Henan Province will begin to make relevant regulations on the wearing of masks by catering service personnel, and submit them to the 31st meeting of the Standing Committee of the 13th Provincial People's Congress for deliberation. If it is successful, it will be implemented on July 1 this year. This regulation is mainly aimed at catering service personnel, including all staff engaged in processing, production, distribution, take-away, cashier and cleaning. Coverage includes all catering establishments, such as canteens, cold drinks shops, restaurants, hotels, bars, fast food restaurants and food stalls. Employees who fail to wear masks as required must make rectification, and those who refuse to make corrections will be fined between 111 yuan and 211 yuan; If the cumulative number of people is more than three, it will be notified and a fine of more than 1,111 yuan and less than 3,111 yuan will be imposed; The maximum fine is 5,111 yuan.

c the hygienic problems in the catering industry in China are uneven, and customers are at risk of being exposed to bacteria during ordering and dining. Many staff in fast food restaurants, cold drinks shops and food stalls go to work directly without special physical examination. If the staff suffer from hepatitis B, influenza, oral diseases and lung diseases, they will be transmitted to food through breathing and mouth, and then enter the guest's body, which will have a great impact on public health. Avoid large-scale spread. This regulation also targets catering cleaning staff and take-away personnel. Cleaning staff wearing masks can reduce the probability of infection among people in the store. Take-away people wearing masks can reduce the direct contact of online ordering people and reduce the risk of transmission.

it will take some time to review this regulation before it can be implemented. Among them, the main problem is how to supervise. There are so many restaurants in each city and county that it is difficult to completely cover everything. It is difficult to track and supervise mobile restaurants. Small restaurants also lack basic hygiene knowledge, and relatively remote counties are more laborious to manage. There are also various foods that will inevitably have problems from the source, and how to trace them back. It also needs to be considered. So this work still has a long way to go.