To further standardize the order of the catering service market, strengthen food safety defenses, and rigorously address illegal activities such as online food delivery, the urban market supervision office in Jingning County, Pingliang City, Gansu Province, organized a specialized training session on food safety for over 40 large and medium-sized catering businesses on May 12. The training focused on key areas including online catering regulations, smart traceability management, and environmental operation requirements, aiming to reinforce the primary responsibility of catering operators. During the session, the head of the urban office emphasized the regulation of online catering operations, providing detailed explanations on service standards, mandatory disclosure of online business qualifications, food packaging, and delivery controls, urging operators to implement integrated "online + offline" food safety management responsibilities. Regarding smart food safety supervision, practical training on the "Internet + Transparent Kitchen" app was conducted, guiding participants through registration, information submission, and other operations. Businesses were required to install and properly use the app, promptly uploading operational credentials, health information, and procurement records to achieve full-process food safety traceability. Additionally, strict requirements were outlined for kitchen waste and油烟 (fume) purification management, specifying that kitchen waste must be handed over to qualified recycling units with proper records maintained, and油烟 purification equipment must be regularly cleaned, tested, and meet emission standards to fulfill environmental protection responsibilities. Using典型案例 (typical cases) such as violations in online catering and kitchen waste disposal, the office head explained legal implications,深入解读 (deeply interpreting) common food safety risks in catering operations. This helped participants直观认识 (visually recognize) the importance of compliant operations and accurately address operational challenges. Feedback indicated that attendees clearly grasped core requirements and operational standards, committed to implementing training directives, reviewing operational processes, and rectifying shortcomings to translate training content into规范经营行动 (standardized operational practices). Moving forward, the office will use this training as a foundation to continue specialized整治工作 (rectification efforts) for online catering, focusing on key areas such as compliance of online catering qualifications, usage of the "Longshang Shian" app, kitchen waste recycling records, and油烟 purification facility operations. The goal is to convert training outcomes into常态化监管实效 (routine regulatory effectiveness), reinforcing both food safety and ecological environmental protection in the area to promote high-quality and standardized development of the catering industry.
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