1. Compliance and legality, complete business license, hygiene license and catering license

2. No expired/deteriorated products (red line problem)

3. Purchase of ingredients should be recorded and the upstream suppliers should be found

4. Kitchen staff should have health certificates and hold relevant certificates

5. Kitchen should be compliant, cold dishes should have rooms and the temperature should meet the standard

6. You should file

7. All processed products should have processing date and shelf life

The above are the main items

Extended information:

Chain catering is a commercial organization form and business model of catering, which means that catering enterprises expand their brands through chain operation and franchising. According to the Management Measures for Franchise issued by the Ministry of Commerce, chain enterprises must have two stores for 1 years before they can sell franchise rights. Chain catering is an inevitable product when the catering industry develops to a certain extent. It is a development model of characteristic catering.

Chain catering is a development model of catering, which means that catering enterprises expand through chain operation and franchise. According to the Management Measures for Franchise issued by the Ministry of Commerce, chain enterprises must have two stores for 1 years before they can sell franchise rights. Chain catering is an inevitable product when the catering industry develops to a certain extent. It is a development model of characteristic catering. Many entrepreneurs will choose to join chain restaurants, but many people can't find the direction. At this time, you can choose a more professional way to join the business network as a channel for you to obtain chain catering projects.

food safety means that food is non-toxic, harmless, meets the nutritional requirements, and does not cause any acute, subacute or chronic harm to human health.

food safety is also an interdisciplinary field, which specifically discusses how all parties can ensure food hygiene and food safety, reduce hidden dangers of diseases and prevent food poisoning in food processing, storage and sales. It is the core of food safety to eliminate or reduce the risks to consumers' lives and health by food safety measures.

Safety standards

(1) Provisions on the limits of pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, pollutants and other substances harmful to human health in food-related products.

(2) varieties, application scope and dosage of food additives.

(3) the nutritional requirements of the main and supplementary foods for infants.

(4) Requirements for nutrition-related labels, labels and instructions.

(5) Quality requirements related to food safety.

(6) food inspection methods and procedures.

(7) other contents that need to be formulated as food safety standards.

(8) All additives in food must be listed in detail.

(9) illegally added chemicals prohibited from being used in food.