It is probably from six aspects: personnel verification, environmental sanitation, food inspection, processing operation, food supply management, tableware disinfection, etc.

①. Personnel verification-first, check out the recent residence history of all canteen employees, and ask them to wear masks and change them regularly; Secondly, the staff in the canteen shall be given a daily health check and recorded, and those with fever, diarrhea and other symptoms shall not be arranged to take up their posts;

②. Environmental sanitation-ensure the air circulation in the canteen, often effectively disinfect the dining place, facilities and equipment, and the surrounding environment, and avoid mixing cleaning utensils in different areas; Avoid using central air conditioning;

③. Inspection of food materials —— Strictly implement the system of incoming inspection of food procurement and obtaining certificates and tickets, and make good account records to ensure that the source of food raw materials can be traced and the ways are legal; Abnormal ingredients that exceed the shelf life and are not stored according to the storage conditions shall be destroyed according to relevant regulations;

④ processing operation-raw and cooked food should be stored separately, and the food should be cooked and thoroughly cooked; Samples of finished food products should be kept for each meal, and they should be placed in special sealed containers after cleaning and disinfection according to the food varieties;

⑤. Meal management-avoid collective dining, and choose ways such as take-out lunch boxes and separate meal distribution to realize decentralized and peak-shifting dining;

⑥. tableware disinfection-tableware cleaning and disinfection pool should be dedicated, separated from food raw materials, cleaning utensils, tools and container cleaning pools that contact indirect food; And ensure that it will not be polluted by cockroaches, mice, dust, etc.