1. Stop the sale and service of food immediately, so as to ensure that it will not harm customers any more.

2. Isolate all the prepared food, conduct system inspection and find out the problem.

3. If customers report discomfort symptoms to the restaurant, they should cooperate decisively and report to the local public health department, and provide necessary medical assistance to sick customers.

4. Stop using the raw materials with problems, and conduct traceability investigation on all used foods, find out the causes of the problems, and make rectification to avoid recurrence.

5. Carry out relevant cleaning and disinfection work to ensure that the restaurant environment and equipment meet the hygiene standards.

6. Strengthen the training of employees' health awareness and food safety knowledge, and improve their food safety awareness and sense of responsibility.