Daily supervision and inspection of food safety records can be described from the aspects of restaurant environment, qualification inspection, processing and production, facilities and equipment, etc., as follows:

1. Restaurant environment

Food safety cannot be separated from a clean restaurant environment, and unclean restaurant environment is very tolerant of food deterioration. You can describe the restaurant environment you see, whether the tables and chairs are clean, and whether there are bugs and dust in the corners. And whether there is food, oil stains and so on on the table.

2. Qualification inspection

Whether the system of purchasing, inspecting and obtaining certificates and tickets for food, food raw materials, food additives and food-related products

is established; If purchasing from food production units or wholesale markets, whether to check

, ask for and keep the supplier's relevant licenses and product qualification certificates and other documents; If purchasing from a fixed supplier or

supply base, whether to check, ask for and keep the qualification certificate of the supplier or supply base.

3. Processing?

processing and manufacturing. Whether to strictly implement the "Full Operating Specification for Food Safety in Catering Services"; Check

whether the food and food raw materials to be processed have spoilage or other abnormal sensory properties; Check whether the operators

wash their hands and wear clean work clothes when producing and selling food.

4. Facilities and equipment.

Equipment and facilities such as food processing, storage, display, disinfection, cleaning, heat preservation, cold storage, cold

freezing, etc., and check whether the measuring instruments are in normal operation and use; Whether there are facilities and equipment to prevent rats, cockroaches, flies and other harmful insects and their pernicious conditions.

Extended information:

Records of other aspects of daily supervision and inspection of food safety records

1. Disinfection management

Whether the tools and equipment used in catering processing operations are nontoxic and harmless, with obvious marks or

distinctions, and be used separately, stored in a fixed location, washed after use and kept clean; Whether the tools and equipment that come into contact with the food in the direct entrance

are disinfected before use; Whether tableware and drinking utensils are cleaned and disinfected in time,

and kept in special cleaning facilities for standby.

5. food additives.

Purchase and obtain retention tickets according to relevant national regulations and food safety standards

; Whether to implement the "five specialties", whether the counter is marked with the words "food additives", and establish a ledger for use.