As the president of the Catering Chamber of Commerce of the Chongqing Federation of Industry and Commerce, Yan Qi, member of the National Committee of the Chinese People's Political Consultative Conference and chairman of Chongqing Taoranju Food Culture (Group) Co., Ltd. (hereinafter referred to as Taoranju Group), submitted 9 of the 12 proposals involving the catering industry. Taoranju Group, which she founded, is one of the top 100 catering enterprises in China, ranking first in the list of catering hotels (accommodations) in Chongqing's commercial circulation industry.
During the two sessions of the National People's Congress, Yan Qi said in an exclusive interview with a reporter from the 21st Century Business Herald that the disease came out of his mouth. According to the statistics of the National Bureau of Statistics, the scale of catering revenue in the total retail sales of consumer goods in 2019 reached 4.67 trillion yuan, an increase of 9.4% year-on-year, and the number of stores in catering enterprises nationwide reached 9.9188 million. The catering industry is an important line of defense against the new crown epidemic, and she suggested that the disinfection qualification of cold chain food should be strictly controlled, and the mutual recognition of test reports across regions should be implemented to shorten the time spent in the circulation of ingredients in the catering industry due to repeated testing.
Yan Qi Source: TaoRanju Group
On October 16 last year, the Comprehensive Group of the Joint Prevention and Control Mechanism of the State Council in Response to the Novel Coronavirus Pneumonia Epidemic issued the Technical Guidelines for the Prevention and Control and Disinfection of the New Coronavirus in the Production and Operation of Cold Chain Food, the Technical Guidelines for the Prevention and Control of the New Coronavirus in the Production and Operation of Cold Chain Food, and the Technical Guidelines for the Prevention and Control and Disinfection of the New Coronavirus in the Production and Operation of Cold Chain Foods, which require that the outer packaging of cold chain food raw materials and semi-finished products from high-risk areas (countries) of the new crown pneumonia epidemic should be strictly and effectively disinfected before entering the enterprise or warehousing.
On November 8 last year, the Comprehensive Group of the Joint Prevention and Control Mechanism of the State Council in Response to the Novel Coronavirus Pneumonia Epidemic issued the Notice on Printing and Distributing the Preventive and Comprehensive Disinfection Work Plan for Imported Cold Chain Food (Joint Prevention and Control Mechanism Comprehensive Issue [2020] No. 255), pointing out: "Production, processing, storage, sales and other production and operation units organize or entrust qualified disinfection units to carry out disinfection." ”
On December 1 last year, the State Administration for Market Regulation held a teleconference to strengthen the traceability management of imported cold chain food, comprehensively promote the construction of the traceability management platform for imported cold chain food, further strengthen the "material defense" measures for the import risk of the new crown virus, and hope that catering enterprises around the world will strictly comply with the implementation of relevant requirements, actively cooperate with the strengthening of epidemic prevention measures, conscientiously implement the management measures for imported cold chain food in various places, and carry out the implementation of imported cold chain food disinfection.
However, in actual operation, Yan Qi found that first, the qualification of disinfection enterprises is difficult to determine. There are two main types of disinfection units that cooperate with catering enterprises: enterprises that produce cleaning agents and disinfectants, and enterprises that implement insect pest eradication services. These two types of enterprises report that they have the ability to implement disinfection and provide qualification certificates for disinfection personnel, but most of the qualification certificates are provided by industry associations or third-party organizations. It is difficult for catering enterprises to identify whether the "relevant qualifications" provided by disinfection enterprises comply with the specifications and have the ability to disinfect operations.
Second, it is difficult to recognize each other in cold chain food test reports. At present, most local regulatory departments only recognize the nucleic acid test reports and disinfection certificates issued by local testing institutions, while most of the formal test reports and disinfection certificates issued by qualified testing institutions in other places are not recognized. Individual provinces do not recognize each other's test reports and disinfection certificates even between cities within the jurisdiction of the province.
She told the 21st Century Business Herald reporter that due to the repeated testing caused by the mutual disapproval of the test reports by the local regulatory authorities, it was forced to extend the time spent in the circulation link, resulting in the restaurant out of stock. In addition, the validity period of some cold chain food raw materials is short, and some ingredients are scrapped due to expiration, resulting in food waste, and catering enterprises have borne greater losses.
She suggested that with the province or city as the unit, the government regulatory department publishes the directory of disinfection units that meet the requirements, improves the relevant national standards and operating standards for cold chain food disinfection operations, clarifies the qualifications that disinfection units and personnel should have; and formulates risk level management measures. For imported cold chain food with complete information such as nucleic acid test report, import inspection and quarantine certificate, disinfection certificate, etc., it is exempted from entering the transit supervision warehouse, and can be directly transported to the store after filing; the implementation of cross-regional mutual recognition of disinfection certificates, test certificates, and test reports reduces the unnecessary time and cost caused by the circulation link.
Yan Qi said that according to the statistics of relevant departments, nearly 10 million catering enterprise stores across the country, including takeaway express brothers, the catering industry has more than 30 million employees. There are more than 70,000 catering enterprises and nearly 1 million catering industry employees in Chongqing alone. If an epidemic occurs in some catering enterprises in a region, the consequences are unimaginable. Therefore, she also suggested that the state include catering and other life service industry practitioners in the first batch of key groups of new crown vaccination, and provide vaccination protection to ensure industry safety and people's health.
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