The food safety obligations that catering service providers should perform according to law include: operating with a license, and keeping the business premises and conditions consistent with food safety requirements; Establish a food safety management system, equip food safety management personnel, and clarify the food safety responsibilities of each post; Organize employees to carry out food safety training, improve their awareness of law-abiding operation, and standardize their business behavior.

1. Cooperate with the food and drug supervision and administration department to supervise and inspect the catering food safety of the unit, and provide relevant information truthfully;

2. regularly assist in organizing employees of the unit to carry out food safety laws and regulations and food safety knowledge training;

3. Formulate the food safety management system and post responsibility system of the unit, and supervise and inspect the implementation;

4. Check the food safety status in the catering service and record it, and stop the nonconforming behaviors found in the inspection in time and put forward handling opinions;

5. Manage food safety inspection;

6. Carry out health management for employees in this catering service unit, and urge those who suffer from diseases and diseases that hinder food safety to be transferred from relevant posts;

7. Establish and improve the food safety management files of catering service units and keep various inspection records;

8. In case of suspected food poisoning and food pollution accidents in the catering service unit, assist the unit to report to the health and food and drug supervision and management departments in time, take measures to prevent the situation from getting worse, and cooperate with the supervision departments in investigation and handling;

9. Assist the catering service unit to submit the comprehensive food safety self-inspection report of the catering service link of the unit to the food and drug supervision and administration department on a regular basis;

11. Other management work related to ensuring food safety in catering services.

Legal basis:

Article 26 of the Food Safety Law of the People's Republic of China

Food safety standards shall include the following contents:

(1) Provisions on the limits of pathogenic microorganisms, pesticide residues, veterinary drug residues, biotoxins, heavy metals and other pollutants harmful to human health in food, food additives and food-related products;

(2) varieties, application scope and dosage of food additives;

(3) the nutritional requirements of the main and supplementary foods specially for infants and other specific groups;

(4) Requirements for labels, signs and instructions related to food safety requirements such as hygiene and nutrition;

(5) Hygienic requirements in the process of food production and operation;

(6) quality requirements related to food safety;

(7) food inspection methods and procedures related to food safety;

(8) other contents that need to be formulated as food safety standards.