食材随地摆放、厨师赤膊炒菜，南都暗访外卖联合厨房乱象

Core Insights - The rise of "shared kitchens" in the food delivery industry has led to concerns regarding hygiene and safety standards [1][10] - Investigations reveal significant issues in environmental management, food safety, and fire hazards within these kitchens [2][3][4] Industry Overview - Shared kitchens allow multiple food vendors to operate in a single space, reducing startup costs for entrepreneurs [1] - The operational model requires minimal space and staff, making it attractive for new entrants in the food delivery market [1] Hygiene and Safety Issues - Observations indicate poor management of oil smoke and wastewater, leading to unsanitary conditions [2][3] - Fire hazards are prevalent due to cluttered hallways and improper disposal of waste [3][4] - Food preparation areas lack adequate hygiene measures, with food items left uncovered and staff not following safety protocols [4][5] Regulatory Environment - Legal experts suggest that market regulatory bodies have the authority to oversee food safety in shared kitchens [10][11] - Current regulations require third-party platforms to verify the authenticity of food vendors' licenses, but enforcement appears lax [10][11] Recommendations for Improvement - Government officials propose the establishment of specific management guidelines for shared kitchens to enhance safety and hygiene [12][14] - Suggestions include implementing a "transparent kitchen" system where food preparation processes are monitored and made visible to consumers [12][13] Market Response - Local regulatory agencies are increasing inspections and oversight of shared kitchens to address identified issues [14][15] - Some regions are adopting technology-driven solutions to improve monitoring and compliance with food safety standards [15]