The Food Safety Code of Practice for Catering Services is a method formulated to standardize catering service operations and ensure consumer food safety. This specification applies to catering service providers, including restaurants, snack bars, fast food restaurants, beverage shops, canteens, collective dining distribution units and central kitchens.

The legal representative, person in charge or owner of the catering service provider is the first person responsible for the food safety of the unit and is legally responsible for the food safety of the unit.

According to Article 8 of the "Code for Food Safety Operations in Catering Services", the establishment and staffing requirements for food safety management agencies are as follows:

(1) Large or above restaurants (including large restaurants), schools Canteens (including daycare institution canteens), canteens of institutions and enterprises serving more than 500 people, catering chain corporate headquarters, collective dining distribution units, and central kitchens should set up food safety management agencies and be equipped with full-time food safety management personnel.

(2) Other catering service providers should be equipped with full-time or part-time food safety management personnel.

Reference for the above content?_Kou District Government-Food Safety Operation Code for Catering Services