最近,随着一部纪录片《舌尖上的中国》的热播,重燃起人们对中华美食的热情,新鲜的食材、精美的菜式、复杂精细的烹制过程以及饮食传统的多样性,引爆了很多食客舌尖上的味蕾记忆。但在现实生活中,我们遇到的往往却是另外一幅景象,一系列食品安全事件令人担忧。统计数据显示,我国每天消耗200多万吨的食品,它们来自于40多万家食品生产商以及323万家小作坊小加工企业。这些遍布城乡的食品小作坊,因为生产经营环境差、设备简陋、工艺落后、从业人员素质低下,成为问题食品的重灾区。俗话说得好,开门七件事,柴米油盐 Recently, with the recent hit of a documentary “China on the Tongue”, renewed enthusiasm for the Chinese cuisine, fresh ingredients, exquisite cuisine, elaborate cooking process and diversity of eating traditions, detonated A lot of diners taste buds on the tongue. However, in real life, we often encounter is another scene, a series of food safety incidents worrying. Statistics show that China consumes more than 2 million tons of food every day, they come from more than 400,000 food producers and 3.23 million small workshops and small processing enterprises. These small food factories all over urban and rural areas have become the hardest hit areas for food because of poor production and management environments, poor facilities, backward technology and low quality of employees. As the saying goes, open the door seven things, Pimlico salt