inspection time and place, inspectors, inspection items, problems found, treatment measures and rectification.

1. inspection time and place: record the specific date and place of the weekly food safety inspection and management table of catering.

2. Inspectors: The names and positions of the personnel involved in the inspection should be listed in the weekly food safety inspection and management table of catering.

3. Inspection items: The weekly food safety inspection and management table of catering includes but not limited to storage conditions, food labels, food shelf life, kitchen hygiene, food processing operations, food suppliers, food samples, etc.

4. problems found: the weekly food safety inspection and management table of catering should list the problems found in the inspection process, such as improper food storage and substandard kitchen hygiene.

5. treatment measures: the weekly food safety inspection and management table of catering should record the specific treatment measures taken for the problems found.

6. rectification: the weekly food safety inspection and management table of catering should record the rectification after the problem is handled, and the measures and results of how to correct the problem.