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Chapter 14: Code of Ethics – Hygienic Practice 【职业操守 – 卫生】

Washed apple

Some may regard that if a food stall/restaurant delivers tasty food, he/she may feel indifferent on the hygiene practice of a stall/restaurant.

We believe that hygiene practice should be the first barrier to cross for any given food stall/restaurant, before entering the topic of discussing about the tastiness of the food.

It would be hard for one to know if the food stall/restaurant espouses high hygiene practice, especially since the kitchen area is a restricted area.

Most would also not able to discern from the taste if the food ingredients has been washed before it is cooked and served out, since the end result (the taste) would most likely be coated by sauces. The difference in terms of taste between washed ingredients and unwashed is (for eg, rice), in reality and unfortunately, razor-thin.

It will make our life much easier if we practice in an OK-standard of hygienic practice.

We don’t, and we won’t.

For eg, each and every apple that we served out, will be washed by a non-toxic drops that is suitable for cleaning fruits.

Would we be necessary to go into this extra mile by all standard (since we can just use tap water to wash it)?

We believe that the means of getting to an end is just equally important. We have a duty to stand as the stalwart sentinel to ensure that the food is hygienic, before being consumed by you.

As Esso goes: We are drivers too.

We are consumers too.

对于某些人而言,或许只要一间档口/餐馆能够做出可口的食物,卫不卫生便已不再是一个值得讨论的问题。

我们认为在还没有进入主题:品尝食物之前,整洁卫生问题是首个必需跨越的门槛。

一个人很难知道一个档口/餐馆是否有着高规格的卫生习惯,尤其是因为厨房通常是个禁区。

多数食客是很难分辨一个端在你面前的食物,在这之前是否有先被清洗过,因为味道在多数情况之下都会被酱料所覆盖。一个有清洗vs没清洗的食物(比如说,米),在味道方面而言,其实只有极小的差异而已。

如果我们只是贪图于OK程度的卫生习惯的话,坦白而言,这将会为我们整个的日常运作带来方便。

我们不会,也不想如此。

比如说,所有的苹果在还没呈现出去以前,都必须经过无毒+适合清洗水果的溶液清洗一遍,才端出给你。

真有这个必要吗(只用清水清洗也可以了吧)?

我们相信过程跟成果同等重要。我们有义务在食物还没在被你使用以前,成为一个坚定的守卫者确保着食物的卫生。

诚如Esso标语:We are drivers too.

We are consumers too.