For the food that needs to be cooked thoroughly, the central temperature of the food should reach above 70℃ during the processing. Catering service providers should strictly control the quality and safety of raw materials of foods with special processing technology and central temperature below 70℃, and ensure the food safety of finished products made by special processing technology.

Some systems of cooking processing management;

1. Foods and food raw materials that are found to be spoiled or have other abnormal sensory shapes during production and processing shall not be processed and used. The water quality conforms to GB5749 "Hygienic Standard for Drinking Water".

2. Cooked food and processed food should be thoroughly cooked to prevent fried food from being tender outside; Before using eggs, the eggshells should be cleaned and disinfected; Raw and toxic foods such as soybean milk and green beans are cooked and stewed thoroughly as required; Carefully provide the viscera of shellfish, conch and deep-sea fish; When frying food, avoid too high temperature and too long time, remove floating food crumbs and bottom slag at any time, and fry edible oil for reuse. Residual oil after meals such as hot pot is forbidden to be used for food processing again.

3, direct entrance cooked food should be placed in sterilized containers or tableware. Tools and equipment used in catering processing operations are non-toxic and harmless, clearly marked or distinguished, so that they can be used separately, stored in a fixed place, washed after use and kept clean.

4, the establishment of food hygiene fate inspection and supervision team, regular or irregular inspection of food hygiene and environmental hygiene in the canteen.

5, the good food procurement, purchase clearance, for oil, rice, meat, vegetables and other bulk, key foods to be fixed, are not allowed to purchase moldy, toxic, harmful or undocumented unqualified food, to ensure the health and safety of the food purchased.

6. Food processing shall be carried out in accordance with the process flow specifications, and each function is special and shall not be crossed; Raw and cooked food containers and tools shall be clearly marked and shall not be mixed.

7. Raw and cooked food should not be put on the same table. The rags used to wipe raw and cooked food should be separated. Don't wipe the dishes with a rag. Wipe the soup dripping on the side of the dishes with a disinfectant cloth.