Eating a mask at McDonald's
As far as I'm concerned, there may be three reasons:
Some employees of this fast food restaurant are careless in making and do not put the safety of customers first, so they are suspected of slacking off their work and paying insufficient attention to customers' life and health.
The safety of food production in this fast food restaurant is flawed and may not be comprehensive. When making food, there will be some problems in cleaning. Today you eat a mask, and tomorrow it may be toilet paper.
Although this problem is not very common, it also shows that the training of employees and the daily management and disciplinary measures are not very strict. It is necessary to formulate a strict management and discipline system to effectively restrain the behavior of employees.
In addition, when eating masks at McDonald's, everyone will be surprised if they don't know the previous events. After all, it is a famous fast food restaurant in China and even the world, which can be said to be a stain on the restaurant. But for those who are familiar with McDonald's, it has a lot of black history about food safety in its early years, such as: in July of 20 10, McDonald's was deeply involved in the "rubber door" incident; In April 20 14, McDonald's admitted to using genetically modified feed to feed broilers; 20 14 On July 20th, McDonald's supplier Shanghai Fuxi Food Co., Ltd. was exposed to using a large number of expired, deteriorated and inferior raw materials to produce fast food. There are many such incidents. I think McDonald's must have been rectified after those incidents, but there are still problems with food safety, otherwise this kind of exposure will not happen often. Coincidentally, some time ago 3 15 Burger King incident.
It shows that this hamburger shop has problems from the top to the employees. Now it seems that McDonald's is not as big as Burger King, but there must be something wrong with food safety.
After this incident, we can't kill all fast food restaurants with one stick, but related industries must take this as a warning to strengthen food safety and reduce food safety hazards.
In addition, as far as the cause of the incident is concerned, it has a lot to do with employees, and it is nothing more than a problem of system and consciousness (provided that there is no problem with the system).
The moral level of employees should be improved, not only in the fast food industry, but also in all service industries. If we only rely on institutional constraints, then under the temptation of interests, it is very likely to abandon moral responsibility and be reckless. Therefore, in today's frequent food safety problems, the moral standards of employees should be considered by every industry.