1. Keep the surrounding environment clean and tidy

Keep the road in front of the door clean and tidy, and there is no sundries, garbage, water and dirt around the restaurant.

2. Make the dining place clean

Keep the doors, windows, desktops, chairs and floors clean, have facilities for customers to wash their hands, and have reasonable bathroom settings and complete facilities.

3. It is necessary to meet the standards of kitchen compliance

Fully implement the requirements of "Food Safety Operation Standard for Catering Services" and "Bright Kitchen", and strictly regulate the hygiene management of kitchen. Small catering operators combined with the actual development of the "kitchen moved back and closed independently" rectification plan, the implementation of the front shop or kitchen closed, refused to transform all closed for rectification.

4. The storage should be neat and safe.

Food should be stored in different areas to prevent cross-contamination caused by mixing. Carry out self-inspection of food raw materials, and prohibit the purchase of foods that are explicitly prohibited. It is forbidden to purchase and operate wild animals, catches in Jinsha River basin, and food raw materials that are not inspected and quarantined according to regulations, are unqualified in inspection and quarantine, and have unknown sources.

5. To make the tableware clean

The cleaning and disinfection places of tableware must meet the hygiene requirements, and the centralized disinfection enterprises must have legal qualification certificates.

6. To achieve the health of employees

Strengthen the health management and personal hygiene management of employees to eliminate hidden dangers of infectious diseases.

7. The delivery process should be standardized.

The food for take-away meals should be sealed or "food safety seal" should be used to prevent pollution in the delivery process.