first, heat thoroughly to ensure the maturity of food.

2. Thoroughly remove toxic parts.

Third, ensure the safety of incoming goods and store food raw materials correctly.

To avoid production accidents, we should first pay attention to operation safety, including the correct use of knives, correct operation of equipment, prevention of falls and sprains, and prevention of burns. Secondly, in order to prevent the occurrence of fire, we must ensure that the cooking utensils and equipment are in good condition and put an end to running, running, dripping and leaking. Thirdly, chefs should master the basic knowledge of safe operation, pay attention to oil-water separation, prevent hot oil from overflowing, and prevent accidents caused by high temperature. The fourth is to contact and clean the flue in time to prevent the hidden danger of fire caused by too much oil smoke. Fifth, all staff attach great importance to safety work and master the initial control means and alarm methods for handling accidents. The sixth is to have good fire prevention and accident prevention equipment to ensure the rationality and convenience of the placement of these equipment, as well as the effectiveness and safety of the equipment.