1. Establish and improve the management system of food procurement, storage and processing, strengthen the vocational training of service personnel, and include cherishing food and opposing waste in the training content;

2. Proactively remind consumers to prevent food waste, post or put anti-food waste signs in eye-catching positions, or be prompted by service personnel to guide consumers to order food as needed;

3. Improve the quality of catering supply, make food according to standards and specifications, reasonably determine the quantity and weight, and provide different specifications such as small meals;

4. If group dining service is provided, the concept of preventing food waste should be incorporated into the menu design, and the dishes and staple foods should be reasonably allocated according to the number of diners;

5. Those who provide buffet service should take the initiative to inform the consumption rules and prevent food waste, provide tableware with different specifications, and remind consumers to take appropriate meals;

6. The food and beverage take-out platform should prompt consumers to order food in a significant way;

7. Catering service operators shall not induce or mislead consumers to order too much food;

8. Catering service operators can enrich the menu information by marking the food weight, specifications and the number of suggested consumers on the menu, provide ordering tips for consumers, and provide public spoons and chopsticks and packaging services according to consumers' needs;

9. Catering service operators can reward consumers who participate in the "CD Action".

The ways of claiming for eating foreign bodies in restaurants are as follows:

(1) Negotiate with the merchants in combination with the losses, or clarify the compensation scope of the other party through litigation, keep the hospital medical records and relevant medical records, and negotiate with the merchants for compensation;

(2) The amount of compensation for food poisoning caused by taking-out food is not clearly defined in law, and it should be determined according to the price of food. In addition, medical expenses, nursing expenses, lost time and other items should be compensated.

Legal basis

Law of the People's Republic of China on Anti-Food Waste

Article 3 The state practices strict economy and opposes waste. The state adheres to the principles of multi-measures, precise policy, scientific management and social governance, and adopts technically feasible and economically reasonable measures to prevent and reduce food waste. The market supervision and management department of the State Council shall strengthen the supervision over the anti-food waste of food producers and operators, and urge food producers and operators to implement anti-food waste measures.