specific inspection contents and detailed instructions

1. Hold a valid catering service license and show the license to operate

View: put or hang a valid catering service license (or food hygiene license) and business license in a prominent position in the restaurant (if a business license is not required for running a group canteen)

2. Process and supply food according to the approved permission scope

View: Check whether there is food on site according to the catering service license items. The licensing items that need special application include: cold salad, cooked meat products, salads, decorated cakes, raw seafood and western-style cakes. Pasta processed only by cooking is a Chinese pastry, not a western pastry.

Third, the health certificate of employees

(1) can be checked by spot check or comprehensive inspection: first, check that the health certificate is within the validity period; 2. Check that there is no fake health certificate;

(2) Diseases that hinder food safety refer to dysentery, typhoid fever, viral hepatitis (hepatitis A and hepatitis E), active tuberculosis, purulent or exudative dermatosis, also known as "five diseases";

(3) The direct entrance post refers to the post of making and distributing directly imported food, such as cold dish room, cutting and matching cooked meat products, etc.

IV. Personal hygiene of employees

(1) Inspection: employees should wear clean work clothes and hats when producing and selling food; The hair is neatly combed and placed behind the hat; (2) Those who find the following situations are regarded as bad personal hygiene: A, wearing long hair, nails, nail polish, rings, earrings and other accessories; B failing to wash hands properly before operation, after defecation and after other activities unrelated to food; C grab the food directly into the mouth by hand or taste it directly with a spoon, and put the used operating tools everywhere; D sneezing,

coughing in the face of food, smoking, eating, spitting, wearing work clothes to go to the toilet and other behaviors that hinder food safety in food processing places or sales places.

reproduced for reference only.