1. The cake must meet the requirements of "six specialties" (special person, special room, special tools, special disinfection, special refrigeration and special air conditioning). It is made by special personnel, and personnel who are not in the cold room are not allowed to enter without authorization. Operators must wear clean work clothes and masks and wash and disinfect their hands.

2. There is a secondary dressing room in the decoration room. If there is a hand-washing pool (non-manual faucet should be used), a clothes hook, soap and a small restaurant without a secondary dressing room, corresponding measures should be taken to wash hands and change clothes.

3. Disinfectant, alcohol cotton and disinfection test paper should be prepared. Disinfectant should be kept in a sealed manner, and there should be a special storage cabinet. Disinfection should also be prepared in small quantities for many times with accurate concentration. Set up three pools above No.2 and connect the water supply and drainage, and set up signs above the pools for special use. And consists of a finished product storage platform and a vegetable outlet.

4. Install an independent space in the decoration room (central air conditioning is not allowed), and the room temperature shall not exceed 25℃.

5. Install an ultraviolet disinfection lamp 1.2 ~ 1.5m above the operation desk in the decorating room. Turn on the ultraviolet lamp for half an hour before and after going to work every day, and keep a disinfection record book to record the disinfection time and the replacement time of the ultraviolet lamp (generally, the ultraviolet lamp is replaced after 1111 hours).

6. The temperature of the refrigerator in the decorating room should be kept between 1℃ and 4℃ to store food for direct entrance. The handle of the refrigerator should be wrapped with a small towel soaked with disinfectant and replaced regularly. Unprocessed and disinfected food shall not be stored in the refrigerator. There should be a thermometer in the refrigerator and a notebook to record the daily temperature. The refrigerator should be defrosted, scrubbed and disinfected regularly and kept clean.

7. The tools, utensils and containers in the decoration room should be washed clean after use every day, soaked in 251ppm disinfectant for 5 minutes and disinfected with 95% alcohol flame before use the next day.

8. Vegetables and fruits must be cleaned, disinfected and soaked with 111ppm chlorine preparation for 5 minutes, and then rinsed with clean water before use.

9. The staff in the flower mounting room should change clothes twice before work every day, wear masks, wash their hands with running water and soap, and wipe them with 75% alcohol cotton before operation.

11. Before daily work, the refrigerator and console in the decoration room should be wiped and disinfected with disinfectant before processing.

11, processed vegetables, fruits and other food raw materials, must be cleaned and disinfected, and those that have not been cleaned shall not be brought into the cold meat room. The food disinfected on the same day is used up on the same day, and the remaining food should be disinfected again the next day.

12. Before daily work, 251ppm disinfectant should be prepared in the disinfection pool in the decorating room. Test the concentration of disinfectant with disinfectant paper to ensure the accurate preparation of disinfectant concentration.