Legal analysis: The responsibilities and obligations of catering management are as follows:
1. Operate with a license to keep the premises and conditions in line with food safety requirements;
2. Establish a food safety management system, equip food safety management personnel, and clarify the food safety responsibilities of each post;
3. Organize employees to carry out food safety training, improve their awareness of law-abiding operation and standardize their business behavior;
4. Organize employees to have health check-ups, and promptly transfer people suffering from diseases or symptoms that hinder food safety.
Legal basis: Article 56 of the Food Safety Law of the People's Republic of China, catering service providers shall regularly maintain facilities and equipment for food processing, storage and display; Regularly clean and check thermal insulation facilities and cold storage and freezing facilities. Catering service providers shall clean and disinfect tableware and drinking utensils as required, and shall not use tableware and drinking utensils that have not been cleaned and disinfected; Where a catering service provider entrusts the cleaning and disinfection of tableware and drinking utensils, it shall entrust a centralized disinfection service unit for tableware and drinking utensils that meets the prescribed conditions.