The food safety week investigation record can be described according to the restaurant's environment, qualification inspection, processing, facilities and equipment.

1. Can you describe the dining room environment you see, whether the tables and chairs are clean, whether there are bugs and dust in the corners, and whether there are food and oil stains on the dining table?

2. Qualification inspection: Is there a system for purchasing, inspecting and obtaining certificates and tickets for food, food raw materials, food additives and food-related products?

3. Processing: Do you strictly implement the "All Operating Rules for Food Safety in Catering Services" and check whether the food and food raw materials to be processed are spoiled or abnormal in other sensory properties?

4. facilities and equipment: food processing, storage, display, disinfection, cleanliness, heat preservation, cold storage, freezing and other equipment and facilities, and check whether the measuring instruments are in normal operation and use?

food safety investigation report

1. Strengthening organization and leadership: Our bureau attaches great importance to the prevention and control of food safety risks in catering services, and strengthens the management and rectification of weak areas and key varieties. Combined with the current characteristics of catering service supervision, the investigation and prevention of various risks and hidden dangers of catering service food safety should be carried out in an all-round way, focusing on key points, strengthening measures and effectively achieving results.

2. Clear division of labor and close cooperation: All departments and township supervision offices in our bureau work closely together to organize, deploy and act in a unified way, so as to achieve all-round and full coverage, vertical to the end and horizontal to the edge, and timely find and discover the environmental risks and safety hazards existing in catering service units.

3. Clarify the responsibilities: Strictly implement the responsibility system, specify the person in charge of all major inspections and rectifications according to the requirements of who checks, who signs, who is in charge, who corrects, who signs and who is in charge, and earnestly undertake the responsibilities of carrying out inspections and rectifications.