Restaurants need to establish a three in one security system of "front-end screening, kitchen control, and emergency protection" to strengthen personnel and venue protection while ensuring food safety. The core configuration is as follows:

I. Food safety testing system

（1） Food safety testing equipment

Pesticide residue rapid detector

Enzyme inhibition rate method is used to detect residues of organophosphorus/carbamate pesticides, and fruit and vegetable screening can be completed within 15 minutes;

Veterinary drug residue detector

Immunochromatography technology was used to detect clenbuterol and antibiotic residues (detection limit 0.01 μ g/kg);

Heavy metal detector

Atomic absorption spectroscopy is used to determine the content of heavy metals such as lead and cadmium, in order to prevent the inflow of excessive raw materials;

（2） Process monitoring equipment

ATP bioluminescence detector

Evaluate the degree of microbial contamination of tableware/workbench within 30 seconds (RLU value ≤ 30 is qualified);

Central thermometer

Probe based temperature measurement ensures that the center temperature of the food is greater than 75 ℃ (critical point for sterilization);

Edible oil quality tester

Dual parameter determination of acid value/peroxide value to block the use of spoiled oils and fats;

II. Personnel and venue security system

Concealed security checkpoint

Narrow body intelligent security checkpoint (0.7m wide) integrated into the employee passage, with six zone alarm positioning for knives/firearms;

Handheld auxiliary equipment group

Portable metal detector (sensitivity 0.1g)+liquid security detector (3-second identification of flammable liquids);

Panoramic monitoring network

Infrared ball machine covers the dining area and kitchen, supporting AI recognition of fighting/abnormal staying behavior;

III. Fire and emergency protection

Equipment type, functional characteristics, technical indicators

The kitchen automatic fire extinguishing system triggers a special fire extinguishing agent spray based on temperature sensing, covering the stove and flue with a response time of ≤ 5 seconds

Explosion proof protective equipment with explosion-proof blanket and explosion-proof tank combination, capable of withstanding 2kg TNT equivalent explosive in accordance with GA69-2007 standard

Intelligent evacuation broadcast sound and light alarm+screen escape route push, sound pressure level ≥ 90dB, power outage continuous operation ≥ 30 minutes

IV. Intelligent Management Center

Data traceability platform

Real time upload of detection data to the regulatory system, supporting scanning to query food safety reports;

Equipment status monitoring

Remote viewing of the expiration date of fire-fighting equipment and the operational status of security equipment on mobile devices;

Non sensory verification channel

Employee identity automatic authentication+temperature screening, with a travel efficiency of 60 people/minute;

Efficiency optimization: Implement graded security checks during peak hours, and trigger fast lanes for VIP customers; The kitchen is required to use ATP detectors for microbiological screening of countertops three times a day.