1. The Food Business License (catering service) is legal and valid, and there is no behavior of exceeding the scope of business and transferring, forging, altering, lending, reselling or renting the license.

2. Make plans for returning to work and establish emergency response plans; Establish an organizational structure for epidemic prevention and control with clear division of labor.

3. The epidemic prevention and control materials such as wearing masks and using disinfectant are qualified in quality and sufficient in quantity (not less than 2 weeks' use), and the inventory and use accounts are standardized.

4. Regularly clean and disinfect the catering operation places and make records. The environment is clean and tidy, the air conditioning and ventilation systems are operating normally, and good ventilation is maintained.

5. Employees should have health certificates issued by township governments (social affairs bureau, agricultural parks) and township hospitals (community health service centers); Those who have a history of isolation must have a certificate of lifting isolation; Employees who are receiving treatment or isolation and have a close contact history with patients are not allowed to take up their posts; Employees' pre-job temperature detection records are complete and protective measures are in place.

6. The purchased food and food raw materials, food additives and food-related products should have a sound quality acceptance ledger record; Do not purchase, use or store livestock and poultry meat of unknown origin; Use qualified disposable tableware, lunch boxes and chopsticks, and obtain a complete ticket claim record; Raw material storage meets the requirements.

7, equipped with disinfection facilities and equipment that meet the operating conditions, tableware disinfection and cleaning meet food safety requirements.

8. The food processing and production meet the requirements of the Food Safety Operation Standard for Catering Services.

9. A temperature measuring point must be set up at the door of the catering unit. Those with abnormal body temperature (over 37.3℃) or without wearing masks are not allowed to enter the dining place. At the same time, those with abnormal body temperature should be registered in time and reported to the health department immediately.

11. You are not allowed to eat on the spot in the dining place. You are only allowed to provide take-out and take it away, and zero-contact ordering is advocated.

Catering industry, also known as catering industry, is a food production and operation industry that provides consumers with all kinds of drinks, food, consumption places and facilities through instant processing, commercial sales and service labor.