Answer: The canteen should keep the internal and external environment clean and tidy, and take effective measures to eliminate harmful insects such as rats, cockroaches and flies and their breeding conditions; The layout of canteen facilities and equipment should be reasonable, and there should be relatively independent food raw material storage room, food processing operation room, food sales place and dining place; Canteen should be equipped with washing facilities and equipment such as special washing and disinfection pool for tableware, and tableware should be made of non-toxic, wear-resistant and easy-to-clean materials. The use of chemical disinfection, there must be more than 2 pools, and shall not be mixed with cleaning vegetables, meat and other facilities and equipment; Dining utensils in the canteen must be washed and disinfected before use, which meets the relevant national hygiene standards. Sterilized tableware shall not be used. Reuse of disposable tableware is prohibited. Disinfected tableware must be stored in a special tableware cleaning cabinet for later use. Disinfected and unsterilized tableware should be stored separately and clearly marked on the tableware storage cabinet. Tableware washing cabinets should be cleaned regularly and kept clean; Washing and disinfectants used in tableware must meet the hygiene standards or requirements. Washing products and disinfectants must have fixed storage places (cabinets) and obvious signs; The dining place in the canteen should be equipped with running water devices for diners to wash their hands and dishes.