The food safety duties and obligations that catering service providers should perform according to law include: 1. Licensed business, business premises and conditions meet food safety requirements; 2. Establish a food safety management system, equip food safety management personnel, and clarify the food safety responsibilities of each post; 3. Organize employees to carry out food safety training, raise awareness of law-abiding operation, and standardize business behavior; 4. Organize employees to carry out health examination, and timely transfer people suffering from diseases or diseases that hinder food safety. Article 2 of the Measures for the Administration of Catering Service License

Legal objectivity:

Article 26 of the Food Safety Law of People's Republic of China (PRC) shall include the following contents: (1) 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) Variety, scope of use and dosage of food additives; (three) the nutritional requirements of the main and supplementary foods for infants and other specific groups; (4) 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; (seven) food inspection methods and procedures related to food safety; (eight) other contents that need to formulate food safety standards.