1. firstly, tableware and drinking utensils should be cleaned and disinfected as required, and kept in special cleaning facilities for standby. unsterilized tableware and drinking utensils should not be used.

2. Secondly, ultraviolet disinfection lamps should be installed in the cold dish room.

3. Foods that need to be cooked and processed at last should be cooked and cooked thoroughly; Cooked products that need to be refrigerated should be refrigerated in time after cooling.