1. Cafeteria operation room processing to meet the requirements of the regulations, food hygiene needs to be supervised by a person responsible for food purchasing, storage, processing, sampling step by step, in strict accordance with the provisions of the implementation. Health supervisors on the actual number of meals per meal, recipes, time, sample retention, inspection of detailed records. For each type of food before the meal to leave a sample of not less than 100g, and saved in a special refrigerator freezer time 48h for inspection.

2. Tableware used every day must be cleaned, do a scrape, two wash, three over the clear, four disinfection, five cleaning. Each meal to check the disinfection of food and beverage utensils record, strict control of tableware table time, should be controlled in the meal within 30min before the table.

3. The internal and external hygiene of the cafeteria must be cleaned at every meal, cleaned every day, and must do a sweep every week.

4. The cafeteria staff must do a good job of health checks, health certificates, where there are infectious diseases are not allowed to participate and contact with food. Cafeteria to have fly, rodent and other measures to prevent biological contamination.

5. Formation of responsible, skilled health supervision team set up a special dietary hygiene supervision team. Speaking of responsibility to the implementation of people to analyze the hazardous factors of each operating link.

6. Operators pay attention to personal hygiene and tidiness, must wear masks, gloves, chef's hat, uniform dress, strict specification requirements. Before operation, processing of cooked food before hand washing with running water, disinfection.

7. Cold dish room temperature shall not be higher than 25 degrees Celsius, cold dish room strictly aseptic operation, operators work before entering the room must be a second dressing, soaking disinfection of hands, knives, cutting boards, counter and space should be disinfected in advance of 30min. Cold dishes should be eaten within 3 hours after production is completed, and fruits and melons should be cleaned and sterilized before entering the cold dish room.

8. Health supervisors conduct on-site supervision of each meal, sensory inspection of each dish processed at any time, requiring vegetable leaves to be soaked for more than 30min; decorative perimeter vegetables and fruits cleaned and disinfected; raw and cooked containers, cutting boards, knives are used separately and have obvious signs; prohibit finished products, semi-finished products, raw materials mixed, refrigerators have obvious signs of separate storage, aquatic products, vegetables, meat products in separate pools Cleaning.