Eateries adopt safety procedures


  • ASEAN+
  • Friday, 11 Jun 2004

FORTY Beijing restaurants took a proactive step on Wednesday to ward off food poisoning.  

The group of long-standing traditional Chinese restaurants signed a joint commitment to ensure food safety.  

These restaurants, mainly located in Xicheng District, will also take the lead in the city's catering circle to introduce Hazard Analysis and Critical Control Point (HACCP), in their daily operation.  

Restaurant owners say a lack of effective supervision and management could be behind frequent cases of food poisoning in Beijing and other parts of the country.  

HACCP is a preventive process control system which identifies and monitors critical control points in food production, storage and transportation to guarantee the safety of the final product, said Cai Changjing, an official with the Beijing Health Supervisory Office. – China Daily  


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