Someone who monitors the kitchen is happy

Parents have started to pay more and more attention to students’ dietary safety issues. What do students eat at school and eat safely? Become the focus of the problem. Haizhu District public elementary and middle school kindergartens began to install food video surveillance in the kitchen from last year. At present, 104 public primary and secondary schools and kindergartens have all installed monitoring in the kitchen. The installation of a monitoring system to make the kitchen more transparent can not only play a good supervisory role, but it can also virtually eliminate the occurrence of similar accidents. However, things have two sides, monitor the kitchen, what are the defects?

Monitor the kitchen food safety supervisor's cutting board frying pans are not clean, the master does not wash their hands, the fish that comes up is not fresh ... Network monitor above a clear view, the kitchen hygiene, staff equipment, operation The process is directly exposed under the eyelids of the monitoring device. Even a flies that flies in can't escape the video surveillance's "eye-shadow", let alone waste oil. The food company “Back Chef” is also included in the scope of “Eye Eye” stalking.

Monitor the impact of cooking more guests can watch the chef show "live broadcast"

Through the video surveillance system, the camera is installed in key positions such as restaurant back kitchen cooking, tableware disinfection, food left samples, and garbage disposal. The information is transmitted to the server in live broadcast mode. The server is then transmitted to computers, mobile phones, and other terminals. The key parts of the catering industry are monitored throughout the day.

After the “camera enters the kitchen”, the catering service unit can set up a monitoring display terminal in the dining area. In this way, each diners can see the operation situation of the back kitchen at any time and realize “rest assured consumption and rest assured dining”. “On the one hand, in the course of supervision, if there are any unsatisfactory links, or the part that needs guidance can be contacted with the hotel staff on site through voice intercom, to ensure the food safety of the supervised restaurants; on the other hand, the food service in the whole city After the implementation of remote monitoring is very convenient, and improve the efficiency of law enforcement." The implementation of all-day video, if there is any problem in the middle of the link, you can call out the relevant period of video for verification.

Reserve monitoring video can be used as "show evidence"

During the trial operation of the remote video surveillance system, the company adopted a voluntary, autonomous model, and strived to allow this work “from point to line” in the near future to build more “healthy kitchens” in the urban areas that could be used for video surveillance. The conditional restaurant implements real-time remote monitoring of kitchen operations. In hotels where conditions are not yet available, it is advisable to set up internal controls or glass partitions so that consumers can see the situation of the kitchen at a glance.

This new model can clearly see the texture of the kitchen oil, and can identify whether the package is packed once, with or without the QS logo. Some conditional catering companies can even install cameras on the entire raw material entry route. Raw materials can be included in the monitoring range from unloading to entering the kitchen. Surveillance video will be kept for a certain period of time according to relevant requirements to facilitate evidence collection and supervision in the future.

Standard-definition monitoring builds a kitchen for the sun The school dining hall will mainly focus on the construction of a video-monitoring “sunshine kitchen,” which is a special case in which school cafeteria production and dining time are not uniform. However, video surveillance is required to be immediate and the video should be able to be played back, and the video surveillance data can not be saved less than 5 days, so that the teacher and students can supervise the whole production process when they eat.

The video surveillance type “sunshine kitchen” not only requires covering sensitive areas, especially key control areas such as food operation room, cooking, meal preparation and other food operation rooms and cleaning and disinfecting rooms for meals, and at least one monitoring camera device is installed in each functional area. It also requires the use of surveillance camera equipment with standard definition (resolution 720×576) or more, which will enable the display platforms such as halls and private rooms to clearly display the processing environment, placement of items, and personnel operations.

Someone who monitors the kitchen is happy to have someone licking the hotel: “Equivalent to a good steward who needs no rest”

“If a violation is discovered by the kitchen worker, the staff can use the screenshot to capture the real-time map and place it in the photo library as evidence of violations. It can also be manually recorded.” Some hotel in the Western District installed its own space some time ago. Internal kitchen monitoring system, and display to consumers in the lobby. The supervisor, Mr. Huang, told reporters yesterday that although some people say that this is just a “marketing method” for the hotel, in any case, because you can see the clean kitchen and the standardized operation with your own eyes, many people who come to eat really “have bought it very much. "The returning customers of the hotel have also increased to some extent. "The cooking is artificial, and it is impossible to achieve mechanized assembly line operations. People will inevitably have emotional fluctuations. A cook who is in a mood of restlessness is very likely to bring unhappiness to the cooking session," Huang said. The installation of a monitoring system for restaurant kitchens played a major role in their day-to-day management. According to reports, after monitoring, whether the kitchen staff wash their hands and disinfect, wear overalls, wear caps and masks, whether the floor surface is clean, and whether strict disinfection of tableware is under control.

On the other hand, the cooks will feel that their eyes are constantly watching themselves and they will increase their initiative in regulating their operations. "Equivalent to the "good housekeeper" who has come to rest without any rest to manage the kitchen. Although there are financial inputs, there are some internal disputes, but it is worth it!" Huang said that if the relevant departments communicate with them, they are willing to The system installed inside the hotel is incorporated into the remote video surveillance system that the competent department monitors in real time.

Diners: This can safely rest assured that most citizens are positive about the promotion of such a new regulatory tool, but some citizens have expressed doubts.

Ms. Hu said that people do not order cold dishes when they go out to eat. "I'm afraid they will not eat vegetables or eat them. After eating, they will eat back and diarrhea." But if you can see that the restaurant is neat and clean, the chefs wear caps when making cold dishes. Masks and chopping and cooking are separated. “When this dish is served, it's more practical.” But Mr. Meng, the citizen, does not think so. He thinks that eating in a restaurant is a delicious thing and the environment of the restaurant. It should also be pleasing to the eye. "But if you don't let me watch the chefs frying and frying in the fumes, watching them clean and unclean, and eating with friends, I feel uncomfortable and too annoyed. He thought that after supervising the kitchen hygiene, think about other methods, such as increasing penalties, and heavy penalties for unqualified health checks. “If he can't start a business, then the restaurants will certainly voluntarily do a good job. After kitchen hygiene."

Boss: Worried about the signature dish "leaked"

For the impact of the system's overall promotion, some catering company owners also have their own concerns. They fear that the electronic eye may leak commercial secrets without reservation while real-time monitoring. “Our specialties are exposed to the danger of being exposed by video!” I heard that the city will probably implement a wide range of electronic eye monitoring after kitchen hygiene. A person in charge of a restaurant in a city is worried: “In order to attract passengers, each restaurant must have several signature dishes. If the electronic eye is placed in the kitchen The master chef stirs the dish, anyone can watch it in the video, so who will protect our business secrets?” He believes that the restaurant's kitchen does not belong to public places and should belong to “corporate powerhouses”. Hard to accept. He suggested that the relevant departments should set limits on the scope of knowledge of the collected images, the authority to procure them, and the mode of use.

Conclusion Everything is a double-edged sword. Monitoring can create an open and transparent kitchen, but it also has the possibility of causing vicious competition in the industry. How to make monitoring a qualified supervisor while avoiding the industry Misunderstanding, can we make technical innovation in monitoring to make up for this shortcoming? This is a question worthy of security companies to think deeply.