1. The kitchen sanitation must be in place, and the dead corners of sanitation must be removed, especially the sanitation of pools and sewers should be thorough.

2. Screens must be installed for windows communicating with the outside world, and the door of the operation room should not be opened frequently during working hours.

3, strengthen the storage of raw materials, the stamped ones should be stamped, and the ones that should enter the refrigerator should be sealed and put into the refrigerator.

4. Spray insecticide in all catering areas twice or three times a week. Of course, you must ensure the safety and hygiene of tableware and food.