Legal analysis: 1, the kitchen staff have the responsibility and obligation to produce food hygiene requirements in line with the various types of dishes, to ensure that the health and safety of dining guests. 2, the kitchen purchased raw materials, in the quality inspection at the same time, first of all, to check the hygiene status, to ensure that raw materials used in the kitchen to ensure that the fresh and hygienic, and in the validity of the shelf-life of the raw materials used in the 3, the kitchen in the raw material processing Production process, must be strictly in accordance with the production procedures, kitchen food raw materials preservation system and kitchen hygiene system requirements, accurately grasp the maturity of the dishes, to ensure that all types of output in line with sterilization standards and other requirements. 4, tasting dishes food should be spoons, chopsticks, may not use their hands to pick up the dish production, assembly must be strictly in accordance with the requirements of the cold kitchen hygiene requirements. 5, with the non-sale of the finished dishes must be served in the The shortest possible time to serve in the guest service sales process, must use the dish cover and other sanitary protection of the product to prevent cross contamination of raw and cooked food, to ensure that guests eat dishes nutritional hygiene. 6, the kitchen leftover raw materials and food should be at any time for the corresponding preservation, to ensure that the reproduction and sale of health and safety. 7, the kitchen should be used to ensure that the food is not sold, and the food is not sold to the guests.

Legal basis: "Chinese People's **** and the State Food Sanitation Law" Article 8 The process of food production and management must meet the following health requirements:

(a) to maintain the internal and external environment is clean and tidy, to take measures to eliminate flies, rats, cockroaches, and other harmful insects and their breeding conditions, and to maintain a prescribed distance from toxic and harmful places;

(b) food production and management Enterprises should have with the product variety and quantity of food raw materials handling, processing, packaging, storage and other plants or premises;

(3) there should be appropriate disinfection, dressing, washing, lighting, lighting, ventilation, antiseptic, dust, fly, rodent, washing, sewage discharge, storage of garbage and waste facilities;

(4) the layout of the equipment and the process should be reasonable, to prevent the food to be processed and the direct entry of food. Prevent cross contamination of food to be processed and direct food, raw materials and finished products, food shall not come into contact with toxic substances, unclean substances;

(e) tableware, drinking utensils and containers holding direct food must be washed and disinfected prior to use, cooking utensils, utensils must be washed after use to maintain clean;

(f) storage, transportation and loading and unloading food containers and packaging, tools, equipment and conditions Must be safe, harmless, keep clean, to prevent food contamination;

(vii) direct entry of food should be small packages or the use of non-toxic, clean packaging materials;

(viii) food production and management personnel should always maintain personal hygiene, production, sales of food, must wash their hands, wear clean clothes, hats; sales of direct entry of food, you must use the sales Tools;

(ix) water must comply with national standards for urban and rural drinking water hygiene;

(x) the use of detergents, disinfectants should be safe for human beings, harmless. The hygiene requirements for food vendors and urban and rural bazaar trade food operators in the process of food production and operation shall be specified by the standing committee of the people's congress of a province, autonomous region or municipality directly under the central government in accordance with this Law.