新疆乌苏市市场监管局开展火锅餐饮安全专项检查 守护好群众“舌尖上的温暖与安全”

Core Viewpoint - The article highlights the increased popularity of hot pot as a dining choice during winter, while also addressing the safety risks associated with its unique cooking and operational methods. The Urumqi Market Supervision Administration is taking proactive measures to ensure food safety by conducting a special inspection campaign targeting hot pot ingredients. Group 1: Inspection Campaign - The campaign focuses on combating "three no's" (no date, no label, no invoice) and "four poor's" (poor quality, poor hygiene, poor labeling, poor storage) in hot pot food ingredients [1][3] - Enforcement personnel are conducting thorough checks on food suppliers' qualifications and purchase invoices to ensure the traceability of ingredients like beef, lamb, vegetables, and hot pot base [3] - The inspection includes monitoring storage conditions, labeling of bulk foods, and kitchen hygiene to prevent cross-contamination [3] Group 2: Safety Measures - Safety checks on hot pot heating equipment are being conducted to prevent accidents such as fires, burns, and carbon monoxide poisoning [3] - The cleanliness and disinfection of dining utensils are being verified, ensuring compliance with washing processes and proper functioning of disinfection facilities [3] - Immediate corrective action is being taken against establishments found with disorganized food storage, unsanitary kitchen conditions, and incomplete disinfection records [3] Group 3: Regulatory Commitment - The Urumqi Market Supervision Administration emphasizes the importance of strengthening regulatory efforts to eliminate potential safety hazards and maintain order in the hot pot dining market [4] - The administration aims to create a safe and reassuring dining environment for consumers, particularly during the winter season [4]