The common causes of chemical food poisoning in catering services are: drinking unclean water, improper food preparation, bad eating habits, improper diet and cross infection.

1. Drinking unclean water source

If patients drink unclean water source in their daily life, it may lead to a large number of bacteria in the water source, which will lead to bacterial infection and increase the probability of chemical food poisoning.

2. Improper food preparation

If patients make improper food in their daily lives, it may lead to a large number of harmful substances such as nitrite in food, and chemical food poisoning may occur after eating.

3. Poor eating habits

If patients do not pay attention to healthy eating, often overeat, and often eat spicy and irritating food, the gastrointestinal organs may be stimulated, thus inducing chemical food poisoning.

4. Poor diet

If patients often eat some uncooked food, or often eat some fried and greasy food, it may increase the burden on the gastrointestinal tract, thus causing symptoms of gastrointestinal discomfort and inducing chemical food poisoning.

5. Cross infection

If patients don't pay attention to food hygiene at ordinary times, they often use personal items such as bowls and chopsticks with infected people, which may lead to bacterial infection and chemical food poisoning.

Matters needing attention in catering operation:

1. Food safety

The most important thing in catering operation is food safety. It is necessary to ensure the freshness and hygiene of ingredients and avoid food contamination and cross-infection. At the same time, the temperature and time of food processing and storage should be strictly controlled to ensure the quality and safety of food.

2. Service quality

The quality of catering service is the key to attract customers. We should maintain a warm and thoughtful service attitude and solve customers' problems and needs in time. At the same time, it is necessary to keep the restaurant clean and hygienic and provide a comfortable dining environment.

3. dish innovation

dish innovation is an important means to attract customers. According to the market demand and customers' tastes, we should constantly introduce new dishes and special dishes to improve the competitiveness of restaurants.

4. Cost control

Cost control is an important link in catering business. It is necessary to reasonably control the procurement cost, labor cost and operating cost to ensure the profitability of the restaurant.