employees in the catering industry should have a health check at least once a year. New or temporary employees should have a health check and obtain a health certificate before taking part in the work.

the (legal representative or person in charge) of catering operators and collective dining distribution units is the first person responsible for food hygiene and safety.

anyone who suffers from digestive tract infectious diseases (dysentery, typhoid fever, viral hepatitis, etc.), (active pulmonary tuberculosis, suppurative or exudative skin diseases) and (diseases that hinder food hygiene) may not take part in the work of directly importing food.

The "five specializations" implemented in the special room are: (special person, special room, special tools, special disinfection equipment and special refrigeration equipment).

The processing tools and containers of raw and cooked food should be (separated) and clearly marked (marked)

The food stored for more than (2) hours after cooking and before eating should be kept below (11) degrees or above (61 degrees) degrees

The food supplied (sampled) for group meals and important reception activities should be put in (cleaned) according to (varieties). To prevent bacterial food poisoning, we should take measures according to three basic principles (preventing food from being contaminated by bacteria, controlling bacterial reproduction and killing pathogenic bacteria), which mainly have key points (avoiding pollution, controlling temperature, controlling time, cleaning and disinfection, controlling processing capacity)

Disinfected tableware should be (naturally filtered or dried, not used.