1, Common pollution in food and its prevention.

2, catering service supervision and management (basic requirements).

3, processing operation procedures.

4, food safety accident handling/process monitoring requirements, training content, food practitioners must carry out preventive physical examination every year.

5. Food employees must obtain health certificates and be trained and qualified before taking up their posts. The "five diseases" of health examination include viral hepatitis, dysentery, typhoid fever, active tuberculosis, suppurative or exudative dermatosis.

6. In order to prevent food pollution and ensure food safety and hygiene, food practitioners should form the good habit of washing their hands frequently, leave their posts before taking up their posts and return to their posts after a break, and must adhere to the principle of washing their hands before working.

7, food practitioners should develop good personal hygiene habits, adhere to the "four diligence", that is, diligent hand washing, diligent nail cutting, diligent bathing, diligent haircut, diligent laundry, diligent bedding, diligent change of work clothes.

8. When food employees have unexplained diarrhea, fever, cough and skin wound infection, they must go to the hospital immediately and go to work after recovery. They can't see a doctor while working.

9. The work clothes of the employees of the Food Department must be cleaned regularly, and they are not allowed to wear work clothes in and out of the workplace.

10, food practitioners must insist on hand washing and disinfection before taking up their posts, and food packaging and containers should be hygienic. Food containers should be made of materials allowed by the state, and meet relevant national standards, which are non-toxic.