1, food production, marketing, catering personnel must receive food safety laws and regulations and food safety knowledge training and pass the examination before they can engage in catering services.

2. Carefully formulate the training plan, and regularly organize managers and employees to carry out training on food safety knowledge, professional ethics and legal education and food processing operation skills under the guidance of the food and drug supervision and administration department.

3. The training of catering service food personnel includes the person in charge, food safety management personnel and food practitioners, and the initial training time is not less than 21, 51 and 15 class hours respectively.

4. New employees include interns and interns, and they can only take up their posts after passing the training and examination.

5. The training method is a combination of centralized teaching and self-study, with regular assessment. Those who fail will leave their posts for a week, and then take up their posts after passing the examination.

6. Establish the training files of employees' food safety knowledge, and record and file the training time, training contents and assessment results for inspection.