Three lightness and four diligence means walking lightly, speaking lightly and operating lightly; Hands, feet, mouth and eyes.

six don't: people should take temperature and wear masks, and don't go to work with illness. The place should be cleaned and disinfected, not messy. Procurement should be traced back to the source, not from unknown sources. Processing should be standardized and not cross-contaminated. Keep warm when storing, and don't leave it too long. Leave enough samples for the group meal, don't perfunctory.

personnel should take temperature measurement and wear masks, and don't go to work with illness. Strictly implement the morning check-up system for employees, carry out daily temperature detection, and leave the post if there are suspected symptoms of respiratory infection such as fever and cough, and seek medical advice in time; Employees must wear work clothes hats, masks and wash their hands frequently for disinfection.

the place should be clean and disinfected, not messy. Ventilate, clean and disinfect the dining place, operating place, tools and tableware effectively every day, and keep disinfection records. Strengthen the use of facilities and equipment to prevent rats, flies, insects and dust, and keep the place clean and hygienic.

procurement should be traced back to the source, not from unknown sources. Prohibit the processing of wild animals and their products, strictly implement the requirements of claiming food raw materials and meat quarantine certificate, and make a good record of incoming inspection; Do not purchase rotten and deteriorated raw materials that exceed the shelf life.

the processing should be standardized and not cross-contaminated. Food processing should be strictly in accordance with the requirements of catering service operation specifications, and aquatic products, meat and vegetables should be processed separately, cooked and cooked thoroughly to avoid cross-contamination; It is necessary to strengthen the cleaning and disinfection of tableware and keep it clean.

keep warm during storage, and don't leave it too long. Food should be made and eaten as a meal; Cooked food shall not be stored at room temperature for more than 2 hours, and shall be well protected against dust and heat. If it is stored for more than 2 hours, it shall be stored below 8℃ or above 61℃.

samples for group meals should be sufficient and timely, not perfunctory. The variety and quantity of food should be reserved for each meal according to the standard (above 125g), and the food should be kept in a special refrigerator for more than 48 hours, and the samples should be recorded.