after the basic contents of China's Food Hygiene Law and Hygiene Standard for Catering Industry and Collective Dining Distribution Units, the personal hygiene requirements that food practitioners must maintain and achieve are preached. First, employees should have a health check-up at least once a year according to the provisions of China's Food Hygiene Law. Those who suffer from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis, including pathogen carriers, active tuberculosis, purulent or exudative skin diseases and other diseases that hinder food hygiene, are not allowed to engage in direct food intake. Second, employees must maintain good personal hygiene. When operating, they should wear clean overalls and working caps. Operators in cold dishes and other special rooms should also wear masks. Their hair should not be exposed, long hair should not be left, nail polish should not be applied, and rings and other accessories should not be worn. Wash your hands frequently during operation, wash your hands before operation, and disinfect your hands when touching direct food. Smoking, eating and other behaviors that may contaminate food are not allowed in the food handling area. Employees should take off their work clothes in the food handling area before going to the toilet.