How to deal with deliberately putting flies into the dish

To deal with the problem of deliberately putting flies into the dish, you can explain it from two aspects: the list of ingredients and the production steps.

In terms of the ingredient list:

1.Insist on sourcing fresh, pollution-free ingredients. During the procurement process, each ingredient is rigorously inspected to ensure that it meets food safety standards.

2.For perishable ingredients, purchasing, transporting and storing time should be kept as short as possible to reduce the chance of bacterial growth.

3.Some ingredients that are susceptible to external contamination, such as raw or semi-raw meat, seafood, etc., should be specially handled and stored.

4.Establish a strict food storage and custody system to ensure that food ingredients will not be contaminated during storage. For example, keeping the storage area clean, controlling temperature and humidity, etc.

In terms of production steps:

1.The production environment is kept clean. Kitchens and dining rooms should be kept tidy, cleaned daily, and disinfected. Tables, tools, equipment, etc. should also be kept clean and free of stains.

2.Follow proper food processing methods. For example, knives and cutting boards for processing raw and cooked foods should be used separately to avoid cross-infection. During food processing, the prescribed production steps should be followed to ensure that the food is not contaminated.

3.Special processing and handling should be carried out for foods that are susceptible to contamination, such as raw or semi-raw meat, seafood, etc. For example, when making raw salads, make sure vegetables and fruits are clean and use special salad dressings to avoid cross-contamination with other foods.

4.Foods that have been found to be contaminated should be disposed of immediately to prevent further contamination of other foods or the environment. At the same time, it is necessary to trace the contaminated food, find out the source of contamination, and take measures to prevent the recurrence of similar problems.

In short, to deal with the problem of deliberately releasing flies into dishes, it is necessary to start from two aspects: the list of ingredients and the production steps, and ensure the quality and safety of food by strengthening management, maintaining cleanliness and hygiene, and following food safety standards. At the same time, the problems that have arisen are dealt with and corrected in a timely manner to maintain the reputation of the restaurant and the health of customers.

Before you can take a countermeasure, you have to solve a problem, how do you tell if the other person is intentional? If there is conclusive evidence, then his complaint is not substantiated. If not, then you can only react passively.

What to do? If you have a transparent and open kitchen, or you have a good hygienic environment, you can clearly tell the customers present that everyone can take turns to visit my kitchen to see if there are flies flying in it, if not, I hope the guests can understand the insects and flies that may fly in during the serving process, and just change the plate. If you don't use that kitchen environment, I'll really sweat for you, and I can only resolve it with sincerity.