contact with dishes and raw meat.

catering employees should maintain good personal hygiene, especially hand hygiene. Disinfecting wet wipes and hand-free disinfectant cannot replace standard hand-washing procedures. Before processing and making food, hands should be washed according to the "seven-step washing method" and disinfected. Wash and disinfect your hands again after touching the polluted environment, using the bathroom, coughing, sneezing or blowing your nose. Use sterilized special tools, gloves and masks when contacting directly-eaten food, during meal sharing and sales, keep gloves clean and undamaged, and change them regularly during use.