HEYTEA and Nayuki Investigated for Food Safety Issues: What Hygiene Standards Should Tea Shops Follow?

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Summer Safety Concerns at Beverage Shops

Under the scorching sun, it's tempting to duck into milk tea shops for a refreshing drink. Sipping an iced milk tea while strolling helps ward off summer's heat.

However, while enjoying these beverages, have you ever considered the hygiene standards in these establishments' kitchens?

Regulatory Inspection Results

In June, the Chinese Business News and Xi'an market regulatory authorities jointly launched the "Restaurant Safety: You Order, We Inspect" campaign, which is still ongoing. This initiative involves unannounced inspections without prior notice to businesses. Local market regulators and the Provincial Consumer Protection Committee inspected four food establishments, including Heytea and Nayuki.

Heytea Inspection Findings

Regulatory officers conducted surprise inspections starting at 10 AM on June 11th. At the Heytea Joy City location, they found improper disclosure of food additive usage information and water accumulation on the food preparation area floor.

When officers requested product certificates for the additives used, the store manager only provided the manufacturer's production license. Regulatory officers required the district market supervision department to follow up on this issue. Under the ice machine in the food preparation area, there was stagnant water due to poor drainage and continuous dripping. Despite a floor fan running continuously, the water accumulation problem persisted.

Nayuki Inspection Findings

When officers visited the Nayuki Joy City location, they similarly found failure to disclose food additive usage. Additionally, officers discovered incomplete and irregular labeling of self-supplied ingredients.

Officers requested the store to provide the manufacturer's production license and product certificates for the additives used. However, by the end of the inspection, the store had not provided these documents, indicating failure to implement proper inspection and documentation procedures. Not until the afternoon of June 11, 2021, did the store provide the relevant proof documents for the additives used to market regulators.

Broader Industry Concerns

The two tea shops mentioned above represent just the tip of the iceberg. Since Mixue Bingcheng was reported by China Quality News on May 14th of this year, food safety issues have received increasing attention across all food and beverage industries. With the arrival of summer, tea shops need to pay even more attention to various safety aspects.

Key Areas for Tea Shop Safety

1. Store Staff

Beyond maintaining good personal hygiene and wearing proper work caps and masks, hand hygiene is particularly important for food industry workers. Antibacterial or bacteriostatic hand soap should be used for hand cleaning. Staff should keep fingernails trimmed short, avoid nail polish, and refrain from wearing rings and watches.

2. Refrigeration Units

Avoid unnecessary frequent opening and closing of refrigerator doors, which can cause temperature fluctuations. Apply warning labels to refrigerated and frozen product packaging and strictly control temperatures. If the refrigerator temperature becomes unsuitable due to frequent opening, consider adjusting the temperature lower accordingly.

3. Store Environment Hygiene

Raw materials used in tea shops—dairy products, fruits, and syrups—easily attract flies and other insects. Fruit peels, seeds, and other kitchen waste can develop unpleasant odors if left for extended periods. Shop owners can install air curtains at processing area entrances, place biological control devices inside the store, and ensure timely waste disposal.

4. Drainage Systems

Use detachable floor drains with filter baskets, water seals, and appropriate drainage capacity to prevent foreign object blockages in sewer pipes. Metal materials are not recommended for drainage systems. Instead, use materials suitable for cleaning with chemical agents, such as PVC.

5. Ice Machines

Most products in tea shops require ice. In the food service industry, there have been numerous reports about bacterial counts exceeding standards in ice from ice machines. Therefore, staff should ensure hand hygiene before touching ice machines, and regular cleaning and disinfection of ice machines is essential.

Conclusion

As the tea beverage industry continues to grow, food safety issues frequently arise. However, apologies and self-reflection should only come after exposure to problems. Instead, responsibility should be taken from the source, preventing problems before they occur and striving to become industry role models.

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