How do you deal with the hygiene problem of hot pot?

Actually, it's nothing, the water in the hot pot is boiling water, and the bacteria are generally boiled to death. I know a lot of people who used to eat hot pot all the time, but now they don't eat it. The hot pot is actually not delicious, its taste is the seasoning, this seasoning is unhygienic, it is difficult to say whether there are any chemicals added to it, or eat normal meals.

One pot with shabu, this is the traditional way of eating in our country, a pot at the same time several people shabu, if someone carries germs, it will be transmitted to others, pay attention, cook more, take the meat and vegetables in front of you. The meat slices should not be too thick, because if they are too thick, it will not be easy to cook the meat, so that the bacteria and parasites in the meat cannot be killed, and people will infect diseases if they eat it.

No dishes or cigarette butts are allowed to be placed at the bottom of the pot after the guests have eaten, so as to ensure the hygiene of the soup, and it is strictly forbidden to enter anything containing any pigment or taste. Make sure the bottom of the pot is clean. Pour the oil into a clean bucket.

The raw materials are not clean. The raw materials of shabu shabu are mainly meat and various vegetables, and the vegetables must be washed, especially the internal organs, so as not to pollute the hot pot with bacteria and hinder people's health.

From the perspective of food hygiene, some things must be cooked thoroughly before they can be eaten, but some of the hot pot is often eaten before it is fully cooked, which is easy to cause gastrointestinal diseases. Therefore, it is advisable to eat less hot pot.

In any case, food safety comes first, and the most important thing is for consumers to eat at ease, and I don't think anyone wants to spend money on eating and going to the hospital in the end. I hope that there will be more sincerity, and there will be more repeat customers. I went to the hot hot pot hygiene, I am more assured.

Wait for the hot pot to boil again before taking it out and using. Fish fillet, crayfish (crayfish), stone crab, these shabu shabu is not cooked, and people are prone to lung flukes and liver flukes when they eat them. These eggs live in the human body for a long time, which is very unfavorable to people's health, life and work.

The water temperature is not enough. The temperature of the water in the hot pot should be high, and the water must be kept in a boiling state. In this way, the shabu-shabu can be quickly cooked and sterilized when it enters the hot pot.

Shabu-shabu must be cooked: lamb slices and these ingredients must be cooked, otherwise it is easy to get brucellosis and trichinosis. These diseases are not easy to diagnose and difficult to **. If you want to know what trichinosis is, it's up to you. Good luck friends.

After an hour of natural precipitation, gently remove the oil from the face and put it on the stovetop to boil. When the oil is blackened due to a long time or improper treatment, add water with a ratio of 1:2, boil for about 10 minutes and precipitate for 1 hour, gently remove the oil on the face, and boil.

If the color is still dark, continue to wash it once or twice.

1. Tableware (soup bowls, rice bowls, material bowls) are sufficiently prepared, clean, no damage, no oil stains, and classified 2. Whether the items at the outlet (countertop, Tuoqing Li Xipan, dining car) are neat, orderly, clean and intact. 3. Guardrails, parapets, iron flowers, partitions, handguards, whether there are no water stains, oil stains, intact 4, whether the windows (tables, frames, seams, window grilles, decorative patterns, curtains) are neat and intact, no oil stains 5, whether the glass is free of oil stains, no water stains, bright and intact. 6. Whether the items on the self-service small material table (countertop, locker, small material container, and signage) are placed neatly, orderly, clean and intact.

7. Whether the exhaust fan and air conditioner (fan blades, air curtain, filter layer, and shell) are clean and intact. 8. The box is clean and oil-free, and there is no damage 9. Place the box in each fixed position in the lobby (each store determines whether to take the box at a fixed point according to the grade and staffing in the store).

What do you think about the food safety of hot pot, there is no opinion, the hot pot base is not very safe oil, so try not to put the hot pot base, and when you eat it, it is OK with its original taste.

Food safety is very important, no matter what kind of food, the most important thing is to eat at ease, and the hygiene of the kitchen, ingredients, tableware, base materials, etc. of the hot pot restaurant must be paid attention to, so that customers can eat at ease. Brand stores like Haidilao have had kitchen hygiene problems, and it is difficult for people to trust the restaurants outside, and I hope that the Xiaolongkan I like will continue to maintain its quality!

First, from raw materials to finished products to implement the "four no" system.

1. Purchasers do not buy rotten and spoiled raw materials.

2. Custodians and inspectors do not accept rotten and deteriorated raw materials.

3. The processing personnel (cooks) do not use rotten and deteriorated raw materials.

4. Salesmen (waiters) do not sell rotten and spoiled food.

2. The storage of finished products (food) implements "four isolations".

1. Isolation of raw and cooked.

2. Isolation of finished products and semi-finished products.

3. Isolation of food from sundries and medicines.

4. Food is isolated from natural ice.

3. Utensils and tableware are subject to "four clearances".

1. Wash. 2. Brush.

3. Clear. 4. Disinfection.

Fourth, environmental sanitation adopts the "four determinations" approach.

1. Determine people.

2. Fixation.

3. Time.

4. Quality. Division of labor, lump sum responsibility.

Fifth, personal hygiene to achieve "four diligence".

1. Wash your hands frequently and cut your nails.

2. Bathe and get a haircut frequently.

3. Wash clothes and bedding frequently.

4. Change work clothes frequently.