Legal analysis: 1. Employees in canteens must hold valid "health certificate" and "hygiene license" and have a health examination once a year.

2. Strictly implement the food hygiene management system. Employees engaged in food processing and selling must wear clean work clothes and masks when going to work, maintain personal hygiene, and do not grow or dye nails; No loose hair; No rings, earrings and bracelets.

3. The inside and outside of the school canteen should be kept clean, the surrounding environment should be cleaned frequently, and the ditches should be washed frequently. There should be no leftovers, leftovers and sludge to prevent mosquitoes and flies from breeding. The purchased vegetables are not allowed to be placed on the ground or mixed. They should be placed in a vegetable rack according to the requirements and protected from flies, dust and deterioration.

4. Employees in school canteens should wash all kinds of vegetables to be cooked and soak them in clear water for more than 31 minutes to prevent pesticide residue poisoning on vegetables. 5, strict management of food processing in the canteen, prohibit the processing and sale of fungi, green beans, germinated potatoes and cold meat and cold dishes and other foods with great health and safety risks; Prohibit the sale of expired or spoiled food; It is forbidden to sell overnight meals.

6. There must be "three-prevention" measures to prevent flies, dust and rats in the canteen, and they should be carefully implemented.

7. Chopping boards and knives in the canteen should be used raw and cooked separately, and cleaned in time after use; Raw and cooked foods should be placed separately; The cleaning, disinfection and cleaning of food utensils, containers, processing tools and other tableware (including students' tableware) should be carried out in strict accordance with the "Cleaning and Disinfection System for Dining Tableware and Students' Tableware in Canteen", and the surrounding environment should be cleaned frequently and kept clean at any time.

Legal basis: Food Safety Law of the People's Republic of China

Article 2 Whoever engages in the following activities within the territory of the People's Republic of China shall abide by this Law:

(1) Food production and processing (hereinafter referred to as food production), food sales and catering services (hereinafter referred to as food business);

(2) production and operation of food additives;

(3) the production and operation of packaging materials, containers, detergents and disinfectants used for food and tools and equipment used for food production and operation (hereinafter referred to as food-related products);

(4) food producers and operators use food additives and food-related products;

(5) storage and transportation of food;

(6) Safety management of food, food additives and food-related products.

the quality and safety management of edible primary products (hereinafter referred to as edible agricultural products) shall comply with the provisions of the Law of the People's Republic of China on the Quality and Safety of Agricultural Products. However, the marketing of edible agricultural products, the formulation of relevant quality and safety standards, the publication of relevant safety information and the provisions of this law on agricultural inputs shall abide by the provisions of this law.

article 3 food safety work shall be based on prevention, risk management, whole-process control and social governance, and a scientific and strict supervision and management system shall be established.