Legal analysis: The food safety duties and obligations that catering service providers should perform according to law include: operating with a license, and keeping the business premises and conditions consistent with food safety requirements; Establish a food safety management system, equip food safety management personnel, and clarify the food safety responsibilities of each post; Organize employees to carry out food safety training, improve their awareness of law-abiding operation, and standardize their business behavior.

Legal basis: Article 26 of the Food Safety Law of the People's Republic of China shall include the following contents:

(1) Provisions on the limits of pathogenic microorganisms, pesticide residues, veterinary drug residues, biotoxins, heavy metals and other pollutants harmful to human health in food, food additives and food-related products;

(2) varieties, application scope and dosage of food additives;

(3) the nutritional requirements of the main and supplementary foods specially for infants and other specific groups;

(4) Requirements for labels, signs and instructions related to food safety requirements such as hygiene and nutrition;

(5) Hygienic requirements in the process of food production and operation;

(6) quality requirements related to food safety;

(7) food inspection methods and procedures related to food safety;

(8) other contents that need to be formulated as food safety standards.