Roskachestvo named the main risks for visitors in fast food establishments

The main risks for consumers in fast food establishments are related to sanitary and hygienic conditions and their observance at all stages of production. Elena Specenko, director of the Roskachestvo Center for Food Safety Competencies, told Izvestia about this on January 23.

According to the expert, in order to avoid these problems, it is necessary to control the temperature regime of food, since violations during storage, defrosting and cooking of products, especially perishable ones, such as semi-finished meat products, dairy components and fresh vegetables, create prerequisites for microbiological spoilage and can lead to food poisoning of consumers.

At the same time, an equally significant risk is also the "cross-contamination" of ready-to-eat food with raw products or ingredients through the hands of staff, work surfaces, kitchen tools and equipment. It is important that different dishes are used during cooking and disinfection is carried out regularly.

There are also certain risks associated with the human factor, such as insufficient training and hygienic training of employees of enterprises, high staff turnover, non-compliance with the rules of hand washing and the use of disposable gloves. In addition, at enterprises selling ready-made products with high traffic, there is a possibility of violating the shelf life of cooked dishes when stored on the distribution line of the establishment.

"Fast food is a well—established conveyor belt, where speed should not become the enemy of safety. The key challenge for the entire industry is to maintain impeccable food quality and safety in high—traffic environments. Every violation of the temperature regime, every mistake leading to cross—contamination, is not just a failure in the instructions. This has a direct impact on consumer health, undermining confidence in the catering industry," said Specsenko.

She highlighted the importance of the fact that strict regulations and principles of food safety (HACCP) were perceived not as a burden, but as the basis for a long-term and successful business. This is the only way to ensure that the customer does not pay for the speed of service with their well-being, the specialist clarifies.

In addition, large network operators usually have well-established control systems, but continuous operation and auditing at each facility are important for their smooth operation. The principle of reasonable caution is important for consumers: pay attention to the cleanliness of the hall, compliance with hygiene rules by staff and the appearance of products, Specsenko concluded.

In November last year, Igor Bukharov, President of the Federation of Restaurateurs and Hoteliers of Russia (FRiO), said that retail chains that sell ready-made food in their halls must comply with the same technical regulations as catering companies. The restaurateur noted that outlets offering culinary products for sale are no different in their activities from restaurants and catering organizations. He recalled that sanitary rules apply equally to everyone, both for trade and for food enterprises.

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