春节临近,出去吃饭的机会就会增加。笼络客户要吃饭,学习培训要吃饭,总结交流要吃饭,工作繁忙回家懒得做饭还要在外面吃……可是,把自己的营养和安全交给不认识的人,真能那么放心?饭店的卫生合格么?原料新鲜么?调味品质量怎样?烹调油是否反复用?肉里加亚硝酸盐了么?炒菜时过火了么?环境卫生容易看出来,菜里的不安全因素就难看透了。这里就借您一双慧眼,大家一起行动,把餐馆食品的三大安全隐患看个清清楚楚! Spring Festival approaching, the chance to go out to eat will increase. Clutching customers to eat, learn to train to eat, to summarize the exchange to eat, busy work home too lazy to cook but also to eat outside ... However, to their own nutrition and safety to people who do not know, really can be so assured? Hygienically qualified? Fresh raw material? Condiment quality? Cooking oil is used repeatedly? Meat plus nitrite? Cooking over time? Sanitation is easy to see, the food insecurity is ugly. Here you take a pair of eyes, we act together to see the three food safety hidden dangers of a clear!