Catering safety mainly includes the following contents:

1. Provisions on the limits of pathogenic microorganisms, pesticide residues, veterinary drug residues, biotoxins, heavy metals and other substances harmful to human health in food, food additives and food-related products

2. Varieties, application scope and dosage of food additives;

3. Nutritional requirements of main and supplementary foods specially for infants and other specific groups;

4. Requirements for labels, signs and instructions related to food safety requirements such as hygiene and nutrition;

5. Hygienic requirements in the process of food production and operation;

6. Quality requirements related to food safety;

7. Food inspection methods and procedures related to food safety;

8. Other contents that need to be formulated as food safety standards.

catering service providers should strictly abide by the food safety operation specifications for catering services formulated by the state food and drug administration. Catering services shall meet the following requirements:

1. In the process of making and processing, the food and food raw materials to be processed shall be inspected, and if it is found that there is corruption or other abnormal sensory properties, it shall not be processed or used;

2. Places and equipment for storing food raw materials should be kept clean. It is forbidden to store toxic and harmful articles and personal articles. Food raw materials should be stored in categories, divided into shelves, separated from the ground, and foods that have deteriorated or exceeded the shelf life should be inspected and treated regularly.

3. The internal and external environment of food processing and business premises should be kept clean and tidy, and rats, cockroaches, flies and other harmful insects and their breeding conditions should be eliminated;

4. Equipment and facilities for food processing, storage, display, disinfection, cleaning, heat preservation, cold storage and freezing shall be regularly maintained, and measuring instruments shall be calibrated and cleaned in time to ensure normal operation and use;

5. Operators should maintain good personal hygiene;

Legal basis: Article 3 of the Measures for the Supervision and Administration of Food Safety in Catering Services

The State Food and Drug Administration is in charge of the supervision and administration of catering services nationwide, and local food and drug supervision and administration departments at all levels are responsible for the supervision and administration of catering services within their respective administrative areas. Article 4 Catering service providers shall engage in catering service activities in accordance with laws, regulations, food safety standards and relevant requirements, be responsible to the society and the public, ensure food safety, accept social supervision, and assume the responsibility for food safety in catering services.