Article 27 Restaurants should be kept clean and tidy, and the floor should not be cleaned after the tableware is set or when customers eat. Tableware that has not been used after the current meal time should be recycled and cleaned.

article 28 when it is discovered or told by customers that the food provided is indeed abnormal in sensory properties or suspicious deterioration, the restaurant service personnel shall immediately replace the food and inform the relevant food preparation personnel at the same time. Meal preparation personnel shall immediately check the replaced food and similar food, and make corresponding treatment to ensure the safety and hygiene of meals.

article 29 when selling food for direct import, special tools should be used to sort and deliver the food. Special tools should be located and placed separately to prevent pollution.

Article 31 Seasonings for customers to help themselves shall meet the corresponding food hygiene standards and requirements.

article 31 the packaging and transportation of take-away food shall meet the relevant hygiene requirements, and the production time and shelf life shall be indicated. It is forbidden to sell and distribute foods that have exceeded the shelf life or are spoiled.