When it comes to Chinese food safety, it seems that there will never be enough shocking topics and disgusting photos. Why can’t the workers in the food industry show some consideration for the people who are going to eat their products?
In June 2014, photos of the “Stinky Feet Rice Noodles” that turned viewer’s stomachs went viral on the social media platforms. These noodles took their place on the list of infamous street food in China (the name of the list probably is “Don’t eat that”). One year later, food safety in China hasn’t made any progress. Now, “Rubbing Feet Hot Dry Noodles,” the brother product of the “Stinky Feet Rice Noodles,” has also taken its place on the “Don’t eat that” list.
The noodle workshop is closed during the day, while at night it is busily running. Every night, there are about 2,000 pounds of noodles being produced in the workshop, which are sent to the city of Shenzhen.
When a reporter from Nandu Newspaper asked the workshop owner whether the workshop had a food hygiene safety license and business license, the owner answered with a vague smile.
The workshop has now been suspended from doing business. The owner of the shop actually felt this was not fair: “There are far worse hygiene conditions in many other workshops, and they use large amounts of food additives in the production.” He added: “At least our noodles are normal noodles that will go off in two days. Others remain fresh for weeks, and guess what make the noodles last longer? You would not like the answer.”