For the sake of food safety, is it appropriate to refuse guests to put them in the restaurant freeze

Restaurants should not only provide consumers with delicious food, but more importantly, provide safe food. >>>More

Ultraviolet lamps, as well as crisper refrigerators, freezers, etc., the most important thing is that cold dishes should be made in a completely enclosed space! The cold food room should be air-conditioned! Everything else is just something very commonplace!

Look at what kind of restaurant you are, the most basic thing is to have an employee health certificate, an industrial and commercial license, and now the catering license is generally together with the industrial and commercial license, in addition to the tax registration certificate, if the store is small, the tax registration certificate will generally not be handled! The safety of the equipment mainly takes into account the wattage of electricity, the wattage of the cable in the restaurant, and the position of the stove and the gas tank is preferably 3 meters away. Not the average household! >>>More

1. Purpose: To deal with sudden events quickly and reduce losses to a minimum. >>>More

Yes, Article 9 of the Measures for the Administration of Catering Service Licenses issued by the Ministry of Health stipulates that when applying for a catering service license to the Food and Drug Administration, it is necessary to provide food safety management personnel who have been trained in food safety and meet the relevant conditions, as well as rules and regulations to ensure food safety that are suitable for the actual situation of the unit. That is to say, when applying for the "Catering Service License", you need to provide the corresponding materials. You can ask the local Food and Drug Administration or Health Bureau for details.