Supermarket shopping mall "genetically modified food" should be prohibited "hide and seek"

How to ensure children enjoy delicious and safe meals at school has become a major topic of the two sessions. Food safety is a shared responsibility, and it’s a daily challenge that affects everyone. At this year’s two sessions in Kunming, many delegates expressed concerns about the safety of school catering. From the sterilization of tableware to small dining tables under strict regulation, and even the controversial issue of genetically modified (GM) foods, CPPCC members have raised comprehensive concerns regarding food, utensils, and the dining environment. Song Qing, a member of the Kunming Political Consultative Conference, pointed out that while disposable sterilized tableware is convenient, it’s impractical for people to bring their own. He proposed implementing management measures to regulate the dishwashing industry. Sun Mei-hsiu, another CPPCC member, suggested using the role of sub-district offices to organize a “small dining table” chain, aiming to eliminate issues like “waste oil” and “rotten vegetables” from the source through centralized management. As the saying goes, “disease comes from the mouth.” With rising public awareness of health, people are more concerned about diet hygiene. However, attention is often focused on the food itself, with less emphasis on the cleanliness of the tableware used to serve it. Song Qing submitted a proposal titled “Suggestions on Supervision of the Dishwashing Industry.” According to statistics, only 20.5% of manually sterilized tableware meets standards, and chemical disinfection reaches just 72.8%. Chemical residues can be harmful, while centrally cleaned tableware has a sterilization rate of up to 98.5%. Yet, problems persist in the local market, with some one-yuan disposable tableware raising doubts among consumers. To address these issues, Song Qing called for the immediate introduction of the “Regulations for the Disinfection of Centralized Tableware in Kunming City,” as a draft was prepared in 2010 but never implemented. Strengthening oversight, conducting regular inspections, and setting up complaint hotlines are also necessary steps. He also noted that large restaurants with proper cleaning facilities should not rely on disposable tableware. Some restaurants use visible disinfection methods, which help build customer confidence. In recent years, disposable tableware has faced scrutiny. Many people prefer packaged sterilized utensils when eating out, believing them to be clean and safe. However, reports of dirty or moldy tableware have sparked concern. For example, a citizen found dirt and mold in a set of sterilized bowls and requested a replacement. Others, like Ms. Huang, boil the tableware before use, despite its claimed sterility. Mr. Zhu questioned why Kunming still charges one yuan for sterilized tableware, unlike other cities where it is free. He wondered if Kunming could follow suit by ensuring hygiene without additional fees. Regarding the “small dining tables” near schools, Sun Mei-hsiu highlighted serious issues: lack of licenses, unqualified staff, and no official supervision. These small operations often lack proper hygiene, storage, and safety measures, posing risks to students. Sun proposed establishing a “Measures for the Management of Small Tables,” requiring health certifications, standardized procedures, and separate areas for food preparation and student rest. She also recommended forming joint inspection teams involving multiple departments to ensure compliance and safety. On the topic of genetically modified (GM) foods, Yang Kun, a CPPCC member, emphasized the ongoing debate over their safety. Many GM foods, especially oils, are sold without clear labeling, leaving consumers unaware. While some products feature small print indicating GM ingredients, others omit such information entirely. Yang advocated for full transparency, suggesting that supermarkets establish dedicated GM food counters and enforce strict labeling laws. Relevant authorities must strengthen oversight to protect consumer rights and ensure accurate product information. Overall, the discussions highlight the need for better regulation, greater transparency, and stronger enforcement to ensure food safety and protect public health.

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