What aspects should be paid attention to in canteen management safety?

Safety is a concern of every place, and restaurants pay special attention to safety. Nowadays, people's requirements for the quality of life are particularly high, especially for safety or hygiene. When you go to a restaurant for consumption, you must first look at its safety equipment and sanitary conditions. If they don't meet their requirements, they generally don't go in for consumption. The competition in the catering industry is very fierce now. With the improvement of people's living standards, people eat out more and more times. Most people will choose hotels or restaurants for banquets and ordinary meals. So what kind of restaurant will people choose? This requires your restaurant to be competitive. In fact, both restaurants and canteens should pay attention to safety and hygiene. Most canteens are aimed at students, so they are more cautious. Now Shuling Restaurant tells you what aspects of living with its safety problems. (a) equipped with fire extinguishers or dry powder fire extinguishing equipment, and will use. (2) The live equipment shall be used according to the operation requirements, and shall be inspected and maintained regularly. (3) No sundries shall be piled on the passage, and there shall be no oil stain, water stain or vegetable juice on the ground. (4) The waiter should remind the guests to pay attention to their wallets and handbags, and report any suspicious personnel to the superior in time. (5) The waiter should pay attention to observe the facial expressions of the guests and deal with sudden diseases in time. (6) Tables and chairs should be inspected regularly. (seven) cleaning products, chemicals and edible condiments should be strictly separated, and marked with obvious signs. (8) Electrical faults should be repaired by electricians, and they are not allowed to be repaired by themselves, so as to avoid accidents. (9) Sharp tools such as knives and forks should be used with caution. When stored, the knife edge, fork or knife rest should be sealed. (10) Actively contact the Engineering Department and the Security Department, and regularly check the usage of electrical appliances, minor repairs of interior decoration, and whether the fire extinguishing system or fire extinguisher is in normal working condition. (eleven) the use of mixers, meat cutters, dough presses, etc. Do not put your hand in to help start or push, and cut off the power supply after use. (12) Don't run or play in the aisles of restaurants, kitchens and dishwashing places to avoid accidents. (thirteen) broken glass or ceramic ware, don't pick it up by hand, you should use a broom to clean up the scene. (14) When carrying dishes or articles, don't exceed the maximum carrying capacity, especially when carrying them by hand, the quantity is too large to keep balance. (15) Use gloves or towels when handling and taking overheated articles. (16) Cleaning essence and gloves should be used to clean dishes and chopsticks, and attention should be paid to the degree of force when cleaning glassware. (seventeen) suddenly carrying kindling (such as cigarette butts) into the work area, especially the warehouse and kitchen. (eighteen) there is water on the kitchen floor, and it should be cleaned frequently to avoid wrestling. Nowadays, with the development of society, canteen has become the main business of catering industry. No matter when, the canteen is the main profitable industry, mainly for students or office workers, so safety and health are the main concerns of people.