The food safety operation specifications for catering services are as follows:

1. This specification is formulated to guide catering service providers to implement the main responsibility of food safety, standardize catering business practices, improve food safety management capabilities and ensure food safety.

2. this specification is applicable to catering service business activities of catering service providers, including catering service operators and unit canteens.

3. Encourage and support catering service providers to adopt advanced food safety management methods, establish catering service food safety management system, and improve food safety management level.

4. Encourage catering service providers to indicate the main raw material information, quantity or weight of meals, and carry out actions of "reducing oil, salt and sugar" to provide consumers with healthy and nutritious meals.

5. Encourage catering service providers to reduce the use of disposable tableware.

6. Encourage catering service providers to remind consumers to take CD-ROM actions to reduce waste.

Terms and definitions related to food safety:

1. Raw materials: all edible or drinkable substances used for processing and making food.

2. Semi-finished products: refers to the food that needs further processing after the raw materials are preliminarily or partially processed, excluding the stored food that has been processed into finished products.

3. Finished product: refers to the prepared food that can be eaten or drunk directly.

4. Catering service places refer to areas directly or indirectly related to food processing, production and supply, including food processing areas, dining areas and auxiliary areas.

5. Food processing area: refers to the area where food is stored, processed and made, and tableware (including tableware, containers and tools) is cleaned and disinfected. According to the degree of cleanliness, it can be divided into clean operation area, quasi-clean operation area and general operation area.

6. Special room: refers to the special processing and manufacturing room for processing or short-term storage of direct food, including cold food room, raw food room, flower decoration room, central kitchen and sub-packaging or packaging room of collective dining and distribution unit, etc.