企查查终本案件信息怎么删除

    In2017,severalrestaurantsinsuccessionwerereportedtohavefoodandhygieneproblems.Severalwebcelebrityrestaurants,fromhaidilaotoyixiaokexingandhanhan'snicetomeetyou,havebeenorderedtostopoperations.Inthewebcelebrityeconomy,therestaurantandfoodworldisindeedthriving,buttheInternetmarketingmeansthattherestaurant,afoodsafetyissuecanquicklyputoutofthefire.Externalsupervision,internalmanagementandsupplychaincontrolareallchallengesfacingtheChinesecateringindustry.


    Thisarticlefrom"interface",article:Yangqiuyue,editor:yahanxiang,originaltitle:"fromhaidilaotowebcelebritystoretosolvethefoodsafetyprobleminChina'scateringindustryhowdifficult?".


    ZhangYong,chairmanofHaidilao,saidthiswasaprophecy.2013


    By2009,hehadahunchaboutthechallengesfacingthecompany'srapidexpansion."Fiveyearsfromnow,haidilaohastwopossibilities.Thefirstpossibilityisthatitdoesn'twork,thatmanagementcan'tkeepup,thatit'sdoomed.Thesecondpossibilityistosurvive,becauseinfiveyearstherewillbeaproblemofinternationalization.""Hesaidatthetime.


    Haidilao's"kitchencrisis"hasindeedcome.


    2017-8.


    InMay,somemediavisitedHaidilaoJinsongstoreandSunGongStoreandfoundthatratswerefoundinthekitcheningredientsroom,foodservingroom,fruitroom,dishwashingroomandcupwashingroom.Someemployeesevenusedahotpotslopspoontocleanupthesewagewaste.Aftertheincidentwasexposed,HaidilaoissuedanapologyletterandahandlingnoticeonitsMicroblog.The"textbooklevelcrisispublicrelations"calmeddownthepublicopinionquickly.Inaddition,theFOODandDrugAdministrationannouncedrectificationandopeningofthekitchen,haidilaoreformedthekitchenandadjustedthestaffmanagementmechanism.


    ManycateringpeopledidnotexpectthatthepastyearsufferedthebiggestfoodsafetycrisiscateringenterprisesturnedouttobeHaidilao.


    Buttheindustry'sproblemswithfoodsafetydonotstopthere.


    TheFrenchbakeryonWukangRoadinShanghaithathaslongweekendlines


    Farine,nowallthat'sleftisastorefrontwithtightdoors.Ifyou'renewtoShanghai,youwon'trealizeitwhenyouwalkby,butthissmallshophasseenhowabakerystartedthecity'sbreadtrendandthendisappearedduetofoodsafetyissuessuchasusingexpiredflour.


    LastJuly,therestaurantbrand"Acagesmalllucky"alsoappearedcustomersfoodpoisoningincidents.Thereasonwasthatitscentralkitchenexceededtheapprovedlimitsforprocessingready-to-eatfoods,whichwerecontaminatedwithsalmonelladuringprocessing,andsubsequentlythebrand


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    Thestoreandthecentralkitchenwereorderedtoceaseoperations.Thewriterhanhan'srestaurant"happytomeetyou"andwebcelebrity'spancakeshop"lookupcroissant"alsohadfoodsafetyproblems--theirpopularity,whichhadbeenbuiltupthroughvariousmarketingmethods,wasexhaustedinalmostafewdays.


    Foodsafetyhasalwaysbeenaproblem.


    2008


    In2005,sixChinesebabiesdiedandthousandsmoresufferedkidneydamageafterconsumingmilkpowderlacedwithanindustrialchemical.Sincethen,industryplayershavebeenscramblingtogetChina'sfoodsafetyissuesbackontrack.


    Afterseveralyearsofefforts,ithasnotbeenwithoutsuccess,butthedemandforfoodsafetyinTheChinesemarketisalsoontherise.Thechangingdemandforfoodandtheadeptuseofsocialnetworkshavealsoledtoaninstantaneousexplosionoflethalityinfoodsafetyincidents.Thewords"foodsafety"canbecomeahottopicofdiscussionatanytime.


    "IkeepexplainingtopeoplethatChinaisabitlikeUptonSinclair'sAmericain'TheJungle.'"RutgersUniversity


    "Chinahasadeepdesiretogetthefoodindustrybackontrack,buttheyhavealongwaytogo,"saidDonSchaffner,aprofessoroffoodmicrobiologyatUniversityandPresidentoftheInternationalFoodProtectionAssociation.TheSlaughterhouse,publishedin1906,describesthesafetyofvariousfoodsinthemeatpackingandcateringindustries.ThebookhelpedreformfoodsafetyintheUnitedStates.


    Globally,millionsofpeoplegetsickeveryyearfromeatingunsafefood,andtheWorldHealthOrganizationestimatesthatfood-andwater-bornediseasescauseabout2.2milliondeathseachyear.


    ItwillnotbeeasyforChinatosolvetheproblemonceandforall.


    Underscale


    In2012,thegoldenageofpopularChinesecuisinebegan.Hangzhougrandmotherhome,greenteaastherepresentativeofthe"fastfashioncatering"booming;Investorsoutsidetheindustryhaveenteredthemasscateringsectorwithhugeamountsofcapital.From2014,


    Aroundtheyear,the"heavymarketinglightproducts"oftheInternetcateringappeared,networkcateringhasgraduallydevelopedandgrown.These"fastfashion"cateringbrandshavegainedpopularityrapidlythankstotheobviouscelebrityeffectandthepromotionofsocialnetworks.


    AccordingtotheNationalBureauofStatistics,thecountry'scateringrevenuereachednearly4trillionyuanin2017,up10.7percentyearonyear.


    Meituananddianping'sdataaremoreintuitive.FromtheperspectiveoftheincreaserateandstoprateofMeituanreviewline,highopeningrateandhigheliminationratehavebecomethenormalsituationinthecateringindustry.TakeBeijing,Shanghai,GuangzhouandShenzhen,thefourmostpopularcities,forexample.Newrestaurantsareopeningeveryday


    Morethan100restaurants.Atthesametime,istherestaurantturnoverrategreatlyaccelerated,everymonththerestaurantclosurerateof10%,theannualcompoundclosurerateofmorethan100%.


    Speedandscaleexacerbateoperationalrisksacrosstheindustry.


    "Inthepastfewyears,thecateringindustryexperiencedaperiodofrapiddevelopment.However,duetothelackofsupervisionandprofessionalmanagementexperienceofenterprises,manyproblemsdidappearinthedevelopmentoftheindustry."ZhangJingfu,vicePresidentoftheChinaHotelAssociation,toldJiemianNews.


    AftertheHaidilaoincident,thestoresinvolvedwererectifiedonDecember26,2017


    Daytocomplete.Bothstoresareopentothepublicandthemedia,withlargescreensshowinglivekitchenscenes,andJinsonghasrenovatedandupgradeditskitchenlayout,disinfectionandcleaningequipment.


    "Whenthiskindofincidenthappens,it'smoreaboutthedeepmanagementofthecompany.""Thecompanysaidinalaterstatement.IntherapidexpansionofHaidilao,problemssuchasinsufficientmanagerialtalentreserveandlackofsupervisionarethedeepcausesofthisincident.


    Since2014,Haidilaohasspeededupthepaceofstoreopening,with18newstoresopenedin2014,31in2015,and80moreplannedfor2017


    Home.Accordingtothecorepersonneltrainingcycleofatleastthreeyears,Haidilaoisindeedfacingaseriousemployeereserveproblem.Inadequatestafftrainingandmanagementwillleadtoadeclineinservicequality,andfoodsafetyproblemswillbemoredifficulttoavoid.


    Tosomeextent,thisreflectsthestatusquoofthegamebetweenrapidexpansionandqualityassuranceinChina'scateringindustry.


    Inparticular,thegrowingnumberofwebcelebrityrestaurants."Ifthefounderdoesnothaveexperienceincatering,itislikelythatthemanagershebringsinarenotveryprofessionalanddonothaveexpertiseinproductionandcirculation,logistics,supply,foodsafety,etc.,thenthebrandwillhavesupplychainormanagementproblemswhenexpandingmultiplestores."CateringmanTianLigangsaidtoJiemianNews.


    Shanghaifoodanddrugadministrationbegantosortoutthe"webcelebrity"cateringbrandinformationattheendof2017.Atpresent,ithaspreliminarilyformedthe"webcelebrity"cateringbrandinformationbaseinShanghai,includingmorethan100"webcelebrity"brandsandnearly2000brands


    Homestores,andplanstobuildonthis"webcelebrity"keyregulatorylist.


    Storeswith"rapidexpansionandextremelylongqueues"arethefocusofscrutiny."Longqueuesmeanthestoreislikelytobeoverstretched;"Ifyouopenastorequickly,theremaybelaxregulationandfoodrisksduetooverexpansion."ShenWeitao,directoroftheFoodandFoodsupervisiondepartmentoftheShanghaiFoodandDrugAdministration,explained.


    "Detailsfrombeginningtoend."


    Infact,regulatorshavenotbeenidle.ButtheproblemsfacingChina'srestaurantindustrycannotbesolvedonebyone.


    Aprojectcalled"BrightKitchenandBrightStove"startedin2014


    ItbegantobedeployedinFirst-tiercitiesinChinain2000.Insimpleterms,consumerscanwatchtheoperationofthekitchenbehindtherestaurantthroughthesurveillancevideowhileeatingintherestaurant.RegulatorsinBeijingandShanghaiareleadingthepushfor"brightkitchensandbrightstoves"inthecateringindustry.


    Butthepersonageinsidecourseofstudythinks"brightkitchenbrightstove"theactionisconfinedtosurfacelayer.


    "Forexample,thedishclothinthekitchenisoneofthemostdirtythings,butyoucan'tseehowoftentheyaredisinfected,soaked,changedorrinsedwithrunningwater.""Brightkitchensandbrightstovesmakeconsumersseemoreofthelinksatthebackend,whilepreviousfoodprocurement,processingandotherprocessesstillhavepotentialfoodsafetyrisks,"Mr.Tiansaid.Afterall,install100likeHaidilaoJinsongstore


    Multiplecamerasarenotcommon.


    "There'snobusinessliketherestaurantbusiness,whereit'sallaboutdetails."ThecateringindustryChengduBigrongandcateringmanagementCo.,LTD.,ChairmanOfLiuChangminghadin"thetasteofopeningarestaurant"inabooksuchlaments.


    Whetheritisexternalsupervisionorinternalmanagement,thecontrolofdetailsbecomesachallenge.


    ForXibeiOatNoodleVillage,thechallengeofcleaningthekitchenistoseparaterawfoodfromcookedfoodduringthemealpeakperiod,soastopreventcross-infection.Inadditiontotrainingemployeesrepeatedly,thecompanyalsosetsupconvenientappliances(suchasdisposablegloveracks)inprominentplaceswheretheoperatingwiresarelocated,andsetsuprefereestoconducton-siteinspections.


    "Fromafoodsafetypointofview,thecompanymustmeettherelevantstandardsintermsofpersonalhygiene,cleaninganddisinfection,crosscontamination,timeandtemperature,buildingstructureandcivilizedoperation,etc."XibeiOatNoodleVillagerelevantpersoninchargeoftheinterfacenewssaid.Forexample,thekitchenshouldfinishcleaningthefoodutensilsfirst,thentheequipmentandenvironmentshouldbecleaned,andallequipmentandfacilitiesshouldberemovedforcleaning.


    ChinesefastfoodbrandYongheKingalsohasitsownstandards.


    Yongheking'sdetailedstandardsandguidelinesonkitchencleaning.Inadditiontotheregulartrainingandassessment,andtheon-dutymanagementpersonnelwillbeonpatrolatanytime,theYongheKingwillalsoformulatetheregulations


    SOC(StationObservationChecklist,WorkstationObservationChecklist).


    Thesedetectioncontentismeticuloustodifferentcolortoweliscleandifferentplace;Towelfolding,howtotakeoutthetowel,howtousethetowel,whichcolortoputintothedisinfectionbucketafterusingthetowel,etc.


    "Wehavestrictgoldstandardsforourproducts--temperature,tissuestate,smell,texture,taste.Establishandcontinuouslyimprovetherestaurantoperatingstandardsystem,coveringfoodsafety,personalhygiene,rawmaterialreceiving,rawmaterialandfinishedproductstorage,foodcookingprocedures,cleaninganddisinfection,fryingoilqualitymanagement,wasteoilmanagement,newproducttraining,etc."YonghetoldJiemiannewsinawrittenreply.


    "Systems"andstandardization


    Infact,foreignbrandssuchasMcDonald'shavelongsinceintroducedSOC


    Testingsystem.Butinamarketaslabour-intensiveasChina,managersinthecateringindustryhavetodealwithstaffturnover--whichmeansthatemployeesacompanyspendsmoneyandtimetrainingaremorelikelytoleaveinashorttime.


    Theturnoverrateofstaffinthecateringindustryismorethan15%everyyear,andthatofthefastfoodindustryismorethan15%


    40%.However,thecateringindustry,especiallythetraditionalChinesefood,mainlyadoptsthewayofapprenticeandmasterinheritancetocultivatetalents.Thecultivationscaleislimited,andtheprofessionaltalentstrainedbyprofessionalcollegesandcookingtraininginstitutionscanhardlymeettherequirementsintheshortterm.Thesefiguresarefromthe2017ChinaCateringIndustryDevelopmentReportreleasedbytheMinistryofCommerce.


    TianHas20


    Manyyearsofchainrestaurantexperience.HeiswellawarethattherearenotmanychainrestaurantmanagementprofessionalsinChina.Veryfewpeoplecomeoutofthe"system",exceptforsomelargeoverseasholdingcompanies,largechainrestaurantscanonlybeabletohireprofessionalmanagers.


    The"system"hereferstoisabigcompany.Suchforeign-fundedcateringenterprisesasYumbrandsandMcDonald'shavearelativelycompleteandmaturesystemforselectingandcultivatingtalents,whichcanensureareliableemployeeinthefastflowingtalentmarket.


    AtMcDonald's,oneiscalledOJE(OntheJob)


    Ensuretheinternalstafftoachieveitsglobalstandard.McDonald'swillletprospectivecandidatesworkintherestaurantforthreedaysandpass360


    Degreeevaluationmethodevaluatestheapplicantandthenmakesthedecisionwhethertohireornot.Thismethodcaneffectivelyimprovethequalityofhiredtalents.


    "TheChineserestaurantindustryisnotperfect.""ButwhencompanieslikeMcDonald'sandYumBrandsentertheChinesemarket,theyalsobringhighfoodsafetystandardstoChina,whichisgoodfortheindustry."


    ThereferencethesebigforeigncateringcompaniesbringtotheChinesemarketisalsostandardization.


    "Therearealwayspeoplewhomakethedecision:Ifthemeatfallstotheground,shouldIputitback?


    "BillMahlerisaSeattleconsumeradvocate.AsforeigncateringcompaniescontinuetoentertheChinesemarket,hehasalsobecomerelevanttothecountry'sfoodsafetyissues."AlthoughChinaisaverymodernandvibrantsocietyinappearance,itdoesnothavealonghistoryintermsofregulatoryintensityandstandardizedoperationoftheindustry,"hesaid."HetoldTheNewYorkTimes.


    TheindustrializedoperationofwesterncateringprecededthatofChina.ThisiswhyintheWesternworldMcDonald'sandStarbuckswereborn,whichcanbereplicatedaroundtheworld.Standardizingtheoperation,though,ultimatelyavoidsunnecessaryhassles--suchaswhattodowithapieceofmeatthatfallstotheground.


    Buttheyhavealsogonewrong.


    Thereisasayingintheindustrythatgoes,"Itmaynotbethesupplychainthatmakesyoufamous,butthesupplychaincanmakeyoufail."


    TheOsiaffair,whichonceplungedbigforeigncompaniesintocrisis,alsohappenedinthesupplychain.TheXinhuanewsagencyreportedthatbetweenJune18and30,2014


    DuringtheJapaneseholiday,workersatShanghaiHusiusedexpiredorrottingmeattoproducechickenMcNuggets,beefpattiesandotherfoodproductstotaling5,108cases.


    TheShanghaifactorysuppliesingredientsforMcDonald's,KFCandotherfastfoodrestaurants.


    Bigcompaniesarestillstrugglingtoshakeoffthefallout.


    Inadditiontocreatinganewinternalorganizationresponsibleforfoodsafetyandsupplychaincontrol,McDonald'sexportsitsownstandardizationrequirementstoitsownsuppliers.


    "McDonald'stopsuppliersare20orso,andtheyaccountformorethan70percentofus


    Purchasing.Withsuchcentralizedprocurement,theirowninvestmentinthefactoryisrelativelyhigh,andwillalwaysmeetMcDonald'sstandards.""Forexample,ateverykeypointtherewillbeavideosurveillancesystem(CCTV),whichwecanspotcheckatanytime,"ZhangJiain,CEOofMcDonald'sChina,saidinamediainterview.Atthesametime,theirmanagementstandardsalsoneedtobeinaccordancewithMcDonald'sstandards,suchaslaborstandards,overtimeandwelfarestandards,etc.EvenifthereisnounifiedstandardinChina,McDonald'ssuppliersarealsorequired.Westillhavefullconfidenceinfoodsafety."


    Butformostsmallandmedium-sizedcateringenterprises,accesstothestandardsupplychainsystemisstillnoteasy.


    "Frequentfoodsafetyaccidentscanbesolvedfromthesourcebystandardizingfoodmaterialsandfoodproducts."HanMing,PresidentoftheChinaHotelAssociation,saidatthelaunchofthecateringsupplychainintegrationplatformZhongmeiLian.


    Infact,cateringenterprisestoachieve