I * * * have these six key points to pay attention to: 1. The layout requirements of catering service providers; 2. Recommended cleaning and disinfection methods for tableware; 3 recommended cleaning methods for catering service places, facilities, equipment and tools; 4. Precautions for preventing food poisoning in catering services; 5. Recommended methods of hand washing and disinfection for catering service employees; 6. Precautions for disinfectants and chemical disinfection commonly used in catering services. Personal hygiene requirements for employees: (1) Good personal hygiene should be maintained, clean work clothes should be worn during operation, hair should not be exposed, and long nails, nail polish and accessories should not be left. Operators in special rooms should wear masks.

(2) Wash hands before operation, keep hands clean during operation, and wash hands in time after being contaminated. Hand washing disinfection should conform to the Recommended Method for Hand Washing Disinfection of Catering Service Employees (see Annex 5).

(3) Operators who come into contact with directly-eaten food should wash their hands and disinfect them under any of the following circumstances: 1. Before handling food; 2. After using the bathroom; 3. After contact with raw food; 4. After contacting the contaminated tools and equipment; 5. After coughing, sneezing or blowing your nose; 6. After handling animals or wastes; 7. After touching ears, nose, hair, face, mouth or other parts of the body; 8. After engaging in any activity that may pollute your hands.

(4) When the operators in the special room enter the special room, they should change their special work clothes and wear masks. Before operation, they should wash and disinfect their hands strictly, and they should be disinfected in time. Do not wear the work clothes and hats in the special room to engage in work unrelated to the operation in the special room.

(5) Personal belongings are not allowed to be brought into the food processing area.

(6) No smoking, eating or engaging in other behaviors that may pollute food in the food processing area.

(7) Non-operating personnel entering the food processing area shall meet the hygiene requirements of on-site operators.

for other specific requirements, you can refer to the food safety operation standard of catering service (No.395 [2111] of the State Food and Drug Administration).