Food and beverage service personnel should wear masks when operating: contact with customers, making food, cleaning and hygiene. 1. Contact with customers: Catering service personnel should wear masks when receiving customers.

China has clear regulations for employees in the catering industry to wear masks. Catering workers wear masks mainly to prevent the spread of diseases. In the catering industry, employees have frequent contact with customers, which is prone to the spread of droplets. Wearing a mask can effectively prevent the spread of droplets, reduce the risk of employees contracting diseases at work, and protect the health and safety of customers.

1.1 national standard for food safety-General Hygienic Specification for Catering Services (GB 31654-2121).

employees in specialized rooms and special operation areas should wear clean masks when operating. Masks should cover the nose and mouth.

1.2 Code of Practice for Food Safety in Catering Services (2118 edition).

before entering the special room, the processing and production personnel should change the special work clothes and wear masks. Employees in special rooms should wear clean masks.

To sum up, operators providing catering services (chain restaurants, hotels, canteens, small restaurants, etc.) should do a good job in the management of employees' masks: establish a mask management system and ensure its effective implementation; Purchase masks that meet the requirements and provide masks for employees free of charge; Mask access points can be set up in the place (fixed location and identification) to facilitate the use of employees; Do a good job in the training, supervision and inspection of employees' standard wearing of masks, and include the standard wearing of masks in daily self-inspection items.

When catering employees do the following operations, they must wear masks regularly: cooked food, raw fruits and vegetables, pickled vegetables and other cold foods, raw aquatic products, decorated cakes, freshly squeezed fruit and vegetable juices, assorted fruits and vegetables, plant cold foods (excluding non-fermented bean products), and prepackaged foods.