production.
the issue of the concept of no production date and shelf life, in addition to food safety, is the problem of good faith in foreign food. "No hamburger is broken in 40 minutes and cannot be eaten. It is well known that it is also a highlight of his food safety. In this respect, he failed to trust his customers. " At the same time, the credibility of a brand to consumers is very important for brand development.
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for KFC, staff mobility is very large. Especially in holidays, there are many young students aged 18-25 years old and mostly part-time. In the interview process, the internal staff reflect, usually they are directly on duty, there is no training before the job. I heard that you would let everyone watch the video, but never seen it.
lawyer Qiu Baochang believes that the part-time employees do not belong to the labor dispatch contract. It is not a unit to pay the social security, which is a considerable cost to the unit. That is to say, many part-time employees are playing the edge of the labor contract law for enterprises.
some people who have worked in KFC have told reporters that employees who make food in the kitchen and the general assembly room seldom wear headgear.
the national food and Drug Administration said that the catering industry has to be trained for new employees. For the cooking staff, the head covers must be worn, which prevents dandruff and hair from falling into the food.
according to the eleventh article of "food safety supervision and management measures for catering service" from May 1, 2010, the catering service provider should organize employees to take part in food safety training in accordance with the provisions of the food safety law thirty-second, and study food safety laws, regulations, standards and food. Safety knowledge, clear responsibility for food safety, and establishment of training files. Training of food safety laws and regulations and related food safety management knowledge should be strengthened for food safety managers.
and sixteenth also stipulate that cooked food should be cooked and thoroughly cooked.
for the recent food safety and health problems of foreign fast food, Qiu Baochang said that the state should formulate relevant policies and formulate relevant standards. The State Food and Drug Administration said that the national and foreign food and beverage industry both at home and abroad are the same, the same standard to manage, there is no distinction.
fast food customer trust is declining, integrity crisis is gradually emerging. Customer trust plays an important role in the development of the catering industry. To enhance customer trust, the transparency of food production process is very important. Although the transparency of the process can not completely eliminate all the problems of food hygiene, it will greatly improve the level of food hygiene. Analysts in the industry pointed out.