Hot pot has remained a popular and enduring favorite in the catering industry. Recently, the China Cuisine Association announced that it is developing an industry standard for the entire hot pot process, with support from the State Food and Drug Administration. This initiative aims to enhance food safety and operational integrity by introducing quantitative data monitoring. The association will also implement a "Food Safety and Nutrition Management System" certification program, granting licenses based on rigorous assessments.
The new standards focus on three key areas. First, they emphasize building a strong corporate integrity and credit system. Member companies will have their credit files established, and regular credit evaluations will be conducted. This will promote better information sharing and application among members. Additionally, the association plans to improve self-discipline guidelines and establish professional ethics within the industry. Second, the standards will promote a model of "social co-governance" for food safety, encouraging hot pot restaurants to adopt the "Ming Kitchen Bright Stove" initiative, which increases transparency and satisfies consumers' right to know. Third, the association will launch the "Food Safety and Nutrition Management System" certification, urging enterprises to conduct self-assessments based on comprehensive criteria such as raw material sourcing, food processing, on-site management, service quality, nutrition, and integrity practices. This ensures long-term regulatory sustainability.
Many leading hot pot chains, including Haidilao and others, have expressed support for the standardization efforts. While each company already has its own operating procedures, a unified set of standards will help create a more consistent evaluation framework, promoting better industry-wide compliance. Experts note that hot pot is one of the most standardized food formats, with dishes, base ingredients, and dipping sauces clearly defined. Implementing operation specifications for the hot pot industry represents a significant step toward improving the overall catering sector's standardization.
In addition to these efforts, the Hot Pot Professional Committee of the China Cuisine Association has announced plans to introduce the "Hot Pot Store Safety Management Regulations" and "Hot Pot Shop Grading Regulations" this year. These regulations will cover various aspects, including food safety, fire prevention, operational safety, facility management, kitchen operations, and organizational structures. Environmental protection, health conditions, service standards, and legal parking requirements will also be incorporated into the guidelines. With these measures in place, the hot pot industry is taking a proactive approach to ensure both quality and safety, protecting the delicious experience that people love on their plates.
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