The training content of kitchen staff includes learning the health and hygiene requirements of canteen staff; Processing process management; Cleaning requirements of places and facilities, etc. The training of kitchen staff mainly emphasizes the importance of hygiene and safety in canteens and the edibility and safety of food. 1, employee health and hygiene requirements. Kitchen employees should hold valid health certificates and food safety knowledge training certificates, maintain good personal hygiene, and adhere to the "Four Diligences", that is, washing hands, nails, bathing, haircutting, overalls and working hats frequently; 2. Deal with the management process. The use of food raw materials should follow the principle of first in first out, and timely clean up and destroy spoiled and expired food raw materials; 3. Cleanliness requirements of places and facilities. Floor cleaning should be carried out at the end of every day, using brooms, mops, brushes, detergents and disinfectants.