Yesterday, Master Kong’s Laotan Pickled Cabbage Instant Noodles returned to the shelves of Carrefour and Wal-Mart supermarkets, and quality inspection reports were posted. The relevant customer service said, “Products related to flag planting are still not available on the shelves. The ones that are on the shelves are normal. Edible! "I think we can provide clearer and more timely feedback to the public about which factories are involved in planting flags and what are their current rectification measures.
As a well-known brand, Master Kong, especially when the epidemic situation in Shanghai and other places is severe, the return of Laotan Pickled Cabbage Noodles to the shelves will definitely cause a sales frenzy, especially if the brand cooperates with merchants to organize some dumping activities. The impact of negative events will not disappear in a short time.
Actually, think about it, is this beef noodle being affected by the flag-planting vegetable industry? Just because it contains sauerkraut, it was removed from the shelves, but other flavors were not removed from the shelves. When it was exposed before, we had some stock at home, but we didn’t eat it for a few days. After that, it was good to throw away the pickled cabbage buns and use them to make fried noodles. However, my husband told me to throw away all the stock at home. She said, "A company can't even eat it." The ingredients inside are so dirty and there is no supervision at all, how can its noodles be clean? After the Tukeng pickled cabbage was exposed at the March 15 party, Master Kong, Uni-President and other cooperative companies apologized overnight, and Laotan was removed from the shelves of e-commerce platforms and supermarkets. Sauerkraut-related products. Under the epidemic, Laotan Sauerkraut Beef Noodles have reached a turning point. A supermarket is filled with Laotan Sauerkraut Beef Noodles. In this special period of shortage of supplies, Laotan Sauerkraut Beef Noodles are really saved. The price is usually reduced. No one knows how to buy it, and they probably can’t control it so much now. The reason why the merchants didn’t lower the prices is probably because they were thinking that in this special period of rising prices, it would be good if I didn’t raise the prices.
My husband used to do it. Everyone likes to eat Laotan pickled cabbage instant noodles. Not only my husband, but also my colleagues, friends and even our two children love to eat it. However, after the March 15th holiday was exposed, I felt extremely sick in my heart. Even my friends , colleagues all condemned these unscrupulous companies and said that they would never buy similar food in the future.
Food is the most important thing for the people. It’s okay to be short of food, but it’s enough to eat it. The hygiene of the products must be guaranteed! Whether Master Kong or Uni-President, they are both well-known large companies. How can they use pickled cabbage buns made by similar hand-crafted workshops? Are they really ignorant of the purchasing process or just turn a blind eye? Is it natural? I’m afraid these are the things that instant noodle companies should reflect on and review.
Food safety has always been a topic of concern to the public, but some people just take chances and think that they will not be found guilty. Forget: Water can carry a boat but it can also overturn it. In today's era of rapid development of information, everyone is a self-media, and public supervision is everywhere! It doesn't work.
The reason why food safety and quality problems often arise is that on the one hand, operators are taking chances, and on the other hand, the punishment is too light and only increases if it is not hit. Only by severely punishing him until he doesn't want to or dare to do it can we minimize the occurrence of these situations.
What was exposed on 3.15 was Laotan pickled cabbage. Think about how many things we can rest assured! Food. Fertilizers, pesticides, additives, preservatives, and preservatives are everywhere. The key issue now is to raise the public’s awareness of prevention and to produce and process safe food scientifically and from the source.