A: On this issue, food safety is very important, which will bring irreversible serious consequences and negative effects. Not only in the sense of user experience, it can even destroy a well-known brand.

food safety is the most important thing in the existence of an enterprise and the key to the survival of an enterprise.

food is never absolutely safe! Food safety control is also a kind of risk management, which should be comprehensively considered from the perspectives of economic efficiency, cost, social expectation and science.

so how can we control the food safety of a restaurant? How to grasp? Where to start? Let's analyze it in detail below.

food safety management is divided into four aspects:

personnel management

equipment management

material management

environmental management

1. personnel management

1. gfd and health check. This means that employees must have health certificates, have no symptoms of infectious diseases during their work, and must not wear any accessories, hats and masks.

2. Wash hands and disinfect. Implement the correct hand washing process, keep in mind the need for hand washing and disinfection, and remind people to wash their hands and disinfection on the hour.

2. Equipment management

1. Check the cleanliness of equipment and tools. Whether the equipment and tools have mildew spots and rust.

2. check the running status of the equipment. Including equipment performance and temperature control, product temperature control.

3. Cleaning and disinfection of equipment.

3. Material management

1. Confirm the quality and expiration date of ingredients. Ensure the qualification of purchasing channels and store ingredients correctly.

2. Avoid cross-contamination of food. There are many channels for food cross-contamination, which can be caused by food processors and the contact between processing environment, tools and food.

3. Do a good job in foreign body protection of food ingredients.

4. Processing of special ingredients. It is necessary to set up special personnel for special posts and personally supervise and confirm them.

5. Use of food additives. Dedicated counters, strictly control the use.

Fourth, environmental management

1. Garbage disposal in the kitchen. It is necessary to properly equip and prevent garbage bins, avoid direct contact between hands and limbs, and clean the garbage bins in time.

2. Prevention and treatment of pests and rats. When signs are found, they should be dealt with in time, and professionals should deal with them in time to avoid using insect bait without permission.