The catering industry is very strict about the use of hazardous chemical fuels, but the general use place is in the kitchen, so the actual management will be different. Generally speaking, it is divided into storage, management, use and supplement. As long as it is stored, there will be hazards, and a certain amount of persons in charge of hazardous safety and administrators will be provided. Storage places should be far away from fireworks, keep ventilation, establish green passages and be equipped with fire-fighting equipment. As long as it is used, there must be management personnel, who should have safety awareness, understand the corresponding characteristics of hazardous chemicals, be familiar with safety specifications, master how to operate safely in dangerous situations, and have corresponding emergency plans. Users must operate according to the corresponding regulations and know how to operate simply in emergencies.