Is it legal to force the kitchen to light the stove?

Is it legal to force the kitchen to be lit? On February 20 14, the state food and drug administration of the United States deployed all localities to carry out the work of cooking and lighting up the kitchen in the catering industry; Since 20 15, it has been officially promoted nationwide, and catering service providers have been promoted to adopt transparent windows or glass curtain walls, video display,

Open the kitchen or set up a window and other forms, open the processing process of catering food, and put the key parts and links of catering service under social supervision.

By the end of 20 16, there were 902,600 catering service units in China, an increase of 1 15% compared with the same period of 20 15, accounting for 27.52% of the total number of licensed catering service units. Although many restaurants are promoting bright kitchen, some catering units also have their own "small abacus", and the initiative to implement it is not enough. 1, the kitchen dare not make it public.

Ming Lu, supervisor of the US Food and Drug Administration in Guixi, Chengdu High-tech Zone, said that many catering units have poor kitchen and hygiene standards, so their enthusiasm is not high.

An engineer in charge of installing monitoring probes introduced a detail: When the chef learned that all citizens could see the kitchen anytime and anywhere, he asked the engineer to "turn it off immediately". After learning that it can't be turned off, the chef suggested: "Just turn it off for half an hour!" I will organize a clean-up immediately so that people can see it. Has anyone come to our hotel? "

2. Unwilling to increase investment

The implementation of Ming kitchen needs the investment in the purchase, installation and maintenance of video transmission equipment, and it takes time to transform the kitchen. Some catering service units are unwilling to increase investment.

"The cost of a display screen is about 20,000 yuan, and we are responsible for installation and maintenance. The restaurant doesn't need to spend a penny, just pay the electricity bill and update the data regularly. " Wang Jun, director of the southwest region of Ming Kitchen Bright Stove Exhibition and Installation Company and Oriental Tianchen Culture Media Co., Ltd., said that some enterprises haggle over every ounce and feel that they are unwilling to install it because they use too much electricity.

A person in charge of a restaurant in Chengdu said frankly that daily supervision is a spot check, which comes several times a year. There is no need to spend money on remodeling the kitchen to cope with the inspection. 3. Lack of coercive measures

Article 55 of People's Republic of China (PRC) Food Safety Law stipulates that catering service providers are encouraged to disclose the processing process and information of food raw materials and their auxiliary materials. Open processing is not mandatory.

The relevant person in charge of the Food Supervision Department II of the US Food and Drug Administration said that the regulations and normative documents issued by the Food and Drug Administration all regard the processing process of catering service providers as advocacy and are not binding. Catering service providers have a process of adaptation and acceptance. By implementing the demonstration and leading role of enterprises, the coverage is expected to be further expanded.