Seafood restaurants should be weighed and drained Menu signs indicate prices and portions

Huizhou's "seafood catering operation standard" helps the high-quality development of coastal tourism, which is Huidong Shili Silver Beach.

In recent years, as the coastal tour of Huidong continues to heat up, the business of seafood restaurants is booming, but the discount price fraud of individual operators has caused complaints from tourists.

In order to standardize coastal tourism catering services, a few days ago, the Huizhou local standard "Coastal Tourism Seafood Catering Business Specification" (hereinafter referred to as the "Specification") proposed by the Huidong County Market Supervision and Administration Bureau and promoted by the Huizhou Municipal Market Supervision and Administration Bureau was released, and will be officially implemented on May 1 this year.

The chaos of seafood restaurants affects the image of tourism

Huidong County is bordered by Daya Bay and Red Bay in the south, integrating sea, lake, river, spring, waterfall, island and famous mountains and ancient temples, and is rich in tourism resources. The coastline is 218 kilometers, the sea area is 3,200 square kilometers, and there are nearly 53 kilometers of sandy coast, which is a natural seawater swimming ground with less seawater pollution.

In recent years, as the coastal tour of Huidong continues to heat up, the business of seafood restaurants is booming, but individual operators are still not satisfied, and have begun to reduce service quality and even price fraud, which has seriously affected the image of Huidong tourism.

In this regard, the Huidong County Party Committee and County Government attach great importance to it, and have successively issued the "Implementation Plan for Regulating the Order of Coastal Tourism in Huidong County in 2023" and the "Comprehensive Renovation Work Plan for the Safe Construction of the Nipping Peninsula in Huidong County", and made comprehensive arrangements at the Sixth Plenary Session of the 12th Huidong County Party Committee, the County Two Sessions and the High-quality Development Conference of Huidong County. After more than 4 months of comprehensive rectification, the order of the Huidong coastal tour market has greatly improved.

The work report of the Huidong County People's Government proposes to develop all-for-one tourism with high quality and build a high-end coastal tourism destination in the Guangdong-Hong Kong-Macao Greater Bay Area. In order to fully implement the deployment of the Huidong County Party Committee and County Government, the Huidong County Market Supervision and Administration Bureau proposed to the Huizhou Municipal Market Supervision and Administration Bureau to formulate the Huizhou City Local Standard "Coastal Tourism Seafood Catering Business Specification", which was promulgated on March 1 and will be officially implemented on May 1 this year.

Regulate the operation of tourism seafood catering

The "Specification" is applicable to Huizhou coastal tourism seafood catering service operators (including online operations), and the canteens of centralized dining units and catering service activities managed by small catering can also be implemented with reference.

The "Specification" unifies and regulates the basic requirements, facilities, equipment and standard identification, service process, and consumer dispute settlement of coastal tourism seafood catering services, and stipulates the terms and definitions of coastal tourism seafood catering operations, the basic requirements of coastal tourism seafood catering operations, facilities, equipment and standard labels, service processes, and consumer dispute resolution.

Chopsticks and spoons are required

The "Specification" requires that the seafood catering business entity shall obtain the legal business qualification and statutory documents approved by the relevant departments (such as business license and food business license, and the actual business project must be within the scope of the food business license project), and carry out information publicity in a prominent position in the restaurant.

The relevant regulations of catering services shall comply with the relevant requirements of GB 31654. The immediate processing operation of seafood products shall comply with the relevant requirements of GB/T 23498 and GB 31654. Stop food waste and guide rational consumption. Chopsticks and spoons are provided and placed neatly for guests to use.

Business entities should handle consumer disputes in a timely manner, understand consumers' questions, and patiently explain and deal with them;

Bright spots

1

Seafood Weighing Single-use plastic bags should not be used for weighing

The measurement requirements shall be equipped with measuring instruments that have been verified by the legal metrology verification agency and are within the validity period of the verification. It is advisable to use a hollow water filtration device to drain the water and then peel and weigh the seafood, and should not use disposable non-degradable plastic bags for weighing. If the trade settlement is carried out by weight, it shall be carried out according to the net content weighing method. When weighing seafood, the water filter cage should be used to weigh after draining, and the weighing operation process and weighing results should be clearly indicated.

2

Clearly marked prices Indicate the price and portion of each dish

The Code requires that the menu should indicate the price and quantity of each dish, as well as the various charges for the service. Free cutlery needs to be provided to consumers. If disposable sterilized dishes and chopsticks are provided for a fee, the price should be indicated, and consumers should not be acquiesced to using paid dishes and chopsticks without consent.

Seafood catering business entities shall strictly implement the clear price marking system. The price of seafood sold should be clearly marked, and merchants should update the price changes of seafood in a timely manner. Seafood catering operators are encouraged to install and use electronic price displays.

Stores are required to post a notice in a conspicuous place informing customers that they can place an order only after confirming the quantity (weight), unit price, and total price of the menu. Stores are required to publicize the consumer rights protection hotline 12345 or 12315 and the corresponding rights protection department, integrity management commitment, consumer tips, etc. in a conspicuous place.

The group purchase package needs to clearly indicate the price and portion of each dish, and mark the time period, expiration date, and usage rules in a conspicuous place on the home page. There should be no false advertising, no fraud.

3

Production process: Encourage the establishment of open kitchens and other supervision

Bright kitchen and bright stove, encourage the construction of open, transparent glass curtain wall, visit channel, video surveillance and other modes of sunshine kitchen, at any time to accept consumer supervision of the whole process of production.

The "Specification" also requires the installation of video surveillance systems and other equipment to ensure the normal operation of high-definition monitoring equipment during the business period, video surveillance covers key points such as cash registers, seafood pools, seafood weighing places, kitchen processing areas, dining areas, etc., and the video data retention period is not less than 1 month.

4

Seafood pools should not have names that are likely to be confused with other categories

Seafood pool identification, each seafood pool grid should indicate the price and name of the seafood, and the same type of seafood storage in multiple seafood pools should also be marked. The price should be clearly visible. The name of seafood products should refer to the standard expression of GB/T 41545, and should not be inconsistent, misleading, or easily confused with other categories.

5

Service Requirements: Order to confirm and reprocess

In the course of the service, the "reservation service" requires timely answering of the phone and timely processing of online reservations. Take the initiative to greet customers when answering the phone and report the name and name of the restaurant. Ask and confirm the customer's reservation information, including the number of diners, arrival time, special requests, contact details, etc. Notify customers of relevant ordering information through SMS or other traceable forms (including but not limited to: successful reservation, customer name, phone number, number of people, and time of reservation). According to the customer's reservation situation, prepare the reservation of private rooms or hall seats in advance.

In the ordering service, offline ordering should take the initiative to introduce the characteristics and prices of seafood according to customer requirements. Confirm the weighing method, quantity (weight), price (unit price and total price) with the customer, provide clear and accurate consumer bills in a timely manner (the settlement documents must indicate the name of the catering unit, encourage the use of more than three settlement documents to clearly fill in the variety, quantity, price specifications, and calculate the unit price and the total price of the meal on the spot), hand it over to the consumer for verification on the spot, and then process it after the consumer confirms that it is correct, and at the same time hand over the settlement copy to the consumer for comparison at the time of settlement, and the settlement statement is kept for at least three months. Confirm with customers the requirements for how to cook the seafood dish, cooking time, taste, etc.

The online ordering service requires that the seafood products or single seafood products in the package launched by the business entity on the online platform should indicate whether they are made live or chilled. The merchant should not refuse or refuse to use the order or voucher that has been successfully booked on the online platform for any reason. Where leaflets and other media are used to publicize takeaway services, the relevant requirements should be met, and the name of the entity to be advertised should be consistent with the name on the entity's administrative license (such as business license or food business license), and at the same time, ensure that the physical goods, services, prices, and quantities are consistent with the content of the publicity, and should not be falsely advertised.

This edition is written / photographed: Nandu reporter Guo Qiucheng