Refers to the food safety management personnel to receive relevant food safety knowledge training records, can be the enterprise's internal training.

6. Schematic diagrams and descriptions of food service premises and equipment layout, processing flow, sanitary facilities;?

Mainly refers to the layout of restaurant kitchens and warehouses, related cleaning, disinfection facilities, etc., the general flow of food processing (such as the selection of raw materials, cleaning, etc.)

10. Setting up a full-time food safety management positions and personnel of the proof of the information;?

This mainly refers to the appointment letter and job description (job duties, job content) of food safety personnel