Food sample retention system 1. In order to ensure food safety, a special person must be responsible for sample retention. 2. The sample container must be dedicated and cleaned and disinfected before use. 3. The special refrigerator for sample retention must be kept clean, cleaned and disinfected regularly, and the sample retention food should be placed neatly and the food should be separated. 4. The amount of food sampled per meal shall not be less than 200 grams according to regulations. 5. After sampling, food samples should be kept in special sample storage boxes immediately after cleaning and disinfection to avoid being contaminated. 6. After the sample food is cooled, put a label on the outside, indicating the date, time, product name, meal time and sample rack. 7. Food samples should be kept in cold storage for 48 hours, and food samples can be processed without abnormality after eating; If there is any abnormality, it should be sealed immediately and sent to the food hygiene department for inspection. 8. The food sample retention refrigerator is a special refrigerator, and it is strictly forbidden to store items or foods unrelated to the sample retention food. The kitchen cooker management system of the catering department is 1. Ensure that the food before and after meals is clean and tidy, and the items are placed in a standardized manner. 2. Under the leadership of the chef, obey the organization and mobilization, and cook all kinds of dishes in strict accordance with the menu to ensure the export quality. 3. Receive daily Koch production as required, and prepare tableware and utensils according to the scheduled situation. 4. Master the cooking characteristics and technical requirements of various dishes. 5. Be familiar with the names, characteristics and prices of various raw materials and make qualified dishes. 6. Bring forth the old and bring forth the new, and increase innovative dishes every quarter. 7. Grasp the market price of raw materials, and assist the chef to match the dishes. 8. Do a good job in dish decoration and various preparations before meals. 9. Raise awareness of energy saving and consumption reduction, strictly control costs and put an end to waste.