catering service units should have at least seven systems. The details are as follows:

1. The catering service unit must set up a food safety leading group, and the food safety is managed and responsible by a special person. Before processing, check the quality of food raw materials, and do not cook, cook or bake spoiled food.

2. The Food Hygiene Permit or the Catering Service Permit is hung in a conspicuous place.

3. Food practitioners shall hold valid health certificates and food safety knowledge training certificates.

4. Staff should wear clean work clothes and maintain good personal hygiene when going to work.

5. Keep the environment inside and outside the restaurant clean, strengthen the ventilation and disinfection work, and clean every meal and every day.

6. After the work, cover the seasoning, wash the tools and utensils, keep them clean and store them in a fixed place; Clean the kitchen top, kitchen bottom and ground, leaving no residue, oil stain and sanitary dead corner, and remove the garbage in time. 7. Containers containing wastes or garbage should be sealed and equipped with lids. Garbage should be treated in time, and the "three defenses" of fly prevention, dust prevention and rat prevention should be done well.