1. The processing of the canteen operation room should meet the specified requirements, and the food hygiene needs special supervision. Food procurement, storage, processing and sample retention should be controlled step by step and strictly implemented in accordance with regulations. The health supervisor shall record the actual number of diners, recipes, time, sample retention and inspection of each meal in detail. Take no less than 100g samples of each food before meals and store them in a special refrigerator for 48 hours for future reference.

2. Tableware must be cleaned every day after use, so that it can be scraped once, washed twice, washed three times, disinfected four times and washed five times. Check the disinfection record of tableware for each meal, strictly control the time when tableware is served, and set the table within 30min minutes before meals.

3. The sanitation inside and outside the canteen must be done once a meal, once a day and once a week.

4. The canteen staff must have a health check and a health certificate. Anyone suffering from infectious diseases is not allowed to participate in and touch food. The canteen should have measures to prevent flies and rats to prevent biological pollution.

5. Set up a health supervision team with strong sense of responsibility and excellent technology, and set up a special food hygiene supervision team. Responsibility should be implemented to people, and the risk factors of each operation link should be analyzed.

6. Operators should pay attention to personal hygiene and cleanliness. They must wear masks, gloves and chef's hat, and their clothes should strictly meet the requirements. Wash hands and disinfect with running water before operation and cooked food processing.

7. The temperature between cold dishes shall not be higher than 25 degrees Celsius, and cold dishes shall be strictly sterile. Operators must change clothes twice before entering the room, soak their hands for disinfection, and disinfect knives, chopping boards, counters and spaces 30 minutes in advance. Cold dishes should be eaten within 3 hours after production, and fruits should be cleaned and disinfected before entering the cold dish room.

8. The health supervisor shall supervise each meal on the spot, conduct sensory inspection on each processed dish at any time, and require the vegetables and leaves to be soaked for more than 30 minutes; Cleaning and disinfection of decorative vegetables and fruits; Raw and cooked containers, chopping boards and knives shall be used separately and clearly marked; It is forbidden to mix finished products, semi-finished products and raw materials, and the refrigerator has obvious signs of separate storage. Aquatic products, vegetables and meat products should be cleaned in separate pools.