Is the coffee in the coffee shop hygienic? The sanitary corner of a coffee shop

Is the coffee in the coffee shop hygienic after all?

If you ask the clerk in a coffee shop, he will certainly show you a hygiene license. In fact, if the hygiene license is useful, there will be no problems such as melamine, clenbuterol, dyed steamed bread, and so on. So we cannot passively wait for them to be exposed, but to judge whether the coffee in a coffee shop is safe or not through our own observation.

The overall food safety situation of coffee shops is far more optimistic than that of restaurants and milk tea shops, but there are still some details that need to be paid attention to:

1. Whether the steam pipe of the coffee machine is clean. If the steam pipe is not clean, over time, you can even drink a cappuccino soaked in milk from a long time ago. Imagine how disgusting it is, and this is a problem that is easy to overlook. The clean steam pipe should not have any white or yellow milk dirt.

2. Whether the spoon for scraping milk foam is clean. This is probably the most easily overlooked. Baristas often use a spoon when making some coffee with foam, and this spoon is not usually washed once, but is placed in a cup with clean water after use. As for whether the water is clear and how often it is changed, only the barista knows.

3. Is the whipped cream fresh? The cream on the coffee mocha is a favorite, but this layer of cream is also the most problematic part. For example, Starbucks' commonly used cream guns, framed heads and seals often cannot be cleaned. And the framed head itself will not be cleaned after each use, but no one knows when the next use will be. The most important question is that cream is a paradise for bacteria.

The above precedent lists some problems that are easy to be overlooked. If you are a customer, you can urge you to go to the coffee shop that you often visit; if you are a barista, please change it, and be really responsible for the guests.

China Coffee Trading Network: www.gafei.com