1, immediately set up a disinfection ledger to record the daily disinfection situation and the use of disinfectants to ensure the scientific and normative disinfection work.
2. Strengthen the training and publicity of employees, improve their health awareness and disinfection knowledge level, and ensure the comprehensiveness and effectiveness of disinfection work.
3, regularly invite relevant departments to check and guide the disinfection work, find problems in time and make rectification.
4. If there are health problems in food and beverage outlets, they should immediately suspend business for rectification, eliminate potential safety hazards and ensure food safety and public health.