1, temperature detection record, record the temperature of refrigerator, freezer, oven, rice steamer and other equipment every day to ensure the safe temperature range of food storage and heating.

2, food incoming inspection records, before purchasing each batch of ingredients, check the food quality, including appearance, smell, taste, production date, shelf life and other information.

3, food processing records, record food processing time, processing methods, processing personnel, raw material consumption and other information, to ensure the safety and hygiene of the processing process.

4, tableware disinfection records, record tableware disinfection time, disinfection methods, disinfectant dosage and other information, to ensure the hygiene and safety of tableware.

5. Hygienic inspection records of venues and facilities, daily cleaning and disinfection of canteen venues and facilities, and inspection time and inspectors.

6, food sampling records, sampling food every day, record the sample variety, quantity, storage time, for inspection.

7, food safety accident records, record the occurrence of food safety accidents, reasons, treatment measures and other information, so that canteen management personnel to deal with similar problems in a timely manner.