1, date and day of the week.

2, food materials procurement, including purchase date, supplier, purchase quantity, purchase price, etc.

3, food processing and storage, including food processing date, processing personnel, processing technology, food storage temperature and time, etc.

4, catering service quality, including tableware cleanliness, food taste and quality, service attitude and efficiency.

5. Health and safety, including food hygiene and safety, canteen sanitation, employee health, etc.

6. Other problems and suggestions, including canteen facilities and equipment, management system, staff training and other problems and suggestions for improvement.