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本篇paper代写- Food regulation in Switzerland讨论了瑞士的食品监督。瑞士堪称是世界上饭店总数最多的国家之一，它的餐饮企业有着十分严格的行业食品卫生安全标准。在瑞士，正式注册的任何餐饮企业都必须达到HCE和GMP认证体系的各项标准，否则就无法经营。GMP和HCE两大卫生认证体系针对餐饮业设定的各项具体标准条款多达数百项，其中对于餐馆厨房硬件设施和餐馆食品供货链等设定的要求最为苛刻。本篇paper代写由51due代写平台整理，供大家参考阅读。

Switzerland has one of the largest number of hotels in the world. In Switzerland, which has a population of only 7 million people, there are now more than 26,760 restaurants on the list. In addition to the dining facilities in numerous star hotels, hotels, bars and teahouses in both urban and rural areas, more than half of Swiss residents can eat at restaurants at the same time. According to one statistic, about 2.75 million meals and fast food are sold every day from regular restaurants in Switzerland, a total of more than 1 billion for the whole year. Swiss catering enterprises have very strict standards of food hygiene and safety in the industry, and the proportion of Swiss national catering industry in the national economy has increased year by year. Average sales plan according to the recent 5 years, the Swiss national restaurant industry average annual income of about 2.117 billion Swiss francs, the restaurant industry in Switzerland in the national economy has become the second only to another pillar industries of tourism.

In Switzerland, any officially registered restaurant business must meet the standards of the HCE and GMP certification systems, or it will be "delisted" by law enforcement authorities. So what are HCE and GMP certification systems? In the verdant waters of lake Geneva lies the Swiss general surveyor, a renowned international agency specializing in inspection, testing, quality assurance and industry certification. Founded in 1878, the group now has 862 offices and 337 laboratories in more than 140 countries, with its headquarters in Geneva.

HCE and GMP are the health standards established by the Swiss general notary public for catering industry. HCE certification is based on the United Nations codex alimentarius commission's GMP standards. The GMP standard focuses on the inspection and assessment of the hardware and infrastructure of the catering industry. In comparison, the HCE mainly aims at the irregular inspection and assessment of the food hygiene dynamic standard of the catering industry. At present, both of the above standards have become internationally recognized standards for the standardization and management of food hygiene and safety in the catering industry.

SGS group is engaged in the catering industry health standard certification of senior manager gilles kepel tells a reporter, who officially registered in Switzerland any restaurant would be subject to the above two rules for its daily supply of food and the hotel's hardware constraints. This health management certification system, specifically implemented by a third party, enjoys a high reputation in the global catering industry for its strict grading mechanism in the certification process. At present, including McDonald's and KFC, all new chain stores around the world must pass the HCE and GMP system certification.

GMP and HCE two health certification system for food and beverage industry the specific standard terms up to hundreds of items, including the restaurant kitchen hardware facilities and restaurant food supply chain, the most demanding set of requirements. Gilles kepel told reporters, according to the GMP certification standard restaurant kitchen facilities used in lighting lamps must adopt flameproof glass, to prevent fall off when the accident broken glass fall into the dishes of food; Installed in the kitchen, the number of power sockets position must be strictly according to the number of types of home appliances and kitchen equipped with things to determine, not any increase or decrease in quantity or put everywhere socket outlet, to try to be easy to use, metope look neat and easy; Restaurant kitchen lighting set by the GMP system to avoid direct sunlight, so that we can properly to avoid direct sunlight and make indoor storage of grain, dry goods, spices thermal metamorphism, GMP kitchen ventilation, but cannot leave the window above the hearth, influenced by natural wind cannot avoid cookers flame stability, or even cause safety concerns. In addition, the lighting fixtures above the chef's operating table and above the kitchen sink must be equipped with strong light to ensure that the operator can see the operating items clearly without eyes in any weather condition.

The GMP system also has special provisions for the storage of food containers, refrigerators and other containers in the kitchen. GMP kitchen refrigerator container storage space, storage of fish, meat, vegetables, fruits and wheat flour foods such as must be in accordance with the type deposit respectively, refrigerator temperature according to different regulation by the food and need storage time length to determine; Raw food stored in the refrigerator must be kept strictly separated from cooked food. In general, cooked food stored in the same refrigerator should be stored in the upper layer, while raw food should be stored in the lower layer. The total storage quantity of food should be appropriate. There should be space between food and food, between food and the wall of the box, so that the air in the box can circulate. In addition, the deodorizing chemicals in the refrigerator must be replaced regularly to avoid the mixing of various food odors, which will make normal food taste and affect consumers' appetite. According to the requirements of GMP, the cabinet for storing dry goods in the kitchen is equipped with free moving device, so as to provide regular ventilation, dehumidification and keep clean all year round. The goods stored in the container should be stored in different layers according to the category.

The GMP system also requires that the operating table of chefs be equipped with automatic adjustment gear, so that they can be adjusted to high, middle and low gear as required, so as to suit chefs of different heights. Work station need special leave kicking at the bottom of the grooves, ground should have a certain height, can leave half a foot into below as appropriate, to the chef and dishes mechanic can free comfortably walk or stand on the edge of the table, ventilated at the same time also more advantageous, and wet surface erosion from the kitchen. In the kitchen of a French restaurant in Geneva, a restaurant that can accommodate 200 people at the same time has 17 chopping boards that can be turned up and down freely. It is said that these chopping boards are not used by chefs at the same time, some are used only as a backup, and some are used only as special cutting boards for certain fish, meat and fruits and vegetables.

The effect of HCE system on food hygiene of Swiss catering industry mainly lies in dynamic irregular inspection and assessment. According to the regulations of HCE certification system for third party executives at least every year for catering enterprises of food hygiene safety profile of jurisdiction 3 to 4 times irregular suddenly check, to ensure that each catering enterprises for its storage and use of food to HCE certification standards in each time period. Inspection examination average comprehensive evaluation must be kept in more than 80 points, if only one score in between 60 to 79 points, the inspection will give this catering enterprises an opportunity to rectification, if the rules during the spot check again not up to standard, then the enterprise will suffer "delisted" and informed criticism. Swiss food and beverage industry at present regulations on the implementation of specific to how to wear a hat to the cook, can smoke in the kitchen, the staff should shouldn't eat in the kitchen, hand washing facilities where the installation, hand sanitizer deposit whether enough quantity made detailed provisions.

Recently, the reporter specially the field to cover the lake Geneva and the number of the old restaurant, the reporter sees in the kitchen all display a large pool, by asking just know they are not used to flush the knife and fork or dishes such as container, but I use to rinse purchasing back herbs and fruit. Although to crops has been rarely used pesticides, the use of organic and inorganic fertilizer is also very cautious, but according to the regulations of the HCE certification, all purchase back of fruits and vegetables must be soaked in water for 30 minutes or more, in order to reduce their harmful residual material in the growth process.

According to the HCE certification system, there are not only safety standards for food hygiene used by the catering industry, but also specific and detailed standards for the main recipes frequently cooked in western restaurants.

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