What to say to the unsanitary stall owner?

It can be said that, first, without the approval of the health department, roadside food stalls are exposed on the roadside, and the sanitary conditions are not guaranteed;

Second, it is a common phenomenon that stall owners do not pay attention to hygiene without a health certificate. Everyone can see it when they buy a roadside stall. Some street vendors even come out of public toilets and start cooking food without washing their hands.

Third, the food stall owners on the roadside have poor health and safety awareness, and all kinds of utensils are basically not cleaned, let alone disinfected;

Fourth, raw materials and seasonings are mostly inferior products. In order to save costs, it is difficult for roadside stall owners to make food with regular food raw materials. Vinegar is mostly made of industrial "glacial acetic acid" with pigment and water; Pepper is made by mixing pigment and corn flour; The so-called mutton skewers are mostly poured with sheep oil on pork. It is not uncommon for acute gastritis, dysentery and even hepatitis A and E to be caused by the sanitary problems of roadside stalls. Friends who love to eat roadside stalls should take it seriously. I hope that the "four deadly sins" listed above can attract everyone's attention. Many people didn't notice the sanitary condition of roadside stalls. In fact, you can tell the difference by comparing the roadside stalls with those food stores. Roadside stalls are all open-air stalls, mostly in busy areas, with large flow of people and heavy traffic. Invisible dust falls on food everywhere, and the food is unsanitary. The preparation of these ingredients is also made by ourselves. The source of ingredients is unknown, the processing method is unknown, and the sanitary conditions are much worse. In the past,