Employees in catering units must implement the morning and afternoon check-up system, have their body temperature checked every day, and make a good registration. They must keep clean and sanitary, wash their hands strictly and wear masks at all times during their posts. When cleaning and processing frozen and refrigerated foods, strictly handle the internal and external packaging, so as to separate raw and cooked foods and cook them thoroughly. Employees of imported cold chain food should take the initiative to do a good job in nucleic acid detection, and all employees should take the initiative to inoculate novel coronavirus vaccine.

when purchasing food, food raw materials and food-related products, catering units must check the supplier's license and relevant supporting documents, earnestly fulfill their social security responsibilities during epidemic prevention and control, and will not use imported cold-chain food.

catering units must disinfect and ventilate the environment every day and keep records.