Based on the investigation of food safety in basic catering service in recent years, the author found the basic methods and skills that must be mastered to ensure food safety in catering service, so as to reduce the probability of food safety accidents and improve the actual work level. Take Fushun County as an example. Since 2004, the county has set up a special catering supervision department-County Health Law Enforcement Supervision Institute (Brigade), and the county food and drug administration has supervised the catering since the functional adjustment. * * * More than 400 food safety activities were carried out for catering services, including the First Education Office of the Central Committee's visit to Fushun to inspect party member's advanced education (second reception), the 11th provincial sports meeting and the 887. After the attention and efforts of the regulatory authorities, no food-borne diseases and food poisoning incidents occurred, which effectively guaranteed the smooth progress of important receptions and major events. The specific methods are as follows: First, for particularly important activities, the regulatory authorities make plans in advance, and the supervisors are on site 24 hours a day to supervise the whole process of food processing and production from the procurement, rough processing, cutting, cooking and storage of food raw materials, such as the 11th Provincial Games; Second, the food safety guarantee of the senior high school entrance examination adopts the method of stagnation supervision and inspection, which has achieved procedures such as early intervention, elimination of hidden dangers, supervision and rectification, and process supervision; Third, strengthen menu review and stop the production and sale of high-risk food; Fourth, in the process of ensuring food safety, investigate and deal with illegal activities of catering units. For example, during the supervision of the catering reception of a major event, the supervisors found that there were foreign objects mixed in the prepared dishes that had been served, so they made on-site inspection records and investigated the catering units involved in accordance with the requirements of food laws and regulations. First, according to the requirements of the Food Safety Supervision and Management Standard for Catering Services for Major Events, catering service providers for major events should have A-level quantitative classification of food safety supervision and management of catering services (or conditions equivalent to A-level standards) and have full-time food safety administrators. However, the hardware facilities of food hygiene in county-level restaurants are generally poor. For example, Fushun county did not have a-level catering quantitative classification management before 20 1 1 year. In particular, the sanitary facilities in some dining places where major events are held in towns and villages are generally uneven, and some even set up temporary kitchens in open-air dams to put tables for dining activities. For example, a successful person in a county held a birthday party and a star performance in the playground dam of a middle school in a township, and * * * set up 300 tables. The temporary kitchen and dining table were located on the playground, which had great security risks. Moreover, this activity was also an investment promotion activity in the county, and the regulatory authorities could not order it to stop, so they had to supervise and guide the food operation process in the case of a serious shortage of food safety hardware facilities. Second, in the case of a serious shortage of law enforcement personnel for food supervision at the county level, some unimportant activities and receptions should also be supervised by the higher regulatory authorities, which has caused the food safety supervision of catering services to lose sight of one thing and affect the development of administrative licensing for catering services; Third, designated restaurants for major grassroots activities and important receptions are determined by the county reception office and the event organizing Committee. There is no doubt that the opinions of the regulatory authorities have not been sought before, and whether the food safety software and hardware facilities are up to standard. Countermeasures The author believes that the most important link in the food safety guarantee of grass-roots catering service is the whole process supervision. First, check whether the software is perfect, such as catering service license, health certificate, food safety responsibility commitment letter, food safety ledger, claim for certificate and ticket, various food safety management systems, food safety related records, menu review, etc. The second is to check whether the hardware is in place, such as sterilization, cooling, refrigeration and freezing, disinfection facilities, cleaning facilities and special facilities. The third is to supervise and standardize the operation process, such as sensory inspection of purchased raw materials, eliminating cross-contamination of raw and cooked meat and vegetables, cross-contamination before and after cleaning, and standardizing sample retention. The fourth is to supervise personal hygiene, such as keeping clothes and hats clean, not leaving long nails, washing hands frequently and not wearing jewelry. Secondly, according to the requirements of food safety laws and regulations, combined with the actual situation at the grass-roots level, the catering service providers of major events are qualified in advance. For catering service providers who do not have the reception capacity, they should ask the local party committees and governments in writing to cancel their reception qualifications. For non-important events, it is necessary to ask the party Committee and government for instructions, and supervisors cannot be arranged to stay at the scene to ensure food safety. At the same time, they should do a good job of "food for People's Republic of China (PRC)" for local party committees and governments. Third, in view of the actual situation at the grass-roots level, the supervision and guarantee can focus on standardizing the operation process, and other methods can be flexibly adopted due to lack of hardware. For example, the catering reception unit does not have enough tableware cleaning and disinfection pools and cleaning cabinets, and can provide disposable disinfection tableware. Fourth, we should master the key points and skills of supervision in the protection of different major activities. The first is the meeting of all representatives (members) held by the county party Committee, the National People's Congress, the CPPCC and the trade union. The dining places of such meetings are all large and medium-sized restaurants at the county level, which are generally fixed. Food safety hardware facilities in catering units are relatively good. Food safety managers and employees have certain knowledge and experience in food safety, but there are also some problems. For example, reception meetings, weddings, birthdays and other banquets. Therefore, supervisors should focus on monitoring whether there is super reception at the reception point and whether the food is cooked. The second is the collective dining activities of students during the "college entrance examination and senior high school entrance examination". This kind of activity has a wide range of dining spots, and students in restaurants and school canteens concentrate on dining, but the number of supervisors is small, so it is impossible to supervise all dining spots throughout. Therefore, the combination of inspection and on-site supervision should be adopted. On-site supervision should be taken for restaurants and school canteens with a large number of diners, and inspections should be taken for restaurants and school canteens with a small number of diners, focusing on monitoring whether the procurement of cold dishes and raw materials meets the requirements. Third, all kinds of tourism economic and trade investment activities in the county, such as the Bean Flower Culture Festival and the Rural Tourism Festival. The dining spots of such activities are mostly farmhouse music, township restaurants and specialty restaurants, and the hardware facilities for food safety are generally incomplete, and some even have unlicensed restaurants. Supervision must grasp the principle that it is not allowed to receive major events in unlicensed restaurants. Secondly, give guidance from software to make up for the lack of hardware, and focus on supervising indoor and outdoor environmental sanitation and the management of toxic and harmful substances; The fourth is the large-scale sports meeting. This kind of activity is the most important food security work at the grassroots level and should be highly valued. Must be strictly in accordance with the requirements of the "food safety supervision and management standards for catering services at major events", do a good job in mobilization and deployment, evaluation and preparation, and implementation, and complete a series of work such as qualification review of dining units, implementation of responsibilities of reception units, formulation of emergency plans, and 24-hour on-site supervision; Fifth, the centennial celebration of each school. This activity is characterized by many and concentrated diners, generally more than a thousand people, and some well-known alumni participate. The task of ensuring food safety is heavy, and the form of dining is to provide disposable lunch boxes or tables, usually in the school cafeteria. Therefore, in the process of supervision, supervisors should review whether disposable lunch boxes meet the requirements of current national standards, and also consider whether the reception capacity of school canteens is beyond the scope.