The food safety operation standard for catering services issued by the State Food and Drug Administration (No.395 [2111] of the State Food and Drug Administration) stipulates: Article 11 Basic requirements for food safety management personnel: (1) Good health and valid health certificates. (2) Having at least 2 years working experience in food safety in catering services. (3) Holding a valid training certificate. Article 11 Requirements for health management of employees: (1) Employees (including new and temporary employees) shall obtain health certificates before taking up their posts. (two) to carry out a health examination every year, and to carry out temporary health examination when necessary. (3) Persons suffering from diseases listed in Article 23 of the Regulations for the Implementation of the Food Safety Law shall not engage in the work of contacting directly imported food. (four) catering service providers should establish a daily morning inspection system. Personnel with fever, diarrhea, skin wound or infection, pharyngeal inflammation and other diseases that hinder food safety should leave their posts immediately, and can only resume their posts after finding out the reasons and curing the diseases that hinder food safety. Article 12 Personal hygiene requirements for employees: (1) Good personal hygiene should be maintained, and clean work clothes and hats should be worn during operation, and hair should not be exposed, and long nails, nail polish and ornaments should not be left. Operators in special rooms should wear masks. (2) Wash hands before operation, keep hands clean during operation, and wash hands in time after being contaminated. Hand washing disinfection should conform to the Recommended Method for Hand Washing Disinfection of Catering Service Employees (see Annex 5). (3) Operators who come into contact with directly-eaten food should wash their hands and disinfect them under any of the following circumstances: 1. Before handling food; 2. After using the bathroom; 3. After contact with raw food; 4. After contacting the contaminated tools and equipment; 5. After coughing, sneezing or blowing your nose; 6. After handling animals or wastes; 7. After touching ears, nose, hair, face, mouth or other parts of the body; 8. After engaging in any activity that may pollute your hands. (4) When the operators in the special room enter the special room, they should change their special work clothes and wear masks. Before the operation, they should strictly clean and disinfect their hands, and they should be disinfected in time during the operation. Do not wear the work clothes and hats in the special room to engage in work unrelated to the operation in the special room. (5) Personal articles shall not be brought into the food processing area. (six) no smoking, eating or engaging in other acts that may pollute the food in the food processing area. (7) Non-operating personnel entering the food processing area shall meet the hygiene requirements of on-site operators. Article 13 Management requirements for employees' work clothes: (1) Work clothes (including clothes, hats and masks) should be made of white or light-colored cloth, and work clothes in special rooms should be distinguished from each other in color or style. (2) Work clothes should be replaced regularly and kept clean. The work clothes of operators who come into contact with direct food should be changed every day. (three) employees should take off their work clothes in the food processing area before going to the bathroom. (4) Work clothes to be cleaned should be kept away from food processing areas. (five) each employee shall not be less than 2 sets of work clothes. Article 14 Personnel training requirements: (1) Employees (including new and temporary employees) should take part in food safety training, and they can only take up their posts after passing the training. (two) employees should participate in training in accordance with the training plan and requirements. (three) in principle, food safety management personnel should receive no less than 41 hours of food safety training in catering services every year.