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Can we use napkins in restaurants with peace of mind?
Have you ever paid attention to the quality of napkins served in restaurants? Did you know that the quality of these napkins could directly affect your health? A recent survey conducted in major cities revealed that many restaurant napkins lack basic information such as manufacturer details, production dates, or certifications. To investigate further, reporters randomly collected napkins from various restaurants and sent them to the Chongqing Metrology and Quality Inspection Institute for testing. The results showed that some napkins might be made from recycled paper, raising serious concerns about their safety.
During a visit to a popular restaurant, the reporter noticed that the napkins came in a sealed package with the restaurant’s logo and contact information, but no mention of the manufacturer or production date. This "three-no" issue—no manufacturer, no date, no certification—was commonly found across different types of napkins, including boxed and roll-style ones.
At a hot pot restaurant in Jiangbei District, the owner was asked where the boxed napkins were produced. He simply replied, “I don’t know.†According to him, these napkins were purchased from third-party suppliers at a much lower cost than regular tissues. They often came in bulk without any labeling, making it impossible to trace their origin.
The most noticeable problem with these low-quality napkins is that they tend to break apart easily when used, leaving small paper fragments on the face or even falling off when exposed to moisture. Some tests conducted by the institute confirmed that one of the samples had high dust content, which could indicate impurities and poor quality.
Experts warned that using recycled paper for napkins is not allowed under national standards. Napkins should be made from virgin pulp and meet strict hygiene requirements, unlike toilet paper, which can be made from recycled materials. Using toilet paper as a substitute for napkins can lead to harmful substances like bleach and whitening agents being transferred to the mouth, potentially causing skin irritation or respiratory issues.
Consumers are often misled by labels like “100% virgin pulp,†but experts clarify that this term refers to the production process, not the actual ingredients. It's important to be cautious and check for proper certifications when choosing napkins, especially in restaurants where quality control may be lacking.
In conclusion, the use of substandard napkins in restaurants is a growing concern. As consumers, we should be more aware of what we're using and advocate for better quality and transparency in food service establishments.