Training and improvement of food safety and safety operating norms: strengthen food hygiene knowledge, improve the operating skills of employees, strengthen the sense of responsibility and service of employees, and establish a training institution system.

1. Strengthen food hygiene knowledge:

First of all, strengthening food safety training can improve the food hygiene knowledge of employees. In the small catering industry, employees' knowledge and understanding of food safety is directly related to the ability to control and prevent food safety risks.

Therefore, targeted training for employees in different positions will help them understand and master the importance of food safety, food safety management system, food hygiene standards and other related knowledge. In this way, they can better identify the hidden dangers of food safety in their daily work and abide by the operating norms, thus reducing the occurrence of food safety accidents.

2. Improve the operational skills of employees:

Secondly, food safety training can also improve the operational skills of employees. Employees engaged in small catering work need to have correct food processing and handling techniques, clean and hygienic operation procedures, so as to absorb knowledge and skills in food storage and preservation methods.

Through systematic training, they can learn practical skills such as correct food processing methods, rational use of food additives and identification of unqualified food. This will help employees to improve their operational awareness and ability of food safety, reduce the occurrence of food safety accidents, and ensure the quality and hygiene of food.

3. Strengthen employees' sense of responsibility and service:

In addition, food safety training can also strengthen employees' sense of responsibility and service. Food safety is not only related to public health and safety, but also represents the reputation and image of businesses. Through training, employees can understand the importance of food safety awareness and their responsibilities and obligations in food safety.

They will pay more attention to the hygienic condition of food, actively abide by the operating rules, actively check and eliminate hidden dangers, improve service quality, and provide customers with a safe and healthy dining environment.

4. Establish a training institution system:

Finally, in order to strengthen the food safety training for small restaurants, it is necessary to establish and improve professional training institutions and training systems. This institution can undertake the task of food safety education for small catering employees, and ensure the training effect and qualified rate of employees through regular training and organization assessment.

in addition, the government and relevant departments should also intensify their efforts to introduce relevant policies and regulations to promote small catering enterprises and employees to strengthen their awareness of food safety training.