Hot pot, a beloved and evergreen concept in the catering industry, is undergoing a significant transformation with the introduction of new industry standards. According to the China Cuisine Association, under the support of the State Food and Drug Administration, the association is currently developing comprehensive guidelines that cover the entire hot pot supply chain. These standards aim to ensure food safety, promote transparency, and improve the overall quality of hot pot services across the country.
The new regulations will focus on three main areas. First, they will emphasize corporate integrity and the development of a robust credit system. Member companies will be required to maintain detailed credit records, and regular evaluations will be conducted to assess their credibility. The association will also work on enhancing self-regulation and establishing professional ethics within the industry. Second, the standards will encourage a "social co-governance" model for food safety, promoting initiatives like "Ming Kitchen Bright Stove" to increase consumer awareness and trust. Third, the association will implement a certification process for the "Food Safety and Nutrition Management System," encouraging hot pot restaurants to conduct internal audits based on strict criteria such as ingredient sourcing, food preparation, on-site management, service quality, nutrition, and integrity practices.
Major hot pot chains like Haidilao and others have expressed support for these standards, acknowledging that while each company already has its own operational guidelines, a unified standard will help create a more consistent and fair evaluation system for the entire industry. Experts note that hot pot is one of the most standardized food formats, with ingredients typically divided into dishes, broths, and dipping sauces. Implementing operation specifications for hot pot represents a major step toward improving the overall standardization of the catering sector.
In addition to these efforts, the Hot Pot Professional Committee of the China Cuisine Association plans to introduce two key documents this year: the "Hot Pot Store Safety Management Regulations" and the "Hot Pot Shop Grading Regulations." These will address various aspects of safety, including food handling, fire prevention, operational procedures, facility maintenance, kitchen management, and organizational structure. Environmental protection, health conditions, service standards, and legal parking requirements will also be included in the new guidelines.
With these measures, the hot pot industry is taking a proactive approach to ensure not only the safety of its products but also the enhancement of the dining experience. By setting clear benchmarks, the industry aims to protect the delicious taste that people love and build long-term trust with consumers.
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