To prevent "illness from entering the mouth" and improve the hygiene of the canteen is an important matter related to the health of all employees, which must arouse the great attention of kitchen staff and make great efforts to improve the hygiene of food, kitchen, dining room and surrounding environment. Therefore, the canteen hygiene management system is formulated.

1. The kitchen staff must wear white work clothes and working caps during working hours.

second, when purchasing all kinds of food, the purchasing staff should pay attention to the quality of the food, and ensure that the food is fresh, not moldy or spoiled to prevent food poisoning.

Third, all kinds of vegetables and other foods must be cleaned, washed first and then cut to prevent the loss of food nutrients. Tableware must be sterilized at high temperature every day.

Fourth, all kinds of kitchen supplies and utensils must be cleaned in time after use. Items stored in the refrigerator (cabinet) should be stored in bags and cleaned regularly.

5. The dining table and floor of the canteen must be cleaned in time after meals, and the dining table and dining chair must be kept clean and tidy. The dining room and kitchen must be cleaned once a week.

6. The kitchen staff must properly maintain the order when buying food and vegetables, and establish the habit of employees consciously queuing for cooking and cooking.

7. I hope all the staff will support the work of the canteen to maintain the environmental sanitation inside and outside the canteen.