food safety risks in catering service industry mainly include four aspects: management system, personnel management, raw material purchase and processing. Food safety refers to whether food can cause acute, chronic or potential harm to consumers' health. Causes or substances that cause health hazards to consumers are called hazards. According to the nature of hazards, hazards can be divided into biological hazards, chemical hazards and physical hazards. Safe food means that food is not harmful to consumers' health within the known knowledge, or the harmful substances are at an acceptable or controllable level.