Food and beverage safety should mainly include

Catering safety mainly includes the following contents:

1, food, food additives, food-related products, pathogenic microorganisms, pesticide residues, veterinary drug residues, biotoxins, heavy metals and other pollutants harmful to human health.

2 varieties, scope of use and dosage of food additives;

3. Nutritional requirements of infants and other specific groups for main and supplementary foods;

4. Requirements for labels, signs and instructions related to food safety requirements such as hygiene and nutrition;

5. Hygienic requirements in the process of food production and operation;

6. Quality requirements related to food safety;

7. Food inspection methods and procedures related to food safety;

8. Other contents for which food safety standards need to be formulated.

Catering service providers shall strictly abide by the food safety operation specifications for catering services formulated by the US Food and Drug Administration. Catering services shall meet the following requirements:

1. In the process of making and processing, the processed food and food raw materials shall be inspected. It shall not be processed or used if it is found to be spoiled or other sensory properties are abnormal;

2. Places and equipment for storing food raw materials shall be kept clean. It is forbidden to store toxic and harmful substances and personal belongings. Food raw materials should be classified, put on shelves, partitioned and stored off the ground, and foods that have deteriorated or exceeded the shelf life should be inspected and treated regularly.

3. The internal and external environment of food processing and business premises shall be kept clean and tidy, and harmful insects such as rats, cockroaches and flies and their breeding conditions shall be eliminated;

4, should regularly maintain food processing, storage, display, disinfection, cleaning, heat preservation, refrigeration, freezing and other equipment and facilities, calibration of measuring instruments, timely cleaning, to ensure the normal operation and use;

5. Operators should maintain good personal hygiene;

Legal basis: Article 3 of the Measures for the Supervision and Administration of Food Safety in Catering Services.

The State Food and Drug Administration of the United States is in charge of the supervision and administration of catering services nationwide, and local food and drug supervision and administration departments at all levels are responsible for the supervision and administration of catering services within their respective administrative areas. Article 4 Catering service providers shall engage in catering service activities in accordance with laws and regulations, food safety standards and relevant requirements, be responsible to the society and the public, ensure food safety, accept social supervision, and assume the responsibility of catering service food safety.