Core Insights - The rise of "shared kitchens" or "delivery kitchens" in the food industry has led to significant concerns regarding food safety and fire hazards due to poor operational practices [1][2] - Traditional regulatory methods struggle to keep pace with the dynamic nature of shared kitchens, which host multiple vendors in a single space, necessitating more precise and adaptive oversight mechanisms [1][2] Group 1: Industry Overview - The shared kitchen model allows food vendors to rent small spaces (approximately 10m²) to prepare and deliver meals, significantly lowering the barriers to entry for food entrepreneurship [1] - The lack of transparency in food production processes within these kitchens raises serious concerns about consumer safety, as evidenced by delivery riders' reluctance to order from these establishments [1] Group 2: Regulatory Challenges - Current food safety laws place responsibility on operators, but the shared kitchen model complicates enforcement due to the high turnover and shared facilities among vendors [1][2] - There is a pressing need for immediate reforms and long-term regulatory strategies to ensure that food delivery meets hygiene standards, allowing consumers to feel secure in their choices [2] Group 3: Recommendations for Improvement - Suggestions include the implementation of targeted management regulations, such as a "visible kitchen" initiative and a star rating system for food safety, which could be prerequisites for food business licenses [2] - Delivery platforms must enhance their oversight of vendors, moving beyond profit-driven models to ensure compliance with safety standards, thereby fostering a collaborative governance model among government, platforms, vendors, and consumers [2]