first, keep the dining room clean and tidy. Screens, screen doors, gauze covers, door curtains, air curtains, fly-killing lamps and other facilities are operating normally, and the density of rats, flies, cockroaches and mosquitoes shall not exceed the relevant national requirements. Ensure that the hand washing facilities for diners are working properly.

second, sterilized tableware must be used, and unsterilized tableware shall not be placed on the table. Do a good job in cleaning and hygiene of table spices, toothpicks, tablecloths, napkins and tableware, and replace damaged seasoning boxes, tablecloths, napkins and tableware in time.

3. Seasonings for customers to take for themselves shall meet the corresponding food hygiene standards and requirements. And timely replacement, to prevent expired, mildew.

4. Do not clean the floor after setting the table or when customers have a meal. Tableware that has not been used for more than the meal time should be taken back for cleaning.

5. Fingers are not allowed to touch food when serving dishes, and dish-dividing tools are not allowed to touch guests' tableware.

VI. Use tools when taking ice cubes, and hang them or put them in sterilized water when not in use. The water used in the ice maker should be purified.

7. Small towels used by guests must be recycled, cleaned and disinfected in time, and it is best to use disposable disinfection towels.

8. Knives, forks, teacups, wine glasses, etc. shall not be wiped with tablecloths or rags.

9. The time between food serving and meal opening shall not exceed 2 hours.

11. When the food provided is found or told by customers that it has abnormal sensory properties or suspicious deterioration, it should be replaced immediately, and at the same time, the relevant food preparation personnel should immediately check the replaced food and similar food, and make corresponding treatment to ensure the safety of food supply.

Xi. Articles and personal articles unrelated to the meal opening shall not be placed in the pantry. After the work, do a good job of cleaning and sorting the countertops and floors in time.

how to deal with food safety problems?

the right medicine can cure the disease. Faced with such a severe situation, we should focus on improving China's food safety guarantee mechanism and actively seek solutions.

1. Producers and sellers must ensure food quality and safety, pay attention to honesty, act according to conscience, turn food enterprises' responsibility for food safety into their own consciousness, and solve problems from the source.

2. A good food safety supervision system is an important guarantee to ensure food safety. All departments should cooperate with each other and implement it layer by layer, and should accept the supervision of the people at any time. The results of administrative law enforcement should be made public to the people.

3. Improve China's food safety standards as soon as possible, improve the laws and regulations on food safety, be strict with them, and constrain enterprises to ensure the food is qualified.

4. Increase the investment in the research and application of food inspection, control the occurrence of food safety problems, and establish a relatively perfect food safety emergency handling system to reduce the harm of food safety accidents and protect the interests of the people.

5. Establish a safety education and publicity system, so that consumers, as the terminal audience of food safety, can pay more attention to and know about food safety, and learn to use laws to safeguard their legitimate rights and interests.

In a word, food safety is related to everyone's health and life safety, and to the healthy development of economy and social stability. We must act immediately, cooperate in many ways, and do our best to solve the food safety problem.

legal basis: according to article 148 of the food safety law of the people's Republic of China, consumers can claim damages from the business operators or the producers if they suffer from food that does not meet the food safety standards.

producers and business operators who have received consumers' claims for compensation shall implement the responsibility system of first responsibility, pay first, and shall not shirk; If it is the producer's responsibility, the operator has the right to recover from the producer after compensation; If it is the responsibility of the operator, the producer has the right to recover from the operator after compensation. In the production of food that does not meet the food safety standards or in the operation of food that is known to fail to meet the food safety standards, consumers may, in addition to demanding compensation for losses, demand compensation of ten times the price or three times the loss from the producers or operators; If the amount of additional compensation is less than 1,111 yuan, it will be 1,111 yuan.