food production and operation.

catering service units should be equipped with full-time (part-time) food safety management personnel who are responsible for organizing and implementing food safety self-inspection. Catering service units should comprehensively analyze their own food safety hazards factors and risk points, determine the items and requirements of food safety self-inspection, establish a self-inspection list, and formulate a self-inspection plan.

carry out food safety self-inspection according to food safety laws and regulations and the food safety operation standard for catering services, find and eliminate food safety hidden dangers in time, and prevent food safety accidents. Four, self-examination should adopt the system of self-examination, regular self-examination and special self-examination.

What is the system

System self-inspection. The applicability of the food safety system shall be checked at least once a year. When the national food safety laws, regulations, rules, normative documents and national food safety standards change, timely carry out system self-examination and revision.

special inspection. After learning the food safety risk information, we should immediately carry out special self-inspection. The key content of special self-inspection should be determined according to food safety risk information.