While recording the training examinations for employees, specific catering service providers should also pay attention to recording the following key information to ensure food safety and compliance management: incoming inspection and raw material management: record the incoming sources, inspection results and outgoing of food raw materials in detail to ensure the quality of raw materials meets the standards. Food safety self-inspection and complaint handling: conduct food safety self-inspection regularly, record the handling process and results of consumer complaints, and respond to consumer demands in a timely manner. Waste and sanitary management: record the disposal process of kitchen waste, as well as the cleaning and maintenance of toilets to maintain environmental hygiene. Food additives and inspection and testing: For catering services that use food additives, it is necessary to record the procurement, use and regular inspection and testing reports. School canteens, old-age care institutions and other special places: pay special attention to food samples, facilities and equipment maintenance, and the use records of sanitary pesticides and rodenticides. Unified distribution: For catering enterprises that implement unified distribution, each store needs to keep detailed receiving records. Online catering service: Online ordering platform should record order information, including food details, ordering time, delivery personnel, delivery time and delivery address.

The above information is recorded and saved in accordance with the Code of Practice for Food Safety in Catering Services, aiming at improving the transparency and effectiveness of food safety supervision.