1. The food safety duties and obligations that catering service providers should perform according to law include

the statutory obligations that catering service providers should strictly formulate and implement raw material control requirements and process control requirements.

II. Legal basis

According to Article 55 of the Food Safety Law, catering service providers shall formulate and implement raw material control requirements and shall not purchase food raw materials that do not meet food safety standards. Advocate catering service providers to open the processing process and publicize information such as food raw materials and their sources. Catering service providers shall inspect the food and raw materials to be processed in the process of processing, and shall not process or use them if it is found that there are circumstances stipulated in Item 6 of Article 34 of this Law.

Article 56 of the Food Safety Law stipulates that catering service providers shall regularly maintain facilities and equipment such as 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 conditions stipulated in this Law.