在检查过程中，执法人员积极向经营者宣传食品安全、计量、消防安全等法律法规，督促商家严格落实 主体责任，规范经营行为。同时，执法人员还鼓励经营者积极参与"光盘行动"，引导消费者按需适量点 餐，在保障"舌尖上的安全"的同时，避免"舌尖上的浪费"。 截至目前，共检查877户，发现问题136条，立案2起，对检查中发现的个别商家存在进货台账记录不 全、食品储存不规范、操作区域个人物品混放等问题，执法人员已要求其限期整改到位，并将进行跟踪 复查，确保问题整改落实。 下一步，乌苏市市场监管局将持续强化对冬季食品的监管力度，以严格的执法与细致的服务，让群众在 寒冷季节里吃得温暖、吃得放心。（杜志锋 黄艳梅、张粟华） 关注食材品质：重点检查肉制品、肥羊卷、虾条、鱼丸等各类食材的进货凭证、检验检疫合格证明，确 保食材来源正规、可追溯，杜绝"三无"食材、未经检验检疫食材以及来源不明食材流入市场。同时，核 查冷藏冷冻设备的运行温度，确保符合食材储存要求，防范因贮存不当导致的变质风险。 紧盯操作规范：检查餐饮单位就餐区、后厨操作区环境卫生是否整洁，餐饮具消毒设备运转是否正常， 消毒记录是否完整规范，加工制作过程是否合规，排查生熟交叉污 ...

Core Viewpoint - The absence of "fatty pork rolls" in the hot pot market is attributed to the inherent characteristics of pork compared to beef, which make it less suitable for thin slicing and quick cooking methods like hot pot [4][10]. Group 1: Characteristics of Meat Rolls - There are two main types of beef rolls: original cut beef rolls, which are pure beef without additives, and restructured meat rolls, which are made from various parts of the animal combined with additives [2][11]. - Original cut meat rolls are preferred for hot pot due to their ability to cook quickly and maintain texture, while pork does not perform well in this regard due to its loose muscle fiber structure [4][6]. Group 2: Comparison of Pork and Beef - Pork's muscle fiber bundles are more loosely arranged than those of beef, making it difficult to slice thinly without falling apart [4][6]. - The tensile strength of pork is lower than that of beef, which affects its ability to maintain shape when sliced thinly [7]. - Beef has a higher content of connective tissue, which contributes to its juiciness and ability to retain moisture compared to pork [7][8]. Group 3: Safety Concerns - Pork is associated with a higher risk of trichinosis due to the presence of Trichinella spiralis, making it less suitable for cooking methods that do not ensure thorough cooking [8][9]. - The recommended cooking temperature for pork to eliminate parasites is higher than what is typically achieved in hot pot cooking [8][9]. Group 4: Market Dynamics - The cost of beef is significantly higher than that of pork, leading to the prevalence of restructured meat products that may use pork or other meats disguised as beef [14][15]. - The use of transglutaminase in restructured meat production has blurred the lines between different types of meat, making it difficult for consumers to discern the actual content [12][13].