The standard that catering service providers must implement in food safety management is the food safety operation standard of catering service

Eight principles of food safety

1. Choose safe processed food. Food should be fresh, food with fixed packaging should be within the shelf life, and food of unknown origin should not be purchased and eaten.

2. Heat the food thoroughly. Many raw foods, especially poultry, meat and unsterilized milk, are often contaminated by pathogens, and thorough heating can kill pathogens. Remember, all parts of the food should be heated thoroughly to prevent external cooking and internal growth.

3. Eat cooked food immediately. The longer the cooked food is kept, the greater the danger. Food should be eaten immediately after it is taken out of the pot, and stored at room temperature for no more than 4 hours in summer and autumn.

4. Store cooked food properly. Food should be stored at low temperature, and infant food should be cooked and eaten now. Food should be stored in a closed container, and it should be noted that newly-made food and surplus food should be stored separately.

5. Reheat cooked food thoroughly. The stored cooked food should be heated thoroughly again before eating, which can kill the bacteria that grow and multiply during storage.

6. Avoid contact between raw food and cooked food. Store raw and cooked food separately, and use raw food utensils and cooked food utensils separately.

7. Wash your hands repeatedly. Wash your hands before cooking and processing food, especially after defecating and cleaning up raw fish, meat and poultry, and then wash your hands again before touching other foods.

8. All surfaces in the kitchen must be carefully kept clean. The kitchen should be kept clean, and any food residue, debris or residue may become a "bacteria bank".

Legal basis:

Regulations on the Implementation of the Food Safety Law of the People's Republic of China

Article 2 Food producers and operators shall engage in production and business activities in accordance with laws, regulations and food safety standards, establish and improve food safety management systems, and take effective measures to prevent and control food safety risks to ensure food safety.

article 14 food production enterprises shall not set enterprise standards lower than those required by national or local standards for food safety. Where a food production enterprise formulates enterprise standards whose food safety indicators are stricter than national or local food safety standards, it shall report to the health administrative department of the people's government of the province, autonomous region or municipality directly under the Central Government for the record.

when a food production enterprise formulates enterprise standards, it shall be made public for the public to consult for free.

article 18 food producers and business operators shall establish a food safety traceability system, truthfully record and save information such as incoming inspection, ex-factory inspection and food sales in accordance with the provisions of the food safety law, and ensure food traceability.