1, personal hygiene to achieve four diligence: diligent hand washing and nail clipping, diligent bathing and haircutting, diligent washing of clothes and bedding, and diligent change of work clothes.

2, food storage implementation of the "four segregation": raw and cooked segregation, segregation of finished and semi-finished products, segregation of food and miscellaneous drugs, food and natural ice segregation.

3, familiar with the "fire, burglary, electric shock, traffic accidents, food poisoning" five security knowledge. Strictly abide by the hotel's safety regulations, so that every customer and employee accommodation, food, entertainment and work safety guarantee.

4, the staff should be vigilant at all times to prevent all violations of customers, colleagues and the hotel's personal and property safety incidents, such as the discovery of suspicious persons or phenomena, should be immediately reported to the superiors or security personnel. The personnel concerned should observe closely to prevent the occurrence of emergencies. In case of emergencies, each employee has the responsibility and obligation to protect the guests, the hotel's personal and property safety.

5, employees must attach great importance to fire prevention, fire prevention work as the hotel's top priority for safety.

6, with (food) with the implementation of the "four pass". A wash, two brush, three rinse, four disinfection (steam or boiling water).

7. Choose foods that have been safely processed. Many foods, such as vegetables and fruits, are at their best in their natural state. Foods that are eaten raw, on the other hand, need to be cleaned. Other foods such as milk, meat, etc., unprocessed is safe and unsafe, processed before eating. Buy sterilized milk instead of raw milk.

8. Cook food thoroughly. Many foods are often contaminated with pathogens, and thorough heating can kill a variety of pathogens. Keep in mind that all parts of the food must reach a temperature of 70 degrees Celsius or higher. If a chicken is still raw near the bone, return it to the pot until it is fully cooked. Frozen meat and fish must be thawed thoroughly before cooking.

9. Eat cooked food immediately. Microorganisms begin to multiply when cooked food is cooled to serving temperature. The longer it takes, the greater the risk. To be safe, eat freshly cooked food while it is still warm.

10. Store cooked foods carefully. If you make cooked food in advance or keep leftovers and store them for more than 4 hours, you must keep in mind to keep them above 60 degrees Celsius or below 10 degrees Celsius so that microorganisms do not breed at the right temperatures and multiply rapidly to disease-causing levels.

11. Reheat cooked food thoroughly. Cooked food stored at the right temperature can only slow down the growth of organisms, but not to kill them. Thorough reheating is the best way to fight microorganisms. Note that all parts of the food must reach at least 70 degrees Celsius.

12. Avoid contact between raw and cooked foods. Cooked food can be contaminated by the slightest contact with raw food. This cross-contamination may be cooked food and raw poultry and fish direct contact occurs, but also can be in contact with uncleaned plates, knives, containers, etc., cross-contamination may cause microbial reproduction and the potential risk of speech disease.

Dysentery, typhoid fever, viral hepatitis and other infectious diseases of the digestive tract (including carriers of the pathogen), active tuberculosis, septic or exudative skin diseases and other diseases that hinder dry food hygiene, can not engage in food service work.