The places that the canteen manager should strictly check every day are as follows:

1. The canteen manager should check the environmental sanitation of the canteen at any time and make inspection records. ?

2. The director of the General Department shall check the sanitary conditions of the canteen from time to time every day and make records. ?

3. The canteen management supervision team conducts spot checks once a week, and orders timely rectification if problems are found.

4. foods that are spoiled, rancid, moldy, insect-infested, filthy, mixed with foreign substances or with abnormal sensory properties shall not be processed and supplied, and cooked foods and raw foods shall be stored separately.

5. The food must be cooked thoroughly, and the cooked food should be stored and supplied in the preparation room.

6、? Food is classified, divided into shelves and stored off the ground by partition walls, so that it can be used first.

7. containers and tools that come into contact with food should be cleaned in time and properly kept after use.

8. Containers and tools that come into contact with raw and cooked foods should be clearly marked and strictly separated. When the food is processed in the canteen, it should be cooked and cooked.

9. containers and utensils for holding cooked food should be effectively disinfected.

7. Always keep the canteen and dining room clean and tidy, and cleaning tools shall not be washed with food in the same pool.

8. Garbage bins and slop buckets should be covered with garbage bags and cleaned regularly.