Summary of Key Points Core Viewpoint The Meizhou Market Supervision Administration has conducted food safety inspections, revealing that out of 759 batches tested, 736 were compliant while 23 were found to be non-compliant. Immediate actions have been mandated for the non-compliant products to mitigate risks and ensure consumer safety [1]. Group 1: Inspection Results - A total of 759 food batches were inspected, with 736 passing and 23 failing the safety standards [1]. - The non-compliant products will be investigated, and businesses are required to identify product distribution, remove, and recall the affected items [1]. Group 2: Consumer Safety Recommendations - Consumers are advised to purchase food from reliable sources and retain purchase receipts [1]. - It is essential for consumers to check product packaging for necessary labels, including production dates, expiration dates, and producer information [1]. - Consumers should avoid purchasing products without clear labeling or those that are past their expiration dates [1]. Group 3: Reporting Mechanism - The public is encouraged to participate in food safety oversight and report any non-compliant products found in the market to local authorities [1].

Group 1 - The Taizhou Market Supervision Administration conducted food safety inspections on 328 samples across 29 categories, with 311 passing and 17 failing the safety standards [3][4] - The non-compliance issues primarily involved excessive food additives and pesticide residues [3][4] Group 2 - Specific products found to be non-compliant include year cake sold by Taizhou Lianshang Supermarket, which contained excessive dehydroacetic acid [5] - Other non-compliant items include steamed buns with sweeteners and sauces, and various vegetables with pesticide residues exceeding safety limits [5][6] Group 3 - The local market supervision departments have been instructed to take immediate actions such as recalling and removing non-compliant products from shelves [4] - A report on the handling of these non-compliant products must be submitted to the Taizhou Market Supervision Administration within three months [4]

Core Points - Xibei Restaurant Group issued an apology letter acknowledging a significant gap between production processes and customer expectations, committing to rectify these issues by October 1 [1][3] - The company encourages customers to continue providing feedback for improvements and emphasizes its commitment to food safety and compliance with national regulations [3][5] Summary by Categories Apology and Commitment - The company expressed deep regret for not meeting customer expectations and outlined a commitment to make necessary adjustments by October 1 [1][3] - Xibei welcomes ongoing customer suggestions for improvement and aims to maintain a transparent relationship with its patrons [4][5] Operational Changes - By October 1, 2025, Xibei will implement several operational changes, including: 1. Switching to non-GMO soybean oil for all dishes cooked with soybean oil [4] 2. Transitioning children's meals to be prepared fresh in-store, including beef rice, beef patties, and fish sticks [4] 3. Adjusting various menu items to ensure they are made fresh on-site, such as lamb skewers and pork chop dishes [4] 4. Shortening product shelf life in collaboration with suppliers while ensuring food safety [4] Customer Engagement - The company invites customers to supervise the improvement measures and promises to keep them updated on the progress of these changes [5]

Core Viewpoint - Xibei has issued an apology acknowledging the significant gap between its production processes and customer expectations, committing to improvements in response to customer feedback [2][4][6] Group 1: Apology and Commitment to Change - Xibei expressed deep regret for the inconvenience and concerns caused to customers and thanked those who provided feedback [2][4] - The company emphasized its adherence to strict food safety standards and relevant laws [2] - Xibei plans to implement several adjustments in its operations by October 1, 2025, to enhance customer experience [6][4] Group 2: Specific Changes to Menu and Operations - All dishes using soybean oil will switch to non-GMO soybean oil [6] - Children's meals will be prepared fresh at the store, including beef rice and beef patties [6] - Other menu items, such as fish sticks and lamb skewers, will also be made fresh on-site [6][4] - The company is working with suppliers to address concerns regarding food shelf life while ensuring safety [4][6] Group 3: Industry Reactions and Support - Yu Donglai, founder of Pang Donglai, expressed hope that the public would support Xibei in its efforts to improve rather than destroy the brand [9] - Yu acknowledged the challenges of running a business and encouraged rational understanding from the public [9] - Luo Yonghao responded to Yu, urging him to clarify the situation before being misled by others [10]

Core Viewpoint - The company, Xibei, has issued an apology to its customers acknowledging the gap between its production processes and customer expectations, and it is committed to making improvements to enhance customer experience [1][15]. Group 1: Apology and Commitment - Xibei expresses deep apologies for the concerns and troubles caused to customers and appreciates the feedback received [1][15]. - The company reassures customers of its commitment to strict food safety standards and compliance with national laws [1][15]. Group 2: Improvement Measures - Xibei is actively working on addressing customer concerns by adjusting its food preparation processes, moving from centralized kitchen processing to on-site cooking at stores by October 1, 2025 [2][15]. - Specific changes include: - Switching to non-GMO soybean oil for all dishes cooked with soybean oil [2][15]. - Preparing children's meals, such as beef rice and beef patties, on-site instead of using pre-made ingredients [3][4][15]. - Using fresh fish for children's meals instead of pre-processed options [5][15]. - Cooking lamb skewers and pork dishes on-site rather than using semi-finished products [6][7][15]. - Making fresh chicken and porridge with real ingredients at the store [9][10][15]. Group 3: Ongoing Engagement and Transparency - The company acknowledges that the improvements made are not sufficient and invites customers to continue providing suggestions for further enhancements [11][15]. - Xibei emphasizes its commitment to transparency and learning from successful models in the industry [12][13][15].

Core Viewpoint - The company West Be is making significant adjustments to its food preparation processes in response to customer feedback, aiming to enhance customer experience and meet expectations by transitioning from centralized kitchen processing to in-store cooking by October 1, 2025 [1][3][5] Summary by Categories Adjustments to Food Preparation - All dishes using soybean oil will switch to non-GMO soybean oil [4] - Children's meal beef stew sauce will be prepared fresh in-store [4] - Children's meal beef patties will be made fresh in-store [4] - Children's meal cod fish sticks will be replaced with fresh-cut large yellow croaker, fried and grilled in-store [4] - Grilled lamb skewers will be freshly cut, skewered, and grilled in-store [4] - Pork chop sauerkraut will use fresh pork ribs cooked in-store instead of semi-finished products [4] - The braised meat in flaky meat sandwich will be prepared fresh in-store [4] - Shredded spicy chicken will be made with fresh chicken cooked in-store [4] - Oat and millet porridge will be freshly cooked in-store with added fresh pumpkin slices [4] Customer Engagement and Communication - The company acknowledges the gap between its production processes and customer expectations, expressing gratitude for customer feedback and concerns [3][5] - West Be is committed to maintaining strict food safety standards and complying with relevant laws and regulations [3] - The company invites ongoing customer suggestions for improvements and promises to keep customers updated on changes [5]

Core Viewpoint - The company acknowledges the concerns and criticisms from customers regarding its production processes and aims to improve its offerings to meet customer expectations [1][2]. Group 1: Customer Concerns and Company Response - The company has received widespread attention and feedback from customers, recognizing the gap between its production methods and customer expectations [1]. - The company expresses sincere apologies for any inconvenience caused and appreciates the feedback from customers [1]. - The company is actively working on improvements based on customer concerns, committing to enhance the overall customer experience [2]. Group 2: Planned Adjustments - By October 1, 2025, the company plans to implement several adjustments across all its stores, including: 1. Switching to non-GMO soybean oil for all dishes cooked with soybean oil. 2. Transitioning children's meals to be prepared fresh in-store, including beef rice and beef patties [2][3]. 3. Adjusting the preparation of various dishes, such as using fresh fish for children's meals and preparing meat dishes on-site [2][3]. - The company is also working with suppliers to shorten product shelf life while ensuring food safety and inventory turnover [3]. Group 3: Commitment to Transparency and Improvement - The company emphasizes its commitment to transparency and invites customers to supervise its improvement measures [3]. - The founder has made a promise to prioritize customer feedback and maintain a customer-centric approach in operations [3].

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Core Viewpoint - The recent discussions surrounding "pre-prepared dishes" highlight consumer concerns regarding their right to know and the demand for improved food quality in the restaurant industry [1][5][9]. Group 1: Definition and Characteristics of Pre-prepared Dishes - Pre-prepared dishes are defined as meals made from one or more food products, processed industrially without preservatives, and requiring heating or cooking before consumption [2][11]. - The use of pre-prepared dishes can enhance operational efficiency in the restaurant industry, particularly in fast-food settings, by allowing for quick meal preparation [2][4]. Group 2: Safety and Nutritional Aspects - Fresh ingredients retain more nutrients, but pre-prepared dishes can still meet nutritional needs if produced and handled according to food safety standards [3]. - The safety of pre-prepared dishes is a concern, especially with smaller restaurants that may not ensure proper food safety, leading to a negative perception among consumers [5][6]. Group 3: Industry Practices and Consumer Rights - Many large chain restaurants utilize pre-prepared dishes due to safety regulations and cost efficiency, which can enhance customer experience by speeding up service [4][5]. - There is a call for clearer definitions and standards for pre-prepared dishes to improve consumer trust and ensure transparency in the food service industry [5][8][9]. Group 4: Regulatory Measures and Future Directions - Recent initiatives aim to promote the safe use of pre-prepared dishes in restaurants, ensuring consumers are informed about their use [10][14]. - Experts suggest that standardization, transparency, and innovation are crucial for the future development of the pre-prepared dish industry [8][9].

Core Viewpoint - XIBEI has issued an apology and is committed to improving food safety and customer experience by implementing significant changes in its food preparation processes by October 1, 2025 [2][3][4] Group 1: Food Safety and Quality Improvements - All dishes using soybean oil will switch to non-GMO soybean oil [2] - Children's beef rice and sauce will be prepared fresh in-store [2] - Children's beef patties will be made fresh on-site [2] - Children's cod fish strips will be replaced with fresh-cut large yellow croaker, cooked on-site [2] - Lamb skewers will be freshly cut, skewered, and grilled in-store [2] - Pork chop sauerkraut will use fresh pork ribs, cooked on-site [2][3] - Braised meat in flaky bread will be prepared with fresh meat cooked in-store [3] - Shredded spicy chicken will be made with fresh chicken boiled on-site [3] - Oat millet porridge will be freshly cooked with fresh pumpkin slices added [3] Group 2: Commitment to Transparency and Customer Engagement - The company is actively communicating with suppliers to shorten product shelf life while ensuring food safety [3] - XIBEI encourages customers to provide feedback and suggestions for further improvements [3] - The founder of XIBEI emphasizes a commitment to customer satisfaction and transparency, stating that the company will learn from successful practices in the industry [3][4]