Which aspects of restaurant food safety management are the most difficult to control

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!

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

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

It can only be said that it is understandable.

Not letting it go is that their service is not in place. >>>More

As long as the salt-baked chicken powder is a food-certified packaged product, it will definitely be compliant!