Hygienic standard requirements for catering industry:
6.4.2. Personal hygiene requirements
6.4.2. 1. Good personal hygiene shall be maintained, and clean work clothes shall 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 regularly.
6.4.2.2. Wash your hands before the operation, keep them clean during the operation, and wash your hands in time after they are contaminated.
6.4.2.3. Operators who come into contact with direct food should wash their hands and disinfect in any of the following circumstances: before handling food; After using the bathroom; After contact with raw food; After contact with contaminated tools and equipment; After coughing, sneezing or blowing your nose; After handling animals or wastes; After touching ears, nose, hair, face, mouth or other parts of the body; After engaging in any activity that may pollute your hands.
6.4.2.4. Operators in special rooms should change special work clothes and wear masks when entering the special rooms. Hand washing and disinfection should be strictly carried out before operation, and disinfection should be carried out in time. Don't wear the work clothes and working caps of the special room to engage in work unrelated to the operation of the special room.
6.4.2.5. Personal belongings are not allowed to be brought into the food processing zone.
6.4.2.6. Smoking, eating or other behaviors that may pollute food are not allowed in the food processing zone.
6.4.2.7. Non-processing operators entering food processing zones shall meet the hygiene requirements of operators on the spot.