1. The person in charge is the first person responsible for food safety, and shall organize food business activities in accordance with laws, regulations and food safety standards.

second, the food business should meet the requirements of environmental hygiene, and have hygienic conditions for food sales, storage, transportation and loading and unloading.

3. Personnel engaged in food business shall abide by the hygiene requirements. Those who do not meet the hygiene requirements stipulated by law shall not take part in the work of contacting directly imported food.

1. Outline

1. Common pollution in food and its prevention and control

2. Supervision and management of catering services (basic requirements)

3. Processing operation procedures

4. Requirements for food safety accident handling/process monitoring

2. Common pollution in food and its prevention and control

1. Some specific pathogenic bacteria that can cause food poisoning and foodborne infectious diseases

2. Hepatitis A virus is the most common pathogenic virus in food

(1) Common pollution in food and its prevention and control

1. People infected with parasitic diseases are mostly caused by bad eating habits such as raw food, half-baked food, or incomplete food heating

. Common ones are sprouted potatoes, green tomatoes, bitter almonds, fresh day lilies, raw soybeans, etc.

(3) Common pollution in food and its prevention and control

1. Some toxic foods

puffer fish, green-skinned red-fleshed fish, green beans, lentils, Dutch beans, raw soybean milk and wild mushrooms (mostly brightly colored ones are toxic)

2. Pork, pig offal, nitrite, tung oil and shellfish toxin

III. Supervision and management of catering services

Basic requirements for catering services

Catering service providers must obtain a Catering Service Permit in accordance with the law, operate according to the permitted scope, and hang or place the Catering Service Permit in a prominent position in the dining place.

catering service providers should establish and improve the food safety management system, and be equipped with full-time or part-time food safety management personnel.