Want to end the chaos in the food industry, want to have two conditions. First, there is a perfect management system in the industry, which can supervise food and beverage outlets well, so as to standardize business practices. Secondly, enhance the sense of responsibility of practitioners and let them do things according to their conscience; We should also teach consumers how to protect their legitimate rights and interests, and what methods should be used to protect their rights when their rights and interests are violated.

A family in Hangzhou spends 2000 yuan a day. Consumers in a Japanese food store may be shocked and angry when netizens report the situation. The store was also punished by the market supervision bureau and fined 38,900 yuan.

Food safety is no small matter? In order to put an end to the chaos in the food industry, it is necessary to strengthen the sense of responsibility of catering operators. Only with their efforts can the chaos in the food industry gradually disappear.

Strengthen the professional ethics education of food practitioners, so that they can operate in good faith according to regulations. You have to tie the bell to untie the bell? In order to put an end to the chaos in the food industry, it is necessary to start from the source and strengthen the professional ethics of food practitioners. As a food operator, if we can operate in good faith, we can curb the chaos in the food industry from the source.

Establishing an effective credit system for employees in the food industry can urge operators to operate in good faith. With the credit system, businesses can be restrained and those who violate the rules can be restricted.

Market managers should strengthen supervision, and consumers' awareness of rights protection should not only strengthen the professional ethics of managers in the catering industry, but also need market supervisors to strengthen the management of stores in the catering industry. Only effective supervision and reasonable punishment can restrict the operation of catering operators while ensuring food safety.

For consumers, they should also be good supervisors, feed back the safety problems they found in the food industry to market managers, and make joint efforts to ensure food hygiene and safety.

Food safety is related to everyone's health and should attract our attention. As a restaurant operator, ensuring food safety is the basis of operation. Only on this basis can business return to ancient times.