1. Site environment: keep the floors, walls, ceilings and other surfaces of the production workshop clean to prevent food from being polluted by dust and dirt.
2. Facilities and equipment: Processing equipment should be cleaned and disinfected regularly to ensure that the contact between food and unclean surfaces is minimized.
3. Air quality: keep good ventilation and air circulation to avoid cross-contamination.
4. Personal hygiene of employees: Processing personnel should wear clean and tidy work clothes, hats, masks and other protective equipment to maintain personal hygiene.