【#政协委员建议外卖环境扫码可查#】#委员建议推动外卖食材溯源管理# 1月28日，正在长春召开的吉 林省两会上，吉林省政协委员张文风建议加强外卖食品安全和规范管理。她的建议包括推动建立外卖食 材溯源管理机制，实现原料来源可查、去向可追、责任可究，从源头上保障食品新鲜度和安全性；针对 外卖餐饮单位加工环节隐蔽性强的问题，加大现场检查频次，推动实施分类分级监管；鼓励推广"互联 网+明厨亮灶"，通过视频展示等方式提升食品加工透明度等。（记者 吕盛楠 张瑶） ...

Group 1 - The core viewpoint of the articles is the regulatory efforts by the Tashkent Market Supervision Administration to ensure food safety in the takeaway restaurant industry through special inspections [1][2] Group 2 - The inspections focused on various aspects of food safety, including the procurement, storage, and processing of food ingredients, as well as the hygiene conditions of the restaurants [1] - A total of 12 fast food establishments were inspected, revealing issues such as improper food storage, unsatisfactory hygiene conditions, and staff not wearing hats and masks [1] - The Peace Market Supervision Office conducted a site inspection of Kakarot Network Technology Co., Ltd. (Ele.me Tashkent branch), checking the health certificates of delivery personnel and safety training measures [1] Group 3 - The next steps include enhancing public awareness through various channels to educate takeaway restaurant operators about food safety laws and regulations [2] - The Peace Market Supervision Office will strengthen daily supervision by making takeaway restaurants a focus of regulatory efforts and conducting regular inspections to ensure ongoing food safety compliance [2]

（来源：内蒙古日报） 转自：内蒙古日报 本报乌海1月7日电 （记者 郝飚）乌海市乌达区近日为50名外卖骑手颁发食品安全监督员聘书。今后， 这些外卖骑手将成为穿梭在城市街巷的"移动探头"，依托其职业便利助力食品安全监管，筑牢食品安全 防线。 乌达区委社会工作部、区"两新"工委顺势而为，推动新就业群体从"被治理者"向"主动治理者"转变。外 卖骑手们将充分发挥职业便利，可直击以往"闲人免进"的餐馆后厨、食材储存间等关键区域，精准捕捉 食品加工不规范、卫生条件不达标等问题，第一时间通过专属渠道举报违法违规行为。这种"贴身监 督"模式将有效倒逼外卖商家绷紧食品安全弦，自觉规范加工经营流程，推动外卖餐饮行业向更健康、 更规范的方向发展。 据介绍，今后，乌达区委社会工作部还将联合相关部门持续做好食品安全监督员的系统培训与规范化管 理，明确选拔标准、细化职责权限、优化工作流程，通过专业指导提升监督精准度。同时，乌达区还不 断完善协同机制，推动形成"政府监管有力度、平台主责有强度、骑手监督有精度、商户自律有深度、 群众参与有广度"的食品安全多元共治新格局，让每一份外卖都吃得安心、吃得放心。 ...

1．立即拍照与录像：清晰拍摄异物与餐品的整体状态、外卖订单信息、包装等，最好有连续的视频记 录。这是所有后续维权的核心依据。 2．联系商家与平台：首先通过外卖平台APP内的联系渠道，向商家反映情况并要求处理（如退款、赔 偿）。同时，向外卖平台的人工客服投诉该商家。这是最直接快速的解决层面。 如果商家推诿、平台客服解决不力或方案不合理，我们就需要启动更正式的投诉渠道。 二、核心官方投诉途径：12315及其衍生渠道 点一份外卖，本想享受美食，却发现餐品中混入了头发、塑料甚至虫子等异物——这不仅是倒胃口的糟 糕体验，更可能涉及食品安全隐患，是当下餐饮外卖行业一个覆盖面广、投诉率高的典型问题。遇到这 种情况，很多消费者可能只会在平台上给个差评，或者自认倒霉。然而，差评往往石沉大海，自身权益 却未得到维护。实际上，面对这类问题，我们有多种正规、有效的投诉维权途径。 一、首要行动：固定证据与初步交涉 在发起正式投诉前，两步基础工作至关重要： 对于食品安全问题，政府监管部门的介入是最有力的保障。 三、行业主管与补充投诉渠道 针对外卖食品安全，还有一些特定渠道可以加强效果： 四、高效便捷的第三方网络投诉平台 除了官方渠道，互 ...

一些外卖店铺证照不齐、食材来源不明、操作环境差—— 无堂食更要有规范 无论是深夜加班后的慰藉，还是雨天宅家时的方便，如今，外卖 已深度嵌入人们的日常生活。但许多人也会担心，自己点的外卖出自 一些食材来源不明、卫生环境堪忧的无堂食小店。 何为无堂食外卖？主要是指专营外卖的食品经营场所，不设堂食 区域，仅保留厨房及操作间，多分布于居民楼、厂房等场所，具有经 营成本低、线上运营等特点。他们有的借虚假宣传包装成高评分店 铺，隐身逼仄居民楼内无证经营，将隔夜食材重新加工上市……这 些"小作坊"藏在隐秘角落，成了消费者看不见的"网下黑"。 为什么无堂食外卖成为社会关注的焦点？其背后的各类乱象为何 屡禁不止？各方又该如何发力，推动无堂食外卖规范经营？记者对此 进行了采访。 后厨失守，暗藏食品安全隐患 "上大学时我就爱吃这家的饺子，吃起来方便，又比较合口 味。"初入职场的王女士告诉记者，"后来看到了这家店的负面新闻， 但基于情怀和信任，我还是下了两单，没想到遭到了无情'背刺'。" 第一次，王女士在外卖的饺子里发现了一只小虫子，还安慰自己 这或许是意外。不信邪的她3天后再次下单，又吃出了不明异物。 "我之前去过这家的线下堂食店 ...

Core Points - The article discusses a training session organized by the Shawan City Market Supervision Administration aimed at improving food safety in the takeout restaurant industry through the "Internet + Bright Kitchen" initiative [1][3] - A total of 296 takeout restaurant operators participated in the training, which focused on addressing common issues such as unsatisfactory kitchen hygiene, improper food storage, and non-compliant processing operations [1][3] Group 1 - The training included practical sessions on the "Internet + Bright Kitchen" initiative, where professional instructors explained video upload standards, platform integration requirements, and daily maintenance of equipment [1] - The training also covered food safety laws and regulations, emphasizing key areas such as raw material inspection, processing procedures, tool sanitation, and health management of staff [1][3] Group 2 - Participants were encouraged to recognize the importance of the "Internet + Bright Kitchen" initiative and to actively disclose kitchen operations for social supervision [3] - The regulatory body will intensify oversight and strictly penalize poor kitchen hygiene and illegal operations, ensuring compliance with food safety laws [3] - The Shawan City Market Supervision Administration plans to continue enhancing daily supervision and guidance services to promote high-quality development in the takeout restaurant industry [3]

Core Viewpoint - The article discusses the rise of Meituan's "Pin Hao Fan" as a digital platform that provides affordable meal options for low-income groups, effectively acting as a "national canteen" that meets the daily dietary needs of millions of users [8][28]. Group 1: Economic Impact - As of the latest data, Meituan's "Pin Hao Fan" has surpassed 35 million daily orders and has over 270 million users, highlighting its significant role in the daily lives of ordinary people [8]. - The platform serves as a safety net for low-income individuals, providing affordable meal options that help maintain their dignity in consumption [9]. - The average order price on "Pin Hao Fan" ranges from 10 to 15 yuan, making it accessible for various consumer segments [25]. Group 2: Quality Assurance - To address concerns about quality, "Pin Hao Fan" launched the "Million Bright Kitchen" initiative, which includes live video broadcasts of kitchens and a "Food Safety Diary" feature for merchants to document their restaurant environments [10]. - The number of well-known brands joining "Pin Hao Fan" has increased by 64% over the past year, with over 5,000 restaurant brands now on the platform, ensuring quality assurance through established quality control systems [10]. Group 3: Support for Small Businesses - "Pin Hao Fan" provides a crucial support system for small and micro food businesses, allowing them to stabilize their operations in a competitive market [13]. - The platform's "fixed price" settlement model eliminates commission and delivery fees, providing clear profit visibility for merchants [13]. - Many merchants have reported a sales increase of over 30% after joining "Pin Hao Fan," with average cost reductions of over 20% due to improved operational efficiency [19]. Group 4: Supply Chain Efficiency - "Pin Hao Fan" utilizes a group ordering system to optimize production planning, allowing merchants to reduce waste and inventory costs [18]. - The average number of menu items for merchants on "Pin Hao Fan" is only 4.8, simplifying operations and enhancing efficiency [19]. - The platform's centralized delivery model has reduced average delivery costs from 7 yuan to 3.7 yuan, significantly improving delivery efficiency [22]. Group 5: Social Value - "Pin Hao Fan" addresses the needs of a large segment of the population, including approximately 600 million people with monthly incomes below 1,000 yuan, providing them with affordable meal solutions [28]. - The initiative aligns with a broader trend of rational consumption, where consumers prioritize value and practicality over brand prestige [27]. - The collaboration between government and platforms like "Pin Hao Fan" aims to balance food safety and accessibility, contributing to a more inclusive food supply system [28][29].

Core Viewpoint - The increasing prevalence of food delivery services has raised significant concerns regarding food safety, particularly related to misleading representations of food items on delivery platforms [1] Group 1: Consumer Experience - Many consumers have encountered discrepancies between the images of food displayed on delivery platforms and the actual food received from restaurants [1] - The phenomenon of "real photos" often turns out to be artificially generated images created using AI technology by food delivery merchants [1]

Core Viewpoint - The article discusses the new draft regulations aimed at enhancing food safety supervision in online food delivery services, emphasizing the need for transparency and consumer rights protection in the industry [1][12]. Group 1: Regulatory Changes - The State Administration for Market Regulation is soliciting public opinions on the draft regulations that require third-party platforms and food service providers to fulfill their food safety responsibilities [1]. - Proposed measures include mandatory labeling for non-dine-in merchants and the implementation of "Internet + Bright Kitchen" initiatives to ensure consumer awareness and address industry issues [1][12]. Group 2: Consumer Experience - Consumers express disappointment when expecting dine-in options but finding only delivery services, leading to a loss of trust in certain restaurants [2][12]. - The reliance on platform images to determine dine-in availability is often misleading, with many images being unverified or fabricated [3][10]. Group 3: Quality and Transparency Concerns - Investigations reveal discrepancies between advertised dine-in facilities and actual store conditions, with many establishments lacking proper dining areas [3][7][9]. - The article highlights the psychological factors influencing consumer preferences, where the absence of dine-in options raises concerns about hygiene and food preparation standards [2][13]. Group 4: Industry Standards and Innovations - Recent initiatives in various cities, such as Chongqing and Hangzhou, aim to establish standards for non-dine-in food delivery services, addressing key industry pain points [14]. - The draft regulations propose technical support for platforms to facilitate the display of kitchen operations, enhancing transparency for consumers [10][12].

Core Viewpoint - Recent efforts in various regions aim to regulate the takeout food industry, particularly focusing on food safety and hygiene standards for businesses that do not offer dine-in services [1][5][6]. Group 1: Current Issues in Takeout Food Industry - Many takeout food vendors operate in unsanitary conditions, with improper food handling and storage practices observed, such as food preparation near garbage [2][3]. - The lack of proper separation and hygiene in food processing areas has been noted, with some vendors sharing kitchen spaces without adequate sanitation measures [2][3]. - There are instances of misleading information on online platforms, where businesses falsely present their facilities as compliant with food safety standards [3]. Group 2: Regulatory Measures and Improvements - Local governments have begun implementing stricter industry standards to enhance food safety and management practices among takeout vendors [6][10]. - Innovative regulatory approaches, such as employing delivery riders as food safety monitors, have been introduced to identify and address food safety violations promptly [7]. - The establishment of shared processing areas and improved kitchen layouts has been reported in some regions, leading to better hygiene and operational practices [4][9]. Group 3: Future Directions and Recommendations - The need for more comprehensive and mandatory regulations is emphasized to ensure that food vendors operate in compliant environments, preventing the emergence of "ghost kitchens" [10][11]. - Recommendations include increasing transparency in food sourcing and preparation processes, as well as encouraging the installation of surveillance cameras in kitchens to enhance accountability [11]. - Strengthening online verification processes and increasing enforcement actions against non-compliant vendors are suggested to improve overall food safety in the takeout sector [11].