2. Can't ask the safety department in charge of the unit to help identify the hazard source.

3. Formulate safety operation procedures and make billboards to be posted on the wall.

4. Prepare emergency plans for food poisoning and crowded places.

5. Conduct emergency drills.

6. Conduct safety training and education before taking up the post, and explain the safe operation and responsibilities of this position.

7. In terms of food preservation, raw and cooked food should be separated, and samples should be kept every day, indicating the time and the name of the chef.