1. Food purchasing and supplier management: Ensure that ingredients are purchased from reliable suppliers, require suppliers to provide qualified food, and establish a supplier evaluation and monitoring mechanism.

2. Food Storage and Custody: Provide for the storage conditions and time limits of food, ensure the freshness and safety of ingredients, and avoid food spoilage or contamination.

3, food processing and production: develop hygienic operating procedures, including the flow of food processing, technology and operational standards, to ensure that food meets the hygiene requirements in the process, to avoid cross-contamination and food safety issues.