The 12th Sichuan Internet + Catering Summit held in Chengdu The upstream and downstream of the industry talked about "science and technology to help food safety"

On December 16th, the 12th (2021) Sichuan Internet + Catering Summit of "Gathering Momentum to Break the Situation and Wisdom To Lead the Taste" co-sponsored by Cover News, West China Metropolis Daily, Chengdu Faner, Tianhu Technology, Sichuan Food Search, and Chengdu Restaurant Association was held in Chengdu. In the roundtable forum, Yuan Xiaoran, executive chairman of Chengdu Catering Association, Wang Yijiao, chairman of Chengdu Xieshenglong Food Co., Ltd., Jiang Hua, founder of Bao Feng, Wang Shan, deputy general manager of Manwei Dragon Kitchen Brand of Sichuan Xiaolongkan Holding Group, and Wu Yuduo, regional partner of Fat Brothers and Fat Brothers Meat Crab Cooker Chengdu, discussed the topic of "technology helps food safety"

Yuan Xiaoran said that this year Chengdu ushered in the creation of a "national food safety demonstration city" national acceptance, around this, chengdu catering association did a lot of industry publicity work.

From June to September, which lasted more than 3 months, under the joint guidance of the Marketing Food Department, the Foreign Affairs Liaison Department and the Press and Publicity Department of the Executive Committee of the Chengdu Universiade, and jointly sponsored by the Chengdu Catering Association, the "Universiade Catering Happiness and Good Food Light" Chengdu Recommended Experience Restaurant Top100 Evaluation Activity specially formulated the ""Universiade Catering Happiness Good Food Light" Chengdu Recommended Experience Restaurant Top100 on the List of Ten Articles. On top of the traditional standards, the "Ten Articles" provide a reference for the development direction of Chengdu restaurants from ten aspects, such as legal operation, food safety, service quality, professional skills, health and nutrition, anti-waste, green environmental protection, brand characteristics, development concepts, and cultural exchanges, of which building a solid food safety bottom line is the key.

In September, under the guidance of the Executive Committee of the Chengdu Universiade and the Chengdu Municipal Market Supervision and Administration Bureau, the Chengdu Catering Association held the Chengdu Catering Industry Integrity Self-Discipline and Food Safety Work Training Meeting, at which the "Chengdu Catering Association Created a "National Food Safety Demonstration City" Proposal was issued.

Under the severe situation of epidemic prevention and control, the Chengdu Catering Association has repeatedly issued notices and initiatives, requiring the catering industry to further do a good job in epidemic prevention and control, especially in the procurement of imported cold chain products, and must ask for evidence and tickets.

Wang Yijiao said that Xieshenglong Food strictly follows food safety requirements in the production stage of the factory, and forms dynamic data to track the production process in real time through software testing, raw material traceability and other means. In the store link, Kyomori Takashi Food entered the Ito-Yokado store, in addition to self-inspection, it is also subject to Ito's testing and third-party testing, forming a comprehensive supervision.

Bao Feng Ye Bao, founded by Jiang Hua, is a new brand that has only been born for more than a year, but has developed rapidly. When it comes to food safety, he said that he has adopted a "take-ism" approach, such as choosing a big brand that cooperates with leading enterprises when purchasing raw materials, "giving leading enterprises any standard, according to that standard to supply us, even if the price is higher." "In terms of factory processing, they are also learning to apply mature standards to their own product production, and further optimizing product characteristics and technical requirements." In terms of stores, an online and offline supervision and management system has been formed.

Wang Shan said that At the end of 2020, Manwei Dragon Kitchen developed a small packaging production line specializing in the production of small bags of hot pot base. The small bag packaging production line realizes the classification and palletizing of the product through the visual identification system, and then connects to the traceability system to achieve one bag and one yard. Each sachet of packaging substrate has its own traceability QR code, which realizes the traceability of edible oil before the table. At present, the sachet packaging measures have covered all Xiaolongkan stores nationwide. In 2021, Manwei Dragon Kitchen upgraded the two-dimensional code on the packaging bag and opened up the system of kitchen waste grease recycling and treatment enterprises downstream. After scanning the code, consumers can not only trace the source upstream, but also track and supervise downstream to understand what enterprises recycle these waste oils and how to deal with them.

Wu Yuduo shared three measures of the fat brothers' meat and crab pot in ensuring food safety. One is to build a sun kitchen. Install high-definition cameras in areas such as crab killing rooms and cooking rooms, and broadcast them in real time in stores, allowing consumers to monitor the operation dynamics of the kitchen. The second is to provide on-site crab picking services. After the consumer selects the crab, the store engraves an exclusive mark on the back of the crab through a carving gun to ensure that the consumer chooses the crab. The third is to hire an authoritative third-party testing agency to go to stores across the country from time to time to check food safety problems.