1. A joint meeting led by a deputy general manager or above, including the participation of purchasing, security, catering and other departments. This meeting can be held regularly to formulate plans and responsibilities, signing a letter of responsibility or memo, and by the designated supervisors and inspectors.
2. Establish a full-time food safety management team, designated by the top administrator and composed of personnel (full-time or part-time) from various departments as needed, which can formulate documents, plans, etc. for food safety management and supervise and guide the implementation of each department, as well as liaise with agencies such as the CDC.
3. Designate one of the existing departments, usually the security department, to be in charge of the matter on a part-time basis, with the same functions as above.
4. A third-party inspection organization is commissioned to arrange full or partial inspections at regular intervals.
In general, small and medium-sized hotels are commonly used in the second, large and more outlets can take the fourth