As consumers' incomes rise, their food consumption is gradually improving. In addition to the growing demand for flavor in their dishes, consumers are also looking for healthier, fresher and more nutritious ingredients. Food safety is always the most basic need of consumers. For enterprises, food safety is not only the minimum social responsibility they must assume, but also the foundation of the enterprise. In the catering industry, if food safety is not guaranteed, everything is zero. In recent years, due to food safety issues, many companies are in crisis and suffer huge losses.

Hygiene management of food processing places must be strict.

To ensure food safety, we must first ensure that the food processing places are clean and hygienic, which requires catering enterprises to have a perfect hygiene inspection system for processing places. Regular inspection of food processing places for bacteria and mold is necessary, which requires appropriate inspection frequency according to the current situation. Sampling should be complete and free of dead space during each inspection. Pest control must be carried out regularly at the processing site. It is natural to actively control parasites once they are present, but the focus of pest control should be on ? Prevention? The first step in good pest control in food processing sites is to ensure a proper layout of the kitchen and other food processing sites.

Strictly control the supply and management of raw materials.

Whether the company's raw materials are safe or not, directly determines the degree of safety of the products of the catering company. Catering companies should be particularly careful when purchasing raw materials, and must purchase safe and qualified raw materials from fully licensed companies. If you buy from food production units and wholesale markets, you should provide supplier qualification certificates and product inspection certificates; for contracts executed by fixed suppliers, you must check the qualification certificates of the hiring suppliers; and you need to keep a shopping list when you shop at legal supermarkets and produce markets.

The food production process is strictly controlled to prevent cross-contamination.

Enterprises should have systems in place to prevent cross-contamination and conduct regular microbiological testing of processing equipment. For roughing food, meat and vegetable food must be washed in separate tanks, and meat and vegetable food cannot be washed in vegetable washing tanks. Sinks for washing mops must be separate from food sinks. Vegetables must be washed before cutting. Cut vegetables must not be immersed in water for long periods of time. Strict separation of raw and cooked food is practiced. Tables, rags, containers and dishes must be labeled for raw and cooked food and not mixed. Meat and vegetable cutting boards should be separated, washed and sanitized after daily use. Washed meat and vegetables should be stored on the floor. Stoves must be kept clean and free of grease, floating dust and food residue.