1. Heat thoroughly to ensure the maturity of the food.

2. Completely remove toxic parts.

3. Ensure the safety of purchased goods and correctly store food raw materials.

To avoid production accidents, we must first pay attention to operational safety, including the correct use of tools, correct operation of equipment, prevention of falls and sprains, and prevention of burns, etc. Secondly, to prevent the occurrence of fire, we must ensure that the stove equipment is in good condition and prevent escape, eruption, dripping and leakage. Third, chefs must master the basic common sense of safe operation, pay attention to the separation of oil and water, prevent hot oil from spilling, and prevent accidents caused by high temperatures. The fourth is to contact the flue cleaning in time to prevent excessive oil smoke from accumulating and causing fire hazards. Fifth, all personnel attach great importance to safety work and master the initial control methods and alarm methods for handling accidents. The sixth is to have good fire protection and accident prevention equipment to ensure the rationality and convenience of the placement of these equipment, as well as the effectiveness and safety of the equipment.