Legal analysis: 1, regular organization of the unit's staff for food safety training to master food safety knowledge, according to the requirements of the operation, and develop good personal hygiene habits; 2, cooking food shall not use nitrite, the kitchen shall not store nitrite; 3, processing of food must be used in the cooking additives to be used before use to see their product labels and instructions, labels ambiguous Or additives from unknown sources shall not be used; 4, set up fly, rodent and other facilities, safe and effective; 5, the staff must wear work clothes, hats; 6, all containers to be used, utensils must be washed, disinfected; 7, food processing should be checked for sensory anomalies; 8, the positions must be ready to work to sweep the ground, counter; 9, personal belongings shall not be brought into the cooking room; 10, the head chef Regularly check the operation of each position.

Legal basis: "Chinese People's **** and the State Food Safety Law"

Article 27 The national standards for food safety by the State Council administrative department of health, in conjunction with the State Council's food safety supervision and management departments to develop, publish, the State Council administrative department of standardization to provide national standard number. Food pesticide residues, veterinary drug residues in the limited provisions of its test methods and procedures by the State Council administrative department of health, the State Council administrative department of agriculture, in conjunction with the State Council supervision and management of food safety departments. Slaughtered animals and poultry test procedures developed by the State Council administrative department of agriculture in conjunction with the State Council administrative department of health.

Article 28 The development of national food safety standards, should be based on the results of food safety risk assessment and give full consideration to the results of the risk assessment of the safety of food and agricultural products, with reference to the relevant international standards and the results of the international food safety risk assessment and the draft national standards for food safety to the community to listen to the views of the food producers and operators, consumers, and the relevant departments and other parties. The national food safety standards shall be reviewed and adopted by the National Food Safety Standards Review Committee organized by the health administrative department of the State Council. Food safety national standards review committee by the medical, agricultural, food, nutrition, biological, environmental and other experts, as well as the relevant departments of the State Council, the food industry associations, consumer associations, representatives of representatives of the draft national standards for food safety, scientific and practical review.