According to the "Food Service Food Safety Code of Practice" Article XII has provisions: chefs and other operators to enter the special room, should change the special working clothes and hats and wear masks, before the operation should be strictly hands clean and disinfected, the operation should be disinfected at the right time. Personnel should wear masks when contacting exposed finished products, such as cold dishes area. Food processing and handling area in addition to roughing, dishwashing area other than masks should be worn.