Legal analysis: 1. Corresponding protective materials, such as thermometers, masks, disinfectants, etc., must be provided to ensure the daily protection needs of employees; 2. Strictly carry out prevention and control and health monitoring, wear masks and wash hands frequently during the whole service process; 3. Customers who have no respiratory symptoms are asked to go to the store for consumption with their health code and their body temperature met the requirements. Except for eating, they should wear masks all the time, and those who don't wear masks refuse to enter the restaurant; 4. Encourage the expansion of take-away business; It is forbidden to organize large-scale collective dinners in the lobby and lobby, and advocate separate meals in box dining, use public chopsticks and spoons, and control dining time; Standardize the way of eating, reduce the placement of tables and chairs, sit with customers in the same row at a long table, and sit opposite each other in a staggered way, and sit with guests at a round table at a distance of not less than 1 meters; 5. The business premises, equipment, facilities and catering tools must be thoroughly cleaned and disinfected every day; 6. Ensure the air circulation in the business premises, choose natural ventilation and mechanical ventilation as far as possible, and allow the use of wall-mounted and closet air conditioners. When using central air conditioners, the fresh air system must be kept in normal operation, and the air conditioning filter must be cleaned and disinfected regularly; 7, completes the toilet disinfection, once every 2 hours, and make relevant disinfection records. 8, it is forbidden to operate game, not to slaughter live birds in the kitchen.

legal basis: notice on strengthening the standardized management of public places during epidemic prevention and control iii. orderly promoting the resumption of work and production of catering service units. 1, must be equipped with corresponding protective materials, such as thermometer, masks, disinfectants, etc., to ensure the daily protection needs of employees; 2. Strictly carry out prevention and control and health monitoring, wear masks and wash hands frequently during the whole service process; 3. Customers who have no respiratory symptoms are asked to go to the store for consumption with their health code and their body temperature met the requirements. Except for eating, they should wear masks all the time, and those who don't wear masks refuse to enter the restaurant; 4. Encourage the expansion of take-away business; It is forbidden to organize large-scale collective dinners in the lobby and lobby, and advocate separate meals in box dining, use public chopsticks and spoons, and control dining time; Standardize the way of eating, reduce the placement of tables and chairs, sit with customers in the same row at a long table, and sit opposite each other in a staggered way, and sit with guests at a round table at a distance of not less than 1 meters; 5. The business premises, equipment, facilities and catering tools must be thoroughly cleaned and disinfected every day; 6. Ensure the air circulation in the business premises, choose natural ventilation and mechanical ventilation as far as possible, and allow the use of wall-mounted and closet air conditioners. When using central air conditioners, the fresh air system must be kept in normal operation, and the air conditioning filter must be cleaned and disinfected regularly; 7, completes the toilet disinfection, once every 2 hours, and make relevant disinfection records. 8, it is forbidden to operate game, not to slaughter live birds in the kitchen.