according to article 27 of the food safety law, food production and operation should meet the food safety standards and meet the following requirements: (3) having professional and technical personnel and management personnel for food safety and rules and regulations to ensure food safety;

article 32 a food production and marketing enterprise shall establish and improve its own food safety management system, strengthen the training of its employees on food safety knowledge, equip full-time or part-time food safety management personnel, do a good job in the inspection of the food it produces and markets, and engage in food production and marketing activities according to law.

Full-time or part-time food safety management personnel, whether full-time or part-time depends on the business scale of your unit,

(1) restaurants (including hot pot restaurants and barbecue shops).

1. Extra-large: more than 3,111m2 or more than 1,111 seats.

2. large: 511 ~ 3111m2, or 251 ~ 1111 seats

3. medium: 151 ~ 511m2, or 75 ~ 251 seats.

4. Small: less than 1.51 ㎡, or less than 75 people.

Full-time staff should be set up:

1. Large and extra-large restaurants;

2. School canteens and kindergarten canteens;

3. canteens for government agencies, enterprises and institutions with a catering capacity of 1,111 or more;

4. headquarters of chain catering service enterprises.

the food you mentioned should be put in special containers, with special utensils and sterilized before use, and a special room can be set up if conditions permit.

Food safety personnel requirements: Food safety personnel should have a high school education or above, have experience in food hygiene management, have participated in food safety personnel training and passed the examination, be in good health and have the health certificate of employees.