Restaurants should not only provide delicious food to consumers, but also provide safe food. Although catering is an industry with low threshold, there are complex links from procurement to processing. Food usually goes through many links such as procurement, transportation, storage and primary processing. It should be said that food hygiene problems will occur in every link. Catering processors and service providers should understand the common hygiene problems and their main causes in each link, as well as the methods and standards for identifying the hygiene quality of various dishes and raw materials, and then take corresponding prevention and treatment measures to ensure the safety and hygiene of catering food. ? To ensure food safety is to ensure the sanitary quality of raw materials and finished products in restaurants. It is necessary to identify the sanitary quality of raw materials and food in restaurants, which is an important content of catering hygiene management. The following information will explain in detail the methods and standards of hygienic quality identification of catering dishes and raw materials. This information includes the following contents: 1. Scope and significance of hygienic quality identification of dishes and raw materials; 2. Steps of hygienic quality identification of dishes and raw materials; 3. Methods of hygienic quality identification of dishes and raw materials; 4. Detection results and treatment of hygienic quality of dishes and raw materials; 5. Hygienic standards for sensory identification of dishes and raw materials.