Floor plan of business premises: a piece of paper is used to indicate the orientation, length, width and shape of the store, as well as the location of business facilities such as shelves and freezers in the store and the location of the cashier. Operating process documents and food safety management system: these things do not need to be prepared by the operators themselves. Ask the industrial and commercial staff to give a sample.

In order to standardize the training of catering service employees and ensure public catering safety, this management system is formulated in accordance with the Food Safety Law, the Regulations for the Implementation of the Food Safety Law and the Measures for the Supervision and Administration of Food Safety in Catering Services.

1, catering service employees, including new and temporary catering service employees, must be trained and qualified before they can engage in catering service.

2, food safety management personnel should formulate employee food safety education and training plan, organize department heads and employees to participate in various pre-job and on-the-job training.

3, food safety education and training should be carried out separately for each food processing operation post, the content should include food safety laws, regulations, norms, standards and food safety knowledge, each post processing operation procedures, etc.

4. The training method is a combination of centralized teaching and self-study and regular assessment. Those who fail the examination can only be employed after passing the examination.

5. Establish food safety knowledge training files for catering service employees, and record the training time, training content and assessment results for inspection.

Extended data;

1. Food and non-food should be stored separately and not mixed with cleaning supplies and daily necessities.

2. The food warehouse is dedicated to mice, flies, moisture, mildew, ventilation and other facilities and measures, and it works normally.

3, food should be classified, divided, and stored in different areas. All kinds of food are clearly marked. Foods with peculiar smell or moisture absorption should be sealed or stored separately. Perishable foods should be refrigerated and frozen in time.

4. Where bulk food is stored, the name of the food, the date of production, the shelf life, the name of the producer and the contact information shall be marked on the container and outer packaging of the bulk food.

5, the establishment of warehouse personnel in and out of the acceptance registration system, be diligent, first in first out, regular clearance inspection, to prevent food from expired, deterioration, mildew, insects, timely clean up the food that does not meet the food safety requirements.

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