1, recipe system, a recipe is a plan to adjust food. Company quartermaster, feeding staff and cooking squad leader should make recipes once a week according to food standards, military tasks, material conditions, seasonal climate, soldiers' living habits and cooking techniques of the cooking squad, submit them to the Economic and Democratic Group for study, and send them to the person in charge of the unit for approval and promulgation. Don't change it without special circumstances, and explain the reasons to the diners when it is really necessary to change it;

2. The catering ledger publicity system, in which the cooking squad leader and the kitchen attendant are responsible for weighing the staple food, non-staple food and fuel consumed on the same day, and filling in the "daily consumption" column and the daily consumption certificate of supplies in the catering management register to reflect the catering management situation of grass-roots units as the basis for month-end inventory and settlement;

3, the daily consumption of materials registration system, the kitchen waiter is the representative of the masses to participate in food management, by the vice monitor or veterans take turns. The kitchen waiter is not only responsible for checking and signing the purchased food, but also for mastering the number of people eating and the actual number, filling in the food management register, supervising and signing the daily consumption voucher; Check the preparation of meals and assist in the distribution of meals; Inform the cookhouse squad to cook sick meals and leave meals for the personnel on duty and those who go out; Supervise the hygiene of the canteen and help the cookhouse squad. On Sundays and holidays, company cadres should organize and participate in helping cooks to replace cooks and solve the contradiction between work and rest. At the same time, they can also closely relate to each other and strengthen revolutionary unity.

4. The system of kitchen attendants and kitchen helpers and the publication of food accounts are one of the ways to promote economic democracy and implement mass supervision. Company quartermaster shall prepare a food announcement form after monthly checkout, which shall be audited and signed by the Economic Commission and the competent head, and announced within five days after the end of each month and reported to the superior business department;

5. Health system. The kitchen and canteen should be kept clean, with fly prevention and hand washing equipment. Cooking utensils should be placed neatly and must be washed after use. We should strictly improve the personal hygiene of chefs. Cooking staff should have a health check-up every quarter, and patients with intestinal infectious diseases, tuberculosis and suppurative diseases should be immediately transferred from their diagnosis and treatment posts. We must act in strict accordance with the relevant provisions of the Food Hygiene Law. The purchase, production and storage of food should meet the requirements of food hygiene, and the system of dividing vegetables or using chopsticks and spoons should be implemented. Tableware commonly used in canteens must be washed and disinfected before use. Personal appliances should be washed or disinfected to prevent infectious diseases and prevent food poisoning.

Article 2 of the Food Safety Law of People's Republic of China (PRC) shall abide by this Law when engaging in the following activities within the territory of People's Republic of China (PRC):

(a) food production and processing (hereinafter referred to as food production), food sales and catering services (hereinafter referred to as food business);

(2) Production and operation of food additives;

(3) Production and operation of packaging materials, containers, detergents and disinfectants for food and tools and equipment for food production and operation (hereinafter referred to as food-related products);

(four) the use of food additives and food-related products by food producers and operators;

(5) Storage and transportation of food;

(6) Safety management of food, food additives and food-related products.

The quality and safety management of edible agricultural products (hereinafter referred to as edible agricultural products) shall comply with the provisions of the Law of People's Republic of China (PRC) on the Quality and Safety of Agricultural Products. However, the sales of edible agricultural products, the formulation of relevant quality and safety standards, the publication of relevant safety information and the provisions of this law on agricultural inputs shall abide by the provisions of this law.