In catering services, the obligations undertaken by catering service institutions include: 1. The completeness and sanitary conditions of facilities in places providing catering services are suitable for providing catering services. The completeness of the facilities of the place includes the design, function, decoration and accessories of the place, which meet the service level claimed by the catering service provider. There should be corresponding facilities for disinfection, dressing, washing, lighting, lighting, ventilation, anti-corrosion, dust prevention, fly prevention, rat prevention, washing, sewage discharge and garbage and waste storage. Obviously, people's requirements for catering services provided by star-rated hotels will be higher than those of ordinary restaurants. However, no matter what kind of catering service places, their sanitary conditions should be suitable for providing catering services and meet the minimum standards understood by consumers. While meeting the minimum standards, should different catering service places be different? On the surface, it seems that there should be differences. For example, the sanitary condition of star-rated hotels is obviously higher than that of sporadic stalls and large food stalls. However, from the perspective that the sanitary condition is related to the health and life safety of consumers, it should be a basic requirement that the sanitary condition is suitable for providing catering services, and there should be no differences because of different catering places. It is the basic obligation of catering service providers to meet the requirements of sanitary conditions of places. Of course, it is obviously allowed and encouraged for catering service providers to provide high-standard sanitary places. 2, there should be a certain food raw material processing, processing, packaging, storage and other factories or places; In this regard, it should be determined according to the size of the catering service place and the number of consumers that can be accommodated when catering services are provided at the same time. 3. Provide suitable tableware. Such as should be equipped with special cleaning and disinfection facilities and dust-proof, fly-proof, rat-proof, anti-corrosion facilities, tableware disinfection after disinfection qualified. Tableware, drinking utensils and containers for direct food must be washed and disinfected before use, and cookware and utensils must be washed and kept clean after use; The containers, packages, tools, equipment and conditions for storing, transporting and loading and unloading food must be safe and harmless, kept clean and prevented from food pollution. Detergents and disinfectants that are safe and harmless to human body should be used to treat tableware. 4. When providing food, drinks and alcohol, ensure that these objects are suitable for consumers to eat. At the same time, food should be non-toxic, harmless, meet the nutritional requirements, and have corresponding sensory properties such as color, fragrance and taste. Generally speaking, on the one hand, physical objects should meet the hygienic conditions stipulated by food hygiene laws and regulations. On the other hand, it should also meet the requirements put forward by consumers at the time of contract. For example, if there is an agreement on the cooking method and taste of a certain food, it should be in accordance with the agreement, and if there is no agreement, it should meet the basic hygiene and health requirements of the industry. In particular, China's food culture is developed, which is particularly important. Specifically, catering service providers can't provide consumers with all kinds of unclean, mixed with foreign objects or other abnormal sensory properties, which may be harmful to human health, nor can they provide adulterated, adulterated or forged foods that affect nutrition and hygiene. It should be noted that in many places in our country, some nourishing Chinese medicines are added to food, that is, medicated diet or nourishing dishes, which is a tradition in our country. However, catering service providers are not allowed to add medicines to the food they provide except as raw materials, seasonings or nutritional fortifiers, which are traditionally both food and medicine. 5. The staff of catering service providers and other performance assistants must meet certain hygiene standards. If you should always maintain personal hygiene, you must wash your hands and wear clean work clothes and hats when producing and selling food; Health examination must be carried out every year; Get a health certificate before you can take part in the work. Anyone who suffers from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene shall not directly serve consumers or engage in direct contact with edible materials.