1. Before and during supply, cover the plate with a cover to prevent dust, flies and cough.

2. Used food can't be used.

3. The dishwashing tools are clean. Dishwashers should replace dishes with different tastes and colors.

4, develop good personal hygiene habits, the waiter can't cough, scratch your head and touch your face.

5. Use proper tableware to serve food, such as knives, forks, spoons, chopsticks and clips.

6, the waiter in and out should check gfd, work clothes, health certificate, plate requirements clean and complete.

7. Health handover shall be checked and signed by both parties.

8. Check the hygiene of "tableware, stoves, glassware and tablecloths" before meals every day.

9. Kill the "four pests" after the market closes every day, but be careful not to pollute the food.