What are the potential safety hazards in hotel catering?

1. food washing is not clean, pesticide residues and bacteria are not completely removed

2. tableware is not cleaned, disinfected or not completely disinfected

3. raw and cooked food are not separated, resulting in the spread of bacteria

4. it is not properly placed or kept. Cause the spread of mosquitoes and bacteria

5. The cooking environment and dining environment are unsanitary

6. Chefs and staff have sources of infection or are not careful about hygiene

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2. Food safety hazards

1. Use and doping raw materials with pesticides, preservatives and additives exceeding the standard

2. Use and doping inferior and deteriorated food. Deteriorating, unqualified ingredients, condiments

5. Improper cooking or over-cooking causes food deterioration

6. Selling inferior, deteriorated and counterfeit drinks

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