Today, when everyone is pursuing health and longevity, the importance of health and safety in the catering industry is self-evident. For the vast number of catering consumers and catering operators, it is a crucial link. But to sum up, we can understand the importance of catering hygiene and safety from the following aspects. 1. Catering hygiene is the basic guarantee for catering business. From a macro point of view, the products provided by catering enterprises are "services", and the products that constitute "services" contain many specific items, among which the most basic parts are dishes, drinks and other foods. When guests dine in hotels and restaurants, the primary purpose is to eat all kinds of dishes and drinks. In order to meet physiological needs and prolong life, there should be no harmful factors in food. Otherwise, if people pose a threat to health and even life when eating vegetables, then eating will lose the meaning of continuing life activities. Therefore, the dishes, drinks and other foods processed and sold by the catering industry must be clean, hygienic, safe and harmless, which is the basis of catering production and operation and the basic guarantee for the development of catering enterprises. If a catering enterprise can't even guarantee basic catering hygiene, how can it talk about the development of the enterprise? Second, safeguard the interests of catering consumers When dining in hotels and restaurants, catering consumers are most concerned about whether the food such as dishes is hygienic and safe, which has been discussed earlier. For catering operators, the primary problem is to safeguard the vital interests of catering consumers, which requires that the food produced and sold by catering enterprises is hygienic, safe and reliable and will not bring any unsafe factors to diners. However, some catering enterprises often treat the hygiene of products with a casual attitude, which leads to unsafe events such as food poisoning during dining, causing undue personal injury and property losses to consumers. Therefore, it is necessary for food epidemic prevention departments and health departments to supervise the food hygiene of catering enterprises to ensure the hygiene and safety of catering and safeguard the interests of catering consumers. Three. Maintaining the health of employees If catering food is processed in places with poor sanitary conditions and serious environmental pollution, it will not only pose a threat to the health of catering products, but also bring unsafe factors to the food processors themselves, and even affect the health of employees in enterprises. Therefore, ensuring catering hygiene and safety is not only the basic guarantee for catering enterprises to develop and safeguard the interests of catering consumers, but also related to the health and safety of employees engaged in food processing and production to a great extent. Fourth, protect the interests of catering enterprises If the dishes and other foods processed and sold by catering enterprises contain factors harmful to the human body, once they cause harm to consumers, the enterprises will bear certain moral responsibilities and even legal responsibilities. Light will make necessary economic compensation to the victims, and heavy will be punished by law. Therefore, from the perspective of effectively protecting the interests of catering enterprises, the hygiene of catering products can not be ignored, and any unsanitary and unsafe factors must be controlled at the lowest level to ensure the interests of consumers, catering enterprises and employees.