which of the following operations should catering service personnel pay attention to food safety?

catering service personnel should pay attention to food safety in any operation, especially the following operations:

1. food storage: catering service personnel should follow the principle of "first in, first out" when storing food to ensure the freshness of food. At the same time, catering service personnel should pay attention to the temperature and humidity of the storage environment to prevent food from being damp and moldy.

2. food processing: in food processing, catering service personnel should strictly follow the food processing procedures and standards to avoid food contamination. At the same time, catering service personnel should pay attention to personal hygiene, such as wearing masks, gloves, etc., to avoid food contamination by personnel.

3. Food sales: When selling food, catering service personnel should pay attention to the packaging and labeling of food to ensure that the information of food is accurate. At the same time, catering service personnel should pay attention to the heat preservation and preservation of food to ensure the quality of food.

In short, catering service personnel should pay attention to food safety when engaging in any operation to ensure the health and safety of customers.

extended description: in addition to the above three operations, catering service personnel should also pay attention to the cleaning and disinfection of food to avoid food contamination. In the process of food transportation and distribution, catering service personnel should also pay attention to food safety to avoid food damage or pollution during transportation. At the same time, catering service personnel should also regularly carry out training and study on food safety knowledge to improve their awareness and level of food safety.