The first and most important thing, of course, is whether the documents are complete, such as business license. In addition, the inspection will definitely be carried out in accordance with the requirements of the Food Safety Operation Standard for Catering Services, such as 1. Layout requirements of catering service providers; 2. Recommended tableware cleaning and disinfection methods; 3. Recommended cleaning methods for catering service places, facilities, equipment and tools; 4. Precautions for preventing food poisoning in catering service; 5. Recommended methods for hand washing and disinfection of catering service employees; 6. Precautions for disinfectants and chemical disinfection commonly used in catering services can be found. Another point is that the country has recently released unqualified food information every week, and it is also possible to sample from the catering industry, and the total number of colonies, coliforms and additives will be found, so food must be produced and processed as required.

Legal basis:

People's Republic of China (PRC) Food Safety Law Article 14 The State establishes a food safety risk monitoring system to monitor food-borne diseases, food pollution and harmful factors in food. The health administrative department of the State Council shall, jointly with the food and drug administration and quality supervision department of the State Council, formulate and implement the national food safety risk monitoring plan. The State Council, the US Food and Drug Administration and other relevant departments shall immediately verify the food safety risk information and notify the health administrative department of the State Council. For food safety risk information notified by relevant departments and food-borne diseases reported by medical institutions, the health administrative department of the State Council shall, jointly with relevant departments of the State Council, conduct analysis and study, and timely adjust the national food safety risk monitoring plan when necessary. The health administrative departments of the people's governments of provinces, autonomous regions and municipalities directly under the Central Government shall, jointly with the food and drug supervision and management and quality supervision departments at the same level, formulate and adjust the food safety risk monitoring plan in their respective administrative regions according to the national food safety risk monitoring plan and the specific conditions of their respective administrative regions, and report it to the health administrative department of the State Council for the record before implementation.