the dining room should set the table within one hour before the next meal, and the unused tableware must be disinfected again after the table is set.

for example, even if the tableware set out for breakfast is not used, it must be disinfected again before it can be used for lunch, and the unused tableware for lunch should be disinfected before it can be used for dinner. At the same time, the number of air changes in the dining area is 11 to 12 times per hour. Catering enterprises must formulate corresponding environmental sanitation, food safety operation, emergency plans and other systems to ensure the safety of consumers' meals.

disinfection can clean the bacteria on human body, and kill all kinds of microorganisms on human body. Different disinfectants are selected, so different effects will be produced. In the face of different infectious diseases and different methods to solve infectious diseases, the disinfectants and disinfection methods chosen are also different, so the appropriate disinfectants should be selected according to the patient's own physical condition.